51 Fruit Names that Start with S: A Complete List

Do you need fruits that begin with S? Here’s a complete list that makes it easy to find exactly what you want.

This guide covers everything you need to know, whether you’re working on homework, planning a recipe, or just curious.

This collection features 51 different S-fruits, from sweet strawberries to exotic sugar apples. Each includes basic facts about its taste, where it grows, and how to eat it. 

Each entry is organized with headings and simple descriptions, making it quick to find what you need.

Ready to learn about these S-fruits? Let’s take a look at everything from the common to the rare – all in clear, simple language that’s easy to understand.

Tropical Fruits

1. Salak (Snake Fruit)

• Origin: Indonesia, Malaysia, Thailand
• Description: Scaly-skinned fruit with a crisp, apple-like texture and a sweet, slightly tangy flavor.
• Culinary Uses: Eaten fresh, used in desserts, candied, or pickled.

2. Santol

• Origin: Southeast Asia
• Description: Round, yellow-orange fruit with a thick rind and a sweet-sour, juicy pulp surrounding inedible seeds.
• Culinary Uses: Eaten fresh, used in jams, curries, or made into a refreshing juice.

3. Sapodilla

• Origin: Central America, Mexico, and the Caribbean
• Description: Brown, rough-skinned fruit with sweet, grainy, caramel-like flesh.
• Culinary Uses: Eaten fresh, blended into smoothies, or used in ice creams and desserts.

4. Soursop

• Origin: South America, Caribbean, Southeast Asia
• Description: Large, spiky green fruit with soft, fibrous white flesh that is sweet-tart in flavor.
• Culinary Uses: Used in juices, smoothies, ice cream, and desserts.

5. Spanish Lime (Mamoncillo)

• Origin: Central and South America, Caribbean
• Description: Small, green-skinned fruit with a soft, tangy-sweet orange pulp inside.
• Culinary Uses: Eaten fresh, used in syrups, and made into beverages.

6. Soncoya

• Origin: Central and South America
• Description: Rough, spiky brown fruit with aromatic, orange flesh that is sweet but fibrous.
• Culinary Uses: Eaten fresh, though not as common as other annona fruits.

7. Star Apple

• Origin: Caribbean, Central America
• Description: Round, purple or green fruit with a milky, jelly-like sweet flesh.
• Culinary Uses: Eaten fresh, used in fruit salads, or made into drinks.

8. Starfruit (Carambola)

• Origin: Southeast Asia
• Description: Yellow, waxy fruit with a crisp texture and a balance of sweet and tart flavors.
• Culinary Uses: Eaten fresh, used in juices, salads, or as a garnish.

9. Safou (African Butter Fruit)

• Origin: Central and West Africa
• Description: Dark blue, oblong fruit with a creamy, avocado-like flesh that becomes soft and buttery when cooked.
• Culinary Uses: Boiled, roasted, or eaten with bread as a nutritious snack.

10. Souari Nut (Butternut)

• Origin: South America
• Description: Large, hard-shelled nut with an oily, sweet, and creamy interior.
• Culinary Uses: Eaten raw, roasted, or used in cooking and baking.

Berries

11. Salmonberry

• Origin: North America (Pacific Northwest)
• Description: Raspberry-like, orange-red berry with a mild, slightly tart taste.
• Culinary Uses: Eaten fresh, used in jams, syrups, and desserts.

12. Saskatoon Berry

• Origin: North America (Canada and Northern U.S.)
• Description: Small, deep purple berry with a sweet, nutty flavor, similar to blueberries.
• Culinary Uses: Used in pies, jams, syrups, and dried for snacks.

13. Serviceberry

• Origin: North America
• Description: Small, dark blue or purple berry with a sweet, mild flavor and soft texture.
• Culinary Uses: Eaten fresh, baked in pies, made into jams and preserves.

14. Strawberry

• Origin: Worldwide cultivation, originally from Europe and North America
• Description: Bright red, heart-shaped berry with a juicy, sweet, and slightly tart flavor.
• Culinary Uses: Eaten fresh, used in desserts, smoothies, jams, and salads.

15. Southern Dewberry

• Origin: Southeastern United States
• Description: Blackberry-like fruit that grows on trailing vines, with a sweet and slightly tart taste.
• Culinary Uses: Eaten fresh, used in pies, cobblers, and jams.

16. Swamp Dewberry

• Origin: North America (Wetlands and swamps)
• Description: Small, dark-colored berry with a juicy, tangy flavor, similar to blackberries.
• Culinary Uses: Used in jams, jellies, or eaten fresh.

17. Scarlet Strawberry

• Origin: North America
• Description: Wild variety of strawberry with a smaller size, bright red color, and intense flavor.
• Culinary Uses: Eaten fresh, used in desserts, syrups, and preserves.

18. Sierra Currant

• Origin: Western North America
• Description: Small, red or black berry with a tart, slightly sweet flavor.
• Culinary Uses: Used in jams, sauces, and herbal teas.

19. Shadbush Berry

• Origin: North America
• Description: Also known as Juneberry, these small, dark purple berries have a sweet, nutty taste.
• Culinary Uses: Eaten fresh, baked in muffins and pies, or made into preserves.

20. Smooth Blackberry

• Origin: North America
• Description: A blackberry variety with fewer thorns, producing sweet, juicy berries.
• Culinary Uses: Eaten fresh, used in jams, baked goods, and syrups.

Citrus Fruits

21. Satsuma Orange

• Origin: Japan
• Description: Small, seedless, and easy-to-peel citrus fruit with a sweet, mild flavor.
• Culinary Uses: Eaten fresh, used in juices, marmalades, and desserts.

22. Seville Orange

• Origin: Spain
• Description: Bitter orange with a thick, rough peel and tart, aromatic juice.
• Culinary Uses: Used in marmalades, sauces, and liqueurs like Grand Marnier.

23. Sweet Lemon (Mosambi)

• Origin: South Asia (India, Pakistan)
• Description: Round, yellowish-green citrus fruit with a mild, sweet flavor and low acidity.
• Culinary Uses: Consumed as fresh juice, used in salads and refreshing drinks.

24. Sweet Lime

• Origin: South Asia, Latin America
• Description: Small, yellow-green citrus fruit with a mild, sweet, and slightly floral taste.
• Culinary Uses: Eaten fresh, juiced, or used in beverages and desserts.

25. Shonan Gold

• Origin: Japan
• Description: Hybrid citrus with a golden-yellow peel and a sweet, tangy flavor.
• Culinary Uses: Eaten fresh, used in juices, and incorporated into confections.

26. Sanbokan

• Origin: Japan
• Description: Rare, oblong citrus fruit with a thick peel and a unique balance of sweet and tart flavors.
• Culinary Uses: Eaten fresh, used in preserves, or added to savory dishes.

27. Sudachi

• Origin: Japan
• Description: Small, green citrus fruit with an intense tartness and strong aroma.
• Culinary Uses: Used as a seasoning in Japanese cuisine, especially for sashimi, tempura, and ponzu sauce.

28. Sunki Mandarin

• Origin: Japan
• Description: A small, acidic mandarin with a tart, slightly bitter flavor.
• Culinary Uses: Typically pickled or fermented in traditional Japanese recipes.

29. Sicilian Blood Orange

• Origin: Italy (Sicily)
• Description: Medium-sized orange with deep red flesh and a rich, sweet-tart flavor.
• Culinary Uses: Eaten fresh, used in juices, salads, and desserts.

30. Sumo Citrus

• Origin: Japan
• Description: Large, easy-to-peel, seedless citrus fruit with a bumpy peel and an exceptionally sweet taste.
• Culinary Uses: Eaten fresh, added to fruit salads, or used in desserts

Stone Fruits

31. Santa Rosa Plum

• Origin: United States (Developed in California)
• Description: Medium to large plum with deep red-purple skin and juicy, tart-sweet golden flesh.
• Culinary Uses: Eaten fresh, used in jams, tarts, and sauces.

32. Shiro Plum

• Origin: Japan
• Description: Small, yellow-skinned plum with juicy, mild, and sweet flesh.
• Culinary Uses: Eaten fresh, used in desserts, or preserved as jam.

33. Satsuma Plum

• Origin: Japan
• Description: Dark red to purple-skinned plum with sweet, juicy red flesh.
• Culinary Uses: Eaten fresh, dried, or used in baking and preserves.

34. Sugar Plum

• Origin: Europe
• Description: Small, oval-shaped plum with firm, sweet flesh and a high sugar content.
• Culinary Uses: Eaten fresh, dried into prunes, or used in baking.

35. Sour Cherry

• Origin: Europe and Asia
• Description: Small, bright red cherry with a tart flavor, softer texture than sweet cherries.
• Culinary Uses: Used in pies, jams, juices, and liqueurs.

36. Sweet Cherry

• Origin: Europe and North America
• Description: Round, glossy cherries with a deep red to black hue and a juicy, sweet taste.
• Culinary Uses: Eaten fresh, used in desserts, preserves, and juices.

37. Sunset Peach

• Origin: United States
• Description: Medium to large peach with golden-yellow skin and juicy, aromatic flesh.
• Culinary Uses: Eaten fresh, used in pies, cobblers, and smoothies.

38. Spring Satin Plumcot

• Origin: United States
• Description: Hybrid of plum and apricot with deep purple skin and tangy-sweet golden flesh.
• Culinary Uses: Eaten fresh, used in preserves, and baked goods.

39. Southern Belle Nectarine

• Origin: United States (Southern regions)
• Description: Large, smooth-skinned nectarine with a vibrant red blush and golden-yellow flesh.
• Culinary Uses: Eaten fresh, grilled, used in fruit salads, cobblers, jams, and baked goods.

40. Sloe (Blackthorn Fruit)

• Origin: Europe, Western Asia, and North Africa
• Description: Small, dark blue-black fruit with a highly astringent and tart flavor.
• Culinary Uses: Used to make sloe gin, jams, syrups, and preserves, often softened by frost.

Exotic and Lesser-Known Fruits

41. Sarguela

• Origin: Central and South America
• Description: Small, round, yellow-orange fruit with a tart and slightly sweet taste, similar to Spanish lime.
• Culinary Uses: Eaten fresh, used in beverages, or made into jams.

42. Sapote (Black Sapote)

• Origin: Central America and Mexico
• Description: Green-skinned fruit with dark brown, pudding-like flesh that has a mild, chocolatey flavor.
• Culinary Uses: Eaten fresh, blended into smoothies, or used as a chocolate substitute in desserts.

43. Sapote (Mamey Sapote)

• Origin: Central America and the Caribbean
• Description: Large, brown-skinned fruit with bright orange, creamy, and sweet flesh.
• Culinary Uses: Eaten fresh, blended into milkshakes, or used in ice creams and desserts.

44. Sour Plum

• Origin: Asia, Africa, and the Middle East
• Description: Small, green or yellow fruit with a tart, sour taste, often eaten unripe.
• Culinary Uses: Pickled, used in chutneys, sauces, or added to stews for acidity.

45. Sonneratia (Mangrove Apple)

• Origin: Coastal regions of Asia and Australia
• Description: Round, pale green fruit with spongy, sour flesh and a unique, slightly briny flavor.
• Culinary Uses: Eaten fresh, used in chutneys, or added to seafood dishes.

46. Seagrape

• Origin: Caribbean, Florida, and Central America
• Description: Small, round purple fruits that grow in clusters, with a slightly tart and musky flavor.
• Culinary Uses: Eaten fresh, used in jellies and wines.

47. Saigon Mango

• Origin: Vietnam
• Description: Unique Vietnamese mango variety with golden skin, soft texture, and intensely sweet flavor.
• Culinary Uses: Eaten fresh, used in tropical fruit salads, smoothies, and desserts.

48. Scarlet Eggplant

• Origin: Africa
• Description: Small, red-orange fruit resembling a tomato, with a slightly bitter, eggplant-like taste.
• Culinary Uses: Used in stews, soups, and traditional African dishes.

49. Satkara

• Origin: Bangladesh and Northeastern India
• Description: Rare citrus fruit with a thick, bumpy green rind and highly aromatic, sour pulp.
• Culinary Uses: Used in curries, pickles, and traditional Bangladeshi dishes.

50. Surinam Cherry

• Origin: South America
• Description: Small, ribbed, bright red to deep purple fruit with a tart, resinous flavor.
• Culinary Uses: Eaten fresh, used in juices, jams, and syrups.

51. Sweet Granadilla

• Origin: South America (Andes region)
• Description: A variety of passionfruit with a hard orange rind, floral aroma, and jelly-like, honeyed pulp.
• Culinary Uses: Eaten fresh, used in desserts, beverages, and fruit salads.

Wrapping it up!

Finding fruits that start with S doesn’t have to be challenging. This guide covers everything from the sweetest strawberries to the most exotic soursops.

Each of these 51 S-starting fruits brings something unique to the table. Some make great snacks, while others work better in cooking or baking.

Many can be found at local markets, while a few might require a special trip to specialty stores.

Remember to save this guide for future reference. Whether planning a fruit-themed party, working on a school assignment, or simply expanding food knowledge, this list is a reliable resource for all things S-fruits.

Want to learn more about specific fruits? Check trusted botanical sources or local gardening groups for deeper insights into growing and enjoying these fascinating fruits.