55 FRUITS THAT START WITH THE LETTER H (WITH IMAGES)

FRUITS THAT START WITH THE LETTER H

Fruits that start with the letter “H” are a delightful mix of sweet, tangy, and refreshing flavors. From tropical treats like the honeydew melon to more exotic finds like the hardy kiwi, these fruits are known for their diverse textures and health benefits. Whether you’re looking for something to snack on or a unique ingredient to add to your recipes, the variety of “H” fruits offers something for everyone.

A quick reminder before trying a new fruit: Some fruits may not be safe to eat raw, and others could be mistaken for inedible or harmful varieties. Do proper research before consuming unfamiliar fruits to ensure safety.”

List of Fruits that Begin with H

1. Hachiya Persimmon

Hachiya Persimmons originate from East Asia, particularly Japan and China. They have a sweet, custard-like texture when fully ripe, but are extremely astringent if eaten too early. Harvested in fall, these persimmons are rich in dietary fiber, vitamins A and C, and antioxidants. They are often used in baking, jams, or eaten fresh when very soft. The scientific name is Diospyros kaki.

Hachiya Persimmon

2. Hackberry

Hackberries are native to North America and parts of Asia. The small, sweet-tart berries have a crunchy seed and are often foraged in late summer or early fall. While not widely cultivated, they are packed with antioxidants, fiber, and vitamins A and C. Hackberries can be eaten fresh or used in jams and pies. The scientific name is Celtis occidentalis.

Hackberry

3. Hackworth Apple

The Hackworth Apple is believed to have originated in the southeastern United States. This variety is sweet with a mild tartness, and it is typically harvested in early fall. It provides dietary fiber, vitamin C, and antioxidants that promote heart health and digestion. Hackworth apples are excellent for snacking, baking, or making applesauce. The scientific name is Malus domestica.

Hackworth Apple

4. Hairless Gooseberry

Hairless Gooseberries are native to Europe and parts of Asia. They are sweet and tangy with a smooth, non-hairy skin, making them a favorite for fresh eating. They are harvested in mid-summer and are packed with vitamin C, fiber, and antioxidants. Hairless gooseberries are often used in pies, jams, or chutneys. The scientific name is Ribes uva-crispa.

Hairless Gooseberry

5. Hairless Rambutan

Hairless Rambutans are a variant of the tropical rambutan, native to Southeast Asia. This fruit has a sweet, mildly acidic flavor similar to lychee, with soft, translucent flesh. Rambutans are harvested in summer and provide vitamin C, iron, and antioxidants. They are eaten fresh, in fruit salads, or used in desserts. The scientific name is Nephelium lappaceum.

Hairless Rambutan

6. Hala Fruit

Hala Fruit, native to the Pacific Islands, is known for its fibrous, sweet, and mildly tangy segments. It’s typically in season during late summer and early fall. Hala Fruit is rich in fiber and antioxidants and can help with digestion. The fruit is often chewed raw or used to make juices and sauces. The scientific name is Pandanus tectorius.

7. Harar Fruit

Harar Fruit, native to Africa and India, has a bitter, medicinal flavor often used in traditional remedies rather than for eating fresh. It is in season during late summer and is valued for its high vitamin C content and antibacterial properties. It is commonly dried and used in herbal teas or tonics. The scientific name is Terminalia chebula.

8. Harbinger Melon

The Harbinger Melon is a type of cantaloupe from Europe. This melon has a sweet, juicy flavor and is typically harvested in late summer. It’s rich in vitamin C, beta-carotene, and hydration-promoting water content. Harbinger melons are excellent in fruit salads, smoothies, or eaten fresh. The scientific name is Cucumis melo.

Harbinger Melon

9. Hardy Kiwi

Hardy Kiwis, native to Northeast Asia, are small, smooth-skinned kiwifruits that are sweeter and less tart than traditional kiwis. They are in season in late summer and provide vitamin C, potassium, and fiber. Hardy kiwis are often eaten fresh or used in fruit salads and desserts. The scientific name is Actinidia arguta.

Hardy Kiwi

10. Harlequin Melon

The Harlequin Melon, from Africa, is a colorful, sweet melon similar to honeydew, with a distinctive striped rind. It’s typically harvested in late summer and is rich in vitamin C and hydration. This melon is ideal for fruit salads, smoothies, and as a refreshing snack. The scientific name is Cucumis melo.

Harlequin Melon

11. Harriet’s Apple

Harriet’s Apple is believed to be an heirloom variety from the UK. It has a crisp, sweet flavor with a hint of tartness, making it ideal for fresh eating. Typically harvested in autumn, this apple is packed with fiber and vitamin C. It’s great for snacking, pies, or cider. The scientific name is Malus domestica.

Harriet’s Apple

12. Harrison Apple

The Harrison Apple, native to the United States, is an old cider apple variety known for its rich, sweet, and slightly tannic flavor. It is harvested in late fall and is a good source of antioxidants and dietary fiber. This apple is primarily used for making hard cider or apple butter. The scientific name is Malus domestica.

Harrison Apple

13. Hass Avocado

The Hass Avocado, originating from California, is creamy with a rich, nutty flavor. It is in season year-round and is packed with heart-healthy fats, fiber, and potassium. Hass avocados are commonly used in guacamole, salads, and spreads. The scientific name is Persea americana.

Hass Avocado

14. Hawaiian Guava

Hawaiian Guava, native to Hawaii, has a sweet, tropical flavor with a slight tartness. It is harvested in late summer and fall and is rich in vitamin C, fiber, and antioxidants. It’s often used in jams, juices, or eaten fresh. The scientific name is Psidium guajava.

Hawaiian Guava

15. Hawaiian Mountain Apple

Hawaiian Mountain Apples are native to the Pacific Islands and Southeast Asia. They have a crisp, slightly tart flavor and are harvested in late summer. High in fiber and vitamin C, they’re often eaten fresh or used in salads and desserts. The scientific name is Syzygium malaccense.

Hawaiian Mountain Apple

16. Hawaiian Papaya

Hawaiian Papayas are native to Central America and thrive in Hawaii’s tropical climate. They have a sweet, musky flavor and are in season year-round. Papayas are rich in vitamin C, fiber, and enzymes that aid digestion. They are commonly used in fruit salads, smoothies, or eaten fresh. The scientific name is Carica papaya.

Hawaiian Papaya

17. Hawberry

Hawberries, from Europe and Asia, have a sweet-tart flavor and are in season in late fall. They are used for their medicinal properties, including benefits for heart health, and are rich in antioxidants and fiber. Hawberries are commonly made into jellies, wines, or herbal teas. The scientific name is Crataegus monogyna.

Hawberry

18. Hawthorn Berry

Hawthorn Berries are native to temperate regions of the Northern Hemisphere. They have a tart flavor and are harvested in late fall. Rich in antioxidants and traditionally used to support heart health, they are often used in teas, tinctures, and jams. The scientific name is Crataegus spp.

Hawthorn Berry

19. Hazelnut Fruit

Hazelnuts, native to Europe and Asia, grow on shrubs and have a mildly sweet, nutty taste. They are harvested in late summer and are packed with healthy fats, fiber, and vitamin E. Hazelnuts are commonly used in baking, confectioneries, or eaten raw. The scientific name is Corylus avellana.

Hazelnut Fruit

20. Hedgerow Raspberry

Hedgerow Raspberries are a wild variety found in Europe and North America. These berries have a sweet-tart flavor and are typically harvested in late summer. They are rich in vitamins C and K and are often used in jams, desserts, or eaten fresh. The scientific name is Rubus idaeus.

Hedgerow Raspberry

21. Heirloom Fig

Heirloom Figs, native to the Mediterranean and Western Asia, have a sweet, honey-like flavor with a soft texture. They are harvested in late summer and are rich in fiber, vitamins, and minerals. Figs are often used in salads, desserts, or eaten fresh. The scientific name is Ficus carica.

Heirloom Fig

22. Heirloom Orange

Heirloom Oranges are varieties native to Mediterranean climates. They have a sweet, juicy flavor and are harvested in winter. Oranges are rich in vitamin C, fiber, and antioxidants, and they are commonly used in juices, salads, or eaten fresh. The scientific name is Citrus sinensis.

Heirloom Orange

23. Heirloom Peach

Heirloom Peaches are traditional varieties grown in North America and Europe. They have a sweet, juicy flavor with soft flesh and are harvested in late summer. Peaches are high in vitamins A and C and are used in pies, jams, or eaten fresh. The scientific name is Prunus persica.

Heirloom Peach

24. Heirloom Pear

Heirloom Pears are traditional pear varieties from Europe and the USA. They are sweet and juicy, typically harvested in late summer and early fall. Pears are a good source of fiber and vitamin C, often used in desserts, salads, or eaten fresh. The scientific name is Pyrus communis.

Heirloom Pear

25. Hickory Fruit

Hickory Nuts, native to North America, have a rich, buttery flavor. They are harvested in fall and are a good source of healthy fats, protein, and vitamins. Hickory nuts are commonly used in baking, snacks, or eaten raw. The scientific name is Carya spp.

26. Hickory Nut Fruit

Hickory Nut Fruits, native to North America, are similar to the common hickory nut with a sweet, rich taste. Harvested in autumn, they are high in fat, protein, and vitamins. They are used in confections, baked goods, or eaten raw. The scientific name is Carya ovata.

Hickory Nut Fruit

27. Highbush Blueberry

Highbush Blueberries are native to North America and have a sweet-tart flavor. They are in season from mid-summer to early fall. Blueberries are packed with antioxidants, vitamins C and K, and are often used in desserts, smoothies, or eaten fresh. The scientific name is Vaccinium corymbosum.

Highbush Blueberry

28. Highland Banana

Highland Bananas, from tropical regions of Africa and Asia, have a sweet, starchy flavor. They are typically harvested year-round and are rich in potassium, vitamin B6, and fiber. They are often used in cooking, baking, or eaten fresh. The scientific name is Musa spp.

Highland Banana

29. Hill Apple

Hill Apples are grown in higher altitudes, especially in India and Southeast Asia. These apples have a crisp, sweet-tart flavor and are harvested in fall. They are high in fiber and vitamin C, often used in pies, jams, or eaten fresh. The scientific name is Malus pumila.

Hill Apple

30. Hill Avocado

Hill Avocados are a variety of avocados grown in tropical highlands, particularly in Central and South America. They have a creamy, rich flavor and are harvested year-round. Rich in healthy fats and potassium, they are used in guacamole, salads, or spreads. The scientific name is Persea americana.

Hill Avocado

31. Hill Gooseberry

Hill Gooseberries are native to high-altitude regions of India and Southeast Asia. They have a tart flavor and are harvested in late summer. Rich in vitamin C and antioxidants, they are often used in jams, pies, and desserts. The scientific name is Ribes uva-crispa.

Hill Gooseberry

32. Hill Lemon

Hill Lemons, found in the mountainous regions of Asia, have a sour, tangy flavor. They are harvested in summer and are rich in vitamin C and antioxidants. They are commonly used in beverages, marinades, or cooking. The scientific name is Citrus limon.

Hill Lemon

33. Hill Mango

Hill Mangoes are grown in high-altitude regions, particularly in the tropics. They have a sweet, tangy flavor and are in season during summer. Rich in vitamin A and C, they are commonly used in smoothies, desserts, and salsas. The scientific name is Mangifera indica.

Hill Mango

34. Himalayan Mulberry

Himalayan Mulberries are native to the mountainous regions of South Asia. They have a sweet-tart flavor and are harvested in mid-summer. Rich in vitamins C and K, they are used in jams, desserts, or eaten fresh. The scientific name is Morus serrata.

Himalayan Mulberry

35. Himalayan Raspberry

Himalayan Raspberries are native to the Himalayas and have a tart, sweet flavor. They are typically harvested in late summer. High in antioxidants and vitamin C, they are used in jams, desserts, or eaten fresh. The scientific name is Rubus ellipticus.

Himalayan Raspberry

36. Hirado Buntan

Hirado Buntan is a type of pomelo native to Japan. It has a mildly sweet, tangy flavor and is typically harvested in winter. It’s rich in vitamin C, fiber, and antioxidants and is commonly eaten fresh or used in fruit salads. The scientific name is Citrus maxima.

37. Hog Plum

Hog Plum, native to tropical America, has a tangy, slightly astringent flavor. It’s harvested in summer and is high in vitamin C and antioxidants. Hog Plums are commonly used in chutneys, pickles, or eaten fresh. The scientific name is Spondias mombin.

Hog Plum

38. Honey Apricot

Honey Apricots, believed to have originated in China, are small, golden fruits with a sweet, honey-like flavor. They are in season during late spring and summer. Rich in vitamin A and C, they are often used in desserts, jams, or eaten fresh. The scientific name is Prunus armeniaca.

Honey Apricot

39. Honey Mango

Honey Mangoes, originally from Mexico, are smaller than other varieties and have a sweet, juicy flavor. They are harvested in spring and early summer. Rich in vitamins A and C, honey mangoes are perfect for smoothies, salsas, and desserts. The scientific name is Mangifera indica.

Honey Mango

40. Honey Murcott Orange

Honey Murcott Oranges, originating in Australia, are sweet and juicy with a thin peel. They are harvested in late winter to early spring and are packed with vitamin C and fiber. These oranges are commonly used in juices, fruit salads, or eaten fresh. The scientific name is Citrus reticulata.

Honey Murcott Orange

41. Honeyberry

Honeyberries, native to northern Asia and Europe, have a tart-sweet flavor reminiscent of blueberries. They are in season during early summer and are rich in antioxidants, vitamin C, and fiber. Honeyberries are often used in jams, desserts, or eaten fresh. The scientific name is Lonicera caerulea.

Honeyberry

42. Honeycrisp Apple

The Honeycrisp Apple was developed in the United States and is known for its sweet-tart flavor and crisp texture. Harvested in early fall, it is rich in fiber and vitamin C. Honeycrisp apples are great for snacking, baking, or making apple cider. The scientific name is Malus domestica.

Honeycrisp Apple

43. Honeydew Melon

Honeydew Melons, originating from the Middle East, have a sweet, juicy flesh and are typically harvested in summer. They are rich in vitamin C, potassium, and water content, making them hydrating and refreshing. Honeydew melons are ideal for fruit salads, smoothies, or eaten fresh. The scientific name is Cucumis melo.

Honeydew Melon

44. Honeymoon Melon

The Honeymoon Melon is a sweet, juicy variety of melon, typically harvested in late summer. It is rich in vitamin C and provides a refreshing, hydrating treat. Honeymoon melons are often enjoyed fresh, in fruit salads, or smoothies. The scientific name is Cucumis melo.

Honeymoon Melon

45. Honeysweet Pear

Honeysweet Pears are a variety of pears known for their delicate, honey-like sweetness. They are in season in late summer and provide fiber and vitamin C. These pears are ideal for baking, poaching, or enjoying fresh. The scientific name is Pyrus communis.

Honeysweet Pear

46. Hood Pear

Hood Pears, native to the southeastern United States, have a mild, sweet flavor and are harvested in late summer. They are high in fiber and vitamin C and are often used in jams, salads, or eaten fresh. The scientific name is Pyrus communis.

Hood Pear

47. Horned Cucumber

The Horned Cucumber, also known as kiwano, is native to Africa and has a jelly-like texture with a mildly sweet and tart flavor. It is in season in late summer and is high in vitamin C and antioxidants. The fruit is commonly used in salads, smoothies, or eaten fresh. The scientific name is Cucumis metuliferus.

Horned Cucumber

48. Horned Melon (Kiwano)

Horned Melons, also called Kiwano, are native to Africa and have a jelly-like green flesh with a tangy, slightly sweet flavor. They are in season in late summer and are rich in vitamin C and fiber. Kiwano is often used in fruit salads, smoothies, or eaten fresh. The scientific name is Cucumis metuliferus.

Horned Melon (Kiwano)

49. Hothouse Grape

Hothouse Grapes are a variety of table grapes grown in controlled environments, such as greenhouses. They have a sweet flavor and are available year-round. These grapes are rich in vitamins C and K and are often eaten fresh or used in salads and desserts. The scientific name is Vitis vinifera.

Hothouse Grape

50. Hubbard Squash

Hubbard Squash, native to North America, has a sweet, nutty flavor and is typically harvested in the fall. It is rich in vitamins A and C, fiber, and antioxidants. Hubbard squash is often roasted, pureed for soups, or used in pies. The scientific name is Cucurbita maxima.

Hubbard Squash

51. Huckleberry

Huckleberries are native to North America and have a tart-sweet flavor similar to blueberries. They are typically harvested in late summer and are high in antioxidants and vitamin C. Huckleberries are often used in jams, pies, or eaten fresh. The scientific name is Vaccinium spp.

Huckleberry

52. Huckleberry Grape

Huckleberry Grapes, native to the United States, have a sweet, slightly tart flavor and are typically harvested in late summer. Rich in vitamins C and K, they are often used in making wine, jams, or eaten fresh. The scientific name is Vitis vinifera.

Huckleberry Grape

53. Huito

Huito, also known as Genipap, is native to Central and South America. It has a bitter flavor and is mainly used for medicinal and dyeing purposes. Harvested in late summer, it’s rich in antioxidants and vitamin C. Huito is traditionally used in beverages and jams. The scientific name is Genipa americana.

Huito

54. Hungarian Blueberry

Hungarian Blueberries, native to Central and Eastern Europe, have a tart-sweet flavor and are harvested in mid-summer. They are high in antioxidants, vitamins C and K, and are commonly used in desserts, jams, or eaten fresh. The scientific name is Vaccinium myrtillus.

Hungarian Blueberry

55. Hybrid Banana

Hybrid Bananas are a cross between different varieties of bananas, bred for better yield and flavor. They have a sweet, creamy taste and are available year-round. Rich in potassium and vitamin B6, hybrid bananas are commonly used in smoothies, desserts, or eaten fresh. The scientific name is Musa spp.

Hybrid Banana