While some fruits, like bananas, are readily available at your local supermarket, others require a trip to the Amazon rainforest to obtain them. Take a look at this fun list of unique fruits to see if you can find one you haven’t tried yet.
Fruits That Start With The Letter B
Believed to have originated in Ecuador, Babaco fruit are easy to spot thanks to their bright yellow exterior and large size. In some instances, they can grow as large as twelve inches long.
One key characteristic of Babaco fruit is that they don’t have any seeds in the center. The skin is smooth and edible, while the interior flesh is sweet with a taste similar to papaya.
2. Bacuri Fruit
When it comes to appearances, there are far prettier ones than the Bacuri fruit. Native to the Amazon rainforest, they feature a brown-and-yellow skin that somewhat resembles an overripe banana.
Most people describe the taste as light and refreshing, but you won’t find it just anywhere. Generally, you’ll have to travel to Brazil to find it locally at markets and small stores.
Found in India and Southeast Asia, Bael fruit is widely known as an Ayurvedic treatment for digestive issues. Generally harvested between March and April, it is consumed either fresh, dried, or in juice form.
The taste of Bael fruit is sweet and many people use it to make jams. It’s also combined with milk and sugar to create a sweet drink called sherbet in India.
When you think of buying fruit at the grocery store to make a smoothie, a banana likely comes to mind. This yellow fruit, known for light sweetness, actually comes in up to 1,000 varieties. But the kind you find in the grocery store is usually a Cavendish variety, or sometimes plantains.
Bananas are one of the more common fruits used in cooking around the world. Whether you’re baking up banana bread or adding a banana to an ice cream sundae, they’re certainly delicious.
The Barbadine fruit comes from the island countries of Haiti and Trinidad. They’re known for their immense size, and they have a flavor similar to the passion fruit. You’ll know when you see a Barbadine, thanks to the large size and bright yellow skin.
The meaty flesh is often made into a sweet drink or punch. In the tropics, Barbadine fruit can also be used as a sedative and treatment for insomnia.
6. Barbados Cherry
Similar to the fresh cherries you see in stores, the Barbados Cherry is a sweet fruit with a tart appeal. Other common names for the plant that produces it are the West Indian Cherry or the Wild Crepe Myrtle.
These juicy red fruits are made into jams, jellies, and even eaten raw. They’re an excellent source of Vitamin C, too.
Typically grown on shrubs of the same name, the Barberry fruit is native to multiple continents and fully edible. With over five hundred different plants in the same family that produce these berries, there’s a good chance you’ve encountered them while on a hike.
Barberry fruit is often used in medicinal teas, salves, and other similar concoctions. They can be cooked or dried and then added to nearly any dish.
The shape of the Batuan is often compared to that of a tomato. This green fruit is normally found in the Philippines and is quite common in native cooking there.
Batuan is known for a distinctly sour taste that easily spices up soups, meats, and more. An important fact to consider about Batuan is that the natural forest where it grows is dwindling, making it harder to find in various shops and markets.
9. Beach Plum
The Beach Plum is commonly grown in the wild along the coastal regions of the mid-Atlantic states and in some parts of Canada. Closely related to the regular plum, these are smaller and not nearly as delicious fresh.
Instead, the tart interior and bitter skin are usually better used for jams, preserves, and wine. This fruit was a prime dietary staple of early settlers in the United States.
Bearberry fruit is aptly named, as it is a favorite snack of bears throughout North America. These small red berries are quite edible and grow on bushes within the forest.
Eating them raw is an unpleasant experience, but cooking them brings out a wonderful sweetness that is similar to dried cranberries. They are regularly added to jams, desserts, and breakfast foods like oatmeal.
A thick velcro-like exterior makes the Beechnut one of the harder fruits on this list to enjoy. Once you get past the shell, however, the interior is quite edible and slightly bitter.
Most people who enjoy this particular fruit do so by coating it with seasonings and roasting it in the oven.
12. Betel Nut
The Betel Nut is one of the least healthy fruits on this list. In certain Asian countries, the fruits are used as a stimulant. Many people describe the process as enjoying a cigarette and a cup of strong coffee at the same time.
Those using the Betel Nut enjoy it by chewing it before spitting the remnants out. It is not typically used in cuisine and is also possibly linked to bouts of mouth and esophageal cancer.
Bignay fruits tend to grow in clusters similar to those of grapes. The mature red berries are easily eaten right off the vine, but they can also be used in numerous recipes.
Typically, Bignay fruit is grown in Asia, Australia, and the Philippines. But new cultivations of different strains have made it all the way to Hawaii and Cuba.
Similar to the blueberry, the Bilberry is incredibly common in European countries. They look almost identical to a blueberry without the classic star shape on one end.
Bilberries are used in place of blueberries in desserts like cobbler, bread, and pie. They are also a great addition to smoothies, ice cream, breakfast goods, and more.
When it comes to exotic fruits, the Bilimbi is certainly unique. Native to Malaysia, the fruit looks somewhat like a cucumber and has a very sour taste. Most often, it is pickled and served with meats in traditional dishes.
When determining if the fruit is ripe, it is important to look for a golden yellow color on the exterior. The inside should be a white or almost translucent color.
One of the first things most people notice about the Biriba fruit is the long cone shape and bright yellow exterior, which is somewhat similar to an artichoke. Native to Peru and Northern Argentina, it is also a popular favorite in the Amazon rainforest.
In Brazil, the fruit is picked when the wart-like structures on the exterior of the skin turn brown. It can generally be eaten fresh or made into wine.
17. Bitter Gourd
Bitter Gourd is a fruit that is commonly known for its extremely bitter taste and cucumber shape. It is closely related to zucchini and squash varieties, but it has a less enjoyable flavor.
Also referred to as Bitter Melon, this fruit is native to China and very popular in Asian cuisine. One cup of chopped fruit includes many key nutrients including Vitamin C, Vitamin A, fiber, folate, potassium, and zinc.
18. Black Apple
While the Black Apple might seem like something out of a children’s fairytale, it is actually real. Common in China, they taste like any other apple you would find at the local grocery store. The only difference is a dark purple outer skin.
As you might expect, Black Apples can be used in any recipe that calls for normal red apples. The biggest draw to the fruit seems to be the unique skin color and sweet taste.
19. Black Cherry
The Black Cherry comes from a small cherry tree native to many regions around the world. Part of the reason why so many people love Black Cherries is that they are neither too sweet nor too tart. Instead, they have a very pleasant taste ideal for making jams, jellies, and marinades.
Part of the reason why these fruits are so hard to find in stores is timing. Black Cherry trees take up to ten years before they start producing fruit.
20. Black Mulberry
Native to the Iberian Peninsula, the Black Mulberry comes from a tree that often grows wild in certain regions. The fruit is juicy and sweet, with a bit of tartness.
Most chefs use the Black Mulberry in instances where blackberries might not be available. Syrups, jams, and jellies are common, but so are breads and cobblers, too.
21. Black Raspberry
Often confused with blackberries, the Black Raspberry is a sweet and slightly tart fruit found on vines in the Pacific Northwest. They are incredibly popular with bakers and chefs, as the berries make a wonderful addition to pies, cobblers, and even as a topping on pancakes.
Commercially produced Black Raspberries are generally harvested in July, during what’s deemed as the peak of berry production. That means if you’re looking for them in your local grocery store, you’ll want to wait until sometime around that timeframe to find them.
22. Black Sapote
Closely related to the persimmon, the Black Sapote comes from the coastal regions of Mexico. This unique fruit features a highly unusual pudding style texture and a moderate level of sweetness. Many people describe the flavor as similar to pumpkin or nut butter.
Those looking for a healthier addition to brownies and baked goods will love adding mashed Black Sapote to their recipes. It also makes an excellent smoothie ingredient.
Blackberries are definitely a popular favorite for numerous reasons. Not only do they provide a moderate level of sweetness, but they’re also widely available at grocery stores across the United States.
Produced by a bushy plant with large thorns, blackberries make a good addition to pies, jams, smoothies, and so much more. They are also known as one of the healthiest fruits and contain a high number of antioxidants.
24. Black Currant
If you’re looking for a fresh fruit that is full of antioxidants and Vitamin C, then you’ll love the Black Currant. Native to Europe and Northern Asia, the plump berries feature a tart taste. They’re often used in cold medicines and other similar homeopathic remedies.
The most interesting part about the Black Currant is that it was once considered the forbidden fruit in the United States, as it was believed to carry a fungus that destroys white pine, a key lumber export.
25. Blood Lime
While it has a somewhat gruesome name, the Blood Lime is a tasty citrus fruit that’s really a cross between multiple types of traditional limes and mandarin orange. The result is a medium-size fruit with a burgundy interior.
Blood Limes are essentially used in any application that a normal lime would be. For example, you can make a wonderful cocktail with it or add it to your favorite pie recipe. The juice is also great for marinades and sauces.
26. Blood Orange
A Blood Orange is a unique citrus fruit with a very bright red interior color and the exterior of a basic orange. The flesh of the fruit is quite sweet, which is why most people eat them fresh and raw, such as an addition to a salad or as a snack.
You can also juice Blood Oranges and use the ruby liquid in marinades, smoothies, cocktails, and much more. As a bonus, these oranges include 75% of the daily recommended dose of Vitamin C.
One of the most popular fruits is the Blueberry. While it is an incredibly common ingredient in many different recipes, the more interesting aspect is its health benefits. Blueberries have tons of antioxidants and are often used for treating urinary tract infections, vision problems, improving circulation, and as a laxative.
These plump little berries are often used in baked goods like pies and breads. They can also be used for salad dressings or dried like cranberries.
28. Bottle Gourd
Also known as a Calabash, the Bottle Gourd is a widely known member of the squash family. When ripe on the vine, it turns a bright yellow and has meaty flesh inside the skin.
Bottle Gourd can be used in two ways. It is either dried and used for decorative purposes or added to meals as a nutritious ingredient in soups, purees, and more.
Similar to blackberry, the Boysenberry is a large berry that grows on a vine. They’re primarily found in New Zealand and the Pacific Coast region of the United States.
Most people describe the flavor as a mix between a blackberry and a raspberry. These berries are often made into syrup ideal for pouring on pancakes or adding to smoothies, but can also be used in baked goods like pies.
Bramble Fruits are actually not a single type of fruit, but rather a grouping of many popular different types of berries. Raspberries, Blackberries, Boysenberries, and Black Raspberries are all considered from the Bramble Fruit family.
General use of Bramble Fruit can vary from jams and jellies to other recipes, like pies and tarts. Bramble Fruit is also sometimes mashed and muddled to create cocktails, ice cream toppings, and other sweet treats.
31. Brazil Nut
While the name is a little deceptive, the Brazil Nut is actually a seed and not really a nut (most nuts are seeds, but not all seeds are nuts). They hail from Brazil and are one of the richest sources of protein, essential minerals, and healthy fats. They can be eaten raw or roasted, whole or chopped up into salads or other recipes.
While certainly tasty, Brazil Nuts can be poisonous if you eat too many. Why? They contain selenium, a mineral that is healthy in small doses but can cause severe discomfort and irritability if you consume too much.
32. Brazilian Guava
The Brazilian Guava comes from the country it is named after, but can also be found in places like Peru and Mexico. It is a dense fruit with an almost pear-like exterior and thick yellow skin. The interior flesh is said to taste like strawberries and is very sweet, which is why it is used around the globe.
In Brazil, the fruit is mashed into a paste and dried to create a gummy-like dessert often served with fresh cheese. It can also be made into pies or as part of a toasted sandwich, which is a local favorite.
Common in Sri Lanka and Puerto Rico, the Breadfruit is what some people characterize as one of the uglier fruits on the planet. A rough and wrinkled green exterior skin and hard white interior flesh make it less appetizing than other options, but a unique flavor reminiscent of a slice of bread or a baked potato makes it a popular choice in some cultures.
Breadfruit is generally reserved for savory dishes and can be sauteed, mashed, or as part of your favorite coconut curry recipe.
34. Brush Cherry
Produced by an evergreen shrub, Brush Cherries are native to Australia and New Zealand. The small, bright red berries are mildly sweet and mostly tart. Eat them fresh and uncooked, just as though you would a red or black cherry.
They may also be made into syrups and jams for use at the breakfast table. Brush Cherries are also commonly made into what’s called Lilly Pilly Pie, a popular dessert in South Africa.