The world of fruits beginning with the letter “B” offers an incredible range of tastes, textures, and cultural significance. From common favorites like bananas and blueberries to more exotic finds like babaco and bilimbi, these fruits play a crucial role in diets across the globe. Some are prized for their sweetness, while others offer refreshing sourness or subtle flavors. Rich in vitamins, antioxidants, and fiber, these fruits contribute to good health while being versatile in culinary applications, from smoothies and desserts to savory dishes.
Let’s dive into 55 fruits starting with the letter “B” that showcase this diverse and vibrant category.
These 55 fruits are based on purely edible items & real fruits:
1. Babaco
Native to Ecuador, the Babaco fruit is a hybrid of the mountain and papaya fruits. It has a tangy, pineapple-like flavor with hints of strawberry and papaya. Babaco is typically in season from late winter to early spring. Rich in vitamins C and A, it promotes skin health and boosts the immune system. Babaco can be used in smoothies, fruit salads, or even made into refreshing juices. Its scientific name is Vasconcellea x heilbornii.
2. Bacaba Berries
Bacaba berries originate from the Amazon rainforest in South America, particularly Brazil. These small, dark-purple berries have a slightly tart and earthy flavor. They are in season during the late summer and early autumn. Known for their antioxidant properties, Bacaba berries help in reducing inflammation and supporting cardiovascular health. They are often used in smoothies, juices, or eaten raw. The scientific name of Bacaba berries is Oenocarpus bacaba.
3. Bacaba Nut
The Bacaba nut, native to the Amazon, grows in the same regions as the Bacaba berry. It has a mild, nutty flavor and is typically harvested in the same season as the berries—late summer to early autumn. The nut is rich in healthy fats, fiber, and minerals, promoting heart health and improving digestion. Bacaba nuts can be roasted and enjoyed as a snack or incorporated into baked goods. Its scientific name is Oenocarpus bacaba.
4. Bacupari
Bacupari is a fruit native to the tropical regions of South America, particularly in Brazil. Its bright yellow-orange flesh has a sweet yet tangy taste, somewhat like a cross between mango and orange. This fruit is typically harvested from late summer to early autumn. Bacupari is rich in antioxidants and is said to have cancer-preventive properties. It can be enjoyed fresh or used to make juices and desserts. The scientific name is Garcinia gardneriana.
5. Batuan Plum
Batuan plum is native to the Philippines and is often used as a souring agent in local dishes. It has a sour, tart taste, somewhat like tamarind. The fruit is usually harvested in the late summer. Batuan plum is rich in vitamin C, aiding in collagen production and improving skin health. It is used in soups like sinigang and sauces, and sometimes in chutneys. The scientific name is Garcinia binucao.
6. Bacuri
Bacuri fruit is native to the Amazon rainforest in Brazil. It has a thick, hard shell with a creamy, white pulp inside that offers a sweet and tangy flavor, similar to a mix of pear and passionfruit. The fruit is in season from December to May. Bacuri is rich in vitamins A and C, which are beneficial for skin health and the immune system. Bacuri is often used in ice creams, desserts, and beverages. Its scientific name is Platonia insignis.
7. Bael Fruit
Originating from India and Southeast Asia, Bael fruit is known for its hard shell and aromatic, orange flesh with a sweet, marmalade-like flavor. It is harvested in late spring to early summer. Rich in dietary fiber and antioxidants, Bael fruit aids in digestion and boosts liver health. It is commonly used in drinks like bael sherbet, or made into jams and sweets. The scientific name is Aegle marmelos.
8. Blackberry Jam Fruit
Native to Central America, the Blackberry Jam fruit is named for its rich, blackberry-like flavor and dark purple flesh. It is typically in season from late summer to fall. The fruit is packed with vitamins A and C, and its antioxidant properties help combat inflammation. It is commonly eaten fresh, used in jams, or blended into desserts. The scientific name is Randia formosa.
9. Balimbing
Also known as starfruit, Balimbing is native to Southeast Asia, particularly the Philippines. Its flavor ranges from sweet to slightly tart, and it is usually in season during late summer and fall. Rich in vitamin C and fiber, starfruit is great for boosting immunity and aiding digestion. It is often used in fruit salads, juices, and desserts. The scientific name is Averrhoa carambola.
10. Bog Cranberry
Bog cranberry is native to the cooler regions of North America and Europe, growing naturally in wetlands and bogs. Its small, red berries have a tart flavor, with a season from late fall to early winter. High in vitamin C and antioxidants, bog cranberries are excellent for urinary tract health. They are commonly used in sauces, jams, and baked goods. The scientific name is Vaccinium oxycoccos.
11. Banana
Bananas are native to Southeast Asia but are now grown in tropical regions worldwide. They have a sweet, creamy flavor and are available year-round. Rich in potassium and fiber, bananas support heart health and aid digestion. They are widely used in smoothies, baked goods, and snacks like banana chips. The scientific name is Musa spp..
12. Barbados Cherry
Native to the Caribbean and Central America, Barbados cherry (also known as Acerola) has a bright red, juicy flesh with a tart, cherry-like flavor. It is in season from late spring to early fall. This fruit is packed with vitamin C, which boosts the immune system and promotes skin health. Barbados cherry is often used in juices, jams, and syrups. The scientific name is Malpighia emarginata.
13. Barberry
Barberry is native to parts of Europe, Asia, and the Middle East. The small red berries are tart and slightly bitter, in season from late summer to early fall. Rich in vitamin C and antioxidants, barberry supports digestion and immune function. It is often used in Persian cuisine, especially in rice dishes like zereshk polo, and for making jams and pickles. The scientific name is Berberis vulgaris.
14. Batuan
Batuan, native to the Philippines, is often used as a souring agent in local cuisine. The small green fruit has a sharp, tangy flavor, similar to tamarind. It is harvested in late summer. Rich in vitamin C, it promotes immune health and has antioxidant properties. Batuan is frequently used in soups and sauces like sinigang. Its scientific name is Garcinia morella.
15. Batwan (Batuan)
This variant of Batuan, also native to the Philippines, is widely used in Visayan cuisine. It has a sour, citrusy taste and is in season during the late summer. Packed with vitamin C and minerals, it aids in digestion and supports immunity. Batwan is used in traditional dishes like kansi, and in making condiments. Its scientific name is Garcinia binucao.
16. Bayberry
Bayberry is native to East Asia, particularly China. The dark red or purple berries have a tart, juicy taste and are typically harvested in late spring to early summer. Bayberries are rich in vitamin C and antioxidants, which help boost the immune system and fight inflammation. They are often eaten fresh, made into juices, or preserved as dried fruit. The scientific name is Myrica rubra.
17. Beach Almond
Beach almond, native to tropical coastal regions, is known for its almond-shaped nuts encased in a small fruit. The nuts have a slightly sweet, nutty flavor and are usually harvested in the fall. Rich in healthy fats and proteins, beach almonds support heart health and are used in snacks or desserts. Its scientific name is Terminalia catappa.
18. Beach Plum
Beach plum is native to the northeastern United States, where it grows in sandy coastal areas. The small, tart, purple plums are in season from late summer to early fall. High in antioxidants and fiber, beach plums help regulate digestion and reduce inflammation. They are commonly used in jellies, jams, and pies. The scientific name is Prunus maritima.
19. Bearberry
Bearberry is native to the colder regions of North America and Eurasia, particularly in tundra and forested areas. The small red berries have a mild, tart taste and are in season during the late summer. Bearberries are known for their medicinal uses, particularly in treating urinary tract issues. They are often used in teas or as dried fruit. The scientific name is Arctostaphylos uva-ursi.
20. Bell Apple
Bell apple, also called Malay apple, is native to Southeast Asia and is known for its bell-shaped, crisp fruit. The flavor is mildly sweet and floral, and the fruit is harvested in late summer to early fall. Rich in vitamins A and C, bell apples are great for boosting skin health and immunity. They are often eaten fresh, added to salads, or made into juices. The scientific name is Syzygium malaccense.
21. Bengal Currant
Native to India and Southeast Asia, Bengal currant, also known as Karonda, has a sour, slightly astringent taste, similar to cranberries. It is typically harvested during the summer months. Rich in iron, vitamin C, and antioxidants, it supports immune function and helps combat anemia. Bengal currant is often used in pickles, chutneys, and jellies. Its scientific name is Carissa carandas.
22. Bengal Quince
Bengal quince, or wood apple, originates from India and is known for its hard shell and aromatic, tangy-sweet pulp. It is typically harvested in the late summer. This fruit is high in fiber and antioxidants, which aid digestion and liver health. Bengal quince is commonly used in drinks, jams, and desserts. Its scientific name is Aegle marmelos.
23. Bergamot Orange
Bergamot orange is a citrus fruit native to the Mediterranean region, particularly southern Italy. It has a sour, slightly bitter flavor with floral notes, and is typically harvested from late fall to winter. Rich in flavonoids and vitamin C, it supports heart health and boosts immunity. Bergamot orange is commonly used to flavor teas like Earl Grey, as well as in perfumes and marmalades. Its scientific name is Citrus bergamia.
24. Bilberry
Bilberries, native to northern Europe, resemble blueberries but are slightly smaller and darker. They have a sweet, mildly tart flavor and are in season during late summer. Known for their high antioxidant content, bilberries support eye health and improve circulation. They are often used in pies, jams, or eaten fresh. The scientific name is Vaccinium myrtillus.
25. Bilimbi
Bilimbi, native to Southeast Asia, particularly the Philippines and Indonesia, has a sharp, sour flavor similar to unripe starfruit. It is typically harvested in the summer. High in vitamin C, bilimbi promotes skin health and supports the immune system. It is often used as a souring agent in soups, curries, and pickles. The scientific name is Averrhoa bilimbi.
26. Biloxi Blueberry
Biloxi blueberries are native to the southern United States and are known for their plump, sweet flavor with a hint of tartness. They are typically in season from late spring to early summer. Rich in antioxidants and fiber, Biloxi blueberries help improve heart health and aid in digestion. They are commonly eaten fresh, used in smoothies, or baked into pies. The scientific name is Vaccinium corymbosum.
27. Bilwa (Wood Apple)
Bilwa, also known as wood apple, is native to India and Southeast Asia. Its hard shell encases a sweet, fragrant pulp that resembles marmalade. It is harvested from late summer to early fall. High in antioxidants and fiber, bilwa helps with digestion and supports liver health. It is often used in juices, jams, and traditional sweets. The scientific name is Aegle marmelos.
28. Bishop’s Crown Pepper
Native to South America, particularly the Caribbean and Peru, Bishop’s Crown Pepper has a mildly sweet and spicy flavor. It is typically in season during the summer. Rich in vitamin C and capsaicin, it supports immune health and aids in digestion. The pepper is used in salsas, sauces, and pickles. Its scientific name is Capsicum baccatum var. pendulum.
29. Bitter Melon
Bitter melon, native to Asia and parts of Africa, has a strong, bitter flavor and is widely used in Asian cuisine. It is in season from summer to fall. Bitter melon is known for its ability to regulate blood sugar levels, making it beneficial for diabetics. It is often stir-fried, added to soups, or stuffed and baked. The scientific name is Momordica charantia.
30. Black Elderberry
Native to Europe, the black elderberry has a tart, slightly sweet flavor and is in season from late summer to early fall. Rich in antioxidants, vitamin C, and immune-boosting properties, elderberries are known for their benefits in treating colds and flu. They are often made into syrups, jams, and teas. The scientific name is Sambucus nigra.
31. Black Gooseberry
Black gooseberries, native to Europe and Asia, are small, dark purple berries with a tart, tangy flavor. They are in season from late summer to early fall. Packed with vitamin C and fiber, they support digestion and immune health. Black gooseberries are used in jams, pies, and syrups. The scientific name is Ribes uva-crispa.
32. Black Mulberry
Black mulberries, native to western Asia and the Middle East, have a rich, sweet flavor and are typically harvested in late spring to early summer. High in vitamin C, iron, and antioxidants, they promote heart health and boost immunity. Black mulberries are often eaten fresh, dried, or used in jams and desserts. The scientific name is Morus nigra.
33. Black Raspberry
Black raspberries are native to North America and have a sweet, mildly tart flavor. They are in season from mid-summer to early fall. Rich in fiber and antioxidants, black raspberries are great for heart health and reducing inflammation. They are commonly used in jams, pies, and sauces. The scientific name is Rubus occidentalis.
34. Black Sapote
Black sapote, native to Mexico and Central America, is known for its dark, pudding-like flesh and sweet, mild flavor resembling chocolate. It is harvested in late fall and winter. Rich in vitamin C and potassium, black sapote supports skin health and muscle function. It is often used in desserts like pies and ice creams. The scientific name is Diospyros texana.
35. Blackberry
Blackberries are native to Europe and North America, where they grow wild. They have a sweet and slightly tart flavor, with a season from mid-summer to early fall. High in fiber, vitamin C, and antioxidants, blackberries promote heart health and aid in digestion. They are often used in pies, jams, and desserts. The scientific name is Rubus fruticosus.
36. Blackcurrant
Blackcurrants, native to Europe and Asia, are small, dark berries with a tart, intense flavor. They are in season from mid-summer to early fall. Rich in vitamin C and antioxidants, blackcurrants support the immune system and reduce inflammation. They are commonly used in jams, syrups, and sauces. The scientific name is Ribes nigrum.
37. Blood Orange
Blood oranges, native to the Mediterranean region, have a sweet, slightly tangy flavor with hints of raspberry. They are in season during the winter months. High in vitamin C and anthocyanins, blood oranges are great for boosting immunity and improving skin health. They are used in salads, desserts, and juices. The scientific name is Citrus sinensis.
38. Blue Guava
Native to tropical regions of Central and South America, blue guava has a sweet, tropical flavor with floral undertones. It is typically harvested in the summer. Rich in vitamin C and fiber, it aids in digestion and promotes immunity. Blue guava is commonly eaten fresh, made into juices, or used in desserts. The scientific name is Psidium guajava.
39. Blueberry
Blueberries are native to North America and are known for their sweet-tart flavor. They are in season from mid-summer to early fall. Packed with antioxidants, fiber, and vitamin C, blueberries support heart health and improve brain function. They are often used in smoothies, pies, and muffins. The scientific name is Vaccinium corymbosum.
40. Boysenberry
Boysenberries, a hybrid between raspberries and blackberries, originate from the United States. They have a sweet, tangy flavor and are in season during the summer. High in vitamin C and fiber, boysenberries support digestive health and boost immunity. They are commonly used in jams, pies, and syrups. The scientific name is Rubus ursinus x idaeus.
41. Brazil Nut Fruit
The Brazil nut fruit comes from the Amazon rainforest, particularly in Brazil, Bolivia, and Peru. The seeds, commonly known as Brazil nuts, have a rich, creamy flavor with a slightly earthy taste. These fruits are harvested from late fall to early spring. High in selenium, Brazil nuts support thyroid health and boost immunity. The seeds are often eaten raw, roasted, or used in desserts and snacks. The scientific name is Bertholletia excelsa.
42. Brazilian Cherry
Native to South America, particularly Brazil, the Brazilian cherry (also known as pitanga) has a sweet, tart flavor with a hint of spice. It is typically in season from spring to early summer. Rich in vitamins A and C, it helps improve skin health and supports the immune system. This fruit is often eaten fresh or used in jams and juices. The scientific name is Eugenia uniflora.
43. Brazilian Guava
Brazilian guava is native to tropical regions of Brazil and has a sweet, slightly tangy taste with a fragrant aroma. It is harvested during the summer months. This fruit is rich in fiber and vitamin C, supporting digestion and boosting immunity. Brazilian guava is commonly eaten fresh or used in smoothies, jams, and desserts. The scientific name is Psidium guineense.
44. Breadfruit
Breadfruit, native to the Pacific Islands and Southeast Asia, has a starchy, potato-like texture with a mildly sweet taste when ripe. It is harvested throughout the year, with peak seasons depending on the region. Rich in complex carbohydrates, fiber, and potassium, breadfruit is excellent for energy and heart health. It is commonly roasted, baked, or mashed. The scientific name is Artocarpus altilis.
45. Brush Cherry
Native to Australia and New Zealand, the brush cherry has a tart, slightly sweet flavor. It is typically harvested in late summer to early fall. This fruit is rich in antioxidants and vitamin C, promoting immune health and skin vitality. Brush cherries are often used in jams, sauces, or eaten fresh. The scientific name is Syzygium paniculatum.
46. Buddha’s Hand
Buddha’s Hand, native to India and China, is a fragrant, finger-like citrus fruit with no pulp or juice, but a zesty lemon-like peel. It is in season during winter. Rich in vitamin C, it supports immune health and is often used as a natural air freshener. Buddha’s Hand is commonly used to flavor candies, liqueurs, and teas. Its scientific name is Citrus medica var. sarcodactylis.
47. Buffalo Plum
Buffalo plum, also known as sand cherry, is native to North America. It has a tart, slightly sweet flavor and is typically in season during late summer. This fruit is rich in antioxidants, vitamin C, and fiber, aiding in digestion and supporting the immune system. Buffalo plums are often used in jellies, pies, and sauces. The scientific name is Prunus pumila.
48. Buffaloberry
Buffaloberries are native to North America, particularly in the Great Plains region. They have a tart, slightly bitter flavor and are typically harvested in late summer. Rich in antioxidants and vitamin C, buffaloberries help boost immunity and reduce inflammation. They are commonly used in syrups, jams, and traditional Native American dishes. The scientific name is Shepherdia argentea.
49. Bullock’s Heart
Bullock’s heart, also known as custard apple or cherimoya, is native to tropical regions of South America. It has a sweet, custard-like flavor and is typically harvested in late summer to early fall. High in fiber, vitamin C, and antioxidants, it promotes heart health and improves digestion. Bullock’s heart is often eaten fresh or used in smoothies and desserts. The scientific name is Annona reticulata.
50. Burdekin Fruit
Burdekin fruit, native to Australia, has a slightly sweet, tangy flavor with firm, pulpy flesh. It is typically harvested in the summer. Rich in vitamins and antioxidants, it supports overall health and boosts immunity. This fruit is often used in jams, sauces, and traditional dishes. The scientific name is Pleiogynium timoriense.
51. Buriti Fruit
The buriti fruit, native to the Amazon rainforest in Brazil, has a sweet, slightly tangy taste with a fibrous texture. It is typically harvested from late spring to early summer. Rich in vitamins A and C, as well as healthy fats, it supports skin health and improves vision. Buriti fruit is often used in juices, oils, and desserts. The scientific name is Mauritia flexuosa.
52. Bush Tomato
Bush tomatoes, native to the arid regions of Australia, have a sharp, slightly bitter flavor. They are typically harvested in late summer. Known for their high antioxidant and nutrient content, bush tomatoes support overall health and provide a rich source of vitamins and minerals. They are often used in sauces, chutneys, and traditional Indigenous Australian dishes. The scientific name is Solanum centrale.
53. Butter Fruit (Avocado)
Avocados, native to Central and South America, have a creamy, rich texture with a mild, slightly nutty flavor. They are in season year-round, with peak harvests in spring and fall. Packed with healthy fats, fiber, and vitamins, avocados are beneficial for heart health and skin nourishment. They are often used in salads, spreads, and smoothies. The scientific name is Persea americana.
54. Buttercup Squash
Buttercup squash, native to North America, has a sweet, nutty flavor and is typically harvested in the fall. Rich in vitamins A and C, fiber, and potassium, it supports eye health and boosts the immune system. Buttercup squash is often roasted, used in soups, or made into pies. The scientific name is Cucurbita maxima.
55. Butternut Squash Fruit
Butternut squash, also native to North America, has a sweet, slightly nutty flavor, similar to pumpkin. It is in season during fall and winter. High in vitamins A and C, as well as fiber, it helps boost immunity and promotes digestive health. Butternut squash is commonly roasted, mashed, or used in soups and casseroles. The scientific name is Cucurbita moschata.
