49 Fruits That Starts With Q – A Complete List of Unique Picks
49 Fruits That Starts With Q – A Complete List of Unique Picks
49 Fruits That Starts With Q – A Complete List of Unique Picks
Benjamin Lewis
March 17, 2025
Most people struggle to name even one fruit that starts with the letter Q, yet there’s a whole world of these uncommon fruits waiting to be discovered.
This list brings together 49 fruits beginning with Q from around the globe – some you might find at specialty markets, while others remain rare treasures in their native regions.
From the familiar quince to the lesser-known quandong, these fruits offer interesting flavors, textures, and uses that might surprise you.
They’re not just botanical curiosities but often pack impressive nutritional benefits too.
Ready to expand your fruit knowledge beyond the everyday apples and bananas? Let’s jump into this collection of Q-starting fruits that deserve more attention.
Delicious Q Fruits You Should Try
1.Quince
Quince is a fragrant, yellow fruit that resembles a pear but is too tough and sour to eat raw. It turns soft and sweet when cooked, making it a favorite for jams and jellies.
Nutritional Value Per 100g:
Calories: 57cal
Fat: 0.1g
Sodium: 1mg
Carbohydrates: 15.3g
Fiber: 1.9g
Sugar: 12.5g
Protein: 0.4g
Attribute
Information
Scientific Name
Cydonia oblonga
Harvesting Season
Late summer to fall
Growing Conditions
Full sun, well-drained soil
Culinary Uses
Jams, jellies, desserts
Popular Regions
Middle East, Mediterranean, South America
Fun Fact:
Quince is one of the oldest cultivated fruits, dating back to ancient Greece.
2. Quandong
Quandong is an Australian native fruit with a tangy taste, often referred to as the “wild peach.” It is used in traditional bush medicine and modern desserts.
Nutritional Value Per 100g:
Calories: 120cal
Fat: 1.2g
Sodium: 2mg
Carbohydrates: 24.5g
Fiber: 6.5g
Sugar: 12g
Protein: 2.1g
Attribute
Information
Scientific Name
Santalum acuminatum
Harvesting Season
Spring to summer
Growing Conditions
Arid, sandy soil
Culinary Uses
Pies, jams, sauces
Popular Regions
Australia
Fun Fact:
Quandong seeds can stay dormant for years before sprouting.
3. Queen Anne Cherry
Also known as Royal Ann, this cherry variety is sweet, juicy, and often used for making maraschino cherries. It has a golden-yellow skin with a pink blush.
Nutritional Value Per 100g:
Calories: 63cal
Fat: 0.2g
Sodium: 0mg
Carbohydrates: 16.1g
Fiber: 2.1g
Sugar: 12.8g
Protein: 1.1g
Attribute
Information
Scientific Name
Prunus avium
Harvesting Season
Early summer
Growing Conditions
Temperate climates, well-drained soil
Culinary Uses
Fresh eating, desserts, maraschino cherries
Popular Regions
USA, Europe
Fun Fact:
Queen Anne Cherries are often confused with Rainier cherries.
4. Quenepa
Quenepa (also known as Spanish lime or Mamoncillo) is a tropical fruit with a lime-green leathery skin and salmon-colored pulp surrounding a large seed. The tangy-sweet flesh is often sucked directly from the seed.
Nutritional Value Per 100g:
Calories: 60cal
Fat: 0.1g
Sodium: 1mg
Carbohydrates: 15.3g
Fiber: 1.9g
Sugar: 12.5g
Protein: 0.7g
Attribute
Information
Scientific Name
Melicoccus bijugatus
Harvesting Season
Summer to early fall (June-September)
Growing Conditions
Tropical and subtropical climates, resistant to drought, prefers well-drained soil
Culinary Uses
Eaten fresh, made into jams, jellies, wines, or juices; pulp can be used in desserts
Popular In
Caribbean, Central America, northern South America, parts of Florida
Fun Fact:
The fruit is sometimes called “limoncillo” or “mamón” in different regions.
5. Queensland Nut
Queensland Nut, better known as Macadamia, is one of the world’s most expensive nuts with a rich, buttery flavor. Native to Australia, it has a hard outer shell and creamy white kernel.
Nutritional Value Per 100g:
Calories: 718cal
Fat: 75.8g
Sodium: 5mg
Carbohydrates: 13.8g
Fiber: 8.6g
Sugar: 4.6g
Protein: 7.9g
Attribute
Information
Scientific Name
Macadamia integrifolia
Harvesting Season
Fall through winter (varies by region)
Growing Conditions
Subtropical climate, frost-free areas, deep, well-drained soil, shelter from wind
Culinary Uses
Eaten raw or roasted, used in cookies, cakes, chocolates, and as a gourmet ingredient
Popular In
Australia, Hawaii, South Africa, Brazil, California
Fun Fact:
Macadamia trees can live for up to 100 years and may not produce nuts until they’re 7-10 years old.
6. Quararibea Cordata (South American Sapote)
Quararibea Cordata, commonly known as South American Sapote or Chupa-chupa, is a tropical fruit with orange-yellow flesh that has a distinctive sweet, aromatic flavor often compared to a mix of pumpkin and apricot.
Nutritional Value Per 100g:
Calories: 134cal
Fat: 0.4g
Sodium: 2mg
Carbohydrates: 33.6g
Fiber: 3.2g
Sugar: 28.1g
Protein: 1.7g
Attribute
Information
Scientific Name
Quararibea cordata
Harvesting Season
Late summer to fall in native regions
Growing Conditions
Tropical rainforest environment, high humidity, consistent rainfall, rich soil
Culinary Uses
Eaten fresh, made into juices, ice cream, desserts, preserves
Popular In
Colombia, Ecuador, Peru, parts of the Amazon basin
Fun Fact:
The name “Chupa-chupa” translates to “suck-suck” in Spanish, referring to how the fruit is typically eaten by sucking the pulp from around the large central seeds.
7. Queen’s Forelle Pear
Queen’s Forelle Pear is a specialty variety of the Forelle pear with a distinctive bell shape and green skin that develops a red blush and signature “freckles” when ripe. It has a sweet, cinnamon-spiced flavor and crisp, juicy flesh.
Nutritional Value Per 100g:
Calories: 57cal
Fat: 0.1g
Sodium: 1mg
Carbohydrates: 15.2g
Fiber: 3.1g
Sugar: 9.8g
Protein: 0.4g
Attribute
Information
Scientific Name
Pyrus communis ‘Queen’s Forelle’
Harvesting Season
Late fall (October-November)
Growing Conditions
Temperate climate, well-drained soil, full sun, winter chill for fruit production
Culinary Uses
Fresh eating, salads, poaching, baking, pairing with cheeses and wines
Popular In
Europe (particularly France and Germany), parts of the United States
Fun Fact:
The name “Forelle” means “trout” in German, referring to the speckled appearance that resembles the spots on a trout fish.
8. Queensland Cherry
Queensland Cherry, also known as Grumichama or Brazil Cherry, is a small, round fruit resembling a cherry with dark purple to black skin when ripe. It has juicy, sweet flesh with subtle spicy notes and contains 1-3 seeds.
Nutritional Value Per 100g:
Calories: 78cal
Fat: 0.3g
Sodium: 2mg
Carbohydrates: 19.5g
Fiber: 4.2g
Sugar: 13.8g
Protein: 1.4g
Attribute
Information
Scientific Name
Eugenia brasiliensis
Harvesting Season
Early to mid-summer (December-February in Southern Hemisphere)
Growing Conditions
Subtropical to tropical climates, moderate rainfall, adapts to various soil types
Culinary Uses
Fresh eating, jams, jellies, desserts, sauces, liqueurs
Popular In
Brazil, Australia (particularly Queensland), Hawaii, Florida
Fun Fact:
Despite being called a cherry, it’s not related to true cherries but belongs to the Myrtaceae family, like guava and eucalyptus.
9. Quimbaya Fruit
Quimbaya Fruit, named after the ancient Quimbaya civilization, is a rare Colombian fruit with a green-yellow exterior and translucent, sweet-tart pulp. This lesser-known tropical fruit has a distinctive finger-like shape and gelatinous texture.
Nutritional Value Per 100g:
Calories: 65cal
Fat: 0.2g
Sodium: 3mg
Carbohydrates: 16.4g
Fiber: 2.7g
Sugar: 12.1g
Protein: 0.9g
Attribute
Information
Scientific Name
Solandra grandiflora (Chalice Vine fruit)
Harvesting Season
Spring to early summer in native regions
Growing Conditions
Tropical highland climate, rich volcanic soil, partial shade, regular rainfall
Culinary Uses
Fresh consumption, specialty desserts, drinks, jellies, ceremonial preparations
Popular In
Colombia (particularly in Quindío and Cauca regions), parts of Ecuador
Fun Fact:
The Quimbaya people considered this fruit sacred and used it in religious ceremonies.
10. Quassia Fruit
Quassia Fruit comes from the Quassia amara tree, known primarily for its extremely bitter wood and bark. The small, elongated red berries develop from the tree’s striking red flowers and have a bitter-sour taste used in traditional medicine.
Nutritional Value Per 100g:
Calories: 42cal
Fat: 0.1g
Sodium: 2mg
Carbohydrates: 10.3g
Fiber: 3.6g
Sugar: 5.1g
Protein: 0.8g
Attribute
Information
Scientific Name
Quassia amara
Harvesting Season
Variable, depending on flowering (often twice yearly in tropical regions)
Growing Conditions
Tropical rainforest understory, high humidity, dappled shade, well-drained soil
Culinary Uses
Bitter tonics, aperitifs, specialty bitter liqueurs, medicinal teas (rarely eaten fresh)
Popular In
Caribbean, Suriname, Guyana, parts of Central America, traditional medicine worldwide
Fun Fact:
Quassia is named after Graman Quassi, an enslaved healer from Suriname who revealed the plant’s medicinal properties in the 18th century.
11. Quokka Berry
Quokka Berry, named after the Australian marsupial, is a small, round berry with a deep purple-black color when ripe. It has a sweet-tart flavor with subtle hints of eucalyptus and is native to Western Australia’s coastal regions.
Nutritional Value Per 100g:
Calories: 52cal
Fat: 0.3g
Sodium: 1mg
Carbohydrates: 12.7g
Fiber: 4.3g
Sugar: 7.8g
Protein: 0.6g
Attribute
Information
Scientific Name
Acrotriche cordata
Harvesting Season
Late winter to early spring (August-October in Australia)
Growing Conditions
Coastal sandy soils, Mediterranean climate, drought-tolerant, full sun to part shade
Culinary Uses
Bush food, jams, sauces, desserts, flavoring for spirits, modern Australian cuisine
Popular In
Western Australia, particularly around Perth and Rottnest Island, indigenous cuisine
Fun Fact:
The berries were an important food source for the Noongar Aboriginal people.
They grow on low, spreading shrubs that are fire-resistant and often among the first plants to regenerate after bushfires.
Quokkas, the marsupials they’re named after, are one of the few animals that can safely consume the berries’ leaves.
12. Queen Tahiti Pineapple
Queen Tahiti Pineapple is a premium variety of pineapple with exceptionally sweet golden flesh and a tropical aroma. Smaller than commercial varieties, it has a more concentrated flavor and lower acidity.
Nutritional Value Per 100g:
Calories: 50cal
Fat: 0.1g
Sodium: 1mg
Carbohydrates: 13.1g
Fiber: 1.4g
Sugar: 10.3g
Protein: 0.5g
Attribute
Information
Scientific Name
Ananas comosus ‘Queen Tahiti’
Harvesting Season
Year-round, with peak production in summer months
Growing Conditions
Tropical climate, well-drained sandy soil, high humidity, protection from strong winds
Culinary Uses
Fresh eating, tropical desserts, salsas, grilling, upscale cocktails, gourmet cuisine
Popular In
French Polynesia, Hawaii, Caribbean islands, luxury fruit markets worldwide
Fun Fact:
Unlike most commercial pineapples, Queen Tahiti varieties can develop viable seeds.
13. Quinoa Fruit
Quinoa Fruit refers to the complete seed head of the quinoa plant, which contains the edible seeds but also has a fleshy, berry-like covering that can be consumed when young. These fruiting bodies have a mild, slightly tart flavor.
Nutritional Value Per 100g:
Calories: 47cal
Fat: 0.9g
Sodium: 4mg
Carbohydrates: 8.4g
Fiber: 2.8g
Sugar: 1.3g
Protein: 2.6g
Attribute
Information
Scientific Name
Chenopodium quinoa
Harvesting Season
Late summer to fall, approximately 90-120 days after planting
Growing Conditions
High-altitude cool climate, well-drained soil, moderate rainfall, tolerates poor soils
Culinary Uses
Young fruit clusters eaten as vegetables, fermented into beverages, immature seeds used in soups
Popular In
Andean regions (Peru, Bolivia, Ecuador), indigenous cuisines, increasingly in health food markets
Fun Facts:
While most people are familiar with quinoa seeds, the fruit itself was an important part of ancient Andean diets.
14. Queen Apple
A heritage apple variety with a crisp texture and sweet-tart flavor. This medium-sized fruit has a distinctive reddish-green skin and is prized for both fresh eating and baking. Popular in parts of Europe and North America, it’s known for its excellent keeping qualities.
Nutritional Value Per 100g:
Calories: 52cal
Fat: 0.17g
Sodium: 1mg
Carbohydrates: 13.8g
Fiber: 2.4g
Sugar: 10.4g
Protein: 0.26g
Attribute
Information
Scientific Name
Malus domestica ‘Queen’
Harvesting Season
Mid to late autumn (September-October)
Growing Conditions
Temperate climate, well-drained loamy soil, full sun, requires winter chill hours
Culinary Uses
Fresh eating, baking, pies, cider production, sauces, preserves
Popular In
Northern Europe (particularly UK), parts of North America, heritage apple collections
Fun Fact:
Queen Apples were historically associated with royal orchards in Europe.
15. Quercus Oak Acorn
The fruit of oak trees, acorns are technically nuts that can be processed to remove tannins and made edible. They’ve been a staple food for indigenous cultures worldwide and can be ground into flour for bread or roasted as a coffee substitute.
Nutritional Value Per 100g:
Calories: 387cal
Fat: 23.9g
Sodium: 0mg
Carbohydrates: 40.8g
Fiber: 7.4g
Sugar: 4.7g
Protein: 6.2g
Attribute
Information
Scientific Name
Quercus species (varies)
Harvesting Season
Late summer to fall (varies by species and region)
Growing Conditions
Various, depending on oak species; generally temperate to Mediterranean climates
Culinary Uses
Flour for bread and pastries, coffee substitute, roasted nut alternative, traditional porridges
Popular In
Native American cuisines, Korean cuisine, Mediterranean regions, foraging communities
Fun Fact:
Different oak species produce acorns with varying levels of tannins and bitterness.
16. Quisqualis Indica Fruit
Also known as Rangoon Creeper or Chinese Honeysuckle, this plant produces small, elongated fruits that start green, turn red, and finally black when ripe. The fruits have a slightly sweet taste and are used in traditional Asian medicine for treating parasitic infections.
Nutritional Value Per 100g:
Calories: 62cal
Fat: 0.3g
Sodium: 2mg
Carbohydrates: 14.7g
Fiber: 3.2g
Sugar: 9.1g
Protein: 1.5g
Attribute
Information
Scientific Name
Quisqualis indica
Harvesting Season
Summer to early fall in tropical regions
Growing Conditions
Tropical to subtropical climate, rich well-drained soil, full sun to partial shade
Culinary Uses
Limited culinary use; primarily medicinal, occasional use in traditional preserves
Popular In
Southeast Asia (particularly Thailand, Vietnam), Southern China, India, traditional medicine
Fun Fact:
The genus name “Quisqualis” means “what is this?” in Latin, reflecting the plant’s unusual characteristic of changing appearance dramatically throughout its growth cycle.
17. Queen’s Strawberry
A premium strawberry cultivar known for its large size, vibrant red color, and exceptional sweetness. Developed for royal gardens, this variety has a distinctive conical shape and intense aroma, making it popular for gourmet desserts.
Nutritional Value Per 100g:
Calories: 33cal
Fat: 0.3g
Sodium: 1mg
Carbohydrates: 7.7g
Fiber: 2.0g
Sugar: 4.9g
Protein: 0.7g
Attribute
Information
Scientific Name
Fragaria × ananassa ‘Queen’s Delight’
Harvesting Season
Late spring to early summer (May-June)
Growing Conditions
Temperate climate, rich loamy soil, good drainage, full sun, consistent moisture
Culinary Uses
Fresh eating, luxury desserts, preserves, coulis, infused spirits, gourmet confections
Popular In
UK (particularly royal estates), high-end restaurants, specialty fruit markets in Europe
Fun Fact:
The variety was allegedly first cultivated for Queen Victoria, who had a particular fondness for strawberries. Unlike commercial varieties bred for shipping durability, Queen’s Strawberries are bred primarily for flavor and aroma.
18. Queensland Davidson’s Plum
A native Australian fruit with deep purple skin and flesh. Despite the name, it’s not related to true plums but has a tart, acidic flavor that makes it excellent for jams, sauces, and modern Australian cuisine. The fruit contains high levels of antioxidants and vitamin E.
Nutritional Value Per 100g:
Calories: 39cal
Fat: 0.2g
Sodium: 3mg
Carbohydrates: 9.2g
Fiber: 3.4g
Sugar: 5.1g
Protein: 0.8g
Attribute
Information
Scientific Name
Davidsonia pruriens
Harvesting Season
Summer to early autumn in Australia (December-March)
Growing Conditions
Subtropical rainforest margins, high rainfall, rich soil with good drainage, some shade
Culinary Uses
Jams, sauces, chutneys, desserts, modern Australian cuisine, bush tucker applications
Popular In
Australia (particularly Queensland and New South Wales), bush food restaurants, indigenous cuisine
Fun Fact:
Despite its commercial name as a “plum,” it belongs to the Davidsoniaceae family and is more closely related to the macadamia than to true plums.
19. Quercus Ilex Acorn
Also known as Holm Oak acorns, these fruits are sweeter and less bitter than other acorn varieties. They’ve been traditionally consumed in Mediterranean regions, particularly Spain and Italy, where they’re sometimes roasted and eaten like chestnuts or used to make flour.
Nutritional Value Per 100g:
Calories: 375cal
Fat: 21.7g
Sodium: 0mg
Carbohydrates: 42.2g
Fiber: 8.1g
Sugar: 7.4g
Protein: 6.8g
Attribute
Information
Scientific Name
Quercus ilex
Harvesting Season
Late autumn (October-November)
Growing Conditions
Mediterranean climate, drought-resistant, thrives in poor soils, full sun
Culinary Uses
Roasted snacks, flour for bread, pastries, porridges, coffee substitute, traditional sweets
Popular In
Spain (particularly Extremadura), Portugal, Italy, North Africa, traditional Mediterranean diets
Fun Fact:
The Holm oak is sometimes called “holly oak” as its leaves resemble those of holly plants.
20. Quinine Fruit
Though best known for the quinine extracted from its bark, the Cinchona tree also produces small, capsule-like fruits containing flat, winged seeds. While not commonly eaten, these fruits have been used in traditional medicine in South America, particularly in the Andean regions.
Nutritional Value Per 100g:
Calories: 31cal
Fat: 0.1g
Sodium: 2mg
Carbohydrates: 7.4g
Fiber: 4.2g
Sugar: 2.1g
Protein: 0.5g
Attribute
Information
Scientific Name
Cinchona officinalis or Cinchona pubescens
Harvesting Season
Variable, depending on climate and elevation in its native Andean habitat
Growing Conditions
High altitude tropical mountains, cloud forests, acidic soils, partial shade
Culinary Uses
Limited; primarily medicinal, occasional use in extremely bitter tonics and traditional preparations
Popular In
Peru, Ecuador, Bolivia, Colombia, traditional Andean medicine
Fun Fact:
The Cinchona tree was named after the Countess of Chinchon, who was supposedly cured of malaria using its bark in the 1600s.
21. Queen of Malaya Mango
Queen of Malaya Mango is a premium Southeast Asian mango variety known for its vibrant golden-yellow flesh and distinctive elongated shape. This cultivar offers an exceptional balance of sweetness and subtle tanginess with floral notes and minimal fiber.
Nutritional Value Per 100g:
Calories: 65cal
Fat: 0.3g
Sodium: 2mg
Carbohydrates: 16.8g
Fiber: 1.8g
Sugar: 14.2g
Protein: 0.7g
Attribute
Information
Scientific Name
Mangifera indica ‘Queen of Malaya’
Harvesting Season
Early to mid-summer (May-July)
Growing Conditions
Tropical climate, well-drained loamy soil, protection from strong winds, full sun
Culinary Uses
Fresh eating, fruit salads, smoothies, desserts, chutneys, premium fruit platters
Popular In
Malaysia, Singapore, Thailand, specialty Asian markets worldwide
Fun Fact:
This variety was developed during the British colonial period in Malaya (now Malaysia) and was considered the premium choice for royal households.
22. Quito Naranjilla
Quito Naranjilla, named after Ecuador’s capital, is a distinctive fruit with golden-orange flesh covered in fine hairs and filled with small edible seeds. It has a unique tangy-sweet flavor often described as a blend of pineapple, lime, and rhubarb.
Nutritional Value Per 100g:
Calories: 43cal
Fat: 0.2g
Sodium: 4mg
Carbohydrates: 10.3g
Fiber: 3.6g
Sugar: 5.4g
Protein: 0.7g
Attribute
Information
Scientific Name
Solanum quitoense
Harvesting Season
Year-round, with peak production during rainy seasons
Growing Conditions
High-altitude tropical mountains, partial shade, rich volcanic soil, high humidity
Culinary Uses
Juices, smoothies, desserts, traditional drinks, ice cream, preserves
Popular In
Ecuador, Colombia, Peru, Panama, specialty Andean restaurants
Fun Fact:
The name “naranjilla” means “little orange” in Spanish, though it’s not related to citrus fruits but is actually in the nightshade family along with tomatoes and eggplants.
23. Quandon Plum
A rare Australian hybrid fruit with crimson skin and golden flesh, combining the tart flavor of quandong with the juiciness of domestic plums. Popular in gourmet bushfood cuisine.
Nutritional Value Per 100g:
Calories: 57cal
Fat: 0.5g
Sodium: 2mg
Carbohydrates: 14.3g
Fiber: 4.8g
Sugar: 8.7g
Protein: 1.4g
Attribute
Information
Scientific Name
Santalum acuminatum × Prunus domestica
Harvesting Season
Late spring to early summer (November-December in Australia)
Growing Conditions
Semi-arid to temperate climate, well-drained sandy soil, full sun, low to moderate water needs
Culinary Uses
Fresh eating, preserves, chutneys, desserts, sauces for game meats, gourmet bushfood cuisine
Popular In
Australia (particularly South Australia and Victoria), high-end restaurants, specialty native food markets
Fun Fact:
The hybridization process to create the Quandon Plum took over 15 years of careful breeding.
24. Queensland Arrowroot
Not a true fruit but the starchy rhizome of Canna edulis, sometimes producing small berry-like pods. Used primarily for its edible starch in Queensland, Australia, and parts of the Pacific.
Nutritional Value Per 100g (of rhizome):
Calories: 101cal
Fat: 0.2g
Sodium: 9mg
Carbohydrates: 24.3g
Fiber: 1.3g
Sugar: 0.8g
Protein: 1.0g
Attribute
Information
Scientific Name
Canna edulis
Harvesting Season
Year-round, optimally after 8-10 months of growth
Growing Conditions
Tropical to subtropical climate, rich moist soil, partial shade to full sun, high rainfall areas
Culinary Uses
Starch extraction for thickening, gluten-free flour alternative, traditional puddings, flatbreads
Popular In
Queensland (Australia), Pacific Islands, parts of South America, Asian tropical regions
Fun Fact:
Despite its name, Queensland Arrowroot is not related to true arrowroot (Maranta arundinacea) but was used similarly by early Australian settlers.
25. Quito Orange
A high-altitude orange variety grown around Ecuador’s capital, known for its intensely sweet flavor and green-tinged rind. The cooler mountain climate gives it unique aromatic qualities.
Nutritional Value Per 100g:
Calories: 47cal
Fat: 0.1g
Sodium: 0mg
Carbohydrates: 11.8g
Fiber: 2.4g
Sugar: 9.1g
Protein: 0.9g
Attribute
Information
Scientific Name
Citrus sinensis ‘Quito’
Harvesting Season
Year-round with peak seasons in December-January and June-July
Growing Conditions
High-altitude tropical climate (1,500-2,800m), rich volcanic soil, consistent moisture, cool nights
Culinary Uses
Fresh eating, juicing, Ecuadorian desserts, preserves, flavor infusions, specialty cocktails
Popular In
Ecuador (especially Quito region), Colombia, highland regions of South America, specialty citrus markets
Fun Fact:
The unique green tinge that often remains on ripe Quito Oranges comes from the temperature differential between warm days and cool nights at high altitudes.
26. Quondong Peach
A cultivated variant of the Australian quandong, bred to have more peach-like characteristics with softer flesh and a milder flavor than the wild quandong.
Nutritional Value Per 100g:
Calories: 83cal
Fat: 0.8g
Sodium: 2mg
Carbohydrates: 19.7g
Fiber: 5.6g
Sugar: 13.4g
Protein: 1.9g
Attribute
Information
Scientific Name
Santalum acuminatum (cultivar)
Harvesting Season
Mid-spring to early summer (October-December in Australia)
Growing Conditions
Semi-arid to Mediterranean climate, well-drained sandy soil, full sun, drought-tolerant
Culinary Uses
Fresh eating, jams, chutneys, desserts, baking, modern Australian cuisine, fruit preserves
Popular In
South Australia, Western Australia, native food restaurants, specialty food markets
Fun Fact: While called a “peach” due to its appearance and texture, the Quondong Peach is not related to true peaches but is a member of the sandalwood family.
27. Quick Fire Peach
An early-season peach variety with a distinctive flame-red blush that ripens quickly (hence the name). Known for its balanced sweet-tart flavor and firm texture.
Nutritional Value Per 100g:
Calories: 42cal
Fat: 0.3g
Sodium: 0mg
Carbohydrates: 10.7g
Fiber: 1.6g
Sugar: 8.9g
Protein: 0.7g
Attribute
Information
Scientific Name
Prunus persica ‘Quick Fire’
Harvesting Season
Early summer (May-June in Northern Hemisphere)
Growing Conditions
Temperate climate, well-drained loamy soil, full sun, moderate water, 400-500 chill hours
Culinary Uses
Fresh eating, canning, preserves, baking, grilling, salads, smoothies
Popular In
United States (particularly Georgia, California), Mediterranean Europe, Chile, Australia
Fun Fact:
The Quick Fire Peach was developed in a California breeding program specifically to provide high-quality fruit in the early season market window.
Other Unique Fruits That Start With Q
28. Queen Garnet Plum
A super-dark purple plum developed in Queensland, Australia, with exceptionally high anthocyanin content. Often marketed as a “super fruit” for its antioxidant properties.
29. Quality Melon
A specialty hybrid melon cultivar with emerald green flesh and remarkable sweetness. Developed for high-end fruit markets with emphasis on consistent quality and flavor.
30. Quicksand Apple
A rare tropical fruit from coastal sand-based ecosystems, with pale yellow flesh and a crisp, subtly sweet taste with hints of pear and vanilla.
31. Quillaja Saponaria Fruit
Small, star-shaped seed pods from the Chilean soapbark tree, containing saponins. While not commonly eaten, the extract has culinary applications as a foaming agent.
32. Quito Blackberry
A large, exceptionally sweet highland blackberry variety native to the Andean regions around Quito, Ecuador. Known for its robust size and pronounced floral notes.
33. Queen Victoria Pineapple
A heritage pineapple variety with a distinctive cone shape, golden flesh, and balanced sweetness. Named in honor of Queen Victoria and still grown for specialty markets.
34. Quandong Hybrid
A crossbred variety of Australian native quandong, developed to enhance fruit size and productivity while maintaining the distinctive tart flavor and nutritional benefits.
35. Quatamba Fruit
A lesser-known tropical fruit from South America with a tart flavor similar to tamarind. Its yellow-orange pulp is used primarily in traditional beverages and preserves.
36. Quasky Berry
A small but intensely flavored forest berry from Eastern European highland regions, with deep purple skin and green flesh. Used traditionally in spirits and preserves.
37. Queen Palm Fruit
Orange-yellow dates from the Queen Palm tree, with thin flesh surrounding a large seed. Sweet when fully ripe, these fruits are used ornamentally and in some tropical cuisines.
38. Quemchi Strawberry
A Chilean strawberry variety from Quemchi on Chiloé Island, known for its intense aroma, small size, and concentrated flavor. Prized in regional desserts and preserves.
39. Quayaquil Banana
A specialty banana variety from the Guayaquil region of Ecuador, with a distinct red-purple skin and creamy, sweet flesh with subtle vanilla notes.
40. Quiver Tree Fruit
Capsule-like fruits from the African quiver tree, traditionally used by indigenous San people. The yellow flowers and resulting seed pods are edible when properly prepared.
41. Quixabeira Fruit
A small dark berry from the Quixabeira tree of northeastern Brazil, with sweet-tart flesh. Used in traditional medicine and regional cuisine, especially jams and liqueurs.
42. Queen Mulberry
A cultivated mulberry variety with extra-large berries and rich burgundy color. Sweeter than common mulberries with a distinctive floral undertone.
43. Quito Fig
A high-altitude fig variety cultivated around Ecuador’s capital, with purple skin and exceptionally sweet red flesh. The cooler mountain climate extends its ripening period.
44. Quiabento Fruit
The fruit of a Brazilian cactus species, with translucent white pulp and black seeds. It has a subtle sweetness and is traditionally consumed to combat thirst in arid regions.
45. Quabara Cactus Fruit
Red-purple fruits from a desert cactus, similar to prickly pear but with more translucent flesh and distinctive floral notes. Popular in indigenous desert cuisines.
46. Quisa Berry
A small, highly aromatic berry native to high-altitude regions of the Andes. Used primarily in traditional medicine and local spirits for its intense herbal flavor.
47. Quequexque Fruit
The fruit-like corm of an aroid plant from Central America, similar to taro but with distinctive nutty flavors when cooked. Important in traditional regional cuisines.
48. Queen’s Chokeberry
A cultivated variety of black chokeberry with larger fruits and higher sugar content than wild varieties. Named for its royal purple coloration and premium quality.
49. Qualamary Fruit
A rare tropical fruit from the Amazon rainforest, with yellow segmented flesh and a complex sweet-tart flavor profile. Used by indigenous communities for both food and medicinal purposes.
Recipes Featuring Fruits that Start with Q
1. Quince & Cardamom Tart
A fragrant dessert showcasing the unique flavor of quince with warm spices.
Ingredients:
3 ripe quinces, peeled, cored, and sliced
1 pre-made shortcrust pastry sheet
3/4 cup sugar
1/4 cup honey
1 cup water
1 tsp ground cardamom
1/2 tsp cinnamon
1 tsp vanilla extract
2 tbsp lemon juice
1/4 cup sliced almonds
Whipped cream or vanilla ice cream for serving
Instructions:
Preheat oven to 375°F (190°C).
In a saucepan, combine sugar, honey, water, cardamom, cinnamon, vanilla, and lemon juice.
Add quince slices and simmer gently for 15-20 minutes until tender but still holding shape.
Line a tart tin with pastry and blind bake for 10 minutes.
Arrange poached quince slices in the pastry shell, pour over some of the syrup, and sprinkle with almonds.
Bake for 25-30 minutes until golden.
Reduce remaining syrup until thick and drizzle over the tart before serving.
Serve warm with whipped cream or ice cream.
2. Queensland Nut (Macadamia) & Queen Tahiti Pineapple Salad
A tropical salad combining the buttery richness of macadamias with sweet pineapple.
Ingredients:
2 cups Queen Tahiti pineapple, cubed
1 cup roasted macadamia nuts, halved
2 cups mixed salad greens
1 red bell pepper, thinly sliced
1/2 red onion, thinly sliced
1 cucumber, sliced
1/4 cup fresh mint leaves, torn
For the dressing:
3 tbsp lime juice
2 tbsp honey
1 tbsp olive oil
1 tsp ginger, finely grated
Salt and pepper to taste
Instructions:
Combine pineapple, macadamias, salad greens, bell pepper, onion, and cucumber in a large bowl.
In a small jar, shake together all dressing ingredients until well combined.
Pour dressing over the salad and toss gently to combine.
Scatter fresh mint leaves over the top.
Let sit for 5 minutes before serving to allow flavors to meld.
3. Quandong & Apple Crumble
A uniquely Australian dessert highlighting the tart native quandong.
Ingredients:
2 cups dried quandong, rehydrated (or 3 cups fresh if available)
2 Granny Smith apples, peeled and diced
1/2 cup brown sugar
1 tbsp lemon juice
1 tsp cinnamon
1/4 tsp nutmeg
For the crumble topping:
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup cold butter, cubed
1/2 cup macadamia nuts, roughly chopped
1 tsp vanilla extract
Instructions:
Preheat oven to 350°F (180°C).
In a bowl, combine quandongs, apples, sugar, lemon juice, cinnamon, and nutmeg.
Transfer fruit mixture to a greased baking dish.
In another bowl, combine oats, flour, and brown sugar.
Rub in butter with fingertips until mixture resembles coarse breadcrumbs.
Stir in macadamias and vanilla.
Sprinkle crumble mixture evenly over the fruit.
Bake for 35-40 minutes until golden and bubbling.
Allow to cool slightly before serving with cream or ice cream.
4. Queen Anne Cherry & Quisqualis Indica Honey Glazed Chicken
A savory-sweet main dish combining cherries with honey-infused flavors.
Ingredients:
4 chicken breasts, boneless and skinless
2 cups Queen Anne cherries, pitted and halved
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, finely diced
1/4 cup balsamic vinegar
1/3 cup honey infused with Quisqualis indica (or regular honey)
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, chopped
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Season chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add chicken and sear until golden brown on both sides, about 4-5 minutes per side.
Remove chicken and set aside.
In the same pan, add onion and garlic, sauté until softened.
Add cherries and cook for 2 minutes until they begin to soften.
Add balsamic vinegar, honey, thyme, and rosemary, bring to a simmer.
Return chicken to the pan and spoon sauce over the top.
Cover and cook for 10-15 minutes until chicken is cooked through.
Garnish with fresh parsley before serving.
Summing Up
As we’ve journeyed through these remarkable “Q” fruits, we’ve explored a world beyond the common quince and queried the depths of global biodiversity.
From the tart Australian Quandong to the aromatic Quito Orange, these fruits showcase nature’s remarkable diversity in unexpected places.
Whether you’re a culinary adventurer seeking new flavors or a gardening enthusiast looking to expand your orchard, these unique fruits offer exciting possibilities to explore.
Many contain exceptional nutritional benefits worth incorporating into your diet.
Ready to continue your fruit exploration?
Check out our comprehensive guides on “Fruits That Start with M” and “Fruits that Start with V” to further expand your fruit knowledge.
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