Are you looking for some scrumptious fruits that start with S?
Look no further! From sweet and juicy to tart and tangy, there are plenty of fruits that start with S to tantalize your taste buds.
Whether you’re a fruit lover or just looking to expand your culinary horizons, this list has something for everyone.
In this blog post, we’ll explore some of the most delicious and exotic fruits that start with S, from the familiar strawberry to the lesser-known salak fruit.
So, let’s dive in and discover some of the most sensational fruits that start with S!
1. Strawberry
The strawberry is a popular, sweet, and juicy berry eaten during the spring and summer seasons. This delightful fruit has a heart shape with a vibrant red color on the outside and pale red on the inside. It is covered with small, yellow seeds and has a green leafy top.
The entire fruit is typically eaten, with the seeds and skin being completely edible, although one can remove the green leafy portion.
Strawberries are versatile and can be enjoyed in various ways, such as eating them whole, sliced, cooked, or juiced.
Strawberries are commonly used in fruit salads, desserts, smoothies, and even as a refreshing topping for breakfast dishes like pancakes, waffles, or yogurt.
Some iconic dishes featuring strawberries are strawberry shortcake, strawberry jam, and chocolate-covered strawberries.
Related: 30 American Fruits List
2. Star Fruit
Star fruit or carambola is a unique tropical fruit with sweet and slightly tart flavors, enjoyed predominantly during summer and fall seasons. The fruit is known for its distinctive ridges running down its sides, usually 5-6, which create a star shape when cut into cross-sections. The flesh is crisp, juicy, and refreshingly tangy, while the skin of the fruit is waxy and edible but has only a mild taste.
It can be eaten raw, cooked, or made into relishes, preserves, or garnishes, adding a burst of flavor and color to dishes. In the culinary world, star fruit is often used in fruit salads, smoothies, cocktails, or creatively added to main courses and desserts.
The star fruit traces its origins back to tropical Southeast Asia, where it has been cultivated and enjoyed for centuries.
Related: Blue Fruits and Vegetables: 21 Naturally Blue Foods
3. Salak
Salak, also known as snake fruit, is a tropical fruit with sweet and slightly tangy taste, typically enjoyed during the summer months. The outer skin is reddish-brown and scaly, resembling snake scales, while the inside consists of creamy, white pulp, which is the edible part of the fruit. It is advised to avoid eating the tough outer skin and the seeds inside the pulp.
The snake fruit is usually consumed fresh by peeling off the skin to reveal the juicy pulp inside. When it comes to culinary uses, salak can be incorporated into fruit salads, desserts, or used to make refreshing beverages like smoothies and juices. In some regions, salak is also used to make traditional dishes, such as sambals or pickles, adding a unique flavor and texture to various meals.
Salak is native to Java and Sumatra in Indonesia, and it is cultivated in Southeast Asia, notably in Bali, Lombok, Timor, Maluku, and Sulawesi.
4. Soursop
The soursop fruit is known for its slightly acidic taste when ripe, which is the reason for its name. It is native to the warm and tropical regions of the Americas and is also called guanabana, paw-paw, or sirsak in different parts of the world.
The fruit’s soft, white, and juicy pulp makes it a delicious choice for smoothies and desserts. It is also a nutrient-dense option, providing a considerable amount of dietary fiber and vitamin C for very few calories. One cup (about 225 grams) of raw soursop contains 148 calories and 2.25 grams of protein, according to Cleveland Clinic.
5. Spanish Lime
The Spanish Lime, also known as Mamoncillo, is a tropical fruit that is native to the regions of Mexico, Central and South America, and the Caribbean. This small, round fruit has a green, leathery skin, resembling a small lime in appearance. However, they are not related to limes and are actually more closely associated with rambutans and lychees, as they all belong to the soapberry family.
When ripe, the Spanish Lime’s skin is easy to peel, revealing a succulent, translucent fruit with a sweet and tangy taste. The texture is somewhat similar to that of a lychee. Inside the fruit, there is a large, inedible seed. To enjoy the fruit, one can simply bite into the flesh or squeeze the juice out, keeping in mind to avoid the seed.
6. Sugar Apple
Sugar apple is a tropical fruit with a sweet and custard-like texture. The fruit is typically enjoyed in the summer. Star apple has an attractive green exterior with a creamy, white pulp inside.
Both the pulp and seeds of the sugar apple are edible, but caution should be exercised when consuming the seeds due to their slightly toxic nature.
The sugar apple can be eaten whole, sliced, or even pureed to incorporate into smoothies or dessert recipes. This versatile fruit is commonly used in tropical fruit salads, ice creams, or as a topping for pastries.
The sugar apple, native to the Americas and West Indies, is often considered a superfruit due to its high nutritional value, including a wealth of vitamins and minerals like vitamin C, manganese, iron, and potassium.
7. Sharon Fruit
The Sharon fruit is a type of persimmon that has a sweet taste and is typically in season during the fall months. Its appearance consists of a rounded, slightly flattened shape with a bright orange skin and a soft, translucent, jelly-like pulp on the inside when ripe.
The skin, pulp, and seeds of the Sharon fruit are all edible, but the seeds are usually discarded due to their hard texture.
Enjoyed either whole or cut into pieces, the Sharon fruit can be consumed fresh, cooked, or dried, similar to other fruits such as dates, figs, and tangelos.
This versatile fruit is often used in salads, desserts, and even savory dishes, pairing well with ingredients like raspberries and grapefruit for a refreshing, zesty touch. It can also be stewed with meats or incorporated into sauces and chutneys.
Native to East Asia, the Sharon fruit was named after the Sharon plain in Israel, where it was first cultivated for commercial production.
8. Saba Banana
Saba bananas originate from the Philippines. Unlike the common bananas you find in grocery stores, Saba bananas are mainly used for cooking, although they can be eaten raw as well.
These bananas grow in large bunches at the top of tall central stems on banana palms, and a single bunch can weigh an impressive 80 pounds. They are distinct in appearance, with each ‘hand’ containing up to 20 fruits that are shorter, thicker, and more angular than common bananas.
They can be used in a wide range of dishes, like the dessert soup Kolak Pisang, which combines bananas and coconut milk for a tasty, vegan treat.
9. Sultana
Sultanas are a type of dried grape from Turkey. They are made from seedless white grapes that are dried for a few weeks to produce a golden, plump, and juicy fruit.
Sultanas are sweeter than other types of raisins and have a slightly tart flavor. They are commonly used in baking, especially in cakes, biscuits, and bread. Sultanas can also be added to salads or used as a topping for yogurt.
They are a good source of fiber, potassium, and iron. Sultanas are also known for their ability to absorb other flavors and can be soaked in alcohol or used in savory dishes to add a sweet touch.
10. Saguaro
The Saguaro fruit is a unique and intriguing edible fruit that comes from the Saguaro cactus, primarily found in the Sonoran Desert.
The fruit itself is bright red in color, with a sweet and slightly tangy taste. It can be consumed raw, made into jellies, or even fermented into a traditional wine called “Navai’t.”
The fruit of the Saguaro cactus has been a staple part of the diet for the Tohono O’odham Indians for generations. They have been harvesting the fruit for centuries, long before the arrival of European explorers in the region. The Saguaro fruit has also played a role in their ceremonies, symbolizing hope for abundant rain and fertile lands.
11. Surinam Cherry
The Surinam cherry, also known as pitanga or Brazilian cherry, is a small fruit native to tropical South America’s east coast, ranging from Suriname, French Guiana to southern Brazil, as well as Uruguay and parts of Paraguay and Argentina.
Surinam Cherries resemble glossy, bite-sized pumpkins. Surinam cherries offer a sweet and tangy flavor and can be eaten fresh or used in various culinary applications. They pair well with vanilla, caramel, chocolate, other fruits like strawberries, blueberries, cherries, or raspberries, as well as honey and maple syrup.
12. Strawberry Guava
Strawberry guava is a delicious tropical fruit with a sweet and tangy taste, often enjoyed during the summer months. Its appearance boasts a small, round shape that ranges in color from bright red to purple and yellow hues. Unlike common guavas, strawberry guavas have a unique taste that can be described as a blend of strawberries and regular guavas, with a slight hint of apple.
The skin, seeds, and pulp of the strawberry guava fruit are all edible, although some may prefer to strain out the seeds before consumption. As for parts to avoid, there aren’t any, making this fruit incredibly versatile. Typically, strawberry guavas are consumed whole, but they can also be sliced, juiced, or cooked in various dishes.
Culinary uses for this delightful fruit range from jams and jellies to juices, syrups, desserts like smoothies or sorbets, and even cocktail mixers.
Strawberry guava is native to coastal regions of Brazil and South America, and has been naturalized in other tropical areas worldwide.
13. Santol
Santol (Sandoricum koetjape), is a tropical fruit native to maritime Southeast Asia. This fruit offers a unique taste that balances sweet and tart flavors and can be found during the summer season.
The exterior of the santol fruit showcases a round shape with a yellow or red skin, while the interior features a juicy and slightly fibrous pulp, encapsulating a few inedible seeds.
In its raw form, the fruit is typically consumed by cutting it open and scooping out the edible pulp.
Culinary enthusiasts love to incorporate santol fruit in a variety of recipes, such as sweet preserves, traditional Filipino salads, and spicy dishes. In the Philippines, they have a popular dish called “Ginataang Santol,” where the fruit is cooked with coconut milk and chili peppers.
Native to the Malesian floristic region, it has spread to other parts of the world, including Indochina, Sri Lanka, India, northern Australia, Mauritius, and Seychelles, enriching the culinary landscape with its exotic allure.
One thing to keep in mind is that the rind and seeds of the santol are not edible, and consuming them can potentially lead to health issues.
14. Sapodilla
Sapodilla, also known as chikoo, sapodilla fruit, or Manilkara zapota, is a sweet, tropical fruit primarily native to southern Mexico, Central America, and the Caribbean. The fruit has a distinct, pleasant taste that combines sweetness with a hint of tartness, and is typically in season during the winter months.
The exterior of the sapodilla is rough, brown, and reminiscent of a large kiwi, while the interior is a juicy, orangish-brown color with a soft, grainy texture.
People typically consume the pulp of a sapodilla fruit, being cautious to remove its smooth, black seeds as they are inedible.
The outer skin is usually not eaten, but the pulp can be enjoyed in various ways, such as scooped directly from the fruit, added as a topping to desserts, or blended to make refreshing drinks like smoothies and juices.
Sapodillas are often used to add a unique, natural sweetness to dishes and desserts, such as salads, pastries, and ice creams.
Sapodillas are also for their sap, which is the primary ingredient for chewing gum, or “chicle”.
15. Star Apple
Star apple is a tropical fruit with is a blend of sweet and milky flavors. This fruit is typically available during the winter and early spring. Resembling a star when sliced, the star apple has a beautiful purplish, green exterior, a creamy white pulp, and an arrangement of seeds in the middle.
Usually, the soft and smooth pulp is eaten, while the skin and seeds are discarded.
To enjoy a star apple, the fruit can be eaten by cutting it open and scooping out the tender flesh, or by sucking the juicy pulp straight from a ripe fruit.
Culinary enthusiasts often use star apples in fruit salads, smoothies, and various desserts.
This delightful fruit is native to the West Indies and Central America.
16. Strawberry Guava
Strawberry Guava is a small, flavorful fruit with a sweet and slightly tart taste. It is commonly found during the summer season and has a round shape, with a reddish-purple color on the outside and a pinkish-red pulp inside.
The skin of this fruit is edible, along with the seeds and pulpy flesh, making it a versatile choice for consumption. Strawberry Guava is often enjoyed fresh as a whole fruit, or it can be sliced, juiced, or incorporated into jams, preserves, and desserts.
Strawberry Guava is native to Brazil.
17. Satsuma
Satsuma is a type of mandarin orange that originated in Japan. It is a seedless citrus fruit that is easy to peel and has a sweet and tangy flavor. Satsumas are typically in season from November to January in the United States.
Satsumas are a great source of vitamin C, which helps boost the immune system and prevent colds and flu. They are also low in calories.
Satsumas can be eaten fresh or used in a variety of recipes. They make a great addition to salads, smoothies, and cocktails. Satsuma juice can also be used in marinades and dressings for meat and seafood dishes.
When purchasing Satsumas, look for fruit that is firm, heavy for its size, and has a bright, glossy skin. Avoid any fruit that is soft, wrinkled, or has a dull appearance. Satsumas can be stored at room temperature for a few days or in the refrigerator for up to two weeks.
18. Saigon Mango
Saigon Mango, also known as Cambodian Mango, is a unique fruit that is native to Southeast Asia. Saigon Mango is small in size, about the size of a large egg, and has a yellow-green skin with a reddish-orange blush. The flesh is a deep yellow color and is juicy and sweet with a slightly tart taste.
Saigon Mango is a seasonal fruit, with the peak season being from May to July. It is important to choose ripe fruit when purchasing Saigon Mango.
Look for fruit that is slightly soft to the touch and has a sweet aroma. If the fruit is too firm, it will need a few days to ripen at room temperature.
19. Sour Plum
Sour Plum, also known as Ume, is a small fruit that is native to Japan and China. It is a member of the Prunus family, which includes other stone fruits like cherries, peaches, and apricots. The fruit is usually round or oval-shaped, and its skin ranges from green to yellow, depending on its level of ripeness.
The flesh of the Sour Plum is yellow or white, and it has a tangy, sour taste due to its high acidity. The fruit is commonly used in Japanese cuisine, where it is pickled and used as a condiment for rice dishes. It is also used to make umeboshi, a popular Japanese snack that is made by pickling the fruit in salt and drying it in the sun.
20. Shonan Gold
Shonan Gold is a type of citrus fruit that is grown in Japan. It is a hybrid of a mandarin orange and a kiyomi, resulting in a fruit with a bright orange color and a sweet and tangy flavor. The fruit has a characteristic “golden” bright yellow color, and although it is not completely seedless, the seeds are few in number.
In Japan, Shonan Gold is typically harvested between December and February, and it is often used in a variety of dishes, including salads, desserts, and drinks. It is also exported to other countries, where it is becoming increasingly popular due to its unique flavor and nutritional benefits.
Shonan Gold is a relatively new fruit, having been developed in the 1980s by researchers at the National Institute of Fruit Tree Science in Japan. It was named after the Shonan region of Japan, where it was first cultivated.
One of the unique features of Shonan Gold is its high sugar content. The fruit is much sweeter than other citrus fruits, and it has a lower acidity level, which gives it a milder flavor. This makes it a popular choice for desserts and sweet dishes.
21. Seville Orange
Seville Orange, also known as bitter orange, is a citrus fruit that is widely used in cooking and for making marmalade. It is a small, round fruit with a thick, bumpy skin that is bright orange in color. The flesh of the Seville Orange is sour and bitter, which makes it unsuitable for eating raw.
Seville Orange is a versatile fruit that can be used in various dishes. It is commonly used to make marmalade, a type of jelly that is made by boiling the fruit with sugar and water. The bitter flavor of the fruit gives the marmalade a unique taste that is both sweet and tangy.
22. Splendor Apple
The Splendor apple, also known as Starksplendor, is a popular dessert apple that was developed in New Zealand. It is a modern cultivar of domesticated apple that is loved for its crisp texture and sweet flavor.
The Splendor apple has a bright red skin with yellow-green patches and is medium to large in size. It is a juicy apple with a firm texture that makes it perfect for eating fresh or using in salads.
It is also a good apple for baking and cooking as it holds its shape well and does not turn to mush when cooked.
23. Sugar Palm Fruit
The Sugar Palm fruit has a sweet and juicy flesh that is rich in vitamins and minerals.
The Sugar Palm tree is native to Southeast Asia. It is a large, round fruit that can weigh up to 1 kilogram (2.2 pounds) and is an essential ingredient in many Southeast Asian dishes.
The Sugar Palm fruit is also used to make a type of sugar called “palm sugar.” Palm sugar is a popular sweetener in Southeast Asian cuisine and is used in many dishes, including curries, stir-fries, and desserts.
24. Sand Cherry
The Sand Cherry is native to North America, and commonly referred to as the American cherry. The fruit is dark purple to black in color and can be found growing wild on trees that thrive in sandy soils.
The Sand Cherry is smaller in size compared to traditional cherries, and packs a sweet and slightly tart flavor.
While not as readily available in supermarkets, Sand Cherries can be found at some specialty stores or local farmer’s markets that carry a more diverse selection of produce.
25. Safou Fruit
Safo fruit goes by several names including African pear, bush pear, bush butter tree, or butterfruit.
The Safou fruit has an oval shape, with a tough outer shell enclosing the edible pulp and seed inside.
When ripe, the fruit’s skin turns either purple or black, signaling its readiness for consumption. Safou has a rich, buttery texture, making it an excellent addition to a variety of dishes.
In African cooking, Safou is often either boiled or grilled before being eaten. The heat transforms the fruit’s consistency, creating a creamier and softer texture that pairs well with other ingredients.
Safou can also be eaten raw, though its taste and texture are considered less appealing in its uncooked state.
26. Spondias Mombin Fruit
Spondias mombin, also known as the yellow mombin or hog plum, originates from the tropical Americas.
The fruits of the Spondias mombin are often used as a traditional remedy for several ailments, including colds and flu.
27. Soncoya Fruit
The tropical Soncoya fruit has both sweet and tart notes, making it a popular choice during the summer season. Its appearance is distinctive, with an oval shape and a prickly rind that ranges from green to yellow to pink, and tender orange flesh reminiscent of mangoes.
Typically, the skin and seeds of the Soncoya are not consumed, while the juicy pulp is the primary edible part of the fruit.
Soncoya fruit is native to southern Mexico and Central America.
28. Saramuyo
Saramuyo, also known as sugar apple or sweetsop, is native to Central America, the West Indies, and southern Mexico. It has a sweet and creamy taste with a hint of tartness and is in season during the summer months. The fruit has green and scaly skin and a soft, white pulp that is eaten raw or used in desserts and drinks.
To eat saramuyo, the fruit is cut in half vertically and the soft fleshy bulbs of pulp are removed from both sides. The skin and seeds are not edible and should be discarded.
Fun fact: Saramuyo is also known as custard apple, soursop, guanabana, cherimoya, and sugar apple in different parts of the world.
29. Sauco
Sauco, also known as elderberry, is a small, dark purple fruit that grows in clusters on the elder tree. It has a sweet and tart taste, and is in season during the late summer and early fall.
The fruit is small and round, about the size of a pea, and has a dark purple skin with a soft, juicy, and slightly translucent flesh. The skin and seeds of the fruit are not edible and should be avoided.
Sauco can be eaten raw or cooked, and is often used to make jams, jellies, and syrups. It is also used in pies, tarts, and other baked goods. In addition, it is commonly used to make elderberry wine, which has a deep, rich flavor.
Sauco is native to Europe and North America, and has been used for centuries for its medicinal properties. It is high in antioxidants and is believed to boost the immune system and help fight off colds and flu.
30. Seriguela
Seriguela is a small, red fruit that is native to Brazil. It has a sweet, sour taste and a crunchy texture. The fruit is often used in desserts, jams, and jellies.
The skin of the Seriguela fruit is thin and smooth, and the flesh is white and juicy. The seeds are large and inedible, so they should be removed before eating.
The fruit is typically eaten fresh, but it can also be used in cooking. In Brazil, Seriguela is often used to make juice, sorbet, and ice cream.
31. Siete Cueros
Siete Cueros is a tropical fruit that is native to Central and South America. The fruit is named after its tough, leathery skin, which is brown and covered in small bumps.
The flesh of the fruit is white and has a sweet, slightly sour taste. The fruit is typically eaten fresh, and the skin is not edible.
To eat Siete Cueros, one should cut the fruit in half and scoop out the flesh with a spoon. The fruit can also be used in desserts and smoothies. Siete Cueros is high in vitamin C, fiber, and antioxidants.
Fun fact: Siete Cueros is also known as “Seven Skins” because of the seven layers of skin that must be peeled away to reveal the fruit’s flesh.
32. Sincuya
Sincuya is a small to medium-sized tree native to Mexico, Central America, and parts of South America. Sincuya fruit is oval-shaped and has a green, scaly skin with a creamy-white, sweet and tangy pulp inside. The fruit is typically eaten fresh, and its seeds are not edible.
Sincuya fruit can be sliced in half and eaten with a spoon, or the pulp can be scooped out and used in smoothies, ice cream, or other desserts. In some parts of Mexico, the fruit is used to make a refreshing drink.
Fun fact: Sincuya is also known by its common names “soncoya” and “cabeza de negro.”
33. Soy Beans
Botanically soy beans are fruits, more specifically, legumes are are fruit seeds.
Soybeans are native to East Asia. The beans are usually light yellow or green, and they have a sweet and nutty flavor.
Soy beans are available year-round and is commonly used in Asian cuisine. The beans can be eaten whole or processed into various products such as tofu, soy milk, and tempeh.
The skin of the bean is not edible, but the inside is rich in protein and nutrients.
34. Sombra de Toro
Sombra de Toro (Acanthosyris falcata) is native to South America. It is a small fruit that is about the size of a grape, and it has a sweet and slightly tart taste. The fruit is typically in season during the fall and winter months.
The skin of Sombra de Toro is edible, but the seeds and pulp should be avoided. The fruit can be eaten whole or cut into pieces. It is commonly used in jams and jellies, and it can also be juiced.
In South America, Sombra de Toro is used in traditional medicine to treat various ailments. Sombra de Toro is a relatively unknown fruit outside of South America.
Fun fact: The name Sombra de Toro translates to “shadow of the bull” in Spanish, and it is named after the tree that the fruit grows on, which is known as the bull’s shadow tree.
35. Sintoca
Sintoca is a small, round fruit that is native to South America. It has a sweet and tangy taste, similar to a combination of pineapple and mango.
The fruit is in season during the summer months and has a bright yellow skin with a slightly rough texture. The flesh is also yellow and has a soft and juicy texture.
The fruit is typically eaten raw, and the skin and seeds are not edible. To eat Sintoca, simply slice it in half and scoop out the flesh with a spoon.
The fruit is commonly used in fruit salads, smoothies, and juices.
Fun fact: Sintoca is also known as the “golden fruit” and is highly prized in South America for its sweet flavor and nutritional benefits. It is rich in vitamin C, antioxidants, and fiber.
36. Squash
Squash is a fruit according to its botanical classification because it contains seeds and develops from the flower-producing part of a plant.
Squash has a fleshy interior and a thick skin. It comes in many varieties, including summer squash, winter squash, zucchini, butternut squash, and acorn squash, among others
Squash is often considered a vegetable in culinary terms because it is not as sweet as other fruits and is usually prepared and served like a vegetable.
37. Snap Peas
Ssnap peas are fruits according to their botanical classification. Snap peas, like all other peas, are pod fruits that grow on vines.
The pod of the snap pea is less fibrous than that of a garden or English pea and is edible when young.
The pods of snap peas do not have a membrane and do not open when ripe, and they contain three to eight peas.
Snap peas are often served in salads or eaten whole, and they are a good source of vitamins, minerals, and antioxidants.
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