98 Amazing Fruits That Start with C
If you’ve come here with a craving for C-fruits, you’re in for a real treat. From everyday favorites like cantaloupe and coconut to exotic delicacies like cupuaçu and curuba, there is something here for everyone. Read on to find loads of cooking inspiration, nutritional facts, and bits of trivia on almost 100 fruits starting with the letter C.
1. Cantaloupe
A summer favorite, Cantaloupe is a type of yellow-fleshed melon with an intensely refreshing, sweet flavor. It’s often enjoyed it on its own or as an ingredient in everything from salads, and smoothies to sorbets and appetizers. In terms of nutrients, cantaloupes boast a high beta-carotene content – higher than many other fruits like apricots or mangoes.
2. Coconut
Did you know that the coconut palm tree is known as the “tree of life” throughout Southwast Asia? That’s because just about every part of the coconut is usable – from it’s outer shell to the refreshing liquid in its hollow core. Its white flesh is a staple in cuisines around the world, flavoring desserts and savory dishes alike.
3. Citron
The ancient ancestor of lemons and limes, citron isn’t likely to be a main ingredient in your lemonade. Despite its large size, it doesn’t have a lot of flesh, but what it lacks in pulp it makes up for in rind. You can expect to find the zingy aroma of its rind in liqueurs, candies, perfumes and even cosmetics. The citron also features in important religious ceremonies, especially in Hindu and Jewish traditions.
4. Cherry
Believe it or not, these juicy red stone fruits belong to the same botanical family as roses (!!) and are closely related to almonds. They’re famously used in jams, baked goods and a wide variety of soft and alcoholic drinks. If you’re looking for some delicious recipes check out our cherry clafoutis (a fancy French word for pie), mini cherry pavlovas (as seen in the picture above) or our almond cherry trifle recipe.
5. Cranberry
This tart red berry has sadly been pushed aside in favour of sweeter fruit like strawberries, but there’s a reason cranberries have been consumed by people for centuries. It’s is packed full of antioxidants and vitamin C, which offer resistance against countless diseases. Nowadays cranberries are most often consumed in the form of juice, dry snacks and – who could forget – the traditional Thanksgiving cranberry sauce. Check out our story about the states with the highest cranberry production in the U.S.
6. Clementine
Clementines are best known for their bright orange, easy-to-peel rind and their sweet flesh. Their season peaks just around Christmas, which is why they make for perfect stocking fillers, especially in countries across Europe. Many people enjoy them as-is, or as part of fruit salads and desserts, but some prefer to turn them intro preserves and sauces that can be enjoyed year round.
7. Carambola (Starfruit)
This golden tropical fruit is popular in Malaysia and other Asian countries and has a unique star shape when sliced, which is why it’s also commonly referred to as a starfruit. Depending on the variety, starfruits can be either very sweet or tart. Sweet carambola is often enjoyed juiced or as an ingredient in various desserts, while the sour varieties are used to add flavor to chicken and seafood dishes.
8. Cloudberry
This berry thrives in the harsh climates of Norway and Finland where it’s considered a delicacy, and often becomes a star ingredient in various traditional sweets and liqueurs. Shaped like a raspberry, golden-peach in color and floral in flavor – cloudberries are charming little fruit you’d be lucky to try!
9. Cacao
Of course, this list wouldn’t be complete if we didn’t mention Cacao – the prime ingredient of the world’s other favourite C food – chocolate! Cacao beans contain a mix of compounds that boost mood, energy and improve blood flow. This means they can be a veritable superfood, if you can keep from over-indulging. Unsurprisingly, the Cacao plant’s Latin name (Theobroma cacao) literally means “food of the gods” and we’re here for that.
10. Cupuaçu
And if you love cacao, then you’ll probably adore it’s relative, cupuaçu. On the outside it might look like nothing more than a potato, but the soft and creamy-colored pulp on the inside tastes just like pineapple and chocolate. The seeds can be made into a chocolate-like product called “cupulate”, popular in Brazil.
11. Canistel (Egg Fruit)
Canistel is a bright yellow elongated fruit, with a dense texture and a flavor similar to that of egg custard. It’s mosty enjoyed fresh, but can be a delicious addition to pancakes, ice cream and baked goods.
12. Cashew Apple
The cashew apple grows alongside the kidney-shaped cashew nut attached to it. The secret is that the “apple” isn’t in fact a true fruit at all, but a fleshy stem that develops after the cashew. Despite all that, the cashew “apple” is still very much edible and often consumed fresh, juiced or fermented into alcoholic drinks. It has an aromatic fruity-floral taste with just a touch of acidity.
13. Calamansi (Calamondin)
Calamansi is a citrus fruit that looks like a lime, but has a unique and deeply exotic citrus aroma, not found in any other citrus fruit. It’s a staple in Filipino cuisine often used in marinades, dipping sauces and drinks.
14. Chinese Bayberry (Yumberry)
This is delicious red fruit is recognisable by its deep red color, sweet-tart flavor and uniquely textured skin. It’s packed full of beneficial antioxidants and nutrients, and considered a superfruit in their native East Asia, where they are often used in traditional medicine.
15. Cocona
Often dubbed the “tomato of the Amazon rainforest”, cocona is related to eggplants and common toamtoes. It’s a versatile fruit used in juices, jams, sauces, and spicy condiments, and it grows in various colors and sizes, changing from green and fuzzy to smooth and reddish-orange as it matures. It’s known for its tart, acidic flavor, even more so than an orange, and a low sugar content.
16. Crab apple
Despite being smaller and a lot more tart than their modern counterparts, wild crab apples have been a part of people’s lives consistently since the ancient Anglo-Saxons. While you might not be tempted to bite into one as-is, they can be used in various delicious ways – in ciders, roasted alongside meat, turned into sauces or pickled. Crab apple trees are used decoratively for their beautiful spring blooms.
17. Cocoplum
Cocoplum fruits have a unique “cotton candy” texture and can be eaten raw, stewed with sugar, made into jams, jellies, or even candied. The roasted seeds have an almond-like flavor and can be ground for oil. Found in tropical and subtropical regions, cocoplums are easy to spot thanks to their varied fruit colors, which range from purple to white to dark blue.
18. Cedar Bay Cherry
Cedar Bay cherries, also called beach cherries (Eugenia reinwardtiana), are small, sweet, and juicy red fruits native to Australia and other tropical regions. With a flavor similar to cherry and grape, they’re rich in antioxidants and often enjoyed fresh, made into jams, or used as traditional Australian “bush tucker.” The hardy shrubs grow well in coastal climates and are perfect for small gardens and container planting.
19. Chokecherry
The chokecherry is called that for a reason. The astringent flavor of this dark red fruit can make it tough to swallow, but when it’s turned into jelly or syrup, it becomes perfectly palatable. Chokecherries were an important food source for the Native Americans in North and South Dakota, who consumed them for medicine or alongside meat for its high nutritional content.
20. Camu Camu
Camu Camu is small, red Amazonian fruit with a pronounced sour taste. It’s one of the richest natural sources of vitamin C, with nearly 30 times the levels found in citrus. It’s garnered a lot of fame for its nutritional benefits and today it’s commonly used in health supplements and juices.
21. Ceylon Gooseberry
Ceylon gooseberries are a small tree fruit with a deep speckled maroon-purple when mature and fuzzy skin. Their sour taste and high pectin content makes them great for sauces, preserves and juices, where they provide a satisfying acidic tang.
22. Ceylon Olive
The Ceylon Olive is a native Sri Lankan fruit known for its nutritive and medicinal uses, often eaten pickled as a street food or incorporated into local cuisine and folk medicine. The fruit is smooth, green, and ovoid, with a slightly sour, pulpy flesh and a seed that tastes like a Brazil nut.
23. Cabbage Palm Fruit
Cabbage palm fruits are small, black berries that play an important role in nature, feeding wildlife like birds, raccoons, and foxes, which help spread their seeds. They have a sweet flavor with a slight bitter edge and were traditionally used by Native Americans for food and medicine, treating things like headaches and fevers. Though they don’t have much flesh, the fruits were sometimes turned into a coarse flour or used for their prune-like pulp.
24. Cannonball Fruit
From a distance, you’d be tricked into thinking the cannonball fruit is similar in appearance with a coconut. But crack it open, and you’re in for a bit of a surprise. Its juicy flesh which has a peculiar, sulphurous smell turns blue-green in contact with the air. It is however edible as long as it’s ripe and has been used as a food source, for medicinal purposes and in religious practices in Hinduism.
25. Coffee Cherry
The “coffee bean” is actually a seed found inside the sweet, grape-sized coffee cherry, which can be eaten or brewed into a tea called cascara. Coffee cherries grow on coffee plants and vary in color from green to red, with two seeds per cherry. The fruit pulp itself is packed with nutrients like antioxidants, fiber, and vitamins, and is increasingly being used in various culinary products.
26. Ceriman (Monstera deliciosa)
Covered in scales and with a taste reminiscent of bananas and pineapples, it’s no wonder this southern Mexican fruit gained a Latin name that means “delicious monster”. The fruit takes about a year to mature, and you shouldn’t consume it before then, otherwise you risk mouth irritations and stomach pain. All that considered, ceriman is considered a rare delicacy and a contender for one of the tastiest fruits in the world!
27. Coconut Apple
A “coconut apple” is the soft, sweet, spongy, and nutritious embryonic material that forms inside a coconut as it matures and starts to sprout. It absorbs the coconut water to feed the developing embryo and help a new tree grow. It’s also known as a sprouted coconut or pongu, it has a fluffy, cotton-like texture and a mildly sweet taste.
28. Calabash Fruit
The calabash is a tropical hard-shelled fruit with soft pulp, rarely eaten raw. It’s seeds are often toasted and turned into a nutritious drink and the flesh is used to make tonics and other medicines in the Philippines. The calabash shell itself is very useful – often made into bowls, cups and even musical instruments.
29. Clammy Cherry
A sticky pulp and a delicious pineapple-and-mango flavor are the hallmarks of this small South Asian fruit. Traditionally, clammy cherries have found a wide range of uses, particularly in Indian and Thai cuisine, but they have in the past even been used as a glue replacement in a pinch! It can be incorporated as an ingredient in various sauces, chutneys, desserts and syrups, and taste great even pickled in vinegar.
30. Catmon Fruit
Also known as “elephant apple,” the catmon fruit is a sour, edible fruit indigenous to the Philippines. This antioxidant-rich fruit used is as a souring ingredient in traditional sinigang (sour soup) as well as other sour dishes and jams.
31. Cayenne Cherry
Also known as Surinam cherry, this fruit is not really related to common cherries, but a relative of the myrtle plant. The deep red and glossy fruit have a citrusy, grapefruit-like taste. Ripe cayenne cherries are often enjoyed fresh or in various sweet foods and preserves.
32. Chinese Apple (Indian Jujube)
Chinese Apple (Ziziphus mauritiana), is a spiny, fast-growing tree native to Asia and Australia, prized for its versatile, apple-like fruit. The fruit is a good source of Vitamin C and is used in diverse culinary applications, from fresh snacking to jams and beverages.
33. Chalta (Elephant Apple)
Chalta, or elephant apple (Dillenia indica), gets its name because it’s a favorite snack for elephants, which also help spread its seeds. The large, sour fruit is packed with vitamin C and is rarely eaten raw but is widely used to make chutneys, jams, jellies, and curries. It’s also a popular ingredient in soups, fish curries, and dal for adding a tangy, sour kick.
34. Carob Fruit
The carob fruit is a long, brown, leathery pod, similar to a large bean, that grows on the carob tree in the Mediterranean and the Middle East. It’s most appreciated in dessert making, often used as a natural sweetener and cocoa powder/ chocolate substitute (naturally caffeine free!). A little fun fact: did you know that the consistent weight and size of carob seeds was the first basis for the “carat” used for weighing gold and precious gems?
35. Charichuelo
This little tropical fruit is a rare relative of the well-known mangosteen, and grows in Centrral and South America. It might look like a shrivelled up lemon, but under that thick rind you find a soft white pulp with a sweet, citrusy taste, often described as lemony cotton candy. It can be eaten fresh, used in juices, or made into jams and desserts, and has some traditional medicinal uses.
36. Chayote Fruit
Chayote is a member of the Cucurbitaceae family, same as cucumbers and squashes. Though eaten like a vegetable, chayote is technically a fruit because it contains a large seed. Raw chayote has a mild, crunchy, and refreshing flavor, and resembles zucchini when cooked. It’s a versatile ingredient with a mild taste that lends itself well to both sweet and savory dishes.
37. Chempedak
Chempedak is a distant cousin of figs, mulberries, and jackfruit, with an oblong shape and warty, leather-like skin. When ripe, chempedak is most often enjoyed fresh, prized for its custard texture and its complex “fruit salad” flavor with notes of jackfruit, banana, pineapple, mango, and sweet nectar. The young, unripe fruit can also be cooked as a vegetable.
38. Crowberry
A lesser-known fruit, the crowberry (or mossberry) is an Arctic fruit rich in fiber, vitamins C and K and antioxidants. It’s quite sour when consumed fresh, but it’s amazing in pies, jams, and jellies. The indigenous peoples like the Inuit and Sami, traditionally preserve it in lard and eat it with fish or as an ingredient in traditional foods like Alaskan akutaq.
39. Caperberry
Caperberries are the pickled, seed-filled fruit of the caper bush, different from the smaller flower buds (capers) that are also harvested from the same plant. These larger, more olive-like fruits have a milder, tangy, acidic flavor than capers and contain high levels of pungent mustard oil when unripe. Caperberries are used like olives, eaten as a snack, used as a garnish, or added to various recipes.
40. Carandas Cherry (Karonda)
Carandas Cherry, or Karonda, is a small, berry-like fruit used in Indian cuisine for pickles, preserves, and candies, known for its rich nutritional content. It has a sharp taste with a mild sweetness. In Thailand, fresh fruits are consumed with sugar, salt, or chili powder to balance the sour flavors.
41. Cuban Red Banana
This red skinned banana has a sweet, raspberry-like flavor and a creamy texture. It’s often called Red Dacca and is plumper and shorter than common yellow bananas. Beyond being a dessert fruit, it’s also popular for its striking appearance in tropical gardens and has high levels of beta-carotene.
42. Casimiroa (White Sapote)
White Sapote is a native of Mexico with a custard-like, sweet flavor reminiscent of banana, vanilla and peach, and is related to the citrus family. Despite its name, it isn’t actually in the sapote family but takes its name from the Nahuatl word for soft, sweet fruits.
43. Caucasian Persimmon
Also known as Date Plum, the Caucasian Persimmon is native to the Caucasus region of Asia and Europe and is cultivated worldwide for its sweet, edible fruits that resemble a blend of dates and plums. A unique piece of trivia is the local lore in Naples, Italy, which calls the fruit “legnasanta” or “holy wood” because the fruit’s interior cross-section is said to reveal a crucifix.
44. Chinese Wild Peach
Wild peaches were so valued in ancient Chinese culture, they became symbols of immortality in art and mythology. They have a long standing tradition of being used as a food source in China, often eaten fresh, as well as processed and made into fruit wines, vinegars and desserts.
45. Cili Fruit
The Cili fruit is a yellow spiky looking fruit native to the high mountain regions of southwest China. It has a smooth, sweet-and-sour taste and has been used in traditional Chinese medicine for centuries to support immunity and overall health.
46. Coastal Prickly Pear
The Coastal prickly pear is the purplish-red fruit of a cactus especially abundant in the southwestern United States and Mexico. It’s also known as “tuna” is Spanish and can be eaten fresh, dried, or used to make juices, jams, jellies, and other sweet dishes. It has a very sweet watermelon- like flavor.
47. Cherry Guava
A small variety of guava with a round shape and colors varying from bright red to yellow. The red variety is especially known for its strawberry-like taste and resistance to low temperatures and makes a great addition to baked goods and desserts.
48. Coffee Plum
The coffee plum is a small, round berry from a tree native to India and Southeast Asia. Though many people enjoy this slightly tart fruit raw or made into jam, it’s also a known for its strong medicinal properties. You can also make a delicious coffee-like beverage from its dried, ground seeds.
49. Caimito (Star Apple)
These green or purple fruit gets its name from the star shape its seeds make when cut in half. It tastes sweet, especially when eaten raw, with hints of tropical fruit like mango or pineapple. Caimito has recently enjoyed a growth in popularity, with chefs incorporating it into more sweet and savory dishes.
50. Crystal Apple Cucumber
Crystal Apple is an Australian heirloom variety that produces 2 to 3-inch, round cucumbers. Crisp, tender and sweet – these cucumbers great for salads or pickling.
51. Cape Gooseberry
Cape gooseberries are small, golden fruits wrapped in delicate, papery husks. Native to South America and part of the nightshade family (like tomatoes), they’re also called goldenberries or ground cherries. They have a sweet-tart, tropical flavor and are packed with vitamins, antioxidants, and fiber.
52. Chinese Hawthorn
Chinese hawthorn, or shan zha, is a small, bright red fruit with a tangy flavor. It’s often used in traditional Chinese medicine to support digestion and heart health and is also popular in cooking—showing up in jams, jellies, and sweet treats like candied tanghulu.
53. Cluster Fig
Cluster figs grow in large clusters directly on the trunk and branches of the tree—a unique feature that makes them stand out among fig varieties. They have been used for centuries in Ayurvedic medicine in India to treat a variety of conditions. Moreover, the ripe fruits are commonly eaten raw or cooked in stir-fries.
54. Christmas Berry (Brazilian Pepper Tree Fruit)
The Christmas berry is known for its bright red, fleshy fruits (drupes) used as decorative “pink peppercorns” and a source of Christmas decorations. It’s sometimes used as a spice and in traditional medicinal concoctions for heart conditions, inflammation, and infections.
55. Chinese White Pear
This is a crisp, sweet tasting pear variety popular in China, especially in the fall and winter. It’s perfect eaten raw or on cheese boards and salads.
56. Cempaka Fruit (Cempedak)
A lesser-known fruit from Southeast Asia, cempaka is the fruit of the magnolia tree Magnolia champaca, often used in the fragrance industry for its sweet and musky scent. The fruit grow in clusters of small woody fruits with a sweet and sour taste. It’s used as a flavor-enhancing ingredient in both savory and sweet dishes.
57. Cucamelon
Cucamelons are tiny, grape-sized fruits native to Mexico and Central America that resemble miniature watermelons and taste like cucumbers with a sour kick. Also known as “mouse melons” and “Mexican sour gherkins,” they grow on climbing vines and are a nutritious, low-calorie snack eaten raw, pickled, or in salads and drinks.
58. Common Medlar
The common medlar fruit is a small and round fruit with brown skin and an open blossom end that gives it a “hollow” look. A unique feature of this fruit is that it’s inedible when picked and has to undergo “bletting”(much like quinces), a process through which it ripens off the tree and gains a stewed apple-like flavor. Historically the common medlar fruit has been considered a winter delicacy.
59. Cluster Tomato
Cluster tomatoes, also called vine tomatoes, are sold still attached to the vine in small “clusters” of about 3–6 fruits. They’re vine-ripened, which gives them a consistent size, rich red color, and full flavor. Like other tomatoes, they’re packed with lycopene, a powerful antioxidant that contributes to their color and health benefits.
60. Cornelian Cherry
Edible, ruby-red drupes from the dogwood family, cornelian cherries have been used for 7,000 years in Europe and Asia for jams, jellies, syrups, and fruit wines. They have a tart flavor, similar to a sour cherry or cranberry, and are rich in antioxidants.
61. Cretan Prickly Pear
This orange fruit with yellow pulp grows on Opuntia cactus, and it’s often known as fragosyka or “French fig”. Its flavor is often compared to watermelon and bubblegum, and it’s often used in juices, jams, and cocktails. The fruit is also prized for its health benefits, including immune system support and antioxidant properties, and its oil is a valuable cosmetic ingredient.
62. Chilean Wineberry (Maqui)
The Chilean wineberry, also known as maqui berry, is a South American superfruit packed with antioxidants, especially anthocyanins, which give it its rich purple color. With a flavor similar to blackberries, it’s been cherished for centuries by the Mapuche people, who valued it for its medicinal and tonic benefits. Today, you can enjoy maqui berries fresh, dried, or made into jams, juices, and even wines.
63. Chupa-chupa (South American Sapote)
The chupa-chupa, also known as the South American sapote, is a large tropical tree native to the Amazon, famous for its sweet, orange-yellow fruit. The juicy pulp is often made into juice or eaten fresh by sucking the pulp off the seeds. It’s often described as tasting like a combination of sweet mango and pumpkin pie, with some people noting a slight cinnamon flavor too.
64. Cherry of the Rio Grande
The Cherry of the Rio Grande isn’t actually a true cherry but a rare tropical fruit from the Eugenia genus, making it more closely related to guava than to plums or peaches. Native to Brazil, its oblong, red-to-purple fruit has a sweet, juicy flavor with hints of cherry, plum, and even banana, and it’s packed with antioxidants and vitamins A and C.
65. Cacari (Arazá)
The Cacari, also known as Arazá, is a native Amazonian fruit famous for its intensely sour flavor, which makes it better suited for juices, jams, and ice creams than eating raw. Its bright yellow color, fragrant aroma, and unique taste make it especially popular in desserts and drinks. Packed with vitamin C (about twice as much as oranges!) along with fiber and antioxidants, it’s also traditionally used in Amazonian medicine to support liver health and help regulate cholesterol.
66. Cherry Palm Fruit
The Cherry Palm (Pseudophoenix sargentii) is a rare, slow-growing palm native to the Florida Keys and other coastal regions. The plant is prized for its unique appearance and ability to thrive in salty, coastal conditions. In late summer, the tree produces small, berry-like fruits that turn red when ripe and have a sweet-and-sour taste.
67. Chinese Quince
The Chinese quince, known for its hard and astringent flesh, is widely used in traditional Chinese medicine and often made into jams and jellies across East Asia. In Chinese culture, it’s also a symbol of luck and prosperity. Although related to apples and pears, it belongs to its own genus, Pseudocydonia, and stands out for its strong floral aroma and the way its flesh turns a distinctive shade of pink when cooked.
68. Cempedak (Durian Cempedak)
Cempedak is a tropical fruit native to Southeast Asia, closely related to jackfruit and breadfruit. It’s known for its strong aroma and sweet, creamy, custard-like flesh with flavors reminiscent of durian, jackfruit, and mango. There’s also a variety called Durian Cempedak, which has an even stronger scent, a bright green skin, and a more intense flavor compared to the standard cempedak’s brownish-yellow skin and milder taste. Both varieties are loved for their rich sweetness, though Durian Cempedak is smaller and notably more pungent.
69. Chocolate Vine Fruit (Akebi)
Akebi, also known as the “chocolate vine,” is named for the sweet, chocolate-like scent of its flowers rather than the taste of its fruit. The fruit itself has a mild sweet-and-bitter flavor, a jelly-like texture, and edible seeds. In Japan, akebi is considered a symbol of autumn and is often sold as a luxury item. Interestingly, its purple skin isn’t wasted—it can be cooked and eaten as a vegetable.
70. Cocky Apple
The cocky apple (Planchonia careya) is an Australian tree that produces yellow-green, pear-shaped fruits with a flavor similar to quince and avocado. Its name comes from the fact that the fruit is a favorite snack for cockatoos—often called “cockies” in Australia.
71. Coquito Nut
Coquito nuts are the small, sweet, almond-flavored fruits of the Chilean Wine Palm, a slow-growing palm native to Chile that can take up to 50 years to fully mature. Their white interior is firm and crunchy, with a flavor similar to almonds, making them a popular snack. Thanks to their texture and taste, coquito nuts are also used in desserts like cakes, cookies, and ice cream.
72. Cherimoya
Cherimoya is a sweet, subtropical fruit with creamy, custard-like flesh and glossy black seeds, often nicknamed the “custard apple.” Mark Twain once called it “the most delicious fruit known to man.” Its name comes from the Quechua word for “cold seeds,” since the fruit grows best at high altitudes. While the flesh is edible and delicious, the seeds are toxic and should always be removed before eating.
73. Chinotto Orange
Chinotto, also known as the myrtle-leaved orange, is a small, bitter citrus fruit native to the Mediterranean. It’s not usually eaten fresh but is prized for its essential oils and intensely bitter flavor. Chinotto is a key ingredient in Italian soft drinks and liqueurs like Campari and is also used to make preserves, candies, and marmalades.
74. Cactus Apple
The “cactus apple,” also known as the Peruvian apple fruit or pitaya, comes from the Cereus repandus cactus. Despite its name, it’s native to South America but not specifically Peru. The fruit has a sweet-tart flavor and white, crunchy, kiwi-like flesh speckled with tiny black seeds. It grows on a relatively smooth, gray-green cactus and is enjoyed fresh or in drinks and desserts.
75. Cocktail Grapefruit
Cocktail grapefruit, or Mandelo, is a hybrid citrus fruit made by crossing a Frua mandarin with a Siamese Sweet pummelo—so it’s not a true grapefruit. Developed in the mid-20th century at UC Riverside, it became popular for its sweet, juicy, low-acidity flesh and thin skin, making it perfect for drinks.
76. Cowa Fruit
Cowa fruit, also known as Kowa or Cowa Mangosteen, is a small, pumpkin-shaped fruit from the Garcinia cowa tree, native to Southeast Asia and India. It ripens from green to a bright yellow-orange and has a tangy, citrusy flavor, making it great for jams and preserves. It’s also packed with compounds like hydroxycitric acid (HCA), which has been studied for its potential role in weight management, and xanthones, known for their antioxidant and other health benefits.
77. Coco de Mer
Coco de Mer is a rare palm tree native to the Seychelles, famous for producing the largest wild fruit and the world’s heaviest seeds, with some fruits weighing up to 50 pounds (23 kg). Because the species is endangered, its culinary uses are limited, but the young, jelly-like kernel can be eaten and has a sweet, slightly citrusy coconut flavor with a soft texture. In recent years, chefs have experimented with the processed kernel to create desserts like ice cream, mousse, and flan.
78. Curuba (Banana Passionfruit)
Curuba, also known as banana passionfruit, is a tangy, orange-fleshed fruit from the Andes, named for its banana-like shape and passionfruit-like flavor. It’s enjoyed fresh or used in juices, jams, and cocktails. Rich in vitamins, fiber, and minerals, only the pulp and seeds are eaten, while the thick, leathery skin is discarded.
79. Cinnamon Persimmon
Cinnamon persimmons, also known as Hyakume persimmons, get their name from the brown speckling in the flesh that looks like a dusting of cinnamon, which appears when the fruit is pollinated. These non-astringent persimmons have a mild, sweet flavor similar to pears and dried apples. They can be eaten while firm, like an apple, or left to soften for a jelly-like texture.
80. Cherokee Plum
The Cherokee plum, also called sand plum or sandhill plum, is a wild plum native to North America and has long been used by American Indian tribes for both food and medicine. Its tart fruit is often cooked into jams, jellies, and sauces, or eaten dried, and it also serves as an important food source for wildlife. Traditionally, different parts of the plant have been used medicinally, from treating skin issues to improving digestion.
81. Cowa Mangosteen
Cowa mangosteen (Garcinia cowa) is a tropical evergreen tree native to Asia, producing small, yellow to orange, pumpkin-shaped fruits with a sour, tangy flavor. In Thailand, the leaves are also used to add a tart note to soups, while the bark and rind have long been used in traditional medicine to help with digestive issues.
82. Cabelluda
Cabelluda, also called Yellow Jaboticaba, is a small, fuzzy yellow fruit from Brazil with a sweet, apricot-like flavor. It grows on a small tree or large shrub with slender trunks and is packed with vitamins and nutrients. The fruit can be enjoyed fresh, juiced, or made into a variety jams and preserves.
83. Cola Nut
Cola nuts (Kola nuts) are the seeds of a tropical tree native to West Africa, known for their bitter, caffeine-rich flavor and deep cultural significance. Traditionally, they’re used in ceremonies as a symbol of respect and hospitality. Once a key ingredient in early Coca-Cola, kola extracts are still used today in energy drinks and other beverages. In their native regions, they’re also valued for boosting energy, aiding digestion, and are even tied to myths about communication between humans and the gods.
84. Cherry Tomato
Cherry tomatoes trace their origins to wild tomatoes from South America and were first domesticated in Central America before Columbus’s arrival. They were selectively bred into the various sizes and shapes we see today. Modern cherry tomatoes became especially popular in the late 20th century thanks to their sweetness, convenient size, and versatility, making them a staple in kitchens and gardens worldwide.
If you’re looking for some yummy recipes made with cherry tomatoes check out this creamy garlic chicken with spinach and cherry tomatoes as well this fantastic feta dip with roasted cherry tomatoes.
85. Crenshaw Melon
Crenshaw melons are a hybrid, likely a cross between a casaba and a Persian melon or cantaloupe, known for their sweet, peach-colored, juicy flesh and smooth golden-yellow rind. These large melons are in season from mid-summer through fall and are great in fruit salads, smoothies, or even as a sweet touch to savory dishes. They’re also a good source of vitamins A and C, fiber, and potassium.
86. Chilean Cherries (Corazon de Paloma)
Chilean cherries are sweet, high-quality cherries grown in Chile, one of the world’s top producers and exporters. Their season runs from November to February, with popular varieties like Bing, Regina, Lapins, and Santina, all known for their firm, juicy flesh and rich flavor. Packed with antioxidants and vitamins, Chilean cherries are also considered a symbol of good fortune in cultures like China, making them an important export and a major part of Chile’s economy.
87. Chinese Lantern Fruit
The “Chinese lantern” fruit (Physalis alkekengi) gets its name from the papery, lantern-shaped husk that surrounds its bright orange-scarlet berry. The ripe fruit has a tangy, sweet-tart flavor and is packed with vitamin C, but be careful—the unripe fruit, leaves, and stems are poisonous and shouldn’t be eaten.
88. Civet Coffee Fruit
Civet coffee, or Kopi Luwak, is made from coffee cherries that are eaten by Asian palm civets and later collected from their droppings. The beans are cleaned, washed, and roasted, and the civet’s digestive enzymes naturally ferment them, reducing bitterness and giving the coffee its smooth, earthy flavor. Known as one of the most expensive coffees in the world, it’s highly sought after for its unique production process and distinctive taste.
89. Cicely Fruit
Cicely is a sweet, anise-scented herb with edible fruit and seeds often used to sweeten desserts and flavor drinks. Its “nectarine” seeds, nicknamed “nature’s sweets,” taste like tiny bites of licorice. The leaves, roots, and seeds all share an anise-like flavor, and traditionally, cicely was used to sweeten tart fruits and cooked as a potherb in savory dishes.
90. Chokeberry (Aronia Berry)
Chokeberries, also known as aronia, are antioxidant-rich superfruits native to North America. They have a very astringent, mouth-drying taste—hence the name—but are perfectly safe to eat and valued for their health benefits. Despite their tartness from high tannin levels, they’re widely used around the world in juices, jams, teas, and health supplements.
91. Citrange
Citrange isn’t typically grown for eating but is a citrus hybrid rootstock created by crossing a sweet orange with a trifoliate orange. While the fruit is edible, it has a very bitter, sour taste and is rarely eaten fresh. Instead, it’s sometimes used in marmalades or blended into juices to add tartness.
92. Curry Berry
Curry berries are the small, black fruits of the curry tree (Murraya koenigii). The soft, jelly-like pulp is edible and has a sweet, slightly peppery, tangy flavor with citrusy notes, but the seed inside is highly toxic and must be discarded. Interestingly, while the berries themselves are rarely eaten, the curry tree is best known for its aromatic leaves, which are a staple ingredient in many South Asian dishes.
93. Cavendish Bananas
Cavendish bananas are the most common banana variety worldwide, recognizable by their smooth, yellow skin and soft, creamy flesh. They have a sweet, mild flavor and are eaten fresh, blended into smoothies, or used in baked goods like banana bread.
94. Chinese Date
Chinese date, or jujube, isn’t a true date but a member of the buckthorn family, first cultivated in China over 4,000 years ago. These small, red fruits have a sweet, chewy texture and are widely used in Traditional Chinese Medicine to “harmonize” other herbs, aid digestion, and calm the mind. Rich in antioxidants, vitamins, and fiber, jujubes are enjoyed fresh, dried, or made into teas, candies, and other confections.
95. Cardamom Fruit
Cardamom fruits are small, three-sided pods filled with aromatic seeds and come in two main types: green, with a sweet, floral flavor, and black, which has a smokier, bolder taste. A member of the ginger family, cardamom is one of the world’s most expensive spices, after saffron and vanilla. With a rich history, it was used by Ancient Egyptians for tooth cleaning, by Greeks and Romans in perfumes, and today it remains a key ingredient in many Indian, Middle Eastern, and Indian dishes.
96. Chinese Longan
Longan, meaning “dragon eye” in Cantonese, is a sweet tropical fruit with a thin brown shell, translucent white flesh, and a large black seed at its center. Native to Southeast Asia, especially southern China, it has long been used in traditional medicine to help reduce stress, boost skin health, and support overall wellness. Its name comes from its appearance, as the black seed surrounded by white flesh resembles an eye, and the fruit is commonly enjoyed fresh, dried, or used in both desserts and savory dishes.
97. Chinese Wolfberry
Chinese wolfberry, better known as goji berry, is a bright orange-red fruit native to Asia, with China being the biggest producer. Used in Traditional Chinese Medicine for over 2,000 years, it’s prized for supporting vision, longevity, and overall wellness. Goji berries are rich in vitamins, minerals, and antioxidants and can be eaten raw, dried, or cooked.
98. Currant
Currants, named after the grapes of Corinth but actually part of the Ribes family, come in red, white, pink, and black varieties. Red, white, and pink currants are mild and often eaten fresh or used in salads, desserts, and garnishes, while black currants are more tart and commonly made into jams, syrups, and sauces. The latter also make for some fantastic ingredients in pies and cakes – check out our easy blackcurrant sponge cake recipe.
And there you have it, almost (!) 100 incredible fruits that start with C! Hopefully this list has expanded your food knowledge and maybe even provided some ideas for future tasty experiments. Which of these fruits have you enjoyed, and which are going on your must-try list?
