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Green fruits are a vibrant and nutritious category of produce that offers a wide range of flavors, textures, and health benefits. In this comprehensive guide, we will explore 49 green fruit names, each accompanied by a vivid picture and a brief bio. This collection showcases the diversity of green fruits, from the familiar apples and grapes to the more exotic durians and feijoas. Each entry will provide insights into the fruit’s origin, taste profile, and nutritional content, making it a valuable resource for anyone looking to expand their knowledge and palate in the world of fruits. Whether you are a fruit enthusiast, a health-conscious individual, or simply someone looking to add more variety to your diet, this guide offers a fascinating journey through the world of green fruit.
49 Green Fruit Names & Bio
Here’s a short informational piece about 49 green fruit names along with a brief biological background for each:
1-Green Apple
| Attribute | Detail |
| Scientific Name | Malus domestica |
| Common Names | Green Apple, Granny Smith (a popular variety) |
| Origin | Thought to have originated in Australia |
| Color | Bright green skin |
| Taste | Tart and slightly sweet |
| Texture | Crisp and juicy |
| Common Uses | Eaten raw, in salads, baking, sauces, and juices |
| Nutritional Content | High in fiber and vitamin C, low in calories |
| Health Benefits | May aid in digestion, improve weight loss, and lower cholesterol |
| Harvest Season | Late summer to early fall |
| Storage | Cool, dry place; can be refrigerated |
| Interesting Fact | Granny Smith apples are named after Maria Ann Smith, who first cultivated them in 1868 |
2-Kiwi
| Attribute | Description |
| Scientific Name | Actinidia deliciosa |
| Origin | Native to central and eastern China |
| Family | Actinidiaceae |
| Other Names | Chinese gooseberry |
| Varieties | Hayward, Blake, Elmwood, Monty, and Chieftain, among others |
| Color | Typically bright green flesh with a brown fuzzy exterior |
| Taste | Sweet and tangy |
| Texture | Soft with edible black seeds |
| Nutritional Content | High in Vitamin C, Vitamin K, Vitamin E, Fiber, and Potassium |
| Health Benefits | Aids digestion, boosts immune system, helps manage blood pressure |
| Culinary Uses | Eaten raw, in fruit salads, smoothies, baking, and as a garnish |
| Cultivation Climate | Temperate climates with adequate rainfall |
| Harvesting Period | Late autumn |
| Storage | Can be stored at room temperature or refrigerated |
3-Lime
| Attribute | Description |
| Scientific Name | Citrus aurantiifolia (Key Lime), Citrus latifolia (Persian Lime) |
| Family | Rutaceae (citrus family) |
| Origin | Southeast Asia |
| Type | Citrus Fruit |
| Color | Bright Green when unripe, turns yellow when ripe |
| Taste | Tart, acidic, and slightly sweet |
| Common Varieties | Key Lime, Persian Lime, Kaffir Lime |
| Nutrition | Rich in Vitamin C, antioxidants, and other nutrients; low in calories |
| Uses | Culinary (cooking, baking, beverages), medicinal, cleaning, aromatherapy |
| Season | Available year-round, peak season varies by region |
| Storage | Best kept at room temperature; can be refrigerated for longer shelf-life |
| Notable Benefits | Boosts immunity, aids in digestion, improves skin quality, enhances iron absorption |
| Cultivation | Grows in tropical and subtropical climates; require well-drained soil, full sun, and moderate watering |
4-Green Grapes
| Attribute | Description |
| Common Name | Green Grapes |
| Scientific Name | Vitis vinifera (for European variety) |
| Type | Fruit |
| Color | Green, can range from light green to yellow-green |
| Taste | Sweet with a slightly tart undertone |
| Texture | Firm, juicy |
| Size | Typically small, about 1-3 cm in diameter |
| Shape | Round to oval |
| Seed/Seedless Varieties | Both seed and seedless varieties are available |
| Nutritional Value | High in antioxidants, vitamins C and K, and dietary fiber |
| Caloric Content | About 69 calories per 100 grams |
| Uses | Fresh consumption, winemaking, juice, raisins, desserts, jams |
| Cultivation Regions | Widely cultivated globally, especially in temperate regions |
| Harvest Season | Late summer to early fall |
| Shelf Life | 1-2 weeks in the refrigerator |
| Health Benefits | Supports heart health, aids in digestion, potentially lower risk of chronic diseases |
5-Avocado
| Aspect | Details |
| Scientific Name | Persea americana |
| Family | Lauraceae |
| Origin | Central Mexico |
| Type | Berry |
| Color | Typically green, sometimes turning blackish when ripe |
| Flavor Profile | Mild, creamy texture with a subtle nutty and slightly sweet taste |
| Nutritional Value | High in healthy fats, fiber, vitamins E, C, B6, and potassium |
| Health Benefits | Supports heart health, digestion, and skin health; may reduce inflammation |
| Culinary Uses | Widely used in salads, sandwiches, dips (like guacamole), smoothies, and as a spread |
| Cultivation | Grows in tropical and Mediterranean climates; requires well-drained soil |
| Harvesting Season | Year-round, but peak season varies depending on the region |
| Popular Varieties | Hass, Fuerte, Reed, Zutano, Bacon |
6-Green Pear
| Characteristic | Description |
| Scientific Name | Pyrus communis |
| Common Name | Green Pear |
| Color | Green, sometimes with a yellow or blushed tint |
| Shape | Rounded at the bottom, tapering towards the stem |
| Taste | Sweet, with varying levels of tartness depending on ripeness |
| Texture | Crisp and grainy when unripe, soft and juicy when ripe |
| Size | Varies, but generally between 2-4 inches in height |
| Origin | Thought to have originated in Eastern Europe and Asia Minor |
| Cultivation | Widely cultivated worldwide in temperate climates |
| Harvest Season | Late summer to early fall, depending on the region |
| Nutritional Value | High in dietary fiber, vitamin C, and some antioxidants |
| Uses | Eaten fresh, in salads, baking, canning, and as juice |
| Storage | Store at room temperature until ripe, then refrigerate |
| Ripening Indicator | Softening near the stem end; a subtle change in color |
7-Honeydew Melon
| Attribute | Details |
| Scientific Name | Cucumis melo var. inodorus |
| Common Names | Honeydew, White Antibes (in France) |
| Origin | Believed to be native to West Africa |
| Type | Fruit |
| Family | Cucurbitaceae |
| Genus | Cucumis |
| Color | Typically pale green flesh with green to yellow skin |
| Taste | Sweet and slightly tangy |
| Texture | Juicy and smooth flesh |
| Size and Shape | Round to slightly oval, typically 15-22 cm in diameter |
| Weight | Usually 1.8–3.6 kg (4–8 lb) |
| Season | Peak season in late summer |
| Nutritional Content | Rich in vitamin C, potassium, and dietary fiber |
| Uses | Eaten fresh, in salads, smoothies, desserts |
| Storage | Can be stored at room temperature until ripe; refrigerate after cutting |
| Ripeness Indicators | Slight softness at the stem end; a sweet fragrance |
8-Gooseberry
| Attribute | Description |
| Scientific Name | Ribes uva-crispa (European Gooseberry) |
| Family | Grossulariaceae |
| Origin | Native to Europe, northwestern Africa, and southwestern Asia |
| Fruit Type | Berry |
| Color | Typically green, but can also be red, purple, yellow, or white |
| Taste | Tart and slightly sweet; varies with ripeness and variety |
| Texture | Smooth, thin skin with a juicy and seedy interior |
| Size | About 1-3 cm in diameter |
| Harvest Season | Late spring to early summer |
| Uses | Eaten raw, in jams, pies, desserts, and as a flavoring agent |
| Nutritional Value | High in Vitamin C, dietary fiber, and antioxidants. Contains small amounts of Vitamin A, B vitamins, and minerals like potassium and manganese. |
| Cultivation | Grows on a thorny bush; prefers cool, damp climates |
| Notable Varieties | Invicta, Hinnonmaki Red, Greenfinch, Leveller |
9-Green Plum
| Attribute | Description |
| Name | Green Plum |
| Scientific Name | Prunus domestica (assuming it’s the unripe version of the common European plum) |
| Other Names | Unripe Plum, Green Gage (a specific variety) |
| Origin | Thought to originate from regions in Eastern Europe and the Caucasus |
| Color | Green, ranging from light to dark shades |
| Taste | Tart and slightly sweet when unripe; becomes sweeter as it ripens |
| Texture | Firm and juicy when unripe; softens as it matures |
| Size and Shape | Small to medium size; round to oval shape |
| Nutritional Content | Rich in vitamins C and K, dietary fiber, and various antioxidants |
| Uses | Consumed fresh, in jams, desserts, or pickled; also used in culinary dishes |
| Ripening Indicators | Transforms from green to yellow or purple as it ripens; softens and becomes sweeter |
| Harvest Season | Late spring to early summer, |
10-Green Banana
| Attribute | Description |
| Scientific Name | Musa acuminata, Musa balbisiana, or hybrids Musa acuminata × balbisiana |
| Common Names | Green Banana, Unripe Banana |
| Color | Green (due to chlorophyll presence, indicating unripeness) |
| Taste | Starchier and less sweet compared to ripe bananas; slightly astringent |
| Texture | Firmer and more rigid than ripe bananas |
| Nutritional Value | High in starch, resistant starch, and fiber; lower in sugar than ripe bananas; source of vitamins and minerals like Vitamin C, Vitamin B6, and Potassium |
| Culinary Uses | Often cooked or processed; used in cooking as vegetable e.g., in stews, curries, fried or baked dishes |
| Origin | Southeast Asia, Papua New Guinea |
| Growing Conditions | Tropical climates require well-drained, fertile soil, and regular moisture |
| Harvesting Time | Harvested before ripening when still green |
| Storage | Stored at room temperature; cooler temperatures can inhibit ripening |
| Health Benefits | Aids in digestion due to high fiber content; low glycemic index beneficial for blood sugar control |
11-Green Fig
| Attribute | Description |
| Scientific Name | Ficus carica |
| Family | Moraceae |
| Origin | Native to the Middle East and western Asia |
| Color | Green outside, varying from pale green to dark green |
| Shape | Pear-shaped with a slightly curved stem |
| Size | Typically about 3–5 cm in diameter |
| Taste | Sweet with a slightly chewy texture and crunchy seeds |
| Texture | Smooth skin with a soft, juicy interior |
| Ripening Cues | Softens and the color may slightly darken |
| Harvest Season | Late summer to early autumn |
| Nutritional Value | High in fiber, vitamins A, B6, and K, calcium, potassium, and magnesium |
| Caloric Content | Approximately 74 calories per 100 grams |
| Uses | Consumed fresh, in desserts, jams, and salads; also dried |
| Storage | Best consumed fresh; can be refrigerated for a few days |
| Cultural Significance | Symbol of peace and prosperity in various cultures |
12-Green Papaya
| Attribute | Description |
| Scientific Name | Carica papaya |
| Family | Caricaceae |
| Origin | Native to Mexico and Central America |
| Color | Bright green on the outside when unripe |
| Taste | Less sweet than ripe papayas, slightly bitter and peppery |
| Texture | Firm and crunchy when unripe |
| Size and Shape | Similar to ripe papayas, usually oval or pear-shaped |
| Uses | Commonly used in salads, stews, and as a vegetable in cooking |
| Nutritional Value | Rich in enzymes like papain, high in fiber, contains vitamins A, C, and E |
| Health Benefits | Aids digestion, anti-inflammatory properties, good for skin health |
| Culinary Notes | Often shredded for use in dishes like green papaya salad |
| Cultural Significance | Popular in Southeast Asian cuisine, especially in Thai and Vietnamese dishes |
| Ripening Process | Turns yellow and becomes softer and sweeter as it ripens |
| Storage | Best stored at room temperature until it begins to ripen |
13-Starfruit
| Attribute | Description |
| Scientific Name | Averrhoa carambola |
| Origin | Native to Southeast Asia |
| Family | Oxalidaceae |
| Type | Tropical and subtropical fruit tree |
| Fruit Appearance | Star-shaped when sliced, with waxy, yellow-to-green skin |
| Taste | Ranges from sour to sweet, slightly tart |
| Uses | Eaten fresh, in salads, juices, and garnishes |
| Nutritional Value | Low in calories, rich in vitamin C, antioxidants, and fiber |
| Cultivation | Grows in tropical and subtropical climates, require well-drained soil and regular rainfall or irrigation |
| Harvest Season | In tropical regions, it can bear fruit several times a year |
| Storage | Best consumed fresh; can be refrigerated for a short period |
| Special Notes | Contains oxalic acid; should be consumed in moderation by people with kidney problems |
14-Green Mango
| Characteristic | Details |
| Scientific Name | Mangifera indica |
| Common Names | Green Mango, Raw Mango |
| Type | Fruit |
| Color | Green, varying to yellow or greenish-yellow when ripe |
| Taste | Tart and tangy with varying degrees of sweetness |
| Texture | Firm and fibrous |
| Average Size | Varies, typically around 3-5 inches in length |
| Average Weight | Varies, often 150-300 grams |
| Origin | South Asia, specifically eastern India, Myanmar, and Bangladesh |
| Growing Regions | Widely cultivated in tropical and subtropical regions worldwide |
| Harvest Season | Depends on the region; typically March to July in India |
| Nutritional Value | Rich in Vitamin C, Vitamin A, and fiber. Low in calories. |
| Uses | Used in cooking (salads, pickles, chutneys), and as a fruit snack |
| Health Benefits | Aids in digestion, boosts immunity, good for skin and eye health |
| Cultural Significance | Prominent in many Asian cuisines, especially Indian and Southeast Asian |
15-Guava
| Attribute | Details |
| Scientific Name | Psidium guajava |
| Common Names | Guava, Common guava |
| Origin | Native to Mexico, Central America, and northern South America |
| Family | Myrtaceae |
| Type | Tropical fruit |
| Growth Habit | Small tree or shrub |
| Height | Typically 3 to 10 meters (10 to 33 feet) |
| Leaves | Simple, ovate, opposite, with a smooth or finely toothed margin |
| Flower Characteristics | White, with five petals and numerous stamens |
| Fruit Type | Berry |
| Fruit Characteristics | Round to pear-shaped, typically 4 to 12 cm in diameter; green skin that turns yellow when ripe; flesh can be white, pink, or red; contains numerous small, hard seeds |
| Flavor Profile | Sweet and slightly tangy, with a strong, fragrant aroma |
| Nutritional Value | High in Vitamin C, dietary fiber, and antioxidants; also contains Vitamin A, potassium, and folic acid |
| Culinary Uses | Eaten fresh, in juices, jams, and desserts; also used in savory dishes |
| Cultivation Climate | Prefers tropical or subtropical climates; frost-sensitive |
| Propagation | Typically by seed, but also through grafting and cuttings for specific varieties |
| Harvesting Period | Varies by region, often several crops per year |
| Pests and Diseases | Susceptible to fruit flies, guava rust, and root rot |
| Cultural Significance | Often used in traditional medicines; symbolizes fertility in some cultures |
16-Granny Smith Apple
| Attribute | Details |
| Name | Granny Smith Apple |
| Origin | Australia, 1868 |
| Color | Bright Green |
| Taste | Tart, Crisp |
| Texture | Crunchy, Juicy |
| Use | Eating fresh, baking, salads, sauces |
| Harvest Season | Late October through November (Northern Hemisphere) |
| Unique Features | High in antioxidants; retains firmness when cooked |
| Nutritional Value | Low in calories, high in dietary fiber and vitamin C |
| Storage Life | Long shelf life; stays fresh longer than many varieties |
| Popularity | Widely popular for its tart flavor and versatility |
| Cultural Significance | Often associated with health and wellness |
17-Green Olive
| Attribute | Description |
| Scientific Name | Olea europaea |
| Common Names | Green Olive |
| Type | Fruit |
| Color | Green (when unripe) |
| Taste | Bitter when raw, briny, and salty when cured |
| Texture | Firm, slightly meaty |
| Size | Varies, typically 1-3 cm in length |
| Origin | Mediterranean region |
| Harvest Season | Late summer to early fall |
| Cultivation | Widely cultivated in Mediterranean countries, the Americas, and South Africa |
| Uses | Eaten cured or pickled, used in cooking, olive oil production |
| Nutritional Value | Rich in monounsaturated fats, contains vitamins E and K, antioxidants |
| Health Benefits | May improve heart health, contains anti-inflammatory properties |
| Culinary Uses | Common in Mediterranean cuisine, used in salads, pizzas, tapenades, and as a garnish |
| Storage | Typically stored in brine or olive oil |
18-Green Cherry
| Attribute | Details |
| Botanical Name | Prunus avium (assuming referring to the unripe cherry) |
| Common Names | Green Cherry, Unripe Cherry |
| Origin | Thought to have originated in Eastern Europe and Western Asia |
| Fruit Type | Drupaceous berry |
| Tree Family | Rosaceae |
| Color | Green when unripe, typically red or black when ripe |
| Taste | Tart and slightly sour when green |
| Culinary Uses | They are often used in pickling, jams, and baking. They can be a unique addition to salads and savory dishes. |
| Ripening | Green cherries are unripe cherries. They ripen to red or dark purple. |
| Nutritional Profile | Green cherries are a good source of Vitamin C, antioxidants, and dietary fiber. They have lower sugar content compared to ripe cherries. |
| Harvesting Period | Late spring to early summer, depending on the region |
| Cultural Significance | Cherries have been a part of various cultures’ cuisines and folk medicines. Green cherries are less common but used for their unique flavor and texture. |
19-Green Melon
| Attribute | Details |
| Scientific Name | Varies, commonly Cucumis melo (Cantaloupe and Honeydew varieties) |
| Family | Cucurbitaceae |
| Genus | Cucumis |
| Species | C. Melo |
| Common Names | Honeydew, Cantaloupe, Galia, and others depending on the variety |
| Native Region | Originally from Africa and Southwest Asia |
| Fruit Type | Berry (Pepo) |
| Color | Typically bright green flesh, with a range of green to yellow-green skin |
| Taste | Sweet and mild |
| Texture | Juicy and soft flesh |
| Size | Varies, typically 15-20 cm in diameter |
| Average Weight | 1.8 to 3.6 kg (4 to 8 lbs) depending on the variety |
| Nutritional Content | High in Vitamin C, Vitamin A, potassium, and dietary fiber |
| Uses | Consumed fresh, in salads, as a dessert, or in beverages |
| Cultivation Climate | Warm, temperate to subtropical |
| Harvesting Season | Late summer to early fall |
| Cultivation Challenges | Susceptible to pests and diseases like powdery mildew and aphids |
| Propagation | Mainly through seeds |
| Lifespan | Annual (grows, fruits, and dies within one growing season) |
20-Ugli Fruit
| Attribute | Details |
| Name | Ugli Fruit |
| Scientific Name | Citrus reticulata × Citrus paradisi |
| Origin | Jamaica |
| Type | Hybrid between a grapefruit (pomelo) and a tangerine |
| Appearance | Rough, wrinkled, greenish-yellow skin, often with blemishes |
| Taste | Sweet, tangy, less bitter than a grapefruit |
| Uses | Eaten fresh, in salads, juices, and desserts |
| Nutritional Value | Rich in vitamin C, fiber, and antioxidants |
| Season | Available from December to April |
| Storage | Can be stored at room temperature or refrigerated |
| Unique Feature | Named ‘ugli’ due to its unsightly appearance but praised for its sweet and tangy flavor |
21-Feijoa
| Attribute | Detail |
| Scientific Name | Acca sellowiana |
| Common Names | Feijoa, Pineapple Guava, Guavasteen |
| Origin | Native to South America, particularly Brazil, Colombia, Uruguay, and Argentina |
| Fruit Type | Berry |
| Taste | Sweet, aromatic, and somewhat similar to pineapple, apple, and mint |
| Skin | Thin, green, and edible, but often discarded |
| Flesh | Cream-colored with a grainy texture |
| Seed | Small, edible seeds within the flesh |
| Size | About the size of an egg |
| Nutritional Value | Rich in Vitamin C, dietary fiber, and antioxidants |
| Uses | Eaten raw, in salads, jams, |
22-Chayote
| Aspect | Details |
| Scientific Name | Sechium edule |
| Common Names | Chayote, Vegetable Pear, Christophine, Chocho, Mirliton, Choko |
| Origin | Native to Mesoamerica, specifically Mexico and Guatemala. |
| Plant Type | Perennial climbing vine. |
| Fruit Type | A type of squash. |
| Flavor Profile | Mild, slightly sweet with a crisp texture. Resembles a cross between a cucumber and a zucchini. |
| Color | Typically green, but can also be found in white and yellow variants. |
| Nutritional Value | Low in calories, high in fiber, vitamin C, and amino acids. Also contains minerals like zinc, magnesium, and potassium. |
| Culinary Uses | Eaten both raw and cooked. Used in salads, soups, stews, and as a meat substitute in vegetarian dishes. |
| Growing Season | Warm-season crop, frost-sensitive. |
| Propagation | Typically propagated by planting the whole fruit or seeds. |
| Health Benefits | Supports heart health, and digestive health, and can aid in weight management. |
| Cultural Significance | Widely used in Latin American, Caribbean, and Filipino cuisines. |
23-Green Currant
| Attribute | Details |
| Scientific Name | Ribes uva-crispa (often classified under this common name for gooseberries, though specific species may vary) |
| Common Names | Green Currant, Gooseberry (in certain regions) |
| Origin | Native to Europe and parts of western Asia and northwestern Africa |
| Family | Grossulariaceae |
| Genus | Ribes |
| Species | Varies; closely related to gooseberries |
| Growth Habit | Small shrub |
| Leaf Description | Broad, lobed leaves, typically green in color |
| Fruit Type | Berry |
| Fruit Description | Small, round, green berries, often with translucent skin; can be slightly hairy |
| Taste Profile | Tart and slightly sweet |
| Uses | Commonly used in jams, jellies, desserts, and as a fresh fruit |
| Harvest Season | Late spring to early summer |
| Nutritional Value | Rich in Vitamin C, dietary fiber, and antioxidants |
| Cultivation | Prefers well-drained, fertile soil; requires regular pruning |
| Pest and Disease | Susceptible to mildew, aphids, and fruit flies |
| Culinary Notes | Often cooked with sugar to balance tartness; used in pies, tarts, and preserves |
| Other Notes | The plant is also grown ornamentally for its attractive flowers and fruit |
24-Green Pineapple
| Attribute | Details |
| Scientific Name | Ananas comosus |
| Origin | Believed to be native to South America |
| Color | Green when unripe, turns yellow when ripe |
| Taste | Tart and slightly sweet when green; sweeter when ripe |
| Texture | Fibrous and juicy |
| Size | Typically 8–12 inches long, 4–6 inches diameter |
| Weight | Usually 2–5 pounds (0.9–2.3 kg) |
| Edibility | Edible, though less sweet when green |
| Uses | Eaten fresh, used in cooking, smoothies, and cocktails |
| Nutritional Value | Rich in Vitamin C, manganese, dietary fiber, and bromelain (an enzyme) |
| Season | Available year-round, peak season from March to July |
| Storage | Can be stored at room temperature; refrigerate once cut |
| Cultivation | Grows in a tropical climate on a plant close to the ground |
| Interesting Fact | Pineapples are made of many individual berries that fuse around a central core |
25-Breadfruit
| Attribute | Detail |
| Common Name | Breadfruit |
| Scientific Name | Artocarpus altilis |
| Family | Moraceae (same as figs, mulberries) |
| Origin | Native to the South Pacific and the Malay Archipelago |
| Type | Perennial tropical fruit tree |
| Height | Can grow up to 26 meters (85 feet) tall |
| Leaf | Large, deeply cut, and glossy |
| Fruit Appearance | Large, round, green, and has a patterned surface |
| Fruit Diameter | Typically 15–30 cm (6–12 in) |
| Edible Parts | Fruit (both the flesh and the core are edible) |
| Taste | Mild taste; texture similar to bread when cooked, hence the name |
| Nutritional Value | Rich in carbohydrates; contains moderate amounts of protein, vitamins, and minerals |
| Uses | Consumed after cooking; used in various dishes like curries, chips, and desserts |
| Propagation | Primarily propagated by root cuttings; also by seedlings |
| Climate | Thrives in tropical regions with high humidity and rainfall |
| Cultural Significance | An important food source in Oceania; has cultural and historical significance in the Pacific Islands |
| Conservation Status | Not currently at risk; widely cultivated in tropical regions |
26-Horned Melon
| Attribute | Description |
| Scientific Name | Cucumis metuliferus |
| Common Names | Kiwano, African Horned Cucumber, Jelly Melon, Hedged Gourd |
| Origin | Native to Sub-Saharan Africa |
| Family | Cucurbitaceae |
| Type | Fruit |
| Appearance | Bright orange skin with distinctive horn-like spines |
| Flesh | Lime green, jelly-like texture with edible seeds |
| Taste | A mix of banana, cucumber, and zucchini |
| Nutrition | Rich in vitamin C, potassium, and antioxidants |
| Uses | Eaten raw, in salads, or as a garnish; also used in smoothies and desserts |
| Cultivation | Grows on a vine; prefers warm, temperate climates |
| Harvest Season | Late summer to early fall |
| Storage | Can be stored at room temperature; refrigerate after cutting |
| Interesting Fact | Considered a traditional food in African cuisine; the fruit is also used for its ornamental value |
27-Green Orange (unripe)
| Attribute | Description |
| Scientific Name | Citrus sinensis |
| Common Names | Green Orange, Unripe Orange |
| Origin | Thought to originate from Southeast Asia |
| Color | Bright green, indicating immaturity |
| Taste | More acidic and less sweet than ripe oranges |
| Texture | Firmer and less juicy compared to ripe oranges |
| Size | Similar to ripe oranges, varies depending on the variety |
| Uses | Often used for zest, marmalade, or as a sour flavoring agent |
| Nutritional Value | Rich in Vitamin C, fiber, and various antioxidants (when ripe) |
| Culinary Uses | Common in some cultural dishes; used unripe in pickles and chutneys |
| Harvest Season | Harvested before reaching full ripeness |
| Ripening Process | Changes color to orange as it ripens, increasing sweetness |
28-Carambola
| Characteristic | Detail |
| Scientific Name | Averrhoa carambola |
| Common Names | Carambola, Starfruit |
| Origin | Southeast Asia, mainly in Indonesia, India, and Sri Lanka |
| Family | Oxalidaceae |
| Type | Tropical fruit |
| Flavor Profile | Sweet and slightly tart, with a crisp texture |
| Shape | Oblong, ridge edges forming a star shape when cross-sectioned |
| Color | Bright yellow when ripe, with light green to yellow skin when unripe |
| Size | Typically 5-15 cm in length |
| Nutritional Value | Low in calories, rich in vitamin C, antioxidants, and dietary fiber |
| Uses | Eaten fresh, in salads, juices, smoothies, and as a garnish |
| Cultivation | Grows in tropical and subtropical climates, with a preference for humid, frost-free conditions |
| Harvesting Season | Peak season varies, but generally late summer and early fall in the tropics |
| Storage | Best stored at room temperature until ripe, then refrigerated |
| Interesting Fact | The entire fruit is edible, including the waxy skin, but seeds are usually discarded |
29-Durian
| Attribute | Description |
| Scientific Name | Durio |
| Family | Malvaceae |
| Genus | Durio |
| Native Region | Southeast Asia |
| Known As | The “King of Fruits” |
| Taste | Complex, with a sweet and creamy texture, and a strong aroma |
| Texture | Soft, custard-like, with large seeds |
| Color | The outer skin is green to brown; the flesh is yellow to red |
| Nutritional Value | High in sugar, vitamin C, potassium, and dietary fiber |
| Uses | Consumed fresh, used in traditional dishes and desserts |
| Notable Feature | The strong, distinctive odor that is either loved or disliked |
| Cultivation | Requires tropical climate; primarily grown in Thailand, Malaysia, Indonesia |
| Harvest Season | Typically from June to August, varies by region |
| Cultural Significance | A symbol of wealth and luxury in some Asian cultures |
| Other Facts | The fruit is large and can weigh several kilograms |
30-Green Tangerine (unripe)
| Attribute | Detail |
| Name | Green Tangerine (Unripe) |
| Scientific Name | Citrus reticulata |
| Type | Citrus Fruit |
| Color | Green (due to lack of ripeness) |
| Taste | More acidic and less sweet than ripe tangerines |
| Texture | Firm and slightly juicy |
| Uses | Culinary (especially in pickles, preserves, and as a flavoring agent) |
| Nutritional Content | High in Vitamin C, contains dietary fiber, and has various antioxidants |
| Origin | Likely originated in Southeast Asia |
| Seasonality | Typically harvested before full ripeness in late autumn or early winter |
| Cultural Significance | Often used in traditional medicines and as a symbol in various cultural practices |
| Storage | Best stored at cool room temperature or in the refrigerator |
| Ripening Process | It turns orange and sweetens as it ripens |
31-Pomelo
| Characteristic | Detail |
| Scientific Name | Citrus maxima |
| Common Names | Pomelo, Pummelo, Shaddock, Chinese grapefruit |
| Family | Rutaceae |
| Origin | Southeast Asia |
| Physical Description | Large citrus fruit, similar in appearance to a large grapefruit; can weigh 1-2 kg. The skin is thick, green, or yellow when ripe. The flesh is sweet and less bitter than grapefruit, ranging in color from white to pink or red. |
| Taste and Texture | The taste is sweeter and milder than a grapefruit. The texture is firm and juicy. |
| Nutritional Value | High in Vitamin C, and dietary fiber, and contains various vitamins and minerals. Low in calories. |
| Cultivation | Grown in warm, tropical climates. Requires ample sunlight and well-drained soil. |
| Harvest Season | Typically harvested in late fall and winter. |
| Uses | Eat fresh, in salads, desserts, and in some Asian cuisines. The rind is often used in preserves and to impart flavor in cooking. |
| Symbolism and Cultural Significance | In many cultures, particularly in Asia, the pomelo is associated with prosperity and good fortune. It is often used in festivals and traditional ceremonies. |
32-Green Persimmon
| Attribute | Description |
| Scientific Name | Diospyros virginiana (American Persimmon) / Diospyros kaki (Asian Persimmon) |
| Common Names | Green Persimmon, American Persimmon, Asian Persimmon |
| Type | Fruit |
| Origin | Native to Eastern United States (American Persimmon) / Native to East Asia (Asian Persimmon) |
| Color | Green when unripe, turn to orange or reddish-brown when ripe |
| Taste | Astringent and bitter when unripe; sweet and rich when fully ripe |
| Texture | Firm and crisp when unripe; soft and jelly-like when ripe |
| Edible Parts | Flesh (the skin and seeds are usually not consumed) |
| Nutritional Value | High in fiber, vitamins (A, and C), and minerals (manganese, potassium) |
| Uses | Eaten fresh, dried, or used in cooking and baking (e.g., persimmon pudding, jams, desserts) |
| Cultivation | Grows in well-drained soil, require full sun to partial shade, and frost-sensitive |
| Harvest Season | Late fall, typically after the first frost (for American Persimmon) |
33-Snake Fruit
| Characteristic | Details |
| Scientific Name | Salacca malacca |
| Common Names | Snake Fruit, Salak |
| Origin | Native to Indonesia and other parts of Southeast Asia |
| Family | Arecaceae (Palm family) |
| Growth Habit | Grows in clusters at the base of palm trees |
| Fruit Type | Berry |
| Edible Parts | The flesh inside the fruit |
| Skin | Reddish-brown, scaly, resembling snake skin |
| Flavor | Sweet and tangy, with a slight astringency |
| Texture | Crisp and crunchy |
| Uses | Eaten fresh, used in salads, jams, and syrups |
| Nutrition | Rich in carbohydrates, dietary fiber, and vitamins (especially Vitamin C) |
| Cultivation | Grown primarily in Indonesia, Malaysia, and Thailand |
| Harvesting | Fruit matures and is harvested throughout the year, depending on the variety and location |
| Storage | Best consumed fresh; can be stored for a short period in a cool, dry place |
34-Green Coconut
| Attribute | Description |
| Botanical Name | Cocos nucifera |
| Common Name | Green Coconut |
| Type | Fruit |
| Native Region | Tropical regions worldwide, particularly in Southeast Asia and the Pacific Islands |
| Fruit Description | Young stage of coconut; green outer husk with soft, jelly-like flesh inside. |
| Taste | Sweet and refreshing, with a mild coconut flavor |
| Uses | Consumed for its water and soft flesh; used in beverages, desserts, and cooking |
| Nutritional Value | Rich in electrolytes, vitamins, and minerals; low in calories |
| Harvest Time | Year-round, with peak seasons varying by region |
| Culinary Uses | Coconut water is a popular drink; the soft flesh can be eaten raw or used in recipes |
| Cultural Significance | Associated with tropical lifestyles; a symbol of relaxation and vacation |
| Agricultural Aspects | Grown on coconut palms; requires a tropical climate and high humidity |
| Environmental Impact | Important for tropical ecosystems; coconut palms are often grown sustainably |
35-Tamarillo
| Attribute | Description |
| Scientific Name | Solanum betaceum |
| Common Names | Tamarillo, Tree Tomato |
| Origin | Native to the Andes of Peru, Ecuador, Colombia, Chile, and Bolivia |
| Plant Type | Small tree or shrub |
| Height | Typically 2-5 meters (6.5 – 16 feet) tall |
| Leaves | Large, heart-shaped, and evergreen |
| Flowers | Small, pink to white |
| Fruit Type | Egg-shaped berry |
| Fruit Color | Red or yellow when ripe |
| Fruit Taste | Sweet and tangy, with a slightly bitter aftertaste |
| Cultivation | Cultivated in various temperate and tropical regions worldwide |
| Uses | Eaten fresh, in salads, desserts, or cooked in various dishes |
| Nutritional Value | High in vitamins A and C, and a good source of dietary fiber |
| Season | Mainly available in the late summer and fall |
36-Cherimoya
| Attribute | Details |
| Scientific Name | Annona cherimola |
| Common Names | Cherimoya, Custard Apple, Sherbet Fruit |
| Origin | Native to the Andes Mountains in South America |
| Family | Annonaceae |
| Genus | Annona |
| Description | A green, cone-shaped fruit with leathery skin and creamy, white flesh. The flesh is sweet and has a texture often compared to custard. |
| Taste | A blend of banana, pineapple, papaya, peach, and strawberry flavors. |
| Size | Typically 10-20 cm in length |
| Uses | Eat fresh, used in desserts, smoothies, and ice creams. |
| Nutritional Value | High in Vitamin C, dietary fiber, and antioxidants. Low in calories. |
| Cultivation | Grown in tropical and subtropical regions; requires frost-free conditions. |
| Harvest Season | Varies by region; generally in late winter to early summer. |
| Propagation | Primarily through seeds, but also by grafting. |
| Special Notes | The seeds are toxic if crushed open and ingested. |
37-Green Dragon Fruit
| Attribute | Details |
| Scientific Name | Hylocereus undatus |
| Common Names | Green Dragon Fruit, Pitaya, Pitahaya, Strawberry Pear |
| Origin | Native to Central America and Mexico; now cultivated globally, especially in Southeast Asia. |
| Fruit Type | Tropical cactus fruit |
| Appearance | Vibrant green skin with pink or yellow accents and white or red flesh dotted with small black seeds. |
| Taste and Texture | Mildly sweet, similar to a blend of pear and kiwi, with a creamy texture. |
| Nutritional Value | Rich in antioxidants, Vitamin C, fiber, and several other vitamins and minerals. Low in calories. |
| Health Benefits | Supports the immune system, aids digestion, may help control blood sugar levels, and contributes to heart health. |
| Cultivation | Grows on a cactus plant; prefers warm, tropical climates and well-draining soil. |
| Harvesting Season | Typically bears fruit in the summer and autumn. |
| Uses | Consumed fresh, in smoothies, salads, desserts, and sometimes in savory dishes. Also used for its ornamental value. |
| Storage | Best eaten fresh but can be refrigerated for a short period. |
38-Green Pomegranate (unripe)
| Attribute | Details |
| Name | Green Pomegranate (unripe) |
| Scientific Name | Punica granatum |
| Type | Fruit |
| Origin | Originally from the region of modern-day Iran and Northern India |
| Color (Unripe) | Green |
| Taste (Unripe) | Sour, slightly astringent |
| Uses | Ornamental, sometimes used in cooking for its sour flavor |
| Harvest Season | Typically harvested in the Northern Hemisphere from September to February |
| Nutritional Value | Rich in antioxidants, Vitamin C, and fiber |
| Culinary Use | Used in salads, juices, garnishes, and as a souring agent in some cuisines |
| Cultural Significance | Symbol of prosperity and fertility in some cultures |
| Agricultural Notes | Prefers dry or semi-arid conditions; sensitive to frost |
39-Green Pepper (technically a fruit)
| Attribute | Description |
| Scientific Name | Capsicum annuum |
| Common Name | Green Pepper, Bell Pepper |
| Type | Fruit (commonly used as a vegetable in cooking) |
| Origin | Native to Mexico, Central America, and South America |
| Color | Green (turns red, yellow, or orange as it ripens) |
| Taste | Mild, slightly bitter when green; sweetens as it ripens |
| Texture | Crisp, juicy |
| Common Uses | Salads, stir-fries, stuffed, grilled, roasted |
| Nutritional Value | Rich in Vitamin C, Vitamin K, and dietary fiber |
| Culinary Role | Commonly used in savory dishes; eaten raw or cooked |
| Cultivation | Grown in warm climates; requires well-drained, fertile soil |
| Harvest Season | Late summer to fall (varies by region) |
| Storage | Refrigerated; best used within a week of purchase |
40-Green Kumquat
| Attribute | Description |
| Scientific Name | Fortunella japonica (or Citrus japonica) |
| Common Names | Kumquat, Marumi Kumquat |
| Origin | Native to South Asia and the Asia-Pacific region |
| Fruit Type | Citrus |
| Color | Green when unripe, transitioning to orange or yellow when ripe |
| Taste | Sweet outer skin with a tart, slightly bitter inside |
| Size | Small, typically 1-2 inches in length |
| Shape | Oval to round |
| Season | Late fall through winter |
| Uses | Eaten whole, used in marmalades, jams, and various culinary dishes |
| Nutritional Value | High in Vitamin C, fiber, and antioxidants; low in calories |
| Growing Conditions | Prefers warm climates, well-drained soil, and full sun exposure |
| Notable Features | It can be eaten whole, including the peel |
41-Buddha’s Hand
| Attribute | Description |
| Scientific Name | Citrus medica var. sarcodactylis |
| Common Names | Buddha’s Hand, Fingered Citron |
| Origin | Likely originated in Northeastern India or China |
| Family | Rutaceae (Citrus Family) |
| Type | Citrus Fruit |
| Appearance | Long, finger-like segments; yellow when ripe |
| Flavor | Mildly sweet, not very juicy, without pulp or seeds |
| Texture | Thick, leathery skin; mainly used for zest |
| Uses | Primarily used for its zest and fragrant peel; ornamental uses; sometimes used in cooking and traditional medicine |
| Ripening Season | Late fall to early winter |
| Nutritional Value | Rich in Vitamin C; contains small amounts of other vitamins and minerals |
| Storage | Cool, dry place; can last up to a few weeks |
| Cultural Significance | Symbol of happiness, longevity, and good fortune in Asian cultures; often used in religious ceremonies and as a decorative item |
42-Green Raspberry
| Attribute | Description |
| Scientific Name | Rubus idaeus (assuming it refers to the common red raspberry) |
| Family | Rosaceae |
| Origin | Thought to originate in Eastern Asia, now widely cultivated |
| Color (Unripe) | Green, turning to red or black when ripe |
| Taste (Unripe) | Generally sour, lacking the sweetness of ripe raspberries |
| Size | Approximately 1.5–2 cm in diameter |
| Texture | Initially firm, softens as it ripens |
| Edibility | Edible, but sour and less flavorful than when ripe |
| Nutritional Value | High in Vitamin C, fiber, and antioxidants (in ripe form) |
| Uses | Mainly used in ripe form for jams, desserts, and fresh consumption |
| Cultivation | Grown in temperate regions worldwide |
| Harvesting Period | Typically harvested when fully ripe; timing varies by region |
| Storage | Best consumed fresh; unripe berries may ripen off the plant |
43-Langsat
| Attribute | Description |
| Scientific Name | Lansium parasiticum |
| Common Names | Langsat, Duku, Longkong, Duku-langsat |
| Family | Meliaceae |
| Native Region | Southeast Asia |
| Habitat | Tropical climates, especially in moist, lowland areas |
| Tree Characteristics | Grows up to 30 meters in height, with a dense, spreading canopy |
| Leaves | Pinnate, with leaflets in pairs |
| Flowers | Small, white or pale-yellow, in clusters |
| Fruit | Oval, 2-5 cm in diameter, with yellow to light brown skin; contains sweet, translucent, juicy segments |
| Uses | Consumed fresh, used in desserts and preserves; also has traditional medicinal uses |
| Cultivation | Propagated by seeds, air layering, or grafting; prefers well-drained, fertile soil |
44-Jabuticaba
| Attribute | Description |
| Scientific Name | Plinia cauliflora (previously known as Myrciaria cauliflora) |
| Common Names | Jabuticaba, Brazilian Grape Tree, Jaboticaba |
| Family | Myrtaceae |
| Origin | Native to Brazil, primarily in the Minas Gerais, São Paulo, and Rio de Janeiro states |
| Habitat | Tropical and subtropical regions, thriving in humid climates |
| Growth Habit | Slow-growing evergreen tree |
| Height | Typically 3 to 15 meters (10 to 45 feet), but can grow taller in ideal conditions |
| Leaf Characteristics | Simple, opposite leaves; glossy and leathery in texture |
| Flower | Small, white, aromatic flowers that grow directly on the trunk and branches (a phenomenon known as cauliflory) |
| Fruit | Grape-like, with thick, purple-black, glossy skin and sweet, white, or rosy pink gelatinous flesh |
| Fruit Season | Several times a year, mainly in late summer and fall |
| Usage | Consumed fresh, in jellies and wines; believed to have medicinal properties |
| Cultural Significance | Often featured in Brazilian folklore and traditions |
| Propagation | Mainly by seed, but also through grafting and cuttings |
| Environmental Impact | No significant negative impact; supports local biodiversity |
| Conservation Status | Not currently at risk; widely cultivated in its native range and other tropical regions |
45-Jujube
| Attribute | Description |
| Scientific Name | Ziziphus jujuba |
| Common Names | Jujube, Red Date, Chinese Date, Korean Date, Indian Date |
| Family | Rhamnaceae |
| Origin | Originally native to South Asia, it has been cultivated in China for over 4,000 years |
| Plant Type | Deciduous tree |
| Size | Typically grows 5-12 meters tall |
| Leaf | Oval-shaped with a glossy green appearance |
| Fruit | Edible, small, and round with a sweet, apple-like flavor when ripe |
| Uses | Consumed fresh, dried, or used in various culinary dishes; traditional medicine |
| Cultivation | Grows in a wide range of environmental conditions; requires minimal care |
| Harvest Time | Late summer to early autumn |
| Nutritional Value | Rich in vitamins (C, B-complex), minerals (iron, phosphorus, calcium), and antioxidants |
46-Green Lemon (unripe)
| Attribute | Description |
| Scientific Name | Citrus limon |
| Common Name | Green Lemon |
| Color | Green, turning yellow when ripe |
| Taste | Sour and slightly bitter |
| Texture | Firm skin with a juicy interior |
| Nutritional Content | High in Vitamin C, contains Vitamin B6, Calcium, and Iron |
| Culinary Uses | Used in cooking for its sour flavor, in dressings, marinades, and beverages |
| Health Benefits | Boosts immunity, aids in digestion, has antioxidant properties |
| Cultivation | Grown in warm, subtropical climates, requires well-drained soil and ample sunlight |
| Harvesting Time | Typically harvested before fully ripening for culinary use |
| Storage | Can be stored at room temperature or refrigerated to prolong freshness |
47-Soursop
| Attribute | Description |
| Scientific Name | Annona muricata |
| Common Names | Soursop, Graviola, Brazilian paw paw |
| Origin | Native to the tropical regions of the Americas |
| Family | Annonaceae |
| Type | Evergreen tree |
| Height | Up to 30 feet (9 meters) |
| Leaves | Large, glossy, dark green |
| Flowers | Yellow-green, large, solitary |
| Fruit | Large, green, spiky, with soft, edible white pulp |
| Taste of Fruit | Sweet and sour, often compared to a combination of strawberry, pineapple, and citrus |
| Climate | Prefers high humidity and warm temperatures; not frost-tolerant |
| Soil | Grows best in well-drained, sandy loam soils |
| Uses | Consumed fresh or used in beverages, ice creams, and other desserts; traditional medicinal uses include treatment for infections, pain, and sedation |
| Nutritional Value | High in vitamin C, B vitamins, and antioxidants; contains minerals like potassium and magnesium |
| Cultivation | Cultivated in tropical regions worldwide, including parts of Africa, Southeast Asia, and the Caribbean |
| Propagation | Usually propagated through seeds but can also be grown through grafting and cuttings |
| Harvesting Time | Typically harvested when fully grown but still firm; softens as it ripens |
48-Salak
| Attribute | Description |
| Scientific Name | Salacca malacca |
| Common Names | Salak, Snake Fruit, Salacca |
| Family | Arecaceae (Palm family) |
| Origin | Native to Indonesia and Malaysia |
| Habitat | Tropical climates, primarily in rainforests |
| Plant Type | Fruit-bearing palm tree |
| Height | Typically 5-6 meters (16-20 feet) |
| Leaves | Pinnate, with a spiny stem |
| Fruit Appearance | Reddish-brown, scaly skin resembling snakeskin |
| Fruit Taste | Sweet and acidic, similar to pineapple and banana |
| Cultivation | Grown in Southeast Asia, requires a humid climate |
| Uses | Consumed fresh, in jams, or fermented into wine |
| Nutritional Value | Rich in carbohydrates, dietary fiber, and vitamin C |
| Cultural Significance | Often associated with traditional ceremonies in Indonesia |
49-Green Sapote
| Attribute | Description |
| Scientific Name | Pouteria viridis |
| Family | Sapotaceae |
| Origin | Central America, primarily Mexico |
| Common Names | Green Sapote |
| Related Species | Mamey Sapote (Pouteria sapota) |
| Tree Size | Can grow up to 25 meters tall |
| Leaves | Oblong to elliptical, glossy green |
| Flower | Small, inconspicuous, white or greenish |
| Fruit | Round or slightly ovoid, green skin |
| Fruit Size | Typically 7-10 cm in diameter |
| Fruit Taste | Sweet, similar to a mix of pear and melon |
| Ripening Period | Late fall to winter |
| Uses | Consumed fresh, in desserts, smoothies |
| Cultivation | Prefers warm, humid climates, well-drained soil |
| Propagation | Mostly by seeds, occasionally by grafting |
Conclusion
In conclusion, exploring the diverse world of green fruit offers an insightful journey into the richness of nature’s bounty. Each fruit, from the well-known apples and grapes to the exotic durians and Kiwanis, brings a unique flavor, texture, and nutritional profile. Accompanied by vivid pictures, the bios of these fruits not only enhance our knowledge but also invite us to appreciate the vast array of healthy options available. This collection serves as a reminder of the incredible variety present in our natural world. It encourages us to broaden our culinary horizons by incorporating these green gems into our diets. Whether seeking new tastes, health benefits, or simply curious about the world’s flora, this compilation of 49 green fruit names is an invaluable resource for food enthusiasts and health-conscious individuals alike.
