Fruits that end with E

List of Fruits That End With E

1

Ackee

Blighia sapida

A West African red-skinned fruit that opens to reveal yellow custard-textured arils — the national fruit of Jamaica, but lethally toxic if eaten before fully ripe.

2

African Cherry Orange

Citropsis articulata

A small, thick-skinned wild African citrus with intensely fragrant peel and tart pulp — used more for marmalade and traditional medicine than fresh eating.

3

American Mayapple

Podophyllum peltatum

An odd umbrella-leafed forest plant with a single yellow fruit hidden under its canopy — edible only when fully ripe, and toxic in every other part.

4

Apple

Malus domestica

A pome fruit of the rose family, originally from the mountains of Central Asia, now grown in over 7,500 named varieties across the temperate world.

5

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.

6

Blood Orange

Citrus × sinensis

A red-fleshed orange variety from Sicily and Spain — its dramatic red color comes from anthocyanins triggered by cold winter nights, a chemistry trick most citrus regions can't replicate.

7

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.

8

Caviar Lime

Citrus australasica

An Australian rainforest citrus whose elongated finger-shaped fruits burst with translucent pearl-like vesicles — a high-end garnish that exploded in popularity with molecular cuisine.

9

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.

10

Crab Apple

Malus sylvestris (European wild crab); Malus hupehensis and others (ornamental crab varieties)

The wild ancestor of all cultivated apples — small, intensely sour or bitter fruits from wild and ornamental trees, generally too harsh to eat raw but exceptional for making jelly, cider, and crab apple wine; the pectin-rich juice gels easily and the flavour — honeyed, floral, and tart — is unlike any cultivated apple.

11

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.

12

Finger Lime

Citrus australasica

An Australian native citrus shaped like a small finger that releases tiny "caviar pearls" of tart citrus juice when cut open — a fine-dining garnish prized for its visual drama and crisp acidity.

13

Grape

Vitis vinifera (Old World) / Vitis labrusca (American)

A small berry of a woody vine, eaten fresh, dried as raisins, or fermented into wine — one of humanity's oldest cultivated fruits.

14

Greengage

Prunus domestica italica (Reine Claude group)

The most complex and honey-sweet of all plums — a green-skinned, golden-fleshed European plum with a flavour of remarkable depth, described as combining honey, apricot, and fresh cream; considered by many to be the best-tasting plum variety, though its thin skin, tendency to split, and small size make it commercially unviable.

15

Imbe

Garcinia livingstonei

A small bright orange African fruit related to the mangosteen, with a thin skin enclosing tart-sweet juicy flesh — eaten fresh or fermented into a drink.

16

Jujube

Ziziphus jujuba

A small Asian fruit (also called Chinese date or red date) that turns from apple-crisp green to wrinkled-skinned brown-red as it dries — eaten fresh, dried, or simmered in tonics.

17

Kaffir Lime

Citrus hystrix

A bumpy-skinned Southeast Asian citrus whose **leaves matter more than the fruit** — fragrant double-lobed leaves are an essential herb in Thai, Malaysian, and Indonesian cooking.

18

Lime

Citrus aurantiifolia (Key); Citrus latifolia (Persian); others

A small, intensely acidic green citrus — the namesake of "limey" sailors, the soul of margaritas and ceviche, with the Persian and Key versions producing distinct flavors despite similar appearance.

19

Lychee

Litchi chinensis

A small Chinese fruit with rough red shell and translucent white flesh of perfumed sweetness — a 2,000-year-old delicacy referenced in Chinese poetry and one of the most prized tropical fruits.

20

Mamey Apple

Mammea americana

A large Caribbean fruit (Mammea americana, distinct from mamey sapote) with intensely fragrant orange flesh — eaten fresh, stewed, or fermented into Antillean wines and liqueurs.

21

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.

22

Mandarine

Citrus reticulata

A small loose-skinned orange citrus — the original ancestor species behind clementines, satsumas, tangerines, and most modern winter snack-citrus varieties.

23

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.

24

Olive

Olea europaea

A small drupe whose **inedible-fresh** bitter flesh becomes an essential Mediterranean food only after curing — eaten as table olives or pressed into the world's oldest culinary oil.

25

Orange

Citrus sinensis (sweet) / Citrus aurantium (bitter)

A bright citrus with sweet juicy flesh and aromatic peel, the world's most widely cultivated fruit by tonnage and the namesake for the color itself.

26

Pineapple

Ananas comosus

A tropical multiple fruit with spiky armor and a crown of leaves, sweet and acidic, eaten fresh, juiced, grilled, or canned.

27

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.

28

Quince

Cydonia oblonga

A pear-shaped, fragrant, hard-fleshed fruit eaten almost exclusively cooked — the basis of Spanish *membrillo* paste and a foundational ingredient in Mediterranean and Persian sweets.

29

Rose Apple

Syzygium jambos and Syzygium samarangense

A pear-shaped Southeast Asian fruit (also called wax apple or jambu) with crisp pale flesh, sweet rosewater scent, and a near-empty hollow center — eaten fresh as a hot-weather refresher.

30

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.

31

Seville Orange

Citrus aurantium

The bitter orange used for the world's most celebrated marmalade — too sour and pungent to eat fresh, its thick peel and intensely flavoured juice are perfect for jam-making; the brief winter season (January–February) is eagerly awaited by British marmalade makers, and the orange's history in Spain stretches to the Moorish period.

32

Sloe

Prunus spinosa

The fruit of the blackthorn — a small, purple-black berry so astringent when eaten raw that it causes involuntary puckering; almost exclusively used to make sloe gin by macerating the frost-damaged berries in gin with sugar for months.

33

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."

34

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.

35

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.