The most complete list of brown colour fruits, EVER. Including pictures, fun facts, tastes, and uses, ranging from pears, chocolate, to berries. We got you covered!🀎

Table of Content

Intro and Disclaimer

Thirty-one brown fruits including names, photos, and further explanations, making this one the most comprehensive list you can find on the Internet!

Before we get started, a disclaimer is there are a small number of fruits whose dominant color is not brown, but still have some brown in them. I include them here because as you know, brown is also a subjective color. For example, something that is brown-ish red could still be considered brown. Besides, this post has to live up to its title of the most comprehensive list on the Internet right! πŸ˜‰

Alright, let’s jump right into it!

Super Small Brown Fruits

1. Dates

A white bowl containing brown Mazafati dates on a wooden plank and a white striped napkin.

Fun fact(s): Dates are one of the oldest cultivated fruits, with evidence of their cultivation dating back to around 4000 B.C. as explained by this Smithsonian Magazine article.

Taste and texture: Dates have a rich, caramel-like sweetness and a chewy texture with a slight stickiness.

Uses: Dates are really great as a whole food, unprocessed alternative to sugar! They’re perfect in desserts, such as the simple but delicious date & peanut butter combo, energy bars, sweet sauces, and like what I did here in my No-Sugar Chocolate Date Spread.

2. Jujube Dates

A bunch of red jujube dates taken from above as a flat lay.

Fun fact(s): Jujubes (aka Chinese dates or red dates) have been used in traditional Chinese medicine for centuries. Theywere later proven by science to be high in antioxidants, vitamin C, and fiber. These nutrients have been shown to improve blood sugar levels, lower cholesterol levels, and reduce the risk of diseases such as colorectal cancer as explained in this WebMD article!

Taste and texture: Jujubes have a sweet, apple-like flavor when fresh and a chewy texture when dried.

Uses: Jujubes are often dried and used in traditional Chinese desserts, teas, and herbal remedies. However, they can also be eaten fresh or cooked into jams, sauces, and preserves. I’ve even made banana bread using jujube and they’re delicious!

3. Turkish Figs

A bunch of dried Turkish figs taken from above in a flatlay format.

Fun fact(s): These brown Turkish figs, also known as Texas everbearing figs, are a popular variety of figs prized for their sweet, rich flavor and reliable fruit production. They’re both delicious when eaten fresh or dried as in the photo above!

Taste and texture: Fresh Brown Turkey figs have a lusciously sweet taste with a jam-like texture and a hint of honey and caramel. Whereas the dried ones are sweet, seedy, crunchy, and chewy!

Since these are usually sold coated with corn starch here in the Netherlands, I kinda think that they taste a bit like mochi! Speaking of mochi, you might like my Nutella Mochi Daifuku recipe!

Uses: They are delicious when eaten fresh. However, they also pair well with (vegan) cheeses, charcuterie boards, and salads, and can be used in desserts like fig tarts and cakes.

4. Medlar

A brown medlar fruit still in the plant, with an insect on it.

Fun fact(s): Although it is way less common to find medlar across Europe and the US these days, medlar was often depicted in medieval art.

Taste and texture: Medlars have a tart flavor when raw, but once bletted (allowed to overripen and partially ferment), they develop a complex taste similar to apple butter with a hint of cinnamon.

Uses: Bletted medlars are typically used in jams, jellies, and puddings. For more info about medlar, I recommend checking out this article!

5. Raisins

Close-up shot of dried raisins taken from above.

Fun fact(s): Raisins are dried grapes and the process of drying concentrates their natural sugars, making them sweeter than fresh grapes. Speaking of grapes, you might like my Chocolate Covered Grapes recipe for a fun snack/dessert!

Taste and texture: They have a chewy texture with a sweet flavor.

Uses: Raisins are commonly used in baking, particularly in bread, cakes (such as in this Weetabix Cake Loaf), and cookies, as well as in savory dishes like rice pilafs and salads.

6. Mulberries

A bunch of dried white mulberries looking brown, taken from the side.

Fun fact(s): There are several species of mulberries, but the most commonly cultivated for their fruit are Morus alba (white mulberry), Morus nigra (black mulberry), and Morus rubra (red mulberry). The picture above shows dried white mulberries which is why they look brown!

Taste and texture: Mulberries have a sweet-tart flavor reminiscent of blackberries, with a juicy texture and a hint of crunch from their tiny seeds.

Uses: They can be used fresh in desserts like pies, tarts, or dried and added to trail mixes, granola, or as toppings for breakfasts such as in this Acai Breakfast Bowl!

Small Brown Fruits

1. Kiwi

Four green kiwi fruit with fuzzy brown skins.

Fun fact(s): Contrary to the popular belief that kiwi is native to New Zealand, kiwi has Chinese origins. It was actually first called the Chinese gooseberry!

Taste and texture: Brown on the outside but usually either green or yellow on the inside, kiwifruit has a fuzzy and hairy skin with sweet-tangy-citrusy flavor, edible black seeds, and juicy flesh.

Uses: Kiwifruit is enjoyed fresh or used in fruit salads, smoothies, and desserts. One tip I have is to wait until your kiwis are a little bit overripe. They’re just much sweeter this way!

2. Sapodilla

Brown sapodilla fruit in a basket, with one sapodilla opened up to show the yellow flesh inside.

Fun fact(s): Besides its edible fruit, the bark and leaves have been used in traditional medicine to treat ailments like fever, diarrhea, and arthritis. Similar to kiwifruit, they also have a bit of that hairy and fuzzy skin. However, the flesh really differs as sapodilla usually has yellow/orange/brown-ish flesh.

Taste and texture: Sapodilla has a unique taste similar to brown sugar with a soft and sometimes grainy texture.

Uses: Sapodilla is eaten fresh or often used in smoothies, milkshakes, and baked goods.

3. Santa Rosa Plums

A bunch of Santa Rosa plums on a vintage white and blue plate.

Fun fact(s): Santa Rosa plums were developed by horticulturist Luther Burbank in Santa Rosa, California. This is also where it got its name from!

Taste and texture: Santa Rosa plums offer a perfect balance of sweet and tart flavors with juicy, tender flesh.

Uses: These plums are versatile, lending their sweet-tart flavor to jams, preserves, pies, compotes, and adding depth to savory dishes like roasted veggies or salads.

4. European or Italian Plums

A bunch of European or Italian plums on top of one another.

Fun fact(s): European plums do not grow in the wild, but only in cultivation! They also have orange flesh inside.

Taste and texture: European plums have a dense texture and a rich, honeyed sweetness with subtle tartness. Similar to most fruits, the longer you wait until they ripen, the sweeter they will be.

Uses: They are often made into tarts, cakes, jams, and sauces.

5. Longan

Longan fruits with a couple of them opened to show the white flesh and dark seed.

Fun fact(s): Longan is also known as “dragon eye fruit” as it resembles an eyeball when peeled, with white translucent flesh and dark seed inside.

Taste and texture: This round brown fruit has a sweet and floral note similar to lychee, with a juicy and slightly firm texture.

Uses: Longan is often eaten fresh as a snack, added to fruit salads, or used in sweet dessert soups. They are also commonly infused into tea!

6. Langsat / Longkong

Brown langsat fruits with skin, taken from above.

Fun fact(s): This round brown fruit looks similar to longan as it also has white translucent flesh, but the biggest difference is that when peeled, langsat flesh looks more like cloves (like garlic cloves, or like what you see in oranges), while longan has a single berry in each fruit.

Taste and texture: Langsat has a sweet and tangy flavor with a hint of sourness, and its flesh is juicy and succulent.

Uses: Langsat is typically eaten fresh, but it can also be juiced or used in jams, jellies, and preserves.

7. Rambutan

Rambutan fruit, opened up to show the pearl-like fruit inside.

Fun fact(s): Rambutan literally translates to “hairy” in Indonesian, referring to its hairy and spikey exterior.

Taste and texture: Rambutan has a sweet and slightly tart flavor, with white, juicy, and tender flesh surrounding the seed inside.

Uses: Rambutan is commonly eaten fresh as a snack or added to fruit salads and desserts like fruit cocktails (es buah).

8. Salak / Snake Fruit

A bunch of brown salak or snake fruit on top of one another, taken from above.

Fun fact(s): Salak, also known as “snake fruit,” gets its name from the reddish-brown, scaly rough brown skin that resembles snake scales. But don’t worry, there’s nothing dangerous about this fruit!

Another fun fact is that salak is native to Indonesia, which is where I come from!

Taste and texture: Salak has white flesh with a crunchy texture similar to an apple, with a sweet and tangy flavor. Depending on the variety, they can have hints of pineapple, grapefruit, and sugar.

Uses: Like many other Asian fruits, salak is typically eaten fresh.

9. Tamarind

Tamarind fruit with tamarind leaves, showing the brown flesh inside.

Fun fact(s): Although this one is still considered a fruit, people usually use in cooking than eaten fresh. An example of where this is used is in My Mum’s Vegan Rendang recipe!

Taste and texture: Tamarind has a unique sweet-sour flavor with a hint of tartness, and its pulp is sticky and fibrous.

Uses: Tamarind is used to flavor dishes such as curries, soups, sauces, and chutneys, as well as beverages like tamarind juice.

10. Passion Fruit

A bunch of passion fruits in a basket, with some fruits opened to show the orange seeds inside.

Fun fact(s): Passion fruit is named after its distinctive flower that resembles the crown of thorns said to represent the Passion of Jesus Christ. I gotta say that the first time I saw this flower, I was just super impressed!

Taste and texture: This round brown fruit has a sweet-tart flavor with tropical notes. Moreover, its pulp is filled with crunchy seeds with orange jelly-like coating.

Uses: Passion fruit is commonly used in desserts like mousses and cheesecakes, as well as in beverages like cocktails, mocktails, juices, and smoothies.

11. Chestnut

Chestnuts with hulls and without hulls to show the spikey hulls.

Fun fact(s): Botanically, chestnuts are fruits in and of themselves while most nuts are the seeds of a fruit. Although botanically, they’re considered nuts, they have a high starch and water content, making them more similar to grains or starchy vegetables than typical nuts. As you can see, chesnuts also have spikey hulls!

Taste and texture: Chestnuts have a subtly sweet and nutty flavor with a creamy texture when cooked, and they are often compared to potatoes or sweet potatoes in taste and texture.

Uses: Chestnuts can be roasted, boiled, or pureed and used in both sweet and savory dishes, including soups, stuffings, desserts like chestnut cream, and holiday treats like.

12. Walnut

Brown walnut with hulls, with one of them cracked opened to show the walnut inside.

Fun fact(s): If you wonder why walnut is included here, that’s because nuts are actually fruits as they’re defined as “dry, single-seeded fruits that have high oil content” here by the USDA.

Taste and texture: Walnuts have a rich, earthy flavor with a slightly bitter undertone and a crunchy texture.

Uses: Walnuts are versatile and can be used in a variety of dishes, including salads, baked goods (like in my Brownie Baked Oats, which is a part of my Healthy Baked Oats No Egg recipe). Walnuts are also great in savory dishes like pesto and as crunchy toppings!

Medium-Sized Brown Fruits

1. Red Banana

A bunch of red bananas which look like they have brown skin.

Fun fact(s): Red bananas, also known as “Red Dacca” bananas, get their name from their deep red-purple skin, which indicates their high antioxidant content.

Taste and texture: They have a creamy texture and a slightly sweeter flavor compared to traditional yellow bananas, with hints of raspberry or strawberry.

Uses: Red bananas are typically eaten fresh as is, but they can also be used in smoothies, baked goods, and desserts like fruit salads and ice creams. Speaking of banana

2. Canistel / Eggfruit / Yellow Sapote

Yellow sapote or canistel being hung in a market in Bogor, Indonesia.

Fun fact(s): Canistel, also known as “eggfruit” due to its creamy, custard-like texture. It has yellow/orange flesh inside, a similar color to mangos.

Taste and texture: Canistel has a sweet flavor reminiscent of sweet potatoes or pumpkin pie, with a smooth and velvety texture similar to mashed potatoes. Moreover, at least the ones in Indonesia (which we call sawo mentega, literally translated to margarine/buttery sapodilla) have hints of durian!

Uses: They are commonly eaten fresh or incorporated into desserts like puddings, custards, and pies.

3. Mamey Sapote

Mamey sapote with brown skin, red flesh, and a big black seed on a wooden board.

Fun fact(s): Mamey sapote has many names in different parts of the world such as zapote, mamey, and zapote grande across Latin America, or chico-mamey in the Philippines!

Taste and texture: This round brown color fruit has a sweet and creamy flavor with a smooth, velvety texture. Some people describe it as tasting like mango while others describe it as a mix of peach, apricot, and raspberry.

Uses: Mamey sapote is typically eaten fresh, but it can also be used in smoothies, milkshakes, and desserts like custards and mousses.

4. Black Sapote

Creamy, chocolatey black sapote with green skin looking like chocolate pudding.

Fun fact(s): Black sapote is often called “chocolate pudding fruit” because its flesh has a dark brown color and a taste and texture reminiscent of chocolate pudding when ripe. Speaking of pudding, you might also like my Flax Seed Pudding recipe which is perfect for both breakfast and dessert!

Taste and texture: It has a mild, sweet flavor with hints of chocolate and vanilla, and its flesh is soft and creamy.

Uses: Black sapote is best eaten fresh when fully ripe, but it can also be used in smoothies and desserts. It can even be used as a natural chocolate substitute in recipes!

5. Bosc Pear

Close-up of a brown Bosc pear on a white plate with a white background.

Fun fact(s): Bosc pears, also known as “Beurre Bosc,” originated in France or Belgium and were named after a horticulturist who first introduced them.

Taste and texture: They have a sweet flavor with hints of cinnamon and nutmeg, and their flesh is dense, crisp, and juicy.

Uses: Bosc pears are excellent for both cooking and eating fresh. They hold their shape well when baked or poached, making them ideal for pies, tarts, and desserts like pear crisps and compotes.

6. Nashi Pear

Someone cutting a brown Nashi pear with a large knife on a bamboo cutting board.

Fun fact(s): Nashi pears, also known as “Asian pears” or “apple pears,” are native to East Asia. They have been cultivated for thousands of years in China, Korea, and Japan!

Taste and texture: This brown round fruit has a crisp and juicy texture similar to apples, with a sweet and refreshing flavor and a subtle floral aroma. I’d say that they’re crispier but more watery than your regular pears.

Uses: They are often eaten fresh as a snack or added to salads for a crunchy texture and sweet flavor. They can also be used in cooking and baking, particularly in Asian cuisine, where they are used in dishes like stir-fries and in Korean BBQ Marinade.

Speaking of BBQ, you might like my Barbecue Mayo / Aioli recipe here!

7. Coconut

Coconut fruit cracked open on a grey background.

Fun fact(s): Coconuts usually float in water and are water-resistant, meaning that they can travel across oceans and grow again on new shores. What a traveller!

Taste and texture: Coconut flesh is sweet and creamy, with a distinctly tropical flavor, while coconut water is refreshing and hydrating with a slightly sweet taste. It’s definitely my favorite thing to order whenever I’m in a tropical country!

Uses: This highly versatile fruit has so many applications in the kitchen! Coconut milk, cream, and oil are commonly used in Asian cuisines, while shredded coconut is often used in desserts such as in my Pineapple Carpaccio Dessert with Coconut Flakes.

8. Cacao

Two hands holding brown cacao beans after roasting.

Fun fact(s): Each year, cacao trees will typically produce about 40 pods, amounting to 2500 beans. That’s a lot!

Taste and texture: Cacao beans have a rich, complex flavor with bitter, fruity, and nutty notes, while cocoa powder and chocolate derived from cacao have a deep, intense chocolate flavor.

Uses: Cacao is used to make various chocolate products, including cocoa powder, chocolate bars, cocoa butter, and chocolate chips (which I then used in my Chocolate Chip Cookie Dough Baked Oats). It is also used in baking, desserts (such as my Dark Chocolate Peanut Clusters), and beverages like hot chocolate and milkshakes (such as in my Banana Nutella Milkshake / Smoothie).

9. Baobab

Someone opening up a brown baobab fruit to show the creamy white pulp inside.

Fun fact(s): Baobab fruits come from baobab trees, which have a long history of cultural significance in Africa where they are revered as sacred trees.

Taste and texture: Baobab fruit has a tart and tangy flavor similar to citrus fruits with a sweet undertone.

Uses: The pulp is used to make a nutritious baobab powder that can be added to smoothies, juices, yogurt, and baked goods.

10. Banana Blossom

Brown / reddish banana blossom with a bunch of green bananas on top, with the banana leaves behind.

Fun fact(s): Also known as “banana heart” or “banana flower,” it is the large, tear-shaped flower that grows at the end of a cluster of bananas on the banana plant. Fascinating!

Taste and texture: Banana blossom has a mild, slightly bitter flavor with a crunchy texture similar to artichoke hearts, and its petals are often cooked as a vegetable in Southeast Asian cuisine. Speaking of veggies, you might also like my List of 35 Brown Vegetables!

Uses: Banana blossom is used in a variety of dishes in Southeast Asian cuisine, including curries, stir-fries, and soups. It can also be preserved in brine for later use, which is how I usually get my banana blossom: in cans!

Recently, they’re also popular as a fish substitute among vegans, with some turning them into fish and chips!

Big Brown Fruits

1. Durian

A couple of spikey durian fruits being hung with white raffia string in a market somewhere in Asia.

Fun fact(s): Durian is often referred to as the “king of fruits” due to its large size, spikey exterior, strong aroma, and distinctive flavor profile.

Taste and texture: Durian’s flavor is often described as a combination of sweet and slightly fermented taste, with creamy, custard-like flesh. However, its aroma can be off-putting, which is also why it’s banned in lifts and public transport in SingaporeπŸ˜‚.

Uses: Durian is primarily eaten on its own. However, it is also used in various desserts, including ice creams, cakes, and pastries.

2. Cantaloupe Melon

A bunch of yellow/brownish cantaloupe melons taken from above.

Fun fact(s): Cantaloupe is the most popular variety of melons consumed in the US!

Taste and texture: Cantaloupe has a sweet and juicy orange flesh with a subtle musky aroma. It has a soft and tender texture.

Uses: They are commonly eaten fresh as a snack or added to fruit salads, smoothies, and desserts. It can also be used in savory dishes like salads, and salsas, or even made into cold soups.

3. Santa Claus Melon / Piel de Sapo

Close-up of green/brown-ish Santa Claus melon, which is also called Piel de Sapo.

Fun fact(s): Santa Claus melon, also known as “Christmas melon” or “Piel de Sapo” got its name as it’s usually harvested from June to October, but will stay fresh until around Christmas!

Taste and texture: Santa Claus melon has a mild, sweet flavor similar to honeydew melon with juicy flesh.

Uses: Similar to cantaloupes, Santa Claus melon is usually enjoyed on its own or added to fruit salads, smoothies, and desserts. Of course it also makes it a versatile ingredient in salads, salsas, and cold soups!

FAQ

What fruit is brown in color?

Some examples of brown fruits are kiwi, bosc pear, dates, passion fruit, coconut, plum, and cantaloupe melon. Other brown fruits that are harder to find in the West are sapodilla, longan, salak, tamarind, baobab, chocolate habanero peppers, and sapote.

What is the brown fruit that looks like chocolate?

If it looks like a cacao pod, then it’s probably a baobab fruit. But if you’re looking for fruits that taste like chocolate, it’s called black sapote.

What is the brown fruit like lychee?

Longan or langsat are my two best guess! Rambutan could also be one although they have a more reddish skin color.

What brown fruit is similar to rambutan?

It’s either longan or langsat. Lychee could also be it although lychee has more of a pinkish skin.

What is a brown fuzzy skin fruit?

It’s either kiwi or sapodilla. And another fun fact is that kiwi is botanically classified as a berry!

What is a tropical fruit that is brown on the inside?

It’s probably sapodilla or tamarind!

Final Words

There you have it, 31 brown fruits across the world, highlighting the richness of the plant-based world!

From the citrusy sweetness of fuzzy kiwifruit to sweet and chocolatey richness of black sapote, I hope this post inspires you to discover new flavors and enjoy the pleasures of cooking with nature’s bounty.

If you like this post, I think you will also like these posts:

🀎 35 Brown Vegetables List

🀍 35 White Vegetables List

🩷 25 Pink Vegetables List

πŸ–€ 33 Black Vegetables List

Happy cooking, and may your culinary adventures be filled with delicious discoveries!πŸ§‘β€πŸ³πŸ˜‹