15 Fruits That Start with F (with Pics)

Fruit is a wonderful source of natural sweetness and nutrients. I love how there are so many different types of fruits available, each with its unique taste and texture. And don’t forget about all the health benefits that come with eating fruits! From providing essential vitamins and minerals to helping keep your digestive system running smoothly, it’s clear that fruits are a vital part of a healthy diet.

Today, we will glimpse information about some such fruit. That fruit starts with the letter F. Would you like to come with me and expand your knowledge about fruits start with F. You can discover the nutritious flavor and its numerous beneficial uses all in one spot.

Incorporating a variety of foods into your diet can broaden your nutritional horizons and introduce you to new flavors. In this article, you can learn everything about that fruit such as its name, origin, nutritional value, health benefits, and more.

Let’s look at the list of fruits that start with F

List of Fruits that Start with F

Here is the list of Fruit that starts with the letter F

1. Fig
2. Florida Strangler fig
3. Feijoa
4. Farkleberry
5. False mastic fruit
6. Fuji apple
7. Fazli Mango
8. Finger Lime
9. Forest strawberries
10. Fairchild tangerine
11. Fascell Mango
12. Florida Cherry
13. False jaboticaba
14. Fibrous Satash
15. Fe’i Banana

This table helps you to learn about the best fruits that start with F

Name of Fruits	Alternate Name	Calories (per 100g)
Fascell Mango	Malda Mangoes	202 Cal
Forest strawberries	woodland strawberry, alpine strawberry, wild strawberry	146 Cal
Fe’i banana	Fehi banana, Hueta, Tahitian Red cooking banana, Maia Hei in Hawaiian, and Fei Shi Jiao in Chinese.	89 Cal
Florida strangler fig	Golden fig, or higuerón	74 Cal
Fascell mango	Haden mango, Brooks mango	65 Cal

1. Fig

Figs are one of the world’s first cultivated trees. It is cultivated in many parts of the world with temperate climates. There are two types of figs one is figs and the other is dried figs. It can be eaten both dry and fresh. However, since fresh figs are highly perishable, they are used extensively near the production area.

The fig “fruit” is derived from a specific type of arrangement of several flowers. In this case, it is turned inward, almost closed, with several small flowers planted on the inside. Then the real fig flowers are not visible until the figs are opened.

There are hundreds of varieties of figs here. They have various shapes, sizes, and colors such as black, pale green, or yellow. Despite being so diverse, only half a dozen fig cultivars are cultivated commercially. They can be enjoyed as fresh or dried fruits. Fresh figs have a sweet, honeyed flavor and a soft, squishy texture with seeds encrusted that give them a crunchy texture.

Dried figs have a concentrated sweetness and a tasty texture. Figs and their leaves are full of nutrients and offer a variety of potential health benefits.

Origin: Originating from northern Asia Minor and spreading throughout the Mediterranean region, including the Greeks and Romans.
Scientific Name: Ficus Carica
Alternate Names: Syconia

Nutritional Value Per 100g:

• Calories: 30 Cal
• Fat: 0.1 g
• Sodium: 0.4 mg
• Carbohydrates: 7.7 g
• Fiber: 1.2 g
• Sugars: 6.5 g
• Protein: 0.3 g

Health Benefits:

• Helps Relieve Constipation
• May Aid Weight Loss
• Might Control Blood Pressure
• Can Improve Digestive Wellness
• Figs With Fertility
• Could Improve Heart Health.

Varieties: Caprifigs, Smyrna, San Pedro, Common figs, Celeste, Alma figs, Brown Turkey, Purple Genca.
Allergies (if any): Pruritis, generalized urticaria, facial angioedema, asthma, gastrointestinal symptoms, oral allergy syndrome, and anaphylaxis.
Culinary Use: Add fresh, dried figs to cheese plates, or breakfast dishes like oatmeal, smoothies, yogurt bowls, or toast.

2. Florida Strangler Fig

The Florida strangler fig grows to 30 meters and 98 feet tall. It comes from the family of Moraceae. It is a monoecious plant that is capable of bearing both male and female flowers on the same plant. The color of unripe figs is green, when ripe it turns yellow. When they grow to 0.6-0.8 cm, it has its original size but it changes to 0.2-0.3 inches.

They need to be grown in partial sun to shade, as well as watered every week or two. It depends on the soil type and thrives best in moist conditions. Moisture levels help the fruit ripen and its best season is summer.

Origin: Native to the southern half of Florida
Scientific Name: Ficus Aurea
Alternate Names: Golden fig, or higuerón

Nutritional Value Per 100g:

• Calories: 74 Cal
• Fat: 0 g
• Sodium: 0 mg
• Carbohydrates: 0 g
• Fiber: 2.9 g
• Sugars: 16.26 g
• Protein: 0.75 g

Health Benefits:

• Controls Blood Sugar
• Improves Bone Health
• Keeps the Reproductive System in Check
• Helps in Weight Management
• Lowers Blood Pressure
• Promotes Heart Health
• Prevents Cancer
• Rich in Antioxidants
• Boost Immune System
• Supports Digestive Health.

Varieties: Ficus altissima, Ficus Aurea, Ficus benghalensis, Ficus Benjamin, Ficus burtt-davyi, Ficus citrifolia, Ficus craterostoma, Ficus tinctoria.
Allergies (if any): Cause skin allergies
Culinary Use: Treatment of many diseases like gastric problems, ulcers, diabetes, stomach pain, inflammation, diarrhea, piles, dysentery, and cancer.

3. Feijoa

A German botanist named Otto Berg gave the name ‘Fejoa seloviana’ after ‘Joam da Silva Feijoa’, director of the Natural History Museum in Pelotas. Fruits have effective properties. Feijoa has an aromatic fragrance. it can be described as sweet, soft, and feminine. But it has medicinal properties. It is similar to strawberries and pineapples.

Feijoa fruits come from the berry family. It has a round to oval shape. Depending on the variety they are covered with thin skin, slightly hairy, rough or smooth epidermis. When it ripens, it can be rolled from yellow to green and has a pleasant aroma. In regions with long summers and mild temperatures, feijoa will produce small green, tasty ovoids rich in vitamin C.

Origin: Origin from Southern Brazil, Paraguay, Uruguay, and parts of Argentina
Scientific Name: Acca Sellowiana
Alternate Names: pineapple guava or guavasteen

Nutritional Value Per 100g:

• Calories: 55 Cal
• Fat: 0.6 g
• Sodium: 3 mg
• Carbohydrates: 13 g
• Fiber: 6.4 g
• Sugars: 0 g
• Protein: 0.98 g

Health Benefits:

• Improves Immunity System
• Increase Metabolism
• Lowers Cholesterol
• Helpful Weight Loss
• Improve Memory
• Improves Blood Pressure
• Helpful In Digestion
• May Control Nausea
• Supports Bone Strength.

Varieties: Anatoki, Kaiteri, Kakariki, Unique.
Allergies (if any): Oral Allergy Syndrome
Culinary Use: salads, chutneys, and desserts such as puddings, cakes, and pies.

4. Frackleberry

The farkleberry tree can be found in rocky forests, sandy forests, and on rocks. It usually grows 12-15 feet but can reach up to 30 feet. The fragrant flowers look like small, white bells. Leaves are alternate with smooth or finely-toothed margins.

Followed by inedible, forced, black berries. Glossy, dark green leaves turn deep red in autumn. The bark is fissured and colored red, brown, and grey. Small, white, bell-shaped flowers mature in early summer. Shrub or tree with short trunk, irregular crown of crooked branches, small, glossy, elliptic leaves, and shiny black berries.

The fruit consists of thin, slightly sweet pulp and large seeds. Although not palatable to humans, wildlife eats the berries. Farkleberry grows best in full sun to partial shade and like dry to moist sandy or rocky soil. It is a drought, heat-tolerant and highly valued wildlife plant.

Origin: Native to the southeastern United States.
Scientific Name: Vaccinium arboreum
Alternate Names: Huckleberry, Sparkleberry, Tree Sparkleberry, Winter Huckleberry.

Nutritional Value Per 100g:

• Calories: 33 Cal
• Fat: 0.3 g
• Sodium: 1 mg
• Carbohydrates: 7.98 g
• Fiber: 2.1 g
• Sugars: 4.87 g
• Protein: 0.68 g

Health Benefits:

• Sore Throat
• Chronic Ophthalmia
• Leucorrhoea, Etc. To Treat On.

Culinary Use: Medicinal and economic uses Root bark extract is used to treat diarrhea, for leather tanning, and wood for making tool handles.

5. False Mastic Fruit

False Mastic is a flowering plant belonging to the Sapotaceae family. It is taken in spring and is available from March to May. It is a large, fast-growing, evergreen tree, up to 65 feet tall. Its skin is scaly reddish bark, and the wood is heavy and strong. Its leaves are elliptic, bright green, and shiny.

Their flowers are yellow, inconspicuous, and cluster along the branches. When it is ripened it turns yellow. The size of the fruit is an inch-long olive. Inside it is a large seed. The tree bears flowers and fruits throughout the year. They have a unique aroma that is palatable to some and unpleasant to others.

Origin: Native to Florida in the United States, the Caribbean, and northern Central America.
Scientific Name: Sideroxylon foetidissimum
Alternate Names: yellow mastic

Nutritional Value Per 100g:

• Calories: 0 Cal
• Fat: 0 g
• Sodium: 0 mg
• Carbohydrates: 0 g
• Fiber: 0 g
• Sugars: 0 g
• Protein: 0 g

Health Benefits:

• Cures Anaemia
• Treats Arthritis
• Treats Respiratory Problems
• Builds Muscle
• Prevents Diabetes
• Provides Energy
• Builds Healthy Bones
• Treats Diarrhoea
• Heal Wounds
• Prevents Free Radicals
• Promotes Heart Health
• Relieves Stomach-Ache
• Acts as Anti-Inflammation
• Acts as Anti-Microbial

Varieties: Achras pallida, Bumelia auzuba, Bumelia foetidissima Willd, Bumelia lucida, Bumelia mastichodendrum, Bumelia pallid, Bumelia pauciflora, Mastichodendron foetidissimum

Culinary Use: Mastic oil is an important ingredient in cosmetics, perfumes, and aromatherapy which is produced from False Mastic Fruit.

6. Fuji Apple

The Fuji apple was created from a natural cross between Ralls Janet and Red Delicious. After that, it was introduced to the market a few years later in the 1960s. Fujisaki is the hometown of Fuji apples. It is celebrated as the Fujisaki Autumn Festival. Such a festival is celebrated in November. It highlights rice and apples.

Fuji apples are medium in size, 6 to 8 cm in diameter. It is oval to round in shape, and slightly lopsided. Its skin is slightly thick, smooth and waxy. Its color base is yellow-green, covered with a red-pink stripe, and is reddish. It is sweet in taste like sugar and very juicy with crunchy texture.

Origin: Tohoku Research Station located in Fujisaki, Japan.
Scientific Name: Malus domestica

Nutritional Value Per 100g:

• Calories: 52 Cal
• Fat: 0.17 g
• Sodium: 1 mg
• Carbohydrates: 13.81 g
• Fiber: 2.4 g
• Sugars: 10.39 g
• Protein: 0.26 g

Health Benefits:

• Improve Your Digestive System
• Maintain The Health of Your Heart
• Lower The Risk of Diabetes
• Fight Against Cancer
• Other Illnesses.

Varieties: Red Delicious, Golden Del., Gala, Granny Smith, Idared
Allergies (if any): Symptoms of oral allergy syndrome such as itching, and irritation of the mouth, tongue, or throat.
Culinary Use: Eat fresh, cook, bake, add to salad, make pies, or make sauces.

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7. Fazli Mango

Fazli mango is greenish-yellow in color. It is very sweet in taste and premium in quality. It is a late-ripening fruit. Each mango weighs more than a kilo. It is said that whoever eats this mango will have their taste buds completely satisfied.

In this, mangoes are cultivated organically in silt soil. A dry climate is favorable for mango cultivation. The skin is so thin that you can eat it like an apple. These Fazli mangoes have been exported all over the world in recent times. So, it is difficult to get it but it is not impossible. It is available in all major international markets found in several major cities.

Origin: Bangladesh and the Indian state of West Bengal. 
Scientific Name: Mangifera indica
Alternate Name: Malda Mangoes

Nutritional Value Per 100g:

• Calories: 202 Cal
• Fat: 1.3 g
• Sodium: 3.4 mg
• Carbohydrates: 50 g
• Fiber: 5.4 g
• Sugars: 46 g
• Protein: 2.8 g

Health Benefits:

• Good For Hair
• Promotes Heart Health
• Reduces Inflammation
• Balances Cholesterol.

Allergies (if any): Itchy mouth, hives, vomiting or breathing problems, rash around the mouth, or swelling of the eyes.
Culinary Use: Jams and pickles.

8. Finger Lime

Finger lime is a unique fruit in the citrus family. It grows as a shrub or small tree in tropical rainforests in Queensland and New South Wales. Finger lime is unique and prized in cooking for its caviar-like inner pearl that bursts with lime-like flavor.

It is like a pearl and is also called a fruit or vesicle. Its skin is small and round with crisp, juicy skin. The shape of the finger lime is long and slender. They hang in small bunches from the branches of their shrubs. They look like small cucumbers. The skin is rough to the touch. Each type of finger lime has its skin color, rind, and distinct flavor.

Origin: Originally from Australia but now grown in North America.
Scientific Name: Citrus Australasia
Alternate Names: Caviar lime

Nutritional Value Per 100g:

• Calories: 50.19 Cal
• Fat: 1 g
• Sodium: 0 mg
• Carbohydrates: 5 g
• Fiber: 7.2 g
• Sugars: 1.2 g
• Protein: 1.6 g

Health Benefits:

• Boosts Immunity
• Improves Eye Health
• Delays Signs of Aging
• Lowers High Blood Pressure Levels.

Varieties: Alstonville, Byron Sunrise
Allergies (if any): Tingling or blisters,
Culinary Use: Use to make delicious garnishes for jams and marmalades, sushi, sashimi and ceviche, puddings, cheesecakes, ice cream, and other rich desserts.

9. Forest Strawberries

Forest strawberry is an annual medicinal plant. It comes from the rose family and grows all over the northern hemisphere. It blooms annually from April to June. It is found along roadsides, embankments, hillsides, stone- and gravel-paved paths, and in many areas from pastures to forests and clearings.

It is said that the strawberry is heart-shaped because it symbolizes the first love between a man and a woman. Forest strawberries are creepers. It can grow along steep hillsides. But it is also found growing along stream sides, forest edges, and fields.

This plant grows six inches tall and the runner leaves are divided into three leaflets. Each leaf of the plant grows 1 to 1.5 inches long. They are also provided with teeth on the edges of leaves.

Origin: Originally from North America.
Scientific Name: Fragaria Vesca
Alternate Names: woodland strawberry, alpine strawberry, wild strawberry

Nutritional Value Per 100g:

• Calories: 146 Cal
• Fat: 2.5 g
• Sodium: 112.0 mg
• Carbohydrates: 7.0 g
• Fiber: 0 g
• Sugars: 5.0 g
• Protein: 23.0 g

Health Benefits:

• Help Lower Blood Pressure
• Reduce The Risk of Osteoporosis.

Varieties: wild strawberry, woodland strawberry, Alpine strawberry, Carpathian strawberry or European strawberry

Allergies (if any): Itching and inflammation of the throat and mouth, itchy skin, hives, coughing and wheezing, dizziness or light-headedness, diarrhea, vomiting, a feeling of tightness in the throat, congestion.

Culinary Use: Used in traditional remedies as a laxative and diuretic.

10. Fairchild Tangerine

The Fairchild tangerine is a Clementine mandarin and an Orlando tangelo cross. Fairchild mandarins are known for their “first of the season” reputation because of their early harvest. It’s very easy to peel fruit, rich, sweet, and juicy with few seeds. The tree is quite vigorous with a round head, and dense and almost crownless branches, and is held on the outer side of the tree.

Fairchild tangerines are small to medium-sized varieties. Its diameter is averaging 5 to 7 centimeters. Its shape is round and oblong with a flattened top to bottom and center. Tangerine rind is semi-smooth and textured, covered with pitted oil glands. The skin of the fruit is rough, sometimes leathery.

It also ripens from pale yellow-orange to vibrant dark orange. Fairchild tangerines are available from late winter to fall. In some climates, tangerines can be stored as early as spring.

Origin: Native to Southeast Asia.
Scientific Name: Citrus reticulata
Alternate Names: Mandarins

Nutritional Value Per 100g:

• Calories: 40 Cal
• Fat: 0.2 g
• Sodium: 1.5 mg
• Carbohydrates: 10.1 g
• Fiber: 1.3 g
• Sugars: 8 g
• Protein: 0.6 g

Health Benefits:

• Strengthen the Immune System
• Balance Fluid Levels Within the Body
• Control Optimal Nerve Functioning.

Varieties: Clementines, Tangelos, and Temples.
Allergies (if any): Oral Allergy Syndrome (OAS), such as tingling, itching, and swelling of the lips.
Culinary Use: Jams, other preserves, syrups, and glazes.

11. Fascell Mangoes

Fascell mangoes are a rich source of vitamins A and C. They have a wonderful taste and attractive aroma. The tree is hardy and requires relatively low maintenance costs. Suitable for juice preparation. Ripe and juicy mangoes have a rich, tropical aroma and taste that will make your mouth water.

It is a grafted cultivar that produces high-quality, Fiber-free mango fruits. The fruit is ovoid and lacks a beak, laterally compressed. Many often it is found in heart-shaped. It turns yellow at maturity with a characteristic bright carmine-coloured blush. The flesh is sweet and fibrous, with non-embryonic seeds. It ripens from June to July, especially in Florida

Origin: Originally from South Florida.
Scientific Name: Mangifera indica
Alternate Names: Haden mango, Brooks mango

Nutritional Value Per 100g:

• Calories: 65 Cal
• Fat: 0.27 g
• Sodium: 2 mg
• Carbohydrates: 17 g
• Fiber: 1.8 g
• Sugars: 14.8 g
• Protein: 0.51 g

Health Benefits:

• Help Lower Cholesterol
• Protect Against Cancer

Allergies (if any): Immediately after the onset of itchy mouth, hives, vomiting, or breathing problems.

Culinary Use: The medicinal uses of mangoes are a strong antioxidant, anti-lipid peroxidation, immunomodulation, cardiotonic, hypotensive, wound healing, antidegenerative, and antidiabetic activities.

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12. Florida Cherry

Florida cherries are tiny fruits. It has an average diameter of 2 to 4 cm. It has an ovate-to-spherical, slightly flat impression. Each fruit is deeply cleft, with 7 to 8 vertical ridges. The skin of the fruit is thin, smooth, delicate, and shiny. These tiny red pumpkins are an acquired taste. Most people would expect some sort of cherry flavour and they don’t have it.

Depending on the variety. The color of the fruit ranges from green, orange, and red to red-blue and crimson. It is important to note that Florida cherries should be eaten only when ripe. Unripe fruits will have a pleasant and unpleasant, sour and bitter taste.

Florida cherries are available around the world at different times, usually throughout the spring, autumn, and winter. Some regions may have several crops in the spring and fall depending on the climate. They are a good source of Vitamin C and Vitamin.

It is good for maintaining healthy organ function and boosting immunity. Protects cells from free radical damage and contains calcium and phosphorus to strengthen bones, teeth, and iron to develop hemoglobin, a protein that carries oxygen in the bloodstream.

Origin: Originally from South Florida.
Scientific Name: Mangifera indica
Alternate Names: Haden mango, Brooks mango

Nutritional Value Per 100g:

• Calories: 33cal
• Fat: 0.40 g
• Sodium: 3.00 mg
• Carbohydrates: 7.49 g
• Fiber: 0 g
• Sugars: 0 g
• Protein: 0.80 g

Health Benefits:

• Reduces Inflammation
• Treats Diabetes
• Prevents Cancer
• Improves Immune Systems
• Improves Digestive Health.

Varieties: Barbados Cherry, Cherry of the Rio Grande, Ruchama, Pitomba, and Surinam Cherry.
Culinary Use: It is used in salads and preserves such as ice cream, pies, jellies, jams, syrups, relishes, or pickles. Brazilian juices are fermented into vinegar, wine, and liquor.

13. False Jaboticaba

False jaboticaba can be found in the borders of forests and roadside fields. The fruit tastes like a Jaboticaba tree so it is called False Jaboticaba. False jaboticaba is a slow-growing plant. It is a beautiful flowering shrub that grows up to 6 feet tall. It bears a dark purple, almost bluish fruit with thin, sweet flesh enclosing one or two large seeds. The taste is perhaps sweet grapes.

The fruits are born in late spring or early autumn. Generally, it can be eaten fresh. It is also used in beverages. The plant is not well known in cultivation, though its fruits are equal to or superior to those of False Jaboticaba. One bush produces thousands of fruits.

The plant can withstand light frosts after establishment. Leaves are bright green, opposite, entire, oblong-lanceolate, and pointed at the apex. They are glossy, slightly folded on the central axis, and strongly pointed downwards.

Flowering takes place in 2 or 3 waves, most often in late winter or early spring. Small white flowers appear on older branches and new growth. Cross-pollination is believed to be essential to ensure adequate fruit set. The fruit of the blue grape is a thick-skinned berry, 1 to 1 1/2 inches in diameter. The color of the skin changes from bright green to dull bluish-purple when the fruits are ripe.

Origin: Originally from tropical Americas
Scientific Name: Myrciaria Vexator McVaugh
Alternate Names: blue grape

Nutritional Value Per 100g:

• Calories: 45 Cal
• Fat: 0 g
• Sodium: 0 mg
• Carbohydrates: 13 g
• Fiber: 0 g
• Sugars: 0 g
• Protein: 1 g

Health Benefits:

• Improves Skin Health
• Lung Power
• Stimulates Digestion
• Prevents Cancer
• Enhances Overall Health.

Variety: Pingo de Mel
Culinary Use: Eaten Fresh and used in drinks

14. Fibrous Satinash

Fibrous Satinash is an evergreen tree with a regular, rounded crown. It usually grows 6 – 10 meters tall, sometimes up to 15 meters. The diameter of the bole can be up to 30 cm. The tree is harvested from the forest for local consumption as food. This species has excellent potential as an ornamental and is gradually gaining a foothold in horticulture.

New leaf growth, especially when growing in full sun. It has a bright, purplish-red color. It bears cream-yellow or brown flowers. Which attracts birds. It then produces abundant bright pink or red fruits. With a sour taste, the fruit is used to make jams and sweets.

Origin: Originally from the monsoon forests of Indonesia, Papua New Guinea, and Australia.
Scientific Name: Syzygium fibrosum.
Alternate Names: Small red apple, Bamaga, and apricot satinash.

Nutritional Value Per 100g:

• Calories: 25 Cal
• Fat: 0.30 g
• Sodium: 0 mg
• Carbohydrates: 5.70 g
• Fiber: 0 g
• Sugars: 0 g
• Protein: 0.60 g

Health Benefits:

• Heal Both Hydrophilic and Lipophilic Fractions
• Lowers High Blood Pressure

Varieties: Rain cherry, apricot satinash.
Culinary Use: Used for making jellies, jams, and sweets.

15. Fei Banana

Fei banana is an upright bunch. Its juice is red-purple to purple. The color of the fruit depends on the cultivar. Often the color of the fruit is yellow to orange. The leaf blade also has strong cross-corrugations. Fei bananas are available year-round in tropical climates.

It is a source of potassium to balance fluid levels in the body, calcium to build strong bones and teeth, Fiber to regulate the digestive system, magnesium to regulate blood pressure, and vitamin E to protect cells from damage by free radicals.

Origin: Native to New Guinea.
Scientific Name: Musa Fei Group.
Alternate Names: Fehi banana, Hueta, Tahitian Red cooking banana, Maia Hei in Hawaiian, and Fei Shi Jiao in Chinese.

Nutritional Value Per 100g:

• Calories: 89 Cal
• Fat: 0.3 g
• Sodium: 0 mg
• Carbohydrates: 22.8 g
• Fiber: 2.6 g
• Sugars: 12.2 g
• Protein: 1.1 g

Health Benefits:

• Normalize Heart Rhythm
• Good For Skin
• Prevents Diabetics
• Promotes Weight Loss
• Maintains Vision
• Improves Kidney Health
• Boosts Energy.

Varieties: Red Bananas, Cavendish, Blue Java, Goldfinger, Manzano, Gros Michel, Lady Finger, Mysore.

Allergies (if any): Hives and itching, flushed skin, swollen tongue, the closing of the airways, which causes wheezing or difficulty breathing, swollen throat and hoarse voice, a drop in blood pressure (anaphylactic shock), abdominal pain, nausea, vomiting, diarrhea, dizziness, or fainting.

Culinary Use: It is consumed raw and cooked.

Frequently Asked Questions

Recommended Read => List of Fruits that Start with D

Conclusion

Including fruits in your diet is a smart move for maintaining good health. Eating enough quality fruits can lower your risk of various non-communicable diseases, including cardiovascular disease, cancer, diabetes, obesity, and metabolic syndromes. So, make sure to incorporate plenty of fresh fruits into your daily meals!

I have tried to give you all about the fruits that start with F. I hope it will be useful to improve your diet plan and your health. Let me know in the comment section below what you think of this article and how it helped you.

Plus, Explore more fruit-name articles,

• Fruits that Start with A
• Fruits that Start with B
• Fruits that Start with C
• Fruits that Start with D
• Fruits that Start with E
• 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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