From juicy fruits that could make your summer cooler to exotic ones you might have never heard of, these 20 fruits that start with J will have a rainbow of flavors and colors waiting for you.
Say you’re playing a fun game of alphabet fruits, and when it gets to the letter “J,” your mind suddenly hits a blank. Just beyond the usual apples and oranges, many fruits starting with “J” rarely get the spotlight.
I got curious about what fruits start with J and was pretty surprised with the results. These unique fruits could be the next big hit at your breakfast table or the secret ingredient in your new favorite dessert.
If you want to add some “J” azz to your diet, stick with me. We’re about to explore the juicy, sweet, and downright delicious fruits that start with “J.” Let’s jump in and discover them together!
Jump to:
- 20 Fruits Starting With J
- 1. Jaboticaba
- 2. Jackfruit
- 3. Jalapeño
- 4. Jamaican Tangelo
- 5. Jambolan/Jambul/Jamun
- 6. Japanese Banana
- 7. Japanese Pear
- 8. Japanese Plum
- 9. Jatoba Fruit
- 10. Java Apple
- 11. Jazz Apple
- 12. Jelly Palm
- 13. Jocote Fruits
- 14. Joel Bush Cherry
- 15. Jostaberry
- 16. Jujube
- 17. June Plum
- 18. Juneberry
- 19. Junglesop
- 20. Juniper Berry
- Final Thoughts
- More Fruits From A to Z!
- Resources
20 Fruits Starting With J
Have you ever tried a Jackfruit? How about a Jambolan? Get ready to explore where they come from, how they taste, and fun ways to eat them.
From juicy favorites to some you might not have heard of, these fruits that start with J are about making your taste buds dance. So let’s get to it!
1. Jaboticaba
Meet the Jaboticaba, a fruit that’s as fun to say as it is to eat, a little gem hailing from Brazil. As you bite into it, it feels like popping a glossy, dark purple berry into your mouth, but instead of a typical berry, it’s got a smooth, thick skin that hides a sweet, jelly-like flesh inside.
The Jaboticaba grows directly on its tree trunk, which is a sight to behold all on its own. And when it comes to taste? Think of a blend between a grape and a lychee; that’s the juicy, refreshing flavor we’re discussing here. Whether munching on them fresh off the tree or sipping on some Jaboticaba juice, you’re in for a delightful experience.
2. Jackfruit
Let’s talk about Jackfruit – this giant fruit is like the elephant of the fruit world. Originating from parts of South and Southeast Asia, this fruit is a real heavyweight, often tipping the scales at up to 100 pounds. Jackfruit has a vast, spiky green shell on the outside but has that sweet, sticky goodness inside.
When you crack open a jackfruit, you’re greeted with these bright yellow pods that look like oversized mango slices. The taste is like a tropical mix of pineapple, mango, and banana all rolled into one. Sweet, with a subtly tangy twist that dances on your tongue. And the texture is soft and chewy, almost like a gummy candy.
But here’s the cool part: not only is jackfruit delicious when it’s ripe and sweet, but when it’s young and green, it’s a fantastic meat substitute. Yep, you can cook it up in savory dishes, and it’s like you’re eating pulled pork or chicken.
3. Jalapeño
Jalapeño is a spicy little number that’s not technically a fruit in the sweet, dessert sense, but it’s a fruit in the botanical world, and that’s pretty cool, right? These little guys are most commonly a vibrant green but can turn red as they mature. They’re about 2 to 3 inches long, like a plump, miniature cucumber, but with a kick that can jazz up your dishes.
Originating from Mexico, Jalapeños are a staple in Mexican cuisine. They are known for adding a spicy burst of flavor to salsas, dips, and even margaritas if you’re feeling adventurous. Their taste is a fresh, bright spiciness that tingles your taste buds without overwhelming them, assuming you don’t bite into a particularly fiery one.
Eating a Jalapeño raw is an experience – it’s crunchy, juicy, and packs a heat that builds as you eat more. They’re not just about the spice; Jalapeños are also packed with vitamins A and vitamin C.
4. Jamaican Tangelo
Meet the Jamaican Tangelo, also known as Ugli fruit, and trust me, it’s anything but ugly on the inside. This fruit hails from Jamaica, and it’s like the island decided to throw a party and invited all the citrus fruits – then this guy showed up as the life of the party. It looks a bit like a grapefruit that had a wild night, with a rough, greenish-yellow skin that’s loose and easy to peel.
Now, let’s talk about taste. Imagine if an orange, a grapefruit, and a tangerine had a baby—that’s the Jamaican Tanggelo for you. It’s sweet with a tangy twist, less bitter than a grapefruit but with a zesty punch that’ll wake your taste buds. It’s juicy and refreshing, making it perfect for a hot day or as a bright addition to your breakfast.
5. Jambolan/Jambul/Jamun
Let me introduce you to the Jambolan, or as some folks call it, Jamun and Jambul, a hidden treasure from the tropical orchards of India, also making its home in parts of Southeast Asia and Australia. Imagine a small, oval fruit, almost like a grape but with a unique twist. The deep purple skin, nearly black when ripe, encases a sweet and tangy flesh that’s a feast for your taste buds. Some say it tastes a bit like a slightly astringent grape with a hint of tartness, making it a fascinating fruit to try.
Now, this isn’t just a fruit you can forget into your mouth. No, the Jambolan has character. It’s juicy, aromatic, and leaves a lingering flavor that’s as mysterious as its origins. Whether you’re munching on it fresh off the tree or savoring it in a jam, it’s a culinary adventure.
6. Japanese Banana
Ah, the Japanese Banana, or as it’s scientifically known, Musa basjoo, is quite the character in the fruit world. This isn’t the typical banana you’d find in the grocery store. Originating from Japan, as the name suggests, it’s more of a cold-hardy ornamental plant, but it bears fruit.
Now, let’s talk looks: imagine a typical banana but give it a rugged, more textured appearance. The fruits are smaller, and they’re packed in that familiar banana-like bunch we all know and love, but with a twist—they’re not exactly the go-to for a quick snack. Why, you ask? They’re seedier and have less flesh, making them less appealing for direct consumption.
Taste-wise, they’re a curious case. If you were expecting your breakfast banana’s sweet, creamy texture, you might be in for a surprise. They’re not commonly eaten due to their fibrous texture and large seeds.
7. Japanese Pear
Let’s talk about the Japanese Pears, or as they’re often called, Nashi Pears. Think of them as the cool, globe-trotting cousins of the pears we’re used to. Originating from Japan, these pears have made their way into hearts and fruit bowls across the globe.
What sets them apart? For starters, their shape—they’re round, almost like an apple, and boast beautiful, smooth, yellowish skin that’s sometimes speckled with brown.
Bite into a Japanese Pear, and you’re greeted with a crisp, juicy explosion. They’re sweeter and less grainy than their Western counterparts, with a refreshing water content that makes them an absolute delight on a hot day. Eat them raw for a refreshing snack, toss them into salads for a sweet crunch, or even bake them for a twist on classic desserts.
8. Japanese Plum
The Japanese Plum, also known as Ume, is a small fruit with a big personality from Japan. Unlike the plums we’re used to, Ume has a unique taste that mixes tart and sweet, with an enchanting floral aroma. When it comes to looks, these plums are pretty petite and sport a vibrant green to yellowish hue, depending on their ripeness. But don’t let their size fool you; they pack a punch in flavor!
Ume is more than just a fruit; it’s a staple in Japanese cuisine, often pickled to make umeboshi, which are sour and salty treats that can wake up any dish (or person, for that matter). They’re also used to make plum wine, adding a delightful sweetness to your evening sip.
This fruit might not be the kind you bite into fresh due to its strong flavor profile, but it definitely adds a kick to your cooking.
9. Jatoba Fruit
Meet Jatoba, an exotic fruit straight from the heart of the Amazon rainforest. It’s a hidden gem among the lush greenery of Central and South America. Jatoba has a rugged, brown exterior shell, and inside, it hides a dry, fibrous flesh packed with a unique flavor combo – think of a mix between sweet and smoky, with a hint of caramel. It’s a taste that’s hard to pin down but unforgettable once you’ve tried it.
The fruit is quite a sight, resembling a large, oversized bean pod. It’s not just the taste that makes Jatoba stand out; this fruit comes with a host of nutritional benefits, often used by locals for its energy-boosting properties.
10. Java Apple
The Java Apple is a real treat from the tropics. This fruit resembles a bell-shaped treasure that comes in shades of red, pink, or even white. Originating from the Southeast Asian regions, it’s a crunchy, juicy delight making waves in fruit bowls around the globe.
Biting into a Java Apple is like taking a sip of slightly sweet, watery crispness, with a texture between an apple and a watermelon. It’s refreshingly light, not too sweet, and has this subtle rose-like flavor that dances on your tongue.
And the best part is it’s almost entirely made of water, making it the perfect hydrating snack for hot, humid days. Java Apples are often eaten fresh, right off the tree, or sliced up in fruit salads for a crunchy, hydrating addition.
11. Jazz Apple
Let’s groove with the Jazz Apple, a snazzy fruit that’s like the life of the party in the apple world. Born from a cross between the Royal Gala and the Braeburn, it hails from the beautiful orchards of New Zealand. It’s a beautifully round apple with stunning red and yellow skin that’s as smooth as jazz music.
Now, take a bite. Boom! It’s an explosion of sweetness with just the right hint of tanginess, making your taste buds swoon. The flesh is unbelievably crisp and juicy, offering a refreshing burst of flavor with every bite. It’s like biting into a fresh, cool breeze on a warm day.
Eat jazz apples raw, toss them into salads, bake them into pies, or cook them down into sauces. They hold their texture beautifully, making them a favorite among chefs and snackers.
12. Jelly Palm
The Jelly Palm fruit, also known as Pindo Palm fruit, is straight from the sunny locales of South America. Tasting a Jelly Palm fruit is like taking a mini flavor vacation. Each bite is a sweet, slightly tart surprise with a tropical twist that’s hard to put your finger on.
Some say it’s like a pineapple, apricot, and banana mix. Intriguing, right? The texture? It’s a bit fibrous and juicy, making it an adventure for your taste buds.
People love turning these fruits into jelly! But that’s not all; they’re also great in jams, wines, and pies. So, if you’re up for a taste challenge or just looking to jazz up your culinary creations, the Jelly Palm fruit might be your next big find. Who knew such a small fruit could be so full of surprises?
13. Jocote Fruits
Ah, the Jocote, a hidden gem from the tropical heartlands of Central America. It’s a small, plum-like fruit that fits snugly in your hand, with skin that transitions from green to a deep, passionate red as it ripens.
When jacotes are fully ripe, they offer a sweet and tangy flavor that’s both refreshing and complex, reminiscent of cherries with a tropical twist. But catch them early, and you’ll meet a more sour note, perfect for those who love a bit of pucker in their fruit.
Jocotes can be eaten fresh off the tree, sprinkled with salt for contrast, or even mixed into a savory salsa. They’re not just a treat for the taste buds but also a little nutritional powerhouse packed with vitamins and antioxidants.
14. Joel Bush Cherry
The Joel Bush Cherry is a delightful little secret from the world of fruits, not as widely known but a treasure worth discovering. Picture a lush cherry variety that’s more compact and perfect for smaller gardens or spaces. It’s like having a miniature cherry festival right in your backyard.
Now, let’s talk about taste. These cherries pack a sweet, tangy punch that’s just bursting with flavor. They’re a bit like the classic cherry taste but with a unique twist that sets them apart. Juicy? Oh, absolutely. And the color? A deep, inviting red that’s as pleasing to the eye as it is to the palate.
Originating from a cultivar designed for its hardiness and bountiful harvest, the Joel Bush Cherry is both a gardener’s dream and a food lover’s delight. Whether snacking on them fresh off the bush, baking them into pies, or adding them to your salads, these cherries are a versatile and delicious choice. So, if you want to add a little sweetness to your garden and diet, the Joel Bush Cherry might just be the fruit for you.
15. Jostaberry
If you mix black currants and gooseberries, you get a super berry—the Jostaberry fruit. It’s a cool, dark-colored berry that looks a bit like a large black currant but tastes unique. It’s a bit sweet, a bit tangy, and yummy.
Jostaberries come from a mix-up in the berry world, combining the best bits of their parent fruits. They’re not as sour as you might think; they’ve got a nice sweet touch with just a hint of tartness, making them great for snacking right off the bush or throwing into your favorite desserts.
16. Jujube
The Jujube fruit is a little gem that might not be in everyone’s fruit bowl but should be. This small Chinese date, round fruits look like olives or tiny apples and come from the jujube tree, which is quite popular in China and has been for thousands of years. When they’re ripe, they turn from green to a deep red or purple, and the inside is a soft, sweet flesh that’s a bit like a date in texture and taste.
Eating a jujube is like snacking on a sweet, slightly apple-flavored treat, with a tinge of sappiness for good measure. They’re often eaten dried, making them taste even sweeter, like candy.
17. June Plum
The June Plum might sound like it belongs in a summer month, but this fruit is a year-round treat from Southeast Asian tropics. Picture this: a fruit that starts green and transforms into a bright yellow or orange jewel as it ripens. It’s not just pretty; it’s got a taste that’ll take your taste buds on a trip.
Eating a June Plum, especially when it’s fully ripe, is like tasting a sweet and tangy blend that reminds some folks of mango and pineapple mixed. If you catch it a bit early, it’s crisp and tart, making it perfect for salads or as a crunchy snack.
18. Juneberry
Juneberry, also known as Saskatoon berry, is a tiny fruit with a big taste. It’s like nature’s candy, small and sweet, with a hint of almond flavor that makes it uniquely delicious. These berries look like blueberries, but they’re a tad bigger and have a more purple-ish, reddish hue.
Originating from cool climates, these berries have been a favorite for centuries, cherished by both Native Americans and settlers. They grow on shrubs that can be found wild in North America, from the United States to Canada.
You’re greeted with a sweet, slightly nutty flavor when you pop a Juneberry in your mouth. It’s a mix of cherry, almond, and apple, all rolled into one. Fresh off the bush, they’re irresistible. But they’re not just for snacking; Juneberries make amazing pies, jams, and even wines.
19. Junglesop
The Junglesop fruit comes from the tropical forests of Africa. It’s a fruit so big it looks like it could feed an entire family in one go. This hefty fruit can weigh several pounds, with a green, bumpy exterior that might not win any beauty contests but hides a delicious secret inside.
Crack open a Junglesop, and you’re greeted with soft, creamy white flesh that’s sweet with a hint of tanginess. Some folks compare its taste to a blend of banana, pineapple, and melon – a tropical cocktail of flavors that’s as refreshing as it sounds. It’s like nature’s dessert, ready to be enjoyed without added sugar.
20. Juniper Berry
Juniper Berries are seed cones from the juniper tree, which is cool. They’re small and round, and when ripe, they have a deep blue to almost purplish-black color and a slightly woody texture.
Now, for the taste – it’s a slightly piney flavor, which then gets hit with a bit of citrus and a peppery finish. It gives gin its distinctive flavor, so if you’ve ever wondered why gin tastes like a forest, thank juniper berries.
Juniper Berries come from various species of juniper trees across the northern hemisphere, from North America to Europe and Asia. But they’re not just for gin; people use them to season dishes, especially meats, and they’re a staple in traditional European cuisines.
Final Thoughts
Oh wow, what a ride we’ve been on, right? Exploring all these yummy tastes and stories from around the globe without even leaving the kitchen has been pretty epic. It’s as if each fruit was a little adventure on its own, showing us there’s a whole world of flavors beyond our usual grocery list.
I’ve got a bunch of new favorites to look out for now. I hope you’ve enjoyed this tasty journey as we’ve explored these unique fruits that start with J as much as I have. Perhaps you’re feeling a bit more adventurous for your next grocery run. Who knows what delicious discoveries await us next?
More Fruits From A to Z!
Resources
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