28 Popular Yellow Fruits Around the World

Yellow fruits are a treat for the eyes and taste buds. They’re not just pretty to look at but also packed with nutrients.

Many of us know bananas and lemons, but there’s a whole world of yellow fruits out there waiting to be discovered.

I’ve traveled far and wide, tasting yellow fruits from different corners of the globe. In this post, I’ll take you on a colorful journey through 28 popular yellow fruits worldwide.

You’ll learn about their unique flavors, where they grow, and how to enjoy them.

Get ready to expand your fruity horizons!

List of Yellow Fruits to Explore

1. Yellow Apple

Originating from Asia, the yellow apple is known for its bright golden skin and crisp texture. Its balanced sweet-tart flavor makes it a refreshing choice for snacking.

Key Benefits	Details
Scientific Name	Malus domestica
Nutritional Benefits	Rich in dietary fiber, Vitamin C, and antioxidants.
Culinary Uses	Eat raw, in salads, or used in desserts and sauces.
Harvesting Season	Late summer to early fall.
Growing Condition	Prefers well-drained soil with full sunlight.

Fun Facts:

• Yellow apples are often used in cider production due to their balanced sweetness.
• They are one of the few apple varieties that are naturally yellow without any crossbreeding.

2. Yellow Watermelon

This variety of watermelon, originally from Africa, has a bright yellow flesh that’s sweeter than the red variety. It is juicy and refreshing, perfect for summer.

Key Benefits	Details
Scientific Name	Citrullus lanatus
Nutritional Benefits	High in Vitamin A, Vitamin C, and hydrating water content.
Culinary Uses	Eaten fresh, in salads, or as a juice ingredient.
Harvesting Season	Summer.
Growing Condition	Requires warm temperatures and well-drained soil.

Fun Facts:

• Yellow watermelon is naturally sweeter due to its higher sugar content.
• It was originally cultivated in Africa before spreading to other parts of the world.

3. Yellow Dragon Fruit

Native to Central America, yellow dragon fruit has a spiky yellow skin with a white, sweet, and mildly tangy flesh. It’s less common but highly prized for its unique appearance and flavor.

Key Benefits	Details
Scientific Name	Hylocereus megalanthus
Nutritional Benefits	High in Vitamin C, fiber, and antioxidants.
Culinary Uses	Eaten fresh, in smoothies, or as a garnish.
Harvesting Season	Late summer to early fall.
Growing Condition	Thrives in arid or semi-arid regions with well-drained soil.

Fun Facts:

• The yellow dragon fruit is considered sweeter and more flavorful than the red variety.
• Its seeds are edible and add a crunchy texture to the fruit.

4. Golden Berries

Golden berries, also known as Cape gooseberries, originate from South America. These small, round fruits are encased in a papery husk and have a sweet-tart taste.

Key Benefits	Details
Scientific Name	Physalis peruviana
Nutritional Benefits	High in Vitamin C, Vitamin A, and antioxidants.
Culinary Uses	Used in salads, jams, or as a garnish for desserts.
Harvesting Season	Summer to early autumn.
Growing Condition	Prefers well-drained soil and full sunlight.

Fun Facts:

• Golden berries are often compared to tomatillos due to their similar husk.
• They were once a staple in the diet of the Incas.

5. Yellow Passion Fruit

Yellow passion fruit, originating from South America, is known for its bright yellow skin and tangy, aromatic pulp filled with edible seeds. Its flavor is a mix of sweetness and acidity.

Key Benefits	Details
Scientific Name	Passiflora edulis f. flavicarpa
Nutritional Benefits	Rich in dietary fiber, Vitamin C, and beta carotene.
Culinary Uses	Eaten fresh, in juices, desserts, or as a flavoring agent.
Harvesting Season	Late summer to early winter.
Growing Condition	Thrives in tropical climates with well-drained soil.

Fun Facts:

• The yellow passion fruit is more commonly used in juice production compared to the purple variety.
• It’s often used in tropical drinks for its refreshing flavor.

6. Yellow Plum

Yellow plums, native to Europe and Asia, have a smooth, golden-yellow skin and sweet, juicy flesh. They are often used in desserts and jams for their rich flavor.

Key Benefits	Details
Scientific Name	Prunus domestica
Nutritional Benefits	High in dietary fiber, Vitamin C, and potassium.
Culinary Uses	Eaten fresh, in preserves, or baked in desserts.
Harvesting Season	Late summer to early fall.
Growing Condition	Prefers temperate climates with well-drained soil.

Fun Facts:

• Yellow plums are often used in traditional European plum wines.
• They have been cultivated since ancient times, particularly in the Mediterranean region.

7. Yellow Pear

Yellow pears, originally from Europe and Asia, have a smooth, yellow skin and a juicy, sweet flavor. They are often enjoyed fresh or in various culinary dishes.

Key Benefits	Details
Scientific Name	Pyrus communis
Nutritional Benefits	Rich in dietary fiber, Vitamin C, and antioxidants.
Culinary Uses	Eaten fresh, in salads, desserts, or poached.
Harvesting Season	Late summer to early fall.
Growing Condition	Thrives in temperate climates with well-drained soil.

Fun Facts:

• Yellow pears are often used in traditional pear cider production.
• They have been a staple fruit in European cuisine for centuries.

8. Yellow Fig

Native to the Middle East and western Asia, yellow figs are known for their golden skin and sweet, honey-like taste. They are often dried or eaten fresh.

Key Benefits	Details
Scientific Name	Ficus carica
Nutritional Benefits	High in dietary fiber, calcium, and potassium.
Culinary Uses	Eaten fresh, dried, in jams, or baked goods.
Harvesting Season	Summer to early fall.
Growing Condition	Prefers warm climates with well-drained soil.

Fun Facts:

• Figs were one of the first fruits to be cultivated by humans, dating back to ancient times.
• The fig tree is considered sacred in many cultures, symbolizing abundance and prosperity.

9. Yellow Starfruit

Yellow starfruit, or carambola, is a fruit from Southeast Asia known for its distinctive star shape when sliced. It has a mild, sweet-tart flavor and crisp texture.

Key Benefits	Details
Scientific Name	Averrhoa carambola
Nutritional Benefits	Rich in Vitamin C, dietary fiber, and antioxidants.
Culinary Uses	Eaten fresh, in salads, juices, or as a garnish.
Harvesting Season	Summer to winter, depending on the region.
Growing Condition	Thrives in tropical climates with well-drained soil.

Fun Facts:

• The starfruit gets its name from the star-like shape it forms when cut crosswise.
• It’s often used as a decorative fruit due to its unique shape and color.

10. Yellow Guava

Yellow guava, originating from Central America, has a bright yellow skin and sweet, aromatic flesh. It’s often eaten fresh or used in various tropical dishes.

Key Benefits	Details
Scientific Name	Psidium guajava
Nutritional Benefits	High in Vitamin C, dietary fiber, and folic acid.
Culinary Uses	Eaten fresh, in juices, jams, or desserts.
Harvesting Season	Year-round, with peak seasons in summer and fall.
Growing Condition	Prefers tropical and subtropical climates with rich soil.

Fun Facts:

• Guavas are often called “superfruits” due to their high nutrient content.
• The leaves of the guava tree are used in traditional medicine for their antibacterial properties.

11. Yellow Cherry Tomato

Originally from South America, yellow cherry tomatoes are small, round, and have a sweet, juicy flavor. They add a pop of color and flavor to salads and other dishes.

Key Benefits	Details
Scientific Name	Solanum lycopersicum var. cerasiforme
Nutritional Benefits	Rich in Vitamin C, potassium, and antioxidants.
Culinary Uses	Eaten raw, in salads, roasted, or as a snack.
Harvesting Season	Summer to early fall.
Growing Condition	Prefers full sunlight and well-drained soil.

Fun Facts:

• Yellow cherry tomatoes are sweeter and less acidic than red tomatoes.
• They are often used in gourmet dishes for their vibrant color and mild flavor.

12. Yellow Papaya

Originating from Central America, yellow papayas have a golden skin and soft, sweet flesh. Their flavor is tropical, slightly musky, and very refreshing.

Key Benefits	Details
Scientific Name	Carica papaya
Nutritional Benefits	Rich in Vitamin C, folate, and fiber.
Culinary Uses	Eaten fresh, in smoothies, salads, or cooked in stews.
Harvesting Season	Year-round in tropical climates.
Growing Condition	Prefers warm, tropical climates with well-drained soil.

Fun Facts:

• The seeds of the yellow papaya are edible and have a peppery flavor.
• Papayas contain an enzyme called papain, which aids in digestion.

13. Yellow Sapote

Native to Central America, yellow sapote is a small, round fruit with a rich, custard-like texture and sweet flavor, often compared to a mix of pumpkin and mango.

Key Benefits	Details
Scientific Name	Pouteria campechiana
Nutritional Benefits	High in Vitamin A, Vitamin C, and dietary fiber.
Culinary Uses	Eat fresh in smoothies, desserts, or as a flavoring.
Harvesting Season	Late summer to early winter.
Growing Condition	Prefers tropical climates with rich, well-drained soil.

Fun Facts:

• The yellow sapote is also known as “eggfruit” due to its texture.
• It’s a popular fruit in Mexican and Central American cuisine.

14. Yellow Kiwi

From China, yellow kiwi has smooth, golden-brown skin and a sweet, less tangy taste than its green counterpart. The flesh is a vibrant yellow.

Key Benefits	Details
Scientific Name	Actinidia chinensis
Nutritional Benefits	High in Vitamin C, dietary fiber, and antioxidants.
Culinary Uses	Eaten fresh, in salads, desserts, or smoothies.
Harvesting Season	Late summer to early winter.
Growing Condition	Prefers cool, temperate climates with well-drained soil.

Fun Facts:

• Yellow kiwi is often marketed as “golden kiwi” in many countries.
• It was selectively bred to reduce the tanginess of traditional kiwi.

15. Canary Melon

Canary melon, named after the Canary Islands, has bright yellow skin and sweet, pale flesh. Its taste is similar to that of a cantaloupe but slightly tangier.

Key Benefits	Details
Scientific Name	Cucumis melo
Nutritional Benefits	Rich in Vitamin C, potassium, and dietary fiber.
Culinary Uses	Eaten fresh, in salads, or as a dessert.
Harvesting Season	Summer.
Growing Condition	Prefers warm climates with well-drained soil.

Fun Facts:

• In some regions, Canary melons are also called “Juan Canary” melons.
• They are popular in Asian and Mediterranean cuisines.

16. Yellow Mangosteen

Native to Southeast Asia, yellow mangosteen has a thick, yellow rind and sweet, tangy flesh. It’s less common than the purple variety but equally delicious.

Key Benefits	Details
Scientific Name	Garcinia xanthochymus
Nutritional Benefits	High in Vitamin C, dietary fiber, and antioxidants.
Culinary Uses	Eaten fresh, in desserts, or as a juice ingredient.
Harvesting Season	Late summer to early fall.
Growing Condition	Prefers tropical climates with rich, moist soil.

Fun Facts:

• Yellow mangosteen is sometimes called “false mangosteen” because it is less known than its purple counterpart.
• It has been used in traditional medicine in Southeast Asia.

17. Yellow Zucchini

Yellow zucchini, also known as golden zucchini, originated in the Americas. It has a smooth, golden skin and a mild, slightly sweet flavor, and it is often used in a variety of dishes.

Key Benefits	Details
Scientific Name	Cucurbita pepo
Nutritional Benefits	Rich in Vitamin C, potassium, and dietary fiber.
Culinary Uses	Grilled, sautéed, or baked in casseroles and breads.
Harvesting Season	Summer.
Growing Condition	Prefers warm weather with well-drained soil.

Fun Facts:

• Yellow zucchini is often used as a colorful substitute for green zucchini in recipes.
• The flower of the zucchini plant is also edible and is often stuffed or fried.

18. Yellow Plumcot

A hybrid of a plum and an apricot, the yellow plumcot has smooth yellow skin and sweet, juicy flesh. It combines the best flavors of both parent fruits.

Key Benefits	Details
Scientific Name	Prunus domestica x armeniaca
Nutritional Benefits	High in Vitamin C, dietary fiber, and antioxidants.
Culinary Uses	Eaten fresh, in jams, or baked in desserts.
Harvesting Season	Late summer.
Growing Condition	Prefers temperate climates with well-drained soil.

Fun Facts:

• Plumcots are part of a group of fruits known as interspecifics, which are hybrids of plums and apricots.
• The yellow plumcot has a higher sugar content than most traditional plums.

19. Yellow Tamarillo

Native to the Andes, yellow tamarillo is an oval-shaped fruit with a smooth yellow skin and tangy, slightly sweet flesh. It’s often used in both sweet and savory dishes.

Key Benefits	Details
Scientific Name	Solanum betaceum
Nutritional Benefits	High in Vitamin C, Vitamin A, and potassium.
Culinary Uses	Used in salads, sauces, or as a dessert topping.
Harvesting Season	Late summer to early winter.
Growing Condition	Prefers cool, subtropical climates with rich soil.

Fun Facts:

• Tamarillos are also known as tree tomatoes.
• The yellow variety is generally sweeter and less acidic than the red variety.

20. Yellow Elderberry

Yellow elderberries are native to the Americas and produce clusters of small, bright yellow berries. The berries are mildly sweet and often used in syrups and jams.

Key Benefits	Details
Scientific Name	Sambucus canadensis
Nutritional Benefits	Rich in Vitamin C, dietary fiber, and flavonoids.
Culinary Uses	Used in syrups, jams, and herbal teas.
Harvesting Season	Late summer to early fall.
Growing Condition	Prefers moist, well-drained soil with full sunlight.

Fun Facts:

• Elderberries have been used in traditional medicine for centuries, particularly for treating colds and flu.
• The yellow elderberry is less common than the black or blue varieties but is prized for its unique color.

21. Yellow Grapefruit

Yellow grapefruit, a hybrid fruit originally from Barbados, has a smooth yellow rind and juicy, slightly tart flesh. It’s a popular breakfast fruit and is often eaten fresh or juiced.

Key Benefits	Details
Scientific Name	Citrus × paradisi
Nutritional Benefits	High in Vitamin C, fiber, and antioxidants.
Culinary Uses	Eaten fresh, juiced, or used in salads and desserts.
Harvesting Season	Winter to early spring.
Growing Condition	Thrives in subtropical climates with well-drained soil.

Fun Facts:

• The name “grapefruit” comes from the way the fruits grow in clusters, similar to grapes.
• Yellow grapefruit is often sweeter than its red or pink counterparts.

22. Yellow Strawberry Guava

Yellow strawberry guava, native to Brazil, is a small, round fruit with bright yellow skin and a sweet, tropical flavor. Its unique taste is often described as a mix of strawberry and passionfruit.

Key Benefits	Details
Scientific Name	Psidium cattleyanum
Nutritional Benefits	High in Vitamin C, dietary fiber, and antioxidants.
Culinary Uses	Eat fresh, in jams, jellies, or desserts.
Harvesting Season	Late summer to early fall.
Growing Condition	Thrives in tropical and subtropical climates with well-drained soil.

Fun Facts:

• Yellow strawberry guava is considered an invasive species in some regions due to its rapid growth.
• The fruit is commonly used in tropical regions to make guava jelly and other preserves.

23. Yellow Mirabelle Plum

Native to France, the yellow Mirabelle plum is a small, sweet fruit with golden-yellow skin. It has a honey-like flavor and is often used in jams and desserts.

Key Benefits	Details
Scientific Name	Prunus domestica subsp. syriaca
Nutritional Benefits	High in dietary fiber, Vitamin C, and antioxidants.
Culinary Uses	Eat fresh, in jams, desserts, or as a compote.
Harvesting Season	Late summer.
Growing Condition	Prefers temperate climates with well-drained soil.

Fun Facts:

• Mirabelle plums are a specialty of the Lorraine region in France, where they are celebrated annually.
• The plums are often distilled into a traditional French eau de vie.

24. Yellow Horned Melon

Also known as kiwano, the yellow-horned melon is native to Sub-Saharan Africa. It has spiky yellow-orange skin and bright green, jelly-like flesh with a refreshing, cucumber-like taste.

Key Benefits	Details
Scientific Name	Cucumis metuliferus
Nutritional Benefits	High in Vitamin C, Vitamin A, and magnesium.
Culinary Uses	Eat fresh, in salads, or as a garnish.
Harvesting Season	Summer to early fall.
Growing Condition	Prefers warm climates with well-drained soil.

Fun Facts:

• The horned melon is sometimes called “blowfish fruit” due to its spiky appearance.
• Its flesh is often compared to a cross between a cucumber and a banana.

25. Yellow Eggplant (Thai Eggplant)

Yellow eggplant, especially the Thai variety, is small, round, and has a bright yellow skin. It has a slightly bitter, earthy flavor and is commonly used in Asian cuisine.

Key Benefits	Details
Scientific Name	Solanum melongena
Nutritional Benefits	High in dietary fiber, potassium, and Vitamin B6.
Culinary Uses	Used in curries, stir-fries, and pickled.
Harvesting Season	Late summer to early fall.
Growing Condition	Prefers warm, tropical climates with well-drained soil.

Fun Facts:

• Yellow eggplant is commonly used in Thai curries for its unique flavor.
• The plant is also ornamental in some regions due to its bright color.

26. Yellow Mombin

Yellow mombin, also known as hog plum, is native to tropical America. It has bright yellow skin and a sweet-tart flavor, and it is often used in beverages and jams.

Key Benefits	Details
Scientific Name	Spondias mombin
Nutritional Benefits	High in Vitamin C, dietary fiber, and antioxidants.
Culinary Uses	Used in juices, jams, and sauces.
Harvesting Season	Summer to early fall.
Growing Condition	Thrives in tropical climates with well-drained soil.

Fun Facts:

• Yellow mombin is often used in traditional medicine for its anti-inflammatory properties.
• The tree is also valued for the wood used in construction.

27. Yellow Cucumber

Yellow cucumbers are a rare variety primarily found in parts of India. They have bright yellow skin and a mild, refreshing taste, and they are often used in salads and pickles.

Key Benefits	Details
Scientific Name	Cucumis sativus
Nutritional Benefits	Rich in Vitamin K, potassium, and antioxidants.
Culinary Uses	Eat fresh, in salads, or pickled.
Harvesting Season	Summer.
Growing Condition	Prefers warm climates with well-drained soil.

Fun Facts:

• Yellow cucumbers are often used in traditional Indian dishes and for pickling.
• They are believed to have cooling properties, making them popular in hot climates.

28. Yellow Jaboticaba

Native to Brazil, the yellow jaboticaba is a rare fruit with thick yellow skin and sweet, gelatinous pulp. It grows directly on the tree’s trunk, making it unique.

Key Benefits	Details
Scientific Name	Plinia cauliflora
Nutritional Benefits	Rich in Vitamin C, calcium, and antioxidants.
Culinary Uses	Eat fresh, in jams, or fermented into wine.
Harvesting Season	Late summer to early fall.
Growing Condition	Prefers warm, humid climates with rich soil.

Fun Facts:

• Yellow jaboticaba is often called the “Brazilian grape tree” due to how its fruits grow.
• The fruit is used to make a traditional Brazilian liquor called cachaça.

Conclusion

From sweet to tangy, each one offers a unique flavor and a boost of nutrition. I hope this journey has sparked your curiosity about trying new yellow fruits.

Remember, eating a variety of fruits is key to a healthy diet. Next time you’re at the grocery store or farmer’s market, why not pick up a yellow fruit you’ve never tried before? You might just find a new favorite!

I’d love to hear about your experiences with yellow fruits. Have you tried any from this list? Do you have a favorite that I didn’t mention? Share your thoughts in the comments below.

Let’s continue the conversation and celebrate the delicious world of yellow fruits together!