This list of 57 fruits that start with M includes favorites like mangos and mandarins and lesser-known ones like malus sieversiis and moras. Let’s travel the globe as we learn about these diverse and unique fruits!
I’ve been having so much fun globe trotting around the world as I discover the fruits from each letter of the alphabet. If you enjoy a plant-based diet as much as I do, you’d want to know about as many edible fruits as possible. After all, they aren’t just tasty but also good for you!
I’ll share information on where they come from, how they taste, and a few ideas on how to use them.
Ready to explore nature’s desserts that start with M? Let’s get going!
57 Delicious Fruits That Start with M
In this section, you’ll find details on 57 tasty (some unusual) fruits that start with M that you can add to your daily diet. Although some are hard to find, they are worth the hassle! If you like this list of fruits beginning with M, you’ll also enjoy going through the list of fruits that start with A, fruits that begin with D, and fruits that start with C.
Now, without any more delay, let’s find out the names of fruits that start with M:
- Macadamia Nuts
- Macoun Apple
- Madison Peach
- Madras Thorn
- Madrono
- Malabar Plum
- Malay Rose Apple
- Malus Sieversii
- Mamey Sapote
- Mammee Apple Fruit
- Mamoncillo
- Mandarin
- Mangaba
- Mango
- Mangosteen
- Maniikara Elata
- Manzana
- Maqui Berry
- Maqueno Banana/Plantain
- Maracuya
- Marang
- Margill Apple
- Marionberry
- Marisol Clementine
- Marsh Pink Grapefruit
- Marula
- Masak Hijau Banana
- May Apple
- Mayan Nut
- Maypop
- May Pride Peach
- McIntosh Apple
- Mediar
- Melon
- Merton Pride Pear
- Melon Pear
- Membrillo
- Merlot Grape
- Meyer Lemon
- Mexican Limes
- Mexican Plum
- Midyim Berry
- Minneola Tangelo
- Mini-Mandarin Oranges
- Miracle Fruit
- Mora De Castilla
- Moriche Palm Fruit
- Mountain Serviceberry
- Midgen Berry
- Miyama Cherry
- Mora
- Mock Strawberry
- Monstera Deliciosa
- Musa Ingens
- Mulberry
- Murray’s Plum
- Musk Melon
1. Macadamia Nuts
Are you surprised to see Macadamia nuts on the list? Well, nuts are fruits!
Macadamias grow on the macadamia tree native to Asutralia. Commercially, however, they are more prevalent in Hawaii. These small, bulbous, and globular nuts are tan on the outside.
Macadamia nuts are creamy and buttery, much like cashews, and taste sweet. You can roast them for a crunchy bite or add them to your desserts. How about some chocolate macadamia nut cookies?
Macadamias are an excellent source of antioxidants, fiber, and vitamins.
2. Macoun Apple
When you put together McIntosh and Jersey Black, you get Macoun apples. These juicy apples originated in 1923 in the US. They have a deep purplish-red flush over a subtle green backdrop. The flesh is white, crispy, and incredibly juicy.
Macouns taste like a killer combination of strawberries and spices. These boxy apples are best enjoyed fresh, but they can also be used in tart recipes. They also juice pretty well.
Macoun apples are packed with magnesium, calcium, and fiber.
3. Madison Peach
Madison peaches grown on frost-resistant trees. These medium-sized freestone fruits have a bright red outer layer, an orangeish-yellow frim juicy flesh, and a delightful peach flavor. Serve the fresh fruit sliced, cook it into jams, or bake a pie. It tastes delicious each way.
Madison peaches bring a lot of fiber, vitamin C, and antioxidants.
4. Madras Thorn
Madras thorn, or Manila tamarind, is a Southeast Asian fruit that grows in pods. Its thick and hard outer layer protects its juicy inner flesh. You’ll find madras thorns in shades of green, pink, brown, and red.
The fruit’s taste is a mix of sweet and sour with a tangy undertone. You can eat it raw, make jam or jelly, or use it as a curry seasoning.
Madras thorns are an excellent source of vitamins A and C and have antioxidant properties.
5. Madrono
South America is home to a droopy lemon-like yellow-colored fruit called madrono. This citrusy fruit has a textured rind that covers a soft white pulp.
Like lemons, madronos are tangy and tart. Although the fruit can be eaten fresh, it’s commonly used to make marmalades, jams, and alcoholic drinks. Unfortunately, fresh madronos are hard to find outside of their native country.
As you might have guessed, madronos, like all their citrusy cousins, are rich in vitamin C.
6. Malabar Plum
If there’s one fruit that can fool you into thinking it’s a guava, it’s the Malabar plum. These guava-sized fruits start green and take on a deep pink hue before turning black. The fruit holds one to two free seeds in its flesh that rattle upon shaking.
These tropical plums have a prominent floral scent when ripe. So they are also called rose apples. Malabar plums make an excellent addition to salads, juices, and smoothies.
Malabar plums are loaded with calcium and potassium.
7. Malay Rose Apple
Malay rose apples aren’t apples! They are a delicious, bell-shaped, oblong fruit from the lowland rainforests of Southeast Asia. Malay rose apples are also called mountain apples or rose apples. They are primarily dark red on the outside, with a few exceptions of white or pink-skinned fruits. The flesh is white and crisp, holding a large seed in the center.
This juicy fruit is slightly sweet and often leaves a tangy aftertaste. The flavor is pretty weak, so it is best used in pickle and jelly recipes.
Vitamins A and C and fiber make this fruit a nutritious snacking option.
8. Malus Sieversii
Southern Kazakhstan brings us a wild apple variety called Malus sieversii. These small-sized apples can be conical, round, or flattened in shape. They all have thin, smooth green skin when the fruit is unripe but turns golden yellow with time. You can tell these apples apart by the striped or solid red patches on the outer layer.
Malus sieversii apples have light green or pale yellow flesh and a sweet, tangy taste. Most folks enjoy these apples as snacks, but you can always use them in apple pie or tart recipes.
Like most of their cousins, malus sieversii apples are rich in fiber.
9. Mamey Sapote
Mamey sapote is a fruit that appears regularly in Latin American dessert recipes. This football-shaped berry grows in Central America. It has a rough and thin brown exterior and pale orange flesh. Mamey sapote is a sweet fruit with a creamy texture—perfect for smoothies, ice creams, and milkshakes.
A quick tip: A ripe mamey sapote can be refrigerated for three days before it goes bad. Remember that before buying a bunch!
Mamey sapote is high in vitamins C and A, fiber, and potassium.
10. Mammee Apple Fruit
West Indies and tropical America give us the small to medium-sized berry called mammee apple. It’s a round (sometimes slightly irregular) fruit that wears rough and textured brown skin. If you can look inside, you’ll spot a light olive-colored flesh with a large seed in the center. Larger mammee apples can have up to four seeds.
The fruit is pretty complex flavor-wise. It gives hints of passionfruit, apricot, berry, vanilla, root beer, and sometimes pumpkin. The flavor does wonders in smoothies and milkshakes. You can even pair them with other fruits for a more pronounced taste.
Mammee apples are packed with potassium. They also have a promising antioxidant profile.
11. Mamoncillo
Have you ever heard of Mamoncillos? They are tropical fruits from the island of Margarita and some parts of northern South America. Their lime-like green, leathery rind, and thick rind have earned them a pet name: Spanish lime. But they aren’t limes. They are more closely related to lychees; their bulbous, shiny flesh confirms the relation.
The fun bit? They taste like a combination of limes and lychees, too! Tangy and sweet all at the same time. So, mamoncillos are perfect for cocktails and other beverages.
The fruit has an impressive nutrient profile, boasting high calcium, phosphorus, and vitamin C levels.
12. Mandarin
Mandarin oranges are small citrus fruits originating from Asia’s tropical and subtropical areas. These vibrant orange-colored fruits have a thin, easily-peeled skin and segmented juicy flesh inside. They have a sweet yet tangy flavor with hints of floral notes.
Mandarin oranges can be eaten fresh, used in salads and desserts, or juiced for a refreshing drink. They are also a popular ingredient in Chinese cuisine.
Mandarin oranges contain vitamin C and other antioxidants, making them a healthy snacking option.
13. Mangaba
Native to Southern America, mangabas are berry-like, oval fruits with yellow, green, and sometimes red hues. You can tell a mangaba is fully ripe when its yellow skin shows red markings. Ripened mangabas are also incredibly aromatic. Their flesh is light yellow, fibrous, and soft.
Mangabas are sweet fruits that are mostly enjoyed fresh by the natives. Those who understand the flavor profile also use the fruit to make syrups, juices, wines, and jellies. Some also use it in pastries and ice creams.
Mangabas contain iron, calcium, zinc, and phosphorus.
14. Mango
We all know and love mangoes, the King of tropical fruits! Native to South Asia, these juicy fruits come in various shapes, sizes, and colors. Some have a round shape, while others are more elongated. The skin can be green, yellow, or red; some varieties even combine all three colors.
Mangoes are known for their sweet flesh, which is best eaten fresh. They are also used in smoothies, salads, and desserts like mango sticky rice. The unripe green mango makes pickles and other savory dishes in some cultures.
Mangoes are rich in vitamins A and C. They also have high levels of fiber.
15. Mangosteen
Southeast Asia brings us the small and incredibly sweet mangosteens. These round fruits have flattened ends and wear a thick and tough dark red exterior layer. Beneath the layer is a white and juicy flesh that tastes like a powerful duo of pineapples and peaches. Mangosteens leave a tangy aftertaste.
It’s easy to enjoy these fruits fresh. Peel the skin and dig in the pulp with a spoon. Add the fruit to your refreshing fruit salads and sorbets for a more presentable approach.
Mangosteens are packed with antioxidants and vitamins.
16. Maniikara Elata
Maniikara elata is a fruit from the dry tropical regions of the Amazon region in Brazil. It’s a light brown fruit with a rough and tough rind. The insides have a light peach flesh and two black seeds in the center. The sweet and milk-like creamy flesh is perfect for smoothies and milkshakes. You can also peel the rind and enjoy the fruit fresh.
Manilkara elata is a nutrient-dense fruit.
17. Manzana
Manzana is Spanish for apples – all the 7500 different varieties of apples!
Apples come in all sorts of flavors. Some are sweet, like Fuji, and others are sour, like Granny Smith. They also boast different colors. Some can be pink with yellow stripes, and others can be bright green.
Because of their versatility, apples are super popular. Some folks munch on them as snacks, while others use them to whip up delicious treats like pies, sauces, and cider.
Apples are packed with fiber, vitamins C and A, and antioxidants.
18. Maqui Berry
We have a hot new superfruit in town, and it’s called maqui! These little powerhouses come straight from the rainforests of Chile and Argentina.
These small, purple berries have shiny, taut skin and pack a flavor punch like blackberries. You can enjoy maqui berries’ sweet and refreshing flavor by popping them fresh or using them in wines, sauces, and jams.
Despite their small size, maqui berries are loaded with good stuff. They contain decent levels of antioxidants, fiber, and vitamin C.
19. Maqueno Banana/Plantain
It’s raining Southeast Asian fruits on this list of M fruits! Maqueno bananas, more popularly known as plantains, are a part of the banana family.
Plantains and bananas have two things in common:
- Color: Green when unripe, yellow when ripe, and black when overripe
- Shape. Elongated fruits with a slight curve in the center
But that’s about it! When it comes to flavor and kitchen uses, they are quite different. Unlike bananas, plantains cannot be eaten raw as they have high starch content and low sugar levels. They are mostly enjoyed cooked, either fried or boiled.
Plantains are rich in potassium and vitamins A and C.
20. Maracuya
Maracuya, or yellow passionfruit, is endemic to the Amazonian Brazil. The fruit is larger than its purple cousin, has an oval body, and yellowish-green skin. The inside of the rind is tough and white, holding the super delicious and juicy yellowish-orange pulp. There are also a lot of little seeds embedded in the pulp. The good thing is they are perfectly edible. So, peel the fruit and enjoy the pulp fresh. You can also use it in cocktails, juices, and desserts.
Maracuya has high levels of vitamin C and beta-carotene. It’s a healthy fruit.
21. Marang
Marang is a tropical fruit from the Philippines and some parts of Borneo. It’s a big fruit with green, soft-spiked skin on the outside and divided into creamy, white segments on the inside. Marang can stink up a room like durian. It smells like gasoline, which is pretty unappetizing for a fruit. But don’t let that fool you. The fruit is incredibly delicious, giving off flavors of pears, pineapples, and jackfruits.
If you try this fruit, don’t throw out the seeds. They taste like chestnuts when roasted – a perfect snack.
Marang is very good for your body. It has calcium, iron, beta-carotene, and fiber. There are also high amounts of vitamins C and A.
22. Margil Apple
Margil apples are England’s oldest dessert apples. They are the size of your palm and look too cute to eat. Their skin is flushed with hues of green and orange and has a velvety finish. These apples have a crisp white flesh that’s very well-balanced in flavor. Some say the fruit tastes a bit like honey and nuts.
Margil are fresh-eating apples. You can snack on them, add them to salads, or use them in pies.
This apple is bursting with vitamin C and antioxidants. It’s also a good source of dietary fiber.
23. Marionberry
Marionberries are medium-sized fruity delights from Oregon. They are slightly conical, have a dark purple glossy skin, and are loved for their sweet and tart flavor profile. If I have to compare the taste of a marionberry to another fruit, it would be the blackberry.
Marionberries make some super tasty syrups for ice creams. They are also good in jam, pie, and tart recipes. And, boy, have you ever tasted a marionberry cobbler or crumble? What a treat! Since these berries freeze like a dream, you can enjoy them year-round.
They are packed with vitamins A and C and antioxidants.
24. Marisol Clementine
Marisol Clementine is a hybrid citrus fruit cross between a clementine and an orange. It is a bright, vibrant orange with hints of red in some spots. The rind is glossy and textured, and it peels without much effort.
The star of the show, however, is the flesh inside! It’s juicy, aromatic, and super flavorful. You’d want to snack on these all day long. But there are other fun ways to enjoy these clementines – add them to salads, use their juice in cocktails, or make a delicious marinade.
They are a chock full of vitamins B6 and C. They also have good amounts of potassium.
25. Marsh Pink Grapefruit
Marsh pink grapefruits are an accident – and a delicious one at that! These medium-sized fruits are round or oblate in shape. Their pale yellow rind is glossy, medium-thin, and tough. Marsh pink grapefruits are juicy and tender on the inside. Their flesh is divided into segments, and they are all seedless! So, peel the fruit and pop a slice into your mouth right away! You’ll love the sweet and tangy flavor.
There are so many ways to use marsh pink grapefruits. Enjoy them fresh, add them to salad bowls, or use them in tart and pudding recipes. Marsh grapefruit marmalade tastes terrific, too.
This fruit brings a ton of potassium and vitamins C and A to your menu.
26. Marula
The marula fruit grows on the King of the African trees in Southern Africa. It’s a pit fruit with a tough seed in the center surrounded by a deliciously sweet and edible layer. Marulas are the same size as plums and have yellow loquat-like skin. Their flesh is white, glossy, and juicy—you can say it’s similar to lychee in texture.
Marulas are eaten fresh and used in cooking and baking. They are also a popular ingredient in jams and liqueurs.
This fruit is a powerhouse of minerals, including potassium, magnesium, iron, zinc, and calcium. It’s also rich in vitamin C.
27. Masak Hijau Banana
That’s a unique name. Masak hijau bananas grow on Malaysia’s tallest banana trees, and their size shows —some get as long as 10 inches!
Masak hijau bananas remain green throughout their maturity, unlike most bananas that turn yellow. Since they are mostly grown to make banana chips and put into curries, the fruit is harvested in its green state.
Masak hijau bananas have high levels of potassium and fiber.
28. Mayapple
Mayapples are berries, not apples! They are widely available in most parts of Northern America and spread toward Texas. This fruit is primarily round but can be a bit oblong sometimes. The skin is green when unripe and takes on a light pink hue as the fruit matures.
Ripe mayapples taste like pineapples combined with Starburst candies. They are sweet with hints of tartness. You can make delicious jams, jellies, and pie fillings from the fruit. Make sure you remove the seeds; they can be toxic.
Besides being tasty, mayapples are also a good source of antioxidants and minerals.
29. Mayan Nut
Mayan nut, or breadnut, is a small, round fruit that starts green and matures into yellow, orange, or red. It is found in parts of northern Mexico, Cuba, Jamaica, and the Caribbean islands of Trinidad.
Inside the rough rind is a fleshy and sweet pulp with an ample seed in the center. The seed is edible and tastes like coffee and chocolate when roasted. Yum!
When boiled, the fruit has a potato-like taste. You can mash the cooked fruit or make pickles with it. It also does well in a few sweet dishes.
30. Maypop
Maypops are native to the eastern USA. They are oval berries similar in size to hen eggs. The fruit’s skin is green when unripe but gradually turns yellow-orange as it ages. Inside the rind is a gelatinous pulp that holds a few seeds.
Maypops taste like their tropical cousins, passionfruits. They are citrusy with hints of kiwis and pineapples. If you’ve tasted a Hawaiian punch, you’re not unfamiliar with the taste!
When it comes to kitchen uses, treat them as passionfruits. Make jellies, jams, pies, syrups, and drinks with them. Mix the fruit’s pulp in milk or yogurt for a tasty snack.
31. May Pride Peach
Do you love peach cobbler? If so, you’ll need to get on these beautiful peaches early in the season. Unlike most other peaches, they are ready for picking in May, as their name suggests.
May pride peaches showcase a yellow backdrop flushed with orange and red when ripe. They are medium-sized and have a good weight. Their flesh is juicy, sweet, and tangy—perfect for enjoying fresh or adding to baked goods.
You’ll find a ton of vitamins C, E, and K in the fruit. They are also a decent source of zinc.
32. McIntosh Apple
Next on the list of fruits that start with M is Canada’s national apple, the Mcintosh apple! It’s a medium-sized, bright red apple with a few green patches. When you peel the thin outer layer, you’ll see white flesh often tinted green or light pink.
These sweet yet tart apples are firm and crispy, making an excellent snack. They are also used in pies and compotes. And if you enjoy juicing, the McIntosh apple makes some excellent cider, too!
The McIntosh apple is high in dietary fiber and vitamin C and is a great source of antioxidants.
33. Medlar
Europe, the Netherlands, and a few parts of Southwestern Asia bring us this unique fruit known as medlar. It’s a small, round fruit that has a distinct open blossom at one end. If you look closely, you’ll spot multiple sepals. Unripe medlars have a firm, textured outer layer that varies in color from golden to orange-brown. As the fruit ripens, the skin darkens and wrinkles.
Ripe medlars have dark brown flesh that’s impressively sweet. Their flesh is as delicious as applesauce, with hints of cinnamon and vanilla. Delicious!
Add bletted (ripe) medlars to yogurt, bake them into cakes, or make jelly with them. If you prefer a savory bite, these fruits pair exceptionally well with blue cheese, lamb, and pork!
34. Melon
Melons are some of the most refreshing fruits you can eat. These succulent and juicy fruits grow on vines and are native to the African, Asian, and European continents. They aren’t limited to size, shape, color, or flavor! Eat them fresh, juice them, add them to salads, or use them in desserts – they always please!
The most popular melon varieties include watermelon, cantaloupe, and honeydew. There’s one that’s also called Santa Claus!
Melons have high water content and are rich in vitamins A and C. They are also a good source of dietary fiber and antioxidants.
35. Merton Pride Pear
Merton pride pears are from Surrey. These English pears look like their typical selves with a rounded bottom that gradually tapers to a narrower top. The firm and crisp fruit has pale-yellow skin with green patches. You can also spot some russet speckles on the outer layer. The creamy-white flesh inside is firm and sweet, perfect as a snack.
Merton pride pears are chin-dripping juicy – super refreshing as a summertime snack. Alternatively, use them in pies or tartlets. They also do well in savory dishes with pork and cheese.
36. Melon Pear
Melon pears are a juicy and sweet combination of melons and cucumbers. They hail from the Andes region and are also called pepinos, tree melons, and mellow fruits in their native land.
The most striking thing about melon pears is their appearance. They look like big, sunny yellow hearts with deep purple veins. Inside the outer layer is a soft and mouthwatering golden yellow flesh. Peel and slice the fruit, scoop out the flesh, and enjoy it fresh! Wrap the fruit in prosciutto and bake it with cheese for a unique twist.
Melon pears are full of antioxidants and vitamin C.
37. Membrillo
Membrillo is Spanish for quince. It’s a medium-sized fruit that resembles a cross between a pear and an apple. When ripe, the fruit is green and takes on a bright yellow hue with a few brown speckles upon maturing. A membrillo tastes and smells like a bouquet with slight citrusy notes.
The fruit is best enjoyed ripe and cooked. You can make a fruity paste called dulce de membrillo, which is delicious on toast or paired with cheese. You can also poach the fruit to use in tarts and pastries.
Quince is a great source of vitamins C and E, dietary fiber, and antioxidants. It’s also incredibly versatile in the kitchen – sweet or savory! Try out different recipes and see how you like it best!
38. Merlot Grape
The beautiful blue-black grapes you spot in the vineyards of Bordeaux and Napa Valley are Merlot grapes! They are medium to large with thick skin that takes on a dark blue hue as they ripen.
Merlot grapes have sweet, juicy flesh with hints of cherries and blackberries. The fruit is perfect for making wine, but it’s also great as a snack or in cooking and baking. Try adding merlot grapes to salads or making a grape chutney to pair with meat dishes.
39. Meyer Lemon
Meet Meyer lemons, a hybrid lemon variety from China. These yellow-orange, smooth-skinned, and slightly oblong lemons are a cross between mandarins and lemons. But they aren’t as acidic as regular lemons. They are sweeter with orange hints.
Meyer lemons have a thin rind and lots of juice, making them perfect for all dishes. You can use their zest and juice in desserts, savory sauces, or even lemonade! The fruit is also great for preserving – you can pickle the whole fruit or make marmalade with it.
Meyer lemons are rich in vitamin C, folate, and potassium.
40. Mexican Limes
Here’s another citrusy delight that starts with the letter M – Mexican limes! These small, round, and juicy fruits belong to the same family as lemons and oranges. But they are smaller in size and have glossy greenish-yellow skin.
Mexican limes, also called Key limes, come from the West Indies. They are most commonly used for their juice, which adds a refreshing zing to dishes. If you’re into trying new recipes, make a key lime pie or use the lime juice to marinate seafood. You can also make a classic margarita with fresh key lime juice!
41. Mexican Plum
Mexican plums, or big tree plums are from the North Texas area. They are medium plums that are yellow when unripe but turn a stunning shade of dark purple when ripe. Mexican plums have taut skin that conceals a juicy pulp and a hard, inedible pit in the center.
Mexican plums are tart and juicy. Their pulp makes a great addition to breads, sauces, and cakes. Some also make wine with the fruit’s pulp. If you’re looking for more ways to enjoy this tasty fruit, use it wherever you use a regular plum.
42. Midyim Berry
Midyims are small, blueberry-sized Australian berries that look too cute to eat. Unlike other berries, they are white and flaunt purple speckles over their skin. As for the taste, they are very close to the sweet and tart flavor of blueberries, with a hint of spiciness toward the end.
These bite-sized goodies are best enjoyed fresh off the plant, but there are other fun ways to add them to your diet. You can make jams and jellies or use them in baked goods like pies, muffins, and tarts. Midyim berries also taste great with ice cream and frozen yogurt.
Although tiny, they are packed with good-for-you nutrients like iron, calcium, and fiber.
43. Minneola Tangelo
Minneola tangelos are a cross between Dancy tangerines and Duncan grapefruits. This citrusy fruit comes from Florida and is beautifully orange inside out. The body appears bell-shaped with a protruding neck, so the fruit is called Honeybell.
Minneolas are sweet and tart, smell citrusy, and are immensely juicy. Since the fruit has no seeds in its pulp, it’s easy to juice. Add the juice to your cocktails without fear! Some people also use the fruit to make salsa for their seafood.
A ton of vitamin C is hiding in the pulp – so refreshing!
44. Mini-Mandarin Oranges
Meet the little cuties from Ancient China: mini-mandarin oranges. As the name suggests, they are the smaller version of regular mandarins. Other names for the fruit are baby mandarin, Kishu mandarin, and tiny tangerine. The fruit has thin and smooth orange skin that encloses orange pulp. The pulp is free of seeds, making the fruit a perfect snack for little kids.
The sweet flavor of these adorable baby mandarins makes them a top choice for fruit salads, smoothies, and juices. You can also include them in your baking to put a tangy twist on cakes, muffins, and bread. Of course, they are amazing, just as is – miniature-sized treats bursting with vitamin C!
45. Miracle Fruit
Don’t let the name deceive you – this fruit is no miracle worker. But the effects it has on your taste buds can be quite amazing! The miracle fruit is an exotic novelty fruit that grows in West Africa and changes how you perceive sour and bitter flavors.
After consuming a miracle fruit, everything sour will taste sweet for about 30 minutes to an hour. That’s because the fruit contains a protein that binds to your taste buds and alters how they respond to acids. Some people even use it as a natural sweetener! But don’t worry. Once the effect wears off, your taste buds will return to normal. Give it a try for a fun and unique food experience!
It’s nutritious, too, bringing a lot of vitamins A, C, E, and K to your table.
46. Mora De Castilla
Mora de Castilla is a blackberry native to Latin America and the Andes region. It’s a small fruit that grows in clusters on a thorny bush. When ripe, the berries are round and deep purple-black, with tiny seeds inside.
Mora de Castilla has a sweet yet tart flavor that’s way more pronounced than regular blackberries. This fruit is perfect for juicing. It also does wonders in jam and jelly recipes. Some also enjoy it in their pastries and ice cream.
If you are impressed by the flavor, wait till you hear about the health benefits. Mora de Castilla is a rich source of antioxidants, vitamin C, calcium, and phosphorus!
47. Moriche Palm Fruit
The next M fruit is a tropical fruit that grows in the wet regions of South America. The moriche palm fruit is unique in appearance—it has a maroonish-brown outer layer resembling a snake’s scales. Inside, the fruit is bright yellow and fleshy.
Morioche palm fruit, or aguaje, has a complex flavor profile. It is salty, sweet, and acidic all at once. Natives enjoy the fruit through jams, jellies, and ice cream. Some also ferment the fruit to make an alcoholic drink.
Aguajes have a high vitamin C content.
48. Mountain Serviceberry
Mountain serviceberry, or Amelanchier, is a small fruit from North America. It has a berry-like appearance and flaunts a red hue when unripe, aging into a deep purple, sometimes black, color.
Mountain serviceberries have a mild and tart flavor with hints of sweetness. Their firm texture makes them perfect for pies, jams, and preserves. They also taste great in savory dishes like salads or as a glaze for meat. Some even use them to make wine!
Besides being delicious, mountain serviceberries contain nutrients like iron, calcium, carotenoids, manganese, and copper.
49. Midgen Berry
Midgen berry, sand berry, is another delicious fruit from Australia. These small, spherical berries are white with many blue-gray spots on their skin – they are so heavily speckled they almost appear mauve!
Midgens are crunchy and sweet, housing three to eight pale brown seeds. If you ever get a chance to taste midgen berries, you’ll be surprised by their flavor, which has hints of ginger, eucalyptus, and nutmeg. The fruit is best eaten fresh but does well in jams and pies.
Midgen berries are a good source of vitamin C and dietary fiber. They also contain essential minerals like calcium, iron, and magnesium. So, next time you’re in Australia, don’t forget to try these unique and nutritious little fruits!
50. Miyama Cherry
Meet the bright red cherries from northeastern Asia—the Miyama cherries. They are also known as the Korean cherry or Korean mountain cherry.
Miyama cherries have smooth and glossy skin with a large seed in the center. Since the seed is toxic, it’s best to leave it out before tasting the sweet fruit.
51. Mora Berry
There are over 400 types of berries. So, naturally, we have quite a few on our list of fruits that start with M. This variety, the mora berry, is a close relative of the blackberry. It grows in the Andes Mountains and is about the size of a raspberry.
The mora berry has a tart, tangy flavor that pairs well with sweet desserts. You can make tarts, pies, jam, and even wine with this fruit. The mora berry also contains high levels of vitamins A, E, C, and K. The fruit is also rich in folic acid.
52. Mock Strawberry
Mock strawberries look very similar to the real deal. They are smaller, lack the black seeds on their skin, and have more prominent bumps. These berries hail from Southern Asia and are often called Indian strawberries.
Inside the stunning red exterior is a white, dry flesh that’s bland and watery. Mock strawberries aren’t delicious on their own. So people flavor them with sugar or use them in fruit salads.
Besides their aesthetic appeal, mock strawberries offer little nutritional value. They contain relatively lower levels of vitamins and minerals compared to other fruits.
53. Monstera Deliciosa
Our favorite monstera plant has edible fruit, too! The Monstera deliciosa is a tropical plant that grows in Panama and Mexico.
The fruit looks like an overgrown green ear of corn. It’s 10 inches long, has a green and scaly exterior, and is full of white, fleshy segments inside. Because of its unique appearance, it’s also called the Swiss cheese fruit. Inside, the flesh is creamy and reminiscent of combined pineapple, banana, and mango. It’s like nature’s tropical salad! You can eat it raw or add it to smoothies and desserts.
The fruit is high in carbs and vitamin C. It also has good amounts of protein and phosphorus.
54. Musa Ingens
What was the biggest banana you’ve ever seen? Well, the Musa Ingens fruit can put all your bananas to shame. This species of banana is native to Papua New Guinea and northern Australia.
The plant produces massive, curved bunches of fruits that can weigh over 100 pounds! Each banana can grow up to a foot long – imagine holding that one in your hand!
Musa ingens have a yellow pulp that’s filled with brownish-black edible seeds. Cooked fruit tastes similar to butternut squash with hints of sweet banana and a little tang.
55. Mulberry
We can’t talk about fruits starting with M without mentioning the beloved mulberry. This berry is similar to a blackberry but has a slightly sweeter taste. It grows on trees and comes in various colors, including white, red, purple, and black.
Mulberries are enjoyed fresh but also make for delicious jams, pies, and syrups. They are also a great vitamin C, iron, and dietary fiber source. So, next time you come across a mulberry tree, don’t hesitate to grab a handful of these sweet and nutritious berries! Be careful; these tasty berries can stain your hands and clothes.
56. Murray’s Plum
Murray’s plum is a rare Texan fruit. It’s round and small, has a red outer layer with a few white spots, and a waxy coating on the outside. Since the fruit is a tough find in stores, not many have tasted it.
If you ever get a chance to try Murray’s plum, you’ll be pleasantly surprised. It has an exotic and unique flavor – sweet and tangy at the same time. The fruit is also high in vitamin C.
57. Musk Melon
Musk melon, also known as cantaloupe, is a type of melon with a recognizable netted skin. This fruit originated in Persia and Egypt but is now grown worldwide.
The musk melon’s sweet and juicy flesh is perfect for eating raw or blending into refreshing smoothies. It also pairs well with savory dishes like salads and wraps.
Musk melons are an excellent potassium, vitamin C, and beta-carotene source. They also contain antioxidants.
Final Thoughts
Fruits can wow us! They are so diverse in appearance and flavor that it’s hard to get enough of them. It’s good that they can be used in different ways, too!
What’s your favorite way of eating fruit? And how many of these M fruits have you already tasted?
Let me know your answers in the comments below! Enjoy!
Resources
More Fruits From A to Z!
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