The 25 Fruits That Start With A (with Pictures)

We have so many options to explore when we consider learning about the incredible range of fruits that are readily available. Fruits come in a variety of forms, from the common to the unique and exotic. They not only have a great flavor but also give us vital nutrients for our bodies.

Whenever we are asked about the fruits that start with A, the majority of us are probably familiar with apples. Also, the first word we learn with the letter “A” when learning the alphabet is “apple.” Most of us learn about this sour and sweet fruit quite early in life.

But can you name any other fruits that start with the letter A?

You may have mentioned a few more, but I have a long list for you! I will also offer you a brief summary of each fruit. Here I have listed about 25 other fruits that start with A and “apple” is just one of them.

These fruits, which originate from the Amazonian rainforest and North American orchards, deliver a blast of flavor and nutrients to our menus. We will explore the fascinating and mouth-watering world of fruits that start with A in this post.

Together, let’s explore the world of A-fruits and discover their unique traits, advantages, and fascinating facts.

25 Fruits that Start with A

1. Apples
2. Apricot
3. Avocado
4. Alphonso Mango
5. Amla
6. Ashwagandha
7. Asian Pear
8. Abiu
9. Acai Palm
10. Acerola
11. Ackee
12. African Breadfruit
13. African oil palm fruit
14. Akebi
15. Alligator Apple
16. Amanatsu
17. Amazon Grape
18. Ambarella
19. Annatto
20. Annona
21. Arava Melon
22. Argan
23. Aubergine
24. Australian finger lime
25. Azarole

Summary of Top Fruits that Start with A

Fruit	Scientific name	Other names	Nutrients present	Calories per 100gm
Ambarella	Spondias dulcis	June Plum	Vitamins A and C, potassium, magnesium and dietary fiber.	48 calories
Acerola	Barbados Cherry, West Indian cherry, Mexican cherry, and Wild cherry.	Solanum Melongena	Vitamin A, vitamin B1, B2, B3 and vitamin C.	32 calories
Amanatsu oranges	Citrus natsudaidai	Amanatsu mandarins	Vitamin B1, vitamin C, potassium and folate.	47 calories
Amla	Phyllanthus emblica	Indian gooseberry	Vitamin C, vitamin A, calcium and iron.	66 calories
Annona	Annona reticulata	Custard apple, Sugar Apple, and Cherimoya.	Dietary fiber, vitamin C, and potassium.	101 calories
Aubergine	Solanum melongena	Eggplant, Brinjal, Baigan	Vitamin C, vitamin K, vitamin B6, thiamine, niacin, magnesium, manganese, phosphorus, copper, fiber, folic acid, and potassium.	25 calories

After a quick list of all fruits that start with A, given below is a detailed description of each of them.

1. Apples

Yes, you’re right. Number 1 on our list and possibly the first fruit that springs to mind when asked what fruits start with A is Apple. The apple trees most likely came from Asia, but they are now ripening all over Europe and America.

There are countless varieties of apples, but the three most well-known varieties are the Granny Smith, Pink Lady, and Royal Gala, This delicious fruit can be eaten fresh, boiled, in sauce or jam, juiced, or even included in sausages. Apples come in a variety of textures, including crunchy, soft, sweet, and sour.

Origin: Central Asia
Scientific Name: Malus domestica
Alternate Name: None

Varieties: There are about 7,500 varieties of apples available throughout the world.
Allergies (if any): Causes Birch-apple syndrome
Culinary use:

• Apples can be cooked to make sauce and apple butter.
• Apples can be baked in an oven and served with custard.
• It can also be made into pies and apple crumble.

2. Apricot

Growing on trees in the spring and harvested in the early summer, apricots are closely related to peaches and cherries.

Fruits of the apricot plant are medium in size, with a center pit, edible pulp and flesh. Apricots are often consumed whole or dried, and they resemble peaches in texture and taste. They are sweet and gentle.

Apricots are a featured ingredient in many delectable recipes, including cobblers, pastries, scones, smoothies, Apricot Chicken, and many more. They can also be consumed whole or dry.

Because of their high dietary fiber content, apricots are an excellent choice for a balanced diet.

Origin: Apricots are native to China and other Asian countries.
Scientific Name: Prunus armeniaca
Other Names: Peach, Drupe

Nutritional value per 100gm:

• Calories: 17 calories
• Fat: 0.1 gm
• Sodium: 0.4 mg
• Carbohydrates: 3.9 gm
• Fiber: 0.7 gm
• Sugar: 3.2 gm
• Protein: 0.5 gm

Health benefits:

• Provides healthy vision.
• Good for digestion.
• Contains antioxidant properties.

Varieties: The various varieties of Apricot are:

• Apache
• Blenheim
• Castlebrite
• Chinese
• Golden Sweet
• Harcot
• Harglow
• Helena
• Katy
• Lorna
• Modesto
• Moorpark
• Patterson
• Robada
• Tilton
• TomCot
• Westley
• White Knockout

Allergies (if any): Apricots may result in allergic reactions, ranging from mild symptoms such as oral allergy syndrome to severe systemic reactions such as anaphylaxis.
Culinary use: Apricots can be eaten fresh and can be used in salads.

3. Avocado

Like many people, I adore eating avocados. It is regarded as a superfood and its popularity has recently increased. It should not be a surprise that it has gained such popularity due to its outstanding nutritional value.

The Hass avocado is the variety that we most frequently consume, but there are many other varieties and avocados are available in a wide range of forms. The variety in Jamaica, where avocados is referred to as “pears,” is larger and has skin that is a lighter shade of green.

Origin: They are mainly grown in Central and South America.
Scientific Name: Persea Americana
Other Names: Alligator pear

Nutritional value per 100gm:

• Calories: 168 calories
• Fat: 15.3 gm
• Sodium: 0 gm
• Carbohydrates: 4.4 gm
• Fiber: 0 gm
• Sugar: 0 gm
• Protein: 2 gm

Health benefits:

• Great for vision
• Healthy for the heart
• Improving digestion
• Antimicrobial action

Varieties: There are about 500 varieties of Avocado available which differ in size, shape, texture, and maturity rate.
Allergies (if any): Very rare
Culinary use: Avocado can be baked, fried, grilled or eaten raw.

4. Alphonso Mango

I think that many of you will agree that the best fruit is a fresh, juicy, perfectly ripe mango.

Its wonderful flavor has made it quite popular in many tropical nations, where it is used in a variety of drinks and pastries. Mangoes come in hundreds of types, each with a unique flavor and texture, but Alphonso mangoes are among my favorites. They have a creamy sweet inside and are small, round, or oval fruits with golden skin when mature.

Since they are often sweeter than other mangoes found in the US and don’t have many fibrous “strings” on the seeds, Alphonso mangoes are my favorite.

Origin: They are mainly grown in India.
Scientific Name: Mangifera indica
Other Name: Hapus Mango

Nutritional value per 100gm:

• Calories: 66 calories
• Fat: 0.4 gm
• Sodium: 5 mg
• Carbohydrates: 16 gm
• Fiber: 6.7 gm
• Sugar: 24 gm
• Protein: 0.7 gm

Health benefits:

• Boost immune system
• Supports proper muscle function.
• Helps in digestion.

Varieties: None
Allergies (if any): Allergy to Alphonso mango can cause type I hypersensitivity reactions ranging from erythema, hives, angioedema, wheezing, or oral allergy syndrome to severe anaphylactic reactions, or type IV hypersensitivity reactions such as contact dermatitis.
Culinary use: Some of the preparations made with Alphonso mango include ice cream, lassi, mousse, and puree.

5. Amla

Most of you probably know that Amla is best for hair treatment. It is indigenous to India and is frequently applied as a hair mask to encourage the growth and health of your hair.

It is frequently employed in Ayurveda, an Indian system of herbal therapy. The fruit’s flavor is described as being a blend of sour and bitter, yet it can occasionally be found frozen at Indian grocery stores. It is occasionally candied, pickled, or added in little amounts to prepared foods.

Despite its various uses it is more frequently taken as a supplement in the form of a capsule or in powder form for external use.

Indian traditional medicine and food both make extensive use of this fruit.

Nutritional value per 100gm:

• Calories: 48 calories
• Fat: 0.5 gm
• Sodium: 13 mg
• Carbohydrates: 10 gm
• Fiber: 5 gm
• Sugar: 0 gm
• Protein: less than 1 gm

Health benefits:

• Good for Digestion.
• Boosts Immunity.
• Helps in controlling Diabetes.
• Enhances liver health.

Allergies (if any): Allergy to Amla can lead to symptoms like vomiting, redness, nausea, diarrhea, abdominal pain, swelling around the mouth, headache, and dizziness.
Culinary use: Amla can be used in pickles, chutney, and juice.

6. Ashwagandha

Although the root of the plant of ashwagandha is primarily used as a supplement, the plant also yields fruit. Ashwagandha is an essential component of Ayurveda and has gained popularity in the US as well. Being an adaptogen, this Indian plant helps your body adjust to various types of stress on the body and brain.

It is a popular dietary supplement for supporting mental health symptoms and cognitive performance.

Origin: It is originated in India but has now gained popularity in the US also.
Scientific Name: Withania Somnifera
Other Names: Winter cherry, Poison gooseberry, and Indian ginseng.

Nutritional value per 100gm:

• Calories: 245 kcal
• Fat: 0.3 gm
• Sodium: 0 mg
• Carbohydrates: 49.9 gm
• Fiber: 32.3 gm
• Sugar: 11 gm
• Protein: 3.9 gm

Health benefits:

• Reduces stress.
• Improves sleep.
• Boost athletic performance.
• Increases fertility in men.
• Manages blood sugar levels.

Allergies (if any): The possible side effects of Ashwagandha allergy are skin rashes, itching, inflammation, chest pain, and breathing difficulties.
Culinary use: Ashwagandha is most commonly used for making tea with milk and cardamom.

7. Asian Pear

Asian pears are practically odourless and have a texture similar to that of an apple or water chestnut. Asian pears are edible in their full form, and they have a mild, sweet flavour that is pleasant.

 The Asian pear is a versatile and tasty fruit that is often peeled and added to salads, cooked in dessert recipes, and used in marinades for Asian barbeque. Asian pears are a wonderful source of minerals, including magnesium and potassium, which help to maintain blood pH levels.

Origin: It is mainly grown in Asian countries and also grown in Italy, Spain, Australia, France, Chile, and New Zealand.
Scientific Name: Pyrus pyrifolia
Other Names: Nashi pear, Chinese pear, and Japanese pear.

Nutritional value per 100gm:

• Calories: 42 calories
• Fat: 0.23 gm
• Sodium: 0 mg
• Carbohydrates: 10.65 gm
• Fiber: 3.6 gm
• Sugar: 7.05 gm
• Protein: 0.5 gm

Health benefits:

• Improves cardiovascular health
• Lowers the risk of some types of cancer.
• Promotes gut health
• Have anti-inflammatory properties

Allergies (if any): The most common symptom of pear allergy is swelling or itching in the face or throat.
Culinary use: They are used in marinades and also used as a sweetener in vinegar and soy sauce.

9. Abiu

Although it can be found in Australia, Abiu is most usually found in Venezuela, Peru, and Columbia. Abiu is very tasty and orange in color. The fruit’s creamy, white flesh is high in sugar content, and its skin is thin and smooth. The pulp of Abiu has a flavor close to maple syrup and a consistency like jelly.

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Although abiu fruit is frequently consumed raw, it can also be added to juices, smoothies, jams, and jellies. The fruit tastes sweet and slightly caramelized, similar to pineapple.

Nutritional value per 100gm:

• Calories: 78.5 kcal
• Fat: 0.4 gm
• Sodium: 3.40 mg
• Carbohydrates: 36.3 gm
• Fiber: 1.95 gm
• Protein: 1.8 gm

Health benefits:

• Cholesterol control
• Supports Hydration
• Antioxidants booster

Varieties: There are a number of abiu varieties (like Caribou, Gray, Z-2) however, only a few of these varieties are available in Florida.
Allergies (if any): Causes Oral Allergy Syndrome (OAS)
Culinary use: Abiu can be eaten raw and can also be used in salads.

10. Acai Palm

The berry acai resembles a grape in appearance. Tree berries called acai are gathered from a particular species of palm tree. The aroma of acai berries has been compared to strawberries and raspberries, and they have a sweet and sour taste.

Although acai is sometimes compared to blackberries in flavor, some people also report that it has a faint aftertaste of dark chocolate. Acai bowls, which are similar to smoothie bowls, are another popular preparation, though they can also be eaten whole. They can also be added to breakfast cereal, smoothies, salads, and yogurt.

Origin: It is native to Central and South America.
Scientific Name: Euterpe oleracea
Other Names: Acai, Assai, or Huasai.

Nutritional value per 100gm:

• Calories: 130 calories
• Fat: 41.2 gm
• Sodium: 16 mg
• Carbohydrates: 17.4 gm
• Fiber: 24.4 gm
• Sugar: 3 gm
• Protein: 9.8 gm

Health benefits:

• Immunity booster
• Helps in Weight management
• Skin health benefits

Varieties: There are two main varieties of Acai palm available:

1. Purple or black acai
2. Green or white acai

Allergies (if any): May cause swelling of mouth, lips, tongue and throat.
Culinary use: You can use the pulp of the fresh fruit to make a variety of sweets and beverages and the juice of the fruit is generally mixed with tapioca.

11. Acerola

The Acerola fruit is a small, round, red berry with a sour taste that grows in tropical regions. These cherries resemble bell peppers in shape and have a deep red color. Although they taste sweet and juicy, you cannot eat them right off the tree. They are usually powdered, dried, or processed into juice because they spoil easily.

Origin: It is mainly grown in the West Indies and parts of Central and South America.
Scientific Name: Malpighia Emariginata
Other Names: Barbados Cherry, West Indian cherry, Mexican cherry, and Wild Cherry.

Nutritional value per 100gm:

• Calories: 32 calories
• Fat: 0.3 gm
• Sodium: 6.9 mg
• Carbohydrates: 7.5 gm
• Fiber: 1.1 gm
• Sugar: 11 gm
• Protein: 0.4 gm

Health benefits:

• Nutrient booster
• Supports hydration
• Rich in Antioxidants
• It is very good for your hair, skin and nails.

Allergies (if any): Eating Acerola may lead to symptoms like diarrhea, nausea, vomiting, abdominal cramps(pain), or heartburn.
Culinary use: It is used in sauces, drinks, and smoothies.

12. Ackee

It is particularly widespread in the Caribbean and grows well in warm, sunny temperatures. Ackee is a large, spherical, yellow-orange pod bearing up to 200 tiny, black seeds. The fruit has white, creamy, and smooth flesh that tastes delicately sweet.

Additionally, it contains a moderate amount of potassium, niacin, and thiamin. The ackee fruit’s edible part is full of nutrients and offers several health advantages. The antioxidants in ackee fruit can help shield the body from the ill effects of free radicals. It also has a high dietary fiber content, which supports digestive health and regularity.

Origin: It was commonly grown in West Africa but is now common in tropical regions like Jamaica.
Scientific Name: Blighia Sapida
Other Names: Acki, Akee, or Ackee apple

Nutritional value per 100gm:

• Calories: 151 calories
• Fat: 15 gm
• Sodium: 240 mg
• Carbohydrates: 9.5 gm
• Fiber: 3 gm
• Sugar: 0 gm
• Protein: 2.9 gm to 8.9 gm

Health benefits:

• Supports healthy skin
• Helps in Weight management
• Rich in heart-healthy nutrients
• Promotes digestive health

Varieties: There are about 48 varieties of Ackee present which can be divided into two groups, one is known as butter and the other one is known as cheese.
Allergies (if any): Eating unripe Ackee fruit may lead to Jamaican vomiting sickness which shows symptoms like profuse vomiting, altered mental status, and hypoglycemia.
Culinary use: Ackee is boiled and sauteed with cod, onion, tomato, and corned pork.

13. African Breadfruit

It grows well in Africa’s tropical and subtropical temperatures and adapts well to a variety of environments. The stunning evergreen African Breadfruit tree can reach a height of 60 feet. The fruit has a tough, woody exterior and is a huge, spherical, green berry.

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The fruit has a delicious, pineapple-like flavor and can weigh up to 25 pounds. Because of its increased nutritional content, it is frequently referred to as a superfood. It is quite similar to bread-nut, figs, and jackfruit. Several businesses use its seeds to produce flour and oil since they are so nutrient-dense

Origin: It is native to tropical West Africa.
Scientific Name: Treculia Africana
Other Names: Breadfruit, Wild jackfruit, and African boxwood.

Nutritional value per 100gm:

• Calories: 227 calories
• Fat: 0.5 gm
• Sodium: 4.4 mg
• Carbohydrates: 60 gm
• Fiber: 10.8 gm
• Sugar: 24.2 gm
• Protein: 2.4 gm

Health benefits:

• This fruit that starts with an A is an excellent gluten-free alternative.
• It is rich in nutrients.

Varieties: There are about a hundred known varieties of breadfruit available worldwide.
Allergies (if any): African breadfruit may lead to allergic reactions in people who are allergic to bananas or Benjamin Fig.
Culinary use: It can be roasted, baked, fried, and even boiled for consumption.

14. African oil palm fruit

A tall palm (up to 20 m tall), the African oil palm is frequently grown for its oil. The fruit’s pulp and the kernel (seed) are used to extract the oil. Although it is indigenous to western and southwest Africa, it has been recognized in many other locations.

Origin: It is mainly grown in Western and Southwestern Africa.
Scientific Name: Elaeis Guineensis
Other Names: Oil palm, Macaw-fat

Nutritional value per 100gm:

• Calories: 540 calories
• Fat: 53 gm
• Sodium: 16 mg
• Carbohydrates: 13 gm
• Fiber: 4 gm
• Sugar: 0 gm
• Protein: 2 gm

Health benefits:

• It is used for a variety of therapeutic applications.
• Gonorrhoea, menorrhagia, and prenatal abdominal pain can all be controlled by the use of palm oil.
• The oil from its pulp has moisturizing properties.

Allergies (if any): None
Culinary use: Palm oil obtained from the mesocarp of the fruit is used for making margarine and compound cooking fats.

15. Akebi

The fruit is often dark green or purple in color and has a long, cylindrical shape. Akebi is harvested usually in the late summer or early fall when the akebi fruit reaches maturity. The unique quality of akebi fruit is that when it ripens, it naturally splits open, exposing the pulp’s gelatinous interior.

Its distinctive opening method has given it the title of “Chocolate Vine” since it resembles unwrapped chocolate. Fruits may have a variety of health advantages, including better blood sugar regulation, increased weight loss, and improved cardiovascular health.

Origin: Akebi is native to East Asia including countries like Japan, China, and Korea.
Scientific Name: Akebia Quinate
Other Names: Chocolate vine, Five-leaf akebia, Raisin vine, Five-leaf, Akebiya kuinata, Femfingret akebia.

Nutritional value per 100gm:

• Calories: 24 calories
• Fat: 0.4 gm
• Sodium: 3 mg
• Carbohydrates: 6.02 gm
• Fiber: 2.17 gm
• Sugar: 5.9 gm
• Protein: 0.21 gm

Health benefits:

• Helps in Weight Management.
• Has potential Antimicrobial Properties.
• Possess potential anti-inflammatory effects.

Varieties: There are multiple varieties of Akebi fruit available which differ in size and appearance.
Allergies (if any): None
Culinary use: It can be used as a snack and can also be cooked to be served as a meal.

16. Alligator Apple

Alligator apples resemble apples a lot. The fruit has smooth, green skin that is bumpy on the outside and is oblong to round in shape. The fruit’s sweet, creamy flesh is surrounded by tiny, black seeds.

The green fruit is sometimes referred to as “swamp apple” because it grows in Florida’s swampy regions. The name “alligator apple” refers to the fruit’s popularity with alligators. Alligator apples are typically cooked into jam or added to smoothies and desserts rather than eaten raw since the fruit tastes like honeydew and has a custardy texture when cooked.

Origin: It is native to America and grows mainly in the tropical and subtropical regions.
Scientific Name: Annona Glabra
Other Names: Pond-apple, alligator-apple, swamp-apple, corkwood, and monkey-apple.

Nutritional value per 100gm:

Health benefits:

• Supports the Immune system.
• Possess potential anti-inflammatory effects.
• Aids in Digestive Health.
• Contains antioxidant properties.

Varieties: There are about 7,500 varieties of Apples growing worldwide.
Allergies (if any): Eating alligator apples can lead to a condition known as Oral Allergy Syndrome.
Culinary use: It is used for making jellies.

17. Amanatsu Oranges

The Amanatsu, which resembles an orange in appearance but is similar in size and form to a grapefruit, is thought to be a cross between a pummelo and an unidentified citrus fruit. The amanatsu is fragrant, juicy, and has a taste that is simultaneously sweet and tart; it tastes most like tangerines.

The twelve meaty sections of the amanatsu can be consumed whole, but the fruit is also utilized in many Japanese dishes, such as sashimi platters and various sweets. Apart from that, another popular method is to juice and zest amanatsu.

Origin: Amanatsu oranges are native to Japan but are also grown in regions like Ehime Prefecture, Kumamoto Prefecture, and Kochi Prefecture.
Scientific Name: Citrus Natsudaidai
Other Name: Amanatsu Mandarins.

Nutritional value per 100gm:

• Calories: 47 kcal
• Fat: 0.12 gm
• Sodium: 0 mg
• Carbohydrates: 11.75 gm
• Fiber: 2.4 gm
• Sugar: 9.35 gm
• Protein: 0.94 gm

Health benefits:

• Possesses antioxidant properties.
• Helps in Weight Management.
• Supports Hydration.

Varieties: None
Allergies (if any): Allergy to oranges is rare but if it occurs then it can cause symptoms like rash, swelling, itching, nausea, and vomiting.
Culinary use: It can be eaten fresh and can also be used for ice cream, juice, and soft drinks.

18. Amazon Grape

The fruit has a distinctive flavor and is about an inch long, like other grape varieties. When the fruit is ripe, the color changes from green to purple and then dark purple.

Although some cultivate them in backyard gardens, they naturally grow in the wild. These fruits of Amazon Grapes from the Amazon Tree have a sweet, grape-like flavor when eaten fresh, and their exquisite white pulp can be used to produce jam or wine.

Origin: It is mainly grown in the Amazon rainforest.
Scientific Name: Pourouma Cecropiifolia
Other Names: Uvilla, Pourouma Multifida.

Nutritional value per 100gm:

Health benefits:

• Possess medicinal properties.
• Reduces inflammation and improves heart health.
• Reduces the risk of cancer.

Varieties: None
Allergies (if any): Allergy to Grapes is rare but is due to Grape lipid transfer protein and thaumatin-like protein (TLP) present in grapes.
Culinary use: It can be eaten raw and can also be used for making drinks and wine.

19. Ambarella

This pulpy fruit has an inedible, fibrous pit in the center, resembling an unripe mango. Ambarella has a flavor profile that is meaty, luscious, and flavors similar to mango and pineapple. The meat of ambarella is firm and crispy, with a hint of sweetness and sourness.

Deliciously, ambarella can be consumed whole, juiced, or added to well-known Asian recipes like pickled ambarella and Sri Lankan curry.

Origin: It was initially grown in Southeast Asia but is now cultivated mainly in tropical regions.
Scientific Name: Spondias Dulcis
Other Names: June plum, golden apple, dwarf golden plum, Indian hog plum, and Makok faring.

Nutritional value per 100gm:

Health benefits:

• Possess Antioxidant Properties.
• Improves Digestive Health.
• Improves vision.
• Provides Hydration.
• Helps in treating cough.

Varieties: None
Allergies (if any): None
Culinary use: Ambarella is mostly eaten fresh and the pulp of the fruit is used for making jams, pickles, juice, soups, and stews.

20. Annatto

Annatto differs greatly from other fruits that start with A.

This tiny, prickly fruit known as annatto is packed with red seeds. The seeds of the fruit are consumed rather than the skin or flesh. After harvesting annatto, the seeds are taken out and frequently pulverized, dried, and used much like chili powder.

The flavor of ground annatto is mild with hints of pepper.

Its primary application is as a natural coloring agent. In Latin America, anatta is used to add vibrant and eye-catching color to a variety of cheeses and foods.

Origin: It is mainly grown in Mexico, Brazil, Argentina, and the Caribbean. Now it is also cultivated in the Philippines and various Asian countries.
Scientific Name: Bixa Orellana
Other Names: Achiote, achiotillo, bija, urucum, and atsuete.

Nutritional value per 100gm:

Health benefits:

• Rich in Carotenoids.
• Has antioxidant properties.
• It’s good for your skin.
• Shows anti-inflammatory effects.

The yellow segmented flesh of the fruit is edible. The fruit is creamy and sweet-tasting, and it is juicy. The fruit’s seeds are opaque black, and a white flesh encircles them. The fruit is a low-calorie, healthful snack that is a rich source of antioxidants.

The fruit’s antioxidants aid in defending the body against damaging pollutants and free radicals. Fresh or cold Annona fruit is frequently used as a dessert or snack.

Origin: It is mainly cultivated in the tropical regions of Central and South America.
Scientific Name: Annona reticulata
Other Names: Custard apple, Sugar Apple, and Cherimoya

Nutritional value per 100gm:

• Calories: 75 calories
• Fat: 0.7 gm
• Sodium: 711.2 mg
• Carbohydrates: 17.7 gm
• Fiber: 3 gm
• Sugar: 20.6 gm
• Protein: 1.6 gm

Health benefits:

• Shows anti-inflammatory effects.
• Supports the immune system.
• Has antioxidant properties.

Varieties: There are about 10 different varieties of Annona available.
Allergies (if any): Eating too much of Annona can lead to surplus body fat and unhealthy weight gain.
Culinary use: It is used for direct consumption when ripe.

22. Arava Melon

The pulp of the Arava Melon is sensitive, watery, and soft. Tropical and nectar-like flavors are included in the flavor, which is aromatic, pleasant, and sweet. Arava Melon can be used in salads, blended with soup, juiced into drinks, etc. due to its flavor.

The Arava melon has a diameter of 4.7 to 7.8 inches. The peel of the fruit, which matures from green to yellow, is visible beneath the beige netting that covers the fruits.

Origin: It is mainly grown in the Arava region of Israel and also in countries like Spain and the United States that have suitable climatic conditions for cultivating Arava melon.
Scientific Name: Cucumis Melo
Other Names: Middle Eastern melons, Passport melons, Mediterranean melons, Israeli honeydew, and Israeli melons.

Nutritional value per 100gm:

• Calories: 24 calories
• Fat: 0.1 gm
• Sodium: 0 mg
• Carbohydrates: 5.6 gm
• Fiber: 0.4 gm
• Sugar: 5.6 gm
• Protein: 0.5 gm

Health benefits:

• Nutrient-rich and Low in Calories
• Good for the health of your skin.
• Improves eye health.

Varieties: There are about 40 different varieties of Arava Melon present.
Allergies (if any): Symptoms caused by eating Arava melon include tongue and pharyngeal pruritus, tongue angioedema, generalized oral pruritus, lip angioedema, and facial erythema.
Culinary use: It is generally consumed fresh.

23. Argan

Argan is a nut that is indigenous to Morocco and Algeria, where it thrives in an arid climate. Most people are probably familiar with it for its oil. The nuts are crucial to the community’s ability to cook as well as serve as a major source of nourishment for goats.

While argan oil is generally used for aesthetic purposes in the US, it is frequently used as a cooking oil in Morocco since there are many people who cultivate and harvest the oil, making it widely available. However, due to its flavor, it is not often used as an export in culinary-grade form.

Still, it comes as no surprise that argan oil is popular for both skin and hair because it works wonders for a variety of skin issues and is fantastic for hair styling.

Origin: It is mainly found in the regions of the Calcareous semi-desert Sous valley of southwestern Morocco.
Scientific Name: Argania Spinosa
Other Names: Argania Spinosa Kernel Oil, Argania Spinosa, Argania Spinosa.

Nutritional value per 100gm:

• Calories: 800 calories
• Fat: 93.33 gm
• Sodium: 0 mg
• Carbohydrates: 0 gm
• Fiber: 0 gm
• Sugar: 0 gm
• Protein: 0 gm

Health benefits:

• Relieves sore muscles and joints.
• Supports blood cholesterol levels.
• Heals chicken pox pustules.

Allergies (if any): Allergic reactions caused by eating Argan oil include Headache, rapid breathing, dizziness, confusion, loss of coordination and judgment, unconsciousness, coma, and death.
Culinary use: Argan oil is used in salads, pasta, and rice.

24. Aubergine

This purple egg-shaped fruit is also known as brinjal in Southeast Asia and aubergine in America. It often has dark purple skin that is almost black and a round or oval shape, but it can also be white or light purple and have an extended shape.

Aubergine can be prepared in an infinite number of ways. I’ve used it in stir-fries, pasta, sandwiches, and more! It is widespread in many cuisines, including Mediterranean, Indian, Chinese, Caribbean, and Italian, to name a few. This fruit that starts with A is essential for vegans because it functions admirably as a meat alternative.

Origin: Aubergine was first cultivated in India and China but now it is also prevalent in savannas of Africa.
Scientific Name: Solanum Melongena
Other Name: Brinjal

Nutritional value per 100gm:

• Calories: 21 calories
• Fat: 0.1 gm
• Sodium: 1.6 mg
• Carbohydrates: 4.8 gm
• Fiber: 2.5 gm
• Sugar: 2.9 gm
• Protein: 0.8 gm

Health benefits:

• Improves digestion
• Promote healthy and strong bones
• Prevent anaemia
• Lowers the risk of developing cancer.
• Improves brain function.

Allergies (if any): The allergic reactions caused after eating an eggplant include itching, swelling, rashes, nausea and symptoms of anaphylaxis.
Culinary use: Eggplant or Aubergine is often stewed or deep-fried for consumption.

25. Australian finger lime

You must be more familiar with the other names of Australian finger limes which are lime caviar or caviar lime rather than Australian finger lime.

Typically used as a garnish for dishes, the inner of Australian finger limes has a texture and appearance similar to caviar. Another application for finger limes is in marmalade. It tastes harsh and sour, like an Australian round lime.

Origin: Australian finger lime mainly originated in the subtropical rainforests of South-East Queensland from Mount Tamborine to the Richmond River in North-East New South Wales.
Scientific Name: Citrus australasica
Other Names: Lime caviar or Caviar lime

Nutritional value per 100gm:

• Calories: 20 calories
• Fat: 0 gm
• Sodium: 1 mg
• Carbohydrates: 7 gm
• Fiber: 2 gm
• Sugar: 1.2 gm
• Protein: 1.6 gm

Health benefits:

• Enhances the immunity level.
• Delays signs of aging
• Lowers elevated blood pressure.

Allergies (if any): Allergy to limes may lead to symptoms like tingling, itching of the lips, tongue, and throat, reddening and mild swelling of the lips and gums, contact dermatitis, and in rare cases anaphylaxis.
Culinary use: It is generally used in dressings, aioli, savory, sweet sauces, marmalades, and jams.

26. Azarole

Azarole is the fruit of a Southern European shrub. On numerous farms or along rural roads, farmers frequently grow them in rows. In the months of April and May, azarole flowers bloom. This fruit is available for harvest around September.

It produces white-red fruits. Since azarole is tasty, fresh, and abundant in vitamin A, you can utilise it right away. This fruit is therefore beneficial for many unwell bodies.

Origin: It is mainly found in the Mediterranean Basin.
Scientific Name: Crataegus Azarolus
Other Names: Azerole, Mediterranean medlar.

Nutritional value per 100gm:

• Calories: 32 calories
• Fat: 0.3 gm
• Sodium: 2 mg
• Carbohydrates: 13.12 gm
• Fiber: 1.1 gm
• Sugar: 15.9 gm
• Protein: 0.95 gm

Allergies (if any): Rarely found
Culinary use: Azarole berries are often eaten fresh and can also be used in jam, juices and sauces.

FAQ’s

Final Thought

I hope reading about the 25 fruits that started with A was enjoyable.

Including these fruits in your diet can improve your nutrition and introduce a range of flavours, whether you prefer the crispness of apples, the sweetness of apricots, the creaminess of avocados, or the sourness of ambarella.

The next time you’re searching for a light and nutritious snack, just go through my article and pick up any one of these yummy “A” fruits.

Suggested Read => Fruits That Starts With Letter G

These A-letter fruits are delicious and should be tried by everyone, whether you’re a foodie, a chef, or just trying to change up your diet.

If you know any other fruit that starts with an A that I might have missed then do let me know in the comments below.

We’ll be happy to hear from you!

Plus, Explore more fruit-name articles,

• Fruits that Start with B
• Fruits that Start with C
• Fruits that Start with D
• Fruits that Start with E
• Fruits that Start with F
• Fruits that Start with G
• Fruits that Start with H
• Fruits that Start with I
• Fruits that Start with J
• Fruits that Start with K
• Fruits that Start with M
• Fruits that Start with N
• Fruits that Start with O
• Fruits that Start with P
• Fruits that Start with Q
• Fruits that Start with R
• Fruits that Start with S
• Fruits that Start with T
• Fruits that Start with U
• Fruits that Start with V
• Fruits that Start with X
• Fruits that Start with Y

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