30+ Tasty Fruits Starting with H
From familiar market favorites to rare regional curiosities, fruits that start with the letter H cover a wide range of flavors, textures, and culinary uses.
Some are instantly recognizable staples in desserts and summer fruit bowls, while others are deeply rooted in local food traditions or prized for their cooking potential rather than fresh eating. In this guide, we explore around 30 or so fruits starting with H, highlighting what they taste like, how they’re traditionally used, and why they deserve a place in both home and professional kitchens.
Let’s get started!
1. Honeydew Melon
The honeydew melon is a summer classic, instantly recognizable by its pale green flesh and incredibly fragrant, and juicy texture. While it’s often enjoyed on its own, its refreshing profile makes it a versatile fruit to work with.
Try blending it into sorbets, smoothies, and light summer drinks, or dice it for a fruit salad. For a savory twist, its cool sweetness serves as a great contrast for salty ingredients like prosciutto or paired with strong, creamy cheese, or perhaps with a little mint and a drizzle of lime or ginger syrup.
2. Huckleberry
These tiny, wild berries offer an intense, unmistakable sweet-tart “mountain berry” flavor that is legendary in North American baking. Unlike some more delicate berries, huckleberries hold their shape well during cooking, making them ideal for the heartiest of baked goods, from deep-dish pies and cobblers to rustic muffins and pancakes. Beyond desserts, their bold acidity provides a brilliant, sophisticated contrast in sauces and glazes for rich, gamey meats like duck, venison, or pork.
3. Hackberry
Often overlooked, the tiny, crunchy hackberry boasts a surprisingly pleasing natural sweetness, often described as similar to a date or even caramel. While they can be eaten fresh, they really shine when dried and used like a chewy raisin. Try grinding them into a paste for use in rustic energy bars or cookies, or sprinkle them whole onto porridges and granola. Their subtle caramel notes are amplified beautifully by a touch of warm spices like cinnamon or nutmeg.
4. Horned Melon (Kiwano)
With its striking, spiky orange shell and green, jelly-like pulp, the horned melon (or Kiwano) brings immediate visual drama to any dish. Its flavor is subtle, a refreshing mix of cucumber, zucchini, and a light citrus note. It’s perfect for adding an exotic flair to tropical fruit salads, smoothies, and salsas. For an easy, bright dessert, simply scoop the pulp and mix it gently with yogurt, honey, and a dash of vanilla.
5. Hog Plum
A tropical favorite, the hog plum delivers a potent one-two punch of tartness and juiciness that makes it essential for vibrant, flavor-packed preserves. It’s a star ingredient in many regional kitchens for making intensely flavored chutneys, pickles, and sweet-sour sauces. When simmered down with sugar and a little spice, its flesh transforms into a wonderfully aromatic and jammy consistency, which is absolutely heavenly spooned over pancakes or served alongside roasted poultry.
6. Hardy Kiwi (Kiwi Berry)
Imagine a regular kiwi, but miniaturized and given a smooth, edible skin and you have a good idea for what a hardy kiwi is. These bite-sized berries are incredibly sweet, tangy, and vibrant, perfect for snacking. They are fantastic tossed into fruit bowls and salads, or arranged atop elegant desserts like pavlovas. Because their flesh is naturally so smooth, they also make high-quality coulis, curds, and fresh sorbets.
7. Honeyberry (Haskap)
The honeyberry is a unique, dark, elongated fruit with a complex flavor often likened to a mash-up of blueberry and raspberry. It’s a superb addition to the pastry kitchen, lending a beautiful, deep color and a sweet-tart balance to jams, syrups, muffins, and pies. Their beautiful hue also makes them excellent for naturally staining and enriching sauces and glazes, bringing a sophisticated tartness to vinaigrettes for salads or glazes for meat.
8. Hawthorn Berry
The bright red hawthorn berry is quite tart when raw, but mellows beautifully to a sweet-sour balance when cooked. They are famously used in East Asia to create the iconic, glossy candied skewers known as tanghulu, as well as delicious fruit leathers and bright red jellies. Simmered down with warm spices like star anise or cloves, they also create a surprisingly sophisticated, slightly acidic sauce for pairing with rich poultry like duck.
9. Himalayan Mulberry
These large, dark mulberries boast an intense, deep flavor that is a step above their more common cousins. They are delicious simply eaten fresh, but their intense berry richness makes them perfect for cooking. Use them to make rich, dark jams and syrups, or bake them into rustic, bubbling cobblers and crumbles. They also make an incredibly stunning and flavorful garnish for elegant desserts like panna cotta or ice cream.
10. Huito (Genipap)
The huito, or genipap, is a tropical favorite with a highly aromatic, tangy pulp. Traditionally, it’s the foundation for many refreshing drinks and desserts across the tropical world. Blending the pulp with sugar and a touch of citrus creates a wonderfully fragrant beverage. It’s also famous for being cooked down into a distinctive, thick, and dark-blue syrup used in preserves and confections.
11. Highbush Cranberry
Don’t be fooled by the name; this isn’t a true cranberry, but it certainly shares a similar bright, and acidic flavor profile, making it a fantastic culinary stand-in. It truly shines when cooked, developing a jewel-red color. Simmered with orange zest and warm spices, it creates a magnificent, festive sauce or jelly, perfect as a flavorful condiment for holiday roasts or rich meats.
12. Hazelnut Fruit
While we primarily prize the hazelnut (the nut itself) in the kitchen, the surrounding fruit casing is also traditionally utilized in some regions. When picked young, the entire structure is tender and mildly sweet. In rustic cooking, the fresh green husks are sometimes boiled down to extract their subtle, mild fruitiness or used in basic preserved preparations.
13. Hala Fruit
The striking, segmented hala fruit is a Polynesian staple known for its fibrous, wonderfully aromatic pulp. The segments are traditionally chewed or pressed to extract the lightly sweet, tropical juice. This flavor is used in authentic island drinks, jams, and desserts. When simmered slowly with rich coconut milk, the fruit releases its full fragrance, creating a deeply aromatic and exotic tropical sauce or dessert base.
14. Hog Peanut Fruit
An intriguing botanical fruit, the hog peanut produces small edible pods containing tender, pea-like morsels. Though unusual, these peas lend a mild, pleasant nutty and earthy flavor to savory dishes. They can be lightly sautéed with butter and herbs, or added directly to stews and rustic soups to boost their depth and texture. Traditionally, they are simply roasted or boiled and served as a hearty vegetable component.
15. Honey Locust Pod
The long, dark pods of the honey locust contain a sticky, sweet pulp that offers a unique, molasses-like sweetness. Historically, this pulp was a vital sweetener. Today, imaginative cooks transform it into rich, rustic syrups or candies, or use it subtly to deepen the background sweetness of barbecue sauces and savory marinades, providing a complex, earthy counterpoint to spices.
16. Hardy Orange
The hardy orange is too sour and seedy to be consumed raw, but its intensely aromatic rind is a culinary treasure. It is highly valued for making sophisticated, brightly flavored marmalades, fragrant candied peel, and potent citrus syrups. A small amount of its vibrant zest can be used to dramatically brighten vinaigrettes, elevate creamy desserts, or add a bold, floral acidity to bespoke cocktails.
17. Hairless Rambutan
Often cherished even more than its spiky cousin, the hairless rambutan has a thick, easy-to-peel skin that reveals exceptionally sweet, juicy, lychee-like flesh. It is magnificent eaten fresh and chilled, or simply folded into a tropical fruit salad. The aromatic pulp purées beautifully to create elegant, naturally sweetened sorbets and bright tropical cocktails.
18. Hawthorn
The Mexican tejocote features firm, apple-like flesh that balances sweet and tart notes perfectly. This fruit is essential in Mexican cooking, famously used in the traditional Christmas punch (ponche navideño) and candied for preserves. It softens beautifully when cooked, and its naturally firm texture ensures it holds its shape well in compotes and spoonable preserves.
19. Horse Mango
The horse mango is a wild variety known for its bold, intensely resinous aroma and deep, complex flavor. Maybe it’s a little too powerful for many to eat raw, but this intensity is exactly what makes it a star in cooked condiments. It mellows delightfully into robust, flavor-packed chutneys, piquant pickles, and fiery relishes. Cooked down with sugar and spice, it creates an unforgettable, thick, and tangy mango preserve.
20. Hottentot Fig
This bright magenta coastal fruit offers a distinctly tart, jammy pulp. Its natural acidity and flavor make it excellent for cooking down into preserves, chutneys, and dessert sauces. Its tartness pairs wonderfully with warming flavors like ginger or citrus, making it an interesting and complex accompaniment for a rustic cheese board.
21. Hissa Berry
The small South African Hissa Berry delivers a pleasingly mild sweet-tart flavor. It is most commonly eaten fresh or transformed into vibrant, homemade jellies and syrups. When simmered gently with sugar, it develops a lovely, warm fruity aroma, creating a delightful topping perfect for drizzling over rich porridge, custard, or a warm stack of flapjacks.
22. Hazelnut Apple
The hazelnut apple (a type of medlar) is a small fruit with flesh that becomes wonderfully soft and sweet once it has been fully ripened (often after a light frost). Once tender, it can be eaten fresh or cooked down into luscious jams and fruit butters, where it develops rich, fig-like caramel notes. It makes a beautiful, rustic spread for warm bread or an excellent addition to simple, spiced cakes.
23. Heartnut Fruit
While the star here is the sweet, heart-shaped nut inside, the fleshy outer fruit casing is also culinary-worthy. This soft exterior can be used in unique ways, such as pickled preserves or cooked down into rustic jams. The inner nuts, of course, are perfect roasted or folded into warm baked goods for a buttery crunch that enhances any autumn dessert.
24. Hibiscus Fruit
Certain varieties of the hibiscus produce edible seed pods (botanical fruits) with a beautifully tangy, floral flavor. This acidity adds welcome brightness when infused into syrups, teas, and fruit sauces, especially when complemented by a hint of citrus. They are particularly lovely when simmered into a rosy, lightly tart jam for spreading on biscuits.
25. Hog Apple (Mangaba)
This vibrant Brazilian fruit offers a creamy, slightly tangy pulp with a distinctive tropical aroma. It is a prized ingredient for making refreshing smoothies, homemade ice creams, and chilled desserts. When cooked with sugar and reduced, it forms a wonderfully fragrant jam that is famously and deliciously paired with salty or sharp cheeses.
26. Hami Melon
Originating in China, the Hami Melon is beloved for its crisp texture, high sweetness, and distinct floral, juicy flesh. It’s a natural star for fruit platters, light sorbets, and chilled summer soups. Thin slices pair beautifully with fresh mint, a squeeze of citrus, or the savoriness of salty cheeses. The melon’s refreshing quality also makes it a wonderful palate cleanser alongside spicy dishes.
27. Honey Murcott
The honey murcott is a highly popular citrus hybrid, known for its deep orange color and perfectly balanced sweet-tart flavor. The easy-to-segment flesh is delicious in salads and desserts, while the zest is fantastic for livening up baked goods. The juice makes incredibly fragrant marinades, vibrant citrus curds, and complex syrups.
28. Hogberry
The small Brazilian hogberry has a mildly sweet, pleasantly chewy flesh. It is commonly eaten fresh or dried, but also excels when cooked into rustic jams and simple candies. Simmered gently with sugar and a hint of spice, hogberries develop a lovely caramel-fruit aroma, perfect for spreading on toasted bread or serving alongside a soft cheese.
29. Haritaki
Known traditionally in Ayurvedic practices, the haritaki fruit has a distinctly tart, tannic flavor. While its strong profile isn’t typically for fresh eating, the ripe fruit can be beautifully transformed. Try cooking it with plenty of sugar into flavorful preserves or preparing it as a candied snack. It becomes surprisingly delicious when blended into spicy, tangy chutneys with jaggery and warming spices.
30. Huaya Berry
The Huaya berry is a small, hard green sphere containing a jelly-like, sweet-tangy flesh around a large seed. It’s a favorite snack eaten fresh by cracking the skin. The pulp is also blended into wonderfully refreshing drinks and sherbets. Its sharp tropical acidity works beautifully when mixed with chili and salt, or as a bright, tangy component in a rum-based cocktail.
31. Highland Papaya (Mountain Papaya)
Grown in cooler climates, the Highland papaya has intensely aromatic, slightly tangy flesh. Its robust flavor makes it superb for cooking, particularly in jams, flavorful chutneys, and fruit sauces, where its unique perfume can truly stand out. When simmered down with sugar and a little spice, it turns into a vibrant, delicious, spoonable dessert topping.
32. Hardy Jujube
This cold-tolerant variety of jujube produces fruits that are crisp and apple-like when fresh—excellent for light snacking. However, they are often dried, at which point they develop a soft, date-like texture and warm caramel notes. The dried fruits are wonderful additions to teas, porridges, and baking recipes, lending a comforting sweetness.
33. Hill Coconut
A hardy, mountain-grown variety of coconut, the Hill Coconut is distinguished by its sweeter water and wonderfully softer flesh. The tender meat is an excellent, creamy addition to curries, smoothies, and tropical desserts, while the water is a naturally refreshing drink. Its mild, buttery flavor is also a superb base for island-style puddings and cakes.
Coconut brings tropical richness and creamy depth to a wide range of dishes, whether it’s the soft, comforting texture of Coconut Rasmalai, where coconut flavor blends with saffron-infused milk for a velvety treat, or the crisp, sweet bite of Besitos de Coco (Venezuelan Coconut Kisses), where shredded coconut and warm spices turn simple dough into chewy cookies. In cakes like Coconut Dacquoise with Piña Colada Cream & Tropical Compote, coconut adds body and exotic aroma to layers of sponge, cream and fruit. You definitely can’t go wrong with this awesome fruit!
34. Hoheria Berry
A unique New Zealand tree fruit, the small, edible hoheria berry is traditionally eaten fresh. Its subtle, simple sweetness makes it suitable for basic preserves or for adding texture and flavor to mixed fruit salads. It works well when gently simmered with sugar into a delicate, light-flavored compote.
35. Hui Berry
This South African fruit boasts a distinctive and pleasant tart, slightly spicy flavor. It is typically enjoyed fresh or dried, but its robust profile makes it a superb ingredient for local jams and syrups. Its tangy, complex edge makes it a brilliant accent ingredient to be used in flavorful chutneys or savory meat sauces.
36. Highveld Medlar
This South African fruit requires time to fully ripen, softening into a sweet, tangy paste reminiscent of dates or very soft, overripe apples. Traditionally, it’s eaten fresh, mashed into porridges, or cooked into jellies. Its rich, mellow caramel-fruit flavor makes it perfect for incorporating into rustic, comforting desserts.
37. Hens’ Egg Fruit
Named simply for its shape, this African fruit contains a soft, sweet-tart pulp traditionally used for making naturally thickened drinks and juices. When gently boiled with sugar, it yields a delightfully tangy jam. The pulp also blends easily and adds a pleasant fruitiness to both smoothies and porridges.
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