List Of The Fruits That Start With Z

In terms of fruits starting with Z, we don’t have a lot of choice. Food lists are always challenging when it comes to the letter “Z,” which is even more challenging when you’re trying to play the alphabet game. I found enough items for a perfect 16-item list, which surprised me. How about these fruits you haven’t tried?

Top 16 Fruits That Start With Z

1. Zucchini

Fruits That Start With Z

Scientific Name – Cucurbita pepo

At first, I was shocked to learn that zucchinis are fruits. Other foods traditionally thought of as veggies, such as squash, cucumbers, and eggplants, are also nutritious. Although zucchinis might taste like vegetables, and you may cook them like vegetables, they’re still considered fruits.

Cucurbitaceae plants, including zucchini, spaghetti squash, cucumbers, and melons, produce courgettes, also known as courgette. Typically, it is harvested when still immature, usually measuring under 8 inches (20 cm), but it can grow to more than 3.2 feet (1 meter).

Despite its common misconception, zucchini are botanically classified as fruits. Several varieties of it are available, ranging in colour from deep yellow to deep green. This particular variety of squash originated in Italy in the early 1800s, despite squashes being indigenous to the Americas (1Trusted Source).

A number of health conditions have been treated with Zucchini in folk medicine. Science does not support the use of it for every condition.

Nutrition

It contains low levels of food energy (approximately 71 kilocalories or 17 kilocalories per 100 grams or 3+12 ounces fresh zucchini) as well as folate (24 g/100 g), potassium (261 mg/100 g), and vitamin A (200 IU [10 RAE]/100 g). It is often called Zoodles or Zucchini noodles because they can be formed into spirals like noodles while being low in carbohydrates.

2. Zwetschge

Zwetschge

Scientific Name – Prunus domestica

Zwetschgen are a type of prune plum popular in Europe. Even though they can be eaten raw, people like to use them more often to make tarts and other desserts since they hold their shape so well. 

Their shape is elliptical, and they are sweet and a little tart. A zwetschge tree is a fruit-bearing plant, or its fruit is Prunus domestica subsp. domestica. The plum Prunus domestica belongs to this species. As with clingstone damsons (Prunus domestica), the freestone fruit is particularly popular in Central Europe, but differs from them.

In this way, they tend to resemble oversized black grapes rather than plums. 

3. Zhe Fruit

Zhe Fruit

Scientific Name – Maclura tricuspidate

Maclura tricuspidata is the scientific name of the fruit tree. This fruit tree is native to East Asia, including China and Nepal, and has been naturalized in Japan for a long time. The trees are able to reach a height of 6 meters, and they have a thorn when they are young, but it disappears when the trees reach an advanced age.

Even though they are like mulberries, zhe fruits are not classified as mulberries. Upon ripening, the fruit turns a rich red color when ripe and contains 4 to 6 seeds inside.

Chinese mulberry, silkworm thorn, che, cudrang, and mandarin melon berry are also called zhe. The shape is similar to a raspberry, but the segments are more geometrically shaped. My niece describes it as looking like a tiny brain on a branch… which may not be all that appetizing, unless you’re a zombie.

If they are fully ripe, they are redder than brains. Raw mulberries can be eaten or used like figs or mulberries.

4. Zig Zag Vine Fruit

Zig Zag Vine Fruit
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Scientific Name – Uvaria leichhardtii

People may not have heard of the zig zag fruit because it isn’t commonly found all over the world. In the family Annonaceae, Uvaria leichhardtii is known as the zigzag vine. Malesia, New Guinea, and Queensland and New South Wales in eastern Australia are native to it.

In gourmet dishes, sauces are made from orange fruit, which has a piquant orange-sherbet flavor. Australia, however, has a high concentration of this fruit. Fruits with zigzag patterns are berries. Orange, they’re not much bigger than blueberries.

Umbels contain the fruiting carpels. Approximately 2 – 4 cm long and about 1 cm wide, each carpel is attached to a stalk a little under 1 cm long. Approximately five seeds per carpel. They are edible, tasty, red or orange-red, peanut shaped, and red or orange-red in color. Their exterior is hard, but the inside contains soft pulp. Cassowaries eat these fruits.

People claim the berries taste like orange sherbert, but they are spicier, and the flesh of the berries is edible. There is a good deal of flavor in the sot pulp. The taste is acidic and pleasant. They are edible and tasty in their red to orange-red color. About 15mm wide, the yellow fruits grow into a tapering stalk. Many people, however, use the berries to make a sweet liqueur or cook with them. 

5. Zinfandel Grapes

Zinfandel Grapes
WineMaker Magazine

Scientific Name – Vitis vinifera

There are many varieties of black grapes, including Zinfandel, that produce heavy clusters. Grapes at the grocery store are much larger than those you’ll find at the market, but they’re just as good. It grows in clusters that are large and tightly packed with medium to large, oval-shaped grapes.

It has a thick, reddish-purple skin, and its flesh is translucent, juiciest and contains a few seeds. Having a high sugar content and a high acidity, Zinfandel grapes have a sweet, spicy flavor with hints of blackberries and plum.

Zinfandel wine’s flavor is sensitive to climate, as grapes grown in warmer climates produce fruity, berry-like wines, whereas grapes grown in cooler climates produce wines with anise, blackberry, and pepper notes.

Grapes like Zinfandel are high in vitamins A, C, and K, as well as having a high fluid content, which helps replenish electrolytes. Grapes of the Zinfandel variety are primarily used for wine making, but you can also eat them fresh, out-of-hand, as a table grape.

Served with cheese boards and fruit platters, the grape’s sweet flavor can serve as an accompaniment to cheese and fruit pairings, or can be sliced and served as part of a salad. As a garnish, they can also be applied to cake, tarts, ice cream, and sorbets, and they can also be cooked down to make jams and jellies.

Wine and grapes from Zinfandel pair well with tomato-based dishes such as pasta, pizza, hamburgers, barbequed meat, venison, and roast chicken. Zinfandel grapes can be stored in the refrigerator for up to five days.

Zinfandel grapes are usually used to make wine, as you might have guessed from their name. They can be eaten raw, however.

6. Ziziphus Fruit

Ziziphus Fruit

Scientific Name – Ziziphus mauritiana

North America and Europe are not familiar with Ziziphus fruits under this name or under the more recognizable “jujube fruit.” A native of Southern Asia, jujube fruit is also referred to as the red or Chinese date.

The fruit is smaller than a cherry and has a seed-filled pit (Ziziphus jujuba). Rounded and slightly wrinkled, they appear dark red or purple when ripe. In Asia, where they grow commonly, they are dried and used in candies and desserts due to their sweet taste and chewy texture.

Among alternative medicine practitioners, they are widely used to reduce anxiety and improve sleep. Their medicinal properties are also used by the Chinese, and they are reputed to soothe nerves.

Raw, pickled or brewed beverages can be made from the fruit. Vitamin C is abundant in it. The only other fruit higher than it is guava, and significantly higher than citrus or apples. Traditionally, ripe fruits are eaten raw in India, although they may also be stewed.

By pricking and soaking underripe fruits in salt solution, underripe fruits are candied. For out-of-season use, sun-dried fruits are preserved and powdered. Sugar content ranges from 20 to 30%, protein ranges from 2.5% to 2.5%, and carbohydrates range from 12.8% to 12.8%.

Besides dried fruits and candied fruits, fruits can also be eaten as juice or candied fruit butter. Fish are stupefied using the fruits in Ethiopia.

7. Zalzalak

Zalzalak

Scientific Name – Crataegus azarolus

The zalzalak fruit is native to Iran and looks like a red persimmon, or the red version of the black sapote. There is only one difference: They’re oval-shaped as opposed to circles.

Getting a sense of the fruit’s weirdness from just the name is enough. It tastes amazing, since it’s a little sweet and sour, so your taste buds are extremely satiated. Hawthorn is the English name for this fruit.

These fruits are generally found in northwestern parts of Iran, where they are mostly consumed for all their benefits. You can lower your blood pressure, reduce your stress levels, and your heart will be healthier. In essence, you can prevent heart disease.

Antioxidants are also abundant in this fruit. The fruit grows from September to October or basically occurs during autumn. It is available throughout the city during that time, so make sure not to miss out on it.

In addition to their many health benefits, they have a sweet and sour taste. In fact, they are often eaten for their heart health. Antioxidants are also abundant in them.

8. Zarzamora

Zarzamora

Scientific Name – Rubus ulmifolius

There’s something so classy and elegant about the word “blackberry.” Maybe it’s because it sounds like “Zsa Zsa Gabor,” but I just love it. Blackberries belonging to the genus Rubus ulmifolius are referred to as elmleaf blackberries and thornless blackberries in English and blackberries in Spanish.

Native to Europe, North Africa, and Australia, it has become naturalized in California in the United States, as well as in southern South America. You’ve probably eaten blackberries before, whether you believe it or not. Blackberries are known as acai berries in English.

There are several species of Rubus ulmifolius; some can grow up to 5 meters (almost 17 feet) tall, some have spines, but most do not. There are 3 or 5 leaflets on palmately compound leaves that appear green on top and white on the underside due to a dense layer of woolly hairs.

They are usually pink, but can be white as well. This fruit looks almost black, dark purple, and is composed of numerous drupes. If you have ever tasted a fresh blackberry with its slightly crunchy seeds or indulged in a berry cobbler, then you’ve tasted blackberry.

9. Zwangtah/Zongchak

Zwangtah
Times of Mizoram

Scientific Name – Parkia javanica

There are a lot of names for this fruit. You might be familiar with them, however, by their Korean name, “Yongchak.” if you are unfamiliar with either. Manipur is known for its Zongchaks, which are legumes.

 It is a medium to large pod, which can reach 30-45 centimeters in length, is long, wide, ribbonlike, and sometimes twisted. The immature pods are flat and almost translucent when they are on tall trees, and they grow in clusters on tall trees.

Upon maturation, the seeds begin to protrude from the pod causing it to become tough, hard, and green. Pods contain 15-20 seeds that are encased in a cream-colored, slippery film. Each seed is about the size of an almond.

There is a peculiar smell associated with Zwangtah beans that is quite similar to natural gas. Zwangtah beans are crisp, soft, and tender, with a rich and pungent flavor. Aside from fiber, iron, calcium, potassium, vitamin C, riboflavin, and thiamin, yongchak beans also contain a lot of vitamins.

Applications

The best application for Zongchak beans is to roast, stir-fry, deep-fry, and sauté them. During their young stage, the pods do not contain fully developed seeds, so they are suitable for stir-fries, eaten raw, pickled, or fried.

Cooked Zwangtah beans can be boiled in coconut milk or stir-fried with shrimp, curry paste, garlic, and chilies. Once the beans are mature, they need to be peeled before being cooked. In addition to being roasted in the pods, edamame can also be eaten in their pods.

Using a sharp knife, slice or scrape off the outer skin of the pod to remove the seeds. It is possible to dry zoomngchak beans, causing the seeds to turn black, and store them for extended periods of time, or pickle the beans in a sour brine to give them a slightly rubbery texture, without losing their flavor.

Ongchak pairs well with chilies, garlic, onions, turmeric, lemon grass, kaffir lime leaves, shrimp paste, oyster sauce, beef, pork, or poultry, as well as rice. Beans can be stored in a cool, dry place for a week and fermented beans can be stored for a couple of months.

10. Zabergau Reinette Apples

Zabergau Reinette Apples

Zabergau Reinette apples are extremely popular in Germany, despite not being very popular in the United States. Typical russet apples are brownish-green; this is no exception. There is a lot of ribbing on the Zabergau Reinette, but the size and shape vary.

An apple of this variety is rusty in color, with a metallic coppery russet overlaid on a bright green background. Those apples have somewhat fine-grained skin and white to yellow flesh. Zubergau Reinettes become softer and tastier with age.

They are denser and sharper in flavor when picked fresh off the tree; some compare their flavor to nettles. The more time they spend in storage, the more sweet and yielding they become. They have a mild tropical taste with a hint of spice and nutty undertones.

Nutrient-rich apples are an important part of a balanced diet. Fiber is an important component of digestion, and a medium-sized apple contains 4 grams. As well as Vitamin C, which helps prevent chronic diseases like cancer, heart disease, and diabetes, apples also contain about 15% of the daily recommended value for Vitamin C.

Cooking and dessert apples are a good combination. Snacking on them is a pleasure due to their unique taste and dense texture. Pies and sauces can be made with them as well. Use bacon or pork to complement their nutty flavor. Reinettes from Zabergau do well in cool, dry storage and will be fine for at least four months.

11. Zante Currant

Zante Currant

Scientific Name – Vitis vinifera

In similar fashion to raisins, zante currants don’t have their own distinctive characteristics. As a result, these dark red dried fruits have the same taste as Black Corinth grapes. Brits use them a lot in their cooking.

The Zante grape (Black Corinth) is the basis for Zante currants. It’s a small fruit which looks like a large raspberry. In addition to being seedless and very dark in color, they are tangy and tart in flavor. The fruit is not actually a currant but a raisin.

Epicureans (lovers of good food) also refer to Black Corinth as “Champagne Grape.”. The dried fruit is called Zante currants, even though it is not a true currant. Black Corinth is often used as an ingredient in baking.

It is a deep red to black grape with a firm skin that is juicy and crispy. When ripe, it has a sweet and spicy taste. There are no seeds. Sugar content is higher in them than in any other fresh grape grown today.

The stem can be eaten as well. It is just a matter of popping it in your mouth. The process is similar to eating sugar. When arranged over fish, poultry, veal, pork or beef, a tiny cluster can add great elegance.

As well as the Zante currant, the Black Corinth is more commonly known as the Champagne grape. It comes from Greece and is considered an ancient variety. There are also red and white results, even if its main results are black.

Although these are not as regular as black, they are still present. The berries that make up this category of seedless grapes are considered some of the tiniest. It must be sprayed regularly so that every berry grows evenly, and even the vines must be girded so that its vines grow straight.

12. Zestar Apple

Zestar Apple

Scientific Name – Malus domestica

Introducing the Zestar! This apple cultivar was released in 1999 and is called Apple (trademark). The Horticultural Resource Center at the University of Minnesota developed it along with the horticulturists from the Minnesota Landscape Arboretum.

During Minnesota’s apple growing season, the Minnewashta apple ripens earlier than many other varieties, ripening in mid-August through September. To ensure that Minnewasheta fruit can grow in northern climates, laboratory tests were conducted on the trees.

There are about three inches in diameter of Minnewashta apples, and they are soft and crispy. As a result of exposure to sunlight during maturation, 60 to 80 percent of the apple’s skin turns a deep red color, with the remaining parts remaining yellow or green.

An apple is known for its unique taste, which is sweet and tangy with brown sugar accents. Besides being eaten fresh, apples may also be used in baked goods, sauces, desserts, and salads. Various foods, including walnuts, cinnamon, cheddar cheeses, and brown sugar, pair well with this fruit.

This fruit can be stored up to two months without refrigeration and is praised for its long shelf life. When the apple is kept at room temperature, its flavors are known to develop. A Zestar is distinguished by its outstanding features! With brown sugar hints, the apple is sweet and tart.

Zestar apples are outstanding when compared to other early season apples that can be mushy or mealy. Each apple has a light, crisp texture. The crunch and zesty flavor will captivate you from the first bite.

13. Zill Mango

A list of fruits that start with z

Scientific Name – Mangifera indica

The Zill mango is one of many mango varieties that were born in Florida. As a result of its poor storage, it is no longer grown commercially in the United States. In Africa today, however, it is becoming more and more commercialized.

Fruits usually have oval to ovate shapes, thick rounded bases, and round apexes, as well as a small lateral beak. They are usually about one pound in weight when mature. Yellow skin covered with a dark red blush covers a substantial portion of it. 

Flavor and aroma are sometimes compared to pineapple, and the flesh is yellow and fiberless. There is only one embryonic seed in each fruit. The ripening period for a zill in Florida is usually between May and July, though there is a tendency for it to be all done at once during a two-week period. There is good fruit production.

14. Zierfandler Grape

Zierfandler Grape

Scientific Name – Vitis vinifera

Austrian apes are native to the continent. The white wine they produce is mostly made from them. Almond flavors are commonly associated with their flavor.

Zierfandler is a native white wine grape variety (with a reddish-coloured skin) found mostly in Austria’s ‘Thermenregion’ consisting of various towns and villages that are situated north of Vienna, Austria.

As its name suggests, it was named for the thermal springs of the Roman town of Aquae, now called Baden in modern times. With only a few hundred hectares planted worldwide, and most of them in Austria (in 2015), Zierfandler is indeed an endangered grape variety. 

Roter Veltliner and an unknown parentage thought to be similar to Traminer grapes are believed to be the source of this variety. When they are grown under sunny conditions, ‘Spatrot’ grapes gain a red tint to their skin.

The region produces a variety of rare grape varieties including Zierfandler and Rotgipfler, both of which are vinified independently or combined into the legendary Spätrot-Rotgipfler blend.

Zierfandler was a favorite wine of the Habsburg emperors during the Hapsburg Empire in Austria. In both red and white wine, Zweierfandler is an uncommon grape variety. The Zierfandler grape is still mainly a local grape originating in Austria, despite the fact that many wine regions in Europe plant international varieties.

This variety is extremely prone to botrytis and winter frosts. With delicate fruit aromas, dried spices, and often a distinct hint of blanched almonds, they often have a subtle bouquet with an acidity that is crisp and lively. With its Spätlese quality, Zierfandler produces opulent wines with an aroma of dried fruit and tropical notes, which can be rich, powerful and opulent.

Predikat wine quality wines have remarkable aging potential due to their natural sweetness, rich extraction, and long-lasting tartness. The primary grape used for Trockenbeerenauslese is Zierfandler. There are also varietals called Cirfandel in Hungary and Zerjavina in Slovenia. They are simply rumours about something having to do with Zinfandel.

15. Zweigelt Grape

Zweigelt Grape
xtrawine.com

Scientific Name – Vitis vinifera

Friedrich Zweigelt, who invented the Zweigelt grape, gave it its name. A variety of Austrian grapes that has been gaining popularity here in Canada as well. Zweigelt is a red wine variety grown throughout Austria’s wine regions at favourable site conditions.

From young, easy-drinkable versions without wood-aging to strong, tannic wines braised in barriques, the wine spectrum is wide. Cuvée wines are often made with the variety. There are often opulent Zweigelt wines produced in Carnuntum and the Neusiedl Lake region.

In spite of its low soil demands, this grape type does require intensive leaf work and yield regulation because it is so fertile. A waterlogging problem, an imbalanced leaf-to-fruit ratio, high yield stress, and a number of other stress factors can cause grapes to wither during ripening.

There are still many questions to be answered about why grapes wither during ripening. Withered grapes cannot be pressed into wine. Wines produced by this variety are purple-reddish colored with soft tannins. The taste of Morello cherry is evident in mature, full-bodied wines. Both stainless steel and barrique are used to make high-quality wines.

16. Zapote

Zapote

Scientific Name – Pouteria sapota

 

It looks like a cross between a potato and a cantaloupe melon, and is common in Central America. Berry-shaped, with large seeds inside, the fruit is actually a large berry. Its texture and flavor are similar to an apple, with a golden brown flesh and powdery, sweet texture. 

Fruits beginning with the letter z are very distinctive in flavor. The taste of malt was very strong. The seeds of Zapote have a nasty surprise too, so it is important to be careful when eating them. These seeds resemble hooks and are quite sharp.

In the event of getting one stuck in your throat, they are large enough to pose a choking hazard. They are still really delicious, so don’t let that deter you. When ripe, the fruits have an inedible yellow-green skin and a white flesh that is inedible when unripe, but tastes and looks like chocolate pudding when ripe.

There are usually 12 or more seeds per fruit. A papaya has been compared to the texture of this fruit. ‘The flavor and consistency of ripe fruit are similar to chocolate pudding,’ writes Boning (2006).

Most Zapotes are consumed fresh, by hand. This drink is made with milk, sugar, ice and water, and is popular in Central America. Zapote fruit can be blended into smoothies or mashed for use in custards. In addition to using it as a filling for pies, crumbles, and ice cream, it freezes well. It does not contain any seeds or skin.

Frequently Asked Questions About Fruits That Start With Z

In this section we answer the questions you are most likely to have regarding fruits beginning with Z.

Q: Which of the fruits starting with the letter Z are rarest?

Ans: This rare fruit is endemic to Northeast India and, scientifically, is known as Fissistigma verrucosum. In addition to Uvaria Leichhardtii, zigzag vines are native to a few states in Australia.

Q: Which of these fruits are exotic?

Ans: Zucchini is a fruit that starts with the letter Z and is exotic.

Q: Which of the fruits that begin with the letter Z are common in India?

Ans: The following are some common Indian fruits that begin with Z:

  • Indian Plum is another name for Ziziphus Mauritiana.
  • Zucchini

Also Read:

  1. What Fruits Start With Y
  2. Fruits Beginning with W
  3. A list of fruits that start with X
  4. Fruits Beginning with V

Conclusion

How many fruits start with the letter Z do you think there are? Us too. It has taken us a long time to find them, and we have had to search in several different languages. However we think it has been worthwhile. Were there any that we missed? Leave a comment below and tell us about them.

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