30 Stunning Orange Fruits To Try Out
If orange is your favorite color, you’re in for a treat. There’s quite a comprehensive range of orange fruits to brighten up your recipes, from familiar staples like oranges (duh!) and peaches to more unusual finds like African mangosteen that bring a touch of novelty to the table.
Better still, these orange fruits don’t just look good as they’re packed with vitamins, minerals, and antioxidants. Delicious and nutritious, they’re an easy way to add both color and value to a healthy diet.
1. Apricots
With their velvety orange skin and rosy pink blush as they mature, apricots make an excellent addition to any fruit bowl.
They’re sweet and delicious raw or cooked in pies and baked goods. They make lovely coulis, jams or delicate orange smoothies and mousses. Apricots also complement meats such as pork and lamb, complementing the fattiness of the meat with their sweet tang and soft, sticky texture.
Like most orange fruits, apricots are high in beta-carotene, vitamin A, and minerals such as calcium, potassium, and iron.
2. Oranges
Ok, these are a no-brainer on a list of orange fruits. They’re one of the world’s best-loved fruits for lots of reasons and probably the most popular orange fruits.
First, they’re so versatile. They add a splash of vibrant color to your fruit bowl and make healthy, refreshing, fresh juices. They’re the basis for luscious, jeweled marmalades studded with peel.
Oranges can be baked into pies and cakes, served alongside a rich chocolate mousse, and even served with meats to cut through the fattiness of pork, lamb and duck (French roast duck served with orange sauce is a classic!). Almost nothing is wasted: their peel and zest also add tang to a whole range of dishes.
A single medium orange contains 92% of the daily RV of vitamin C. They also have reasonable amounts of folate, calcium, potassium, and fiber.
3. Cantaloupe
The floral fragrance and sweet juiciness of orange cantaloupe flesh are unmistakable. As well as a delicious snack, it’s a fantastic addition to breakfast dishes such as cereals and yogurts. It also makes refreshing low-calorie smoothies and shakes and can be used to flavor cocktails.
Cantaloupes are incredibly rich in nutrients. In addition to high levels of antioxidant vitamins A and C, they’re packed with fiber and potassium, which help regulate the body’s fluid levels.
4. Cape Gooseberry
Hailing from South America, sweet and tangy Cape gooseberries are also known as physalis, goldenberries, husk cherries, Peruvian ground cherries, or poha berries.
Although they became wildly popular as garnishes for desserts, the tart flavor of cape gooseberries is equally suited to raw and cooked dishes. Boiling or baking them really brings out their taste, and they can even replace tomatoes in gazpacho or rice dishes.
Always discard the inedible husks before preparing. Cape gooseberries are a fantastic source of vitamins A and C and contain phosphorus, calcium, potassium, iron, and riboflavin.
5. Persimmons
Persimmons come in two types: sweet and astringent. Sweet varieties are more common and ideal for bars, pies, and cookies. Round and slightly flattened, their flesh is meltingly soft with a somewhat grainy texture. They should be eaten when fully ripe and almost ready to fall apart.
Persimmons are a fantastic source of vitamins A and C. A single fruit provides 55% and 21% daily RV, respectively. However, a word of caution. However, don’t try to eat unripe persimmons because they can cause serious gastric obstruction, which could even require surgery.
6. Clementines
Clementines are simply sweet and juicy seedless tangerines, sweet and juicy. A seasonal treat, they typically appear around the winter holidays. They’re very easy to peel and give off an aromatic, floral fragrance when torn open.
They pair well with cheeses, nuts, and meats such as pork and lamb.
Clementines have fewer calories than tangerines, but ounce for ounce, they contain more vitamin C.
7. Kumquats
Kumquats are quite unique among citrus fruits because the whole fruit is edible. This includes the peel, flesh, and seeds: nothing must go to waste. Strangely, the peel is sweet and fruity, while the flesh is sharp and sour. Eat both together for a fantastic sweet-tart blend with a burst of fresh citrus.
They can be used as exciting alternatives in any sweet or savory citrus recipe. On the Greek island of Corfu, the locals make a delicious kumquat liqueur, which is a key ingredient for fogatsa, the Corfu’s traditional Easter bread, as well as other local pastries.
Kumquats are a valuable source of fiber, vitamins A and C, manganese, and calcium. In Asia, kumquats are traditionally mashed with ginger, salt, and honey to make a tea that wards off colds and flu and is helpful for the gastric system.
8. Peaches
The velvety orange or blush skin of a peach conceals the juicy sweetness of the soft flesh and a sizable inedible pit. A refreshing snack, they’re also found in a wide range of baked goods (you must try out this amazing peach tart recipe), cakes, ice creams, sauces, smoothies, and cocktails.
Raw peach flesh contains around 89% water, but it also offers essential nutrients such as vitamins C, E, and K, niacin, folate, iron, choline, potassium, magnesium, phosphorus, manganese, zinc, and copper.
9. Nectarines
Nectarines are a bit more than bald peaches as some would describe them. What distinguishes them is not only their smooth and glossy skin, but also the their taste is rather different.
Use nectarines in all the same ways as peaches. They provide the same nutrient levels. as their fuzzy counterparts.
10. Mangoes
Mangoes have been a symbol of love, pleasure, and prosperity for millennia. Although the flavor depends on the variety, the succulent orange flesh is incredibly aromatic and juicy.
Mangoes are great in cakes, puddings, sauces, smoothies, and chutneys.
Mangoes are an excellent source of fiber, vitamins A and C, and potassium. They also contain natural enzymes that help to digest proteins, so you can use them to tenderize meats and make a welcome dessert after a heavy meal.
Related: Mango & Chocolate Cheesecake
11. Mandarin
Mandarins are among the most popular orange fruits, loved for their sweet flavor, delicate aroma, and easy-to-peel skin. Smaller and typically less acidic than standard oranges, they separate into neat, juicy segments, making them a convenient and refreshing snack.
They’re perfect eaten fresh but also work well in salads, desserts, and light savory dishes where their natural sweetness adds brightness. Rich in vitamin C and antioxidants, mandarins are as nutritious as they are enjoyable—bringing both color and a burst of citrus freshness to any fruit selection.
12. African Mangosteen
Despite its name, African mangosteen (also called Imbe) is not closely related to the better-known purple mangosteen. The fruit has soft, juicy flesh with a pleasant sweet-citrus flavor that feels light and refreshing.
13. Papayas
The creamy orange flesh of the papaya is sweet, with a fragrant, sometimes peppery, tang.
Papaya makes a mouth-watering addition to breakfast dishes or a delicious tropical snack. Packed with nutrients, you can use it in salads, pies, mousses, smoothies, and desserts. Because it’s low in acid, it’s often mixed with lime to make refreshing juices.
Like most orange fruits, papaya is packed with vitamins A and C and contains additional vitamins and minerals. In particular, the enzyme papain is believed to aid protein digestion, relieve pain, and reduce inflammation.
14. Bladder Cherry
Wrapped in a delicate, lantern-like husk, bladder cherry combines visual charm with a lively, tangy flavor. The berry inside offers a crisp burst of acidity with a hint of citrus, making it just as appealing in simple dishes as it is as a decorative element.
15. Calamondin
Calamondin, or calamansi, is a small citrus fruit that resembles a lime but carries a far more aromatic, distinctive profile. The juice is bright and tangy, with a unique fragrance that blends sharp citrus with a slightly floral note. It’s widely used in Filipino cuisine, where it adds freshness to marinades, sauces, and drinks.
16. Dalandan
Dalandan oranges have a deep green peel, which conceals the bright-orange, sour-sweet juiciness of the flesh inside. Popular in the Philippines, they’re typically enjoyed raw or juiced, although they are also used to flavor baked goods, as marinades for savory dishes, and in cocktails.
These unusual oranges are rich in vitamins A and C and potassium, phosphorus, magnesium, iron, calcium, and anti-inflammatory flavonoids.
17. Gấc
Gấc is more commonly known as “Baby Jackfruit”, though it tastes nothing like its namesake. Although its flesh is deep ruby red, it’s used to give turn rice and other dishes a rich shade of orange.
Outside its native Vietnam, it can be challenging to locate fresh fruit. However, you may be able to track down some frozen Gấc in specialty stores. And this exotic fruit contains ultra-high levels of beta-carotene and lycopene, so it’s worth adding to any healthy diet.
18. Orangelos
Do you dutifully eat grapefruits for their low-calorie goodness and health-giving nutrients but wish they were a bit sweeter, not as bitter, and less of a bland yellow color? Then orangelos could be just what you’re looking for.
This grapefruit/orange cross, originally from Puerto Rico, will elevate your breakfast experience with its sweet tang and vibrant orange flesh. They’re easier to peel than grapefruits, but if you prefer, cut them in half and lift the segments out with a spoon.
19. Tamarillos
This small juicy orange fruit is full of tender, edible seeds, like a tomato. The flavor is tangy, citrusy, and slightly bitter. Unfortunately, the skin has an unpleasant taste, so it’s rarely eaten. Instead, tamarillos are used to make chutneys, sauces, or dessert toppings. They can also be juiced, baked, or pickled.
They’re an excellent source of vitamins A, C, and E. They also contain essential minerals, including potassium, phosphorus, copper, magnesium, and iron. In their native South America, tamarillos are valued for their detoxing qualities and as an immunity booster in the cold and flu season.
20. Orangeglo watermelons
With their neon orange-yellow flesh and tropical taste, Orangeglo watermelons make an unexpected summertime refresher. These fruits are massive: averaging around 25lbs.
While watermelons are typically enjoyed raw, sliced, and chilled, there are other ways to use them. For example, the flesh can be dried for future use by leaving slices for a few hours in a warm oven. And the rinds can be pickled!
They’re still not easy to find on sale, so the fastest way to get hold of one to try may be to purchase some seeds from a specialist grower and raise your own!
Watermelons, mainly water, can’t claim to be packed with nutrients. However, they do contain significant quantities of vitamins C and A, as well as lycopene, a powerful antioxidant.
21. Minneola Tangelos
These large, round citrus fruits have a pronounced navel at the stem end. The orange rind is easy to peel, and the flesh contains few or no seeds. Minneola tangelos have a sweet-tart juiciness that combines the acid tang of grapefruit with the fragrant sweetness of tangerines.
Although they’re best enjoyed raw, they can be used in the same ways as other citrus fruits, in juices, desserts and baked goods, and savory dishes.
They’re high in fiber to stimulate digestion, vitamin C, and folate.
22. Mila orange pear tomatoes
As the name suggests, these weird tomatoes are not only bright orange but pear-shaped! They’re sweet, with just the right hint of acidity that makes them suitable for all the ways you’d use boring regular tomatoes.
But it’s a shame to waste them like that, so they’re better added to your fruit bowl to spark some curiosity about what they are.
23. Tangerines
A winter favorite. When selecting tangerines, don’t think the ones with the brightest orange skins will be the sweetest. Instead, look for those that seem heavy for their size. If their skin seems too big for what’s inside – they’re the ones that will be at the peak of sweet-tart juiciness.
Tangerines are packed with all those familiar orange-fruit nutrients – vitamins A and C, potassium, calcium, and phosphorus, with lower amounts of other good stuff, including zinc, manganese, folate, and B vitamins.
24. Marian plums
The whole fruit is edible, including its pale orange skin. Marian plums (aka mango plums) have a sweet-sour flavor, sometimes compared to mangoes, persimmons, or apricots, and a faint smell that’s been likened to ‘turpentine’.
They’re high in vitamins A and C, and loaded with healthy fiber.
25. Hog Plum
Widely used in tropical cuisines (it’s a very popular fruit in Jamaica), hog plum is a key ingredient in chutneys, pickles, and sweet-sour sauces. Its natural acidity pairs well with sugar and spices, allowing it to transform into rich, aromatic preserves and condiments.
26. Lucuma
Lucuma is a staple in Peruvian desserts, where it’s used in ice creams, custards, smoothies, and pastry fillings. Its natural sweetness and starchy consistency help create rich, smooth textures without overpowering other flavors.
27. Sherry Plums
Known in Romania as corcodușe, these small, vibrant fruits are a type of cherry plum (cherry plum) that grow abundantly on wild and cultivated trees across Eastern Europe. Their color ranges from bright yellow to deep red, with orange varieties offering a perfect balance of sweetness and tang.
Corcodușe are typically enjoyed fresh when fully ripe, but they’re also widely used in jams, compotes, and traditional preserves. When slightly underripe, their tartness makes them ideal for sauces or pickling. Juicy and refreshing, they capture the essence of early summer and are often associated with childhood memories of foraging and eating fruit straight from the tree.
Rich in vitamin C and natural sugars, corcodușe are both nourishing and versatile—an underrated gem among orange and yellow fruits.
28. Pandan Fruit
Though less widely used than pandan leaves (which are a staple in Southeast Asia), the fruit still appears in some Pacific Island cuisines. The edible segments are chewed for their mild flavor, offering a simple, natural sweetness.
29. Firethorn Berry
Firethorn berries are most often used in cooked recipes, where their tartness can be tempered with sugar. They’re commonly paired with milder fruits like apples or pears to create vividly colored jams and jellies that complement savory dishes.
30. Passion Fruit
While the outer shell of the passion fruit is purple, the seeds and flesh are vibrant golden-orange, bursting with juice and a tangy, tropical flavor.
If you love orange fruits then you’ll probably enjoy discovering some amazing orange foods as well. Check them out.
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