Fruits play a significant role in providing essential nutrients and antioxidants, contributing to a balanced and healthy diet. They come in a wide variety of shapes, sizes, and flavors, often unique to specific regions of the world. When it comes to fruits that start with the letter “K,” many are not only delicious but also rich in vitamins, minerals, and fiber. From tropical favorites to lesser-known gems, this list covers 45 fruits that begin with “K.” Whether you’re a culinary enthusiast, a health-conscious individual, or simply curious, these fruits are a great addition to any diet.
“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 K
1. Kaffir Lime
Native to Southeast Asia, the kaffir lime has a sharp, tart taste and is in season year-round. Its leaves and peel are highly aromatic, often used in Thai and Indonesian cuisine. Rich in antioxidants and vitamin C, it boosts skin health and immunity. Kaffir lime is commonly used in soups, curries, and salads. The scientific name is Citrus hystrix.
2. Kakadu Plum
The Kakadu plum, native to Australia, has a tart, astringent flavor. It is harvested in the dry season from May to September. It is known for its exceptionally high vitamin C content, promoting skin health and immune function. Kakadu plums are used in jams, sauces, and skincare products. The scientific name is Terminalia ferdinandiana.
3. Kei Apple
Kei apples, originating from Southern Africa, have a sour, tangy taste and are in season during late summer and early autumn. They are rich in vitamin C, aiding immunity and digestion. Kei apples are often used in jams, jellies, or eaten fresh. The scientific name is Dovyalis caffra.
4. Key Lime
Key limes, native to Southeast Asia but popularized in Florida, have a tart and slightly sweet flavor. They are in season year-round, peaking in summer. Rich in vitamin C, they support immune health. Key limes are famously used in Key lime pie, drinks, and marinades. The scientific name is Citrus aurantiifolia.
5. Kiwano (Horned Melon)
Native to Africa, kiwano has a unique, mildly sweet and tangy flavor, with a gelatinous green interior. It’s in season during summer and fall. Rich in vitamin C and antioxidants, kiwano supports hydration and skin health. It is used in fruit salads, smoothies, and desserts. The scientific name is Cucumis metuliferus.
6. Kiwi
Kiwi, originally from China, has a sweet-tart taste with a juicy texture. It is in season from fall to winter. Packed with vitamin C, fiber, and antioxidants, it promotes digestion and immune function. Kiwis are often eaten fresh, in fruit salads, or blended in smoothies. The scientific name is Actinidia deliciosa.
7. Kiwifruit Gold
Native to New Zealand, gold kiwifruit has a sweeter, less tangy flavor compared to green kiwi. It is in season during the summer. Rich in vitamin C and dietary fiber, it boosts digestion and immunity. Gold kiwifruits are enjoyed fresh, in smoothies, or desserts. The scientific name is Actinidia chinensis.
8. Knobby Russet Apple
The Knobby Russet apple, originating from England, has a sweet, nutty flavor with a crisp texture. It is harvested in late autumn. High in fiber and vitamin C, it supports digestion and heart health. It is used in pies, cider, or eaten fresh. The scientific name is Malus domestica.
9. Korlan
Korlan, native to Southeast Asia, has a sweet, mildly tangy flavor similar to lychee. It is in season during the summer months. High in vitamin C, it boosts immune health and skin vitality. Korlan is often eaten fresh or used in desserts and fruit salads. The scientific name is Nephelium hypoleucum.
10. Kumquat
Kumquats, native to China, have a tart, citrusy taste and are eaten with their peel, which adds sweetness. They are in season from winter to early spring. Rich in vitamin C and fiber, they support immune and digestive health. Kumquats are used in marmalades, salads, and candies. The scientific name is Citrus japonica.
11. Kabosu
Kabosu, originating from Japan, has a tart, citrusy flavor and is typically harvested in autumn. It is high in vitamin C and antioxidants, promoting immunity and skin health. Kabosu is often used to flavor soups, sauces, and grilled fish. The scientific name is Citrus sphaerocarpa.
12. Kaki Persimmon
Native to East Asia, kaki persimmons have a sweet, honey-like taste when ripe. They are in season from fall to early winter. Rich in fiber, vitamins A and C, they support digestive and skin health. Kaki persimmons are often eaten fresh, dried, or used in desserts. The scientific name is Diospyros kaki.
13. Kesar Mango
The Kesar mango, native to India, has a sweet, rich flavor with a saffron hue. It is in season from May to July. High in vitamins A and C, it promotes skin health and immune function. Kesar mangoes are used in smoothies, lassis, and desserts like aamras. The scientific name is Mangifera indica.
14. King Coconut
Native to Sri Lanka, king coconuts have sweet, refreshing water inside, with a mild coconut flavor. They are harvested year-round. Rich in electrolytes and potassium, they promote hydration and heart health. King coconuts are often enjoyed as a drink or in curries. The scientific name is Cocos nucifera.
15. King Apple
King apples, native to the Pacific Northwest, have a sweet, juicy flavor with a hint of tartness. They are harvested in late autumn. High in fiber and vitamin C, they support digestion and immunity. King apples are eaten fresh, in pies, or as cider. The scientific name is Malus domestica.
16. King Orange
The King orange, originally from Southeast Asia, has a sweet, rich flavor with a hint of tartness. It is in season from winter to spring. Rich in vitamin C and antioxidants, it supports immune health. King oranges are often eaten fresh or juiced. The scientific name is Citrus × nobilis.
17. Kiwi Berry
Kiwi berries, native to East Asia, have a sweet-tart flavor similar to kiwifruit but with an edible skin. They are in season from late summer to fall. Rich in vitamins C and E, they promote immunity and skin health. Kiwi berries are eaten fresh, in fruit salads, or smoothies. The scientific name is Actinidia arguta.
18. Kabira Pineapple
Kabira pineapples, native to Okinawa, Japan, have a sweet, tangy flavor. They are harvested in summer. High in vitamin C and bromelain, they aid digestion and boost immunity. Kabira pineapples are often eaten fresh, grilled, or in desserts. The scientific name is Ananas comosus.
19. Kinnow Mandarin
Kinnow mandarins, originating from Pakistan and India, have a sweet, citrusy flavor with a hint of tartness. They are in season from winter to early spring. Rich in vitamin C and fiber, they support immune and digestive health. Kinnows are often eaten fresh or juiced. The scientific name is Citrus reticulata.
20. Karpuz (Turkish Watermelon)
Karpuz, native to Turkey, has a sweet, refreshing flavor. It is in season during summer. High in water content, it promotes hydration, while vitamins A and C support skin and immune health. Karpuz is enjoyed fresh, in salads, or as juice. The scientific name is Citrullus lanatus.
21. Kundong (Baccaurea)
Kundong, native to Southeast Asia, has a sweet-sour taste similar to mangosteen. It is harvested in the rainy season from May to September. High in vitamin C and antioxidants, it promotes immune health and skin vitality. Kundong is often eaten fresh or used in jams. The scientific name is Baccaurea angulata.
22. Kriek Cherry
Kriek cherries, native to Belgium, have a tart, sour flavor and are harvested in late spring. Rich in antioxidants and vitamin C, they support heart health and reduce inflammation. Kriek cherries are used in Belgian beers, desserts, and sauces. The scientific name is Prunus cerasus.
23. Kokum
Kokum, native to India, has a sour, slightly sweet flavor. It is in season from April to June. High in antioxidants and vitamin C, kokum supports digestive and immune health. It is commonly used in refreshing summer drinks, curries, and chutneys. The scientific name is Garcinia indica.
24. Kasturi Fruit
Kasturi, native to Indonesia, has a sweet, aromatic flavor similar to mango. It is in season during the summer. Rich in vitamins A and C, it promotes skin health and immunity. Kasturi is often eaten fresh or used in desserts and beverages. The scientific name is Mangifera casturi.
25. Kiwi Gold
Kiwi gold, native to New Zealand, has a sweeter, more tropical flavor compared to regular kiwifruit. It is in season during the summer months. Rich in vitamin C and antioxidants, it promotes immune health and digestion. Kiwi gold is eaten fresh, in fruit salads, or smoothies. The scientific name is Actinidia chinensis.
26. Kanzi Apple
The Kanzi apple, developed in Europe, has a sweet, crisp taste with a hint of tanginess. It is in season from late fall to winter. High in fiber and vitamin C, it supports digestion and immune health. Kanzi apples are enjoyed fresh, in pies, or salads. The scientific name is Malus domestica.
27. Kaika Plum
Kaika plums, native to Japan, have a sweet, juicy flavor with slight tartness. They are in season during summer. High in antioxidants and vitamins A and C, they support skin health and digestion. Kaika plums are often eaten fresh or used in jams and desserts. The scientific name is Prunus salicina.
28. Kinsei Pear
Kinsei pears, native to Japan, have a crisp, juicy texture with a sweet flavor. They are harvested in autumn. Rich in fiber and vitamins, they promote digestive health and hydration. Kinsei pears are eaten fresh, in salads, or desserts. The scientific name is Pyrus pyrifolia.
29. Kintamani Orange
Kintamani oranges, native to Bali, Indonesia, have a sweet, citrusy flavor with a touch of acidity. They are in season from winter to early spring. Rich in vitamin C, they promote immune and skin health. Kintamani oranges are often eaten fresh or juiced. The scientific name is Citrus sinensis.
30. Kalamansi
Kalamansi, native to the Philippines, has a sour, tart flavor similar to lime. It is harvested year-round. Rich in vitamin C and antioxidants, it promotes immunity and digestive health. Kalamansi is used in juices, marinades, and desserts. The scientific name is Citrus microcarpa.
31. Kaya Fruit
Kaya fruit, native to Southeast Asia, has a sweet, custard-like taste. It is in season during summer. Rich in fiber and antioxidants, it supports digestive and skin health. Kaya fruit is often used in traditional Southeast Asian desserts and jams. The scientific name is Pandanus tectorius.
32. Kimura Cherry
Kimura cherries, originating from Japan, have a sweet, juicy flavor with a slight tartness. They are in season during summer. High in antioxidants and vitamin C, they support heart and skin health. Kimura cherries are often eaten fresh or used in pies and jams. The scientific name is Prunus avium.
33. Koshihikari Melon
Koshihikari melons, native to Japan, have a sweet, juicy flavor and are harvested in summer. High in vitamins A and C, they promote skin health and hydration. These melons are often eaten fresh, in fruit salads, or desserts. The scientific name is Cucumis melo.
34. Kyara Pear
Kyara pears, native to East Asia, have a mild, sweet flavor with a juicy texture. They are harvested in late autumn. High in fiber and vitamins, they support digestion and hydration. Kyara pears are often enjoyed fresh or in desserts. The scientific name is Pyrus pyrifolia.
35. King Passionfruit
King passionfruit, native to South America, has a tangy, tropical flavor. It is harvested in the warmer months. High in vitamin C and fiber, it promotes digestion and immune health. It is used in juices, desserts, and jams. The scientific name is Passiflora edulis.
36. Kurma Date
Kurma dates, native to the Middle East, have a sweet, caramel-like flavor and are in season from fall to early winter. Rich in fiber and antioxidants, they promote digestive health and provide quick energy. Kurma dates are used in desserts, energy bars, or eaten fresh. The scientific name is Phoenix dactylifera.
37. Kyuho Grape
Kyuho grapes, originating from Japan, have a sweet, juicy taste with large, seedless berries. They are harvested in late summer. Rich in antioxidants and vitamins, they promote heart health. Kyuho grapes are often eaten fresh or used in desserts. The scientific name is Vitis vinifera.
38. Komeko Apple
Komeko apples, developed in Japan, have a sweet, crisp taste with a slight tang. They are in season in autumn. High in fiber and vitamin C, they promote digestion and immune health. Komeko apples are eaten fresh or in pies and salads. The scientific name is Malus domestica.
39. Kabochi Melon
Kabochi melons, native to Japan, have a sweet, juicy flavor. They are harvested in summer. Rich in vitamins A and C, they support skin health and hydration. Kabochi melons are often eaten fresh or in fruit salads. The scientific name is Cucumis melo.
40. Kalkami Pear
Kalkami pears, native to East Asia, have a crisp, juicy texture and a mild sweetness. They are harvested in autumn. Rich in fiber and vitamins, they promote digestive health. Kalkami pears are often eaten fresh, in salads, or desserts. The scientific name is Pyrus pyrifolia.
41. Kalang Pear
Kalang pears, native to Southeast Asia, have a mild, crisp flavor with a juicy texture. They are in season during late autumn. High in fiber and vitamins, they promote digestion and hydration. Kalang pears are often eaten fresh or used in desserts. The scientific name is Pyrus calleryana.
42. Kirani Mango
Kirani mangoes, native to India, have a sweet, rich flavor with a fragrant aroma. They are in season from June to August. Rich in vitamins A and C, they support immune and skin health. Kirani mangoes are often used in smoothies, desserts, and chutneys. The scientific name is Mangifera indica.
43. Kiwifruit Hardy
Hardy kiwifruit, native to China and Japan, has a sweet, tangy flavor and smooth, edible skin. It is in season from late summer to fall. Rich in vitamins C and E, it supports immune health and skin vitality. Hardy kiwifruit is eaten fresh or in smoothies. The scientific name is Actinidia arguta.
44. Kiribath Banana
Kiribath bananas, native to Sri Lanka, have a sweet, creamy taste and are used in traditional rice dishes. They are harvested year-round. Rich in potassium and fiber, they promote heart health and digestion. Kiribath bananas are often eaten fresh or in desserts. The scientific name is Musa acuminata.
45. Kumagai Melon
Kumagai melons, originating from Japan, have a sweet, refreshing flavor. They are harvested in summer. High in vitamins A and C, they support skin health and hydration. Kumagai melons are eaten fresh or in desserts. The scientific name is Cucumis melo.
