37 Interesting Fruits That Start with S You Should Try

Searching for new fruits to try can be tricky, especially when you’re looking for ones that start with a specific letter.

I get it – I’ve been there too! But don’t worry, I’ve got your back. In this post, I’ll introduce you to 37 interesting fruits that start with the letter S.

From sweet to tangy, common to exotic, I’ll cover a wide range of flavors and textures. Get ready to explore a world of fruity goodness, learn about their tastes, and find out how to enjoy them.

By the end, you’ll have a list of exciting new fruits to add to your must-try list!

List of Fruits That Start with S to Explore

1. Salak (Snake Fruit)

Salak, commonly known as Snake Fruit, originates from Indonesia. Its reddish-brown scaly skin resembles snake scales.

The fruit inside is sweet, tangy, and crunchy, similar to a blend of apple and banana.

Key Benefits	Details
Scientific Name	Salacca zalacca
Nutritional Benefits	Rich in vitamin C, dietary fiber, and antioxidants.
Culinary Uses	Eaten fresh, used in salads, and desserts.
Harvesting Season	April to June and October to December.
Growing Condition	Thrives in tropical climates with well-drained soil.

Fun Facts

• Salak is often called the “memory fruit” in Indonesia because of its potential to enhance cognitive function.
• The fruit’s skin is tough but can be easily peeled by pinching the tip.

2. Sapote (Mamey Sapote)

Mamey Sapote, native to Central America, has a brownish, rough outer skin with a creamy, orange-red flesh inside.

The taste is a delightful mix of sweet potato and pumpkin with a hint of almond.

Key Benefits	Details
Scientific Name	Pouteria sapota
Nutritional Benefits	High in vitamins A, C, potassium, and dietary fiber.
Culinary Uses	Used in smoothies, ice creams, and desserts.
Harvesting Season	May to September.
Growing Condition	Prefers tropical and subtropical climates with rich soil.

Fun Facts

• The flesh of Mamey Sapote is often used in traditional Latin American desserts.
• The fruit takes up to 18 months to mature and ripen.

3. Seagrape

Seagrape is native to coastal areas of the Caribbean and Florida. The fruit grows in clusters and turns from green to purple when ripe, with a mildly sweet and musky flavor.

Key Benefits	Details
Scientific Name	Coccoloba uvifera
Nutritional Benefits	Contains vitamin C, fiber, and antioxidants.
Culinary Uses	Used in jellies, wines, and sauces.
Harvesting Season	August to October.
Growing Condition	Grows in sandy, well-drained soil in warm climates.

Fun Facts

• Seagrape leaves are large and leathery, often used as natural plates in the Caribbean.
• The plant is also popular for coastal landscaping due to its salt tolerance.

4. Shonan Gold

Shonan Gold, a citrus fruit developed in Japan, has a bright yellow skin and is known for its sweet, juicy flesh that combines the flavors of an orange and a mandarin.

Key Benefits	Details
Scientific Name	Citrus reticulata x Citrus unshiu
Nutritional Benefits	Rich in vitamin C, dietary fiber, and folate.
Culinary Uses	Eaten fresh, used in juices, and desserts.
Harvesting Season	March to April.
Growing Condition	Prefers mild climates and well-drained soil.

Fun Facts

• Shonan Gold was developed by crossbreeding two types of citrus fruits to create its unique flavor.
• The fruit is considered a luxury gift item in Japan due to its limited availability.

5. Sugar Apple

Native to the tropical Americas, the Sugar Apple has a green, knobby exterior with creamy, custard-like flesh inside.

It tastes sweet and slightly tangy, reminiscent of a banana with vanilla.

Key Benefits	Details
Scientific Name	Annona squamosa
Nutritional Benefits	High in vitamin C, magnesium, and dietary fiber.
Culinary Uses	Eaten fresh, used in smoothies, and desserts.
Harvesting Season	June to September.
Growing Condition	Thrives in tropical climates with well-drained soil.

Fun Facts

• The Sugar Apple is sometimes called “Sweetsop” and is a favorite among tropical fruit lovers.
• Despite its name, the Sugar Apple is not related to the common apple.

6. Star Apple

The Star Apple, also known as Caimito, originates from the Caribbean. It has a smooth, leathery skin that can be purple or green, with a sweet, milky flesh inside that has a star-shaped pattern.

Key Benefits	Details
Scientific Name	Chrysophyllum cainito
Nutritional Benefits	Rich in vitamin C, calcium, and antioxidants.
Culinary Uses	Eaten fresh, used in desserts, and drinks.
Harvesting Season	December to March.
Growing Condition	Prefers tropical climates with well-drained, fertile soil.

Fun Facts

• The Star Apple gets its name from the star-like shape seen when the fruit is cut crosswise.
• The fruit’s skin is inedible and can be bitter, so it is often peeled before eating.

7. Surinam Cherry

Surinam Cherry, native to South America, is a small, ribbed fruit that turns bright red or orange when ripe. It has a tart, sweet flavor with a hint of spiciness.

Key Benefits	Details
Scientific Name	Eugenia uniflora
Nutritional Benefits	Contains vitamins A, C, and iron.
Culinary Uses	Eaten fresh, used in jams, jellies, and juices.
Harvesting Season	April to June and September to November.
Growing Condition	Thrives in tropical and subtropical climates with sandy soil.

Fun Facts

• Surinam Cherry is often used in landscaping due to its vibrant color and attractive foliage.
• Despite its name, it is not related to the common cherry.

8. Spanish Lime (Mamoncillo)

Spanish Lime, also known as Mamoncillo, is native to northern South America. Its thin, green peel and juicy, tart-sweet flesh are often compared to lychees or limes.

Key Benefits	Details
Scientific Name	Melicoccus bijugatus
Nutritional Benefits	Rich in vitamin C, calcium, and phosphorus.
Culinary Uses	Eaten fresh, used in beverages, and sauces.
Harvesting Season	June to September.
Growing Condition	Grows well in tropical climates with well-drained soil.

Fun Facts

• Spanish Lime is often sold in bunches, similar to grapes, and is popular in street markets.
• The fruit is traditionally eaten by biting the skin and sucking the pulp directly from the seed.

9. Sweet Lemon (Mosambi)

Sweet Lemon, or Mosambi, originates from India and is a small, greenish-yellow fruit with a sweet, mild flavor.

Unlike regular lemons, it lacks the sharp acidity, making it ideal for fresh juices.

Key Benefits	Details
Scientific Name	Citrus limetta
Nutritional Benefits	High in vitamin C, potassium, and dietary fiber.
Culinary Uses	Used in fresh juices, salads, and desserts.
Harvesting Season	November to March.
Growing Condition	Prefers subtropical climates and well-drained soil.

Fun Facts

• Sweet Lemon is widely consumed as a cooling drink in tropical regions, especially during summers.
• The fruit is often used in Ayurvedic medicine for its digestive benefits.

10. Sorrel (Roselle)

Roselle, commonly known as Sorrel, is native to West Africa. The fruit is deep red and tangy, often used in beverages, with a flavor reminiscent of cranberry.

Key Benefits	Details
Scientific Name	Hibiscus sabdariffa
Nutritional Benefits	Rich in vitamin C, iron, and antioxidants.
Culinary Uses	Used in teas, jams, and syrups.
Harvesting Season	October to December.
Growing Condition	Grows best in tropical climates with well-drained soil.

Fun Facts

• Sorrel is a key ingredient in traditional Caribbean Christmas drinks.
• The bright red color of the fruit is due to its high anthocyanin content, a powerful antioxidant.

11. Starfruit (Carambola)

Starfruit, also known as Carambola, originates from Southeast Asia. It has a star-shaped cross-section, a golden-yellow color when ripe, and a crisp, juicy texture with a mildly sweet and sour taste.

Key Benefits	Details
Scientific Name	Averrhoa carambola
Nutritional Benefits	High in vitamin C, fiber, and antioxidants.
Culinary Uses	Eaten fresh, used in salads, desserts, and as a garnish.
Harvesting Season	June to February.
Growing Condition	Thrives in tropical and subtropical climates.

Fun Facts

• Starfruit is a low-calorie fruit that is popular in tropical regions for its refreshing taste.
• The fruit is often used in decorations because of its unique star shape.

12. Salal Berry

Salal Berry, native to the Pacific Northwest of North America, has dark purple, almost black berries with a mildly sweet and earthy flavor.

The berries are often compared to blueberries.

Key Benefits	Details
Scientific Name	Gaultheria shallon
Nutritional Benefits	Rich in vitamins C, K, and dietary fiber.
Culinary Uses	Used in jams, pies, and as a dried fruit.
Harvesting Season	July to September.
Growing Condition	Grows well in temperate climates, preferring shaded areas.

Fun Facts

• Indigenous peoples of the Pacific Northwest have used Salal Berries for centuries in their traditional diets.
• The berries are often used to make natural dyes due to their deep purple color.

13. Safou (African Pear)

Safou, also known as African Pear, is native to Central Africa. The fruit has a dark purple skin with a rich, buttery flesh inside, often compared to avocado in texture, with a unique tangy flavor.

Key Benefits	Details
Scientific Name	Dacryodes edulis
Nutritional Benefits	High in healthy fats, vitamins A and C, and potassium.
Culinary Uses	Eaten fresh, roasted, or used in soups.
Harvesting Season	May to October.
Growing Condition	Thrives in tropical climates with well-drained, fertile soil.

Fun Facts

• Safou is often called “Butterfruit” in Africa because it can be spread like butter when roasted.
• The tree’s bark is used in traditional medicine for treating skin diseases.

14. Soncoya

Soncoya, native to Central America, has a tough, spiny brown shell and soft, custard-like flesh inside that is sweet and aromatic, with a flavor reminiscent of a mix between banana and peach.

Key Benefits	Details
Scientific Name	Annona purpurea
Nutritional Benefits	Contains vitamins C, B6, and fiber.
Culinary Uses	Eaten fresh or used in smoothies and desserts.
Harvesting Season	August to December.
Growing Condition	Prefers tropical climates and well-drained soil.

Fun Facts

• Soncoya is also known as “Cabeza de Negro” due to its rough, dark exterior.
• The fruit is not widely commercialized and is typically found in local markets.

15. Sweetsop

Sweetsop, also known as Custard Apple, originates from the West Indies. The fruit has a lumpy green exterior and sweet, creamy white flesh inside that is custard-like with a tropical flavor.

Key Benefits	Details
Scientific Name	Annona reticulata
Nutritional Benefits	High in vitamin C, magnesium, and dietary fiber.
Culinary Uses	Eaten fresh or used in desserts and beverages.
Harvesting Season	July to September.
Growing Condition	Thrives in tropical climates with well-drained soil.

Fun Facts

• Sweetsop is closely related to the Sugar Apple but has a distinct flavor profile.
• The fruit is commonly used in traditional medicine in tropical regions.

16. Saguaro Fruit

The Saguaro Fruit is native to the Sonoran Desert in the southwestern United States and Mexico. It is red and has sweet, juicy flesh, which indigenous people commonly use.

Key Benefits	Details
Scientific Name	Carnegiea gigantea
Nutritional Benefits	Rich in fiber, vitamin C, and carbohydrates.
Culinary Uses	Used in jams, syrups, and traditional desserts.
Harvesting Season	June to July.
Growing Condition	Grows in arid, desert climates with sandy soil.

Fun Facts

• The Saguaro Cactus, from which this fruit comes, can live for over 150 years.
• Saguaro Fruit is a staple in the traditional diet of the Tohono O’odham people.

17. Santol

Santol, also known as Wild Mangosteen, is native to Southeast Asia. The fruit has a thick, yellowish skin with a juicy, sweet-sour pulp inside that is often eaten with a sprinkle of salt.

Key Benefits	Details
Scientific Name	Sandoricum koetjape
Nutritional Benefits	High in vitamin C, fiber, and antioxidants.
Culinary Uses	Eaten fresh, used in preserves, and as a souring agent in dishes.
Harvesting Season	June to August.
Growing Condition	Thrives in tropical climates with rich, well-drained soil.

Fun Facts

• Santol is commonly used in Filipino dishes like sinigang for its sour flavor.
• The fruit is often referred to as the “Lolly Fruit” in Thailand because of its sweet, candy-like taste.

18. Snake Gourd

Snake Gourd is native to South and Southeast Asia and has a long, elongated shape resembling a snake. The fruit is green when young and turns red as it matures, with a mild, slightly bitter taste.

Key Benefits	Details
Scientific Name	Trichosanthes cucumerina
Nutritional Benefits	Rich in vitamins A, C, and dietary fiber.
Culinary Uses	Used in soups, curries, and stir-fries.
Harvesting Season	July to October.
Growing Condition	Prefers warm, tropical climates with well-drained soil.

Fun Facts

• Snake Gourd is often used in traditional medicine to treat fever and jaundice.
• The young, green fruit is more commonly consumed, while the mature red fruit is used in folk medicine.

19. Spanish Plum (Jocote)

Spanish Plum, also known as Jocote, is native to Central America. The fruit is small, with a thin, yellow to red skin and sweet-tart flesh inside that is often enjoyed fresh or in beverages.

Key Benefits	Details
Scientific Name	Spondias purpurea
Nutritional Benefits	High in vitamin C, calcium, and iron.
Culinary Uses	Eaten fresh, used in juices, and as a pickled fruit.
Harvesting Season	April to June.
Growing Condition	Thrives in tropical and subtropical climates.

Fun Facts

• Jocote is a traditional snack in many Latin American countries, often sold by street vendors.
• The name “Jocote” comes from the Nahuatl word “xocotl,” meaning sour fruit.

20. Shikuwasa

Shikuwasa, also known as Shequasar or Hirami Lemon, is a citrus fruit native to Okinawa, Japan.

The small green fruit has a tart, tangy flavor and is commonly used as a seasoning or in beverages.

Key Benefits	Details
Scientific Name	Citrus depressa
Nutritional Benefits	Rich in vitamin C, flavonoids, and antioxidants.
Culinary Uses	Used in juices, sauces, and as a seasoning.
Harvesting Season	September to December.
Growing Condition	Prefers subtropical climates with well-drained soil.

Fun Facts

• Shikuwasa is often called the “longevity fruit” due to its health benefits and its association with the long life expectancy of Okinawans.
• The juice of Shikuwasa is often mixed with other citrus juices to create a refreshing beverage.

21. Serviceberry

Serviceberry, also known as Juneberry, is native to North America. The small, dark purple berries have a sweet flavor similar to blueberries and are often used in jams and desserts.

Key Benefits	Details
Scientific Name	Amelanchier alnifolia
Nutritional Benefits	High in vitamins A, C, and dietary fiber.
Culinary Uses	Used in pies, jams, and syrups.
Harvesting Season	June to July.
Growing Condition	Prefers temperate climates and well-drained soil.

Fun Facts

• Serviceberries are often one of the first fruits to ripen in the spring, which is why they are also called Juneberries.
• The fruit is a favorite among birds, so it is often harvested quickly to avoid losing the crop.

22. Soursop

Soursop, native to the tropical regions of the Americas, is a large, spiky green fruit with creamy, white flesh inside.

The taste is a unique combination of strawberry and pineapple, with a hint of citrus.

Key Benefits	Details
Scientific Name	Annona muricata
Nutritional Benefits	Rich in vitamin C, fiber, and antioxidants.
Culinary Uses	Eaten fresh, used in smoothies, and desserts.
Harvesting Season	May to September.
Growing Condition	Thrives in tropical climates with well-drained, fertile soil.

Fun Facts

• Soursop is often used in traditional medicine for its potential anti-inflammatory and anti-cancer properties.
• The fruit is a popular flavor in Caribbean beverages and desserts.

23. Sandpaper Fig

Sandpaper Fig is native to Australia and is known for its rough, sandpaper-like leaves. The small, round fruit turns purple when ripe and has a sweet, fig-like taste.

Key Benefits	Details
Scientific Name	Ficus coronata
Nutritional Benefits	Contains vitamins A, C, and dietary fiber.
Culinary Uses	Eaten fresh, used in jams, and desserts.
Harvesting Season	January to March.
Growing Condition	Prefers warm, tropical climates and well-drained soil.

Fun Facts

• The leaves of the Sandpaper Fig were traditionally used by Indigenous Australians to smooth wooden tools.
• The fruit is often foraged in the wild and is a favorite among local wildlife.

24. Sweet Tamarind

Sweet Tamarind, native to Africa but widely grown in Asia, has a brown, pod-like shell with sticky, sweet-sour pulp inside.

The taste is a mix of tangy and sweet, often used in both sweet and savory dishes.

Key Benefits	Details
Scientific Name	Tamarindus indica
Nutritional Benefits	High in vitamins B, C, potassium, and magnesium.
Culinary Uses	Used in sauces, chutneys, and candies.
Harvesting Season	November to February.
Growing Condition	Thrives in tropical and subtropical climates with well-drained soil.

Fun Facts

• Sweet Tamarind is a key ingredient in Worcestershire sauce.
• The pulp is often eaten raw as a snack or used to make tamarind candy in many Asian countries.

25. Sea Grape

Sea Grape is native to coastal regions of the Caribbean and Florida. The small, purple fruits grow in clusters and have a sweet-tart flavor, often enjoyed fresh or made into jellies and wine.

Key Benefits	Details
Scientific Name	Coccoloba uvifera
Nutritional Benefits	Rich in vitamins C, K, and dietary fiber.
Culinary Uses	Used in jams, jellies, and wines.
Harvesting Season	July to September.
Growing Condition	Grows in sandy, well-drained soil, often found in coastal areas.

Fun Facts

• Sea Grape leaves are often used as natural plates or for wrapping food in Caribbean cuisine.
• The fruit’s juice is sometimes used as a natural dye in traditional crafts.

26. Santol (Wild Mangosteen)

Santol, also known as Wild Mangosteen, is native to Southeast Asia. The fruit has a thick, yellowish skin with a juicy, sweet-sour pulp inside that is often eaten with a sprinkle of salt.

Key Benefits	Details
Scientific Name	Sandoricum koetjape
Nutritional Benefits	High in vitamin C, fiber, and antioxidants.
Culinary Uses	Eaten fresh, used in preserves, and as a souring agent in dishes.
Harvesting Season	June to August.
Growing Condition	Thrives in tropical climates with rich, well-drained soil.

Fun Facts

• Santol is commonly used in Filipino dishes like sinigang for its sour flavor.
• The fruit is often referred to as the “Lolly Fruit” in Thailand because of its sweet, candy-like taste.

27. Service Tree Fruit

The Service Tree, native to Europe, produces small, apple-like fruits with a brownish-red color. The fruit has a sweet, slightly tart flavor, often eaten fresh or used in traditional dishes.

Key Benefits	Details
Scientific Name	Sorbus domestica
Nutritional Benefits	Rich in vitamins A, C, and dietary fiber.
Culinary Uses	Eaten fresh, used in pies, jams, and fermented beverages.
Harvesting Season	September to October.
Growing Condition	Prefers temperate climates and well-drained soil.

Fun Facts

• The fruit of the Service Tree is often used to make traditional alcoholic beverages in Europe.
• The tree is historically significant, with references in ancient texts for its medicinal properties.

28. Shagbark Hickory Nut

Shagbark Hickory, native to the eastern United States, produces large, sweet nuts with a tough shell. The nuts have a rich, buttery flavor and are often used in baking or eaten raw.

Key Benefits	Details
Scientific Name	Carya ovata
Nutritional Benefits	High in healthy fats, protein, and vitamins E and B6.
Culinary Uses	Used in baking, as a snack, and to make hickory nut milk.
Harvesting Season	September to November.
Growing Condition	Prefers temperate climates and well-drained soil.

Fun Facts

• Shagbark Hickory nuts were a staple food for Native American tribes in the eastern United States.
• The wood of the Shagbark Hickory is highly valued for making tool handles and smoking meats.

29. Strawberry Guava

Strawberry Guava, native to Brazil, is a small, red fruit with a sweet-tart flavor that combines the taste of guava and strawberry. The fruit is often eaten fresh or used in beverages and desserts.

Key Benefits	Details
Scientific Name	Psidium cattleyanum
Nutritional Benefits	Rich in vitamin C, dietary fiber, and antioxidants.
Culinary Uses	Eaten fresh, used in juices, jams, and desserts.
Harvesting Season	June to August.
Growing Condition	Thrives in tropical and subtropical climates.

Fun Facts

• Strawberry Guava is considered an invasive species in some regions due to its rapid growth.
• The fruit is often used in making guava jelly, a popular delicacy in Brazil.

30. Saigon Cinnamon (Cinnamon Fruit)

Saigon Cinnamon, native to Southeast Asia, is more commonly known for its aromatic bark, but it also produces small, berry-like fruits. The fruits are sweet, with a slight astringency, and are used in traditional medicine and culinary applications.

Key Benefits	Details
Scientific Name	Cinnamomum loureiroi
Nutritional Benefits	Contains essential oils, vitamins A and C, and fiber.
Culinary Uses	Used in desserts, spice blends, and traditional medicine.
Harvesting Season	October to December.
Growing Condition	Prefers tropical climates and well-drained, rich soil.

Fun Facts

• Saigon Cinnamon is known for its high concentration of cinnamaldehyde, giving it a strong, sweet flavor.
• The fruits are often used in traditional Chinese medicine to treat digestive issues.

31. Shipova

Shipova is a hybrid fruit from Europe, a cross between a pear and a rowan. The small, round fruits are orange-yellow and have a mild, sweet flavor similar to that of a pear.

Key Benefits	Details
Scientific Name	× Sorbopyrus auricularis
Nutritional Benefits	High in vitamin C, potassium, and fiber.
Culinary Uses	Eaten fresh, used in jams, and as a dessert fruit.
Harvesting Season	September to October.
Growing Condition	Prefers temperate climates and well-drained soil.

Fun Facts

• Shipova is relatively rare and is often cultivated in home gardens in Europe.
• The fruit is known for its resistance to common pear diseases.

32. Sloe Berry

Sloe Berry, native to Europe, is the fruit of the Blackthorn bush. The small, dark purple berries are tart and astringent, and they are often used to make sloe gin, jams, and jellies.

Key Benefits	Details
Scientific Name	Prunus spinosa
Nutritional Benefits	Contains vitamin C, tannins, and antioxidants.
Culinary Uses	Used in making sloe gin, preserves, and sauces.
Harvesting Season	October to November.
Growing Condition	Grows in temperate climates, often found in hedgerows.

Fun Facts

• Sloe berries are traditionally picked after the first frost, which helps to reduce their bitterness.
• The berries have been used historically in Europe for their medicinal properties, particularly in treating digestive issues.

33. Sandalwood Fruit

Sandalwood Fruit comes from the Sandalwood tree, native to Australia. The small, round fruits are green when unripe and turn red or purple when mature, with a sweet, tangy flavor.

Key Benefits	Details
Scientific Name	Santalum acuminatum
Nutritional Benefits	High in vitamins A and C, and antioxidants.
Culinary Uses	Eaten fresh, used in jams, and traditional desserts.
Harvesting Season	December to February.
Growing Condition	Thrives in arid, semi-arid climates with well-drained soil.

Fun Facts

• The fruits are often foraged in the wild by Indigenous Australians and are considered a delicacy.
• Sandalwood Fruit is also known for its potential medicinal properties, including anti-inflammatory effects.

34. Snowberry

Snowberry, native to North America, is a small, white berry that grows in clusters on the Snowberry bush.

The fruit is mildly sweet with a slightly bitter aftertaste and is often used for ornamental purposes rather than culinary ones.

Key Benefits	Details
Scientific Name	Symphoricarpos albus
Nutritional Benefits	Contains small amounts of vitamins C, K, and antioxidants.
Culinary Uses	Rarely used in cooking, more often used in traditional medicine.
Harvesting Season	August to October.
Growing Condition	Prefers temperate climates and can grow in poor, rocky soil.

Fun Facts

• Snowberries were traditionally used by Native American tribes for medicinal purposes, such as treating burns and rashes.
• The berries are toxic if consumed in large quantities, so they are not commonly eaten.

35. Sphenoclea Fruit

Sphenoclea, also known as Swamp Clover, is native to tropical regions of Asia and Africa.

The small, green fruits have a bitter taste and are primarily used in traditional medicine rather than as a food source.

Key Benefits	Details
Scientific Name	Sphenoclea zeylanica
Nutritional Benefits	Contains vitamins C, B6, and fiber.
Culinary Uses	Not commonly consumed, used in traditional medicine.
Harvesting Season	Year-round in tropical climates.
Growing Condition	Grows in wet, swampy areas with rich soil.

Fun Facts

• Sphenoclea is often found in rice paddies and wetland areas.
• The plant is known for its use in traditional medicine to treat various ailments, including fever and digestive issues.

36. Sweet Acorn

Sweet Acorn, native to temperate regions of Europe and Asia, is a large acorn with a less bitter taste compared to regular acorns.

The nuts are often used in traditional dishes or ground into flour.

Key Benefits	Details
Scientific Name	Quercus ilex
Nutritional Benefits	High in healthy fats, protein, and fiber.
Culinary Uses	Used in baking, traditional dishes, and as a snack.
Harvesting Season	September to November.
Growing Condition	Thrives in temperate climates with well-drained soil.

Fun Facts

• Sweet Acorns have been a staple food in many cultures, particularly in the Mediterranean region.
• The nuts are often soaked or leached to remove any remaining bitterness before consumption.

37. Snow Apple

Snow Apple, also known as Fameuse, is an old apple variety native to Quebec, Canada. The fruit is small, with a bright red skin and crisp, juicy flesh that has a sweet, aromatic flavor.

Key Benefits	Details
Scientific Name	Malus domestica
Nutritional Benefits	Rich in vitamins A, C, and dietary fiber.
Culinary Uses	Eaten fresh, used in pies, cider, and applesauce.
Harvesting Season	September to October.
Growing Condition	Prefers temperate climates and well-drained soil.

Fun Facts

• Snow Apples are known for their pure white flesh, which is where they get their name.
• This variety was popular in the 19th century but is now considered rare, primarily found in heirloom orchards.

Conclusion

From the familiar strawberry to the exotic soursop, there’s a whole world of flavors to explore.

Why does this matter? Trying new fruits isn’t just fun – it’s a great way to add variety to your diet and get different nutrients. Plus, you might find a new favorite!

So, what’s next? I challenge you to try at least one new fruit from this list this week. Head to your local grocery store or farmers’ market and look for these S-fruits.

If you can’t find them fresh, check for frozen or canned options. Don’t forget to leave a comment below telling me which fruit you tried and what you thought of it.

Happy Fruity Adventure!