This is a comprehensive and up-to-date list of Fruits starting with Letter P.
- Fruit Names Starting With Letter P
- 1. Pacific Rose Apple Fruit (Sciros)
- 2. Palestinian Sweet Lime Fruit (Citrus limettioides)
- 3. Papaya Fruit
- 4. Parsonage Pear Fruit
- 5. Passion Fruit (Passiflora edulis)
- 6. Paw Paw Fruit (Asimina triloba)
- 7. Peach Fruit
- 8. Pear Fruit
- 9. Pequi Fruit (Caryocar brasiliense)
- 10. Persian Lime (Citrus × latifolia)
- 11. Persimmon Fruit
- 12. Petit Rouge Grape
- 13. Phalsa Fruit (Grewia asiatica )
- 14. Pigeonplum Fruit (Coccoloba diversifolia)
- 15. Pili Fruit (Canarium ovatum)
- 16. Pineapple Fruit
- 17. Pineberry Fruit
- 18. Pink Pearl Apple Fruit
- 19. Pinot Noir Grape Fruit
- 20. Pinova Apple Fruit
- 21. Pitaya Fruit
- 22. Plantain Fruit
- 23. Plum Fruit
- 24. Plumcot Fruit
- 25. Poha Berry Fruit (Physalis peruviana)
- 26. Pomato Fruit
- 27. Pomegranate Fruit
- 28. Pomelo Fruit (Citrus maxima)
- 29. Ponderosa Lemon Fruit
- 30. Ponkan Fruit (Citrus poonensis)
- 31. Prickly Pear Fruit (Opuntia ficus-indica)
- 32. Pulasan Fruit (Nephelium ramboutan-ake)
- 33. Purple Mangosteen Fruit (Garcinia mangostana)
Fruit Names Starting With Letter P
1. Pacific Rose Apple Fruit (Sciros)
The Pacific Rose apple fruit (Sciros) is a small, round, and slightly flattened apple that ranges in color from light green to yellow with a rosy blush.
The skin is thin, tough, and smooth with a downy surface.
The flesh is white, fine-textured, and juicy with a sweet-tart taste. Pacific Rose apples are available from mid-summer through early winter.
They are best eaten fresh out of hand but can also be used in salads, pies, tarts, and other desserts.
2. Palestinian Sweet Lime Fruit (Citrus limettioides)
The Palestinian Sweet Lime Fruit (Citrus limettioides) is a small citrus fruit that is round to oval in shape and has a smooth, thin skin that is green when immature and yellow when ripe.
The flesh is juicy, acidic, and very sweet. The flavor is unique and distinctly different from other citrus fruits.
3. Papaya Fruit
Papaya is the fruit of the plant Carica papaya, the sole species in the genus Carica of the family Caricaceae.
Papayas are native to the tropics of the Americas but can be found in many tropical and subtropical countries.
The papaya is a small, tree-like plant that grows 5 to 10 meters (16 to 33 feet) tall, with a trunk diameter of 30 centimeters (12 inches).
The fruit is long and oval, weighs 1 to 2 kilograms (2 to 4 pounds), and has yellow or orange flesh. The taste of papaya fruit is sweet and musky with a soft texture.
The color varies from shades of yellow to orange depending on the variety. Some physical properties include being 78% water, 0.9% protein, 20% sugar, and 2% fiber.
Papayas are rich in beta carotene and vitamin C; they also contain potassium, magnesium, and phosphorus.
Papaya fruit is eaten fresh or used in juices, smoothies, salads or desserts. It can also be cooked or dried for use in jams, jellies or preserves.
4. Parsonage Pear Fruit
Parsonage Pear fruit is a cultivar of the European Pear.
It is an heirloom variety that was introduced in the early 1800s.
The Parsonage Pear has a sweet, rich flavor and a creamy texture.
The fruit is golden-yellow in color and has smooth skin. It is used for fresh eating, canning, baking, and preserves.
5. Passion Fruit (Passiflora edulis)
The passion fruit (Passiflora edulis) is a fruit that grows on a vine.
It has a sweet, tropical flavor and is often used in jams, jellies, and desserts.
The passion fruit is also used to make juice, wine, and liqueur.
The skin of the passion fruit is edible, but the seeds are not.
The passion fruit is a deep purple or black color. It is a smooth fruit with a waxy skin. The passion fruit is high in Vitamin C and antioxidants.
6. Paw Paw Fruit (Asimina triloba)
The pawpaw (Asimina triloba) is a North American fruit tree that grows in the eastern United States and Canada.
The pawpaw is the largest edible fruit indigenous to the United States. The pawpaw is a deciduous tree.
The bark is dark gray and shallowly furrowed. The leaves are simple, alternate, long-petioled, entire, and palmately lobed with 5–7 lobes.
The flowers are produced singly or in pairs in early spring before the leaves emerge; they are large, showy, and sweet-scented, with five creamy-white petals.
The fruit is a large berry about long and wide containing numerous small seeds.
The taste of the ripe fruit has been compared to that of a banana, custard apple, papaya, or pineapple.
Pawpaws are eaten fresh or used to make ice cream, smoothies, breads, cakes and pies.
7. Peach Fruit
The peach fruit is a drupe, meaning that it has a hard outer shell surrounding the seed.
The peach tree is native to China and was introduced to Europe by traders in the early 1500s. Peach trees are now grown commercially in many parts of the world.
The skin of a peach can be eaten, but most people discard it and eat only the fleshy part of the fruit. Peaches are sweet with a slightly tart taste.
They vary in color from yellow to pink to red. The physical properties of peaches include that they are soft and juicy with smooth skin.
They are usually eaten fresh, but can also be used in jams, pies, and other desserts.
8. Pear Fruit
The pear is a fruit that is typically eaten raw, although it can also be cooked. It has a sweet, juicy taste and a characteristic grainy texture.
Pears are available in a variety of colors, including green, yellow, brown, and red. They are typically round or pear-shaped and have smooth skin.
Pear flesh is usually white or off-white, but can also be pink or red.
Pears are high in fiber and vitamin C. They also contain significant amounts of potassium and vitamin K.
Pears are most often eaten fresh, but they can also be used in jams, jellies, pies and other baked goods.
9. Pequi Fruit (Caryocar brasiliense)
The Pequi fruit is a small, yellow to orange fruit that grows on the Caryocar brasiliense tree.
The fruit has a sweet and sour taste with a slightly woody flavor. It is often used in jams, jellies and sauces. The Pequi fruit is also high in Vitamin C and antioxidants.
10. Persian Lime (Citrus × latifolia)
The Persian lime (Citrus × latifolia) is a citrus fruit that is grown in warm climates.
It is thought to be a hybrid of the Key lime and the citron.
The fruit is green when ripe and has a sour, acidic taste. It is used to make juice, cocktails and sorbets.
11. Persimmon Fruit
The persimmon is the edible fruit of a number of species of trees in the genus Diospyros.
The most common type consumed in the United States is the Hachiya, which is an astringent variety. The word “persimmon” comes from the Algonquin word pessimen, meaning “a dry fruit”.
The persimmon tree can grow to a height of 50 feet and has dark green leaves. The fruit ripens from green to yellow or orange to red.
It has a sweet-tart flavor and is eaten fresh or dried.
12. Petit Rouge Grape
The Petit Rouge grape is a red wine grape that is believed to be a cross between the Gamay Noir and Pinot Noir grapes.
It is a small, dark red grape that has a slightly sweet taste and produces a fruity, light red wine. The wine has a pale pink color and is low in tannins.
It is best served chilled and can be used in sangria or as a mixer for cocktails.
13. Phalsa Fruit (Grewia asiatica )
The Phalsa Fruit (Grewia asiatica) is a small, round fruit that is native to India and Pakistan.
The fruit has a sour, acidic taste and is green or light pink in color.
The physical properties of the Phalsa Fruit include a hard skin and a succulent center. The fruit is used in Indian cuisine and can also be used to make juice, jam or jelly.
14. Pigeonplum Fruit (Coccoloba diversifolia)
The pigeon plum (Coccoloba diversifolia) is a tropical fruit that is native to Central America and the Caribbean.
The fruit has a sweet, fruity taste and is typically light green in color.
It has a smooth texture and can be eaten fresh or used in jams, jellies, and other desserts.
The physical properties of the pigeon plum include being slightly acidic with a high water content.
It also contains vitamins A and C, as well as potassium. Pigeon plums are used medicinally to treat diarrhea, dysentery, and other gastrointestinal problems.
15. Pili Fruit (Canarium ovatum)
The pili fruit (Canarium ovatum) is a tropical fruit that is native to the Philippines. It has a sweet, nutty flavor and a creamy texture.
The skin of the pili fruit is brown or green, and the flesh is white or yellow.
It is soft and juicy, with a slightly fibrous texture.
Pili fruit is high in vitamins A and C, as well as antioxidants. It can be eaten fresh or used in smoothies, jams, jellies, or desserts.
16. Pineapple Fruit
Pineapple is a tropical fruit that grows on an evergreen tree.
The pineapple fruit has a sweet, tart flavor and a juicy, golden flesh. It is available fresh, canned, or frozen year-round.
The pineapple plant is believed to have originated in Brazil or Paraguay.
Christopher Columbus discovered the pineapple on his voyage to the New World in 1493 and brought it back to Europe.
Spanish explorers introduced the pineapple to Asia and Africa in the 1500s. Pineapple is high in vitamin C and manganese.
It also contains bromelain, an enzyme thought to aid digestion.
17. Pineberry Fruit
Pineberry fruit is a type of strawberry that has white flesh and red skin.
It is believed to be a hybrid of the wild strawberry and the Chilean strawberry.
Pineberry fruit is grown in Europe, North America, and South America. It is eaten fresh or used in jams, jellies, pies, and other desserts.
18. Pink Pearl Apple Fruit
The Pink Pearl apple is a pink-fleshed apple cultivar developed in 1944 by Albert Etter.
The apple is medium to large, conical in shape, and has a light pink flesh that is slightly sweet and tart.
The skin is smooth, glossy, and green with a red blush. The apple is firm and crisp with a good shelf life. It is suitable for eating fresh, cooking, or juicing.
19. Pinot Noir Grape Fruit
The Pinot Noir grape is a red wine grape variety, thought to be indigenous to the Burgundy region of France.
It is now grown in many countries around the world.
The name “Pinot Noir” means “black pine” in French, due to the deep purple color of the fruit.
Pinot Noir wines are typically light-bodied and fragrant, with red fruit flavors and earthy notes.
They are often described as ” Burgundian “, due to their similarity to the wines of Burgundy, France.
20. Pinova Apple Fruit
The Pinova apple is a German cultivar that was introduced to Europe in the early 1990s.
It is a cross between the Golden Delicious and Braeburn apples and has a sweet/tart taste and a rosy-pink color.
The physical properties of the Pinova apple include smooth skin, crisp texture, and juicy flesh.
It is generally eaten fresh, but can also be used for cooking or cider making.
21. Pitaya Fruit
The Pitaya fruit is the fruit of several different cactus species indigenous to the Americas. The most common variety of pitaya grown commercially is Hylocereus undatus.
It has a deep red/purple skin and white flesh with small black seeds.
The Pitaya fruit is sweet, fragrant, and has a slightly acidic taste.
The color of the flesh can vary from white to shades of pink and red depending on the variety. It is eaten fresh or used in smoothies, juices, jams, jellies, pies, and other desserts.
The Pitaya fruit is also used to make wine.
22. Plantain Fruit
The plantain is a fruit that is botanically classified as part of the banana family.
It is a large, starchy fruit that has green skin and yellow flesh.
Plantains are often eaten cooked, and they are used in dishes such as soups, stews, curries and rice dishes. They can also be mashed into a type of pudding.
23. Plum Fruit
Plums are a type of fruit that is typically eaten fresh.
They have a sweet and tart taste, and their color can vary depending on the variety.
Some plums are smooth, while others have wrinkled skin.
They are generally oval in shape, but can also be round. Plums are a good source of fiber and vitamin C. They can be used in a variety of dishes, such as pies, tarts, jams, and jellies.
24. Plumcot Fruit
Plumcots are the result of a plum and an apricot hybrid.
They were developed in the early 1900s by Luther Burbank, a plant breeder who also created the Santa Rosa plum and the Shasta daisy.
Plumcots are available from late July to September. They have a sweet-tart taste with hints of both plums and apricots.
The skin can be red, yellow or green, depending on the variety.
The flesh is orange or yellow. Plumcots are soft and juicy with a slightly firm texture. They are used for fresh eating, jams, pies, and other desserts.
25. Poha Berry Fruit (Physalis peruviana)
Physalis peruviana is a small fruit-bearing shrub in the nightshade family, Solanaceae.
It is native to South America but has been introduced to other parts of the world, including Asia, Africa and Europe.
The plant produces an edible berry that is spherical in shape and about 1 cm (0.4 inch) in diameter.
The skin of the berry is thin and translucent, and the inside is filled with small seeds that are surrounded by a juicy, orange-colored pulp.
The taste of the Poha Berry Fruit (Physalis peruviana) can be described as sweet and tart with a slightly acidic aftertaste.
It has a reddish-orange color when ripe. The physical properties of the fruit include being soft and juicy with smooth skin.
It can be eaten fresh or used in jams, jellies, sauces or smoothies.
26. Pomato Fruit
The Pomato is a grafted plant that is produced by grafting together a tomato plant and a potato.
The resulting plant has the characteristics of both plants, with tomatoes growing on top of the potato vines. The fruit is red and shaped like a tomato, but has a potato-like flavor.
It can be used in the same way as a regular tomato, but some people find it to be more flavorful than traditional tomatoes.
The Pomato is a popular garden plant, as it is easy to grow and produces a high yield of fruit.
27. Pomegranate Fruit
The pomegranate fruit is a ruby-red, globe-shaped fruit that grows on trees.
The edible seeds are surrounded by sweet, tangy pulp. Pomegranates have been enjoyed for centuries and are now being rediscovered as a nutritious and antioxidant-rich superfood.
The pomegranate is believed to have originated in the region extending from Iran to northern India. It has been grown in the Mediterranean region for thousands of years.
Pomegranates were introduced to California by Spanish missionaries in the late 18th century. Pomegranates have a tart, slightly sweet flavor and a juicy, crunchy texture.
The seeds are sometimes eaten fresh but are more commonly used in juices, jams, jellies, sauces and syrups.
Pomegranate juice is high in antioxidants and has been shown to have anti-inflammatory properties.
28. Pomelo Fruit (Citrus maxima)
The Pomelo fruit (Citrus maxima) is a citrus fruit that is closely related to grapefruit.
It is the largest citrus fruit and can weigh up to 5 pounds.
The pomelo has a thick rind that is green when immature and turns yellow or orange when ripe. The flesh of the pomelo is pale yellow, juicy, and fragrant.
The taste of the pomelo is sweet and sour with notes of grapefruit.
29. Ponderosa Lemon Fruit
The Ponderosa Lemon is a citrus hybrid of a pomelo and a citron.
It is a large fruit, weighing up to 2 pounds. The skin is yellow with reddish-orange spots and the flesh is pale yellow.
The flavor is sweet and acidic with notes of grapefruit and lemon. The Ponderosa Lemon tree is cold hardy to USDA Zone 7.
It grows 10 to 12 feet tall and produces abundant fruit.
The fruit can be eaten fresh or used in recipes calling for lemons or grapefruit.
30. Ponkan Fruit (Citrus poonensis)
Ponkan is a citrus fruit that is oval in shape and has smooth, thin skin. It is the result of a cross between a tangerine and a grapefruit and is thought to have originated in Japan.
The fruit has a sweet taste with hints of orange and grapefruit and its color can vary from yellow to orange.
Ponkan fruit are typically eaten fresh, but can also be used in juices, jams, and jellies.
31. Prickly Pear Fruit (Opuntia ficus-indica)
Prickly pear fruit (Opuntia ficus-indica) is a succulent plant in the cactus family.
It is native to Mexico and Central America but has been naturalized in many other parts of the world.
The prickly pear fruit is oval or cylindrical, and ranges in color from green to red.
It has numerous small spines on the surface and sweet, juicy flesh inside.
Prickly pear fruit is high in fiber and vitamin C, and can be eaten fresh or used in juices, jams, jellies, pies, and other desserts.
32. Pulasan Fruit (Nephelium ramboutan-ake)
Pulasan (Nephelium ramboutan-ake) is a tropical fruit found in Southeast Asia. It has reddish-orange skin and a sweet, acidic taste.
Pulasan is high in Vitamin C and other antioxidants. It is used to make juices, jams, and jellies.
33. Purple Mangosteen Fruit (Garcinia mangostana)
The purple mangosteen fruit (Garcinia mangostana) is a tropical fruit that is grown in Southeast Asia.
The fruit has a sweet and sour taste and a dark purple color.
The fruit is eaten fresh or used in juices, smoothies, and desserts. The fruit is also used in traditional medicine to treat a variety of health conditions.