Add Fruits That Start With “C” to your list because they provide great taste and many health benefits. Here are the top picks!
If you’re looking to add variety to your diet, consider checking out this list of fruits that start with “C.” They are not only nutritious but have a rich flavor profile.
Fruits That Start With C
1. Cactus Fruit
Botanical Name: Opuntia
USDA Zones: 4-9
The edible fruits of opuntia are oval-shaped and 1-3 inches in size. They smell similar to that of watermelon and are rich in various nutrients.
2. Calamondins Fruit
Botanical Name: Citrofortunella microcarpa
USDA Zones: 9-11
Native to the Philippines, Calamondins are small tangy fruits commonly used to make beverages such as cocktails, juices, and more. They also have a high vitamin C content and antioxidant properties.
3. Caimito
Botanical Name: Chrysophyllum cainito
USDA Zones: 10-11
Also known as star apple, Caimito is a tropical fruit with jelly-like flesh and a sweet taste. It’s a perfect addition to jams, desserts, and juices.
4. Camu Camu Berry
Botanical Name: Myrciaria dubia
USDA Zones: 9-11
Camu-camu berry is a small, sour berry from the Amazon rainforest in South America. Its tart flavor makes it ideal for juices and supplements.
5. Canary Melon
Botanical Name: Cucumis melo L. (Inodorus Group) ‘Canary’
USDA Zones: 10-11
Canary melons, or Spanish melons, are round to slightly oval with smooth yellow skin and juicy white flesh. This fruit is 8 inches long with no netting or ribs.
6. Candlenut
Botanical Name: Aleurites moluccanus
USDA Zones: 10-12
The candlenut has a hard shell and is not usually eaten raw due to its bitter taste. However, the kernels inside are used to add a nutty flavor and texture to various dishes.
7. Canistel
Botanical Name: Pouteria campechiana
USDA Zones: 10-11
Native to Central America and the Caribbean, Canistel or eggfruit is a good source of vitamins A and C. You can enjoy it raw or combined with smoothies and desserts.
8. Cantaloupe
Botanical Name: Cucumis melo var. cantalupensis
USDA Zones: 4-10
Cantaloupes are a beloved large summer fruit known for their sweet, juicy orange flesh. They have a musky scent and an average weight of 3 pounds. You can easily grow them vertically in containers.
9. Caper
Botanical Name: Capparis spinosa
USDA Zones: 8-11
The caper bush produces oblong, multi-seeded, edible fruits known as caperberries. These are popular among culinary enthusiasts as the best pickling ingredient.
10. Cape Gooseberry
Botanical Name: Physalis peruviana
USDA Zones: 8-11
Cape gooseberry, also called ground cherry, has a sweet-tart flavor with a blend of pineapple and mango notes. It can be eaten raw as a snack or used in both sweet and savory dishes.
11. Capulin Cherry
Botanical Name: Prunus salicifolia
USDA Zones: 3-10
Capulin cherry, also known as wild black cherry, is a fruit tree from Mexico and Central America. Its edible fruit has a sweet, slightly tart flavor profile.
12. Carambola
Botanical Name: Averrhoa carambola
USDA Zones: 9-11
Carambola is a tropical fruit that looks like a star when sliced. It’s slightly sweet and tart in taste with a subtle hint of gooseberry, pear, and melon.
13. Carob
Botanical Name: Ceratonia siliqua
USDA Zones: 9-11
Carob is an edible fruit with a chocolatey flavor. This 10-30 cm long and 1.5-3.5 cm wide pod-like fruit ripes in fall.
14. Cattley Guava
Botanical Name: Psidium cattleyanum
USDA Zones: 9-11
Cattley guava is frequently found in South American regions. It produces tiny, sweet fruits with a flavor similar to that of a strawberry.
15. Cedar Bay Cherry
Botanical Name: Eugenia reinwardtiana
USDA Zones: 10-11
Cedar bay cherry is a red-colored globular fruit of 2-5 m tall shrub or small-sized tree. This fruit is a common sight in monsoon, rain, and beach forests.
16. Cempedak Fruit
Botanical Name: Artocarpus integer
USDA Zones: 10-11
With golden-yellow pulp and sweet flavor, Cempedak is a tropical fruit of Southeast Asia. Its unripe version is used as a vegetable, while the ripe one is consumed raw or as pudding.
17. Ceylon Gooseberry
Botanical Name: Dovyalis hebecarpa
USDA Zones: 9-11
Ceylon gooseberry is a dark purple, juicy globose berry with an acidic flavor. It’s often used to make jams and jellies.
18. Chaya
Botanical Name: Cnidoscolus chayamansa
USDA Zones: 9-11
Chaya is a small tree or shrub that produces bristly, ovoid-spherical seed pod-like fruits with a sweet, nutty flavor.
19. Charichuela
Botanical Name: Rheedia madruno
USDA Zones: 10-12
Charichuela is a resident of the Central and South American rainforests. This tree offers small yellow rind fruits with soft white pulp and slightly citrusy flesh.
20. Chayote
Botanical Name: Sechium edule
USDA Zones: 8-11
Chayote is a type of squash that is commonly consumed in Latin American cuisine. It requires warm temperatures and ample sunlight to thrive.
21. Cherimoya
Botanical Name: Annona cherimola
USDA Zones: 10-11
Cherimoya is a tropical fruit with a creamy texture and a flavor often described as a mix of pineapple, banana, and strawberry.
22. Custard Apple
Botanical Name: Annona reticulata
USDA Zones: 7-12
Custard apples are reddish-yellow to brown fruits with a creamy, custard-like white flesh, hence the name. They come in various sizes and taste quality.
23. Chilacayote
Botanical Name: Cucurbita ficifolia
USDA Zones: 9-11
Chilacayote is a vining squash that produces edible mottled white and green fruits with white flesh. It requires a warm climate and well-draining soil for best growth.
24. Chinese Bayberry
Botanical Name: Myrica rubra
USDA Zones: 9-11
Chinese bayberry, also known as Yangmei or Chinese mulberry, is a small red or pink fruit with a slightly rough skin. It gives a sweet and juicy taste after ripening.
25. Chinese Quince
Botanical Name: Pseudocydonia sinensis
USDA Zones: 6-9
The next fruit on this list is Chinese quince. It’s a yellow and fragrant fruit that can become 4-6 inches long in ideal growing conditions.
26. Cupuacu
Botanical Name: Theobroma grandiflorum
USDA Zones: 10-11
This tropical fruit has a brown shell and white pulp with an acidic flavor. Its flesh smells like a mix of chocolate and pineapple.
27. Citron
Botanical Name: Citrus medica
USDA Zones: 9-11
This large citrus fruit has a thick, bumpy rind and relatively dry, acidic flesh. While not commonly eaten raw due to its tartness, it’s often used to make candied peel or as a flavoring agent in cooking and baking.
28. Clementines
Botanical Name: Citrus × Clementina
USDA Zones: 8-11
Clementines are small, seedless citrus fruits with a bright orange exterior and sweet, juicy flesh. They’re low in calories but high in vitamin C.
29. Cloudberry
Botanical Name: Rubus chamaemorus
USDA Zones: 2-4
Cloudberry is a small amber-colored fruit that grows in cold, northern regions. It has a unique sweet-tart taste, thus a great option for jams, preserves, sauces, and desserts.
30. Cluster Fig
Botanical Name: Ficus racemosa
USDA Zones: 10-11
Cluster fig, also known as red river fig or gular, is a fruit of the Moraceae family. It’s a popular ingredient in stir-fries and curries.
31. Coconut Palm
Botanical Name: Cocos nucifera
USDA Zones: 10-12
The fruits of coconut palms are oval to round, up to 6-12 inches long, with a thick outer shell. These fruits are used in various culinary applications, from desserts and savory dishes to beverages.
32. Cocoa
Botanical Name: Theobroma cacao
USDA Zones: 11-12
Another addition to this list of fruits is Cocoa. Native to South America, this antioxidant and mineral-rich fruit is processed into chocolate and other cocoa-based products.
33. Cocoplum
Botanical Name: Chrysobalanus icaco
USDA Zones: 9-11
Cocoplum offers purple or red-skinned fruits with white flesh from late spring through summer. Their ovoid-shaped fruits are 2-5 cm long.
34. Cornelian Cherry
Botanical Name: Cornus mas
USDA Zones: 4-8
Native to Europe and parts of Asia, Cornelian cherries are small, bright cherry red olive-shaped fruits that mature in mid-summer. These fruits are a vital food source for birds and squirrels.
35. Crabapple
Botanical Name: Malus spp.
USDA Zones: 4-8
Crabapples are .5 to 1-inches wide apples with a bitter taste. These fruits are used to make preserves and cider.
36. Cranberries
Botanical Name: Vaccinium Oxycoccus
USDA Zones: 4-7
Cranberries are closely associated with the holiday season, but you can actually find them available all year round. If you want to grow these berries, the best time is during the spring or fall.
37. Currants
Botanical Name: Ribes
USDA Zones: 3-8
Eaten fresh or used in jams and jellies, Currants are small berries that taste quite tart or sour. These berries are packed with vitamin C and antioxidants.
