You will be surprised by the range of 25 fruits that start with K. Today, we’ll be entering a fruity fiesta, from the widely known kiwi to the lesser known Kahikatea.
Let’s detour from the everyday fruit bowl, shall we? Today, we’re not here for the regulars. Instead, we’ll find hidden gems from the fruit world, and our magic letter of the day is “K.”
Now, I know what you’re thinking, “Fruits that start with ‘K’? Are there enough to fill a basket?” You will be surprised by the world of fruits that are out there to taste and share. You’ll experience tastes that range from “Whoa, that’s sweet!” to “Hmm, never tasted anything like this before!”
We’re talking about fruits that don’t just look good on your Instagram feed but are a carnival for your taste buds. Have you ever wondered where these exotic treats come from or how even to eat them? Well, you’re in for a treat because that’s exactly what we’ll find out.
Ready to get a little adventurous with me? Let’s kickstart this kaleidoscopic tour with some kickin’ fruits that begin with “K!”
Jump to:
- 25 Fruits Starting With K
- 1. Kabosu
- 2. Kaffir Lime
- 3. Kahikatea
- 4. Kakadu Plum
- 5. Kaki Persimmon
- 6. Kantola
- 7. Kanzi Apple
- 8. Kapok
- 9. Karkalla
- 10. Karonda
- 11. Kei Apple
- 12. Kepel
- 13. Keule
- 14. Key Lime
- 15. Keitt Mango
- 16. Kiwi
- 17. Knobby Russet Apple
- 18. Korean Pear
- 19. Korlan
- 20. Koroi
- 21. Kwai Muk
- 22. Kumquat
- 23. Kundang
- 24. Kutjera
- 25. Kyoho Grapes
- Final Thoughts
- More Fruits from A to Z!
25 Fruits Starting With K
The K taste adventure spans the globe from the kiss of sweet nectar to the tang of a crisp bite. Have you ever wondered what fruit starting with the letter K doubles as a dessert tastes like? Or perhaps what’s a tangy K treat that’s a chef’s secret ingredient? Buckle up, and let’s find out!
1. Kabosu
Meet Kabosu, Japan’s citrus superstar who’s not just a pretty face. This little green globe might remind you of a lime at first glance, but it’s got a unique charm. Kabosu is from Oita Prefecture in Japan, where it’s celebrated for adding a zesty punch to dishes and drinks.
If we talk about its taste, think of the tangy kick of lime mixed with a hint of orange sweetness – that’s Kabosu for you. It’s like a citrus remix that brightens up your taste buds. The flesh is juicy, and the skin is a vibrant green, making it tasty and beautiful to look at.
Whether you squeeze it over a plate of sashimi or mix it into a refreshing cocktail, Kabosu will deliver a citrusy sparkle.
2. Kaffir Lime
Oh, the Kaffir Lime. This fruit hails from Southeast Asia and is a real game changer in the kitchen. Picture a lime but with a rough, bumpy skin, and you’ve got the Kaffir Lime. Its color? A deep green that screams “I’m full of flavor”.
When it comes to taste, the Kaffir Lime is on the tart side, with a strong citrus kick that can wake up your dishes. But here’s the twist – it’s not just the used juice. The leaves of the Kaffir Lime are where the magic happens. They’re added to curries, soups, and stir-fries, giving them a fresh, lemony zest that’s hard to beat.
3. Kahikatea
The Kahikatea fruit comes straight from New Zealand, the country’s tallest native tree. You might not find this fruit in your grocery store, but it’s quite the treat. The berries are small and have a jet-black color when ripe, contrasting beautifully with the bright red of the fleshy base they sit on.
Taste-wise, there’s a subtle sweetness, more mellow than bold, with a soft texture that makes it easy to munch on. Kahikatea berries are not just eaten but also part of the local birds’ diet, showing how intertwined they are with their ecosystem.
4. Kakadu Plum
The Kakadu Plum is a superstar from Australia, specifically from the Top End. This little green fruit has a punch and tangy flavor that wakes your taste buds.
It’s a sour explosion with a slightly bitter aftertaste. It’s often used in jams and sauces or to add a zing to dishes.
The Kakadu Plum is small, about the size of an olive, and light green. Its skin is smooth, and inside, there’s a hard pit. This fruit is also an absolute vitamin C powerhouse—way more than your average orange.
5. Kaki Persimmon
Kaki Persimmon, or simply Persimmon, is a delightful fruit that you’ve got to try. Hailing from East Asia, this orange beauty has a round, slightly squished shape, like a tomato dressed for a fall festival. When it’s just ripe, the skin has a glossy sheen, and the inside is like nature’s jelly—sweet, with a hint of honey and a smooth texture that melts in your mouth.
Note that there are two types of persimmon: astringent and non-astringent. The astringent type needs to be super ripe before you eat it, or it’ll taste more like cotton than candy. But the non-astringent kind? You can chomp into it like an apple. No waiting is required.
6. Kantola
Kantola, a spiny gourd, might not be the first fruit you’d pick up because it looks like a mini green porcupine. But don’t let its spiky exterior fool you; this fruit is a hidden gem, trendy in India during the monsoon season.
So, what does it taste like? It’s a cross between a bitter gourd and a zucchini, but less bitter and more crunchy when cooked. Kantola is usually chopped up and fried, which turns its spikiness into a crispy delight. The inside is soft and has a mildly refreshing taste that’s perfect for a rainy-day snack. Kantola comes from a plant that loves the humid, rainy weather, thriving in parts of Asia.
7. Kanzi Apple
The Kanzi Apple is like the rockstar of the apple world. Born from a happy mix of the sweet Gala and the tangy Braeburn, this apple came from Belgium and made a name for itself. It’s a bright red apple with just the perfect amount of yellow, calling your name from the fruit stand.
Take a bite, and you’ll get why it’s unique. The Kanzi Apple is super crisp, and it hits you with a sweet flavor that’s got just the right hint of sour – it’s like it’s waking up your taste buds. It’s the kind of apple that makes you think, “Wow, this is how apples should always taste.”
8. Kapok
Kapok might throw you for a loop because it’s not your typical fruit bowl candidate. This attractive plant is more famous for its cotton-like fibers than its fruit, but let’s dive into the fruit part anyway. Originating from tropical regions like Mexico, the Caribbean, and South America, the Kapok tree is a giant in the landscape and fruit. Well, it’s quite the curiosity.
The fruit is a large pod that cracks open to reveal seeds surrounded by a fluffy, cotton-like substance. But unlike the apples and oranges of the world, Kapok’s fruit isn’t eaten.
The fluffy fiber is the star, traditionally used for stuffing pillows, mattresses, and even life jackets. So, taste-wise, Kapok’s fruit doesn’t make the culinary cut. It’s all about the fiber, which is silky, soft, and surprisingly water-resistant.
9. Karkalla
Karkalla is also known as pigface, which might not sound super appetizing, but don’t let the name fool you. This succulent plant hails from the coastlines of Australia and is quite the sight with its vibrant pink flowers. But we’re here for the fruit, which is as enjoyable as its floral display.
Karkalla fruit looks like a fig crossed with a grape, with a plump, juicy body. When you bite into one, you’ll find it’s crisp, slightly salty, and has a taste reminiscent of a salty apple or kiwi. Its flavor reflects its coastal roots, blending sweet and salty, but it’s surprisingly refreshing.
10. Karonda
Karonda, or Carissa carandas, is a tiny fruit with a big personality, hailing from parts of Asia and thriving in the Indian subcontinent. This fruit comes in small, jewel-like berries that could easily pass for cranberries’ cousins, ranging from green to a deep, inviting ruby red as they ripen.
Bite into a karonda, and you’re in for a tart surprise. These fruits are sour with a hint of sweetness that sneaks up on you, making them perfect for those who love a slight pucker in their snacks. But here’s the thing – they’re not just eaten raw. In India, karonda is often transformed into pickles and jams, where its tartness shines, adding a zesty kick to meals.
11. Kei Apple
The Kei Apple is like sunshine packed into a fruit, coming to us straight from the sunny landscapes of South Africa. Don’t let the name fool you; while it shares the word “apple,” this fruit is more of a small, yellow-orange orb that could remind you of a mini tomato or a large berry when you first see it.
When you bite into a ripe Kei Apple, expect a sweet, slightly tangy, refreshing flavor. But watch out; not all are sweet; some can be tart enough to make your lips pucker. Besides being a tasty snack, the Kei Apple is also known for its hardy nature. It is often used as a hedge plant in its native South Africa. So, if you ever come across this bright little fruit, try it.
12. Kepel
Kepel, also known as the “Kepel fruit,” is a rare find from the lush forests of Java, Indonesia. Picture a fruit that looks like a small, brown apple or pear but with a smoother, more exotic flair. That’s your kepel.
Now, let’s talk about flavor because that’s where the Kepel shines. It tastes like a mix of mango, banana, and a hint of vanilla—pretty amazing. It’s sweet, aromatic, and creamy, and it just melts in your mouth.
But here’s the fun part: back in the day, it was said that only Javanese royalty (from Java Island) could enjoy the Kepel fruit. It was that special! Besides its taste, it was also believed to have the power to make your breath smell sweet.
13. Keule
The Keule fruit hails from the lush rainforests of Chile. Not your average fruit, the Keule is shaped like a pear, with a smooth, greenish-yellow skin that houses a soft, creamy interior.
When you take a bite, you’re greeted with a sweet, slightly tangy flavor reminiscent of a banana mixed with a hint of cucumber. This subtle combination makes the Keule an intriguing fruit to try. This fruit’s texture is soft, almost custard-like, making it a delightful treat to enjoy on its own or perhaps blended into a smoothie for a tropical twist.
14. Key Lime
Key Lime is like the zesty little cousin in the citrus family, packing a punch in a small package. Originating from Southeast Asia, this tiny fruit has made a big name, especially in the sunny Florida Keys, where it’s a local celebrity.
This lime is smaller than the ones you usually see in the grocery store, with a bright green skin that turns yellow as it ripens. But it’s the taste that makes the Key Lime stand out—it’s tart, tangy, and has more oomph than your average lime. This bold flavor makes it the star ingredient in the famous Key Lime Pie, giving the dessert its signature kick.
Beyond pie, Key Lime juice is a fantastic way to add a splash of tropical tang to drinks, seafood dishes, and even marinades.
15. Keitt Mango
The Keitt Mango is like the gentle giant of the mango family, hailing from sunny Florida. It’s a large, oval-shaped fruit with a skin that stays green primarily, even when it’s ripe and ready to eat. However, don’t let its size intimidate you. Inside, it’s all sweetness and light.
The flesh of a keitt mango is juicy, fiberless, and boasts a sweet yet slightly tangy flavor that mango lovers can’t get enough of. It’s the fruit that makes you want to close your eyes and savor each bite, maybe even find yourself doing a little happy dance.
This mango variety is a late-season bloomer, making its grand entrance when most other mangoes have finished blooming.
16. Kiwi
Kiwi, or as some like to call it, the fuzzy fruit, is a little bundle of sweet and tart all wrapped up in a brown coat. This small, oval-shaped fruit originally hails from China, but it’s been winning hearts worldwide, especially in New Zealand, where it got its famous nickname.
Peel back that unassuming outer layer, and you’re greeted with a vibrant green interior speckled with tiny black seeds. Kiwi’s taste is a nice balance of sweetness and acidity, making it a refreshing snack or a zesty addition to your morning smoothie.
17. Knobby Russet Apple
The Knobby Russet Apple is one of those fruits that genuinely challenges the saying, “Don’t judge a book by its cover.” At first glance, it might not win any beauty contests with its rough, warty skin, which is far from the smooth, glossy apples we’re used to. But hailing from England, this apple is all about substance over style.
A Knobby Russet is dense and sugary with a rich, nutty taste that sets it apart from its more conventional counterparts. Often described as a great “keeper,” the Knobby Russet is enjoyed for its longevity, staying fresh through the winter if stored properly.
18. Korean Pear
The Korean Pear, often called Asian pear, is like the crunch master of the pear family. Coming straight from, you guessed it, Korea, this fruit is a real treat with its round, apple-like shape and beautiful, golden-brown skin.
When you take a bite, it’ll feel like the juiciest, crispiest apple you’ve ever had, but it’s a pear. It’s sweet, with just a hint of tartness, making it incredibly refreshing. And the water content? So high it’s like biting into a juicy, sweet waterfall. Thanks to their texture and flavor, these pears are a hit in salads, eaten raw, or even paired with cheese.
19. Korlan
Korlan, also known as Nephelium hypoleucum, is an exotic little fruit that’s starting to make waves outside its native home in Southeast Asia. It’s a less famous cousin of the lychee and rambutan with its unique twist.
The korlan is small and round, with a semi-translucent skin that’s not as hairy as rambutan or rough as lychee. It’s more like a smooth, blush-colored gem hiding among the leaves. Expect its taste to be sweet and slightly tart flavor that’s incredibly refreshing.
The flesh is juicy and firm, wrapping around a single seed like its relatives. Korlan is mainly found in the wild and rural gardens of Thailand, Laos, and Vietnam.
20. Koroi
Koroi, also known as the Black Sapote or chocolate pudding fruit, is a real treat from the tropical parts of Mexico, Central America, and Colombia. It looks like a green tomato on the outside, but when you crack it open, you’ll find a rich, chocolatey brown flesh that’s soft and smooth.
When it’s fully ripe, the taste of Koroi is a dream for anyone with a sweet tooth. It’s lovely, with a custard-like texture that reminds you of chocolate pudding. Some say it has hints of chocolate and coffee, making it a natural dessert straight off the tree.
21. Kwai Muk
Kwai Muk is a lesser-known fruit gem from the vibrant forests of Southeast Asia, particularly making its home in parts of China. This fruit might not look appealing with its rough, orange skin, but what’s on the inside counts. You’ll find soft, juicy, vibrant orange flesh when you open it.
Its taste is a fascinating mix of sweet and sour, with a tropical tang that might remind you of apricot or even a bit of mango. The texture is somewhat firm yet yielding, making each bite a delightful experience.
22. Kumquat
Kumquats are like nature’s tiny citrus candies. They came to us from Southeast Asia but are now grown in many parts of the world, like the sunny gardens of Florida and California. These little guys are small and oval, about the size of a large olive, and they pack a zesty punch. The cool thing about kumquats is that you eat them whole—skin and all. The skin is sweet, and the flesh is tart, creating a perfect sweet-tart balance with each bite.
The burst of flavor from this little fruit is surprising; almost like popping a natural sour candy in your mouth. They’re great for snacking, adding a citrusy zing to salads, or making marmalade.
23. Kundang
Kundang is a delightful fruit found basking in the tropical sun of Malaysia. At first glance, it might remind you of a small plum or apricot, with its smooth, yellow-orange skin that sometimes flushes with a rosy hue when it’s ripe and ready.
You’ll be met with sweet, juicy flesh with a bit of tanginess. This lovely balance of sweet and sour makes Kundang a popular choice for snacking in the regions where it grows. The fruit is firm yet tender, making each bite a refreshing experience.
Grown mainly in Southeast Asia, Kundang is a treat during its season, often enjoyed fresh off the tree or used in local dishes to add a burst of tropical flavor.
24. Kutjera
Kutjera, the desert truffle, is a true gem from Australia. It’s more of a bush tomato, thriving in the harsh conditions of the Outback. The Kutjera has a small, wrinkled appearance, often resembling a raisin when dried, which is how it’s commonly found and used.
Bite into Kutjera, and you’ll discover a rich, savory, and slightly peppery flavor with a hint of sweetness. This taste makes it a prized ingredient in Indigenous Australian cuisine, used to add depth to stews and sauces or enjoyed as a standalone snack.
25. Kyoho Grapes
Kyoho Grapes are like the royalty of the grape world. Originating from Japan, they’re loved everywhere they’re grown. These big, juicy grapes are so plump that they almost look like they’re about to burst. Their deep purple, almost black skin wraps around sweet, succulent flesh that’s a treat for your taste buds.
When you pop a Kyoho Grape into your mouth, you’ll first notice the burst of sweetness, followed by a subtle hint of tartness. This balance is what makes them so irresistible.
The skin is thicker than your average grape and is usually peeled before eating, leaving you with just the juicy, flavorful inside that’s almost like grape jelly but better. These grapes aren’t just for snacking; they’re considered a luxury and are often given as gifts in Japan.
Final Thoughts
So, we’ve had quite the adventure, haven’t we? It’s fantastic to see all the different tastes and stories from fruits that start with K worldwide.
I hope this has made you curious to try some new flavors yourself. It’s a big, tasty world out there, full of surprises. Let’s not stop exploring and finding new favorites. Who knows what delicious fruit we’ll discover next? Here’s to more tasting adventures ahead!
More Fruits from A to Z!
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