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I remember the first time I brought a Feijoa fruit to my English class. My students stared at it like it was an alien artifact. “Teacher, what IS that?” one student asked. From that moment on, I realised that vocabulary isn’t just about memorisation — it’s about sensory experience. Learning the names of fruits that start with F means discovering tastes, textures, and stories. Whether you’re grocery shopping, reading a menu in a café, or just expanding your vocabulary, knowing these fruit names gives you real tools for real conversations.
This guide organises fruits starting with F into common varieties (the ones you’ll see in supermarkets) and exotic ones (the ones that’ll impress people at dinner). I’ve included how they taste, where they’re grown, their health benefits, and how native speakers use them in sentences. By the end, you’ll be able to describe a Fuji apple as naturally as you’d describe an apple, and you’ll know exactly what to do with a finger lime.
Key Takeaways
- Most common F fruits — Fig, Fuji Apple, Feijoa, Fuyu Persimmon, and Fuzzy Kiwi are the ones you’ll find in regular supermarkets.
- Texture matters — Figs are chewy; Fuji apples are crisp; Feijoas are grainy; finger limes have caviar-like juice pearls.
- British vs. American names — In the UK, a “kiwifruit” is sometimes called a “kiwi”; in the US and NZ, “kiwi” stands alone. Figs are called the same thing everywhere.
- Health benefits — Figs are high in fibre; feijoas are rich in vitamin C; fuji apples regulate blood sugar; finger limes boost immunity.
- Culinary uses — Figs go in salads and desserts; feijoas become jams; finger limes garnish seafood and cocktails; fuji apples bake into pies.
Common Fruits That Start with F
These are the fruits you can walk into a supermarket and find year-round (or seasonally in most regions). They’re widely available, reasonably priced, and familiar to most English-speaking consumers.
| Fruit Name | Appearance | Taste | Texture |
|---|---|---|---|
| Fig | Pear-shaped, purple, green, or brown skin | Sweet, honey-like | Soft, chewy flesh with tiny seeds |
| Fuji Apple | Round, yellow-green with red blush | Sweet, crisp | Firm, juicy, dense flesh |
| Feijoa (Pineapple Guava) | Egg-shaped, green, the size of a golf ball | Sweet-tangy, tropical blend | Soft, grainy, custard-like interior |
| Fuyu Persimmon | Tomato-shaped, bright orange | Sweet, mild, slightly honeyed | Firm (when ripe), crisp, with a waxy skin |
| Fuzzy Kiwi (Kiwifruit) | Oval, brown fuzzy skin, bright green inside | Sweet-tart, slightly tangy | Soft, juicy, with tiny edible black seeds |
Example: Fuji apples are my go-to for lunchboxes because they don’t brown as quickly as other varieties, and they’re sweet enough that my kids actually eat them without complaining.
Example: If you’ve never tried a feijoa, imagine a cross between pineapple and guava — it’s distinctive, and you’ll either love it immediately or wonder what all the fuss is about.
Exotic Fruits That Start with F
These fruits are less common in regular supermarkets. You might find them in specialty shops, farmers markets, or online. They’re worth seeking out because they’re genuinely unique.
| Fruit Name | Native to / Grown in | Unique feature |
|---|---|---|
| Finger Lime (Caviar Lime) | Australia | Elongated; contains juice pearls that burst on your tongue |
| Fe’i Banana | Pacific Islands | Stubbier than regular bananas; orange-red colour; starchy, less sweet |
| Five Flavour Berry (Schisandra) | Asia (China, Korea) | Tiny red berry; claims to taste sweet, sour, salty, bitter, and pungent all at once |
| Flatwoods Plum | Florida, USA | Small, dark purple, tart, juicy; native to the southeastern US |
| Flacourtia (Lovi-lovi Fruit) | India, Southeast Asia | Small, dark red or purple; tart; used in jams and preserves |
Example: I tried a finger lime at a high-end restaurant as a garnish on a seafood dish, and the burst of citrusy juice was so surprising that I ordered another course just to get more.
Example: Fe’i bananas are less sweet than Cavendish bananas, so they’re better for cooking than eating raw — island chefs use them for savoury dishes.
Pronunciation note: “Feijoa” is pronounced “fay-JO-uh” or “fay-WO-uh” depending on your accent and the Spanish influence in your region. New Zealand English leans toward the Spanish pronunciation. Either is correct; just pick one and stick with it in conversation.
Deep Dive: Five Popular F Fruits
Fig
Figs are one of the oldest cultivated fruits. They’re sweet, soft, and full of tiny seeds. In the Mediterranean region, figs are almost sacred — they appear in ancient texts, mythology, and modern cuisine alike. A fresh fig’s flesh is delicate and slightly jammy.
How to eat them: Fresh figs need no prep — just cut them in half and scoop the flesh out with a spoon. Dried figs are chewier and can go into baked goods, salads, or eaten on their own.
Culinary uses: Figs pair beautifully with goat cheese and prosciutto in salads. They’re also baked into fig bars, added to jam, or stuffed as a dessert.
Example: “These fresh figs are so good — I could eat them plain, or slice them onto a cheese plate with some honey drizzled on top.”
Fuji Apple
Fuji apples are a hybrid of the Red Delicious and Ralls Janet varieties. They’re sweeter than Granny Smith apples and have a firmer texture than Gala apples. They store incredibly well — I’ve kept them in my fridge for weeks without them going mealy.
How to eat them: Raw, sliced, or whole. Fuji apples are excellent for snacking because of their sweetness and juice content.
Culinary uses: Baked into pies, sliced into salads, or blended into smoothies. They brown slowly when sliced, so they’re great for lunchboxes.
Example: “I’m packing Fuji apples for the kids’ lunches this week — they’re sweeter than the usual varieties, so there’s less picking at the lunch box.”
Feijoa
Feijoa (also called pineapple guava) comes from South America but grows beautifully in temperate climates like New Zealand and southern Australia. The flavour is genuinely unique — a blend of pineapple, strawberry, and guava. Nutritionally, it’s packed with vitamin C and fibre.
How to eat them: Cut the fruit in half and scoop the custard-like flesh directly into your mouth with a small spoon. The skin is inedible.
Culinary uses: Feijoas make excellent jams and chutneys. They can be pureed into smoothies, or their pulp can be used in baking.
Example: “The feijoa is a bit of an acquired taste, but once you love them, you’re always looking for them at the farmer’s market.”
Fuyu Persimmon
Persimmons come in two main types: astringent and non-astringent. Fuyu is the non-astringent variety, which means you can eat it while it’s still firm (the astringent varieties need to be completely soft or your mouth puckers). They have a subtle honey flavour and a waxy skin.
How to eat them: Peel the skin or cut the fruit in half and scoop. Some people eat the skin; others peel it. Both are acceptable.
Culinary uses: Sliced onto salads, dried for snacking, or baked into muffins and bread. They work well in Asian cuisines too.
Example: “I love fuyu persimmons in autumn — there’s something about their mild sweetness that feels seasonal, like September in fruit form.”
Fuzzy Kiwi (Kiwifruit)
Kiwifruit is native to New Zealand (where it’s called “kiwi” by locals) but was originally from China (where it was called “yang tao”). The fuzzy brown skin hides bright green flesh full of tiny black seeds. The taste is bright, sweet-tart, and tropical.
How to eat them: Peel the fuzzy brown skin away, then slice or eat the flesh straight up. The skin is technically edible but most people prefer it peeled.
Culinary uses: Blended into smoothies, layered in pavlovas, or eaten fresh. Kiwi’s natural enzymes make it a natural meat tenderiser — many Asian marinades use it.
Example: “Kiwis are so versatile — I either eat them plain for a quick vitamin C boost, or I blend them into smoothies with spinach and yoghurt.”
Health Benefits and Nutrition
Fruits starting with F are nutritional powerhouses. Here’s why they matter:
- Figs: High in fibre (aids digestion); rich in antioxidants; improve bone health; support heart health.
- Fuji apples: Regulate blood sugar (soluble fibre); boost immunity (vitamin C); support gut health.
- Feijoa: Exceptional vitamin C content; high in fibre; rich in antioxidants; promote heart health.
- Fuyu persimmons: Rich in vitamin A (eye health); high in fibre; contain manganese (bone health); boost immunity.
- Fuzzy kiwi: High in vitamin C and vitamin K; aid digestion (enzymes); support immune function.
Allergy note: Some people with pollen allergies (especially birch pollen) may experience oral itching when eating fresh kiwis. This is called oral allergy syndrome and is usually harmless. Cooking the fruit eliminates the reaction for most people.
Sample Dialogue: At a Farmers Market
Browsing the fruit stand
Customer: What are these? I’ve never seen them before.
Vendor: Those are feijoas — they’re from South America. The flavour’s a mix of pineapple and guava.
Customer: Oh interesting! Are they ripe now?
Vendor: They should be. Just give one a gentle squeeze — they’ll be soft when they’re ready to eat.
Customer: How do I eat them?
Vendor: Cut it in half and scoop the flesh out with a spoon. The skin’s not edible. Here, try one.
Customer: Wow, that’s delicious! I’ll take five, please.
Quick Quiz
- Which F fruit has a fuzzy brown skin and bright green flesh inside? → ________
- What is a feijoa sometimes called? → ________
- Fuyu persimmons are which colour when ripe? → ________
- Which exotic F fruit is nicknamed “caviar lime”? → ________
- What’s unique about Fuji apples compared to other apple varieties? → ________
Answers: 1. Kiwifruit (or fuzzy kiwi) · 2. Pineapple guava · 3. Orange · 4. Finger lime · 5. They’re sweeter; they store well; they don’t brown as quickly when sliced (any of these is correct)
Related Food and Drink Vocabulary
- Types of Fruit in English — A Complete Vocabulary Guide
- Vegetables Vocabulary in English
- General Food Vocabulary
- Farmers Market Vocabulary — Shopping and Bargaining
- ↑ Back to pillar: Food and Drink Vocabulary (Pillar)
Frequently Asked Questions
Are all F fruits tropical?
No. While feijoas, finger limes, and fe’i bananas are tropical or subtropical, figs grow in Mediterranean climates, and Fuji apples grow in temperate zones (originally Japan, now worldwide). Fuyu persimmons also prefer temperate to subtropical regions.
Can I eat the skin of all F fruits?
No. Fig skin is edible but tough; many people peel it. Fuji apple skin is definitely edible and nutritious. Feijoa skin is inedible — use a spoon to scoop the flesh. Fuyu persimmon skin is technically edible but most people peel it. Kiwifruit skin is edible but most prefer it peeled due to the fuzz.
What’s the difference between kiwis and kiwifruit?
“Kiwi” is the common name used in New Zealand and internationally. “Kiwifruit” is the full botanical name. In New Zealand English, people just say “kiwi.” Both terms are correct; context determines which is used.
Which F fruit has the highest vitamin C content?
Feijoa and kiwifruit are both exceptionally high in vitamin C. Kiwis actually have more per 100g, making them one of the richest natural sources of vitamin C available. Fuyu persimmons also contain significant vitamin C, though not as much as the other two.
How do I store F fruits to keep them fresh?
Figs: Refrigerate and eat within 3–4 days. Fuji apples: Refrigerate for weeks; they store very well. Feijoa: Room temperature until ripe, then refrigerate for a few days. Fuyu persimmons: Ripen at room temperature, then refrigerate. Kiwis: Refrigerate; they’ll keep for weeks and actually ripen slowly in the fridge.
Can I grow F fruits in a cold climate?
Fuji apples and fuzzy kiwis are hardy enough for cold climates with proper care. Figs can be grown in cold zones if heavily mulched or grown in containers moved indoors. Feijoas and fuyu persimmons prefer warmer zones but some cold-hardy varieties exist. Tropical F fruits like finger lime and fe’i banana require warm, frost-free climates.
Related
- ↑ Master Pillar: English Vocabulary
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