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Apricot
Prunus armeniaca
A small velvet-skinned orange stone fruit with a brief season — eaten fresh, dried, or jammed across cuisines from Persian to Provençal.
Below are fruits that contain the letter T anywhere in the name. Each of the 55 fruits below opens to a full profile.
Table of contents
List of Fruits That Contain T
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Atemoya
Annona × atemoya
A tropical hybrid fruit — cherimoya × sugar apple — with sweet creamy white flesh, large dark seeds, and a tropical flavor between vanilla custard and pineapple, eaten fresh in tropical regions.
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Bergamot
Citrus bergamia
The citrus fruit that gives Earl Grey tea its distinctive floral, perfumed flavour — a sour, pear-shaped orange-yellow fruit grown almost exclusively in Calabria, southern Italy; too bitter to eat fresh, its cold-pressed rind oil is one of the most important aromatic compounds in perfumery and flavouring.
4
Black Sapote
Diospyros nigra
A green-skinned Mexican fruit whose ripe interior turns into a thick chocolate-pudding-like brown mash — eaten with a spoon or used as a vegan chocolate substitute.
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Blackcurrant
Ribes nigrum
A small intensely-flavored European berry that's a household staple in Britain and Eastern Europe but virtually unknown in the US — banned for decades to protect the timber industry.
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Breadfruit
Artocarpus altilis
A large green tropical fruit with starchy white flesh that bakes to a bread-like texture — staple food across the Pacific Islands and Caribbean, the cargo that triggered the famous Mutiny on the Bounty.
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Cactus Pear
Opuntia ficus-indica
A magenta-fleshed prickly cactus fruit (also called prickly pear or tuna) with a sweet melon-watermelon flavor — heavily harvested in Mexico, Sicily, and the American Southwest.
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Canistel
Pouteria campechiana
A bright orange Caribbean fruit (also called egg-fruit) with the dry mealy texture of a hard-boiled egg yolk — eaten fresh, in shakes, or as a chilled custard.
9
Cantaloupe
Cucumis melo var. cantalupensis (European); var. reticulatus (American)
An orange-fleshed netted melon — the muskmelon of summer markets, named after a papal estate in Italy, eaten chilled with prosciutto or as a breakfast staple.
10
Chico Fruit
Manilkara zapota
Another name for sapodilla — a small brown Mexican-Filipino fruit with grainy sweet flesh tasting of brown sugar and pear, tied to the same tree that produces chicle (chewing-gum sap).
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Citron
Citrus medica
The ancient ancestor of all citrus fruits — a large, rough-skinned yellow fruit valued more for its thick, fragrant pith and essential oil than its sparse, acidic juice; the etrog used in Jewish Sukkot ritual and the source of candied peel worldwide.
12
Clementine
Citrus × clementina
A small, easy-peeling, seedless winter mandarin — accidentally created in an Algerian orphanage garden in 1902, now the most popular winter snack citrus in Western countries.
13
Coconut
Cocos nucifera
The seed of a tropical palm, technically a drupe rather than a nut, source of oil, milk, water, flesh, and one of the most-used ingredients in tropical cooking.
14
Date
Phoenix dactylifera
The sweet sticky fruit of the date palm, dried and energy-dense, a staple of Middle Eastern and North African cuisine for thousands of years.
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Dragon Fruit
Hylocereus undatus, H. costaricensis, H. megalanthus
The visually striking fruit of a Central American climbing cactus — bright pink-red shell with green spiky scales, opening to white or magenta flesh dotted with tiny black seeds.
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Grapefruit
Citrus paradisi
A large bitter-tart citrus, a hybrid of pomelo and sweet orange that emerged in 18th-century Barbados, eaten fresh or juiced and famous for drug interactions.
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Grewia Asiatica
Grewia asiatica
The botanical name for falsa — a small purple South Asian summer berry, also known as Phalsa, used in cooling drinks and Ayurvedic medicine across the subcontinent.
18
Hala Fruit
Pandanus tectorius
A spectacular spiked Pacific Islander fruit that looks like a colorful pineapple-grenade hybrid — eaten fresh in some islands, used as floss thread or paint brush in others.
19
Jabuticaba
Plinia cauliflora
A Brazilian wonder fruit that grows directly on the trunk and branches of its tree — dark purple berries that look like grapes glued onto bark, with mild grape-lychee flavor and a brief shelf life.
20
Jackfruit
Artocarpus heterophyllus
The largest tree-borne fruit in the world — up to 35 kg — with sweet yellow flesh when ripe and a meaty texture used as a vegan meat substitute when unripe.
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Jostaberry
Ribes × nidigrolaria
A 1970s German hybrid combining blackcurrant and gooseberry — thornless, vigorous, productive, and almost unknown commercially despite decades of championing by horticulture writers.
22
Kiwifruit
Actinidia deliciosa
A small fuzzy brown fruit with vivid green flesh and tiny black seeds, originally a Chinese gooseberry, rebranded by New Zealand growers to global fame.
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Kumquat
Citrus japonica (formerly Fortunella spp.)
A miniature olive-sized citrus eaten whole, peel and all — sweet skin, tart flesh, and a contradiction in your mouth that makes them addictive snacking fruit across East Asia.
24
Langsat
Lansium parasiticum
A small, grape-sized tropical fruit of Southeast Asia — langsat grows in tight pendant clusters on the trunk and branches of tall trees, with thin, yellow-brown skin that releases a milky latex when broken; the translucent, jelly-like flesh is divided into segments, varying from sweet-tart to slightly bitter depending on how the seed is handled when eating; a beloved fresh fruit in Malaysia, Indonesia, and the Philippines.
25
Loquat
Eriobotrya japonica
A small orange-yellow Asian fruit with sweet-tart flesh and a few large seeds — common in Mediterranean and Asian gardens but rarely in supermarkets, eaten fresh, in jam, or in liqueur.
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Mamey Sapote
Pouteria sapota
A large football-shaped Mexican fruit with brown rough skin and dense salmon-pink flesh — the defining flavor of Cuban-Mexican milkshakes and tropical ice cream.
27
Mangosteen
Garcinia mangostana
A purple-shelled tropical Asian fruit with snow-white segmented flesh of intense sweet-tart flavor — the "queen of fruits" to many connoisseurs, banned from U.S. import for decades, now slowly returning.
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Miracle Fruit
Synsepalum dulcificum
A small West African red berry that **temporarily makes sour foods taste sweet** — chewing one transforms lemon and vinegar into sugary treats for about an hour.
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Momordica Fruit
Siraitia grosvenorii
A bumpy bright-orange East Asian fruit (also called luo han guo or monk fruit) — its concentrated extract has become a popular zero-calorie sweetener that's hundreds of times sweeter than sugar.
30
Monstera Deliciosa
Monstera deliciosa
The fruit of the Swiss cheese plant — a fragrant tropical curiosity that ripens over 12 months, tastes like pineapple-banana, and is mildly toxic until fully ripe.
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Nectarine
Prunus persica var. nucipersica
A smooth-skinned variant of the peach, the same species genetically with one gene difference, often slightly more tart and aromatic than its fuzzy cousin.
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Passion Fruit
Passiflora edulis
A small purple or yellow tropical fruit with intensely fragrant pulp full of crunchy edible seeds — the wow ingredient of cocktails, sorbets, and Latin American desserts.
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Pitaya
Selenicereus undatus
A stunning cactus fruit from the Americas — sold worldwide as dragon fruit — with brilliantly pink or yellow skin and speckled white or vivid red flesh dotted with tiny edible seeds, mild in flavor but extraordinary in color and nutrition.
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Plantain
Musa × paradisiaca
A starchier cousin of the banana, eaten cooked across tropical cuisines from West Africa to Latin America to South Asia — fried, mashed, boiled, or grilled, but rarely raw.
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Plumcot
Prunus salicina × Prunus armeniaca
A 50/50 plum-apricot hybrid created by Luther Burbank in the 1880s — the original parent of pluots, apriums, and the entire modern stone-fruit hybrid family.
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Pomegranate
Punica granatum
A tough-skinned fruit packed with hundreds of jewel-like seeds (arils), each surrounded by tart-sweet juice — a Persian native steeped in mythology.
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Rambutan
Nephelium lappaceum
A small Southeast Asian fruit with a fluorescent red shell covered in soft pliable spines, opening to reveal lychee-like translucent flesh — visually startling, mild and sweet to eat.
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Redcurrant
Ribes rubrum
A small, jewel-like red berry — translucent, intensely tart, and a classic Northern European garden fruit used in jellies, sauces for game, and showcase dessert garnishes.
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Sapote
Multiple genera (Casimiroa, Pouteria, Diospyros)
A general Spanish-language category covering several unrelated tropical fruits with soft sweet flesh — the most common are white sapote, mamey sapote, and black sapote, each from a different botanical family.
40
Satsuma
Citrus unshiu
A small seedless Japanese mandarin variety — easy to peel, low in acid, the iconic Japanese winter fruit and the dominant mandarin in much of the American South.
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Sea Buckthorn
Hippophae rhamnoides
A thorny coastal shrub producing dense clusters of tiny bright orange berries — extraordinarily rich in vitamin C (ten times more than oranges), omega-7 fatty acids, and carotenoids; the astringent, intensely sour berries are too sharp to eat raw but make vivid orange juice, jams, and syrups popular across Northern Europe and Russia.
42
Star Apple
Chrysophyllum cainito
A large round Caribbean fruit with milky-sweet white pulp arranged in a star pattern around the seeds — a Jamaican and Cuban favorite eaten fresh or in the elegant Cuban dessert "matrimonio."
43
Star Fruit
Averrhoa carambola
A tropical fruit with a distinctive five-ridged shape that produces a perfect five-pointed star when sliced crosswise — crisp, juicy, and sweet-tart, and widely used in Asian cooking as much as a vegetable as a dessert fruit.
44
Strawberry
Fragaria × ananassa
A small red aggregate fruit with seeds on the outside, a hybrid that emerged in 18th-century France from a chance crossing of North and South American species.
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Tamarillo
Solanum betaceum
A small egg-shaped tropical fruit also called tree tomato, with tangy red-orange flesh that bridges fruit and vegetable in cooking.
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Tamarind
Tamarindus indica
A sticky brown pod-fruit with intensely tart-sweet pulp — fundamental to Indian, Southeast Asian, Mexican, and Caribbean cuisines, providing sour acidity in pad thai, chutneys, and chamoy.
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Tangelo
Citrus × tangelo
A tangerine-pomelo hybrid with a distinctive nipple-like bump at the stem end — juicy, sweet-tart, easy to peel, and the genetic ancestor of several modern grocery citrus varieties.
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Tangerine
Citrus tangerina (a mandarin variety)
A small, sweet, easy-to-peel citrus fruit, a member of the mandarin orange family that gives most modern citrus hybrids their sweetness.
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Tayberry
Rubus fruticosus × idaeus
A 1970s Scottish blackberry-raspberry hybrid named for the river Tay — long sweet-tart wine-red fruit with intense flavor, popular in home gardens but virtually absent from supermarkets.
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Ugli Fruit
Citrus reticulata × paradisi
A bumpy, lopsided Jamaican citrus hybrid of grapefruit, orange, and tangerine — the trademarked name reflects its homely appearance, which conceals juicy, sweet flesh.
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Victoria Plum
Prunus domestica 'Victoria'
Britain's most beloved plum — a large, oval, red-yellow plum with sweet yellow flesh and a clingstone; named after Queen Victoria, and accounting for the majority of all plum trees grown in British gardens and orchards.
52
Watermelon
Citrullus lanatus
A large, water-rich melon with a thick striped rind and bright pink-red flesh — a summer staple worldwide and originally an African crop.
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White Currant
Ribes rubrum (white-fruited variant)
A pale translucent variety of redcurrant — sweeter, less acidic, eaten fresh more than its red sibling, and once a fixture of Victorian dessert tables for its jewel-like appearance.
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White Sapote
Casimiroa edulis
A green-skinned Mexican fruit (Casimiroa edulis) with creamy custard-like flesh and a banana-vanilla-pear flavor — citrus family relative, despite the deceptive sapote name and total lack of citrus character.
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Zucchini (botanical fruit)
Cucurbita pepo
Botanically a fruit (a *pepo* berry) though treated culinarily as a vegetable, the zucchini is the most-grown summer squash and a green-skinned, tender-fleshed kitchen workhorse.
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