35 Popular Red Fruits Around the World

Red fruits are nature’s eye-catching treats. You’ve likely noticed how they stand out in markets and gardens, drawing your attention with their bright hues.

But did you know there are many more red fruits beyond the common apples and strawberries?

I’m here to open your eyes to a world of red fruits you might not have tried yet. In this post, I’ll take you on a tour of 35 popular red fruits from around the globe.

You’ll learn about their unique flavors, where they grow, and how people enjoy them. Get ready to discover new favorites and expand your fruit knowledge.

Let’s dive into this colorful world of red fruits together!

List of Amazing Red Fruits to Explore

1. Apples

Originally from Central Asia, apples are among the most widely consumed fruits globally. Known for their crisp texture and a flavor that ranges from sweet to tart, apples typically come in shades of red, green, and yellow.

Key Benefits	Details
Scientific Name	Malus domestica
Nutritional Benefits	High in dietary fiber, Vitamin C, and various antioxidants.
Culinary Uses	Eaten fresh, used in desserts, juices, and sauces.
Harvesting Season	Autumn
Growing Condition	Temperate climates

Fun Facts:

• There are over 7,500 varieties of apples grown worldwide.
• Apples are part of the rose family, just like pears and plums.

2. Strawberries

Strawberries, native to Europe, are small, heart-shaped fruits with a bright red color and sweet, juicy flavor. They are known for their seeds on the outside of the fruit.

Key Benefits	Details
Scientific Name	Fragaria × ananassa
Nutritional Benefits	Rich in Vitamin C, manganese, and antioxidants.
Culinary Uses	Eaten fresh, in desserts, jams, and smoothies.
Harvesting Season	Spring and early summer
Growing Condition	Cool and temperate regions

Fun Facts:

• Strawberries are the only fruit with seeds on the outside, averaging 200 seeds per berry.
• Strawberries are a member of the rose family.

3. Cherries

Originally from Europe and Asia, Cherries are small, round, and typically deep red. They have a sweet and slightly tart flavor and are often enjoyed fresh or used in desserts.

Key Benefits	Details
Scientific Name	Prunus avium
Nutritional Benefits	High in Vitamin C, potassium, and antioxidants.
Culinary Uses	Eaten fresh, in pies, jams, and juices.
Harvesting Season	Late spring to early summer
Growing Condition	Temperate climates

Fun Facts:

• The average cherry tree produces about 7,000 cherries per year.
• Japan’s cherry blossoms are famous worldwide, but the cherries are rarely eaten.

4. Raspberries

Raspberries, native to Europe, are small, soft, and red fruits with a sweet yet slightly tangy flavor. They grow on bushes and are composed of tiny drupelets.

Key Benefits	Details
Scientific Name	Rubus idaeus
Nutritional Benefits	Rich in dietary fiber, Vitamin C, and manganese.
Culinary Uses	Eaten fresh, used in desserts, jams, and smoothies.
Harvesting Season	Summer
Growing Condition	Cool and temperate climates

Fun Facts:

• Raspberries can be red, black, purple, or golden, with red being the most common.
• Each raspberry comprises about 100 tiny drupelets, each with its seed.

5. Pomegranates

Pomegranates, originating from the region between Iran and northern India, are round fruits with a tough red outer skin and jewel-like seeds inside. They have a sweet and tart flavor.

Key Benefits	Details
Scientific Name	Punica granatum
Nutritional Benefits	High in Vitamin C, potassium, and fiber.
Culinary Uses	Eat fresh, used in juices, salads, and desserts.
Harvesting Season	Late summer to early winter
Growing Condition	Warm, dry climates

Fun Facts:

• Pomegranates can contain over 600 seeds, also known as arils.
• In Greek mythology, pomegranates are a symbol of fertility and abundance.

6. Red Grapes

Red grapes, native to the Mediterranean region and Central Asia, are small, round fruits with a smooth red skin. They are known for their sweet and juicy taste, often enjoyed fresh or used to make wine.

Key Benefits	Details
Scientific Name	Vitis vinifera
Nutritional Benefits	Rich in antioxidants, particularly resveratrol and Vitamin K.
Culinary Uses	Eaten fresh, dried as raisins, and used in wine and juice production.
Harvesting Season	Late summer to early autumn
Growing Condition	Warm, temperate climates

Fun Facts:

• Red grapes have been cultivated for over 6,000 years.
• A single vine can produce up to 40 clusters of grapes.

7. Watermelon

Watermelons, which originate from West Africa, are large fruits with a thick green rind and sweet, juicy red flesh. They are refreshing summer fruits known for their high water content.

Key Benefits	Details
Scientific Name	Citrullus lanatus
Nutritional Benefits	High in water, Vitamin C, and lycopene.
Culinary Uses	Eat fresh, in fruit salads, or as juice.
Harvesting Season	Summer
Growing Condition	Warm, sunny climates

Fun Facts:

• Watermelons are 92% water, making them a great hydrating fruit.
• The world’s heaviest watermelon weighed over 350 pounds.

8. Red Plums

Red plums, originally from Europe and Asia, are small, round fruits with smooth red skin and juicy, sweet flesh. They are enjoyed fresh or used in cooking and baking.

Key Benefits	Details
Scientific Name	Prunus domestica
Nutritional Benefits	High in Vitamin C, Vitamin K, and fiber.
Culinary Uses	Eaten fresh, used in jams, jellies, and desserts.
Harvesting Season	Summer
Growing Condition	Temperate climates

Fun Facts:

• Plums are one of the first fruits domesticated by humans.
• Dried plums are known as prunes and are famous for their digestive benefits.

9. Red Pears

Originally from Europe, red pears are known for their smooth red skin and sweet, juicy flesh. They are often softer than other pear varieties and have a buttery texture.

Key Benefits	Details
Scientific Name	Pyrus communis
Nutritional Benefits	Rich in dietary fiber, Vitamin C, and copper.
Culinary Uses	Eaten fresh, used in salads, desserts, and poached dishes.
Harvesting Season	Late summer to early autumn
Growing Condition	Temperate climates

Fun Facts:

• Pears are one of the few fruits that improve in texture after being picked.
• The phrase “pear-shaped” comes from the shape of this fruit, often used to describe something that has gone wrong.

10. Cranberries

Cranberries, native to North America, are small, round, and red with a tart flavor. They are often consumed as juice, dried, or in sauces, especially around Thanksgiving.

Key Benefits	Details
Scientific Name	Vaccinium macrocarpon
Nutritional Benefits	High in Vitamin C, fiber, and antioxidants.
Culinary Uses	Used in sauces, juices, baked goods, and as dried fruit.
Harvesting Season	Autumn
Growing Condition	Cool, temperate climates with acidic soil

Fun Facts:

• Cranberries can bounce when fresh, which is why they are often tested this way.
• Native Americans used cranberries as a natural dye and for medicinal purposes.

11. Red Currants (Ribes rubrum)

Red currants, native to Europe, are small, round, and bright red berries with a tart flavor. They are commonly used in jams, jellies, and desserts.

Key Benefits	Details
Scientific Name	Ribes rubrum
Nutritional Benefits	High in Vitamin C, manganese, and antioxidants.
Culinary Uses	Used in jams, jellies, desserts, and syrups.
Harvesting Season	Summer
Growing Condition	Cool, temperate climates

Fun Facts:

• Red currants are traditionally used to make redcurrant jelly, a popular condiment in European cuisine.
• In ancient times, red currants were believed to have medicinal properties and were used to treat fevers.

12. Blood Oranges

Blood oranges, originating from the Mediterranean region, are a variety of orange with red-colored flesh. They have a unique flavor that is both sweet and tart, with hints of raspberry.

Key Benefits	Details
Scientific Name	Citrus sinensis
Nutritional Benefits	High in Vitamin C, fiber, and antioxidants, particularly anthocyanins.
Culinary Uses	Eaten fresh, used in salads, desserts, and as juice.
Harvesting Season	Winter to early spring
Growing Condition	Mediterranean climates with warm days and cool nights

Fun Facts:

• The red color of blood oranges comes from anthocyanins, a type of antioxidant that develops during cold weather.
• Blood oranges are often used in Italian cuisine to make salads, sauces, and marmalades.

13. Red Dragon Fruit

Red dragon fruit, native to Central America, is a strikingly beautiful fruit with bright red skin and deep red flesh dotted with tiny black seeds. It has a mildly sweet taste, often compared to a mix of pear and kiwi.

Key Benefits	Details
Scientific Name	Hylocereus costaricensis
Nutritional Benefits	Rich in Vitamin C, fiber, and magnesium.
Culinary Uses	Eaten fresh, used in smoothies, salads, and desserts.
Harvesting Season	Summer to early autumn
Growing Condition	Tropical and subtropical climates

Fun Facts:

• Red dragon fruit is a type of cactus and blooms at night, producing large white flowers.
• The fruit is also known as “pitaya” and is popular in Southeast Asian cuisine.

14. Red Bananas (Musa acuminata)

Red bananas, originating from Southeast Asia, are shorter and plumper than common yellow bananas. They have a reddish-purple skin and a sweet, creamy flavor with a hint of raspberry.

Key Benefits	Details
Scientific Name	Musa acuminata
Nutritional Benefits	High in Vitamin C, Vitamin B6, and potassium.
Culinary Uses	Eaten fresh, used in smoothies, baked goods, and desserts.
Harvesting Season	Year-round in tropical climates
Growing Condition	Tropical and subtropical climates

Fun Facts:

• Red bananas have more beta carotene and Vitamin C than yellow bananas.
• They are often considered a luxury fruit and are typically more expensive than yellow bananas.

15. Red Gooseberries

Red gooseberries, native to Europe and Western Asia, are small, round fruits with a tart flavor. Their skin can range from light pink to deep red, and they are often used in desserts and preserves.

Key Benefits	Details
Scientific Name	Ribes uva-crispa
Nutritional Benefits	High in Vitamin C, fiber, and antioxidants.
Culinary Uses	Used in jams, jellies, pies, and desserts.
Harvesting Season	Summer
Growing Condition	Cool, temperate climates

Fun Facts:

• Gooseberries were banned in the United States for nearly a century because they were thought to spread a tree disease.
• In Europe, gooseberries have been cultivated since the 16th century and are popular in traditional British cuisine.

16. Tomatoes

Tomatoes, originally from South America, are technically a fruit, although they are commonly used as a vegetable. They are round, juicy, and have a rich, slightly tangy flavor.

Key Benefits	Details
Scientific Name	Solanum lycopersicum
Nutritional Benefits	Rich in Vitamin C, potassium, folate, and lycopene.
Culinary Uses	Used in salads, sauces, soups, and as a base for many dishes.
Harvesting Season	Summer to early autumn
Growing Condition	Warm, sunny climates

Fun Facts:

• Botanically, tomatoes are classified as a fruit, but in 1893, the U.S. Supreme Court ruled them as a vegetable for tax purposes.
• There are over 10,000 varieties of tomatoes grown around the world.

17. Red Pitanga

Red Pitanga, or Surinam cherry, is native to tropical South America. This small, round fruit has ribbed skin that turns bright red when ripe. It has a sweet-tart flavor, similar to a cherry, with hints of spice.

Key Benefits	Details
Scientific Name	Eugenia uniflora
Nutritional Benefits	Rich in Vitamin C, Vitamin A, and antioxidants.
Culinary Uses	Eaten fresh, used in juices, jams, and desserts.
Harvesting Season	Spring to early summer
Growing Condition	Tropical and subtropical climates

Fun Facts:

• Red Pitanga is often used in Brazilian and Caribbean cuisines to make refreshing drinks and sauces.
• The fruit is also known as “Surinam cherry” due to its popularity in Suriname and surrounding regions.

18. Lingonberries

Lingonberries, native to the boreal forests of Scandinavia, are small, red, and tart berries that are commonly used in jams and sauces. They are similar in appearance to cranberries but are typically smaller.

Key Benefits	Details
Scientific Name	Vaccinium vitis-idaea
Nutritional Benefits	Rich in antioxidants, Vitamin C, and dietary fiber.
Culinary Uses	Used in jams, jellies, sauces, and as a garnish.
Harvesting Season	Late summer to early autumn
Growing Condition	Cool, temperate to subarctic climates

Fun Facts:

• Lingonberries are often paired with savory dishes in Scandinavian cuisine, such as meatballs and game meats.
• In Sweden, lingonberries are known as “cowberries.”

19. Red Mulberries

Red mulberries, native to North America, are sweet, juicy berries that resemble elongated raspberries. They are often eaten fresh or used in pies and preserves.

Key Benefits	Details
Scientific Name	Morus rubra
Nutritional Benefits	High in Vitamin C, iron, and potassium.
Culinary Uses	Eaten fresh, used in pies, jams, and wines.
Harvesting Season	Late spring to early summer
Growing Condition	Warm, temperate climates

Fun Facts:

• Red mulberries are one of the longest-lived fruit trees, with some trees living over 100 years.
• Mulberries were a favorite of George Washington and Thomas Jefferson, who grew them at their estates.

20. Red Grapefruit

Red grapefruit, originating from the Caribbean, is a citrus fruit known for its tangy, slightly bitter taste. The flesh is deep red, and it is often enjoyed as a breakfast fruit.

Key Benefits	Details
Scientific Name	Citrus × paradisi
Nutritional Benefits	High in Vitamin C, Vitamin A, and antioxidants.
Culinary Uses	Eaten fresh, juiced, or used in salads.
Harvesting Season	Winter to early spring
Growing Condition	Subtropical to tropical climates

Fun Facts:

• Grapefruit was first documented in Barbados in the 18th century and is believed to be a hybrid between a sweet orange and a pomelo.
• The red color in grapefruit is due to the presence of lycopene, the same antioxidant found in tomatoes.

21. Red Figs

Red figs, originally from the Middle East and Western Asia, are small, pear-shaped fruits with deep red flesh and a sweet, honey-like flavor. They are often enjoyed fresh or dried.

Key Benefits	Details
Scientific Name	Ficus carica
Nutritional Benefits	High in dietary fiber, Vitamin B6, and potassium.
Culinary Uses	Eaten fresh, dried, or used in baking, jams, and salads.
Harvesting Season	Late summer to early autumn
Growing Condition	Warm, sunny climates

Fun Facts:

• Figs were one of the first fruits cultivated by humans, with evidence of fig trees dating back to 9,000 B.C.
• In ancient Greece, figs were considered a symbol of fertility and were often associated with Dionysus, the god of wine.

22. Acerola Cherries

Acerola cherries, native to the Caribbean and Central America, are small, bright red fruits with a tart flavor. They are renowned for their exceptionally high Vitamin C content.

Key Benefits	Details
Scientific Name	Malpighia emarginata
Nutritional Benefits	Extremely high in Vitamin C, as well as Vitamin A and antioxidants.
Culinary Uses	Used in juices, smoothies, and supplements.
Harvesting Season	Year-round in tropical climates
Growing Condition	Tropical and subtropical climates

Fun Facts:

• Just one Acerola cherry contains more Vitamin C than an entire orange.
• Acerola cherries are also known as Barbados cherries or West Indian cherries.

23. Red Mangoes

Red mangoes from South Asia are tropical fruits with smooth, red-yellow skin and sweet, juicy flesh. They are one of the most popular fruits in the world and are known for their rich flavor.

Key Benefits	Details
Scientific Name	Mangifera indica
Nutritional Benefits	High in Vitamin C, Vitamin A, and dietary fiber.
Culinary Uses	Eaten fresh, used in smoothies, salads, and desserts.
Harvesting Season	Summer
Growing Condition	Tropical and subtropical climates

Fun Facts:

• Mangoes are the national fruit of India, Pakistan, and the Philippines.
• A ripe mango emits a fragrant smell at the stem end, which indicates its sweetness.

24. Red Guava

Red guavas, native to Central and South America, are small, round fruits with a red or pink interior and a sweet, slightly tangy flavor. They are enjoyed fresh or used in beverages and desserts.

Key Benefits	Details
Scientific Name	Psidium guajava
Nutritional Benefits	High in Vitamin C, dietary fiber, and antioxidants.
Culinary Uses	Eaten fresh, used in juices, jams, and desserts.
Harvesting Season	Year-round in tropical climates
Growing Condition	Tropical and subtropical climates

Fun Facts:

• Guavas are sometimes called “superfruits” due to their high nutritional value.
• The leaves of the guava tree are also used in traditional medicine for their antiseptic properties.

25. Red Papaya

Red papayas, native to Central America, are large, pear-shaped fruits with sweet, orange-red flesh. They are enjoyed fresh, often with a squeeze of lime.

Key Benefits	Details
Scientific Name	Carica papaya
Nutritional Benefits	High in Vitamin C, Vitamin A, and folate.
Culinary Uses	Eaten fresh, used in smoothies, salads, and desserts.
Harvesting Season	Year-round in tropical climates
Growing Condition	Tropical and subtropical climates

Fun Facts:

• Papayas contain an enzyme called papain, which is used to tenderize meat.
• Christopher Columbus reportedly called papayas “the fruit of the angels” due to their sweet taste.

26. Red Huckleberries

Red huckleberries, native to the Pacific Northwest of North America, are small, tart berries that grow on deciduous shrubs. They are often used in pies, jams, and preserves.

Key Benefits	Details
Scientific Name	Vaccinium parvifolium
Nutritional Benefits	High in Vitamin C, fiber, and antioxidants.
Culinary Uses	Used in pies, jams, jellies, and desserts.
Harvesting Season	Summer to early autumn
Growing Condition	Cool, temperate climates

Fun Facts:

• Native Americans used huckleberries both as a food source and in traditional medicine.
• Huckleberries are the state fruit of Idaho.

27. Red Dates

Red dates, also known as jujubes, are native to China and have been cultivated for over 4,000 years. They are small, oval fruits with a chewy texture and a sweet, apple-like flavor.

Key Benefits	Details
Scientific Name	Ziziphus jujuba
Nutritional Benefits	High in Vitamin C, potassium, and fiber.
Culinary Uses	Eaten fresh, dried, or used in traditional Chinese medicine and cooking.
Harvesting Season	Late summer to early autumn
Growing Condition	Warm, dry climates

Fun Facts:

• Due to their nutritional benefits, red dates are often referred to as “the king of nuts” in China.
• Red dates are a popular ingredient in Chinese desserts and teas.

28. Red Olives

Though less common than their green and black counterparts, red olives are typically harvested when they are fully ripe. They have a richer, more robust flavor and are often used in Mediterranean cuisine.

Key Benefits	Details
Scientific Name	Olea europaea
Nutritional Benefits	High in healthy fats, Vitamin E, and antioxidants.
Culinary Uses	Eaten fresh, used in tapenades, salads, and Mediterranean dishes.
Harvesting Season	Autumn to early winter
Growing Condition	Warm, Mediterranean climates

Fun Facts:

• Olives are among the oldest cultivated trees in the world, dating back to at least 3,000 B.C. in the Mediterranean.
• Red olives are often used to make high-quality olive oil.

29. Red Peaches

Red peaches, native to Northwest China, are juicy fruits with red-blushed skin and sweet, fragrant flesh. They are enjoyed fresh, as well as in desserts and preserves.

Key Benefits	Details
Scientific Name	Prunus persica
Nutritional Benefits	High in Vitamin C, Vitamin A, and dietary fiber.
Culinary Uses	Eaten fresh, used in pies, jams, and preserves.
Harvesting Season	Summer
Growing Condition	Warm, temperate climates

Fun Facts:

• Peaches are a symbol of longevity and immortality in Chinese culture.
• The fuzzy skin of a peach is due to a type of plant hair called trichomes.

30. Red Nectarines

Red nectarines, a smooth-skinned variety of peaches, are originally from China. They are smaller, with a firmer flesh and a sweet, tangy flavor.

Key Benefits	Details
Scientific Name	Prunus persica var. nucipersica
Nutritional Benefits	High in Vitamin C, Vitamin A, and potassium.
Culinary Uses	Eaten fresh, used in salads, desserts, and preserves.
Harvesting Season	Summer
Growing Condition	Warm, temperate climates

Fun Facts:

• Nectarines are often considered a genetic mutation of peaches, as they share the same species.
• The word “nectarine” means “sweet as nectar,” reflecting its delicious taste.

31. Red Lychee

Red lychees, native to the Guangdong and Fujian provinces of China, are small, round fruits with a rough red skin and sweet, translucent flesh. They are often eaten fresh or used in desserts and beverages.

Key Benefits	Details
Scientific Name	Litchi chinensis
Nutritional Benefits	High in Vitamin C, Vitamin B6, and antioxidants.
Culinary Uses	Eaten fresh, used in desserts, smoothies, and cocktails.
Harvesting Season	Late spring to early summer
Growing Condition	Tropical and subtropical climates

Fun Facts:

• Lychees are often associated with love and romance in Chinese culture.
• The fruit has been cultivated for over 2,000 years in China.

32. Red Elderberries

Red elderberries, native to North America and Europe, are small, bright red berries that grow in clusters. They have a tart, slightly bitter taste and are often used in preserves and syrups.

Key Benefits	Details
Scientific Name	Sambucus racemosa
Nutritional Benefits	High in Vitamin C, dietary fiber, and antioxidants.
Culinary Uses	Used in syrups, jellies, and wines.
Harvesting Season	Late summer to early autumn
Growing Condition	Cool, temperate climates

Fun Facts:

• Elderberries have been used in traditional medicine for centuries, especially to treat colds and flu.
• Elderberries’ leaves, stems, and roots are toxic and should not be consumed.

33. Red Passion Fruit

Originally from South America, red passion fruit is a round or oval fruit with a tough red rind and sweet-tart, juicy seeds. It is often used in desserts and beverages.

Key Benefits	Details
Scientific Name	Passiflora edulis
Nutritional Benefits	High in Vitamin C, dietary fiber, and antioxidants.
Culinary Uses	Eaten fresh, used in desserts, juices, and smoothies.
Harvesting Season	Late summer to early autumn
Growing Condition	Tropical and subtropical climates

Fun Facts:

• The name “passion fruit” comes from the passion flower, which is said to symbolize the Passion of Christ.
• The fruit’s seeds are edible and often enjoyed for their crunchiness.

34. Red Persimmons (Diospyros kaki)

Red persimmons, native to China, are round or oval fruits with glossy red-orange skin and sweet, custard-like flesh. They are often eaten fresh or dried.

Key Benefits	Details
Scientific Name	Diospyros kaki
Nutritional Benefits	High in Vitamin A, Vitamin C, and dietary fiber.
Culinary Uses	Eaten fresh, used in salads, desserts, and dried as snacks.
Harvesting Season	Late autumn to early winter
Growing Condition	Warm, temperate climates

Fun Facts:

• Persimmons are known as the “fruit of the gods” in Greek mythology.
• The tannins in unripe persimmons can cause astringency, making them taste bitter.

35. Red Raspberries

Red raspberries, native to Europe and Northern Asia, are small, soft berries with a sweet yet slightly tart flavor. They are often enjoyed fresh, as well as in jams and desserts.

Key Benefits	Details
Scientific Name	Rubus idaeus var. strigosus
Nutritional Benefits	High in dietary fiber, Vitamin C, and manganese.
Culinary Uses	Eaten fresh, used in jams, jellies, and desserts.
Harvesting Season	Summer
Growing Condition	Cool, temperate climates

Fun Facts:

• Raspberries are made up of tiny drupelets, each containing a seed.
• The red raspberry is the most commonly cultivated species, but raspberries can also be black, purple, or golden.

Conclusion

I hope this journey has opened your eyes to various red fruits.

Why does this matter? Well, trying new fruits isn’t just fun – it’s a great way to add more nutrients to your diet and support your health. Plus, you might find a new favorite!

What’s next? I encourage you to look for these fruits in your local markets or specialty stores. Try one new red fruit each week. You could even start a fruit-tasting club with friends!

Remember, there’s a whole world of flavors waiting for you.

So go ahead, bite into something new, and enjoy the sweet (or tart!) surprises nature offers.