Fruits beginning with the letter “J” bring a unique mix of flavors, textures, and nutritional benefits to the table. From sweet and tangy to juicy and refreshing, these fruits offer something for everyone, whether you’re enjoying them fresh or incorporating them into recipes. Let’s dive into a world of vibrant and tasty fruits starting with “J” that are sure to add color to your plate and boost your health!
“A quick reminder before trying a new fruit: Some fruits may not be safe to eat raw, and others could be mistaken for inedible or harmful varieties. Do proper research before consuming unfamiliar fruits to ensure safety.”
Fruits that begin with the letter J
1. Jaboticaba
Native to Brazil, Jaboticaba has a sweet, grape-like flavor with a slight tang. Its season runs from late summer to early fall. Rich in antioxidants and vitamin C, it promotes skin health and boosts the immune system. Jaboticaba is often used in jellies, wines, and liqueurs. The scientific name is Plinia cauliflora.
2. Jaboticaba Tree Grape
This Brazilian fruit grows directly on the tree trunk, resembling grapes with a sweet, slightly tart flavor. It’s in season from August to November. High in antioxidants and fiber, it aids digestion and supports heart health. Used in making jams, wines, and syrups, its scientific name is Plinia jaboticaba.
3. Jabuty Tree Fruit
Jabuty is native to South America, particularly Brazil. It has a sweet, grape-like taste with a mild tartness. The fruit is in season in summer and fall, and is rich in vitamin C and antioxidants. It’s used in jams, wines, and desserts. The scientific name is Plinia glomerata.
4. Jackalberry
Jackalberry, found in Africa, has a mildly sweet and earthy taste. It is in season during the late rainy season. This fruit is rich in iron and vitamin C, making it great for boosting immune health and combating anemia. Jackalberry is often consumed fresh or used in sauces and jams. The scientific name is Diospyros mespiliformis.
5. Jackfruit
Originating in South Asia, jackfruit has a sweet, tropical flavor similar to pineapple and banana when ripe, but is starchy when unripe. In season from April to September, it’s a good source of vitamin C, fiber, and antioxidants. Jackfruit is used in both sweet dishes and savory meals like curries. The scientific name is Artocarpus heterophyllus.
6. Jaffa Orange
The Jaffa orange is native to Israel and is known for its sweet, juicy, and low-acid flavor. It’s typically harvested in winter and spring. Rich in vitamin C, it boosts the immune system and promotes skin health. Jaffa oranges are used in juices, salads, and desserts. The scientific name is Citrus sinensis.
7. Jagua Fruit
Jagua, also known as Genipa, is native to Central and South America. It has a mildly sweet and tangy flavor. The fruit is harvested in summer and is packed with antioxidants and anti-inflammatory properties. It’s commonly used to make juice or as a natural dye. The scientific name is Genipa americana.
8. Jalapeño Pepper Fruit
Native to Mexico, the Jalapeño pepper fruit has a spicy, tangy flavor. It’s harvested in the summer and is rich in vitamin C and capsaicin, promoting heart health and boosting metabolism. Jalapeños are often used in salsas, stuffed, or pickled. The scientific name is Capsicum annuum.
9. Jamaican Apple
The Jamaican apple, also known as Otaheite apple, originates in the Pacific Islands and has a crisp texture with a sweet and slightly tart flavor. Its season is from May to August. High in vitamin C and fiber, it aids in digestion and boosts immunity. It’s eaten fresh or used in beverages and salads. The scientific name is Syzygium malaccense.
10. Jamaican Barberry
Native to the Caribbean, the Jamaican barberry has a tart, acidic flavor. It’s typically in season during the summer months. Known for its antioxidant properties, it supports immune health and digestion. It’s often used in teas, sauces, and jams. The scientific name is Berberis jamaicensis.
11. Jamaican Cherry
Jamaican cherries come from the Caribbean and Central America. They have a sweet, juicy taste with a slightly tart note and are harvested throughout the year. High in antioxidants and vitamins A and C, they help in boosting immunity and skin health. Jamaican cherries are commonly eaten fresh or made into jams. The scientific name is Muntingia calabura.
12. Jamaican Guava
This tropical fruit from Jamaica has a sweet and slightly tart flavor. Guavas are harvested in the summer and are rich in vitamin C, fiber, and antioxidants, supporting digestion and boosting the immune system. Jamaican guava is used in juices, jams, and desserts. The scientific name is Psidium guajava.
13. Jamaican Lemon
Jamaican lemons, native to the Caribbean, have a tangy, sour taste. They are typically harvested from summer to early fall. Rich in vitamin C, they promote immune health and skin hydration. Jamaican lemons are used in juices, marinades, and desserts. The scientific name is Citrus limon.
14. Jamaican Lime
Native to the Caribbean, Jamaican lime has a sharp, tart flavor. It’s in season from spring to early fall. Packed with vitamin C and antioxidants, it aids digestion and boosts immunity. Jamaican lime is often used in marinades, beverages, and key lime pies. The scientific name is Citrus aurantiifolia.
15. Jamaican Longan
The Jamaican longan, originating in Southeast Asia but also grown in Jamaica, has a sweet, musky flavor. It’s in season from late summer to early fall. High in vitamin C, it supports immune health and promotes skin vitality. It’s often used in fruit salads and desserts. The scientific name is Dimocarpus longan.
16. Jamaican Mandarin
Native to Jamaica, Jamaican mandarins are small, sweet, and juicy citrus fruits. They are in season from late fall to early spring. Rich in vitamin C and antioxidants, they support immune function. Jamaican mandarins are used in juices, salads, and desserts. The scientific name is Citrus reticulata.
17. Jamaican Papaya
Jamaican papayas are tropical fruits with a sweet, musky flavor. In season year-round, they are rich in vitamin C, fiber, and antioxidants, aiding digestion and supporting skin health. Papayas are often used in fruit salads, smoothies, and desserts. The scientific name is Carica papaya.
18. Jamaican Passionfruit
This tropical fruit from Jamaica has a sweet, tangy flavor. It’s harvested in late summer and is packed with vitamin C, fiber, and antioxidants, boosting immune and digestive health. Jamaican passionfruit is used in juices, desserts, and sauces. The scientific name is Passiflora edulis.
19. Jamaican Plum
Jamaican plums, native to the Caribbean, have a sweet and tart taste. They are in season from late summer to fall and are high in vitamin C and fiber, promoting digestion and immune health. Jamaican plums are often used in jams, juices, and chutneys. The scientific name is Spondias mombin.
20. Jamaican Purple Guava
This variety of guava, native to Jamaica, has a rich, sweet taste with a hint of tartness. Harvested in late summer, it’s high in vitamin C, supporting immune function and skin health. Jamaican purple guava is often used in smoothies, jams, and desserts. The scientific name is Psidium guajava.
21. Jamaican Red Banana
Originating in the Caribbean, Jamaican red bananas have a sweet, creamy flavor with a hint of raspberry. They are in season year-round, rich in potassium and vitamin C, supporting heart health and digestion. These bananas are eaten fresh or used in smoothies and desserts. The scientific name is Musa acuminata.
22. Jamaican Sapote
Jamaican sapote, native to the Caribbean, has a creamy texture and sweet, custard-like flavor. It is in season during the summer months. Rich in fiber and vitamins A and C, it supports digestion and boosts immunity. Jamaican sapote is used in smoothies, desserts, and ice cream. The scientific name is Pouteria sapota.
23. Jamaican Star Apple
Native to the Caribbean, the Jamaican star apple has a sweet, creamy flavor with a hint of tartness. It’s in season from winter to early spring. High in fiber and antioxidants, it supports digestion and heart health. Star apples are often eaten fresh or used in desserts and smoothies. The scientific name is Chrysophyllum cainito.
24. Jamaican Sugar Apple
The Jamaican sugar apple, also known as sweetsop, originates in the Caribbean and has a sweet, custard-like flavor. It’s harvested in the summer months. Rich in vitamin C and fiber, it supports immune health and digestion. Jamaican sugar apples are eaten fresh or used in desserts. The scientific name is Annona squamosa.
25. Jamaican Sweet Lime
Jamaican sweet lime, grown in the Caribbean, has a mild, sweet flavor compared to regular limes. It’s in season from late summer to fall. High in vitamin C, it boosts immunity and promotes hydration. Sweet lime is used in beverages, salads, and desserts. The scientific name is Citrus limettioides.
26. Jamaican Sweetsop
Also known as custard apple, Jamaican sweetsop is native to the Caribbean and has a sweet, creamy flavor. It’s in season from late summer to early fall. Rich in fiber and vitamin C, it promotes digestion and immunity. Sweetsop is often eaten fresh or used in smoothies and desserts. The scientific name is Annona squamosa.
27. Jamaican Tangerine
Jamaican tangerines are native to the Caribbean and have a sweet, juicy flavor. In season from fall to spring, they are rich in vitamin C, supporting immune health and hydration. Jamaican tangerines are commonly used in juices, salads, and desserts. The scientific name is Citrus reticulata.
28. Jamaican Yellow Fig
The Jamaican yellow fig, a type of banana, is native to the Caribbean. It has a sweet, creamy taste and is in season year-round. Rich in potassium and vitamin C, it promotes heart health and digestion. Jamaican yellow figs are often used in smoothies, desserts, and snacks. The scientific name is Musa acuminata.
29. Jamaican Yellow Plum
Native to the Caribbean, Jamaican yellow plums have a tangy, sweet taste. They are harvested in the summer months and are high in vitamin C and antioxidants, supporting immune health and digestion. Jamaican yellow plums are used in jams, chutneys, and desserts. The scientific name is Spondias mombin.
30. Jambolan (Black Plum)
Jambolan, or black plum, originates from South and Southeast Asia and has a slightly sweet, tart flavor. It’s in season during the summer. Known for its high antioxidant and vitamin C content, it supports immune health and digestion. Jambolan is used in juices, jams, and traditional medicines. The scientific name is Syzygium cumini.
31. Jambul
Jambul, or Indian black plum, is native to South Asia and has a tart, astringent taste. It’s in season from June to August. High in antioxidants, vitamin C, and iron, it promotes digestion and boosts immunity. Jambul is used in making juices, jams, and chutneys. The scientific name is Syzygium cumini.
32. Jangali Aam (Wild Mango)
Jangali Aam, or wild mango, is native to South Asia and has a tart, slightly sour taste. It’s harvested in the summer. Rich in vitamin C and antioxidants, it boosts immunity and aids digestion. Wild mangoes are often used in chutneys, pickles, and curries. The scientific name is Mangifera sylvatica.
33. Japanese Bayberry
Native to Japan and China, Japanese bayberries have a tart, sweet flavor. They are in season from June to July. High in vitamin C and antioxidants, they support immune health and skin vitality. Japanese bayberries are used in wines, jams, and desserts. The scientific name is Myrica rubra.
34. Japanese Bitter Orange
Japanese bitter oranges come from East Asia and have a strong sour and bitter flavor. They are harvested in late fall and winter. Rich in vitamin C, they boost immunity and are often used in marmalades, sauces, and traditional medicine. The scientific name is Citrus aurantium.
35. Japanese Blood Plum
Native to Japan, Japanese blood plums have a sweet, slightly tart flavor with a rich, red flesh. They are harvested in summer. High in vitamin C and antioxidants, they promote skin health and digestion. Japanese blood plums are often eaten fresh or used in jams and desserts. The scientific name is Prunus salicina.
36. Japanese Chestnut Fruit
Japanese chestnut, native to Japan, has a sweet, nutty flavor and is harvested in the fall. Rich in fiber, vitamin C, and antioxidants, it supports heart health and digestion. Japanese chestnuts are often roasted or used in soups and desserts. The scientific name is Castanea crenata.
37. Japanese Crabapple
Japanese crabapples come from East Asia and have a tart, mildly sweet taste. They are harvested in late summer to fall. High in antioxidants and vitamin C, they support immune function and digestion. They are often used in jellies, sauces, and desserts. The scientific name is Malus floribunda.
38. Japanese Eggplant Fruit
Native to Japan, Japanese eggplant has a mild, slightly sweet taste and is harvested in late summer. It’s rich in antioxidants, fiber, and vitamins, promoting heart health and digestion. Japanese eggplant is commonly grilled, stir-fried, or used in soups and stews. The scientific name is Solanum melongena.
39. Japanese Grape
Japanese grapes, originating in East Asia, have a sweet, juicy taste. They are in season from August to October and are rich in antioxidants and vitamins, promoting heart health and immune function. These grapes are commonly eaten fresh or used in desserts and wines. The scientific name is Vitis vinifera.
40. Japanese Honeyberry
Native to Japan and Eastern Russia, Japanese honeyberries have a tart, sweet flavor similar to blueberries. They are in season from late spring to early summer. High in vitamin C and antioxidants, they boost immune health and support skin vitality. Honeyberries are used in jams, desserts, and smoothies. The scientific name is Lonicera caerulea.
41. Japanese Mulberry
Japanese mulberries, native to East Asia, have a sweet, slightly tart taste and are harvested in summer. Rich in vitamin C and antioxidants, they support immune function and promote skin health. Mulberries are often eaten fresh or used in jams, wines, and desserts. The scientific name is Morus australis.
42. Japanese Pear
Native to Japan, Japanese pears, or nashi pears, have a crisp, sweet, and juicy texture. They are harvested in late summer to early fall. High in fiber and vitamin C, they promote digestion and boost immunity. Japanese pears are often eaten fresh or used in salads and desserts. The scientific name is Pyrus pyrifolia.
43. Japanese Persimmon
Japanese persimmons are native to East Asia and have a sweet, honey-like flavor when ripe. They are harvested in late fall. High in vitamin A, C, and fiber, they promote digestion and eye health. Japanese persimmons are often eaten fresh or used in jams and desserts. The scientific name is Diospyros kaki.
44. Japanese Quince
Japanese quince, native to East Asia, has a tart, sour flavor and is harvested in late autumn. Rich in vitamin C and antioxidants, it supports immune health and aids digestion. Japanese quince is often used in jams, jellies, and syrups. The scientific name is Chaenomeles japonica.
45. Japanese Raisin Tree Fruit
Native to East Asia, the Japanese raisin tree fruit has a sweet, slightly tangy flavor. It is harvested in late summer and early fall. High in antioxidants, it supports liver health and digestion. It’s often used in traditional medicine and sweet snacks. The scientific name is Hovenia dulcis.
46. Japanese Watermelon
Japanese watermelon, native to Japan, has a sweet, refreshing taste and is in season during the summer. Rich in vitamins A and C and antioxidants, it promotes hydration and skin health. Japanese watermelons are often eaten fresh or used in fruit salads and beverages. The scientific name is Citrullus lanatus.
47. Japanese Wild Raspberry
Japanese wild raspberries are native to East Asia and have a sweet, slightly tangy taste. They are harvested in summer and are high in vitamin C and antioxidants, supporting immune health. Wild raspberries are often eaten fresh or used in jams and desserts. The scientific name is Rubus phoenicolasius.
48. Japanese Yuzu
Yuzu, native to East Asia, has a tart, citrus flavor with hints of mandarin and grapefruit. It’s harvested in winter. Rich in vitamin C and antioxidants, it promotes immune health. Yuzu is often used in sauces, desserts, and beverages. The scientific name is Citrus junos.
49. Jatobá Fruit
Jatobá, native to the Amazon region, has a sweet, dry, floury taste. It is harvested in the dry season, between August and October. Rich in fiber and calcium, it promotes digestion and bone health. Jatobá is often used in making bread, desserts, and beverages. The scientific name is Hymenaea courbaril.
50. Jatoba Pod Fruit
This fruit, native to the Amazon rainforest, has a sweet, floury flavor and is in season during the dry months of late summer. High in fiber and calcium, it promotes digestive health and bone strength. Jatoba pod fruit is used in traditional recipes for bread, cakes, and beverages. The scientific name is Hymenaea courbaril.
51. Java Apple
Native to Southeast Asia, the Java apple has a crisp, watery texture with a mildly sweet taste. It is in season from late spring to summer. Rich in vitamin C and fiber, it promotes hydration and supports immune health. Java apples are often eaten fresh or used in salads. The scientific name is Syzygium samarangense.
52. Java Plum
Java plums are native to the Indian subcontinent and Southeast Asia. They have a slightly sweet and tart flavor. Harvested in the summer months, they are high in antioxidants and vitamin C, promoting immune health. Java plums are often used in jams, desserts, and traditional medicine. The scientific name is Syzygium cumini.
53. Jelly Melon (Kiwano)
Native to Africa, jelly melons, also known as kiwanos, have a unique, tart flavor with a hint of sweetness. They are in season from summer to fall. High in vitamins A and C, they promote skin health and immunity. Jelly melons are used in fruit salads and smoothies. The scientific name is Cucumis metuliferus.
54. Jewel Melon
The jewel melon, native to Africa, has a sweet, refreshing taste and is harvested in the summer months. It is rich in vitamins A and C, which support hydration and skin health. Jewel melons are often eaten fresh or used in fruit salads and drinks. The scientific name is Citrullus lanatus.
55. Jicama Fruit
Jicama, native to Mexico, has a crisp, mildly sweet flavor and is available year-round. High in fiber and vitamin C, it supports digestion and boosts immunity. Jicama is commonly used in salads, salsas, and as a crunchy snack. The scientific name is Pachyrhizus erosus.
56. Jostaberry
Jostaberry, a hybrid of blackcurrant and gooseberry, originates from Germany. It has a tart, sweet flavor and is harvested in summer. Rich in vitamin C and antioxidants, it supports immune health and skin vitality. Jostaberries are used in jams, pies, and desserts. The scientific name is Ribes × nidigrolaria.
57. Jujuba Berry
Native to Asia, jujuba berries, also known as Chinese dates, have a sweet, chewy texture. They are harvested in late summer to fall. Rich in vitamin C, fiber, and antioxidants, they promote digestion and immune health. Jujuba berries are often dried or used in teas and desserts. The scientific name is Ziziphus jujuba.
58. Jujube
The jujube fruit, native to China, has a sweet taste when dried and a tart flavor when fresh. It is harvested in autumn. High in vitamin C, antioxidants, and fiber, it supports digestive health and immunity. Jujubes are used in teas, desserts, and traditional Chinese medicine. The scientific name is Ziziphus jujuba.
59. Juneberry
Juneberries, native to North America, have a sweet, almond-like taste. They are harvested in early summer. High in fiber, antioxidants, and vitamins, they promote heart health and digestion. Juneberries are used in pies, jams, and snacks. The scientific name is Amelanchier alnifolia.
60. Jungle Fig
Jungle figs, native to tropical regions of Asia, have a mildly sweet, earthy flavor. They are harvested year-round. Rich in fiber and antioxidants, they support digestive health. Jungle figs are often eaten fresh or used in traditional medicine. The scientific name is Ficus racemosa.
