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Fruits That Start With A

Norah Clark
Fruits That Start With A - Fruit Letter Guide - Picture of an Avacado

Norah Clark

Norah Clark, Editor of Boyd Hampers! Norah is a food writer with over a decade of experience in hospitality as a pastry chef, sous chef, and barista; former chef at the Savoy Hotel, Ritz Carlton, Four Seasons and Plaza Hotel.

There aren't that many fruits starting with the letters A, but the most recognized and well-known fruits beginning with A include avocado, apples, and apricots , and a lot more.

If you're looking to explore the fruit world with your children, practising for a game of trivia or scrabble, or want to expand your understanding of various fruits, this list of 15 fruits which start with the letter A will help!

You will see quite a few of these fruits included in our fruit basket hampers!

Your location in the world can make it difficult to access the exotic fruits on our list. 

1. Akebi Fruit

Akebi fruit, when it is mature, is a beautiful purple fruit with an oval shape similar to the shape of an eggplant. Its tough outer skin, also called rind, breaks when they are mature and exposes its flesh and seeds.

The tiny, black and brown seeds are covered with an almost jelly-like sweet flesh. It is possible to eat the flesh with a spoon or directly from the rind. It's not unusual to toss the seeds as you make with watermelon.

The akebia fruit grows naturally in Japan.

2. Amanatsu

The Amanatsu is a tangy orange fruit cultivated in Japan. They are similar to citrus fruits with vibrant orange skin and a rough texture but are larger than grapefruits. They're deliciously aromatic pomelo hybrids with a tart flavor.

Amanatsu is simple to peel and is usually consumed fresh. The seeds are not edible. Amanatsu citrus is great for making jams and jellies. They are often used in alcohol-based juices and drinks.

They will not last long after harvesting, but can be stored in the refrigerator for a couple of days.

3. Amaou Strawberry

Originating in Japan, the Amaou strawberries are red, sweeter, and juicier than American greenhouse varieties. Because they're a distinctive variety, they are difficult to locate and may cost a lot if you're lucky enough to find these varieties.

Amaou strawberries must be eaten fresh, starting at the bottom and then moving toward the sweeter section on the upper part. The large berries work well for salads and also dessert garnishes.

4. Ambarella

These small, green fruits are native to Malaysia and are extremely fibrous and acidic. When they're fully mature they turn yellow. The texture and taste of ambarella are distinct and attractive to many.

Green ambarellas are slightly tasteless, yet sweet and have a slightly crunchy flesh. They make a good perfect base for seasonings and condiments after being pitted and peeled. Chilli powder, sugar powder as well as certain fish sauces can be sprinkled or spread over the ambarella.

5. Ambrosia Melon

Ambrosia melons are like cantaloupes, but they are smaller, sweeter and juicier.

They have a sweet melon scent reminiscent of summer flowers. The outer rind feels net-like feeling when it's mature. The pale orange flesh tastes great when thinly sliced. They can be a breakfast alternative, used in smoothies, juices, for desserts, or even in jams.

6. Amla

Amla fruit are otherwise known as Indian gooseberries. These bright, green fruits are transparent, showing exactly where to cut them to get rid of seeds. Although they're commonly called berries, they're the size of golfballs.

Amla fruit is extremely bitter as well as tart and astringent. It is usually cooked with salt to reduce the bitterness. They're usually used in juices and sauces that enhance the bitter taste.

Amla is very nutritious and is usually found in supplements in the form of a paste or extract.

7. Annatto

Annatto seeds are vibrant, red-orange seeds that are found in hairy, brown pods which plague the achiote tree species found in humid Central and South America.

Annatto seeds are known for their distinctive taste, described as a blend of citrus, pepper, smoke and floral notes. They can be transformed into a powder, paste or oil.

The most popular use for these seeds is in natural colourants, for makeup, art, and food preparation. Annatto is a striking shade ranging from deep yellow to deep red. It is used to impart flavour and hue to cheeses of all kinds as well as to enhance the flavour varieties of the Caribbean and Latin food items.

8. Annona

Annona apples, also referred to by the name sugar apples, look like tiny purple or pink pine cones. They're not pine cones. They are, however, delicious. But beware, they can be poisonous and are commonly used as an insecticide or for pest control.

Annona flesh is soft, white colour and has a smooth texture.

It is possible to chill them and serve them as smoothies, in sherbet, in ice cream and many other sweet treats.

9. Apples

Apples come in a variety of types in colours, shades and flavors. From the appropriately named Red Delicious apples that are sweet or the fresh, green Granny Smith apples, the variety will ensure that everyone can find their favorite.

Apples are delicious in their fresh state and when they are ripe from the tree. They can be used in salads for that fresh, juicy crunch, or cooked in a variety of ways. Cooked apples add sweetness and flavour to meat roasts. Naturally, they will make a splash in a desserts, from apple pie to apple sauce. There is nothing more refreshing than a chilled apple juice.

10. Apricots

Apricots appear like peach-like at first glance. Their skin is covered with a soft, silky fuzz. Some prefer peeling them due to their appearance and texture.

Apricots are sweet and have a light, soft orange flesh that becomes sweeter and softer as they age. Based on the different conditions of their growth, they may have a mild tart flavour.

Apricots are delicious when eaten fresh or off the trees and are also great for making delicious jams, marmalades and other spreads. Apricots can be preserved through drying, canning, or making a puree which can be blended into smoothies.

11. Arava Melon

Arava melons appear to be tiny honeydew-like hybrids and the cantaloupe.

The arava melons are not big in size but definitely on flavor, which is a little sweet and flowery. This melon is soft and silky smooth. When mature, the melon is gold on the outside, while its flesh is translucent green as it moves towards the center.

Arava Melons can be eaten in balls or slices, which can be enjoyed alongside spicy or salty dishes or snack foods.

12. Asam Kumbang

At first glance, the asam kumbang appears like odd rocks. As the fruit matures, its outer skin turns dark purple and black.

Asam Kumbang is a variety of small mango and is generally eaten the same way. The fibrous, fleshy part is yellow-orange and lies inside an unpleasant pit. This fruit tastes refreshing thanks to its sweet and tart juice.

To eat it, peel off the skin and remove the seeds. Salt could help with reducing bitterness. Asam Kumbang is often pickled.

13. Asam Payak

Asam payak fruits will cause your eyes to be irritated and your lips to pucker. These are a strange cluster of fruits that can be found in swamps and covered in skin that looks like dragon's scales, but are easy to peel off.

The edible, fleshy part from the payak asam split into soft and juicy lobes that are pale yellow or creamy-colored.

Asam Payak is typically used to impart a distinct bitter taste to hot and sweet soups, as well as fish dishes. If you opt to eat one of the fruits that are not cooked, you might want to spice it by adding salt or chilli powder.

14. Asian Pears

Asian Pears are a yellow, round and resemble apples.

Asian pears are slightly sweet, as crisp as apples, but somewhat grainy like the classic pear.

Also known as apple pears, they're delicious in fresh and uncooked form. However, they're also great as salads or cut up and paired with a cheese appetizer and wine. A lot of hot dishes contain Asian pear varieties, like stir-fry or sweets stuffed with pear.

15. Avocado

Avocados are often misinterpreted as vegetables due to their lack of sweetness or sweet. They're have an ethereal, lightly sweet, nutty or even buttery flavour and a soft texture when ripe.

Avocados are sometimes called alligator pears because of the deep, green hue of their soft skin and pear-like shape.

Avocados are typically consumed raw. Avocado is the primary ingredient in the popular condiment known as Guacamole. The avocado can served in or out of it's waxy skin. 

Used in a myriad of recipes, for the treatment of skin and hair, the avocado can be extracted into a healthy oil that is 100% organic with a very high smoke point.

The fruit ripens very quickly, so stay on top of it.

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