22+ Fruits that Start with U that Are Delicious!

Hey there, fruit aficionados and taste adventurers! 

Are you ready to uncover the unique and underrated delights of fruits that start with the uncommon letter ‘U’? 

Get ready for an unforgettable journey through the orchard, where ‘U’ stands for unexpected, unusual, and utterly delicious! 

So, grab your fruit basket and let’s embark on this unparalleleUlad adventure together!

Tasty Fruits That Start With U

From the underrated charm of Ugni berries to the unique sweetness of Ujukitsu, these ‘U’ fruits are like the hidden treasures waiting to be discovered. 

Imagine indulging in the juicy burst of a Ulluco or savoring the tropical vibes of an Uvaria Grandiflora. 

It’s time to unleash your taste buds and embrace the unknown in this fruity escapade where every bite is a discovery. 

Ububese

Scientific Name:  Irwingia spp. (various species)

Classification:  Family: Irvingiaceae; Dicotyledonous

Ububese, a type of African wild mango, belongs to the Irvingiaceae family. The tree produces large, edible fruits with a fibrous pulp surrounding a seed.

The seeds are often used to extract oil, and the fruit is consumed both fresh and in traditional dishes. Ububese is culturally and economically significant in some African regions.

Origin:  Indigenous to various regions of Africa, including West and Central Africa.

Types: Different species within the Irwingia genus, each with variations in fruit characteristics.

Flavor:  Ububese fruits have a unique taste, combining sweetness with a nutty flavor.

Nutrition:  Rich in vitamins, minerals, and healthy fats, Ububese contributes to a nutritious diet.

Benefits:  Ububese is valued for its edible fruits, oil extraction, and cultural importance.

Top Producing Region:  Ububese is primarily cultivated and harvested in West and Central African countries.

Fun Fact:  The oil extracted from Ububese seeds is used in traditional medicine and cosmetics, highlighting its versatility.

Udara

Scientific Name:  Chrysophyllum albidum

Classification:  Family: Sapotaceae; Dicotyledonous

Udara, also known as African star apple or agbalumo, is a tropical fruit with a leathery skin and a sweet, tangy pulp.

The fruit is typically consumed fresh and is popular for its unique taste and nutritional benefits. Udara is culturally significant and often enjoyed during its seasonal availability.

Origin:  Indigenous to West Africa, including Nigeria and Ghana.

Types: Different varieties within the Chrysophyllum albidum species, each with variations in 

fruit size and taste.

Flavor:  Udara has a sweet and tangy flavor, with a juicy and aromatic pulp.

Nutrition:  Rich in vitamin C, fiber, and antioxidants, Udara contributes to a healthful diet.

Benefits:  Udara is valued for its refreshing taste, nutritional content, and potential health benefits.

Top Producing Country:  Primarily cultivated and consumed in West African countries.

Fun Fact:  The latex from Udara trees is traditionally used in local folk medicine for various purposes, including wound healing and as a chewing gum.

Ugli Fruit

Scientific Name:  Citrus reticulata × Citrus paradisi

Classification:  Family: Rutaceae; Dicotyledonous

Ugli Fruit is a hybrid citrus fruit resulting from the crossbreeding of a grapefruit, an orange, and a tangerine.

It has a rough, thick peel and a juicy, tangy-sweet flesh. Ugli Fruit is often consumed fresh or used in salads, desserts, and beverages.

Origin:  Developed in Jamaica, where it was discovered as a natural hybrid in the 20th century.

Types: Different citrus varieties within the Citrus genus, with Ugli Fruit being a distinct hybrid.

Flavor:  Ugli Fruit offers a unique combination of sweetness and tartness with citrus undertones.

Nutrition:  Ugli Fruit is a good source of vitamin C, fiber, and other citrus-related nutrients.

Benefits:  Ugli Fruit is valued for its distinctive taste, juiciness, and nutritional content.

Top Producing Country:  Cultivated in Jamaica and other tropical regions with suitable climates.

Fun Fact:  The name “ugli” refers to the fruit’s unconventional appearance, characterized by a wrinkled and irregular shape.

Ugni

Scientific Name:  Ugni molinae

Classification:  Family: Myrtaceae; Dicotyledonous

Ugni, also known as Chilean guava or murta, is a small evergreen shrub producing small, flavorful berries.

The berries are used in jams, desserts, and beverages due to their aromatic and sweet-tart taste. Ugni is cultivated for both culinary and ornamental purposes.

Origin:  Indigenous to South America, particularly in Chile and Argentina.

Types: Different varieties within the Ugni molinae species, each with variations in fruit size and taste.

Flavor:  Ugni berries have a sweet-tart flavor with floral and aromatic notes.

Nutrition:  Rich in vitamin C, antioxidants, and dietary fiber, Ugni berries contribute to a healthful diet.

Benefits:  Ugni is valued for its culinary versatility, ornamental appeal, and nutritional content.

Top Producing Country:  Cultivated in South American countries, with notable production in Chile.

Fun Fact:  Ugni berries are traditionally used in South American folk medicine for their potential health benefits, including digestive and anti-inflammatory properties.

Ugni Blanc Grape

Scientific Name:  Vitis vinifera ‘Ugni Blanc’

Classification:  Family: Vitaceae; Dicotyledonous

Ugni Blanc is a grape variety known for its use in winemaking, particularly in the production of Cognac and other brandies.

The grapes have a high acidity, contributing to the crispness and freshness of the wines produced. Ugni Blanc is widely cultivated in wine regions for its role in crafting high-quality spirits.

Origin:  Indigenous to France, where it is extensively cultivated in Cognac and Armagnac regions.

Types: Different grape varieties within the Vitis vinifera species, with Ugni Blanc being a distinct cultivar.

Flavor:  Ugni Blanc grapes are characterized by high acidity, contributing to the freshness of wines.

Nutrition:  Grapes, in general, contain antioxidants and may have health benefits in moderate consumption.

Benefits:  Ugni Blanc is prized for its contribution to the production of high-quality brandies and wines.

Top Producing Country:  France, particularly in regions known for brandy production like Cognac and Armagnac.

Fun Fact:  Ugni Blanc is one of the most widely planted grape varieties in the world and plays a crucial role in the production of Cognac, a renowned French brandy.

Ugni Molinae

Scientific Name:  Ugni molinae

Classification:  Family: Myrtaceae; Dicotyledonous

Ugni Molinae, commonly known as Chilean guava or murta, is a small evergreen shrub native to South America. It produces small, aromatic berries with a sweet-tart flavor.

The berries are used in jams, desserts, and beverages. Ugni Molinae is valued for its culinary applications and ornamental qualities in gardens.

Origin:  Indigenous to South America, particularly in Chile and Argentina.

Types: Different varieties within the Ugni molinae species, each with variations in fruit size and taste.

Flavor:  Ugni Molinae berries have a sweet-tart flavor with floral and aromatic notes.

Nutrition:  Rich in vitamin C, antioxidants, and dietary fiber, Ugni Molinae berries contribute to a healthful diet.

Benefits:  Ugni Molinae is valued for its culinary versatility, ornamental appeal, and potential health benefits.

Top Producing Country:  Cultivated in South American countries, with notable production in Chile.

Fun Fact:  Ugni Molinae is also known as “Myrtle” due to the resemblance of its leaves to those of the myrtle plant.

Ukrainian Heart Tomato

Scientific Name:  Solanum lycopersicum ‘Ukrainian Heart’

Classification:  Family: Solanaceae; Dicotyledonous

Ukrainian Heart Tomato is a distinctive heirloom tomato variety known for its large size, heart-shaped form, and rich, sweet flavor.

The tomatoes have a vibrant red color and are often used in salads, sandwiches, and canning. This variety is cherished for its unique appearance and delicious taste.

Origin:  Developed from traditional tomato varieties, with an emphasis on preservation of heirloom traits.

Types: Different tomato varieties within the Solanum lycopersicum species, with Ukrainian Heart being a distinct cultivar.

Flavor:  Ukrainian Heart Tomatoes offer a sweet and robust flavor, making them versatile for various culinary uses.

Nutrition:  Tomatoes are a good source of vitamins, antioxidants, and dietary fiber, contributing to a healthful diet.

Benefits:  Ukrainian Heart Tomatoes are valued for their unique appearance, delicious taste, and potential health benefits.

Top Producing Country:  Cultivated by enthusiasts and local farmers, with popularity in home gardens and farmers’ markets.

Fun Fact:  The heart-shaped form of Ukrainian Heart Tomatoes adds a romantic touch to dishes, making them a favorite among gardeners and chefs alike.

Umari

Scientific Name:  Pouteria caimito

Classification:  Family: Sapotaceae; Dicotyledonous

Umari, also known as caimito or star apple, is a tropical fruit with a smooth, purple or green skin and sweet, milky pulp.

The fruit is typically consumed fresh and is known for its unique star-shaped pattern revealed when sliced. Umari is popular in tropical regions for its refreshing taste.

Origin:  Indigenous to the Caribbean, Central America, and northern South America.

Types: Different varieties within the Pouteria caimito species, each with variations in fruit size and taste.

Flavor:  Umari has a sweet and mildly aromatic flavor, often likened to condensed milk.

Nutrition:  Umari is a good source of vitamins, minerals, and antioxidants, contributing to a healthful diet.

Benefits:  Umari is valued for its delicious taste, attractive appearance, and nutritional content.

Top Producing Country:  Cultivated in various tropical regions, with significant production in countries like the Philippines, Thailand, and Malaysia.

Fun Fact:  Umari is often enjoyed by scooping out the flesh with a spoon, and its sweet taste makes it a favorite in desserts and beverages.

Umbrafruit

Scientific Name:  Genus Umbrafruit (fictional)

Classification:  Family: Fictitiaceae; Dicotyledonous (fictional)

Umbrafruit is a fictional fruit with a mysterious and otherworldly appearance. Its name is inspired by the word “umbra,” representing the shadowy or dark nature of the fruit.

While the characteristics of Umbrafruit vary in fictional accounts, it is often depicted as a magical or rare fruit with unique properties in fantasy literature and storytelling.

Origin:  Originating in fictional worlds and narratives where creativity and imagination reign.

Types: Various fictional varieties within the imaginary Genus Umbrafruit, each with fantastical properties.

Flavor:  The flavor of Umbrafruit is open to interpretation, often aligning with the themes of the fictional setting.

Nutrition:  In fictional contexts, Umbrafruit may possess mythical or magical properties, offering unique benefits.

Benefits:  In storytelling, Umbrafruit may have special properties, such as healing, enhancing abilities, or serving as a plot device.

Top Producing Region: Found in fictional universes created by imaginative authors and storytellers.

Fun Fact:  The allure of Umbrafruit lies in its fictional and fantastical nature, sparking curiosity and imagination among readers and audiences.

Umbrella Squash

Scientific Name:  Cucurbita spp. (various species)

Classification:  Family: Cucurbitaceae; Dicotyledonous

Umbrella Squash is a collective term for various squash varieties with a distinctive umbrella-like shape. These squash varieties may include pattypan squash, sunburst squash, or other scallop-edged types.

They are known for their unique appearance and are used in culinary applications such as roasting, sautéing, and stuffing.

Origin:  Squash varieties within the Cucurbita genus have diverse origins, cultivated in different parts of the world.

Types: Different squash varieties with scallop or umbrella-like shapes, each with unique flavor profiles.

Flavor:  Umbrella Squash varieties offer a mild, slightly sweet flavor, suitable for various cooking methods.

Nutrition:  Squash is rich in vitamins, minerals, and dietary fiber, contributing to a healthful diet.

Benefits:  Umbrella Squash is valued for its unique appearance, versatility in cooking, and nutritional content.

Top Producing Regions: Cultivated in various regions where squash varieties are grown, including North and South America, Europe, and Asia.

Fun Fact:  The umbrella-like shape of these squash varieties adds an artistic touch to dishes, making them visually appealing in culinary presentations.

Umbu

Scientific Name:  Spondias tuberosa

Classification:  Family: Anacardiaceae; Dicotyledonous

Umbu is a tropical fruit native to Brazil, known for its small size and unique flavor. The fruit has a greenish-yellow skin and a juicy, tart flesh.

Umbu is commonly consumed fresh, used in beverages, or transformed into jams and desserts. It is prized for its refreshing taste and adaptability to arid climates.

Origin:  Indigenous to the semi-arid regions of Brazil.

Types: Different varieties within the Spondias tuberosa species, each adapted to specific environmental conditions.

Flavor:  Umbu has a refreshing, tangy taste, making it a popular choice for fresh consumption and culinary applications.

Nutrition:  Rich in vitamin C and antioxidants, Umbu contributes to a healthful diet.

Benefits:  Umbu is valued for its drought resistance, providing a sustainable food source in arid regions.

Top Producing Region:  Primarily cultivated in the semi-arid regions of Brazil.

Fun Fact:  Umbu is often considered a symbol of resilience, thriving in harsh climates and providing sustenance to local communities.

Ume

Scientific Name:  Prunus mume

Classification:  Family: Rosaceae; Dicotyledonous

Ume, also known as Japanese apricot or plum, is a fruit tree native to China and widely cultivated in Japan.

The small, round fruits are typically pickled to make umeboshi, a popular condiment in Japanese cuisine. Ume blossoms are also used to make plum wine and other traditional beverages.

Origin:  Indigenous to China, introduced and cultivated in Japan for centuries.

Types: Different cultivars within the Prunus mume species, each with variations in fruit size and taste.

Flavor:  Ume has a sour and salty taste when pickled, while the fresh fruits have a tangy flavor.

Nutrition:  Ume contains vitamins, minerals, and antioxidants, with potential health benefits.

Benefits:  Ume is valued for its culinary versatility, traditional use in Japanese cuisine, and potential health properties.

Top Producing Country:  Japan, where Ume has cultural and culinary significance.

Fun Fact:  Ume blossoms are celebrated in Japan during the annual Hanami festival, where people gather to appreciate the beauty of cherry blossoms and other spring flowers.

Ume Plums

Scientific Name:  Prunus mume

Classification:  Family: Rosaceae; Dicotyledonous

Ume plums, derived from the Japanese apricot tree, are small, round fruits with a distinctive sour taste.

These plums are commonly pickled to create umeboshi, a traditional condiment in Japanese cuisine. Ume plums are also used in making plum wine and other culinary applications.

Origin:  Indigenous to China, introduced and cultivated in Japan, where it is a staple in traditional cuisine.

Types: Different cultivars within the Prunus mume species, each contributing to variations in flavor and size.

Flavor:  Ume plums offer a sour and salty taste when pickled, adding a unique tanginess to dishes.

Nutrition:  Ume plums contain vitamins, minerals, and antioxidants, contributing to a healthful diet.

Benefits:  Ume plums are valued for their culinary use, particularly in pickling, and potential health properties.

Top Producing Country:  Japan, where Ume plums are a key ingredient in traditional cuisine.

Fun Fact:  Umeboshi, made from pickled Ume plums, is believed to have various health benefits in Japanese traditional medicine, including digestive and antibacterial properties.

Urava

Scientific Name:  Flacourtia indica

Classification:  Family: Salicaceae; Dicotyledonous

Urava, also known as Indian plum or governor’s plum, is a tropical fruit tree native to India. The small, round fruits are purple when ripe and have a sweet and tangy taste.

Urava is consumed fresh and is used in jams, jellies, and traditional medicine in some regions.

Origin:  Indigenous to India, cultivated in tropical and subtropical regions.

Types: Different varieties within the Flacourtia indica species, each with variations in fruit characteristics.

Flavor:  Urava has a sweet and tangy flavor, making it suitable for fresh consumption and culinary applications.

Nutrition:  Urava is a good source of vitamins, minerals, and antioxidants, contributing to a healthful diet.

Benefits:  Urava is valued for its sweet taste, versatility in culinary uses, and potential health benefits.

Top Producing Country:  Cultivated in various tropical regions, with significant production in India.

Fun Fact:  In traditional medicine, various parts of the Urava tree, including the fruits and leaves, are used for their potential medicinal properties.

Usakhelauri

Scientific Name:  Vitis vinifera ‘Usakhelauri’

Classification:  Family: Vitaceae; Dicotyledonous

Usakhelauri is a grape variety known for its use in winemaking, particularly in the production of high-quality red wines. The grapes are small, dark, and produce wines with intense color and complex flavor profiles.

Usakhelauri is cultivated in Georgia, where it is highly regarded for its contribution to the country’s winemaking tradition.

Origin:  Indigenous to the Kakheti region of Georgia, where it has been cultivated for centuries.

Types: Different grape varieties within the Vitis vinifera species, with Usakhelauri being a distinct cultivar.

Flavor:  Usakhelauri grapes contribute to wines with intense color, rich fruitiness, and complex flavors.

Nutrition:  Grapes, in general, contain antioxidants and may have health benefits in moderate consumption.

Benefits:  Usakhelauri is prized for its role in producing high-quality Georgian red wines.

Top Producing Region:  Cultivated predominantly in the Kakheti region of Georgia.

Fun Fact:  Usakhelauri wines, often characterized by their deep red color and velvety texture, have gained international recognition and are celebrated for their unique qualities in the world of wine connoisseurship.

Utu

Scientific Name:  Dacryodes edulis

Classification:  Family: Burseraceae; Dicotyledonous

Utu, also known as African pear or bush pear, is a fruit tree native to West and Central Africa. The fruit has a greenish-brown skin and creamy, oily flesh.

Utu is often consumed fresh, and its oil-rich seeds are used in traditional culinary and medicinal practices. The fruit is a significant part of the diet in some African communities.

Origin:  Indigenous to West and Central Africa, where it is a traditional and culturally important fruit.

Types: Different varieties within the Dacryodes edulis species, each adapted to specific environmental conditions.

Flavor:  Utu has a unique taste, combining creaminess with a hint of sweetness, making it a sought-after fruit in its native regions.

Nutrition:  Utu is a good source of healthy fats, vitamins, and minerals, contributing to a nutritious diet.

Benefits:  Utu is valued for its contribution to local diets, cultural significance, and traditional uses in cooking and medicine.

Top Producing Regions: Primarily cultivated and consumed in West and Central African countries.

Fun Fact:  Utu is often associated with cultural celebrations and is used in various traditional ceremonies, symbolizing abundance and prosperity.

Uva Rara Grape

Scientific Name:  Vitis vinifera ‘Uva Rara’

Classification:  Family: Vitaceae; Dicotyledonous

Uva Rara is a red grape variety cultivated for winemaking, particularly in the Lombardy region of Italy.

The grapes are known for their small size and thick skin, contributing to the wine’s color intensity and tannin structure. Uva Rara is often used in blends to enhance the complexity of red wines.

Origin:  Indigenous to Italy, with notable cultivation in the Lombardy region.

Types: Different grape varieties within the Vitis vinifera species, with Uva Rara being a distinct cultivar.

Flavor:  Uva Rara grapes contribute to wines with fruity and spicy notes, adding complexity to the final product.

Nutrition:  Grapes, in general, contain antioxidants and may have health benefits in moderate consumption.

Benefits:  Uva Rara is prized for its role in crafting high-quality Italian red wines, adding character and depth to blends.

Top Producing Region:  Lombardy, Italy, where Uva Rara is cultivated alongside other grape varieties.

Fun Fact:  Uva Rara is often part of traditional Italian wine blends, contributing to the unique character of wines from the Lombardy region.

Uva Tosca Grape

Scientific Name:  Vitis vinifera ‘Uva Tosca’

Classification:  Family: Vitaceae; Dicotyledonous

Uva Tosca is a red grape variety cultivated for winemaking, primarily in Spain. The grapes are characterized by their medium size and contribute to wines with a rich color and balanced flavor profile.

Uva Tosca is often used in the production of both red and rosé wines, showcasing its versatility in winemaking.

Origin:  Indigenous to Spain, where it is cultivated in various wine regions.

Types: Different grape varieties within the Vitis vinifera species, with Uva Tosca being a distinct cultivar.

Flavor:  Uva Tosca grapes impart wines with a well-balanced flavor profile, combining fruitiness with subtle tannins.

Nutrition:  Grapes, in general, contain antioxidants and may have health benefits in moderate consumption.

Benefits:  Uva Tosca is valued for its contribution to Spanish wines, providing a distinct character and versatility in winemaking.

Top Producing Region:  Spain, where Uva Tosca is cultivated in several wine regions.

Fun Fact:  Spanish winemakers often blend Uva Tosca with other grape varieties to create wines with unique and regional characteristics.

Uvalino Grape

Scientific Name:  Vitis vinifera ‘Uvalino’

Classification:  Family: Vitaceae; Dicotyledonous

Uvalino is a white grape variety cultivated for winemaking, particularly in the Veneto region of Italy. The grapes are known for their small size and contribute to the production of light and aromatic white wines.

Uvalino is appreciated for its ability to retain freshness and express the terroir of the vineyards where it is cultivated.

Origin:  Indigenous to Italy, with notable cultivation in the Veneto region.

Types: Different grape varieties within the Vitis vinifera species, with Uvalino being a distinct cultivar.

Flavor:  Uvalino grapes impart wines with a crisp and aromatic character, featuring floral and citrus notes.

Nutrition:  Grapes, in general, contain antioxidants and may have health benefits in moderate consumption.

Benefits:  Uvalino is prized for its role in crafting refreshing and aromatic Italian white wines.

Top Producing Region:  Veneto, Italy, where Uvalino is cultivated in vineyards dedicated to white wine production.

Fun Fact:  Uvalino is often used in the production of Soave wines, contributing to the elegance and floral qualities of this classic Italian white wine.

Uvaria

Scientific Name:  Uvaria spp. (various species)

Classification:  Family: Annonaceae; Dicotyledonous

Uvaria is a genus of flowering plants belonging to the custard apple family. The plants in this genus are known for their unique, often bell-shaped flowers and the production of small, fleshy fruits.

The fruits are typically consumed in tropical regions where Uvaria species are found, and some may have traditional medicinal uses.

Origin:  Indigenous to tropical regions of Africa, Asia, and the Americas.

Types: Various species within the Uvaria genus, each with its distinct characteristics and geographical distribution.

Flavor:  The flavour of Uvaria fruits can vary among species, ranging from sweet to mildly tangy.

Nutrition:  Uvaria fruits may contain vitamins, minerals, and antioxidants, contributing to local diets.

Benefits:  In some traditional medicine practices, parts of Uvaria plants are used for their potential medicinal properties.

Top Producing Regions: Found in tropical climates, including parts of Africa, Asia, and the Americas.

Fun Fact:  The Uvaria genus includes a diversity of species with different ecological roles, from providing food for wildlife to being utilized in local customs and traditions.

Uvilla

Scientific Name:  Pourouma cecropiifolia

Classification:  Family: Urticaceae; Dicotyledonous

Uvilla, also known as uvilla de monte, is a fruit-bearing tree native to South America. The small, round fruits are enclosed in a husk and have a sweet and tart flavour.

Uvilla is consumed fresh, and its popularity is growing due to its unique taste and potential health benefits. The tree is also valued for its timber and is found in tropical rainforests.

Origin:  Indigenous to the Amazon rainforest and other tropical regions of South America.

Types: Different varieties within the Pourouma cecropiifolia species, each with variations in fruit characteristics.

Flavor:  Uvilla fruits offer a delightful blend of sweetness and tartness, making them enjoyable for fresh consumption.

Nutrition:  Uvilla is rich in vitamins, antioxidants, and dietary fiber, contributing to a healthful diet.

Benefits:  Uvilla is valued for its delicious taste, nutritional content, and potential health-promoting properties.

Top Producing Region:  Found in the Amazon rainforest and other tropical areas of South America.

Fun Fact:  Uvilla trees play a role in the biodiversity of tropical ecosystems and are culturally significant in regions where they are native.

Conclusion

And there you have it, my fruity comrades – our unforgettable journey through the underrated universe of ‘U’ fruits! 

Wasn’t it a treat savoring the underrated charm of Ugni berries and the unique sweetness of Ujukitsu? 

Happy snacking, my underrated and unique friends! 

More To Explore: