17 fruits ending with the letter N — each with origin, classification, and notes.
This page lists fruits that end with N. 17 fruits are detailed below. Each entry below is a doorway into a full profile — not just a name on a list.
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.
A small, intensely tart purple-blue plum almost too astringent to eat fresh — the British countryside fruit of choice for jam, gin, and preserves.
A spiky-shelled Southeast Asian fruit with intensely pungent custard-textured flesh — banned from many hotels and public transit in Asia for its smell, but called the "King of Fruits" where it's eaten.
An aromatic Israeli muskmelon hybrid created in the 1970s — netted yellow skin with pale green sweet flesh, considered the most fragrant of the supermarket melons.
A bright yellow citrus with sharply acidic juice and aromatic peel — possibly the single most-used fruit in the global kitchen for its capacity to brighten everything.
A small Asian fruit related to lychee but smaller, milder, and with a clear translucent flesh — the "dragon eye" of Chinese markets, eaten fresh or dried as a tonic ingredient.
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.
The general category covering hundreds of *Cucumis melo* varieties — cantaloupes, honeydews, galias, casabas, and dozens more — eaten across cultures from breakfast to dessert.
A sweeter, thinner-skinned lemon with floral orange notes — a natural hybrid of lemon and mandarin orange discovered in China and popularised in California; prized for its edible skin, minimal bitterness, and fragrant juice.
A grape-sized Mexican vine fruit (also called Mexican sour gherkin or cucamelon) that looks exactly like a tiny watermelon but tastes like a tart cucumber-lime.
The catch-all category for fragrant netted-skin melons including American cantaloupes — named for the musky aroma of fully ripe fruit, central to summer fruit traditions worldwide.
An orange-red fall fruit with two distinct varieties — astringent (must be fully ripe) and non-astringent (eaten firm) — central to Korean and Japanese autumn traditions, dried into kaki sticks.
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.
A dried grape — concentrated sweetness from the most ancient food-preservation method, central to baking, snacking, and cuisines from Persian to Mexican to American school lunchboxes.
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.
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.
A large, water-rich melon with a thick striped rind and bright pink-red flesh — a summer staple worldwide and originally an African crop.
Try fruits that start with N, or contain N anywhere. Or browse the full fruits index.