37 Delicious Fruits Starting with D
If you thought you knew your alphabet of ingredients, think again! The world of fruit starting with the letter ‘D’ is packed with incredible diversity—a true reminder of how inspiring nature’s pantry can be. This collection spans continents and centuries, featuring everything from tropical icons like the famous durian and dragon fruit to obscure treasures like the buttery dabai fruit and the tiny, tangy Darwin’s barberry.
Whether you’re looking for a new flavor to infuse a syrup, a burst of color for a salad, or a sharp component to cut through a rich main dish, these fruits have a recipe application waiting.
1. Dabai Fruit
A glossy black fruit native to Borneo, Indonesia’s largest island, the dabai is firm when raw but transforms into a beautiful creamy texture after a quick soak in warm water. Its buttery yellow flesh has a subtle, savory flavor often compared to olives or avocado. Locals enjoy it simply tossed with soy sauce and salt, but it’s delicious in modern applications like warm grain salads, savory spiced spreads for flatbreads, or even blitzed into a unique, herby pesto.
For more info about local fruits, check out our story about Indonesia and Bali’s top fruits.
2. Dangleberry
Closely related to the familiar blueberry, this wild North American berry has a gentle, sweet-tart taste perfect for baking. They are delightful folded into fluffy pancakes or muffins, or scattered fresh over a rustic yogurt and granola bowl. Their deep, natural color also ensures any sauce, syrup, or dessert they’re added to will be visually stunning.
3. Date
Few fruits can rival the date’s incredible caramel-like sweetness and naturally chewy texture. A staple in both sweet and savory cooking in the Middle East, dates bring a natural richness when blended into smoothies or used as a binder in energy bars. Dates are also widely regarded as superfoods due to their dense nutritional profile and are packed with vitamins and antioxidants. In addition, they are super sweet and a healthier alternative to refined sugar.
If you’re looking for inspiration, explore some of our favorite date-based recipes on Chef’s Pencil — from an easy-to-make vegan cheesecake with coconut milk and dates and traditional Mamoul cookies to Date and Chocolate Cake and even savory options like Moroccan Tagine.
4. Date-Plum
This lesser-known relative of the persimmon combines the honey-like sweetness of dates with the mellow fruitiness of plums. When dried, it develops a deep, jammy flavor that pairs beautifully with warming spices, nuts, and chocolate—a delightful textural addition to granola or holiday fruit loaves. Try the fresh fruit sliced thinly to brighten a cheese board or fall salad.
5. Darwin’s Barberry
Darwin’s barberries are tart little flavor bombs popular in South American kitchens for jams and syrups. Their high acidity balances beautifully with sugar, making them ideal for crafting sharp, colorful sauces that cut through the richness of roasted meats or creamy desserts like cheesecake.
6. Davidson’s Plum
An Australian native with a striking dark-purple hue, Davidson’s plum is famously, deliciously tangy—it’s far too sour to eat raw, but an absolute sensation when cooked. Its sharpness cuts through sweetness beautifully, giving jams, chutneys, and glazes an almost wine-like depth. Chefs often use it to elevate panna cotta, or pair its strong flavor with rich duck or game.
7. Decaisnea (Dead Man’s Fingers)
Named for its unusual, ghostly blue pods, the Decaisnea fruit holds a pleasant surprise inside: a translucent jelly with a light, melon-like sweetness. It’s primarily eaten fresh, straight from the pod, or chilled for a novel tropical-style dessert. Its delicate flavor is wonderful when paired with citrus, ginger, or mint for a whimsical ingredient that always sparks curiosity.
8. Dekopon (Sumo Citrus)
This celebrated Japanese hybrid, aslo known as Sumo Citrus, is prized for its jumbo size, easy-to-peel skin, and ultra-sweet, seedless flesh. Its flawless balance of sunshine-bright acidity and intense sweetness makes it ideal for segments in fruit salads, vibrant marmalades, or simply enjoyed fresh. Don’t waste the skin; the zest is incredibly fragrant in cakes and cocktails.
9. Damson (Plum)
Small, dark, and wonderfully tart, the damson is a real treasure in the kitchen and it positively shines when cooked. Once simmered with sugar, it thickens into a rich, jewel-toned jam, which you can turn into a luscious filling for tarts and crumbles, or a sweet-sharp sauce. Damsons are also fantastic roasted with honey and rosemary as a complex, savory-sweet accompaniment to meats like pork or duck.
For inspiration, here are some of our favourite plum-based recipes – the rustic Plum Galette and comforting Romanian Plum Dumplings to the Fluffy Vegan Plum Pie and the savory twist of Pan-Fried Pork Chops with Plums & Rosemary. Each recipe is proof of how versatile plums can be, whether baked into desserts, or paired with meat and herbs for a refined main course.
10. Desert Lime
Small but mighty, this Australian citrus packs an intense, wake-you-up tang that injects life into both sweet and savory dishes. It’s wonderful preserved in curds, marmalades, and syrups, or used as a sharp, zesty counterpoint in seafood marinades and ceviches. Just a dash of desert lime juice can instantly transform a basic salad dressing or a simple pie filling with its concentrated bite.
11. Dewberry
Often mistaken for the common blackberry, dewberries have a slightly softer texture and a wild, concentrated sweet flavor. They are exceptional in cobblers, crumbles, and pies, especially when baked alongside warm spices like cinnamon or nutmeg. Their deep purple juice also imparts a gorgeous, natural tint to baked goods and cocktails.
12. Duku Fruit (Langsat)
Popular across Southeast Asia, the duku fruit features translucent, juicy segments with a gentle sweetness and a whisper of tartness. Served chilled, it makes a lovely palate cleanser. It pairs especially well with other tropical notes like coconut or lychee in desserts. Try it cooked briefly into a light syrup or compote to drizzle over ice cream or rich panna cotta.
13. Darling Plum
Native to the Caribbean, this small, deep-purple fruit has a tart, juicy flesh that’s wonderful for cooking. While locals use it for jams and liqueurs, its lively acidity can be harnessed in sauces and marinades for chicken or pork. Cook it down with sugar and a hint of vanilla to create a vibrant compote perfect for topping pancakes, yogurt, or cheesecake.
14. Desert Fig
A hardy fig from arid regions, this fruit boasts a subtle sweetness and develops a lovely jammy texture when warmed. It works beautifully in rustic baked goods, or try it gently roasted with honey and thyme for a simple yet charming addition to a cheese board or a light dessert.
If you like figs in desserts, then you’ll love this Dalmatian Fresh Fig Tart recipe, or our amazing “Cheesecake with Caramelized Figs”, or vibrant “Raspberry & Fig Cake”. If you prefer savory twists you have to give this Stuffed Figs with Chicken & Tamarind Sauce.
15. Dragon Fruit (Pitaya)
Easily one of the most photogenic fruits, Dragon Fruit’s vibrant pink or yellow rind hides a mild, lightly sweet flesh speckled with tiny black seeds. It’s incredibly refreshing eaten chilled and sliced, blended into colorful smoothies, or diced into fruit salads for a tropical crunch. Its subtle flavor makes it a perfect, neutral base for low-sugar sorbets or light mousses.
16. Desert Quandong
This bright, Australian native fruit is tart, fruity, and carries hints of apricot and peach. Its punchy acidity makes it brilliant for crafting sharp glazes for game meats like venison, or cooked down into a vibrant, complex chutney to serve alongside rich cheeses or roasted winter vegetables.
17. Discovery Apple
A crisp and beautiful British dessert apple, the Discovery offers a perfect sweet-tart balance that makes it superb in both fresh and cooked applications. Think thin wedges tossed with cinnamon for a rustic apple salad, or baked beneath a golden oat topping in a classic crumble that celebrates its fine texture.
If you’re looking for inspiration, here are a bunch of apple-focused recipes for you to try — the classic Cinnamon Apple Bread, the elegant Apple Strudel with Vanilla Cream, or the hearty Apple and Kohlrabi Soup with Goat Cheese and comfort-filled Osso Bucco With Apple Relish.
18. Dodder-Laurel Fruit
A lesser-known, delicately flavored berry-type fruit that brings a true wild-foraged feel to the plate. While obscure, its subtle notes shine in simple preparations. Try simmering it into a light compote served over whipped mascarpone or crème fraîche for a truly charming and seasonal dessert.
19. Dracontomelon
A Southeast Asian fruit prized for its pleasantly sour edge. It’s a fantastic secret weapon for adding zing and brightness to savoury dishes, often used to flavor stews or pickled for a refreshing bite. Serve thin slices of pickled dracontomelon alongside grilled white fish or pan-seared scallops.
20. Desert King Fig
This specific, sought-after fig cultivar delivers large, juicy fruits with golden-green skin and a honey-rich, pink interior. In the kitchen, they excel when halved and seared lightly in butter, drizzled with balsamic, and served atop a goat-cheese crostini, or simply baked until soft and spooned with fresh cream.
21. Durian
Known throughout Asia as the “king of fruits,” durian is famous for its strong aroma and incredible custardy texture. Inside its spiky shell lies a complex, creamy flesh beloved in rich Southeast Asian pastries, ice creams, and sweet soups.
When its flavor is balanced with coconut milk or palm sugar, durian’s complex, caramel-like notes become surprisingly addictive. No surprise that Durian has become one of the most popular fruits as far as China, although it’s not grown locally.
22. Double Coconut
Also known as the “sea coconut,” this extraordinary fruit yields a large, rock-hard kernel. While not an everyday ingredient, its intense nutty richness is perfect for inspiring decadent puddings, high-end exotic nut butters, or infusions for rich pastry creams in luxury desserts.
23. Desert Banana (Leichhardtia australis)
An Australian “banana” species that has a mild, starchy flavor profile far different from the classic sweet banana. It truly shines when gently steamed or roasted, then mashed and folded into spice-rich puddings or stews where its gentle sweetness and body beautifully support bold, warming spices.
24. Dodder Laurel Berry
A variant of the Dodder-Laurel fruit, these berries carry a subtle, forest-floor flavor and wild tang. In professional cooking, their earthy notes can be gently simmered into a unique sauce for venison or game, lending a sophisticated, natural contrast to rich proteins.
25. Desert Quandong Nut
Technically the seed of the quandong fruit, this kernel is used like a rich, fleshy, and highly aromatic nut in cooking. Once finely ground, it can be folded into shortbread or biscotti for a botanical twist, or lightly toasted and sprinkled over vibrant fruit salads and yogurt bowls.
26. Discovery Pear
A less-familiar pear variety that is wonderfully crisp and lightly floral. When gently poached in spiced wine or cider, it retains its shape beautifully, creating a refined, elegant dessert that works just as well served alongside blue cheese and walnuts for a savoury contrast.
from the elegant Poached Pears in Marsala Sabayon and creamy Rustic Pear Tart to the classic Pear Almond Cake and the savory Pear & Gorgonzola Tartlets. Each of these dishes highlights the pear’s natural sweetness and gentle perfume, proving just how adaptable this fruit can be across cuisines and seasons.
27. Dodder Laurel Fruit
Representing the fruit body (rather than just the berry) of the dodder-laurel plant, this fruit brings a slightly deeper flavour profile to the dishes it’s incorporated in. It thrives in rustic applications like a tart baked with honey and thyme for an herbal edge, or infused into syrups for adding sophisticated flavour to cocktails or rich pastry creams.
28. Dwarf Mulberry
Though “dwarf” refers to its growth size, this mulberry variant delivers intensely sweet, deep-colored fruit reminiscent of blackberries. They are wonderful puréed into a vibrant coulis swirled through panna cotta, or used generously in a rustic almond galette where they add both brightness and color.
29. Dog Plum
Native to India and Sri Lanka, this tangy fruit (also known as Spondias pinnata) is a powerhouse of tartness, often likened to green mango. Its sharp flavor makes it ideal for traditional chutneys, fiery relishes, and savory curries. When fully ripe and soft, it yields delicious, spicy-sweet jams and sauces.
30. Dabai Nut (seed)
Found inside the dabai’s stone, this edible kernel offers a distinct nutty, almond-like flavor. Locals often roast and salt it for a snack, but its flavor is fantastic when crushed into a paste to enrich creamy sauces or used in place of pine nuts to create a sophisticated, savory pesto.
31. Desert Peach
An Australian bush fruit that resembles a small peach but surprises with a sharper, tangier flavor profile. Traditionally preserved, it works beautifully in modern tarts baked with honey or paired directly with game meats, where its tartness provides an essential, elegant balance to the richness.
32. Desert Raisin (Bush Tomato)
A small, wrinkled Australian fruit used by Indigenous communities, boasting a unique savory-sweet flavor reminiscent of sun-dried tomato and tamarind. It’s often ground into seasoning blends or rehydrated for sauces—an amazing secret weapon for adding deep, earthy umami to stews, relishes, and marinades.
33. Dwarf Cavendish Banana
A widely enjoyed banana cultivar known for being smaller and slightly sweeter than the common variety. Its consistent, creamy texture makes it perfect for baking moist banana bread, blending into thick smoothies, or quickly caramelizing with butter and brown sugar for a decadent topping.
Looking to try some banana-based recipes? Here are some worth venturing into – the indulgent Banoffee Pie with layers of bananas, toffee and cream, to the lush Banana and Macadamia Pudding with Coconut Butterscotch Sauce, and the vibrant Vegan Banana & Mango Cakes that pair tropical flavours with banana’s unmistakeable sweetness.
34. Downy Myrtle Fruit
A small, dark-purple fruit from Southeast Asia with a lovely flavor that balances sweetness and gentle spice. It’s frequently used in jams, jellies, and refreshing teas. For a simple homemade liqueur, try macerating the fruit in sugar and rum to create a fragrant, spiced digestif.
35. Daidai
This bitter citrus fruit, native to Asia, is often compared to a Seville orange. While too tart for eating out of hand, the Daidai is a marmalade master, yielding preserves with a wonderful complex bitterness and deep color. It is also essential in traditional Japanese cuisine, where its zest and juice are used to make the bright, savory ponzu sauce that elevates grilled fish and dumplings.
36. Dalandan
A popular Filipino citrus, the Dalandan is known for its beautiful jade-green skin and deep orange, intensely sweet flesh—like a cross between a tangerine and a sweet orange. It’s often enjoyed fresh, but its pure, bright juice makes for exquisite refreshing beverages, sorbets, and light custards. The finely grated zest is also fragrant in tropical-inspired cakes and pastries.
37. Dragon’s Eye (Longan)
A close cousin to the lychee, the longan offers translucent, juicy flesh with a delicate, subtly floral sweetness. It’s perfect for elevating fruit salads, chilling in desserts, and flavoring iced teas. It is also a beloved ingredient in Asia, often appearing in savory soups and light stir-fries for a touch of fresh sweetness and aroma.
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