39 Fruits Name that Start with A: Complete List

Did you know there are at least 39 different fruits that start with the letter A?

Many of us can quickly name apples and apricots, but the list goes much further! From the tropical acai berry to the unusual African star apple, A-fruits come in all shapes, sizes, and flavors.

In this complete guide, we’ll take you through each one, sharing what they look like, how they taste, where they come from, and why they’re good for you.

Some are common in grocery stores, while others might require a special trip to international markets or tropical countries.

This list is perfect for fruit lovers, curious eaters, or anyone looking to expand their food knowledge with some amazing options from around the world.

List of Fruits that Start with A

1. Acai Berry

• Appearance & Taste: Small, round, deep purple-black berries resembling blueberries but slightly smaller; earthy, complex flavor with notes of chocolate and wild berries, often described as bitter.
• Origin: Grows on palm trees native to the Amazon rainforest in Brazil.
• Nutrition: Exceptionally rich in antioxidants, omega fatty acids, fiber, and heart-healthy plant sterols.
• Fun Fact: While now a global superfood, acai berries have a very short shelf life and must be frozen or processed within 24 hours of harvest.

2. Acerola Cherry

• Appearance & Taste: Small, bright red cherry-like fruit with thin, delicate skin; tangy, sweet-sour flavor more intense than regular cherries with slight apple notes.
• Origin: Native to the Caribbean, Mexico, and parts of South America
• Nutrition: Contains one of the highest natural concentrations of vitamin C of any fruit (30-50 times more than oranges)
• Fun Fact: A single acerola cherry can provide more than 100% of your daily vitamin C requirement

3. African Star Apple

• Appearance & Taste: Medium-sized, green to orange fruit with a distinctive star pattern when cut crosswise; a sweet-sour flavor that combines apple, persimmon, and citrus notes with a creamy texture.
• Origin: Comes from tropical regions of West Africa, especially Nigeria and Ghana.
• Nutrition: High in calcium, phosphorus, vitamin C, and antioxidants.
• Fun Fact: The latex from the tree is used in traditional medicine and was historically used as a rubber substitute.

4. Akebia

• Appearance & Taste: Purple-brown, oblong pod-like fruit that splits open when ripe to reveal a pulpy interior; subtle sweet flavor with notes of watermelon, passion fruit, and vanilla.
• Origin: Native to Japan, China, and Korea.
• Nutrition: Provides dietary fiber and small amounts of vitamins C and K.
• Fun Fact: The entire akebia vine is used in traditional Chinese medicine, and the young vines can be woven into baskets.

5. Alligator Apple (also known as Annona glabra)

• Appearance & Taste: Large, bumpy green fruit with scaly, reptilian-looking exterior; mild, sweet flavor with custard-like texture and subtle tropical notes.
• Origin: Native to tropical wetlands in the Americas, from Florida to the Caribbean and South America
• Nutrition: Contains significant amounts of vitamin C, magnesium, and potassium
• Fun Fact: It’s called “alligator apple” not just for its appearance, but because alligators often eat the fallen fruits in the wild

6. Almond Fruit

• Appearance & Taste: Green, fuzzy, peach-like exterior with a familiar almond nut hidden inside; the outer fruit has a tart, slightly bitter taste with a firm, leathery texture.
• Origin: Originated in the Middle East and Central Asia
• Nutrition: The nut contains healthy fats, protein, vitamin E, and magnesium
• Fun Fact: Almonds are actually stone fruits related to peaches, not true nuts, and the almond “nut” we eat is the seed inside the pit.

7. Amazon Grape

• Appearance & Taste: Small, round purple-black berries growing in clusters with thin skin and juicy pulp; sweet-tart flavor with wine-like notes and a pleasant acidity that lingers on the palate.
• Origin: Native to the Amazon rainforest regions of Brazil and Peru
• Nutrition: Contains resveratrol, anthocyanins, and vitamins A and C
• Fun Fact: Despite the name, Amazon grapes aren’t related to common grapes but belong to the Jaboticaba family.

8. Ambarella

• Appearance & Taste: Oval green to yellow fruit with firm flesh surrounding a spiny seed; crisp, juicy texture with a flavor combining mango, pineapple and a hint of sourness.
• Origin: Native to South and Southeast Asia, particularly India, Malaysia, and Indonesia
• Nutrition: Rich in vitamin C, iron, calcium, and fiber
• Fun Fact: Also known as golden apple or hog plum, it’s often eaten unripe with salt and chili in many Asian countries

9. American Persimmon

• Appearance & Taste: Small orange-red fruits with a thin skin and soft jelly-like flesh when ripe; sweet honeyed flavor with hints of apricot, dates, and brown sugar.
• Origin: Native to the eastern United States from Connecticut to Florida and west to Texas
• Nutrition: High in vitamin C, potassium, manganese, and dietary fiber
• Fun Fact: Unripe American persimmons are extremely astringent and can temporarily numb the mouth, leading to the saying “only a possum would eat an unripe persimmon.”

10. Annatto

• Appearance & Taste: Spiky, heart-shaped red pods containing numerous small seeds; the seeds have a subtle earthy, peppery flavor with hints of nutmeg and a slightly bitter finish.
• Origin: Native to tropical regions of the Americas, especially Brazil and Mexico
• Nutrition: Contains carotenoids, particularly bixin and norbixin, with antioxidant properties
• Fun Fact: Primarily used as a natural red-orange food coloring in products like cheese, butter, and smoked fish.

11. Apple

• Appearance & Taste: Round to oval fruit with firm, crisp flesh in colors ranging from red to green to yellow; flavors vary widely from sweet to tart, with textures from crisp to soft, depending on the variety.
• Origin: Originally from Central Asia but now grown worldwide with thousands of varieties.
• Nutrition: Good source of dietary fiber, vitamin C, and various antioxidants
• Fun Fact: The science of apple growing is called “pomology,” and there are more than 7,500 known varieties grown around the world.

12. Apricot

• Appearance & Taste: Small, round golden-orange fruit with velvety skin and soft, juicy flesh; sweet-tart flavor with honey notes and a perfumed aroma.
• Origin: Originally from northeastern China, later cultivated in Central Asia and Armenia
• Nutrition: Rich in vitamin A, vitamin C, potassium, and dietary fiber
• Fun Fact: Apricot seeds contain amygdalin, which some incorrectly promoted as “vitamin B17,” though they can be toxic in large amounts

13. Araza

• Appearance & Taste: Yellow-green rounded fruit similar to a small grapefruit with thin skin and soft pulpy interior; intensely acidic with tropical notes of guava, soursop, and citrus.
• Origin: Native to the western Amazon Basin, particularly Peru, Colombia, and Brazil
• Nutrition: Exceptional source of vitamin C, with good amounts of iron and phosphorus
• Fun Fact: Despite its intense sourness when eaten fresh, araza is prized for juices and preserves where sugar balances its acidity

14. Arhat Fruit (Luo Han Guo)

• Appearance & Taste: Round, brown fruit with a hard shell and sweet pulp containing numerous seeds; intensely sweet with no caloric value, estimated to be 300 times sweeter than sugar.
• Origin: Native to southern China and northern Thailand
• Nutrition: Contains mogrosides, antioxidants with potential anti-inflammatory properties
• Fun Fact: Used as a natural sweetener for diabetics and in traditional Chinese medicine for “cooling” properties and treating coughs

15. Asian Pear

• Appearance & Taste: Round, large fruit with golden to russet skin and crisp, juicy white flesh; refreshing sweet flavor with the crispness of an apple and juiciness of a pear.
• Origin: Native to East Asia, particularly Japan, China, and Korea
• Nutrition: Good source of fiber, vitamin C, vitamin K, and copper
• Fun Fact: Often called “apple pears” due to their crisp texture, they’re traditionally given as gifts in Asian countries

16. Atemoya

• Appearance & Taste: Heart-shaped green fruit with scale-like patterns and creamy white flesh containing black seeds; custard-like sweetness with notes of vanilla, pineapple, and slight tanginess.
• Origin: Hybrid of cherimoya and sugar apple, first developed in Florida in the early 20th century
• Nutrition: Contains vitamin C, vitamin B6, magnesium, and potassium
• Fun Fact: The name “atemoya” combines “ate” from “ate” (sugar apple) and “moya” from “cheri-moya”

17. Australian Finger Lime

• Appearance & Taste: Finger-shaped citrus fruits in various colors with caviar-like pulp vesicles inside; a burst of tangy citrus flavor with hints of lime and grapefruit, creating a pop-in-the-mouth sensation.
• Origin: Native to rainforest areas of coastal Queensland and New South Wales, Australia.
• Nutrition: High in folate, potassium, vitamin C, and vitamin E.
• Fun Fact: Often called “citrus caviar,” the pearls pop in your mouth, releasing intense flavor and making them popular with gourmet chefs worldwide.

18. Australian Round Lime

• Appearance & Taste: Small, round green citrus fruits with thin skin and juicy segments; intensely acidic with complex citrus notes and aromatic oils in the skin.
• Origin: Native to coastal regions of eastern Australia
• Nutrition: Excellent source of vitamin C, flavonoids, and limonoids
• Fun Fact: One of six native citrus species from Australia, it’s increasingly used in bush food cuisine and high-end restaurants

19. Avocado

• Appearance & Taste: Pear-shaped fruit with leathery skin and creamy, pale green flesh surrounding a large seed; buttery, rich flavor with subtle nuttiness and a smooth, dense texture.
• Origin: Native to south-central Mexico, cultivated since at least 5,000 BCE
• Nutrition: Rich in healthy monounsaturated fats, potassium, fiber, and vitamins K, E, C, and B-6
• Fun Fact: Technically, a single-seeded berry, avocados ripen only after being harvested, and an average tree produces about 500 fruits annually

20. Alpine Strawberry

• Appearance & Taste: Tiny, conical, bright red berries smaller than the tip of a finger; intensely aromatic with concentrated strawberry flavor and notes of pineapple and candy.
• Origin: Native to temperate regions of Europe and Asia
• Nutrition: Contains more vitamin C by weight than regular strawberries, along with antioxidants
• Fun Fact: Also called “wild strawberries” or “fraises des bois,” they don’t produce runners like common strawberries but grow in tight clumps

21. Amla (Indian Gooseberry)

• Appearance & Taste: Small, round light green fruits with translucent flesh and a central stone; extremely sour and astringent when raw with a slightly bitter aftertaste
• Origin: Native to India and other tropical and subtropical regions of Asia
• Nutrition: One of the richest natural sources of vitamin C, with strong antioxidant properties
• Fun Fact: A cornerstone of Ayurvedic medicine for thousands of years, amla is believed to promote longevity and is often preserved in sugar or salt to make it more palatable

22. Anchovy Pear

• Appearance & Taste: Large, pear-shaped brown fruit with tough exterior and fibrous flesh; mild, slightly sweet flavor when cooked that has been compared to mango and chestnut.
• Origin: Native to the Caribbean, particularly Jamaica and surrounding islands
• Nutrition: Contains tannins, fiber, and various minerals
• Fun Fact: It gets its unusual name because the pickled unripe fruits were historically used as a substitute for anchovies

23. African Custard Apple

• Appearance & Taste: Heart-shaped fruit with bumpy green exterior and creamy white segmented flesh; sweet, custard-like flavor with notes of vanilla, banana, and pineapple
• Origin: Native to tropical regions of Africa, with various species found across the continent
• Nutrition: Good source of vitamin C, magnesium, potassium, and dietary fiber
• Fun Fact: Though similar to the American custard apple (cherimoya), the African varieties have evolved independently and belong to different species

24. Australian Desert Lime

• Appearance & Taste: Tiny, round pale green citrus fruits about the size of a large marble; intensely sour and aromatic with concentrated lime flavor that’s more complex than regular limes
• Origin: Native to arid regions of eastern Australia
• Nutrition: Extremely high in vitamin C, antioxidants, and folate
• Fun Fact: Highly drought resistant, this native Australian citrus can survive in harsh desert conditions where temperatures exceed 113°F (45°C)

25. Australian Baobab Fruit

• Appearance & Taste: Large oval pods with hard woody shells containing white, powdery pulp around seeds; tangy, citrus-like flavor with notes of sherbet, pear, and vanilla
• Origin: Native to arid regions of Australia, specifically the Kimberley region
• Nutrition: Exceptionally high in vitamin C, calcium, magnesium, potassium, and prebiotic fiber
• Fun Fact: The Australian baobab is different from its African cousin and its fruit powder has one of the highest antioxidant contents of any fruit

26. Arabian Coffee Fruit

• Appearance & Taste: Small, cherry-like red berries containing the familiar coffee beans; sweet, slightly tart flavor with notes of watermelon, hibiscus, and honey.
• Origin: Native to Ethiopia, Yemen, and other parts of the Arabian Peninsula
• Nutrition: Rich in antioxidants, particularly chlorogenic acids and caffeine
• Fun Fact: For centuries, people only consumed the sweet outer fruit while discarding the seeds until someone discovered the seeds could be roasted to create coffee

27. Annona (Custard Apple family)

• Appearance & Taste: Varies by species but typically heart-shaped with scaly or bumpy green skin and creamy white flesh; sweet, fragrant flavor with custard-like consistency and tropical notes.
• Origin: Various species native to tropical America, the Caribbean, and some parts of Africa
• Nutrition: Generally rich in vitamin C, vitamin B6, magnesium, and dietary fiber
• Fun Fact: The Annona family includes cherimoya, soursop, sugar apple, and atemoya, all with similar custard-like flesh but distinct flavors

28. Angola Banana

• Appearance & Taste: Larger than common bananas with vibrant red-purple skin and cream-colored dense flesh; starchy texture with subtle sweetness and berry-like undertones.
• Origin: Native to Angola and other parts of West-Central Africa
• Nutrition: Rich in resistant starch, potassium, and vitamin B6
• Fun Fact: Often used as a cooking banana in African cuisine, it turns slightly orange when cooked and develops a more complex flavor

29. Akee Fruit

• Appearance & Taste: Bright red pod that splits open when ripe to reveal three large black seeds with creamy yellow arils; mild, nutty flavor similar to scrambled eggs when cooked.
• Origin: Native to West Africa but now most commonly associated with Jamaica
• Nutrition: Contains protein, essential fatty acids, zinc, and calcium
• Fun Fact: Must be eaten only when perfectly ripe as unripe or overripe fruits contain hypoglycin A, which can be toxic to humans

30. Australian Davidson’s Plum

• Appearance & Taste: Dark burgundy to purple plum-like fruit with deep red flesh; intensely sour and astringent with complex dark berry flavors and earthy undertones
• Origin: Native to rainforests of Queensland and New South Wales, Australia
• Nutrition: Exceptionally high in anthocyanins, lutein, and antioxidants
• Fun Fact: Contains more antioxidants than blueberries and has become popular in gourmet Australian cuisine for sauces, jams, and wine production

31. Ashwagandha Berry

• Appearance & Taste: Small, round orange-red berries encased in papery husks like tiny lanterns; bitter and astringent flavor not generally consumed fresh.
• Origin: Native to India, parts of Africa, and the Middle East
• Nutrition: Contains withanolides, alkaloids, and various adaptogens
• Fun Fact: While the root is famous for medicinal use, the berries were traditionally used to curdle milk for cheese-making in parts of India

32. African Plum (Dacryodes edulis)

• Appearance & Taste: Oval, purple-black fruit resembling an elongated olive with thin skin and soft pulp; buttery texture with a mild, avocado-like flavor and subtle smokiness.
• Origin: Native to Central and West Africa, particularly Cameroon and Nigeria
• Nutrition: Rich in essential fatty acids, vitamin C, and various minerals
• Fun Fact: Also known as “safou” or “butterfruit,” it’s often roasted over fire, which enhances its unique flavor, and is a staple food in many African communities.

33. Amra (Another name for Hog Plum)

• Appearance & Taste: Oval yellow-green fruit with smooth skin and fibrous flesh surrounding a large pit; crisp texture with a sharp sourness and subtle mango undertones.
• Origin: Native to tropical regions of Southeast Asia and the Indian subcontinent
• Nutrition: Good source of vitamin C, iron, and calcium with strong antioxidant properties
• Fun Fact: In many Southeast Asian countries, it’s commonly eaten unripe with salt and chili powder or made into pickles rather than consumed sweet

34. African Mango

• Appearance & Taste: Medium-sized green to yellow fruit with fibrous flesh surrounding a large seed; unique sweet-tart flavor with notes of mango, apricot, and subtle caramel.
• Origin: Native to the rainforests of West and Central Africa
• Nutrition: Rich in fiber, and potassium, and contains a specific type of soluble fiber linked to weight management
• Fun Fact: The seeds are traditionally processed to make “dika butter,” a cooking fat similar to cocoa butter that’s been used in African cuisine for centuries

35. Aprium (A hybrid of apricot and plum)

• Appearance & Taste: Small to medium-sized fruit with smooth skin in shades of gold to pink-orange; complex sweet-tart flavor combining the best qualities of juicy plums and aromatic apricots
• Origin: Developed in the late 20th century by Floyd Zaiger in California through complex hybridization
• Nutrition: Contains vitamins A and C, potassium, and antioxidant carotenoids
• Fun Fact: Apriums are genetically about 70% apricot and 30% plum, whereas pluots (another hybrid) are predominantly plum with apricot characteristics

36. Andean Raspberry (A variety of raspberry native to the Andes)

• Appearance & Taste: Small, ruby-red berries similar to common raspberries but more elongated; intensely aromatic with rich berry flavor, balanced sweetness, and hints of wild roses.
• Origin: Native to high-altitude regions of the Andes mountains from Colombia to Chile
• Nutrition: High in anthocyanins, ellagic acid, and vitamin C with significant antioxidant properties
• Fun Fact: These raspberries have adapted to the intense UV radiation at high altitudes by developing extra anthocyanins, giving them both their vibrant color and additional health benefits

37. Arava Melon

• Appearance & Taste: Oval-shaped melon with smooth, golden-yellow skin and pale green to white flesh; exceptionally sweet flavor with notes of honey and tropical fruits, and a crisp, juicy texture.
• Origin: Developed in Israel’s Arava Valley, a desert region known for innovative agricultural techniques
• Nutrition: Good source of vitamins A and C, potassium, and contains beneficial antioxidants
• Fun Fact: Despite being grown in desert conditions with high salinity water, Arava melons are prized for their extraordinary sweetness, which comes from the stress the harsh environment places on the plants

38. Averrhoa Bilimbi

• Appearance & Taste: Small, elongated green fruit with distinctly ridged exterior and star-shaped cross-section when cut; extremely sour and acidic flavor similar to a very tart green apple or unripe mango.
• Origin: Native to Southeast Asia, particularly Malaysia and Indonesia, but now cultivated throughout tropical regions.
• Nutrition: Contains vitamin C, calcium, phosphorus, and iron; has traditional medicinal uses for treating diabetes, hypertension, and skin conditions.
• Fun Fact: Despite being from the same family as starfruit (Averrhoa carambola), bilimbi is too sour to eat raw and is primarily used in cooking, pickling, and as a natural cleaning agent due to its high oxalic acid content. 

39. Alupag Fruit

• Appearance & Taste: Small, round to oval fruit with rough, reddish-brown exterior and translucent white flesh surrounding a large seed; sweet, slightly tart flavor with hints of lychee and grapes and a distinctive tropical flavor profile.
• Origin: Native to the Philippines and other parts of Southeast Asia, particularly in tropical forest regions
• Nutrition: Contains vitamins B and C, calcium, phosphorus, and iron; rich in antioxidants with traditional medicinal properties
• Fun Fact: Despite its name “Lychee Nut,” it’s not closely related to lychee but gets its nickname from the similar sweet flavor profile; the fruit is highly seasonal and considered a delicacy in rural Filipino communities

Conclusion

Hopefully,  you’ve enjoyed this tour of 39 amazing fruits that start with the letter A.

From the familiar apple to the rare Australian finger lime, these fruits show just how varied nature’s bounty can be.

Each fruit brings its own mix of flavors, textures, and health benefits to the table.

Next time you’re shopping, why not try one of these fruits you haven’t tasted before?

Adding new fruits to your diet not only makes meals more interesting but also gives you a wider range of nutrients.

Share what you try with friends and family – good food is always better when shared!