30 Orange Colored Fruits List (+ Pictures & Names)

The most complete list of orange colour fruits, EVER. Including pictures, fun facts, and uses, ranging from orange citrus, small fruits, to tropical and Asian fruits!🧡

Fun fact(s): Golden currants vary in color, ranging from yellow, orange, red, to even black! (source: USDA)

Uses: Cook these small orange berries to make sauces, pies, and syrups, or dry them for granola, to top yogurt (or German quark), or to sub raisins like in this British coronation chickpea recipe.

Fun fact(s): These are also called “Inca berries” since they were cultivated by the Incas as early as 4,000 years ago! (source: WebMD)

Uses: Physalis is great when eaten raw, especially since they can be hard to get. You can add them to salads, desserts, or cook them into jams or dried to persevere them!

Fun fact(s): Loquat is part of the rose family, sharing lineage with apples, pears, and also strawberries! They have many health benefits such as being rich in antioxidants, preventing cancer and diabetes, and having anti-inflammatory effects (source: WebMD)!

Uses: They are often used in jams or chutneys, or incorporated into drinks and desserts!

Fun fact(s): Apricots were first cultivated over 4,000 years ago and they were first domesticated in China!

Uses: Similar to plums, apricots are often added into baked goods or made into jams and compotes. Both fresh and dried apricots are also great in breakfast bowls, sprinkled on top of acai breakfast bowls as an example.

Fun fact(s): There are more than 2,000 plum varieties worldwide, ranging in color from red to brown to black! You can see more varieties in my pink fruits and brown fruits list!

Uses: You can enjoy them raw, roasted, incorporated into baked goods (such as tarts and crisps), or even turn them into sauces for savory dishes!

Fun fact(s): Despite their name, their flesh is golden! Their striking black skin is also why these plums are listed in my black fruits list if you’d like to check that out!

Uses: Similar to the orange plums above, you can consume them raw or incorporate them into desserts or even savory sauces!

Fun fact(s): Peaches originated in China, where they are cherished as symbols of longevity and vitality. Their pale yellow to white flesh is also why they appear on my white fruits list!

Uses: Enjoy this common orange fruit fresh, grilled, or in desserts like pies, crisps, or cobblers. When in season, they are also great in salads!

Fun fact(s): Nectarines are a smooth-skinned variety of peach, not a hybrid fruit of peaches with plums.

Uses: Similar to peaches, enjoy them raw, grilled, or baked into desserts. They are also great as breakfast toppings on top of yogurt granola cups or combined with these applesauce overnight oatmeal.

Fun fact(s): Persimmons come in two main types: astringent (such as Hachiya) and non-astringent (such as Fuyu) and they are easily found in many parts of Asia! They might look a bit like tomatoes, but they have completely different taste profiles.

Uses: Eat them fresh as snacks or in salads, or blend them into purees which you can then incorporate into puddings!

Fun fact(s): Tamarillos are also known as “tree tomatoes” and they are native to the Andes in South America. They have juicy orange flesh with black edible seeds inside.

Uses: Slice them raw for salsas, juice them, or simmer them to make chutneys, jams, or sauces. You can even make beautiful upside down cake from them!

Fun fact(s): Also known as “horned melon” or “African cucumber”, this spiky orange fruit is (unsurprisingly) native to the southern parts of Africa!

Uses: Scoop out the juicy green pulp to eat as-is, add to fruit salads, blend into smoothies, or use as a unique garnish for desserts and cocktails/mocktails!

Fun fact(s): Grown in tropical regions and popular in Asia, there are over 500 varieties of mangoes worldwide, with flavors ranging from sweet to tangy. The sweet varieties were my favorite childhood fruit and I would be super happy when my parents came home with them!

Uses: Enjoy mangoes fresh, in smoothies, sliced over desserts (like in this mango dessert sushi), or even as a decor in this Christmas sushi platter. You can also use them in chutneys, salsas, mango sauce, or even make this super pretty mango matcha latte!

Fun fact(s): Also called “egg fruit,” canistel has a light orange skin with custard-like texture and a mildly sweet flavor.

Uses: Serve them raw as they are, bake them into pies or puddings, or use its creamy texture as a vegan substitute for dessert custards!

Fun fact(s): If you are familiar with the famous Thai green papaya salad, you would be surprised that these green papaya (which appears in my white fruits list) are just the unripe version of the regular papaya with orange flesh and black seeds!

Uses: Enjoy ripe orange papaya fresh or in smoothies; while use unripe papaya for salads to give them a nice crunch.

Fun fact(s): Cantalouope melons are incredibly hydrating, with over 90% water content!

Uses: Eat fresh, blend into smoothies or soups, add them in fruit salads, or as a refreshing topping for yogurt cups or flax pudding!

Fun fact(s): Clementines are often associated with the holidays because they’re in season and often gifted in Christmas stockings during the holidays!

Uses: Eat them fresh as a healthy snack, use their juice in dressings or marinades, or incorporate their zest into baked goods like cakes and muffins!

Fun fact(s): While clementines are often associated with Christmas, mandarins are widely used during Chinese New Year as a symbol of good luck and prosperity. If you’re interested, you can read more about it in this Time article.

Note that mandarin is a wider category of orange which includes clementine and tangerines.

Uses: Enjoy raw, add segments to salads, or use their juice and zest in sauces, glazes, and desserts.

Fun fact(s): The “navel” on this round orange fruit (the part opposite its stem) is actually a secondary fruit that didn’t fully develop!

Uses: Peel and eat as a snack, juice for a refreshing drink or even better, to make this chocolate orange mousse, then use the zest to flavor desserts, marinades, or vinaigrettes.

Fun fact(s): Tangerines get their name from Tangier, Morocco, where they were first exported.

Moreover, while tangerines are often called “mandarins” in the US, note that tangerine is just one specific type of mandarin oranges. So not all mandarins are tangerines! (source: Healthline)

Uses: Similar to other oranges, eat them fresh, add to fruit salads, or use the juice and zest in baked goods. They also pair well with chocolate, so sprinkle some orange peel on top of your chocolate date spread or on top of your Nutella acai bowl!

Fun fact(s): Green tangerines have green skin (instead of orange) and they are popular in large parts of Asia and the Middle East.

Uses: Use them the same way you would use regular orange tangerines, so juice for refreshing drinks, incorporate into sauces, or slice into salads for a sweet-tangy twist!

Fun fact(s): Minneolas are a cross between a tangerine and a grapefruit, recognizable by their bell-like shape.

Uses: Use them the same way you would use other oranges, so eat them fresh, juice them for cocktails or desserts, or use them in salads and sauces (like in my orange citrus aioli).

Fun fact(s): Blood oranges have striking red flesh due to anthocyanins, a type of antioxidant known to fight cancer. These compounds decrease damage caused by free radicals which then lowers the risk of cells turning cancerous! (source: WebMD)

Uses: Consume them raw to preserve its stunning & vibrant orange colors, whether it’s for snacks, as garnish, or dipped in chocolate similar to my chocolate covered grapes. They also look stunning and taste great in upside down cakes!

Fun fact(s): Pomelo is the largest citrus fruit, measuring up to 12 inches (30 centimeters)!

Uses: Enjoy fresh, add to fruit salads, or use the juice and pulp in salsas, salads, or desserts.

Fun fact(s): Kumquats are one of the few citrus fruits you can eat whole, skin and all. When bitten, they kinda pop in your mouth so I highly recommend for you to try them, especially when you are in Asia where there will be plenty of them!

Uses: They are great eaten raw as snacks, while some might prefer candied kumquats or might turn them into marmalades and jams. Their tiny size is also great to showcase in baked goods or as toppings/garnishes, like on top of this almond butter overnight oats!

Fun fact(s): Calamansi is a hybrid of a kumquat and a mandarin!

Uses: Juice for drinks, marinades, or dipping sauces. They are also great to squeeze on top of many dishes to give them a bright zesty finish!

Fun fact(s): Orange bell peppers are a more ripe version of green bell peppers, having matured on the vine to develop a sweeter flavor.

Uses: Great raw in salads, stuffed with grains and veggies, or sautéed and added to stir-fries, sandwiches, and wraps. You can also roast them for a smoky flavor and combine them with pesto like what I did in my vegetarian tea sandwiches!

Fun fact(s): Orange tomatoes are usually sweeter and less acidic than red tomatoes!

Uses: Perfect for fresh dishes like salsas, salads (like in my Simple Carpaccio Salad), stir fries (like in my Gochujang Noodles) or roasted (like in this Tandoori Vegetable Platter).

Fun fact(s): Butternut squash is rich in beta-carotene, which then gets converted into vitamin A for your body! It is also rich in other vitamins and minerals such as vitamin C, magnesium, and potassium (source: WebMD).

Uses: Roast it, add it to soups, or mash it for a creamy side dish. It also works well in casseroles and pies!

Fun fact(s): Acorn squash is named for its acorn-like shape, just way bigger! They have green skin with a bright orange flesh inside!

Uses: Roast it, stuff it with grains or veggies, or use it in soups. It can also be mashed or puréed for pies and other baked goods!

Fun fact(s): Red kuri squash is a Japanese variety known for its deep orange color and nutty flavor. It has a sweet taste with a hint of chestnut!

Uses: Great for roasting, soups, stews, or curries. You can also purée it for baked goods or mash it as a side dish.