Fruits

Blood Orange

A sweet orange variety with crimson flesh and a raspberry-like note, prized in Sicilian cooking and juice.

Lemon

A very sour, aromatic citrus fruit used far more for its juice and zest than eaten on its own.

Mandarin

Mandarin

Orange

A sweet citrus fruit and one of the world's most widely eaten fruits, prized above all for its vitamin C.

Tangerine

Tangerine

Clementine

A small, seedless mandarin variety prized for its sweetness and easy-to-peel skin.

Satsuma

A very sweet, seedless mandarin variety with loose, easy-to-peel skin, popular in winter.

Pomelo

The largest citrus fruit, with a thick rind and a milder, less tart flavour than grapefruit.

Grapefruit

A large, tart-sweet citrus fruit ranging from pale yellow to deep pink flesh.

Lime

A small, tart, green citrus fruit essential to cooking across Latin American, Southeast Asian, and Indian cuisines.

Key Lime

A small, intensely aromatic lime variety, traditionally used for key lime pie.

Kaffir Lime / Makrut Lime

A knobbly-skinned lime grown mainly for its intensely fragrant leaves and zest rather than its juice.

Yuzu

An aromatic East Asian citrus fruit prized for its distinctive, floral zest rather than eaten whole.

Kumquat

A tiny citrus fruit eaten whole, skin and all, with a sweet peel and tart flesh.

Citron

A thick-rinded citrus fruit with very little juice, used mainly for its aromatic peel and candied rind.

Bergamot Orange

A bitter, intensely aromatic orange grown mainly for its oil, famous for flavouring Earl Grey tea.

Sweet Lime

A very mild, low-acid citrus fruit, sweet enough to eat like an orange despite its lime-like appearance.

Ugli Fruit

A Jamaican citrus hybrid with a rough, uneven rind but a sweet, juicy, grapefruit-like flavour.

Tangelo

A citrus hybrid between a mandarin and a grapefruit or pomelo, sweet with a slight tang.

Minneola

A popular tangelo variety with a distinctive knob at the stem end and a rich, sweet-tart flavour.

Finger Lime

A small, elongated Australian citrus fruit filled with caviar-like juice vesicles that pop in the mouth.

Strawberry

A sweet, red, heart-shaped berry and one of the most popular fruits worldwide.

Blueberry

A small, deep blue berry known for its high antioxidant content and mild, sweet flavour.

Raspberry

A delicate, hollow-centred red berry with a sweet-tart flavour, made up of many tiny drupelets.

Blackberry

A deep purple-black berry similar in structure to a raspberry, with a slightly more tart flavour.

Cranberry

A tart, firm red berry rarely eaten raw, more often juiced, dried, or cooked into sauce.

Red Currant

A small, tart, translucent red berry that grows in clusters, often used in jams and sauces.

Blackcurrant

A small, dark, intensely tart berry rich in vitamin C, popular in jams, cordials, and liqueurs.

White Currant

A pale, translucent currant variety with a milder, sweeter flavour than red or blackcurrants.

Gooseberry

A tart, translucent-skinned berry that ranges from green to red, traditionally cooked with sugar.

Elderberry

A small, dark purple berry that must be cooked before eating, traditionally made into syrups and cordials.

Mulberry

An elongated, juicy berry that grows on trees, ranging in colour from white to deep purple-black.

Boysenberry

A large, wine-coloured berry bred from a blackberry, raspberry, and loganberry cross.

Dewberry

A trailing relative of the blackberry, similar in flavour but slightly softer and earlier to ripen.

Loganberry

A tart, wine-red hybrid berry crossed from raspberry and blackberry.

Cloudberry

An amber-coloured Arctic berry with a tart, slightly tangy flavour, prized in Scandinavian cooking.

Lingonberry

A small, tart red berry traditionally made into a sauce served alongside Scandinavian dishes.

Bilberry

A small, dark European wild berry closely related to the blueberry, with a more intense flavour.

Huckleberry

A small, dark wild berry similar to a blueberry, foraged rather than commercially cultivated.

Serviceberry

A sweet, mild wild berry that grows on a small tree, tasting like a cross between blueberry and almond.

Acai Berry

A small, dark purple Amazonian palm berry, usually sold as pulp or powder rather than fresh.

Goji Berry

A small, chewy, tart-sweet red berry from Asia, most often sold and eaten dried.

Cape Gooseberry / Physalis

A small, tart-sweet golden berry encased in a papery husk, related to the tomatillo.

Sea Buckthorn Berry

A tart, bright orange berry rich in vitamin C, most often juiced or made into oil.

Banana

A sweet, starchy tropical fruit and one of the most widely eaten fruits in the world.

Papaya

A soft, orange-fleshed tropical fruit with a mild, sweet flavour and edible peppery black seeds.

Pineapple

A sweet-tart tropical fruit with a spiky exterior and juicy, fibrous yellow flesh.

Guava

A fragrant tropical fruit with edible seeds and pink or white flesh, exceptionally high in vitamin C.

Dragon Fruit / Pitaya

A vividly coloured cactus fruit with a mild, faintly sweet flavour and crunchy black seeds.

Jackfruit

The largest tree-borne fruit in the world, with a sweet flavour and a texture often used as a meat substitute when unripe.

Durian

A large tropical fruit famous for its powerful smell and rich, custardy flesh.

Rambutan

A hairy-skinned tropical fruit closely related to lychee, with sweet, translucent flesh.

Mangosteen

A tropical fruit with a thick purple rind and sweet-tart, segmented white flesh.

Longan

A small tropical fruit closely related to lychee, with translucent flesh and a milder, less floral flavour.

Star Fruit / Carambola

A tropical fruit that forms star-shaped slices when cut, with a mild, slightly tart flavour.

Passion Fruit

A wrinkled tropical fruit filled with fragrant, tart-sweet pulp and edible crunchy seeds.

Avocado

A creamy, high-fat tropical fruit used as often in savoury cooking as in desserts.

Soursop

A large, spiky-skinned tropical fruit with tart, creamy white flesh often used in drinks and desserts.

Custard Apple

A tropical fruit with a lumpy green skin and sweet, custard-like flesh.

Sugar Apple

A close relative of the custard apple, with a knobbly skin and very sweet, segmented flesh.

Cherimoya

A heart-shaped tropical fruit with creamy, sweet flesh often compared to a blend of banana, pineapple, and strawberry.

Sapodilla / Chikoo

A tropical fruit with a grainy, sweet flesh often compared to brown sugar or caramel.

Mamey Sapote

A large tropical fruit with dense, sweet, salmon-coloured flesh often used in Latin American drinks and desserts.

Canistel / Eggfruit

A tropical fruit with a dry, custard-like texture often compared to a cooked egg yolk.

Tamarind

A tangy, sticky pod fruit used as a souring agent in cooking across Asia, Africa, and Latin America.

Calamansi

A small, tart Filipino citrus fruit that tastes like a cross between lime and mandarin.

Salak / Snake Fruit

A tropical fruit with reddish-brown, scaly skin and crisp, tart-sweet flesh.

Langsat / Duku

A small, round Southeast Asian tropical fruit with translucent, sweet-tart segments under a thin skin.

Java Plum / Jamun

A small, tart-sweet purple fruit popular across South and Southeast Asia.

Indian Gooseberry / Amla

A very tart, vitamin C-rich fruit central to Ayurvedic remedies and Indian pickles.

Bael

A hard-shelled Indian fruit with fragrant, sweet pulp usually made into a drink or preserve.

Rose Apple

A crisp, watery tropical fruit with a delicate rose-like fragrance and mild sweetness.

Wax Apple / Jambu

A crisp, juicy, bell-shaped tropical fruit with a very mild, watery sweetness.

Noni

A tropical fruit with a strong, pungent smell, more often processed into juice than eaten fresh.

Acerola Cherry

A small, tart tropical cherry with one of the highest natural vitamin C contents of any fruit.

Black Sapote

A tropical fruit nicknamed the chocolate pudding fruit for its dark, custard-like ripe flesh.

White Sapote

A tropical fruit with creamy, mild, custard-like flesh similar to a soft pear.

Feijoa

An aromatic green tropical fruit with a flavour often described as a cross between pineapple and guava.

Peach

A fuzzy-skinned, juicy stone fruit with sweet, fragrant flesh.

White Peach

A peach variety with pale flesh and a milder, less acidic sweetness than yellow peaches.

Nectarine

A smooth-skinned relative of the peach, with a similar juicy, sweet flesh.

Plum

A juicy stone fruit ranging from sweet to tart, eaten fresh or dried into prunes.

Greengage

A small, sweet, green-skinned plum variety prized for its honeyed flavour.

Damson

A small, tart plum variety typically cooked into jams rather than eaten raw.

Apricot

A small, velvety-skinned stone fruit with a delicate sweetness, eaten fresh or dried.

Cherry

A small, round stone fruit ranging from sweet to tart, eaten fresh or used in baking.

Sour Cherry

A tart cherry variety almost always cooked, into pies, sauces, or preserves.

Sweet Cherry

The classic dessert cherry variety, eaten fresh for its juicy sweetness.

Mango

A juicy, fragrant tropical fruit with a sweet flavour, widely considered one of the most popular fruits in the world.

Lychee

A small tropical fruit with a rough red skin and sweet, fragrant, translucent flesh.

Coconut

A large tropical fruit valued for its water, oil-rich flesh, and versatile milk and cream.

Olive

A small stone fruit almost always cured before eating, too bitter to eat straight from the tree.

Date

A very sweet, sticky, caramel-like stone fruit, traditionally dried for storage.

Jujube

A small, apple-like stone fruit, eaten fresh when crisp or dried when it turns wrinkled and date-like.

Blackthorn / Sloe

A small, very tart wild plum, most famous for flavouring sloe gin.

Apple

A crisp, versatile fruit eaten fresh, baked, or juiced, and one of the most widely grown fruits in temperate climates.

Green Apple

A tart, crisp apple variety such as Granny Smith, popular for baking and snacking.

Red Apple

Any of the many sweet, red-skinned apple varieties, typically eaten fresh.

Crab Apple

A small, very tart wild apple, usually cooked into jelly rather than eaten raw.

Pear

A sweet, juicy fruit with a soft, grainy texture that ripens from the inside out.

Asian Pear / Nashi Pear

A round, very crisp pear variety with a juicy, apple-like texture.

Chinese Pear

A pear variety similar to the Asian pear, crisp and juicy rather than soft.

Quince

A hard, fragrant fruit almost always cooked, since it is too astringent to eat raw.

Loquat

A small, tangy-sweet fruit that grows in clusters, related to apples and pears despite its stone-fruit appearance.

Medlar

An unusual fruit traditionally left to soften, or blet, past ripeness before eating.

Hawthorn Fruit

A small, tart red berry from the hawthorn tree, traditionally used in jellies and Chinese snacks.

Rowan Berry

A tart, bitter berry from the mountain ash tree, almost always cooked into jelly.

Raisins

Dried grapes, concentrated in sugar and used widely in baking and snacking.

Sultanas

Dried seedless golden grapes, milder and sweeter than dark raisins.

Currants

Tiny dried grapes, more intensely flavoured and sweeter than raisins or sultanas.

Dried Dates

Naturally sweet, sticky dried dates, eaten as a snack or used to sweeten baking.

Dried Figs

Dried figs with a chewy texture and concentrated, honeyed sweetness.

Dried Apricots

Dried apricots with a tangy sweetness and chewy texture.

Dried Prunes

Dried plums with a soft, sticky texture and rich, sweet flavour.

Dried Cranberries

Cranberries dried and usually sweetened, since the fresh fruit is naturally very tart.

Dried Blueberries

Dried blueberries with a chewy texture and concentrated, tart-sweet flavour.

Dried Cherries

Dried cherries with a chewy texture and intensely concentrated sweetness.

Dried Mango

Dried mango slices with a chewy texture and concentrated tropical sweetness.

Dried Pineapple

Dried pineapple rings or pieces, chewy and intensely sweet-tart.

Dried Papaya

Dried papaya with a soft, chewy texture and mellow sweetness.

Dried Banana

Dried or dehydrated banana, either chewy or crisped into banana chips.

Dried Apple

Dried apple rings or slices, with a chewy texture and concentrated sweetness.

Dried Pear

Dried pear slices with a chewy texture and mellow, honeyed sweetness.

Dried Peach

Dried peach slices with a chewy texture and concentrated sweetness.

Dried Persimmon

Dried persimmon with a chewy, date-like texture and intense natural sweetness.

Dried Jackfruit

Dried jackfruit pieces, chewy with a tropical, slightly tangy sweetness.

Dried Coconut

Dried, shredded, or flaked coconut flesh, used widely in baking and cooking.

Dried Longan

Dried longan fruit with a smoky-sweet flavour, often used in East Asian soups and teas.

Dried Lychee

Dried lychee with a chewy texture and concentrated floral sweetness.

Dried Mulberries

Dried mulberries with a chewy texture and mild, honeyed sweetness.

Dried Goji Berries

Dried goji berries with a chewy texture and a tart-sweet flavour similar to a cross between cranberry and cherry.

Dried Amla

Dried Indian gooseberry, intensely sour and often used in Ayurvedic preparations.

Dried Tamarind

Dried tamarind pulp, tangy and sticky, used as a souring ingredient in cooking.

Fruit Leather

Fruit puree dried into a thin, chewy sheet, eaten as a naturally sweet snack.