21 Amazing Fruits That Start with H (Find Out With Us Now!)

Welcome to the world of delicious fruits that start with the letter H! This article will explore the many fruits that start with the letter H, from heavenly honeydew melons to humble huckleberries.

Let’s learn some of the interesting information about each fruit, so you can impress your friends with your newfound knowledge.

Top 21 Amazing Fruits That Start with H

Here is the list of fruits that start with the letter H and their characteristics, uses, and health benefits.

1. Hala Fruit

Hala fruit is a tropical fruit that grows indigenous to South Asia, Southeast Asia, and the Pacific Islands. It is initially green with brown markings and matured to a yellow color.

This unique fruit looks like a cross of a giant, spiky pineapple and a durian. The fruit comes from a hala tree that grows up to 14 meters tall and usually thrives in a diverse range of coastal soil.

This fruit tastes like a delicate blend of sweetness and tartness, which tastes like a combination of pineapple, mango, and sugarcane.

The flesh inside each key is juicy and pulpy, while the outer green layer is fibrous. Its juice can be extracted to become delicious juice, syrup, and jam.

2. Honeydew Melon

Honeydew melons or honeymelons, are edible berries known for their sweet taste, light green flesh, and white-yellow-toned skin.

This green fruit can be eaten raw as a refreshing snack or with other fruits. It can be added as a delightful topping for yogurt or oatmeal or used in fruit salads, smoothies, sorbets, ice creams, and cakes, or added to soups and appetizers.

3. Hazelnut

Hazelnut is a type of sweet fruit of the hazel tree predominantly cultivated in Turkey, Italy, Spain, and the United States.

They can be consumed in their raw form, roasted, or ground into a paste. Hazelnuts are often used as snacks, especially in combination with other nuts.

The hazelnut’s reach extends far beyond the kitchen. Its oil is a star in gourmet cooking. Its flour adds a unique texture and earthy aroma to baked goods. And its shells? They’re used as fuel, fertilizer, and even in industrial applications.

4. Huckleberry

Huckleberry is a small fruit closely related to blueberries and bilberries. These dark purple fruits are often used in delicious jams, pies, salads, soups, sauces, and other snacks.

These fresh fruit may strengthen the immune system, support healthy bowel movements, and reduce the risk of cardiovascular disease.

Being harvested in the wild, their flavor reflects their wild upbringing. Blue huckleberry fruit has a sweet taste with a hint of tartness, while red huckleberries lean towards a sour taste.

5. Hardy Kiwi

The hardy kiwi fruit or Arctic kiwi is a fruit vine that yields kiwi-like fruits usually thriving in cold climates.

The berries of the hardy kiwi exhibit a sweeter taste than conventional kiwi fruit. This h fruit thrives in cooler climates, even in regions where traditional kiwis wouldn’t dream of surviving.

Beyond its appearance resembling a kiwi, the hardy kiwi also boasts notable nutritional benefits including being a good source of vitamin C, fiber, and potassium, and a low-calorie profile.

These versatile fruits are more than just a refreshing snack. Toss them into smoothies and fruit salads for a burst of flavor and nutrition. Bake them into pies, muffins, and cakes for a unique twist on classic recipes.

6. Horned Melon

Horned melon, also known as kiwano or African horned cucumber fruit is native to the Central and southern regions of Africa. When ripe, the horned melon showcases a vibrant orange outer skin adorned with small spiny horns.

It has gelatinous lime-green or yellow inner flesh, with numerous edible seeds.

Predominantly composed of water, horned melon is relatively low in calories, carbs, and fat, while its protein content is notably higher compared to other fruits.

7. Huito Fruit (Genipa Americana)

Huito fruit, alternatively known as jagua fruit, genip, genipap, or Genipa Americana, is a staple in the Amazon rainforest, with a rich history of centuries-long use in South and Central America.

It has a hard outer shell initially green but transitioning to a grayish-brown when ripe.

The flesh of its unripe fruit, appearing white, undergoes a rapid transformation to a dark blue-black color within minutes of exposure to air. It’s enjoyed fresh, boiled, roasted, or ground into a paste for desserts, drinks, and sauces.

8. Hottentot Fig Fruit

Hottentot fig, also called Cape fig or sour fig, is a small fruit that grows in South Africa and thrives in sun-drenched, salty air. It can be consumed fresh or transformed into sweets, soda, and wines.

Unlike the familiar figs from fig trees, the Hottentot fig produces fruits that aren’t soft and seedy. Instead, they’re firm, juicy pods with a tangy, citrusy flavor reminiscent of sour berries. Some compare it to unripe figs or even gooseberries, making it a unique taste experience.

9. Hairless Rambutan

The hairless rambutan fruit is a tropical fruit native to Southeast Asia. This fruit has a distinctive look closely resembling lychee and longan fruits while offering a sweet and creamy taste.

While it looks like the rambutan fruit without the iconic exterior texture, it retains the delicious qualities that make the rambutan a beloved treat.

10. Honeyberry

Honeyberries or haskap berries are small fruits native to the northern hemisphere, esteemed for their consumption in both fresh form and as a key ingredient in various products like jams, jellies, and syrups.

Bite into a honeyberry, and your taste buds get a sweet melody, reminiscent of blueberries and blackberries. But then, a complex harmony unfolds – hints of cherry, plum, and even kiwi emerge.

This unique flavor profile makes the honeyberry popular in both sweet and savory dishes.

11. Hawthorn Fruit

Hawthorn fruit, a diminutive red fruit growing on trees and shrubs is a common sight in Europe, North America, and Asia.

These berries, known for their nutrient richness and exhibiting a tart, tangy taste with mild sweetness, span a color spectrum from yellow to dark red. Commonly used in Chinese street sweet Tanghulu.

But this isn’t just a decorative plant; its tiny fruits have been treasured for centuries for their medicinal properties and unique culinary offerings.

12. Hog Plum

Hog plum, also recognized as yellow mombin, is an exotic fruit indigenous to the Amazon. These drupe fruits are usually consumed fresh and serve as a key ingredient in various products such as sweets, soda, and wines.

The hog plum presents a combination of a sweet, tropical base with a refreshing tartness, sometimes it tastes like a cross of citrus, apple, or even mango. They’re incredibly versatile, perfect for enjoying fresh, cooked, or preserved.

13. Heirloom Tomato

Heirloom tomatoes represent a distinct type of tomato that often exhibits irregular shapes and can attain considerable size. The shapes are equally diverse, from heart-shaped to bulbous, each offering a unique visual and culinary experience.

What sets heirloom tomatoes apart is their rich and complex flavor profile, often described as a delightful blend of sweetness, tanginess, and savory notes.

However, their delicate nature and shorter shelf life distinguish them from other tomato varieties.

14. Hass Avocado

Hass avocado, celebrated for its creamy texture and rich flavor, is a variety of avocado named after Rudolph Hass, its initial cultivator in the 1920s.

Hass avocado has a dark green, pebbly skin, which transitions to a black hue when ripe. Nutritionally, Hass avocado is a treasure trove of healthy fats, fiber, vitamins, and minerals.

Hass avocado finds versatile applications in the kitchen, enriching dishes such as guacamole— a popular dip fashioned from mashed avocados, lime juice, onions, tomatoes, and various seasonings.

15. Honeycrisp Apple

Honeycrisp apples, celebrated for their sweet and juicy flavor, are a distinct apple variety recognized by their medium to large size and red and green skin adorned with white spots.

Nutritionally, they stand out as a good source of fiber, vitamin C, and antioxidants.

16. Hachiya Persimmon

Hachiya persimmons are a type of astringent persimmon that is native to Japan. They are oblong and have bright orange-red skin that is slightly sticky when ripe. Inside, the flesh is firm and jelly-like with a sweet flavor, reminiscent of honey and brown sugar.

When overripe, the flavor is even sweeter and creamy. They are typically eaten fresh as a snack or in salads. They can also be used to make jams, jellies, and other preserves.

17. Hayden Mango

Haden mango gained global popularity after its introduction in early 20th-century South Florida. With medium to large oblong-shaped fruits, Haden mangoes boast vivid red skin adorned with green and yellow accents.

The flesh, characterized by its juicy and sweet profile, exhibits a delightful fiberless texture. Haden mango finds application in an array of culinary creations, from desserts to savory dishes.

18. Highbush Blueberry

Highbush blueberries, recognized for their sweet and juicy flavor, boast tender skins and a color spectrum ranging from deep purple-blue to blue-black, accentuated by a silvery sheen known as a “bloom.”

Apart from their delightful taste, highbush blueberries serve as a rich source of fiber, vitamin C, and antioxidants.

They find versatile applications in culinary endeavors, finding their way into desserts like pies, cakes, and sorbets, as well as savory dishes such as salads, salsas, and chutneys.

19. Himalayan Mulberry

Himalayan blueberry is a fruit indigenous to Europe and Asia, resembling the American blueberry with its small, dark blue berries.

Renowned for its sweet and juicy flavor, Himalayan blueberries are commonly enjoyed fresh or utilized in the creation of jams, jellies, and syrups. These berries are rich in fiber, vitamin C, and antioxidants.

20. Hackberry

Hackberry is a fruit that is native to North America. It is small, round, and berry-like, initially green, and gradually turns orange as it ripens.

Hackberry fruits are an important food source for various wildlife species, including birds and small mammals.

It is a remarkable medicinal plant valued for centuries for its various health benefits. Incorporating Hackberry fruits into jams, jellies, or pies can be a tasty way to enjoy these health benefits.

21. Hawaiian Mountain Apple

The Hawaiian mountain apple is a native fruit to Hawaii and various parts of the Pacific, esteemed for its consumption in fresh form or as a key ingredient in products like jams, jellies, and syrups.

The fruit, ranging from pale pink to deep ruby red, boasts a shiny exterior and a slightly pear-shaped or heart-shaped appearance.

Its texture complements its light sweetness and delicate flavor. The cream-colored flesh encases dark, hard seeds at the center.

3 Bonus Fruits that Start With H

Exploring 21 Fruits That Start with H - From familiar to exotic!

1. Honeysuckle (American fly honeysuckle)

Honeysuckle is not typically considered a fruit, but rather a flowering plant. While honeysuckle flowers are not typically consumed as a fruit, some species produce small berries after the flowers have been pollinated.

These berries are not widely known for their edible qualities and are generally considered to be mildly toxic if consumed in large quantities.

It’s important to note that the berries should only be consumed if positively identified as non-toxic and safe for consumption.

2. Honey Locust

The tree known as honey locust is native to North America and produces long, flat, twisted pods that can grow up to 18 inches in length. Inside the pod, there are several dark brown seeds surrounded by a sweet, sticky pulp.

In the past, honey locust fruit was used as a food source by Native American tribes, who would eat the sweet pulp raw or dry and grind it into flour for baking.

The pulp is high in sugar and can be eaten fresh or used to sweeten other foods. However, their edible fruit is not as commonly consumed today.

3. Hyuganatsu

This Japanese citrus fruit is a hybrid of pomelo and Tachibana orange, known for its thick, pale yellow rind and sweet-tart flavor.

The fruit is typically round and yellow, with a bumpy outer skin. The flesh of the hyuganatsu is juicy and has a mild citrus flavor with hints of sweetness and tartness.

This rare fruit is commonly used in Japanese cuisine, particularly in the making of jams, jellies, and marmalades. It can also be used to flavor dishes and beverages and is often used as a garnish for savory dishes.

To Sum Up

From the humble hala fruit crunch to the sun-kissed sweetness of the Hawaiian Mountain Apple, our journey through H-fruits has been a vibrant exploration of culinary delights.

We’ve marveled at the Hass avocado’s rise to global fame, savored the hidden depths of the Hawthorn, and delved into the fascinating tale of the heirloom tomato.

Through each experience, one thing shines clear: the world of H-fruits is a testament to the boundless diversity and deliciousness nature has to offer!