Looking for fruit that starts with the letter K? We’ve put together this list of unique and delicious fruits.
Everyone knows about Kiwifruit, they are most commonly eaten raw but can also be incorporated into smoothies and desserts. They have a sweet and tangy taste which is caused by their high levels of vitamin C. But do you know many other fruits that start with the letter K?
Whether you’re looking for something readily available at your local supermarket or something a little more exotic, we’ve got you covered. Check out this list of fruits that start with K and see if you can find a new favorite!
- 1 Kvede
- 2 Kyoho grapes
- 3 Keule Fruit
- 4 Knobby Russet Apple
- 5 Keitt Mango
- 6 Kaki Persimmon
- 7 Kiwi Fruit
- 8 Kundang Fruit
- 9 Koroi
- 10 Korean Pear
- 11 Key Lime
- 12 Kanzi Apple
- 13 Korsbar
- 14 Kastanj
- 15 Kepel Fruit
- 16 Kerala Fruit
- 17 Kwai Muk Fruit
- 18 Kokoneos
- 19 Korlan Fruit
- 20 Kumquat Fruit
- 21 Kei Apple Fruit
- 22 Karonda Fruit
- 23 Kabosu Fruit
- 24 Kaffir Lime Fruit
- 25 Kahikatea Fruit
- 26 Kakadu Plum Fruit
- 27 Kapok Fruit
Also known as blackberries, kvedes are delicious fruit loaded with nutrients. They’re small, dark purple berries that have a light fragrance. Kvedes are juicy and sweet and pair well with a sour cream topping.
They’ve also become an increasingly popular ingredient in smoothies, popsicles, and even cocktails. It can be very difficult to find kvedes in the grocery store.
Kyoho grapes are a sweet, juicy grape that is great for snacking. They also happen to be one of my favorites. Kyohos are reddish-purple and resemble small, round red sugarplums. They’re bursting with flavor.
Kyohos are one of only a few grape varieties that can be eaten raw, which makes them another versatile fruit that can be used in salads, smoothies, and desserts. Kyohos are also resistant to rot and can still grow in U.S.
Keulies are thin-skinned purple grapes that are very popular in Europe. They’re tiny and very easy to peel. Keulies are sweet and juicy, but they have a unique tartness that makes them very refreshing in the summertime.
They also can be eaten raw or made into jams, jellies, and wine—so they’re another flexible fruit that can be used for many different recipes.
Knobby Russet Apple
Knobby Russets are one of the best apples out there. They’re a handsome, medium-sized apple with a bright red color. They have a meaty texture and are great for baking or eating by itself.
The skin is very tough, which reduces the tendency of these apples to bruise easily during shipping. It is used mostly in baking because of its tenderness. I use them in baked goods like pies, crisp and sweet ciders, crisps, etc. I’ve also used them in muffins.
Keitt mangoes are a rich, delicious fruit that is becoming more and more popular. A hybrid between a mango, a plum, and an orange, they were created in Jamaica in the 1960s.
The Keitt name comes from the man who created them: Tommy Kennard. They are very sweet with some tartness and look like small versions of their parent fruit, the mango. Keitts can be eaten raw and are great in smoothies or desserts.
Persimmons are one of my favorite fruits and can be purchased at most grocery stores. They have a very succulent, moist texture and sweet taste.
The skin is very tough, but it is pink-red with a soft texture. The flesh of the persimmon is yellow-orange and tastes like a combination of an apple and a pear. I like eating them slightly ripe when they’re extra dense with white seeds inside.
Kiwis are a type of “New Zealand” fruit. Kiwi comes from New Zealand, but there is also a kiwi plant in Japan and China, so some people believe that kiwis can travel tree to tree! Kiwis come in many colors, including green and gold and orange. They contain small black seeds inside their fleshy skin.
I love the flavor of the kiwi fruit, particularly because it’s somewhat similar to a strawberry, but with a bit more sweetness! I like to combine kiwis with other fruits sometimes when I make sorbet or ice cream.
The Kundang fruit is native to the Philippines and it’s been described as being “the size of a head of cabbage.” It’s sweet, crunchy, and available in a variety of colors. This fruit is also known as the “cabbage fruit,” and it looks like a special type of cabbage with red, yellow, or orange flesh. The inner flesh can be eaten raw or cooked.
While purchasing a kundang fruit, look for one that has glossy, deep-colored skin and feels heavy for its size.
Koroi is a Hawaiian fruit that’s also sometimes referred to as a sugar apple. While it has no seeds and it’s more like an unripe persimmon, koroi is sweet and crisp and can be eaten fresh or cooked. Its skin has a smooth surface, almost like a peach. Koroi’s peel is green when raw, but turns brown when cooked.
Its flesh is white, juicy and slightly sweet. Some varieties of koro are known as “star koro” because they look like the shape of starfish with five points instead of six.
The Korean pear is a close relative of the peach and nashi pear, but it tastes much sweeter. It can be eaten raw or cooked, and its skin dissolves into a sauce when boiled. The flesh is juicy, soft, and full of sweet fruit juice. It’s usually very sweet when it’s not ripe yet, although some varieties become less sweet as they ripen.
When shopping for Korean pears (or nashi pear), choose one that looks really heavy for its size; it should also have a shiny green skin in addition to yellow/green flesh. Koreans often serve this fruit with mung bean kimchi and sambal chili paste.
The Key Lime is one of the most delicious types of citrus fruit. This fruit is said to be a cross between a lemon and either a sour orange or lime. It’s green in color and its skin is very thin, which makes it easier to peel than some other limes.
When choosing a key lime, look for one without any soft spots on the skin and have small seeds inside. The flesh of this fruit tastes like a combination of lime and lemon! Key limes are used in many pies, cakes, drinks, and also as garnishes for seafood dishes.
The Kanzi apple is one of my all-time favorites because, besides tasting really good, they’re a very healthy fruit. I eat a kanzi apple almost every day. Kanzi apples come in a variety of colors, including red, yellow, and green.
Kanzi apples are small but have a very distinct flavor that is sweet but not overpowering.While selecting a Kanzi apple, make sure it is heavy for its size. This fruit has green skin covered with a red blush. Kanzi apples are small and round and there is only one seed inside each one.
Korsbar has a sweet taste and velvety texture. It is sometimes called a “Malay Plum” because it is grown in Southeast Asia. Korsbar has a very distinct flavor and a purple-red color, and it’s often used in desserts.
The skin of this fruit has a smooth surface, almost like that of an apple, although korsbar actually does not have any apples inside! While shopping for korsbar, look for one that’s heavy for its size; the skin should be smooth with no bruises or soft spots.
Kastanj is an almond-like fruit grown in Croatia and is also known as “jam apple” or “sultana.” It has a sweet, pleasant flavor and its skin is thin, black and transparent. Its flesh is white and juicy, with a slight almond taste.
Although it’s not a common fruit in the US, kastanj (aka jam apples) are very popular in Croatia. I’ve been enjoying my kastanj right out of the bag! The only thing I’d change would be their packaging… they’re very messy to open! It’s best to eat fresh kastanj while it’s still somewhat firm.
Kepels are small and sweet tasting acidic fruits. They contain a lot of vitamin C and fiber and are a great snack all year-round. My favorite place to buy kepels is at Tropical Fresh, they have them very cheap!
I use Kepel fruit to make homemade ice cream. I blend the fruits with sugar, add some milk and vanilla extract, then freeze it.
The Kerala fruit is a sweet citrus fruit that is slightly sweeter and smaller than a mandarin.
I love this particular fruit because it’s a bit different from the other citrus fruits I’ve tried, so it has become one of my go-to fruits for blending into recipes.
It is found in India and is called the “Fruit of the Divine,” which is a Hindu reference. It is used in a variety of dishes, like in cakes and deserts. It is also used as a substitute for lemons in sauces.
Kwai Muk Fruit
The Kwai Muk fruit is native to Thailand and is often used on Asian and Indian dishes.
This particular fruit has a lemon-like flavor, but it is much sweeter and juicier. I love the flavor! It is super juicy, which makes it great for smoothies or for just snacking on by itself.
It has a very thin skin, so the easiest way to eat it is by chopping off the top, then scooping out the flesh with a spoon. I like to add these to my smoothies or in desserts as well as Asian dishes.
The Kokoneos is another fruit native to Thailand and is used in a variety of dishes like you would with lemons. It has a very strong, tart, citrusy taste to it with a hint of sweetness.
They’re small in size and have a thin skin, which makes them super simple to peel. They can be eaten raw or added to juice. I love these because they have such an interesting flavor that I don’t get tired of easily.
Korlan fruit is beautiful, delicious, and comes in many different colors. I like korlan best when it’s dipped in chocolate and covered in nuts!
The reason this fruit is so high up on my list is that its rind is thin, edible, and has a cool texture. Instead of throwing the rind away as I’d do with other fruits such as an orange or grapefruit, I eat it with the fruit. The fruit tastes delicious on its own but also pairs well with other foods such as yogurt or ice cream.
Kumquat fruits are small, sweet, citrus fruits that taste similar to a grapefruit. When eaten whole, the seed and rind are edible. It is often eaten for breakfast with yogurt or as a fruit in a dessert recipe.
When purchasing kumquats, look for ones that aren’t overripe or too soft to eat. In addition, make sure the fruit itself is bright red-orange in color and not brown (a sign of ripeness). Make sure the fruit is heavy for its size—a light-weight kumquat probably isn’t ripe.
Kei Apple Fruit
This yellow, edible fruit is known for its sweetness. It is often called an “in-between” apple and pear in taste, meaning that it has a little bit of both fruits flavors.
Kei apples are small and light compared to other apples they are smaller than the average apple or pear, but larger than a mandarin orange. These firm fruits are great for snacking by themselves or making into desserts like pies and crisps.
These small, oval shaped fruits have a very unique, delicate flavor. Karondas are sometimes referred to as “Chinese cherries” because of the pear-shaped fruit.
Although they are not overly sweet, karondas make a great snack or dessert in their own right. The skin is soft and edible, while the flesh has a delicious and unusual taste.
Kabosu , is a fruit that I discovered while living in Japan. The flesh is very crisp and has a sweet/tart flavor similar to lime. Despite its similarities to citrus fruits, the distinct flavor of the kabosu fruit makes it great for defusing sushi.
While I was in Japan, I used to put kabosu on my homemade sushi rolls using rice vinegar and sugar as a glaze. I like to take a bite of the defused sushi and then eat a piece of the kabosu. For some reason, I find this to be an extremely tasty combination.
Kaffir Lime Fruit
Kaffir lime is a type of citrus fruit similar to lemon and lime. It tastes like a combination of lemon, lime and grapefruit with a subtle spicy flavor.
The bright green leaves of the kaffir lime are used as an herb in South East Asian cuisine. If you have ever eaten Thai or Vietnamese food, then you have probably had something flavored with the leafy part of this citrus tree. The fruit itself is quite common in Southeast Asia and used to make juice or squeezed into other dishes for added flavor.
Kahikatea is a type of apple tree, and the fruit is sweet and yellow. The trees are native to New Zealand and have brownish-reddish bark. The generic name was given by the Maori people, who called it “kahika” meaning “hardwood” or “strong wood.”
This fruit is not very popular in North America, but I would like to mention it because I enjoy it. The flesh is rather soft, which makes it great for making juice or sauce.
Kakadu Plum Fruit
Kakadu plums are from the plant genus Prunus, which is also known as the apricot, plum and cherry plum. The fruit looks like a cross between cherry and a plum. It is used to make prunes, or you can eat them straight out of hand.
They also make a delicious jam or compote. I like to preserve my kakadu plums in vinegar to make a tangy marinade for chicken.
Kapok is the only fruit named after an actual person: The Kapok tree was in fact named after Kapok Gerald, the chief of coastal lowlands in the Bight of Benin in the 19th century.
It is a type of fig tree, and the fruit is soft, juicy and spongy.
The inside has a gelatinous texture that can be eaten raw or cooked. It can also be fermented for about one year for alcohol production.
This was our comprehensive list for Fruits That Start With K. Have you tried any from this list? Let me know in the comments section.