37 Interesting Fruits That Start with B You Should Try

Picking fruits at the grocery store can feel overwhelming. With so many choices, it’s hard to know which ones to try. You might stick to the same old apples and bananas, missing out on a world of flavor.

I’ve got good news for you. There’s a whole alphabet of fruits waiting to be explored, and today, we’re focusing on the letter B.

In this article, I’ll introduce you to 37 interesting fruits that start with B. You’ll discover new tastes, learn about their health benefits, and find out how to enjoy them.

Get ready to expand your fruit horizons!

List of Fruits That Start with B to Explore

1. Banana

Bananas are believed to have originated in Southeast Asia. They have a yellow peel and a soft, creamy texture inside. Their taste is sweet with a hint of tartness.

Nutritional Benefits	Rich in potassium, Vitamin B6, and dietary fiber.
Culinary Uses	Used in smoothies, desserts, baking, and snacks.
Harvesting Season	Available year-round but peaks in late summer.
Growing Condition	Requires tropical or subtropical climates with plenty of sunlight and water.

Fun Facts

• Bananas are technically berries.
• The Cavendish variety is the most popular banana globally.

2. Blueberry

Blueberries originated in North America. They are small, round, and dark blue with a sweet-tart taste.

Nutritional Benefits	High in antioxidants, Vitamin C, and fiber.
Culinary Uses	Common in smoothies, desserts, jams, and salads.
Harvesting Season	Harvested from late spring to summer.
Growing Condition	Prefers acidic soil and full sun exposure.

Fun Facts

• Blueberries were called “star berries” by Native Americans because of the star-shaped flower on the berry’s blossom end.
• Blueberries can be frozen without losing their antioxidant properties.

3. Blackberry

Blackberries are native to Europe and North America. They are dark purple to black and have a sweet and slightly tart taste.

Nutritional Benefits	Rich in Vitamin C, Vitamin K, and fiber.
Culinary Uses	Used in pies, jams, desserts, and smoothies.
Harvesting Season	Typically harvested in late summer to early fall.
Growing Condition	Thrives in well-drained soil and full sun.

Fun Facts

• Blackberries are an aggregate fruit, meaning each one is a cluster of tiny drupelets.
• They have been used for centuries in herbal medicine for treating various ailments.

4. Brazilian Guava

Brazilian guava is native to Brazil. The fruit is small, round, and typically yellow or green with a sweet, aromatic taste.

Nutritional Benefits	High in Vitamin C, fiber, and antioxidants.
Culinary Uses	Used in juices, jams, and eaten fresh.
Harvesting Season	Typically harvested in late summer to early fall.
Growing Condition	Prefers tropical climates with well-drained soil.

Fun Facts

• Brazilian guava is smaller than the common guava and has a more intense flavor.
• The fruit is often used to make a popular Brazilian dessert called “goiabada.”

5. Breadfruit

Breadfruit is native to the South Pacific and is widely grown in tropical regions. It is large, green, and starchy, with a texture similar to bread when cooked.

Nutritional Benefits	High in carbohydrates, Vitamin C, and fiber.
Culinary Uses	Often baked, roasted, fried, or boiled.
Harvesting Season	Typically harvested during the wet season.
Growing Condition	Requires a tropical climate with ample rainfall.

Fun Facts

• Breadfruit was a staple food for Pacific Islanders for centuries.
• One breadfruit tree can produce up to 200 fruits per season.

6. Bael Fruit

Bael fruit, also known as wood apple, is native to India. It has a hard outer shell and a sweet, aromatic pulp inside.

Nutritional Benefits	High in fiber, Vitamin C, and calcium.
Culinary Uses	Consumed fresh, or used in juices and jams.
Harvesting Season	Harvested mainly in the summer.
Growing Condition	Grows in dry, arid regions with minimal water.

Fun Facts

• Bael fruit is considered sacred in Hinduism and often used in religious rituals.
• The tree is known for its medicinal properties, particularly in treating digestive disorders.

7. Bilimbi

Bilimbi is a small, green, cucumber-like fruit native to Southeast Asia. Its taste is extremely sour.

Nutritional Benefits	High in Vitamin C and antioxidants.
Culinary Uses	Used in pickles, chutneys, and as a souring agent.
Harvesting Season	Typically harvested year-round in tropical climates.
Growing Condition	Prefers humid tropical climates with rich soil.

Fun Facts

• Bilimbi is sometimes called “cucumber tree” because of its appearance.
• It is often used as a natural cleaning agent in some cultures.

8. Burdekin Plum

The Burdekin plum is native to Australia. It is round, dark purple, and has a tart, tangy taste.

Nutritional Benefits	Rich in Vitamin C and antioxidants.
Culinary Uses	Used in jams, jellies, and desserts.
Harvesting Season	Harvested in late spring to early summer.
Growing Condition	Grows well in subtropical climates with well-drained soil.

Fun Facts

• The Burdekin plum can be eaten fresh or fermented into a wine.
• Aboriginal Australians traditionally used it as a food source and medicine.

9. Black Sapote

Black sapote, also known as the “chocolate pudding fruit,” is native to Mexico and Central America. It has a smooth, green exterior and a rich, sweet, dark brown pulp.

Nutritional Benefits	High in Vitamin C, potassium, and fiber.
Culinary Uses	Often used in desserts, smoothies, and ice cream.
Harvesting Season	Typically harvested in late fall to winter.
Growing Condition	Prefers tropical climates with fertile, well-drained soil.

Fun Facts

• Despite its name, black sapote is not related to the chocolate tree.
• The pulp of the black sapote is often eaten fresh or used as a substitute for chocolate in recipes.

10. Barberry

Barberries are native to Europe and Asia. They are small, red, and have a tart, tangy taste.

Nutritional Benefits	High in Vitamin C, fiber, and antioxidants.
Culinary Uses	Used in Middle Eastern dishes, jams, and pickles.
Harvesting Season	Harvested in late summer to early fall.
Growing Condition	Thrives in temperate climates with well-drained soil.

Fun Facts

• Barberries have been used in traditional medicine for centuries.
• They are a key ingredient in the Persian dish “Zereshk Polo.”

11. Beach Plum

Beach plums are native to the northeastern United States. They are small, round, and can be red, purple, or blue, with a sweet-tart flavor.

Nutritional Benefits	Rich in Vitamin C, potassium, and fiber.
Culinary Uses	Often used in jams, jellies, and baked goods.
Harvesting Season	Typically harvested in late summer.
Growing Condition	Grows well in sandy, coastal soils with full sun.

Fun Facts

• Beach plums were historically used by Native Americans for food and medicine.
• They are still commonly found in wild coastal areas and are foraged by locals.

12. Bacaba

Bacaba is native to the Amazon rainforest. The fruit is small, dark purple, and has a rich, creamy taste.

Nutritional Benefits	High in antioxidants, fiber, and healthy fats.
Culinary Uses	Commonly used in beverages and as a flavoring agent.
Harvesting Season	Harvested during the rainy season.
Growing Condition	Prefers humid, tropical climates with rich soil.

Fun Facts

• Bacaba is often used to make a traditional Amazonian drink called “vinho de bacaba.”
• The palm tree that produces Bacaba fruit is also used for its leaves and wood in local crafts.

13. Boysenberry

Boysenberries are a hybrid fruit created in the United States. They are large, reddish-purple, and have a sweet-tart flavor.

Nutritional Benefits	Rich in Vitamin C, fiber, and folate.
Culinary Uses	Commonly used in jams, desserts, and syrups.
Harvesting Season	Typically harvested in late spring to early summer.
Growing Condition	Prefers temperate climates with well-drained soil.

Fun Facts

• Boysenberries are a cross between raspberries, blackberries, and loganberries.
• The fruit was first commercially grown by Walter Knott, the founder of Knott’s Berry Farm.

14. Bignay

Bignay, also known as Antidesma bunius, is native to Southeast Asia. The fruit is small, red to black, and has a tart, acidic taste.

Nutritional Benefits	High in antioxidants, Vitamin C, and dietary fiber.
Culinary Uses	Often used in wines, jams, and juices.
Harvesting Season	Harvested during the rainy season.
Growing Condition	Grows well in tropical climates with plenty of rainfall.

Fun Facts

• Bignay is sometimes referred to as “wild cherry” in the Philippines.
• The leaves of the bignay tree are also used in traditional medicine.

15. Black Mulberry

Black mulberries are native to Western Asia. The fruit is small, black, and juicy with a sweet, slightly tart flavor.

Nutritional Benefits	Rich in Vitamin C, Vitamin K, and iron.
Culinary Uses	Used in jams, pies, and as a fresh snack.
Harvesting Season	Typically harvested in late spring to early summer.
Growing Condition	Prefers warm, sunny climates with well-drained soil.

Fun Facts

• Black mulberries have been cultivated for thousands of years for both their fruit and leaves.
• The leaves of the mulberry tree are the primary food source for silkworms.

16. Brazil Nut Fruit

The Brazil nut fruit is native to the Amazon rainforest. The fruit itself is large and woody, containing edible seeds known as Brazil nuts, which have a rich, creamy taste.

Nutritional Benefits	High in selenium, healthy fats, and protein.
Culinary Uses	Consumed raw, roasted, or used in baking.
Harvesting Season	Typically harvested during the rainy season.
Growing Condition	Requires a tropical climate with high humidity.

Fun Facts

• Brazil nuts are one of the richest natural sources of selenium, an essential mineral.
• The Brazil nut tree can live for over 500 years in its native habitat.

17. Buffaloberry

Buffaloberries are native to North America. The fruit is small, red or yellow, and has a tart, astringent taste.

Nutritional Benefits	Rich in antioxidants, Vitamin C, and fiber.
Culinary Uses	Used in jams, jellies, and traditional Native American dishes.
Harvesting Season	Typically harvested in late summer to early fall.
Growing Condition	Grows well in dry, sandy soils and can tolerate cold climates.

Fun Facts

• Buffaloberries were a traditional food source for Native American tribes.
• The berries are known to improve in flavor after the first frost.

18. Buddha’s Hand

Buddha’s Hand is a unique citrus fruit native to India and China. It has long, finger-like segments and a fragrant, lemony taste.

Nutritional Benefits	High in Vitamin C and antioxidants.
Culinary Uses	Used primarily for zest, flavoring, and as a natural air freshener.
Harvesting Season	Typically harvested in late fall to winter.
Growing Condition	Prefers subtropical climates with well-drained soil.

Fun Facts

• Buddha’s Hand is often used as an offering in Buddhist temples.
• Unlike other citrus fruits, Buddha’s Hand has no pulp or juice, making it ideal for zest.

19. Barbados Cherry

Barbados cherries, also known as acerola, are native to the Caribbean and Central America. The fruit is small, red, and has a sweet-tart taste.

Nutritional Benefits	Extremely high in Vitamin C, also contains Vitamin A and fiber.
Culinary Uses	Used in juices, jams, and as a supplement.
Harvesting Season	Harvested multiple times throughout the year, especially in warmer months.
Growing Condition	Prefers tropical and subtropical climates with ample sunlight.

Fun Facts

• Just one Barbados cherry can contain as much Vitamin C as an orange.
• The fruit is often used in vitamin supplements due to its high nutrient content.

20. Bearberry

Bearberries are small, red fruits native to the northern hemisphere, including North America and Europe. The fruit is tart and slightly bitter.

Nutritional Benefits	Contains antioxidants, Vitamin C, and fiber.
Culinary Uses	Traditionally used in teas, jams, and as a medicinal remedy.
Harvesting Season	Typically harvested in late summer to early fall.
Growing Condition	Thrives in cold, mountainous regions with acidic soil.

Fun Facts

• Bearberries are a favorite food of bears, which is how they got their name.
• The leaves of the bearberry plant are used in traditional medicine for urinary tract issues.

21. Black Currant

Black currants are native to Europe and Asia. The fruit is small, dark purple, and has a strong, tart flavor.

Nutritional Benefits	Rich in Vitamin C, Vitamin K, and antioxidants.
Culinary Uses	Used in jams, jellies, syrups, and beverages.
Harvesting Season	Typically harvested in mid to late summer.
Growing Condition	Prefers cool climates with well-drained, fertile soil.

Fun Facts

• Black currants were once banned in the U.S. due to concerns they could spread a disease affecting pine trees.
• The fruit is a key ingredient in the popular liqueur crème de cassis.

22. Blue Huckleberry

Blue huckleberries are native to the Pacific Northwest in the United States. The fruit is small, blue, and has a sweet, tangy taste.

Nutritional Benefits	High in Vitamin C, antioxidants, and fiber.
Culinary Uses	Often used in pies, jams, and as a fresh snack.
Harvesting Season	Typically harvested in late summer to early fall.
Growing Condition	Thrives in acidic soil and requires cool, moist climates.

Fun Facts

• Huckleberries are related to blueberries but have a stronger flavor.
• They are highly sought after in the Pacific Northwest and are often foraged in the wild.

23. Buffalo Berry

Buffalo berries are native to North America, particularly the Great Plains. The fruit is small, red, and has a tart, bitter taste.

Nutritional Benefits	Rich in Vitamin C, antioxidants, and fiber.
Culinary Uses	Used in jams, jellies, and traditional Native American foods.
Harvesting Season	Typically harvested in late summer to early fall.
Growing Condition	Grows well in dry, sandy soils and tolerates drought conditions.

Fun Facts

• Buffalo berries were a staple food for Native American tribes, especially during the winter months.
• The berries become sweeter after the first frost, which reduces their bitterness.

24. Blood Orange

Blood oranges are a variety of orange with a deep red flesh, native to the Mediterranean region. The fruit is sweet with a hint of raspberry-like flavor.

Nutritional Benefits	High in Vitamin C, anthocyanins, and fiber.
Culinary Uses	Commonly used in salads, desserts, and juices.
Harvesting Season	Typically harvested in late winter to early spring.
Growing Condition	Prefers warm climates with well-drained, fertile soil.

Fun Facts

• The red color in blood oranges comes from anthocyanins, which develop during cold nights.
• Blood oranges are often used in gourmet dishes for their unique color and flavor.

25. Bramley Apple

Bramley apples are a variety of apple native to England. They are large, green, and tart, making them ideal for cooking.

Nutritional Benefits	Rich in Vitamin C, dietary fiber, and potassium.
Culinary Uses	Commonly used in pies, crumbles, and sauces.
Harvesting Season	Typically harvested in late autumn.
Growing Condition	Prefers temperate climates with well-drained soil.

Fun Facts

• Bramley apples are known as the “king of cooking apples” in the UK.
• The first Bramley apple tree was planted in the early 19th century and still produces fruit today.

26. Babassu

Babassu is a fruit from the babassu palm, native to the Amazon rainforest in Brazil. The fruit is a hard-shelled nut with a rich, oily kernel.

Nutritional Benefits	High in healthy fats, particularly lauric acid, and fiber.
Culinary Uses	Used to extract oil for cooking and cosmetics.
Harvesting Season	Typically harvested year-round.
Growing Condition	Thrives in tropical climates, particularly in humid and swampy areas.

Fun Facts

• Babassu oil is a popular alternative to coconut oil in Brazil.
• The babassu palm is often referred to as the “tree of life” because of its many uses.

27. Boldo Fruit

Boldo is native to South America, particularly Chile. The fruit is small, green, and has a bitter taste, often used for medicinal purposes.

Nutritional Benefits	Contains antioxidants, essential oils, and alkaloids.
Culinary Uses	Primarily used in traditional medicine rather than culinary applications.
Harvesting Season	Typically harvested in late summer to early autumn.
Growing Condition	Prefers Mediterranean climates with dry, rocky soils.

Fun Facts

• Boldo leaves, rather than the fruit, are more commonly used in traditional medicine for liver ailments.
• The fruit and leaves of the boldo plant have been used by indigenous people for centuries.

28. Bubblegum Fruit

Bubblegum fruit, also known as marula, is native to Southern Africa. The fruit is small, yellow, and has a sweet, fruity taste reminiscent of bubblegum.

Nutritional Benefits	High in Vitamin C, potassium, and antioxidants.
Culinary Uses	Used in liqueurs, jams, and as a fresh snack.
Harvesting Season	Typically harvested in late summer to early autumn.
Growing Condition	Prefers warm, subtropical climates with sandy soil.

Fun Facts

• Marula fruit is famously used to make Amarula, a popular South African liqueur.
• Elephants are known to seek out marula fruit, leading to myths about them getting intoxicated from the fermented fruit.

29. Bilberry

Bilberries are native to Europe and Northern Asia. The fruit is small, dark blue, and has a sweet, tangy flavor similar to blueberries.

Nutritional Benefits	High in antioxidants, Vitamin C, and fiber.
Culinary Uses	Used in jams, pies, and as a fresh snack.
Harvesting Season	Typically harvested in late summer.
Growing Condition	Prefers acidic soil and cool, temperate climates.

Fun Facts

• Bilberries are known for their high levels of anthocyanins, which give them their deep blue color.
• During World War II, British pilots reportedly ate bilberry jam to improve their night vision.

30. Babaco

Babaco is native to the Andean region of Ecuador. The fruit is elongated, yellow when ripe, and has a juicy, slightly tangy flavor.

Nutritional Benefits	High in Vitamin C, folate, and fiber.
Culinary Uses	Often used in smoothies, salads, and as a fresh snack.
Harvesting Season	Typically harvested year-round, with peaks in summer.
Growing Condition	Prefers subtropical climates with well-drained soil.

Fun Facts

• Babaco is sometimes referred to as the “champagne fruit” due to its effervescence.
• The fruit is seedless, making it easy to eat and popular in Ecuadorian cuisine.

31. Butternut

Butternut, also known as white walnut, is native to North America. The fruit is oblong, with a hard shell and a rich, buttery taste when mature.

Nutritional Benefits	High in healthy fats, protein, and antioxidants.
Culinary Uses	Used in baking, roasting, and as a snack.
Harvesting Season	Typically harvested in late summer to early fall.
Growing Condition	Prefers well-drained soil and a temperate climate.

Fun Facts

• Butternuts are related to black walnuts but are milder and sweeter in taste.
• The tree is also valued for its wood, which is used in furniture making.

32. Barbados Gooseberry

Barbados gooseberry is native to the Caribbean and parts of Central America. The small, yellow to orange fruit has a tart, citrus-like flavor.

Nutritional Benefits	High in Vitamin C, antioxidants, and fiber.
Culinary Uses	Used in sauces, desserts, and as a flavoring in beverages.
Harvesting Season	Typically harvested in late summer.
Growing Condition	Grows well in warm, tropical climates with well-drained soil.

Fun Facts

• Despite its name, Barbados gooseberry is not related to true gooseberries.
• The plant is also known for its spiny stems and is sometimes used as a natural hedge.

33. Buriti Fruit

Buriti fruit is native to the Amazon rainforest. The fruit is oval, with a scaly, reddish-brown skin and a rich, sweet pulp.

Nutritional Benefits	High in beta-carotene, Vitamin A, and healthy fats.
Culinary Uses	Used in juices, desserts, and as a dietary supplement.
Harvesting Season	Typically harvested during the dry season.
Growing Condition	Prefers tropical climates with swampy or flooded areas.

Fun Facts

• Buriti fruit is known as the “tree of life” in some Amazonian cultures due to its many uses.
• The oil extracted from the fruit is used in cosmetics and as a natural sunscreen.

34. Batuan

Batuan is native to the Philippines. The fruit is small, green, and has a very sour taste, often used as a souring agent in local dishes.

Nutritional Benefits	High in Vitamin C and antioxidants.
Culinary Uses	Commonly used in soups and stews as a souring agent.
Harvesting Season	Typically harvested during the rainy season.
Growing Condition	Prefers tropical climates with plenty of rainfall.

Fun Facts

• Batuan is a key ingredient in many traditional Filipino dishes, such as sinigang.
• The fruit is not commonly found outside the Philippines, making it a regional delicacy.

35. Brush Cherry

Brush cherries are native to Australia and are small, red fruits with a crisp, slightly tart flavor.

Nutritional Benefits	High in Vitamin C, fiber, and antioxidants.
Culinary Uses	Often used in jams, jellies, and as an ornamental fruit.
Harvesting Season	Typically harvested in late summer.
Growing Condition	Thrives in warm climates and well-drained soils.

Fun Facts

• Brush cherries are often used as bonsai plants due to their small size and attractive foliage.
• The fruit is not widely consumed but is sometimes used in preserves.

36. Bilberry (Different Variety)

Bilberries, similar to blueberries, are native to Europe and Northern Asia. This different variety is smaller, darker, and has a more intense flavor.

Nutritional Benefits	Rich in anthocyanins, Vitamin C, and fiber.
Culinary Uses	Used in pies, jams, and traditional European dishes.
Harvesting Season	Typically harvested in late summer.
Growing Condition	Prefers acidic soils and cooler climates.

Fun Facts

• This variety of bilberry is more common in wild forests and is known for its deep, almost black color.
• Bilberries were used historically in folk medicine to treat eye conditions.

37. Buffalothorn

Buffalothorn, also known as Grewia, is native to Southern Africa. The fruit is small, round, and red, with a slightly sweet taste.

Nutritional Benefits	Contains Vitamin C, potassium, and antioxidants.
Culinary Uses	Eaten fresh or used in traditional African drinks.
Harvesting Season	Typically harvested in late summer to early autumn.
Growing Condition	Grows well in semi-arid climates with sandy soils.

Fun Facts

• Buffalothorn fruits are a traditional food source for many African tribes.
• The plant is also used in traditional medicine for various ailments.

Conclusion

We’ve explored 37 fruits that start with B, each with its unique flavor and benefits.

From the common banana to the exotic breadfruit, a whole world of “B” fruits is waiting for you to try.

Why does this matter? Expanding your fruit choices isn’t just about variety – it’s about enriching your diet with different nutrients and flavors. Each fruit we’ve discussed offers something special for your health and taste buds.

So, what’s next? I challenge you to try at least one new “B” fruit this week. Pick something that caught your eye from our list and taste it.

Who knows? You might discover a new favorite!

Share your experience in the comments below – I’d love to hear which fruit you chose and what you thought.