Fruits Beginning With the Letter B

by Nancy Ennis

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When you think of fruits starting with ‘B,’ a few familiar ones like bananas and berries might come to mind. But did you know there are over 50 fruits that fit this category? The world of B-fruits is vast and full of surprises! For instance, the Baobab fruit, often called the ‘superfruit of Africa,’ boasts incredible nutritional benefits, while Breadfruit has been a staple food in the Pacific Islands for centuries. Ready to uncover more fascinating B-fruits? Keep reading to explore these fruity wonders!

Banana

The banana is undeniably one of the most popular fruits in the world, forming a key part of the global diet. With over 1,000 varieties, this versatile fruit originally hails from Southeast Asia. Bananas are available year-round, boasting a sweet and creamy flavour that makes them a favourite for many. Interestingly, in the 19th century, bananas were considered a luxury in Europe due to their rarity. Today, however, they are widely accessible and enjoyed fresh, in smoothies, or as a key ingredient in countless desserts.

Blueberry

Blueberries are a beloved ingredient for pies, cakes, jams, smoothies, and shakes. Native to North America, these small, round berries are typically harvested during the summer months, from June to August. However, thanks to modern farming and distribution, they are available in supermarkets throughout the year. Blueberries are known for their sweet yet slightly tart flavour, with a subtle acidic undertone. They thrive in a variety of climates and can often be found growing wild in forests and boggy areas.

Blackberry

Blackberries are a globally cultivated fruit, thriving across Asia, Europe, and the Americas. These luscious berries are primarily harvested in the summer months, from July to October, with August offering a peak supply of juicy delights. Often enjoyed raw, in jams, or baked into pies, blackberries have a juicy, tart flavour that transforms into a sweet and tangy taste when fully ripe. Historically, they were cherished by ancient civilizations not only for their rich flavour but also for their medicinal properties.

Bilberry

Unlike Blueberries, Bilberries are very deep blue and have a slight grey hint to them. Since they are very acidic, they go well in food preparation instead of being a hero as raw. Bilberries are native to Europe and parts of Asia and were historically used to improve vision. These berries ripen in late summer, from August to September.

Boysenberry

Berries certainly dominate the ‘B’ alphabet, and here’s another one to add to the list: Boysenberry. This unique hybrid fruit is a blend of raspberries, blackberries, and loganberries. First cultivated in California in the early 20th century, Boysenberries are known for their deep purple hue and sweet-tart flavour. Typically harvested from late spring to early summer, these berries are a seasonal treat that adds a delightful twist to a variety of dishes.

Breadfruit

Breadfruit, a staple in the South Pacific and other tropical regions, is a versatile fruit that resembles a large, round melon. Its starchy texture is often likened to that of potatoes, making it unsuitable for raw consumption. Instead, Breadfruit is typically prepared by frying, roasting, baking, boiling, or even drying and grinding it into flour. This fruit gained international recognition when Captain Bligh famously introduced it to the Caribbean during the historic mutiny on the Bounty.

Baobab

The Baobab fruit, often called the “superfruit of Africa,” grows on the iconic “Tree of Life.” These ancient trees, some over 1,000 years old, bear fruit that dangles like hard, upside-down pods. The fruit’s tough outer shell encases a tangy, nutrient-rich pulp used in juices, smoothies, and powdered supplements. Remarkably, Baobab trees can live for more than 6,000 years, and their fruit remains fresh for up to two years without spoiling, making it a true marvel of nature.

Buffalo Berry

Buffalo Berry, also known as Shepherdia, is a resilient fruit native to the northern and western regions of North America. These small, vibrant red berries thrive in arid climates and are known for their tart, slightly bitter flavour. Tough and hardy, Buffalo Berries can endure extreme cold and drought conditions. Historically, they have been a staple in Native American diets, often consumed as dried fruits or incorporated into sauces and jams for their unique taste and nutritional benefits.

Brazilian Guava

Brazilian Guava is a tropical fruit variety native to Brazil, celebrated for its intensely aromatic, floral fragrance, which surpasses that of regular guavas. With its vibrant pink flesh and sweet, tangy flavour, this guava is a tropical delight. It thrives in warm climates and is particularly noted for its resilience to tropical heat, making it hardier than many of its guava relatives. Harvested in tropical regions, Brazilian Guava is a favourite for both its flavour and its versatility in various dishes.

Bittermelon

Let’s embrace the unexpected—Bittermelon is indeed a fruit but often enjoyed as a vegetable. Native to Asia, especially prominent in Indian and Southeast Asian cuisines, this unique fruit is known for its sharply bitter taste. So, why is it so loved despite its distinct flavour? The answer lies in its remarkable health benefits. Bittermelon is celebrated for its cleansing properties and strong medicinal value, earning it widespread popularity as a natural remedy and a nutritional powerhouse.

Blenheim Apricot

The Blenheim Apricot is a prized variety of apricot, celebrated for its sweet, slightly tangy flavour and vibrant orange hue. Harvested in late spring to early summer, this fruit is versatile and can be enjoyed raw or transformed into delicious preserves, jams, and baked treats. Often referred to as the ‘King of Apricots,’ the Blenheim boasts smooth, velvety skin and juicy, flavourful flesh, making it a favourite among apricot lovers.

Balsa Fruit

Balsa fruit, native to tropical South America, is a lesser-known gem with limited information available online. This unique fruit stands out for its soft, spongy interior and a mildly sweet flavour. It grows on the Balsa tree, renowned for its lightweight wood used in various industries. Typically harvested during the wet season, Balsa fruit is not commonly consumed raw. Instead, it is favoured for its use in smoothies and shakes, where its intriguing texture and subtle sweetness add a delightful touch.

Banyan Fruit

The Banyan Fruit, also called the Banyan Fig, is native to parts of India and Southeast Asia. While technically edible, this small fruit with a mild flavour is seldom eaten raw. Instead, it is more commonly dried or used in traditional cuisines. Interestingly, some cultural beliefs classify Banyan Figs as non-vegetarian due to their unique pollination process, which involves wasps. This intriguing relationship between the fruit and its pollinators adds to its mystique in folklore and local traditions.

Barbados Cherry

Native to California, the Barbados Cherry is a vibrant fruit that resembles half-ripened tomatoes, offering a delightful sweet-tart flavour. Typically in season during the wet months in tropical regions, these cherries are versatile and often used in juices, jams, and desserts. Remarkably, Barbados Cherry plants are easy to grow at home, known for their high-yielding potential, making them a favourite among home gardeners and fruit enthusiasts.

Black Cherry

Black Cherry, also known as Rum Cherry, is a native North American fruit cherished for its delectable taste. These nearly black fruits are prized for their deep, rich, and slightly sour flavour, which adds a unique complexity. Because of this distinctive taste, Black Cherries are more commonly used in pies, jams, and desserts rather than being eaten raw, though they are still enjoyed fresh by many.

Babaco

Babaco, a hybrid fruit native to the Andes of Ecuador and related to the papaya, is a nutrient-rich treat. In season from autumn to spring, this fruit is packed with vitamin C and antioxidants, making it a healthy addition to any diet. Babaco’s unique flavour and juicy texture make it a versatile ingredient, perfect for salads, desserts, and smoothies. Its exotic origins and nutritional benefits have earned it a special place in tropical cuisine.

Special Mention: Black Diamond Apple

The Black Diamond Apple is an extraordinary variety that stands out for its striking appearance and rarity. Grown in select regions such as Tibet, Australia, and Arkansas, these apples feature a deep purple-black skin that turns fully black when ripened. Relatively new to the market, Black Diamond Apples are available only for a limited time during the fall season. Their uniqueness, limited availability, and premium quality make them a luxury fruit, often commanding a high price.