20 Fruits Starting with I
Fruits that start with the letter I may be unfamiliar to many people in North America or Europe, especially when compared to everyday staples like apples or berries. Yet they offer an incredible range of flavors, from cooling tropical treats to tangy wild fruits and richly aromatic citrus.
Many of these fruits play important roles in regional drinks, preserves, curries, and desserts, highlighting just how versatile they can be in the kitchen. Whether you’re looking for fresh culinary inspiration or simply curious about lesser-known ingredients from around the world, this list brings together some of the most interesting “I-fruits” worth discovering.
1. Ice Apple (Nungu)
Ice apple is the translucent, jelly-like fruit of the palmyra palm, and at first glance it resembles a peeled lychee in both appearance and texture. Mildly sweet and extremely refreshing, it’s commonly enjoyed in South and Southeast Asia as a natural way to cool down in hot weather. Chopped ice apple works well in fruit salads, blended into chilled milk drinks, or paired with coconut milk and rose syrup. Because it stays soft and tender when cold, it’s also ideal for smoothies, puddings, and simple no-cook treats.
2. Imbe
The imbe has bold, bright orange flesh with a distinct tangy, sweet-sour flavor reminiscent of apricot and citrus. It’s great for eating fresh, but its intense taste makes it perfect for concentrated use in juices, jams, and tropical sauces. You can cook Imbe down into thick chutneys or use it to add sharp, fruity acidity to glazes for fish and grilled meats.
3. Illawarra Plum
This Australian fruit has deep purple flesh and a unique flavor profile that combines berry notes with a hint of pine. It’s often featured in sauces and glazes for game meats, or cooked into compotes that complement savory dishes. The fruit makes highly flavorful jams and is occasionally used to infuse spirits or create concentrated reductions for gourmet cooking.
4. Indian Gooseberry (Amla)
Indian gooseberries are intensely tart when raw, but cooking mellow their flavor significantly, making them ideal for chutneys, syrups, and preserves. In Indian cooking, they are prepared typically candied, pickled, or simmered into sweet-sour relishes that pair well with flatbreads and rice dishes.
5. Incaberry (Golden Berry)
Incaberries are small, tangy, tropical fruits that add a lively acidic pop to salads, jams, smoothies, or muffins. Eaten fresh, they provide a needed acidity for cheese boards. When dried, they become chewy and raisin-like with a more concentrated flavor. Their bright tartness is also an excellent counterpoint in chocolate desserts.
6. Indonesian Lime (Kaffir Lime)
Indonesian lime, also known as kaffir lime, is primarily used for its intensely fragrant rind and leaves, which are essential for flavoring curries, soups, stews, and marinades. The juice is extremely sharp, so use it sparingly in dressings and dipping sauces. A small piece of zest or a leaf can instantly brighten seafood or coconut-based dishes.
7. Ice Cream Bean
The ice cream bean pod contains fluffy pulp that tastes naturally sweet and vanilla-like. It’s excellent eaten raw from the pod, but also works well blended into smoothies, fruit salads, or simple desserts. When paired with banana or coconut, it adds a desirable soft, creamy texture.
8. Ita Palm Fruit (Buriti)
This Amazonian fruit has thick, orange pulp with a distinctive caramel-tropical flavor. It is primarily used for making juices, ice creams, porridges, and fermented drinks. When mixed with milk or coconut milk, it develops a rich, custardy texture. The pulp can be mashed into puddings or used to deepen compote flavors.
fruit balances chocolate’s depth with fresh fruitiness. For something more special, you can try making Sticky Mango Rice, a Thai classic combining ripe mango with delicious coconut-infused rice.
9. Ichang Papeda
This hardy citrus is very sour, with intensely aromatic pulp mostly used for zesting and flavoring. The rind adds a powerful punch to marinades, dressings, and stir-fries. While too sour to drink straight, the juice can brighten preserves or be mixed with sweeter citrus for beverages. Its strong fragrance is ideal for infusions and desserts.
10. Ivory Mango
Ivory mangoes are known for their pale, creamy flesh and mellow sweetness. Their low fiber content means the pulp blends effortlessly, making them perfect for puddings, smoothies, or mango mousse. They also hold their shape well when sliced, which is ideal for arranging on fruit platters, tarts, or serving alongside sticky rice.
11. Illama Fruit
Illama is a custard-like fruit featuring soft pink or white flesh and a delicate floral sweetness. It is typically eaten fresh, often enhanced with a squeeze of lime juice, or blended into creamy smoothies. The silky pulp is also excellent for enriching puddings, ice creams, or simple spoon desserts.
12. Imbu (Umbu)
Imbu is a juicy, refreshing Brazilian fruit with a natural sweet-tart, citrus-like profile. It is commonly mashed into drinks, sorbets, and jams that highlight its brightness. When cooked with a bit of sugar, it creates a smooth, tangy spread that pairs beautifully with baked breads or strong cheeses.
13. Inca Peanut Fruit
While known mostly for its seeds, the Inca Peanut fruit’s soft outer layer is sometimes cooked into simple preserves or added to broths in traditional cuisines. Its mild flavor allows it to blend easily with other spices or fruits. The roasted seeds are the main culinary focus, used in sauces, snacks, or granolas for their nutty depth.
14. Island Apple Berry
The Island Apple Berry is a small Australian bushfruit with soft, perfumed flesh and a mild sweetness. It is often enjoyed fresh or used in making simple jams and homemade fruit sauces. When cooked gently with sugar, the pulp turns into a fragrant spread that complements scones or yogurt nicely.
15. Indochinese Pepper Fruit
This fruit, a relative of Sichuan pepper, delivers citrusy, aromatic notes with a mild numbing quality. It is often dried and ground to season curries, broths, and stir-fries. The fresh fruit can also be infused into oils or syrups to add a bright, spicy complexity.
16. Iboga Fruit
The fully ripe iboga fruit, native to the tropical forests of Central and West Africa, particularly Gabon, Cameroon, and the Republic of the Congo, has soft, orange pulp and a mildly sweet flavor. Traditionally, it is eaten fresh in small quantities. Its subtle taste makes it well suited to simple preserves or fruit compotes, and in regional cuisine it is sometimes added to porridges or gently cooked dishes.
17. Ivory Palm Fruit
This palm produces small, edible fruits featuring a soft, lightly sweet pulp around the large, hard seed. The flesh is eaten fresh or incorporated into rustic jams and fermented beverages in Andean regions. It blends well with honey or citrus to create simple, pleasant desserts.
18. Island Hog Plum
This tropical fruit has crisp, juicy, lightly sour flesh often eaten raw with salt and chili or added to salads. When cooked, it becomes a soft, bright, tangy base for chutneys and relishes. It is also excellent for making sweet-sour jams and refreshing beverages.
19. Indian Sugar Apple
This exotic fruit features creamy, intensely sweet, custard-like flesh that is wonderful in chilled desserts. It is commonly spooned fresh, blended into milkshakes, or folded into ice creams. Its delicate flavor makes it highly popular in custards and soft, dairy-based treats.
20. Inika Berry
This African berry has soft, sweet-tart pulp traditionally eaten fresh or used for making drinks. When simmered with sugar, it creates a flavorful, bright red jam. The fruit also mixes easily into porridges, syrups, or simple desserts.
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