what fruit is green and prickly

Explore my extensive green fruits list! Learn all about their origins & flavors as well as how to use them in recipes.

After doing a deep dive into black, yellow & pink fruits Ive now researched the best green fruits.

Dark on the outside and green on the inside, avocados are trendy, healthy & oh so popular! Theres hardly a cafe here in the UK that doesnt serve the beloved smashed avocado on toast.

Their recent popularity is hardly a surprise. Theyre highly versatile and packed with nutritional benefits, most notably their excellent content of good fats.

Uses – The options are truly endless. Add them to salads or pasta sauces, sprinkle them on roasted veggies or add a few slices to burgers, wraps & sandwiches.

This citrus fruit resembles an orange but instead has a vibrant green color, similar to that of lime.

Native to Italy, its perhaps most famous for being a crucial ingredient in Earl Grey tea.

Uses – Similarly to other citrus fruits, its often used in perfumes, skincare, oils, and tea. It can also be used to make marmalade, syrups & jams or added to soups, cakes & other bakes.

Not surprisingly given its name, its flavor is often compared to that of bread. With a super soft & sticky texture, breadfruit also has a pleasant aroma.

Uses – Can be baked, boiled, fried, fried, roasted & more. A great way to use it is to add it to pies!

Green on the outside, but bright pink on the inside, guava is native to subtropical regions.

Uses – Simply eat it as is. You could also incorporate it in salads, bakes, and bread or make it into juice.

Also known as Mexican sour cucumber, they grow in forests in Colombia, El Salvador, Mexico, Honduras, Venezuela & elsewhere (Source).

Flavor – Resembles cucumber. Sweeter, more acidic, and a little bit like lime. Can taste bitter if overripe.

Uses – Try pickling them, you wont regret it! Alternatively, you can add them to salsas, and salads.

While cucumber is usually considered a vegetable based on its uses in the culinary world, its technically a fruit!

Did you know that 95% of a cucumber is just water? This green fruit is super low in calories, but rich in important vitamins, folic acid, iron, magnesium & more (Source).

With its light green, bumpy skin, custard apple stands out from other varieties but has SO much to offer.

Uses – Makes a great addition to sweet dishes & bakes. Can also be added to shakes, smoothies & other drinks.

Uses – Make them into salsas, jellies & stews or add them to mocktails, juices & cocktails.

Their origins date back centuries – their first recorded cultivation in England was in the 13th Century.

Flavor – Greatly depends on their ripeness. They start off very sour but become sweeter as they ripen. Similar to grapes. Sharp, subtle, sour.

One of the most iconic & widely enjoyed fruits, green apples are also known as The Granny Smith.

Native to Australia, they contain pectin – an enzyme related to improvements in blood sugar, digestion & other health benefits (source).

Flavor – Very acidic! A little bit sour & sweet. The flesh is crispy & juicy.

Uses – Their acidity makes them great for balancing out the sweetness in desserts. Think pies, cakes, bread rolls, etc.

Their origins date back thousands of years and they offer heaps of health benefits. They contain no fat and are also low in calories as well as high in vitamins C and K (source).

Flavor – Relatively mild, a little bit sweet & very juicy. Less sweet than red grapes & a little bit sour.

Uses – Wine, juice, sorbet & fruit salads. Also great when eaten by itself, especially when freshly picked from the vine.

Found primarily in The Philippines, Thailand, and Puerto Rico, this green fruit has a distinct mango shape. Its bright green on the outside but has yellow or pale yellow flesh.

Flavor – Depending on the variety, ranging from sour to sweet. Not juicy. Slightly nutty, spicy & floral. Highly aromatic.

Uses – Mostly used in salads. Can be used in chutneys, salsas & curry. Also used as a natural remedy.

Originating in Iran (Persia), greengage plums are a natural hybrid species. Theyre usually smaller in size than European plums.

Unlike other varieties, greengage plum trees can thrive in windy & cold environments. Combined with the fact that it grows fruit rapidly, this green plum is a true unsung hero!

Uses – Endless options! Add them to desserts, toss them in salads, or serve with sashimi. Perfect for jams, sauces & chutneys.

Named Honeydew by USDA to appeal to the American public (Source), these melons are a fab source of vitamin C.

While high in sugar, they are also packed full of potassium, vitamin K & magnesium (Source).

Flavor – Rather mild & slightly sweet. Can be described as musky & earthy. Slightly tart flavor.

Uses – Use them to make a gorgeous DIY bubble tea! Alternatively, add them to summer salads, sorbets, juices, ice cream, mousse, or even soups!

When I first discovered jackfruit I was quite hesitant to try it. However, its now become one of my favorite meat substitutes!

The key lies in adding plenty of spices, tossing it around in some oil & letting it marinate for as long as possible.

Uses – Canned jackfruit is often marinated & used as a vegan meat substitute. Can be added to stews, curries, soups & sandwiches too.

Jocote belongs to the cashew family. Most common in central America, jocote trees grow in tropical climates. Their color ranges from green & yellow to red & orange.

Uses – Desserts & chutneys. Used in traditional medicine to help improve digestion & strengthen the immune system.

Ever had a key lime pie? Then youll know this type of green fruit is the star of every dish!

Flavor – Slightly sweeter & stronger than Persian lime. Very acidic & aromatic. A little bit tart.

Uses – Add them to all types of bakes – think cakes, cheesecakes, cookies, cupcakes, muffins, trifle, fondue & more. Freshly squeezed lime juice is a great addition to soups & curries.

With its juicy flesh & unique appearance, kiwi is not only versatile but also packed with health benefits.

Known as one of the most nutrient-dense fruits (source), it originated in New Zealand.

Did you know? Kiwi is named after New Zealands national bird thanks to its resemblance to this fuzzy animal.

Flavor – Tart, sweet & sour. Some say it resembles pineapple, banana, or strawberries. Different varieties have distinctly different flavors.

Uses – Impossible to list them all! Great in refreshing summer desserts like sorbets, popsicles, juice & tarts. Or you could slice them & add them to a bowl of your favorite granola.

Flavor – Earthy, slightly sour & citrussy. Much like pineapple, it can leave a tingling aftertaste.

Uses – Most famously, it can be made into fresh noni juice. Its sometimes used in dyes and traditional medicine (source).

Despite being edible, theyre not often consumed. This has much to do with their bitter (some say unpleasant) flavor & dented skin that some find off-putting.

Originating in Persia (now Iran), these bright green fruits are a hybrid between key lime & lemon.

A little bit bigger than key lime, theyre characterized by their smooth skin & seedless inside.

Uses – Cakes & all sorts of bakes, cocktails, soups, candy & more. Often used as a fragrance too.

With its vibrant green skin & white flesh, its been traditionally used to treat high blood pressure (source).

This tropical fruit has been grown for centuries and gets its name from its unique star shape.

Also included in my list of yellow fruits, it ranges in color from green to yellow. Green star fruit is unripe, although a few patches of green here and there are okay.

Flavor – A mix of sweet, sour & citrussy. Can be compared to grapes & oranges. A little bit tart & acidic.

Uses – Add it to salads to impress your guests or use it in refreshing drinks to help you cool down.

Durian is a unique and highly distinctive fruit that has a large, oblong shape, with a thick, spiky rind that is typically green or brown in color. The spiky exterior gives it a somewhat formidable appearance. Inside is several creamy, custard-like segments or pods inside.

Next up: The breadfruit. A breadfruit, or breadnut, is from Southeast Asia and grows on huge trees in tropical climates. Although breadfruits and breadnuts are seen as the same fruit, they differ quite a bit. A breadnut contains many seeds which makes it harder to eat. The breadfruit is regularly used in different recipes across Southeast Asia and resembles the taste of a sweeter type of potato.

So, have we forgotten any green fruit tropical that you have eaten before? Let us know in the comments! Also, if you want to know more about any of the fruits above or any other fruits, feel free to contact us anytime via [email protected] or have a look at our page about rare fruit seeds to find even more unique green fruit.

This unique looking fruit is called the Cherimoya. Cherimoyas, also called custard apples, are green, small heart-shaped fruits that’s from the Andes Mountains in South America. Cherimoya is often described as ‘deliciousness itself.’ Have you ever eaten this fruit? Cherimoya is rich in vitamins and minerals and is used in salads, sorbets and countless different recipes. A cherimoya is very sweet and tastes like candy. Have you ever eaten this fruit?

Tropical fruit comes in many colours. We often view a fruit as ‘tropical’ when it has bright exotic colours like pink, orange, yellow or red. But did you know that there are also many green tropical fruit sorts? If you think about green exotic fruits right now, which ones can you name? Did you know that green fruits might help in maintaining strong bone health and eyesight? Green fruits are full of important minerals and vitamins! In this blog we list the most unique green tropical fruits for you. Let’s go!

The King of Fruits, the Durian, is a spiky green tropical fruit from Southeast Asia. The yellow green tropical fruit has numerous health benefits. The tropical fruit is known for its sweet taste and unique smell that most people can’t handle. The tropical fruit has a remarkable nutritional profile and contains a great amount of essential minerals and vitamins.

Also known as Mexican sour cucumber, they grow in forests in Colombia, El Salvador, Mexico, Honduras, Venezuela & elsewhere (Source).

Not surprisingly given its name, its flavor is often compared to that of bread. With a super soft & sticky texture, breadfruit also has a pleasant aroma.

Uses – Simply eat it as is. You could also incorporate it in salads, bakes, and bread or make it into juice.

Dark on the outside and green on the inside, avocados are trendy, healthy & oh so popular! Theres hardly a cafe here in the UK that doesnt serve the beloved smashed avocado on toast.

Uses – Cakes & all sorts of bakes, cocktails, soups, candy & more. Often used as a fragrance too.

Prickly Pear: Benefits & Uses (Cactus Fruit)

FAQ

What is a green fruit with prickly skin?

What is a spiky green fruit called?

What is the fruit with spikes?

What is a big green fruit with thorns?

What fruits are green?

There are also green tropical fruits such as breadfruit and jackfruit, which have a delicious flavor. Although avocados and cucumbers are often considered vegetables, they are also green fruits. Green fruits are not only delicious, but they are also nutritious.

What are the best fruits for Parkinson disease?

Fruits in general are good for Parkinson’s disease because they have different bioactive compounds that are related both to protecting the development of the disease and improving symptoms and evolution. But if there’s a group that can bring more benefits, it’s the red and purple fruits.

Are green fruits sweet?

Although many green fruits are sweet, a few types of green fruits are famous for their sweet, juicy flesh. The honeydew melon is a large round, green fruit with a pale yellowish-green skin and light green sweet flesh. Green honeydew melons are round to oval-shaped and usually measure 6” to 9” (15 – 22 cm) across.

What does a green prickly pear taste like?

Green prickly pear, also called cactus fruit, has a spiky green skin. Inside, it contains a soft, juicy flesh with a subtly sweet and refreshing taste. Green sour cherries have a greenish-yellow skin and a tart, acidic taste. They are commonly used for cooking, baking, or making preserves.