“X marks the exotic spot” in the world of fruits and botanicals. While most alphabets boast abundant edible offerings, the letter X reveals a hidden treasure trove of lesser-known delicacies.
From the globally beloved watermelon (Xigua) to the obscure sourplum of African savannas, these nine X-named botanicals span continents and culinary traditions.
Each has a distinct nutritional profile: antioxidant-rich Xinomavro grapes support heart health, vitamin C-packed Xoconostle regulates blood sugar, and versatile Xilacayota offers both savory and sweet applications.
Beyond mere consumption, many serve cultural and medicinal purposes, appearing in traditional remedies and regional celebrations.
This collection illuminates how botanical diversity transcends linguistic constraints, revealing nature’s ingenuity in unexpected corners of our global food system.
List of Fruits Starting With the Alphabet ‘X’
1. Xigua
Xigua, commonly known as watermelon, is one of the most popular summer fruits globally. This large, round fruit features a green rind with sweet, juicy red flesh inside, though yellow and orange varieties also exist.
Watermelon is prized for its refreshing properties. Its over 90% water content makes it excellent for hydration. Rich in antioxidants like lycopene, it offers cardiovascular benefits and anti-inflammatory properties.
The fruit is versatile in culinary applications—it can be enjoyed fresh, in fruit salads, blended into smoothies, or even grilled. In some cultures, the seeds are roasted and eaten as snacks, and the rind can be pickled or preserved.
- Origin: Africa, cultivated worldwide
- Nutritional Benefits: High in vitamins A and C, lycopene, and water content
- Mostly Found: Cultivated worldwide, with China being the largest producer
- Fun Fact: Despite its sweet taste, watermelon has a lower sugar content compared to many other fruits and is considered a low-calorie food.
2. Xinomavro Grapes
Xinomavro is a dark-skinned grape variety primarily grown in northern Greece. The name translates to “acid black,” referring to its high acidity and dark color.
These grapes are most valued for wine production, creating robust red wines with complex flavors of red fruits, olives, spices, and dried tomatoes. Xinomavro wines are known for their aging potential and tannic structure.
Beyond wine, these grapes offer health benefits through their high concentration of resveratrol, which supports heart health and has anti-aging properties. They also provide a good source of antioxidants that help combat free radicals.
- Origin: Greece, particularly Macedonia
- Nutritional Benefits: Rich in resveratrol, antioxidants, and potassium
- Mostly Found: Northern Greece, particularly the regions of Naoussa and Amyntaio
- Fun Fact: Xinomavro is often called the “Barolo of Greece” due to its similarity to Italy’s prestigious Nebbiolo grape in terms of structure and aging potential.
3. Xarel·lo
Xarel·lo is a white grape variety predominantly grown in the Catalonia region of Spain. It’s one of the three traditional grape varieties used in the production of Cava, Spain’s renowned sparkling wine.
This grape contributes body, structure, and acidity to wine blends, offering flavors of citrus, green apple, and subtle herbal notes. While primarily used for sparkling wines, it’s increasingly recognized for producing high-quality still wines.
As with most grapes, Xarel·lo contains antioxidants that help protect cells from damage and support overall health. When consumed as wine (in moderation), it may offer cardiovascular benefits.
- Origin: Catalonia, Spain
- Nutritional Benefits: Contains antioxidants and moderate levels of vitamins
- Mostly Found: Penedès region in Catalonia, Spain.
- Fun Fact: Xarel·lo grapes have thick skins that provide natural protection against oxidation, contributing to the longevity and freshness of wines made from this variety.
4. Xoconostle
Xoconostle is a type of prickly pear cactus fruit native to Mexico. Unlike its sweeter cousin (the tuna or prickly pear), xoconostle is prized for its sour, tangy flavor.
This fruit has been used in Mexican cuisine for centuries, particularly in salsas, stews, and traditional dishes like mole. Its acidic profile makes it an excellent complement to rich, savory dishes.
Nutritionally, xoconostle is impressive—containing high levels of fiber, vitamin C, and antioxidants. It has been studied for potential anti-diabetic properties and its ability to help regulate blood sugar levels.
- Origin: Mexico
- Nutritional Benefits: High in fiber, vitamin C, and antioxidants
- Mostly Found: Mexico, particularly in arid and semi-arid regions
- Fun Fact: Unlike most fruits that are harvested when ripe, xoconostle remains on the cactus for months or even years, developing its distinctive sour flavor and becoming a long-lasting natural food source.
5. Ximenia Caffra
Ximenia Caffra, commonly known as sourplum, is a small to medium-sized tree that produces yellow-orange oval fruits. The fruit has a tart, acidic taste that becomes sweeter as it ripens.
In its native regions, the sour plum is valued both for its fruit and the oil extracted from its seeds. The fruit is eaten fresh, made into jams and jellies, or fermented into alcoholic beverages.
Nutritionally, sourplum is exceptionally high in vitamin C—containing several times more than citrus fruits. It’s also rich in potassium and contains essential oils with potential antimicrobial properties.
- Origin: Eastern and Southern Africa
- Nutritional Benefits: Rich in vitamin C, potassium, and essential oils
- Mostly Found: Mozambique, South Africa, Zimbabwe, and other parts of eastern and southern Africa
- Fun Fact: The oil from Ximenia Caffra seeds is sometimes called “vegetable tallow” and is traditionally used as a skin moisturizer and hair conditioner in African communities.
6. Xilacayota Squash
Xilacayota, also known as fig-leaf gourd or malabar gourd, is botanically classified as a fruit though culinarily treated as a vegetable. It belongs to the Cucurbita ficifolia species and features a dark green exterior with white flesh and black seeds.
This versatile plant is used in various ways across different cuisines. When young, it can be prepared similar to summer squash; when mature, its flesh is used in desserts, candies, and traditional Mexican dishes like “dulce de chilacayote.”
Nutritionally, xilacayota provides good amounts of vitamins A and C, dietary fiber, and potassium. Its low calorie content makes it a healthy addition to various diets.
- Origin: Mexico and Central America
- Nutritional Benefits: Good source of vitamins A and C, fiber, and potassium
- Mostly Found: Mexico, Central America, and increasingly in other parts of the world where it has been introduced
- Fun Fact: Xilacayota is extremely hardy and can be stored for up to two years without refrigeration if kept in a cool, dry place, making it an important food security crop in its native regions.
7. Xylocarp
“Xylocarp” is not a specific fruit but a botanical term referring to fruits with woody exteriors. The most common examples include coconuts, Brazil nuts, and certain other tropical fruits with hard shells.
These fruits typically feature a tough, fibrous exterior protecting the edible portion within. In the case of coconuts, this includes the nutritious meat and water.
The nutritional profile varies by specific type, but many xylocarps are excellent sources of healthy fats, fiber, and essential minerals like manganese and copper. Coconut, the most famous xylocarp, provides medium-chain triglycerides (MCTs) that have been studied for various health benefits.
- Origin: Tropical regions worldwide
- Nutritional Benefits: Varies by specific type; generally high in healthy fats and minerals.
- Mostly Found: Tropical regions worldwide, with specific types having particular native range.s
- Fun Fact: Many xylocarps have evolved their hard exteriors as a defense mechanism against animals and as a means of seed dispersal—some can float on water for months, allowing them to colonize distant coastlines.
8. Xing Zi
Xing Zi, or Chinese apricot, is a stone fruit related to peaches and plums. Its flesh is yellow-orange and has a characteristic sweet-tart flavor.
In Chinese culture, Xing Zi has both culinary and medicinal applications. The fruit is eaten fresh, dried, or preserved, while the kernels (seeds) are used in traditional Chinese medicine.
Nutritionally, Xing Zi provides vitamins A and C, potassium, and dietary fiber. The kernels contain amygdalin, which has been studied for potential health effects (though they should be consumed with caution due to cyanide compounds).
- Origin: China
- Nutritional Benefits: Contains vitamins, minerals, and beneficial compounds
- Mostly Found: China, particularly northern regions
- Fun Fact: In Chinese culture, the apricot blossom is a symbol of medicine and healing, reflecting the fruit’s long history in traditional remedies.
9. Xanthium
Xanthium, commonly known as cocklebur, produces small burr-like fruits with hooked spines. While not a conventional edible fruit, it’s included in discussions of fruits due to its botanical classification.
These plants are more commonly known for their medicinal properties rather than food use. In traditional Chinese medicine and some Native American practices, various parts of the plant have been used to treat ailments.
The burrs are not typically consumed as food due to potentially toxic compounds. However, the young shoots and leaves are occasionally used in certain traditional cuisines after proper preparation to remove toxins.
- Origin: Native to Americas, now found worldwide
- Nutritional Benefits: Limited as an edible fruit; primarily known for medicinal properties
- Mostly Found: Worldwide as an introduced species, originally native to the Americas
- Fun Fact: Xanthium burrs inspired the invention of Velcro—Swiss engineer George de Mestral conceived the hook-and-loop fastener after observing how the plant’s burrs attached to his clothing and his dog’s fur.
10. Xarello Vermell
Xarello Vermell is a rare variation of the Xarel·lo grape, characterized by its reddish hue and more intense flavor profile. This variety is often used in high-quality wines, contributing a deep color and full-bodied taste.
Known for their rich texture and depth, Xarello Vermell grapes are often blended with other varieties to create robust and complex wines.
- Origin: Spain, specifically Catalonia
- Nutritional Benefits: Contains antioxidants and vitamins beneficial for heart health
- Mostly Found: Rarely found outside of the Penedès region
- Fun Fact: Xarello Vermell is often used in boutique wines, contributing unique flavor notes.
11. Xiangjiao
Xiangjiao is the Mandarin name for bananas, widely grown in tropical regions. This sweet and creamy fruit is a staple in many diets worldwide.
Bananas are rich in potassium, which helps regulate blood pressure and support muscle function. They also contain vitamin B6 and fiber, promoting digestive health.
- Origin: Southeast Asia, now grown worldwide
- Nutritional Benefits: High in potassium, vitamin B6, and fiber
- Mostly Found: Grown worldwide, with the Philippines and India being top producers
- Fun Fact: Bananas are one of the most commonly consumed fruits in the world, eaten fresh or used in cooking and baking.
12. Xoai
Xoai is the Vietnamese word for mango, a tropical fruit known for its sweet, juicy flesh. Mangoes are widely enjoyed around the world, especially in Southeast Asia and South America.
Mangoes are an excellent source of vitamins A and C, which support immune function and eye health. The fruit is also rich in fiber and antioxidants, which are great for digestion and overall wellness.
- Origin: South and Southeast Asia
- Nutritional Benefits: High in vitamins A and C, fiber, and antioxidants
- Mostly Found: Grown in tropical regions worldwide
- Fun Fact: Mangoes are often called the “king of fruits” due to their popularity and nutritional benefits.
13. Xiêm Coconut
Xiêm coconut is a type of coconut found in Southeast Asia, particularly in Vietnam. Known for its tender meat and sweet, refreshing water, this variety is often consumed fresh or used in beverages.
Coconut water is hydrating, rich in electrolytes, and provides a natural energy boost. The meat is high in healthy fats and is often used in cooking or desserts.
- Origin: Southeast Asia
- Nutritional Benefits: High in electrolytes, healthy fats, and fiber
- Mostly Found: Found in tropical regions of Southeast Asia
- Fun Fact: Xiêm coconuts are a popular source of coconut water in many Southeast Asian countries.
14. Xylocarpus
Xylocarpus is a type of mangrove fruit found in coastal regions. Although it is not commonly consumed raw, its seeds are valued for their use in local crafts and for medicinal purposes.
Xylocarpus fruits contain compounds that may have anti-inflammatory properties, making them useful in traditional medicine.
- Origin: Coastal regions, particularly in Asia and the Pacific Islands
- Nutritional Benefits: Used in traditional medicine for its anti-inflammatory properties
- Mostly Found: Found in coastal regions, especially in Asia and the Pacific Islands
- Fun Fact: The seeds of the Xylocarpus fruit are often carved and used in local art.
15. Xanthosoma
Xanthosoma, also known as malanga, is a root vegetable similar to yam or taro, often grown in tropical climates. The plant’s tuber is starchy and has a nutty flavor.
Xanthosoma is high in fiber, helping to promote healthy digestion. It is also a good source of vitamins A and C. The roots are often cooked and used in stews or soups.
- Origin: Tropical regions of Central and South America
- Nutritional Benefits: High in fiber and vitamins A and C
- Mostly Found: Grown in tropical regions worldwide
- Fun Fact: Xanthosoma is often used as a substitute for potatoes in traditional dishes.
16. Xocolatl Fruit
Xocolatl fruit is related to cacao and is often used to make chocolate. The fruit has a sweet, rich flavor and is often harvested for its beans, which are processed into cocoa.
- Origin: Mesoamerica (Mexico, Central America)
- Nutritional Benefits: High in antioxidants, particularly flavonoids
- Mostly Found: Grown in tropical regions
- Fun Fact: The word “chocolate” is derived from the ancient Aztec term “xocolatl.”
17. Xylosma
Xylosma is a plant known for its small, edible berries, which are occasionally used in jams and jellies. The plant grows in tropical and subtropical regions and is not widely known outside certain areas.
- Origin: Tropical and subtropical regions
- Nutritional Benefits: Contains antioxidants
- Mostly Found: Grown in tropical and subtropical regions
- Fun Fact: Xylosma berries are often used in local recipes for jams and jellies.
Bringing It All Together
This alphabet-defying collection demonstrates how botanical classification extends beyond familiar linguistic boundaries. The X-fruits represent diverse ecological adaptations, from drought-resistant Xoconostles that store water in arid Mexican landscapes to coconut Xylocarps engineered for oceanic dispersal.
Their culinary applications similarly showcase human ingenuity, changing initially challenging foods into beloved ingredients through creative preparation methods.
These botanicals also bridge the artificial divide between food and medicine, serving dual purposes in traditional wellness systems worldwide.
As climate change threatens agricultural biodiversity, these lesser-known varieties may hold untapped potential for future food security and medical applications.
By expanding our botanical vocabulary beyond common produce, we gain appreciation for nature’s remarkable diversity and the cultural knowledge systems that have preserved these specialized fruits across generations.
