Let’s take a look at the vast array of 44 fruits that start with P! From the lush, dripping sweetness of a ripe pear to the exotic, tangy zest of papaya, the ‘P’ section of the fruit world is like a global festival for your taste buds.
Now, I’m not just throwing a random assortment at you. Instead, we’ll walk through a treasure trove of tastes, from the punchy passion fruit to the plush peach, each with its story, flavor, and home turf.
If you’re searching for the perfect fruit to perk up your plate, you’re in the right spot. I’m here to walk you through this vivid garden of fruits that starts with P, sharing tidbits about their tastes, how you might use them (beyond just snacking), and where these delightful treats originate.
So, let’s get to it – the wonderful world of P-fruits awaits!
Jump to:
- List of 44 Fruits That Start With P
- 1. Pacific Rose Apple
- 2. Palestinian Sweet Limes
- 3. Papaya
- 4. Parsonage Pears
- 5. Passion Fruit
- 6. Paw Paw
- 7. Peaches
- 8. Peach Palm Fruit
- 9. Pears
- 10. Pecan
- 11. Pepino
- 12. Pequi Fruit
- 13. Persian Limes
- 14. Persimmons
- 15. Peruvian Apple Cactus
- 16. Peruvian Groundcherry
- 17. Petit Rouge Grapes
- 18. Peumo Fruit
- 19. Phalsa Fruit
- 20. Pie Pumpkins
- 21. Pigeonplum Trees
- 22. Pigface Fruit
- 23. Pili Fruit
- 24. Pineapple
- 25. Pineberries
- 26. Pindo Palm Fruit
- 27. Pink Lady Apples
- 28. Pink Pearl Apples
- 29. Pinot Noir Grapes
- 30. Pinova Apples
- 31. Pitanga
- 32. Pitaya
- 33. Plantains
- 34. Plums
- 35. Plumcots
- 36. Pluots
- 37. Pomato
- 38. Pomegranate
- 39. Pomelo
- 40. Ponderosa Lemons
- 41. Prickly Pears
- 42. Prunes
- 43. Pulasan
- 44. Pumpkins
- Final Thoughts
List of 44 Fruits That Start With P
Ever tasted persimmon? Its silky, honey-like sweetness is a revelation. Or what about the prickly pear, with its blend of crunch and juiciness? This is an exploration of the vast range of sensory delights that fruits starting with ‘P’ bring to the table. So, if you’re ready to take a detour from the everyday apple or banana, join me.
- Pacific Rose Apple
- Palestinian Sweet Limes
- Papaya
- Parsonage Pears
- Passion Fruit
- Paw Paw
- Peaches
- Peach Palm Fruit
- Pears
- Pecan
- Pepino
- Pequi fruit
- Persian Limes
- Persimmons
- Peruvian Apple Cactus
- Peruvian Groundcherry
- Petit Rouge Grapes
- Peumo Fruit
- Phalsa Fruit
- Pie Pumpkins
- Pigeonplum Trees
- Pigface Fruit
- Pili Fruit
- Pineapple
- Pineberries
- Pindo Palm Fruit
- Pink Lady Apples
- Pink Pearl Apples
- Pinot Noir Grapes
- Pinova Apples
- Pitanga
- Pitaya
- Plantains
- Plums
- Plumcots
- Pluots
- Pomato
- Pomegranate
- Pomelo
- Ponderosa Lemons
- Prickly Pears
- Prunes
- Pulasan
- Pumpkins
1. Pacific Rose Apple
The Pacific Rose Apple, straight from New Zealand, boasts a vibrant pink to red skin that’s smooth and eye-catching. It’s large and round, with a sweet flavor that hints at floral undertones, making it juicier and more refreshing than your average apple. The flesh inside is crisp, firm, and pale white, offering a satisfying crunch with every bite. This apple is not just for snacking; it’s also great in salads or as a decorative dish addition, thanks to its striking appearance and delightful taste.
2. Palestinian Sweet Limes
Coming straight from the Middle East, Palestinian Sweet Limes is quite the treat. They have this smooth, pale green skin that’s easy on the eyes. When you hold one, it feels just right, not too big or small. Cutting into them, you’re greeted with this refreshing, sweet aroma. Now, these limes might trick you into thinking they’ll be sour, but take a bite, and it’s a whole different story. They’re sweet, with hardly any of the typical lime tartness, and the flesh is tender and juicy, making them perfect for a quick, hydrating snack. Plus, they look pretty on a plate with their light green, almost yellow flesh.
3. Papaya
Papayas are these big, tropical fruits that hail from Central America, but you can find them growing in lots of warm places now. They have beautiful green skin that turns yellow or orange as they ripen, so you know when they’re ready to eat. Crack one open, and inside, it’s like a sunset: bright orange flesh with a bunch of black seeds in the middle. You can eat or scoop those seeds; they’re a bit peppery. The flesh of the papaya is soft, almost buttery, when it’s perfectly ripe. Its taste is sweet but not overly so, with a hint of muskiness that’s unique. It’s great for breakfast, in smoothies, or alone.
4. Parsonage Pears
The Parsonage Pear, originally from New Rochelle, is quite the hefty fruit. It’s large, with a classic pear shape that tapers at the top. The skin is a warm yellow, dressed up with a speckling of russet dots that give it a rustic charm. The crown of the pear carries a russet blush, too, making it look almost sun-kissed. When you bite into one, it’s a whole mouthful with flesh that’s a tad grainy but still has that buttery pear texture.
5. Passion Fruit
Passion fruit that’s a fun one – it’s small but packs a punch. It hails from South America, but you’ll find it brightening markets worldwide. When it’s ripe, the skin goes from smooth to wrinkly, and it’s got this deep purple color, sometimes yellow, depending on the type. Crack one open, and inside, it’s a whole different world filled with these black seeds covered in a jelly-like goo. Now, the taste is what gets you. It’s tart, tropical, and sweet all at once, a real wake-up call for the taste buds. That aroma is like a bunch of flowers and fruits that have got together for a party.
6. Paw Paw
The Paw Paw, now that’s America’s gem of a fruit. It grows wild in the eastern U.S., and let me tell you, it’s not your typical fruit. It looks a bit like a green mango, with a skin that’s thin and edible when ripe, but most people peel it off. Inside, it’s got this creamy, custard-like yellow flesh. Its taste is a mix of banana, mango, and melon, all rolled into one – a smooth, sweet flavor with a tropical twist. Some even say there’s a hint of vanilla in there. The Paw Paw’s big seeds are easy to scoop out, and you’re left with just the good stuff.
7. Peaches
Peaches are summer in a bite, aren’t they? Originating from China but now loved worldwide, peaches have this velvety skin that’s a delight to touch. They come in shades of pink, orange, and red, like a sunset you can hold. When you bite into one, you’ll love that juicy, sweet nectar that dribbles down your chin if you’re not careful. They’re just sweet, with a slight tangy backdrop that keeps you returning for more. The flesh is soft, sometimes almost creamy, especially when ripe and ready. People love them fresh, but they also turn up in everything from pies to jams. They’re also a good source of vitamins A and C.
8. Peach Palm Fruit
The Peach Palm fruit is a burst of tropical goodness primarily found in Central and South America. They’re small, about the size of a chicken egg, and have this tough, reddish-orange skin that’s pretty unique. Now, don’t expect a peach-like flavor just because of the name. When you cook them, which you should because they’re not eaten raw, they turn into something quite special. They’ve got this earthy taste with a hint of nuttiness, like a chestnut or a potato. Inside, they’ve got a pit, so watch out for that.
9. Pears
Pears, they’re like the softer, sweeter cousins of the apple. They come from all over but especially thrive in cool climates. Their curvy, bell-like shape gives them a gentle, inviting look. Their skin ranges from a rustic green to golden yellow and sometimes a blushing red. Bite into a pear, and you’ll find the texture smooth, almost buttery, and with a subtle graininess that’s satisfying. They’re sweet but with a whisper of tartness that keeps things interesting. They’re versatile, too – eat them raw, toss them in salads, or bake them into desserts.
10. Pecan
Pecans are not fruits but nuts native to the southern United States. They’re a bit of an autumn icon. Pecans have a smooth, buttery taste with just a touch of sweetness and a satisfying crunch. When you open the hard, brown shell, you’re rewarded with a golden-brown nut shaped like an elongated brain—quirky, I know. Pecans are superstars in the kitchen. You can toss them into salads for some extra crunch, bake them into pies—that classic pecan pie—or snack on them raw or roasted.
11. Pepino
The Pepino, also known as Pepino melon, is a neat little fruit originally from South America. It’s got an oval shape and sports smooth skin with streaks of purple and yellow – pretty catchy to the eye. But don’t let the name fool you; it’s not quite a melon and not precisely a pear, though it’s often said to taste like a blend of both. The flesh inside is juicy and soft; when it’s ripe, it’s sweet with a light melon-like flavor. They’re mostly eaten raw, just sliced up, and enjoyed straight, but you can also toss them into a fruit salad if you’re feeling fancy. And get this: there’s no hassle with peeling because the skin is edible.
12. Pequi Fruit
Pequi fruit is a wild thing from Brazil, especially in the Cerrado region, like the Brazilian savannah. Round and about the size of an orange, pequi is cloaked in a thick green skin that you definitely wouldn’t want to bite into. But open that, and you’ll find a bright yellow flesh that’s fragrant and packs a punch with a strong, cheesy, and slightly tangy flavor. It’s an acquired taste, but in Brazil, they love it. They’ll cook it into stews, rice dishes, you name it. And here’s a heads-up: pequi has these sneaky little spines inside that you don’t want to mess with.
13. Persian Limes
Persian Limes are the go-to citrus for that perfect tangy zing. Unlike their lime cousins, they’re larger and have thicker, dark green skin that turns yellow when fully ripe. Originating from the Middle East, they’re now a staple in kitchens worldwide. Their flesh is seedless, making them a hassle-free option for adding juice to any dish or drink. The taste? It’s a bold, sharp tartness that is less bitter than a lemon, making it a favorite for squeezing over tacos or mixing into a refreshing mojito. They’re packed with vitamin C and bring a fresh, clean flavor.
14. Persimmons
Persimmons, now there’s a fruit that might surprise you. Originating from Asia, these little gems come in various colors, from light yellow to deep orange. They’re pretty on the outside, with a smooth, glossy skin that’s entirely edible. Bite into one, and if it’s the non-astringent type, like the Fuyu, you’ll get a sweet, almost honey-like flavor with a crunch. The astringent ones, like the Hachiya, need to be super ripe before you eat them, or they’ll have a puckering effect on your mouth — but wait until they’re soft, and you’re rewarded with a rich, custard-like taste that’s out of this world.
15. Peruvian Apple Cactus
The Peruvian Apple Cactus fruit, also known as the columnar cactus fruit, comes from a tall, spiky cactus standing proudly in the deserts of Peru. You’ll see these elongated, green to deep red fruits popping out like nature’s ornaments when it’s fruiting. They’re quite the sight. Now, when you get past its intimidating exterior, the inside is a different story — think of a kiwi but with a lighter, almost translucent flesh filled with tiny black seeds. Its taste is sweet and tart, similar to a juicy mix of watermelon and pear.
16. Peruvian Groundcherry
The Peruvian Groundcherry, a hidden gem from South America, is quite the treat. It looks like a small, delicate lantern encased in a papery husk. Peel that away, and you have a golden, berry-like fruit inside. It’s tangy yet sweet, with a flavor that’s a cross between a tomato and a pineapple but with a twist. These guys are great for snacking, throwing into salads, or making into jams. They’re not just tasty but also packed with vitamins and antioxidants.
17. Petit Rouge Grapes
The Petit Rouge Grapes are like vineyard jewels, specifically from France. These small, deep red grapes are a sight to behold, with a skin almost velvety to the touch. When you pop one into your mouth, you’re greeted with a sweet and slightly tart flavor, a balance that makes them incredibly moreish. They’re not just for eating straight from the vine, though; these grapes shine in wines, giving a depth and richness sought by connoisseurs.
18. Peumo Fruit
The Peumo fruit is a rare find from the forests of Chile. This fruit, about the size of a small apple, boasts a deep red or sometimes purple skin that’s smooth and inviting. When you bite, the flesh is surprisingly soft and juicy, offering a sweet flavor with hints of tartness that dance on the palate. It’s not commonly found in grocery stores, making it a cherished treat for those who stumble upon it or cultivate it.
19. Phalsa Fruit
Phalsa fruit, a hidden South Asian treasure, tastes tiny but mighty. These small, round berries, dark purple to almost black when ripe, are a burst of sweet and sour in every bite. They’re like nature’s candy, with a tartness that makes them perfect for hot summer days. Eaten fresh off the bush, they’re a delightful snack, but they also transform beautifully into cooling drinks, tangy jams, or exotic toppings for desserts. Despite their size, phalsa fruits pack a nutritional punch, rich in vitamins and antioxidants.
20. Pie Pumpkins
Pie pumpkins, those small, round beacons of the fall season, are a baker’s delight. Unlike their larger counterparts used for decorations, these pumpkins boast a sweeter, more refined flavor, making them the secret ingredient behind that classic pumpkin pie taste. They hail from the fertile fields of North America, cloaked in a smooth, vibrant orange skin that hints at the rich, creamy flesh inside. When roasted, their texture and sweetness are enhanced, offering a subtle blend of earthy nuttiness synonymous with autumnal comfort food.
21. Pigeonplum Trees
Pigeonplum trees are found along the sandy shores and dunes of the Caribbean and parts of Florida. They bear small, initially green fruits that turn a deep purple when ripe, almost like little jewels amidst the foliage. These fruits are a mix of sweet and tart flavors reminiscent of plums, with a firm texture that’s surprisingly refreshing.
22. Pigface Fruit
Despite its odd name, pigface fruit is a delightful find from Australia’s coastal regions. This succulent plant produces bright pink flowers that transform into reddish fruits, like a fig crossed with a kiwi. Upon eating one, you’ll experience a mildly sweet and salty flavor, similar to a salty watermelon with a hint of strawberry and a juicy and slightly crunchy texture.
23. Pili Fruit
The Pili fruit is originally from Southeast Asia. Its nut inside is edible, and the fruit encasing it is a culinary delight. This fruit has a rugged, dark outer skin, and inside, it’s filled with a fibrous, somewhat oily flesh that’s rich and sweet, reminiscent of jackfruit and pineapple combined. When ripe, it offers an exotic and comforting taste experience. The nut, once processed, is even more of a treat, with a rich, buttery flavor that makes it a prized ingredient in local sweets and delicacies.
24. Pineapple
Pineapple, that tropical superstar, is like sunshine in fruit form. Originally from South America but now grown in every tropical region, it’s a symbol of hospitality and, let’s be honest, a party for your taste buds. Covered in a tough, spiky exterior, it’s all a facade because inside lies the golden, juicy flesh that’s a perfect blend of sweet and tart. Slice it open, and you’re greeted with that fresh, vibrant aroma that screams ‘tropical paradise.’
25. Pineberries
Pineberries are like the cool, mysterious cousins of the strawberry family, making you do a double-take. Imagine a berry that looks like it forgot to ripen, sporting a creamy white color with specks of red seeds. Originating from a cross between wild strawberries from South America and North America, these little novelties are a delightful surprise. They taste like a blend of pineapple and strawberry — that’s where the name comes from.
26. Pindo Palm Fruit
Pindo Palm fruit, or Jelly Palm fruit, comes from the Pindo Palm tree, a sight to behold with its feathery fronds waving in the Southern U.S. and South American breeze. The fruit is a small, yellow-orange orb resembling a mini, oval-shaped coconut. Its sweet, slightly tart flavor is often compared to pineapples or apricots. This distinct taste makes it perfect for making jellies, hence the nickname.
27. Pink Lady Apples
Pink Lady Apples, with their vibrant blush over a golden background, are as pretty as they are tasty. Originating from Australia, they’ve charmed their way into fruit bowls worldwide. They offer a crisp crunch and a refreshing sweetness balanced with just the right amount of tartness. This delightful flavor combo makes them perfect for eating fresh, though they’re also stars in salads, pies, and sauces.
28. Pink Pearl Apples
Pink Pearl Apples are a hidden gem in the apple world, boasting a stunning surprise inside. From the outside, they look pretty standard with a greenish-yellow skin, but slice them open, and you’re greeted by a vibrant pink flesh that’s as beautiful as it is unusual. Originating from California, these apples offer a delightful balance of sweet and tart taste, perfect for waking up your taste buds.
29. Pinot Noir Grapes
Pinot Noir grapes are the darlings of the wine world, small, delicate, and with a deep, enticing shade of purple skin. Coming from the Burgundy region of France, these grapes have found their way into cooler climates worldwide, each vineyard imparting its charm to the fruit. When ripe, they offer a complex flavor profile, a mingling of fruity and earthy, with notes of cherries, raspberries, and a hint of forest floor.
30. Pinova Apples
Pinova Apples, a crisp delight, hail from Germany, bringing freshness to the apple scene. They wear beautiful skin, blushed with stripes of red and yellow, making them stand out in any fruit bowl. They have a firm yet juicy texture and taste like a sweet mix of honey and citrus, with just enough acidity to keep things interesting.
31. Pitanga
Pitanga, or Surinam cherry, is a tropical fruit that’s quite the eye-catcher with its bright red or sometimes deep orange hue when ripe. Native to South America, its shape resembles a tiny pumpkin with ribbed sides. Its taste starts off with a tangy punch akin to a cherry, then unfolds into a sweet, slightly peachy finish.
32. Pitaya
Pitaya, more commonly known as dragon fruit, is an exotic treat from the cactus family, primarily grown in Southeast Asia and Central and South America. Its appearance is striking – a bright pink or yellow skin with green spikes, resembling a flame. Inside, the flesh varies from white to deep magenta, dotted with tiny black seeds, giving it a starry night sky appearance. Taste-wise, it’s subtly sweet, akin to a blend of kiwi and pear, with a mild, almost melon-like flavor.
33. Plantains
Plantains are the sturdy, versatile cousins of bananas from tropical regions around the globe. Unlike bananas, plantains are less about peeling and eating raw and more about cooking to unlock their flavors. When green, they’re firm with a starchy texture, ideal for frying or boiling, and taste somewhat like potatoes. As they ripen to yellow or black, they sweeten up, perfect for caramelizing into a delicious dessert or sweet side dish. Plantains are a staple in many cultures, from Latin America to Africa to Southeast Asia.
34. Plums
Plums are like nature’s candy, offering a juicy flavor that ranges from sweet to slightly tart. These delightful fruits come in various colors, from deep purple to red and even golden yellow, each with a unique taste. Plums have smooth skin and succulent and refreshing flesh. A ripe plum’s flesh is so tender and flavorful that it melts in your mouth.
35. Plumcots
Plumcots are a delightful blend of plums and apricots, showcasing the best traits of both. They often have reddish-purple skin from plums, while their flesh ranges from bright yellow to deep red, hinting at the apricot’s influence. Born from the hands of horticultural innovation, these fruits are primarily cultivated in the United States.
36. Pluots
Pluots are the flavorful offspring of plums and apricots, leaning more towards the plum side but with a delightful sweetness that’s all their own. These fruits boast smooth, vibrant skin ranging from deep purple to a mottled pink, cradling juicy flesh that’s incredibly sweet with hints of apricot tartness. Developed in the United States, pluots have become a summer market favorite, offering a refreshing, firm, and succulent bite.
37. Pomato
The Pomato is a hybrid that combines the underground tuber goodness of a potato with the above-ground fruiting of a tomato plant. The tomatoes you get are similar to regular tomatoes; they are juicy, tangy, and perfect for salads or sauces. Below the soil, the potatoes are as versatile as any other, ready for baking, mashing, or frying. Originating from experimental gardens, the Pomato is a quirky addition to any home garden, offering the best of both worlds with its dual-purpose growth.
38. Pomegranate
Pomegranates, those jewel-like fruits, first came from the Middle East. Opening one reveals chambers of ruby red seeds or arils, each a perfect blend of juicy sweetness with a hint of tartness. Eating them is a burst of flavor, refreshing and complex.
39. Pomelo
Pomelo is the giant of the citrus family and comes from Southeast Asia. Imagine the sweetest grapefruit you’ve ever had, but without the bitterness, and you’re getting close to a pomelo. It’s got a thick, green, or yellow peel that hides the large, juicy segments inside, which can range in color from pale yellow to pink.
40. Ponderosa Lemons
Ponderosa Lemons are enormous, sometimes weighing over two pounds. With thick, bumpy skin that’s more textured than your standard lemon, they catch the eye quickly. A ponderosa lemon has juicy, acidic, and slightly sweet flesh that’s perfect for any recipe calling for lemon.
41. Prickly Pears
Prickly Pears, the fruit of the cactus, are as intriguing as they sound, with a tough outer skin dotted with spines, demanding respect and careful handling. Originating from the Americas, they’ve become a symbol of the desert, thriving in arid environments. Their taste is a delightful mix of bubblegum and watermelon with a juicy and slightly granular texture.
42. Prunes
Prunes, essentially dried plums, are a sweet and chewy delight. When you bite into a prune, you experience a deep, caramel-like sweetness with hints of earthiness, a mature contrast to their fresh counterparts. They’re incredibly versatile, enjoyed as a snack, added to baked goods for natural sweetness, or stewed to complement savory dishes. Beyond their taste, prunes are celebrated for their digestive benefits, thanks to their high fiber content.
43. Pulasan
The Pulasan, a lesser-known cousin of the rambutan and lychee, is a tropical fruit delight from Malaysia. It looks quite the part for exotic fare, with its short, thick hairs covering a thick, leathery skin, usually in a deep red or sometimes yellow hue. Crack open this outer layer, and you’re met with a translucent, juicy flesh that clings to a large seed. The taste is sweet, with a texture and flavor that’s a cross between lychee and grapes but even richer, almost like nectar.
44. Pumpkins
Pumpkins, the quintessential symbol of fall and festivities, are from North America. These large, round fruits wear a thick, orange skin that houses dense, fibrous flesh and a hollow center filled with seeds. When cooked, pumpkins transform, offering a sweet, slightly earthy taste as comforting as autumn. Roasted, pureed, or baked into pies, they become the star of any dish, melding beautifully with spices like cinnamon and nutmeg.
Final Thoughts
Wow. It’s fascinating to see how nature’s candy can vary so vastly from one corner of the globe to the next. I hope this little adventure has sparked your curiosity to explore beyond the usual apples and bananas on your next grocery run.
There’s a whole universe of tastes and textures waiting to be discovered. So, let’s keep our palates adventurous and our fruit bowls colorful. Here’s to finding your next fruity obsession! Happy tasting!
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