Random Fruit Generator: 120 Fruits, Where They Grow and How They Taste

One press draws fruit from a list of 120, each with where it comes from and how it tastes.

Random Fruit Generator: 120 Fruits, Where They Grow and How They Taste

  1. Date
  2. Plum
  3. Mango
  4. Key lime
  5. Medlar
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Seen 5 of 120

Tip: the space bar makes new ones.

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Random Fruit Generator: 120 Fruits, Where They Grow and How They Taste: how it works

Five fruits at a time, out of 120: this random fruit generator covers apples and stone fruit, berries, citrus, melons, tropical fruit, and a few that fit nowhere else. Each card says where the fruit comes from and how it tastes, with a season where we could confirm one. The Kind and How easy to find rows narrow the draw together.

For when the thought is just: give me a random fruit

Set the count to 1 and the page works as a fruit randomizer for small decisions: what goes in the lunchbox, which jam to make, what to sketch. Tap Easy to find if the answer has to be on a shelf near you: 31 supermarket fruits, from apple to pomegranate. Add Berries and currants and five are left. Citrus with Hard to find leaves four: bergamot orange, citron, Buddha's hand and finger lime.

What counts as a fruit here

The list keeps to fruits people eat as fruit. Tomatoes, cucumbers, peppers and avocados are fruits to a botanist, but cooks treat them as vegetables, so they are out. Hybrids with a name of their own, such as tangelo, boysenberry and calamansi, get a card each, and the card names the parents.

Tips

  • To pick a random fruit for a class quiz, tap Hide all facts, draw 10 and ask where each one comes from. Grapefruit and kiwifruit catch most people out.
  • Try one new fruit a month: tap Hard to find, draw 1, and look for it at an international grocer or a farmers' market.
  • Starts with suits alphabet games. Q gives quince, Y gives yuzu, and X gives nothing, which settles the argument.

Questions and answers

Which season do the cards mean?

Harvest time in the Northern Hemisphere, unless the card names a place, such as honeydew in California or mamey sapote in Florida. A card carries a season only where we could confirm one in its source, so many tropical fruits and year-round supermarket fruits have none.

How are Easy to find and Hard to find decided?

They are our own grading, made as a supermarket shopper in North America or Europe would see it. Easy to find holds 31 fruits that most large shops stock for much of the year. Hard to find holds 37 that rarely travel far, such as jabuticaba, cloudberry and pawpaw. The other 52 sit in between.

Why is a banana under tropical fruit and not under berries?

The groups follow how shops and cooks sort fruit, not botany. To a botanist a banana, a grape, a kiwifruit and even a finger lime are berries, while a raspberry is not: it is a cluster of tiny drupelets. A coconut is a drupe, like a cherry.

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All 120 fruits

Apples, pears and stone fruit 16

  • Apple From Central Asia, where its wild ancestor still grows. Crisp, sweet to sharp. Late summer to autumn.
  • Apricot Domesticated in Central Asia and China. The name reached English through Arabic, Spanish and French.
  • Asian pear Crisp, grainy and full of water. It comes from southern China and northern Indochina.
  • Crabapple Wild apples of the northern temperate zone. Most are too sour to eat raw.
  • Damson Forms of it are native to Great Britain. Somewhat astringent, so mostly made into jam. Late August to October.
  • Greengage Originated in the Middle East. Pale green flesh with a rich, confectionery flavour.
  • Loquat From the cool hills of south-central China. Tangy, with hints of apricot and peach. Spring to summer.
  • Medlar Hard and acidic until it softens, or blets, after frost. Then it tastes like apple sauce. A winter fruit.
  • Mirabelle plum A speciality of Lorraine in France. Small, sweet and full of flavour. July to mid-September.
  • Nectarine A peach with glossy skin and no fuzz. The smooth skin is a recessive trait.
  • Peach First domesticated in China in the Neolithic. Soft, juicy and sweet under a fuzzy skin.
  • Pear From the Tian Shan foothills, tamed in China and Asia Minor. Picked green, it ripens at room temperature.
  • Plum Roots in Eastern Europe, the Caucasus and China. Sweet to tart, and the skin is often the tartest part.
  • Quince From the forests south of the Caspian Sea in Iran. Hard, tart and astringent, so most are cooked.
  • Sour cherry A natural cross of sweet cherry and dwarf cherry. Sour pulp. Morello ripens mid to late summer.
  • Sweet cherry Native to Europe, Anatolia, the Maghreb and Western Asia. Bright red to dark purple when ripe in midsummer.

Berries and currants 23

  • Bilberry Picked wild across Europe and northern Asia. Stains hands, teeth and tongue deep blue or purple.
  • Blackberry Grows wild through most of Europe. Sweet to tart. Red when unripe, black when ready.
  • Blackcurrant Strongly flavoured summer fruit from central and northern Europe and northern Asia.
  • Blueberry Commercial blueberries are all native to North America. Sweet with some acidity. May to August.
  • Boysenberry A cross of raspberry, blackberry, dewberry and loganberry. Soft, thin-skinned and sweet-tart.
  • Chokeberry So astringent it makes your mouth pucker, hence the name. From eastern North America.
  • Cloudberry Grows on Arctic tundra and in boreal forest. Distinctly tart. Ripens amber in early autumn.
  • Cranberry Grows in acidic bogs across the cooler north. The acid usually beats the sweetness. Harvested in autumn.
  • Elderberry The dark berries are mildly poisonous raw and edible once cooked. A European native.
  • Goji berry An East Asian berry usually sold dried, when it is sometimes compared to a raisin.
  • Gooseberry Long grown in Britain, and found wild as far north as 63° in Norway. Early pickings are sour.
  • Haskap A blue honeysuckle berry with a name from the Ainu of Hokkaido. Ready about two weeks before strawberries.
  • Huckleberry The state fruit of Idaho and Montana. Tart or sweet. Ripens mid to late summer.
  • Lingonberry From boreal forest and Arctic tundra. Quite tart, so usually cooked and sweetened. Late summer to autumn.
  • Loganberry A blackberry and raspberry cross, made by accident in Santa Cruz, California, in 1881.
  • Mulberry Turns from pink to red to dark purple, and is sweet when fully ripe. Black mulberries add tartness.
  • Raspberry Sweet but tart, and at home across Europe and northern Asia. Summer to early autumn.
  • Redcurrant Native to western Europe. Known for a tart flavour that comes from its organic acids.
  • Salmonberry Grows wild on the west coast of North America, from Alaska to California. Early May to late July.
  • Saskatoon berry The city of Saskatoon is named after this North American berry. Sweet and nutty. Early summer.
  • Sea buckthorn Bright orange and very sour, thanks to malic acid. It grows wild across cold-temperate Eurasia.
  • Strawberry First bred in Brittany, France, in the 1750s. Sweet, juicy and fragrant.
  • Tayberry Named after the River Tay in Scotland and patented in 1979. Sweeter and larger than a loganberry. Early July.

Citrus 20

  • Bergamot orange Grown around Reggio di Calabria in Italy. Oil from its skin flavours Earl Grey tea.
  • Bitter orange Also called the Seville orange or the marmalade orange. Its home is Southeast Asia.
  • Blood orange A natural mutation, with Moro from Sicily. Tastes of orange and raspberry. Cold nights turn the flesh red.
  • Buddha's hand A fingered citron, probably from northeast India or China. No pulp or juice, just fragrant rind and pith.
  • Calamansi A kumquat and mandarin hybrid from the Philippines, with very sour juice and a sweet peel.
  • Citron One of the original citrus fruits, from the Himalayan foothills. Thick, coarse rind that is often candied.
  • Clementine Arose in Misserghin, Algeria, in the late 1800s. Juicy, sweet, less acid than an orange and easy to peel.
  • Finger lime From rainforest on the Queensland and New South Wales border. Tangy beads that burst. Also called caviar lime.
  • Grapefruit Arose in Barbados in the 1700s from sweet orange and pomelo. Sour to semi-sweet and a little bitter.
  • Key lime Named after the Florida Keys, though it comes from Southeast Asia. The flavour in Key lime pie.
  • Kumquat Eaten whole: the skin is sweet and the pulp inside slightly sour. From southern China.
  • Lemon A hybrid of citron and bitter orange. The juice is 5 to 6% citric acid, hence the sour taste.
  • Mandarin One of the original citrus species, from South China and Vietnam. Sweeter and stronger than an orange.
  • Meyer lemon Native to China, brought to the US in 1908. Sweeter and less acidic than a common lemon. Main crop in winter.
  • Orange A pomelo and mandarin hybrid from southern China, northeast India and Myanmar. Navel oranges ripen in winter.
  • Persian lime A Key lime and lemon cross, sold green. Less acidic than a Key lime and without its bitterness.
  • Pomelo The largest citrus fruit, native to Southeast Asia and not a hybrid. Tastes like a sweet grapefruit.
  • Satsuma Named in English after the old Satsuma Province of Japan. Cold-hardy, and sweeter when grown in the cold.
  • Tangelo A grapefruit and tangerine cross. Minneola, released in 1931, has a neck at the stem. Tart and juicy.
  • Yuzu From central China, reaching Japan and Korea in the Tang dynasty. Tart and fragrant, used for zest and juice.

Melons, grapes and vine fruit 12

  • Cantaloupe Named after Cantalupo, a papal summer estate. Sweet, aromatic and usually orange inside.
  • Concord grape Developed in 1849 by Ephraim Wales Bull in Concord, Massachusetts. Sweet and musky. Used for grape jelly.
  • Galia melon Bred in Israel, released in 1973 and named after the breeder's daughter. Sweet and aromatic.
  • Grape Cultivated for about 8,000 years. The vine is native to the Mediterranean and Central Asia.
  • Honeydew The American name for the White Antibes melon of southern France. August to October in California.
  • Horned melon A water source in the Kalahari, in its native Southern Africa. Tastes like banana, cucumber and lime.
  • Kiwi berry From Japan, Korea, northern China and the Russian Far East. Grape-sized, smooth-skinned and eaten whole.
  • Kiwifruit From central and eastern China. A New Zealand exporter named it kiwifruit in 1959. Sweet and sour.
  • Korean melon Golden skin, white flesh, about 300 grams. Tastes between honeydew and cucumber.
  • Muscadine Native to the southeastern and south-central US. Thick, tough skin that fends off many plant diseases.
  • Passion fruit Native from southern Brazil through Paraguay to northern Argentina. Seedy pulp, slightly acidic and musky.
  • Watermelon Domesticated in Sudan and grown in Egypt by 2000 BC. Sweet, juicy flesh, deep red to pink.

Tropical fruit 41

  • Açaí Native to eastern Amazonia, in swamps and floodplains. The palm bears fruit all year.
  • Acerola Native from the Lesser Antilles to Brazil. Usually sour, sweeter when grown well. Often juiced.
  • Ambarella Spread across the Pacific by canoe from Melanesia. Crunchy and a little sour raw. Fruits almost all year.
  • Banana Probably domesticated in New Guinea. Cavendish is the main kind eaten in the West. Starchy to sweet.
  • Black sapote Native to Mexico, Central America and Colombia. The ripe pulp is likened to chocolate pudding.
  • Breadfruit Bred in Polynesia from the breadnut. Cooked, it tastes like potato or fresh bread.
  • Cape gooseberry Reportedly native to Chile and Peru. Sweet with a mildly tart, grape-like flavour, inside a papery husk.
  • Cashew apple Native to tropical South America. The cashew nut grows at its tip. The juice is sweet and astringent.
  • Cherimoya Genetics place its origin in Honduras and Guatemala. Sweet with slight acidity. Late winter to early spring.
  • Coconut From the Central Indo-Pacific, carried across oceans by Austronesian sailors. A drupe, not a true nut.
  • Cupuaçu An Amazon basin relative of cacao. The white pulp smells of chocolate and pineapple.
  • Dragon fruit A cactus fruit native to southern Mexico and the Pacific coast of Central America. Widely grown in Vietnam.
  • Durian From Borneo and Sumatra. The smell is strong enough that Singapore and Bangkok ban it on public transport.
  • Feijoa From the highlands of southern Brazil, Colombia and Uruguay. Sweet, slightly tart, aromatic. Drops when ripe.
  • Guava Native to Mexico, Central America, the Caribbean and northern South America. Pulp runs off-white to deep pink.
  • Jabuticaba Grows straight on the trunk of a Brazilian tree. Sweet white flesh in a thick, astringent purple skin.
  • Jackfruit The largest tree-borne fruit, up to 50 kg. Sweet, with pineapple and banana notes. It comes from India.
  • Jamun Native to the Indian subcontinent and Southeast Asia. Sweet, mildly sour, astringent. Turns the tongue purple.
  • Java apple From the Greater Sunda Islands and Malay Peninsula. Tastes like a snow pear and is as watery as watermelon.
  • Langsat From peninsular Thailand and Malaysia to Indonesia and the Philippines. Tastes like grape and grapefruit.
  • Longan The name means dragon eye. Milder and muskier than lychee. From Southeast Asia and southern China.
  • Lychee Grows wild in southern China, northern Vietnam and Cambodia. Sweet, mildly tart, with a rose-like scent.
  • Mamey sapote Native to Central America and southern Mexico. Creamy, like sweet potato and honey. May to July in Florida.
  • Mango From northwest Myanmar, Bangladesh and northeast India. National fruit of India, Pakistan and the Philippines.
  • Mangosteen Sweet, tangy segments inside a deep purple rind. From the Malay Peninsula and Borneo.
  • Miracle fruit Makes sour food taste sweet for up to about 30 minutes. It comes from tropical West Africa.
  • Naranjilla Also called lulo. Citrus flavour, something like pineapple and lime. Mostly used for juice.
  • Papaya First domesticated in southern Mexico and Central America. Soft flesh around a hollow lined with black seeds.
  • Pepino Presumed native to the Andes. Mild and juicy, like honeydew mixed with cucumber.
  • Pineapple Wild in the Paraná and Paraguay river basins of South America. A plant matures within about a year.
  • Plantain A cooking banana, starchy and neutral in flavour. Fruits all year, which makes it a reliable staple.
  • Rambutan Named from the Malay word rambut, hair. Sweet flesh under a hairy rind. A Southeast Asian native.
  • Salak Called snake fruit for its scaly skin. Sweet, acidic and a little astringent. From Java and Sumatra.
  • Sapodilla Native to southern Mexico and Central America. Very sweet and malty. The tree's gummy latex is chicle.
  • Soursop Native to the tropical Americas. Tastes of strawberry and apple with sour citrus, and is creamy like banana.
  • Star apple Native to the Isthmus of Panama. Sweet, often served chilled. The pulp shows a star pattern.
  • Starfruit Native to tropical Southeast Asia. Comes in a small sour type and a larger sweet type.
  • Sugar apple Native to the tropical Americas, exact origin unknown. Fragrant, creamy flesh that tastes like custard.
  • Surinam cherry Grows from Suriname to southern Brazil, Uruguay and Paraguay. Dark red ones are sweet, orange ones tart.
  • Tamarillo Native to the Andes. Tangy and sweet; red ones are more sour. Named tamarillo in New Zealand in 1967.
  • Tamarind Indigenous to tropical Africa. Sweet and sour brown pulp from a pod, used in Worcestershire sauce.

Figs, dates and the rest 8

  • American persimmon Grown by Native Americans since prehistoric times. Astringent while green, sweet and luscious when ripe.
  • Date Origin uncertain, somewhere between Iraq, the Gulf and India. A dried date is about 63% sugar.
  • Fig Sweet, soft and seedy. At home around the Mediterranean and western Asia. Early August to early October.
  • Jujube Also called red date or Chinese date. Fresh, it tastes like a mild apple. Dried, it looks like a small date.
  • Pawpaw The largest edible tree fruit native to the United States. Custardy, with a banana or pineapple flavour.
  • Persimmon Fuyu has no tannin bite when firm; Hachiya is astringent. From China. October to November.
  • Pomegranate From the Caucasus and Iranian plateau, domesticated about 5,000 years ago. Tart juice. September to February.
  • Prickly pear A cactus fruit, probably first from central Mexico. Tastes like sweet watermelon. August to October.

How this list was compiled: We wrote this list of 120 fruits ourselves. It keeps to fruits eaten as fruit, so tomatoes, cucumbers, peppers and avocados are left out. Origins, parentage, dates and taste notes were checked on 2026-09-18 against each fruit's English Wikipedia article, read through https://en.wikipedia.org/w/api.php (index of the articles: https://en.wikipedia.org/wiki/List_of_culinary_fruits). The pawpaw, ambarella and jackfruit lines were read again on 2026-09-19. A season is given only where that article states one. Seasons are Northern Hemisphere harvest times unless the line names a place. The Easy to find and Hard to find groups are our own grading from the point of view of a supermarket shopper in North America or Europe. Licence: own work