10 Rare Fruits that Start with U
If you’re reading this from Europe, Australia or North America, chances are most of the fruits on this list will be completely unfamiliar. Fruits that start with the letter U rarely show up in Western grocery stores, and many of them grow far from the temperate orchards most people know. Instead, this list draws from tropical forests, semi-arid regions, and local food traditions across Africa, South America, and East Asia, places where these fruits are everyday staples rather than exotic curiosities.
From wild African plums and Amazonian “butter fruits” to intensely sour Japanese pickles and fragrant Brazilian berries, these U fruits offer flavors and textures that fall well outside the typical apple-banana-orange spectrum. If you enjoy discovering produce you’ve likely never tasted—or even heard of—this collection is a small tour through some of the world’s most overlooked fruits.
1. Ugli Fruit
The Ugli fruit is a Jamaican citrus hybrid that lives up to its name with rough, wrinkled, greenish-yellow skin. Beneath its bumpy exterior lies a surprisingly sweet and juicy flesh that sits somewhere between grapefruit, orange, and tangerine. With far less bitterness than a typical grapefruit, it’s a favorite for fresh snacking, juicing, or adding a bright pop to winter salads.
2. Umbu
The Umbu is a small, round fruit native to Brazil’s semi-arid Caatinga region. It has pale green skin and a tangy, refreshing pulp that’s widely used to make umbuzada, a traditional local drink. Its sharp acidity also makes it well suited to sorbets, jellies, and preserves that help counter tropical heat.
3. Ububese
Ububese is a red-skinned fruit native to the savannas of East Africa, with a mildly sweet, plum-like flavor. Its soft texture makes it easy to eat fresh, often straight off the tree. Though little known outside its home region, it’s commonly turned into homemade preserves or fermented into traditional beverages.
4. Uapaca
Found throughout the woodlands of southern Africa, Uapaca is often called the African Wild Plum because of its shape and stone. The flesh is soft and brownish with a sweet, sometimes wine-like flavor that deepens as the fruit ripens. It’s an important seasonal food, frequently dried or fermented for later use.
5. Ume
Often called a Japanese plum, the Ume is more closely related to an apricot. Too acidic to eat raw, it’s best known for umeboshi pickles and umeshu liqueur. Its sharp, salty-tart profile is a cornerstone of Japanese cuisine, cutting through rich foods or brightening simple rice dishes.
6. Uvaia (Uvalha)
Uvaia is a bright yellow Brazilian fruit prized for its intense, tropical aroma. Its name roughly translates to “sour fruit,” reflecting its lively, citrus-like acidity. Because the flesh is very soft and fragile, it’s mostly used locally in juices, sorbets, and tangy jams.
7. Umkokolo (Kei Apple)
Also known as the Kei Apple, Umkokolo is a wild fruit native to southern Africa. It’s small, yellow-orange, and intensely tart, with a flavor somewhere between apple and lemon. High in natural pectin, it’s especially valued for making firm, zesty jams and jellies.
8. Uxi
Uxi is an Amazonian fruit with dense flesh and a rich, nutty flavor. It plays an important role in northern Brazilian diets, where it’s eaten fresh or blended into thick desserts and ice creams. Its creamy mouthfeel is unusual for a fruit and often compared to avocado.
9. Umari
Often called “the butter of the forest,” Umari is a rich Amazonian fruit with dense, oily yellow flesh. Its flavor and aroma are frequently compared to peanut butter. Because of its high fat content, it’s commonly spread on bread or mixed with cassava flour as a filling, energy-dense food.
10. Uvilla
Uvilla is the Spanish name for the golden berry, also known as the Cape gooseberry. These small orange fruits grow inside papery husks and have a complex sweet-tart flavor. They’re widely used as snacks, dessert garnishes, and additions to cheese boards.
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