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AvocadoFoodA fruit rich in monounsaturated fat, fiber, potassium, and vitamin E.
BlueberriesFoodA berry known for its deep color from anthocyanins, plus fiber and vitamin C.
AçaíFoodA dark purple Amazonian palm berry blended into frozen bowls and drinks; a source of anthocyanins, plant polyphenols, and fiber.
Amla (Indian gooseberry, Phyllanthus emblica), a small, very sour green fruit eaten fresh, dried, pickled, juiced, or as a powder in South Asia; it is notably high in vitamin C and also carries polyphenols. Distinct from the European gooseberry (Ribes uva-crispa).
AppleFoodA common tree fruit eaten fresh. A dietary source of fiber (including pectin), vitamin C, and the flavonoid quercetin.
ApricotFoodA small orange stone fruit with a soft velvety skin, eaten fresh or dried; a source of beta-carotene, vitamin A, and potassium.
Aronia (black chokeberry, Aronia melanocarpa), an Eastern-European berry eaten dried or as juice, purée, and powder; astringent and very deeply colored, it is notably high in anthocyanins and other polyphenols.
Baobab fruitFoodThe tangy dried pulp of the African baobab tree fruit, whisked into drinks and porridges; a source of vitamin C, fiber, calcium, and potassium.
Black currantsFoodSmall tart dark berries grown on shrubs across Europe; a source of vitamin C and anthocyanins.
BlackberriesFoodA dark aggregate berry. A dietary source of vitamin C, fiber, and anthocyanin plant pigments.
Blood orangeFoodA sweet orange variety with deep crimson flesh, its color coming from anthocyanin pigments that develop in cool nights; eaten fresh or juiced, it carries vitamin C, folate, and fiber.
BoysenberriesFoodA large dark aggregate berry, a blackberry-raspberry cross; a source of fiber, manganese, and anthocyanins.
BreadfruitFoodA large starchy tropical fruit of the Pacific and Caribbean, cooked like a vegetable; a source of fiber, potassium, and vitamin C.
Camu camuFoodCamu camu (Myrciaria dubia), an Amazonian berry usually sold as a tart powder or in blends; it is one of the highest fruit sources of vitamin C and also carries polyphenols.
CantaloupeFoodAn orange-fleshed muskmelon with netted rind; a source of beta-carotene, vitamin A, and vitamin C.
CherimoyaFoodA green Andean custard-apple with sweet, creamy flesh; a source of vitamin C, vitamin B6, fiber, and potassium.
CherriesFoodThe small red-to-dark stone fruit of the cherry tree, eaten sweet or tart; a source of potassium, vitamin C, and the anthocyanins that give the fruit its color.
CloudberryFoodCloudberry (Rubus chamaemorus), an amber-colored Nordic bog berry eaten fresh and made into jam and juice across Finland, Scandinavia, and northern Russia; a notably good berry source of vitamin C, it also carries polyphenols.
CoconutFoodThe fruit of the coconut palm used throughout South and Southeast Asian cooking; a source of fiber, magnesium, potassium, and iron.
Coconut milkFoodA rich liquid pressed from grated coconut, common in Southeast Asian cooking; a source of magnesium, potassium, and iron.
CranberriesFoodA tart red berry eaten dried, cooked, or as juice. A dietary source of vitamin C and proanthocyanidin plant compounds.
DatesFoodA sweet dried fruit of the date palm. A concentrated dietary source of natural sugars, potassium, and fiber.
Dragon fruitFoodThe bright-skinned fruit of a climbing cactus (pitaya), with speckled white or red flesh; a source of vitamin C, fiber, and magnesium, with red-fleshed types a source of betalains.
Cranberries dried into chewy, tart-sweet morsels (usually lightly sweetened), scattered over salads, cereals, and baked goods; they carry fiber and the polyphenols of the berry. Distinct from fresh cranberries.
DurianFoodA large, strongly aromatic tropical fruit of Southeast Asia; a source of fiber, vitamin C, potassium, and vitamin B6.
ElderberriesFoodSmall dark berries of the elder shrub, always cooked before eating; a source of vitamin C and anthocyanins.
FigsFoodA soft seeded fruit eaten fresh or dried. A dietary source of fiber, potassium, and natural sugars.
Gac fruitFoodA spiky orange-red Southeast Asian fruit whose aril colors festive Vietnamese rice; a source of beta-carotene, lycopene, and vitamin A.
Goji berriesFoodA small red-orange berry usually eaten dried. A dietary source of the carotenoid zeaxanthin and vitamin A precursors.
GooseberriesFoodRound translucent green-to-red berries with a tart flavor; a source of vitamin C, fiber, and manganese.
GrapefruitFoodA large citrus fruit with tart flesh. A dietary source of vitamin C and, in pink varieties, the carotenoid lycopene.
GrapesFoodSmall round fruit eaten fresh or dried as raisins. A dietary source of natural sugars and the plant compound resveratrol in the skins.
GuavaFoodA tropical fruit widely eaten across South and Southeast Asia; a source of vitamin C, fiber, potassium, and vitamin A.
JackfruitFoodA large tropical fruit eaten ripe or cooked green across South and Southeast Asia; a source of fiber, vitamin C, potassium, and vitamin B6.
A small wrinkled red fruit dried and simmered in East Asian soups and teas; a source of vitamin C, potassium, and fiber.
KiwiFoodA small fruit with green or gold flesh. A concentrated dietary source of vitamin C, with vitamin K and fiber.
KumquatFoodA tiny oval citrus eaten whole, skin and all, with a sweet peel wrapped around tart pulp; it carries vitamin C and fiber, and its edible peel adds polyphenols.
LimeFoodA small green acidic citrus fruit prized for its tart juice and zest; a source of vitamin C.
LingonberriesFoodSmall tart red berries of Nordic and boreal forests; a source of manganese, vitamin C, and anthocyanins.
LonganFoodA small translucent Southeast-Asian fruit related to lychee, with a single dark seed; a source of vitamin C and potassium.
LoquatFoodA small, round, orange-yellow early-summer fruit with sweet-tart juicy flesh and a few large seeds, eaten fresh across East Asia and the Mediterranean; it carries beta-carotene, vitamin A, and potassium.
MandarinFoodA small, easy-peeling sweet citrus fruit (tangerine, clementine and satsuma are types); a source of vitamin C and beta-carotene.
MangoFoodA sweet tropical stone fruit. A dietary source of vitamin C and beta-carotene (a vitamin A precursor).
MulberriesFoodElongated sweet-tart berries of the mulberry tree, eaten fresh or dried; a source of vitamin C, iron, and anthocyanins.
NectarineFoodA smooth-skinned variety of peach with firm sweet flesh; a source of vitamin C, potassium, and vitamin A.
OlivesFoodThe brined or salt-preserved fruit of the olive tree, a staple of the Mediterranean table; a source of vitamin E, fiber, and polyphenols.
OrangeFoodA common citrus fruit eaten fresh or juiced. A dietary source of vitamin C, folate, and fiber.
PapayaFoodA soft orange-fleshed tropical fruit. A dietary source of vitamin C, beta-carotene, and the enzyme papain.
PassionfruitFoodA round tropical fruit with aromatic seeded pulp inside a hard rind; a source of fiber, vitamin C, and beta-carotene.
PeachFoodA sweet, fuzzy-skinned orange-fleshed stone fruit; a source of vitamin C, potassium, and vitamin A.
PersimmonFoodA glossy orange autumn fruit (kaki) eaten crisp or soft-ripe; a source of vitamin A, beta-carotene, and fiber.
PineappleFoodA tropical fruit with tart-sweet flesh. A dietary source of vitamin C, manganese, and the enzyme bromelain.
PlantainFoodA starchy cooking banana used across South and Southeast Asia; a source of fiber, potassium, and vitamins A, C, and B6.
PlumFoodA juicy stone fruit with smooth skin, eaten fresh or dried as prunes; a source of vitamin C, potassium, and vitamin K.
PomegranateFoodA fruit with juicy red seed arils. A dietary source of vitamin C and polyphenol plant compounds such as ellagic acid.
PomeloFoodThe largest citrus fruit, with a thick rind and mild sweet segments popular across Southeast and East Asia; a source of vitamin C, potassium, and fiber.
PrunesFoodDried plums, dark and soft with a rich sweetness, eaten as a snack or stewed; they carry dietary fiber, the sugar-alcohol sorbitol, potassium, and vitamin K, and are widely discussed in relation to digestion.
QuinceFoodA hard, aromatic pome fruit usually cooked into pastes and preserves; a source of vitamin C, fiber, and copper.
RaisinsFoodDried grapes, chewy and sweet, eaten as a snack and baked into breads and cereals; drying concentrates the fruit's potassium, iron, fiber, and polyphenols.
RambutanFoodA red hairy-skinned tropical fruit with sweet translucent flesh; a source of vitamin C and copper.
RaspberriesFoodA soft red aggregate berry. A dietary source of fiber, vitamin C, and ellagic acid.
Red currantsFoodSmall, translucent, tart red berries that grow in clusters on shrubs across Europe, used in jellies, sauces, and desserts; they carry vitamin C, fiber, and the anthocyanin pigments behind their bright color. Distinct from black currants.
Sea buckthornFoodSea buckthorn (Hippophae rhamnoides, サジー / Sanddorn), a tart orange berry from a hardy shrub, consumed as juice, purée, oil, or powder across Europe and East Asia; it carries vitamin C, beta-carotene, and polyphenols.
Star fruitFoodA ridged tropical fruit (carambola) that forms a star shape when sliced; a source of vitamin C and fiber.
StrawberriesFoodA red garden berry eaten fresh. A dietary source of vitamin C, manganese, and anthocyanin plant pigments.
TamarindFoodThe tangy pulp of the tamarind pod used as a souring agent across South and Southeast Asia; a source of fiber, magnesium, and potassium.
YuzuFoodA fragrant East Asian citrus fruit used for its juice and zest; a source of vitamin C and plant polyphenols.