Today, let’s explore fruits that start with the letter “C”! There are so many tasty options, from familiar ones like cherries and cranberries to more exotic choices like calamondin and cupuaçu. These fruits come in all kinds of flavors—some are sweet, others are tangy or refreshing. You can enjoy them fresh, and dried, or use them in your favorite dishes and drinks. Whatever you’re in the mood for, there’s definitely a “C” fruit that will fit the bill!
These 55 fruits are based on purely edible items & real fruits:
1. Cabbage Palm Fruit
Native to the southeastern United States, the cabbage palm fruit has a mildly sweet, date-like flavor. It is in season during late summer to early fall. This fruit is rich in fiber and antioxidants, supporting digestion and overall health. Cabbage palm fruits are often used in traditional Indigenous recipes or eaten fresh. The scientific name is Sabal palmetto.
2. Cabelluda
Cabelluda, native to Brazil, has a sweet, tropical flavor similar to apricot. It is typically in season from late spring to early summer. This fruit is high in vitamins A and C, boosting skin health and immunity. It is often consumed fresh or made into jams and jellies. The scientific name is Myrciaria glazioviana.
3. Cacao Fruit
The cacao fruit, native to tropical regions of Central and South America, has a sweet-tart pulp surrounding bitter seeds. It is harvested year-round, with peak seasons varying by region. Rich in antioxidants, cacao promotes heart health and boosts mood. The pulp can be used in juices or desserts, while the seeds are processed into chocolate. The scientific name is Theobroma cacao.
4. Cachiman
Cachiman, also known as bullock’s heart or custard apple, is native to the Caribbean and Central America. It has a sweet, creamy flavor with hints of vanilla. This fruit is typically in season from late summer to fall. High in fiber and vitamin C, it aids digestion and boosts immunity. It’s commonly used in desserts or eaten fresh. The scientific name is Annona reticulata.
5. Caimito (Star Apple)
Native to the Caribbean and Central America, caimito has a sweet, milky flavor with a jelly-like texture. It is harvested during late winter to early spring. Caimito is rich in vitamin C and antioxidants, which support the immune system and skin health. It’s often eaten fresh or used in desserts. The scientific name is Chrysophyllum cainito.
6. Calafate Berry
The calafate berry is native to southern Chile and Argentina. It has a sweet, tart flavor similar to blueberries. It is typically in season from late summer to fall. High in antioxidants and vitamin C, calafate berries help boost immunity and promote healthy skin. They are often used in jams, sauces, and desserts. The scientific name is Berberis microphylla.
7. Calamansi
Calamansi, native to Southeast Asia, particularly the Philippines, has a sour, tangy flavor similar to a mix of lime and orange. It is in season year-round but peaks in summer. Rich in vitamin C, it boosts immunity and supports skin health. Calamansi is widely used in marinades, drinks, and sauces. The scientific name is Citrus microcarpa.
8. Calamondin
Native to the Philippines and Southeast Asia, calamondin is a sour citrus fruit similar to a lime but with a hint of sweetness. It is typically in season year-round. High in vitamin C, it strengthens the immune system and improves skin health. Calamondin is often used in marmalades, desserts, and drinks. The scientific name is Citrus × citrofortunella.
9. Cambucá
Cambucá, native to Brazil, has a sweet, tropical flavor with a texture similar to plum. It is typically harvested in late summer. Rich in vitamins A and C, it helps improve skin health and boosts immunity. Cambucá is often consumed fresh or made into jellies and drinks. The scientific name is Plinia edulis.
10. Camu Camu
Camu camu, native to the Amazon rainforest, has a tart, sour flavor and is in season from late fall to early winter. Extremely high in vitamin C, it supports immune health and reduces inflammation. Camu camu is often used in smoothies, supplements, and sauces. The scientific name is Myrciaria dubia.
11. Camu-Camu Berry
The camu-camu berry, native to the Amazon basin, has a very tart, citrus-like flavor. It is typically in season during the late fall. Known for its exceptionally high vitamin C content, it boosts the immune system and reduces inflammation. Camu-camu berries are commonly used in juices, smoothies, and jams. The scientific name is Myrciaria dubia.
12. Camu-Camu Plum
Camu-camu plums are also native to the Amazon rainforest. They share the camu-camu berry’s tart, citrus flavor. Their peak season is from November to December. This fruit is rich in antioxidants and vitamin C, supporting immune function and healthy skin. Camu-camu plums are often used in juices and jams. The scientific name is Myrciaria dubia.
13. Canistel
Canistel, native to Central America and the Caribbean, has a creamy, sweet flavor similar to a cooked sweet potato. It is typically in season from late fall to winter. Rich in vitamins A and C, it supports eye health and boosts immunity. Canistel is commonly used in custards, smoothies, and baked goods. The scientific name is Pouteria campechiana.
14. Cantaloupe
Cantaloupe, originally from Africa and India, has a sweet, juicy flavor and is in season during the summer months. This fruit is high in vitamins A and C, which boost immunity and promote healthy skin. It is commonly eaten fresh or used in fruit salads and smoothies. The scientific name is Cucumis melo var. cantalupensis.
15. Cantaloupe Melon
Cantaloupe melon, closely related to cantaloupe, has a sweet, refreshing taste. Its season peaks in summer. Rich in vitamins A and C, it helps hydrate the body and improves skin health. Cantaloupe melon is often used in fruit salads, smoothies, and cold soups. The scientific name is Cucumis melo var. cantalupensis.
16. Cape Gooseberry
Native to South America, particularly Peru, cape gooseberry has a sweet-tart flavor similar to a cherry tomato. It is typically harvested in late summer. This fruit is rich in vitamin C and antioxidants, supporting immune health and skin vitality. It is commonly used in jams, desserts, and salads. The scientific name is Physalis peruviana.
17. Caper Berry
Caper berries, native to the Mediterranean, have a tangy, slightly salty flavor. They are typically harvested in late summer to early fall. High in antioxidants and vitamins, caper berries support cardiovascular health and improve digestion. They are often pickled and used as a garnish or in Mediterranean dishes. The scientific name is Capparis spinosa.
18. Capulin Cherry
Capulin cherries, native to Central and South America, have a sweet-tart flavor and are harvested in late summer. Rich in vitamin C and antioxidants, they support immune function and skin health. Capulin cherries are often eaten fresh or used in jams, sauces, and desserts. The scientific name is Prunus salicifolia.
19. Carambola (Starfruit)
Native to Southeast Asia, carambola has a tangy, slightly sweet flavor. It is typically in season from late summer to winter. Rich in vitamin C, fiber, and antioxidants, starfruit helps boost immunity and aids digestion. It is often used in salads, juices, or eaten fresh. The scientific name is Averrhoa carambola.
20. Cashew Apple
The cashew apple, native to Brazil, has a sweet, astringent flavor and is harvested in the fall. Rich in vitamin C and antioxidants, it supports immune health and skin vitality. The fruit is often used in juices, jams, and fermented into liquor. The scientific name is Anacardium occidentale.
21. Cattley Guava
Native to Brazil, cattley guava has a sweet, tangy flavor similar to a strawberry or pineapple. It is in season from late summer to early fall. This fruit is high in vitamin C and antioxidants, promoting immunity and skin health. It’s often eaten fresh or used in jams, jellies, and desserts. The scientific name is Psidium cattleyanum.
22. Cedar Bay Cherry
Cedar Bay cherry, native to Australia, has a sweet, tangy flavor reminiscent of wild cherries. It is typically in season in the summer months. Rich in vitamin C and antioxidants, it supports immune health and promotes healthy skin. It’s often used in jams, desserts, or eaten fresh. The scientific name is Eugenia reinwardtiana.
23. Celeriac Fruit
Celeriac, native to the Mediterranean, is a root vegetable with a mild, nutty, and celery-like flavor. It is typically harvested in the fall. High in fiber, vitamins C and K, it aids digestion and promotes bone health. It’s commonly used in soups, stews, and mashed dishes. The scientific name is Apium graveolens var. rapaceum.
24. Cempedak
Cempedak, native to Southeast Asia, has a sweet, tropical flavor similar to jackfruit but softer and more aromatic. It is in season during summer. Rich in vitamins A and C, it supports immune health and eye health. Cempedak is often eaten fresh, deep-fried, or added to desserts. The scientific name is Artocarpus integer.
25. Charichuelo
Native to the Amazon basin, charichuelo has a sweet-tart flavor similar to mangosteen. It is typically in season during the late summer months. High in antioxidants and vitamin C, it boosts immunity and promotes skin health. This fruit is commonly eaten fresh or used in juices and desserts. The scientific name is Garcinia madruno.
26. Chayote
Chayote, originally from Central America, has a mild, crisp texture with a subtle sweetness akin to cucumber. It is in season year-round, with a peak in late fall. High in fiber and folate, it supports digestion and heart health. Chayote is often used in salads, stews, or stir-fries. The scientific name is Sechium edule.
27. Chayote Squash
Chayote squash, also native to Central America, has a mild, squash-like taste and is available year-round. This fruit is rich in fiber, vitamin C, and folate, promoting digestion and supporting a healthy immune system. It is often cooked in stews, grilled, or used in salads. The scientific name is Sechium edule.
28. Cherimoya
Cherimoya, native to the Andes in South America, has a creamy, custard-like texture with flavors reminiscent of banana, pineapple, and papaya. It is typically in season from fall to early winter. Rich in fiber, vitamin C, and B-complex vitamins, cherimoya aids digestion and boosts immunity. It is often eaten fresh or used in smoothies and desserts. The scientific name is Annona cherimola.
29. Cherry
Native to Europe and Asia, cherries are sweet or tart with a juicy, firm texture. They are in season from late spring to mid-summer. Cherries are rich in antioxidants, fiber, and vitamin C, supporting heart health and reducing inflammation. They are commonly used in pies, sauces, and jams. The scientific name is Prunus avium (sweet cherry) or Prunus cerasus (sour cherry).
30. Cherry Guava
Cherry guava, native to South America, has a sweet-tart flavor similar to strawberry and pineapple. It is typically harvested in late summer to early fall. High in vitamin C and antioxidants, it boosts immunity and supports skin health. Cherry guava is often used in jams, sauces, or eaten fresh. The scientific name is Psidium littorale.
31. Chilean Guava
Chilean guava, native to Chile, has a sweet, aromatic flavor with hints of strawberry and vanilla. It is in season from late fall to early winter. Rich in antioxidants and vitamin C, it boosts the immune system and promotes skin health. Chilean guava is often used in jams, desserts, and beverages. The scientific name is Ugni molinae.
32. Chinese Bayberry
Chinese bayberry, native to East Asia, has a sweet-tart flavor similar to a mix of strawberry and raspberry. It is in season from late spring to early summer. High in vitamin C and antioxidants, it supports immune health and reduces inflammation. This fruit is often eaten fresh or used in beverages and desserts. The scientific name is Myrica rubra.
33. Chinese Date
Also known as jujube, the Chinese date is native to China and has a sweet, apple-like flavor when fresh, becoming more date-like when dried. It is typically harvested in late summer to early fall. Rich in vitamin C and antioxidants, it supports immune health and digestion. Jujubes are often used in teas, soups, or dried as snacks. The scientific name is Ziziphus jujuba.
34. Chinese Jujube
The Chinese jujube, or red date, also originates from China. It has a sweet, slightly tangy taste and can be eaten fresh or dried. The season for Chinese jujube typically falls between late summer and fall. It is rich in antioxidants, vitamin C, and fiber, helping support the immune system and digestion. Chinese jujubes are used in teas, soups, and traditional Chinese medicine. The scientific name is Ziziphus jujuba.
35. Chocolate Vine Fruit
Chocolate vine fruit, native to East Asia, has a sweet, mild flavor with a jelly-like texture. It is harvested in the fall. High in antioxidants and fiber, it supports digestive health and boosts immunity. The fruit is often eaten fresh or used in desserts. The scientific name is Akebia quinata.
36. Chokeberry (Aronia)
Chokeberries, native to North America, have a tart, astringent taste and are harvested in late summer to fall. Rich in antioxidants, vitamin C, and fiber, they help improve immune function and heart health. Chokeberries are often used in juices, jams, and baked goods. The scientific name is Aronia melanocarpa.
37. Chontaduro (Peach Palm Fruit)
Chontaduro, native to Central and South America, has a starchy, nutty flavor similar to sweet potato. It is harvested year-round, with a peak season in the fall. High in vitamins A and C, it promotes healthy vision and immune function. The fruit is often boiled, fried, or used in savory dishes. The scientific name is Bactris gasipaes.
38. Christmas Melon
Native to Spain, the Christmas melon has a sweet, refreshing flavor similar to honeydew. It is typically harvested in late summer to fall. Rich in vitamins A and C, it supports skin health and hydration. Christmas melon is often eaten fresh or used in salads and desserts. The scientific name is Cucumis melo.
39. Clementine
Clementines, originally from North Africa, are sweet, juicy citrus fruits that are in season from November to January. They are high in vitamin C and fiber, promoting immune health and digestion. Clementines are often eaten fresh, added to salads, or used in desserts. The scientific name is Citrus × clementina.
40. Cloudberry
Cloudberries, native to the Arctic regions of North America and Europe, have a tart, mildly sweet flavor similar to red currants. They are in season from late summer to early fall. Rich in vitamins C and E, cloudberries support skin health and immunity. They are often used in jams, desserts, and liqueurs. The scientific name is Rubus chamaemorus.
41. Cocona
Cocona, native to the Amazon rainforest, has a tangy, citrus-like flavor. It is typically in season from late summer to early fall. High in vitamin C, it supports immune health and skin vitality. Cocona is often used in sauces, juices, and jams. The scientific name is Solanum sessiliflorum.
42. Coconut
Coconut, native to tropical regions worldwide, has a sweet, refreshing flavor. It is harvested year-round. Rich in healthy fats, electrolytes, and fiber, coconut supports hydration, digestion, and heart health. It is widely used in cooking, baking, and beverages. The scientific name is Cocos nucifera.
43. Coconut Palm Fruit
The coconut palm fruit, also from tropical regions, has a mild, sweet flavor and is available throughout the year. It provides healthy fats, fiber, and electrolytes, supporting hydration and digestion. Coconut palm fruit is commonly used in curries, desserts, and tropical drinks. The scientific name is Cocos nucifera.
44. Cocoplum
Cocoplum, native to the Caribbean and Central America, has a sweet, mild flavor. It is in season during late summer. Rich in vitamins and antioxidants, cocoplum helps boost immunity and supports skin health. It is often used in jams, sauces, and desserts. The scientific name is Chrysobalanus icaco.
45. Coffee Cherry
Coffee cherries, native to the tropical regions of Africa, contain the seeds that are processed to make coffee. They have a sweet, fruity taste, and the cherries are typically harvested from September to February, depending on the region. Rich in antioxidants and vitamins, coffee cherries can enhance energy levels and support overall health. They are often used in smoothies, jams, and as a flavoring for desserts. The scientific name is Coffea.
46. Common Fig
Common figs are native to the Mediterranean region and parts of Western Asia. They have a sweet, rich flavor and a unique chewy texture. Figs are in season from late summer to early fall. They are high in dietary fiber, antioxidants, and essential vitamins, supporting digestive health and heart function. Commonly used in salads, desserts, and jams, figs can be eaten fresh or dried. The scientific name is Ficus carica.
47. Crabapple
Crabapples are native to North America and parts of Asia, known for their tart flavor and small size. They are typically in season from late summer to early fall. Rich in vitamin C and antioxidants, crabapples support immune function and overall health. They are often used in jellies, sauces, and cider. The scientific name is Malus.
48. Cranberry
Cranberries are native to North America and thrive in wetlands. They have a tart, slightly sweet flavor and are in season from September to November. High in vitamin C and antioxidants, cranberries support urinary tract health and reduce inflammation. They are commonly used in juices, sauces, and baked goods. The scientific name is Vaccinium macrocarpon.
49. Crowberry
Crowberries are native to the northern regions of North America, Europe, and Asia. They have a mildly sweet, slightly tart flavor. The fruit is typically in season from mid-summer to early fall. High in antioxidants and vitamins, crowberries can boost immune health and improve digestion. They are often used in jams, jellies, and desserts. The scientific name is Empetrum nigrum.
50. Cuban Guava
uban guava, native to the Caribbean, has a sweet and fragrant flavor reminiscent of tropical fruits. It is typically in season from late summer to fall. Rich in vitamin C and dietary fiber, it supports immune function and digestion. This fruit can be eaten fresh or used in smoothies, jams, and desserts. The scientific name is Psidium guajava.
51. Cucumber
Cucumbers, originally from South Asia, have a mild, refreshing taste. They are available year-round, with peak season during the summer months. Low in calories and high in water content, cucumbers support hydration and skin health. Commonly used in salads, pickles, and smoothies, they can be enjoyed fresh or cooked. The scientific name is Cucumis sativus.
52. Cupuacu
Cupuacu, native to the Amazon rainforest, has a sweet and creamy flavor, often described as a mix of chocolate and pineapple. It is typically in season from July to September. Rich in antioxidants, vitamins, and healthy fats, cupuacu supports heart health and boosts energy. It is commonly used in smoothies, desserts, and skincare products. The scientific name is Theobroma grandiflorum.
53. Currant
Currants are native to Europe and North America, with a sweet-tart flavor. They are in season from mid-summer to early fall. High in vitamin C and antioxidants, currants support immune health and digestion. They are often used in jams, jellies, pies, and sauces. The scientific name is Ribes.
54. Custard Apple
Custard apple, native to tropical regions of the Americas, has a sweet, creamy flesh that tastes like a blend of banana and pear. It is in season from late summer to early fall. Rich in vitamins A and C, custard apple supports skin health and boosts immunity. This fruit can be eaten fresh, blended into smoothies, or used in desserts. The scientific name is Annona squamosa.
55. Ceylon Gooseberry
Ceylon gooseberry, native to tropical regions, has a sweet, tart flavor. It is typically in season from late summer to early fall. High in vitamin C and antioxidants, it supports immune health and overall wellness. The fruit can be eaten fresh or used in jams and sauces. The scientific name is Dovyalis hebecarpa.