26 Green Fruits Worth Adding to Your Plate
Nothing says freshness quite like the color green. Crisp, vibrant, and full of life, green fruits are not only delicious but also packed with nutrients that support overall health.
If you’re looking to add more variety to your fruit bowl (or bring a fresh twist to your recipes) explore our list of 20 green fruits we love. You might just discover a new favorite to pick up on your next grocery run.
1. Green Apples
The bright green skin of one of the world’s most popular fruits gives way to crisp, juicy white flesh inside. There’s a wide variety of green apples to choose from, such as Crispin, Shizuka, and Pippin, each offering its own distinctive balance of sweetness and tartness.
Tart Granny Smith apples are among the most versatile for cooking. They hold their shape well when baked, making them ideal for pies, tarts and crumbles, especially when paired with sweeter fruits like blueberries for contrast.
Beyond their flavor, green apples are also a nutritious choice. They contain pectin, a prebiotic fiber that supports healthy digestion, along with useful amounts of vitamins A and C, as well as minerals like calcium and iron.
2. Kiwis
Nothing says ‘I’m healthy’ more than the vibrant green flesh of kiwi fruit, studded with tiny black seeds and glistening with juice. Sweet and sharp, kiwis are a delicious addition to fruit salads or breakfast cereals. Or mix them into smoothies, or perhaps combine them with lime and mint for the ultimate summer refresher.
Kiwis make a valuable contribution to any healthy diet. They contain as much potassium as bananas, more vitamin C than oranges, and twice as much vitamin E as avocados.
Fun trivia: kiwis are a popular topping for pavlovas, one of the most beloved desserts in New Zealand (often nicknamed the “Kiwis”).
3. Limes
Although lemons and limes are often used interchangeably, limes tend to have a softer, more rounded acidity, with a subtle bitterness and a slightly sweeter, more aromatic profile. Rather than delivering a sharp punch, they add a fresher, more balanced citrus note, perfect for drinks like margaritas.
If you get the chance to sample one, Australian finger limes are truly remarkable. Slice through their unassuming exterior, and you’ll find hundreds of tiny, glistening beads inside, each filled with delicate citrus juice.
Even more fascinating, when placed on the tongue, these pearls gently burst, releasing a bright, refreshing flavor. This unique texture and presentation have earned them the nickname “lime caviar.”
4. Avocados
Speaking of limes, they pair beautifully with avocados in the ever-popular guacamole, where their fresh acidity balances the fruit’s rich, creamy texture.
Avocados are a staple in many cuisines, prized for their smooth consistency and impressive nutritional profile. They’re most often used in savory dishes like guacamole, salads, and toast, but their mild, buttery flavor also makes them a great addition to smoothies and even desserts.
5. Gooseberries
These sour little green berries make perfect partners for sweet crumbles and hot desserts. In addition, gooseberries are exceptionally versatile and can be used in fools, mousses, ice creams, and jellies.
They also make fantastic chutneys and sharp, acidic sauces for rich meats such as pork and duck.
In addition to vitamins A and C, gooseberries contain valuable quantities of manganese, which has a range of health benefits and is thought to help with premenstrual syndrome.
6. Grapes
Grapes come in a wide range of colors, from pale green and soft pink to deep red and purple, but green varieties are among the most widely consumed around the world.
There are countless green grape varieties to choose from. Thompson Seedless is one of the most popular, known for its balanced sweet-tart flavor and, as the name suggests, its convenience as a seedless snack. Newer varieties like Cotton Candy or Sugraone lean much sweeter, while Muscat grapes, one of the oldest known types, stand out for their intense floral aroma and exceptional juiciness.
Green grapes also play a major role in winemaking. They are used to produce many of the world’s most well-known white wines, including Chardonnay, Sauvignon Blanc, Riesling, and Pinot Grigio, each expressing a wide spectrum of flavors depending on the grape and region.
While green grapes generally contain fewer antioxidants than darker varieties, they are still a nutritious choice, providing potassium and fiber that support heart health.
7. Breadfruit
This tropical fruit, which can measure up to 12 inches in diameter, is covered with a bumpy green leathery skin, which turns brown as the fruit matures. The soft, pale flesh has a mild flavor that resembles potatoes.
You can use breadfruit like other starchy vegetables: steam, boil, fry, bake, or in fritters and pancakes. A staple in many countries, you can also include it in curries and stews.
Nutritionally, breadfruit is a superfood. The white flesh provides B complex vitamins and vitamins E, C, and K. It also contains a wide range of minerals, including potassium.
8. Bergamot
Bergamot is a citrus fruit with a pale yellow or green skin known for its floral, aromatic zest, famously used in Earl Grey tea. Though too sour to eat fresh, its oil and peel are widely used in drinks, desserts, and gourmet cooking.
9. Pears
The smooth green skin of these pears conceals tender, juicy white flesh with a delicate, honeyed sweetness. Popular varieties such as Bartlett, Anjou, and Bosc each offer slightly different textures and flavor profiles, ranging from soft and buttery to firm and subtly crisp.
Green pears are wonderfully versatile. They can be enjoyed fresh, sliced into salads, or paired with cheeses and nuts for a simple yet elegant dish. When cooked, they soften beautifully, making them ideal for poaching, baking, or adding to desserts.
In addition to their pleasant flavor, green pears are a nutritious choice. They’re rich in dietary fiber, particularly in the skin, and provide vitamin C as well as beneficial plant compounds that support overall health.
10. Sempedak
Sempedaks are large fruits with thin green leathery skin that’s dotted with geometric shapes.
The arils (fleshy segments) can be eaten raw or added to stews and curries. While the arils are sweet and slimy, the flavor resembles jackfruits and durians. They also have a strong odor reminiscent of durians, which people love or hate.
It’s high in vitamins B,C, and fiber so it is a worthwhile addition to a balanced diet.
11. Chayote
Chayote is an exotic fruit that resembles a wrinkled avocado or pear. It has a mild flavor and texture resembling something between a cucumber and a potato, so it’s rarely eaten raw. However, it can be marinated in lemon or lime juice and grated for use in salads.
If you come across chayote and experiment with this unusual ingredient, it’s a valuable source of dietary fiber, vitamins C, B2, B5, B6, and B9, as well as potassium, copper, manganese, magnesium, and phosphorus.
12. Okra
Wait, what? Okra is technically a fruit though it’s cooked as a vegetable. It is known for its ability to thicken stews and curries (check out this delicious Greek okra stew). It’s a staple in dishes like gumbo and can be grilled, roasted, or sautéed for a more tender, less sticky texture.
13. Custard Apple
This strange and wonderful fruit, also known as a cherimoya, sitaphal, or sugar apple, is nothing like an apple. It’s a rounded cone shape, with skin that resembles reptile scales and dissolves easily.
The creamy flesh inside is delicious and fragrant. However, it’s also packed with large black seeds, which are inedible as they contain toxins. It’s time-consuming to pick them out, but you can eat and spit if you fancy that.
Custard apples contain a wide range of vitamins, minerals, and a helpful amount of dietary fiber.
14. Durian
Love them or hate them. Some people love the fragrance of durians, while others compare it to rotting onions (or worse). While the jury is out, just don’t try to take them on public transport.
Once you break through the tough, spiky green skin, you’ll find red or orange arils nestled into creamy white flesh. These are sweet and creamy though somewhat rich.
The pulp is a fantastic source of vitamins A and C, B-complex vitamins, and a range of minerals.
15. Sweetie (Oroblanco)
With its smooth, sweet flesh and almost no bitterness, sweetie (also known as oroblanco) delivers a softer take on classic citrus. The fruit remains green when ripe, though it will add notes of yellow and inside it’s juicy and fragrant, making it a refreshing choice for breakfast or light snacks.
16. Feijoa
This green New Zealand native, also known as pineapple guava, is an apple-sized fruit with smooth skin. It tastes like a cross between a pineapple, a quince, and a lemon when fully ripe. Some people detect a hint of eucalyptus. The texture is slightly gritty, similar to a pear, and they have a powerful floral aroma.
This versatile fruit can be added to fresh fruit salads, blended to make a sorbet, or used as an accompaniment for roasted meats. Feijoa is a rich vitamin C, potassium, and dietary fiber source.
17. Mangoes
As a dietary staple across Asia, where it’s often called ‘the king of fruits’, this succulent fruit is found everywhere in sweets, ice cream, and juices. While some mango varieties turn red or orange when ripe, some varieties remain mostly green.
The firm, juicy flesh delivers a perfect balance of sour-sweet flavor. It’s enjoyed raw or incorporated into savory dishes to provide contrast. Green mango is high in vitamins C and B and contains beneficial digestive enzymes.
18. Watermelon
You can argue that watermelons are red fruits, but their outer rind is unmistakably green, so we couldn’t leave them off our list of green fruits. Since we’re here, we can only recommend this Greek watermelon pie or this watermelon & feta salad.
19. Winter melon
Talking about melons, valued for its ability to absorb surrounding flavors, winter melon has a mild, almost neutral taste and a soft, tender texture when cooked.
It’s widely used as a veggie in soups, stews, and braised dishes across Asian cuisines, where it takes on the character of broths, spices, and aromatics.
20. Greengage Plums
The thin skin of greengage plums is dusted with a characteristic whitish coat. Bite into one and savor the sweet-sharp flavor, which some people compare to strawberries.
Greengages are typically used in sweet dishes and preserves and partner well with sweeter fruits such as apricots.
A single medium-sized greengage plum contains a recommended daily amount of beneficial dietary fiber and around 36 calories.
21. Green Star Fruit
The best time to enjoy star fruit is while it’s yellow, with small green splashes on the skin. Before it reaches peak maturity, star fruit isn’t massively sweet. But take a bit and enjoy the crunchy texture, bursting with a refreshing juice.
This strikingly-shaped fruit makes an unusual partner for fish and poultry dishes. Or use it instead of lemon or lime slices to garnish cocktails and juices.
Starfruit is an excellent source of vitamins and other nutrients, as well as antioxidants
22. Jackfruit
Jackfruit is the world’s largest tree-borne fruit. It’s usually used when unripe, as its neutral taste goes well with both meat-based and vegetarian dishes. In addition, the fibrous flesh even makes a vegan substitute for chicken or pulled pork.
The taste of ripe jackfruit is similar to other tropical fruits such as bananas, mangoes, or pineapples. It can be used to make healthy desserts or smoothies.
Jackfruit is a valuable source of B-complex vitamins, calcium, magnesium, potassium, and phosphorus.
23. Marang
Native to the Philippines, this exotic fruit looks like a giant hedgehog. The flavor has been compared to pears, berries, bananas, jackfruits, and pineapples.
What’s not to like? Well, the aroma is often compared to gasoline, which is frankly weird. Nevertheless, some people are addicted to it, in the same way that some people love smelly cheeses. The roasted seeds have a texture that’s a cross between potatoes and chestnuts.
Marang contains a full house of nutrients: vitamins A, B, and C, dietary fiber, and a broad spectrum of minerals, including zinc, iron, phosphorus, protein, potassium, calcium, manganese, copper, and magnesium.
24. Persian Sour Plums
These small plums have taut, shiny flesh that’s a vibrant green. Inside, the flesh is pale greed. When picked young, these plums are prized for their sharp, sour flavor with notes of green apples or lemons.
They’re refreshing when eaten raw or sliced as an appetizer, perhaps with salt and chili. Or they can be added to any number of stews and casseroles and feature in Turkish, Lebanese, Iranian, and Moroccan cuisine.
In addition to their delicious flavor, they are a valuable source of vitamins A, C, and K.
25. Soursop
Soursop is an irregularly shaped tropical fruit covered in pliable green spines reaching up to twelve inches long. It has a delicious aroma and a sweet, slightly acidic flavor reminiscent of other tropical delights such as bananas, coconuts, mangoes, or pineapples.
They’re lovely to cut in half and eat with a spoon, discarding the inedible seeds. They’re used to create a wide range of desserts or mixed into smoothies.
In addition to the specific vitamins and minerals found in green fruits, soursops are rich in antioxidants, which protect the body against free-radical damage and help to reduce inflammation.
26. Monstera Deliciosa
This rare fruit has been creating a buzz on social media lately because when ripe it can be eaten like green corn-on-the-cob.
The kernels are soft and juicy, with a texture similar to that of pineapple or mango, and the fruit has a honeyed, tropical fragrance.
Monstera fruits are a natural laxative. They’re a rich source of potassium, which balances the body’s fluid levels, and contain vitamin C, which strengthens the immune system and boosts the skin’s collagen production.
Tastes amazing and reduces wrinkles! What’s not to like?
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