Fruit that starts with the letter T can be found in not only Central America or Southeast Asia but are also native to North America. Here is my list of different fruit names that start with T.
What makes a fruit a fruit?
The short answer is a fruit is produce that has seeds on the inside. It could be multiple seeds such as bananas or cantaloupe or it could be a single seed such as an avocado or a peach.
Alphabetical list of fruit that start with T
Tamarillo - sometimes referred to as a tree tomato. Inside the flesh is orange, with small dark, edible seeds. The tree tomato has an intense flavor with a hint of sweetness. Tamarillo fruits are usually eaten cooked and can be quite tart when raw, though a sprinkling of sugar can help. Avoid eating the skin, which is bitter, but use the flesh in ice creams or sorbets and serve cooked tamarillo with poultry or fish.
Tamarind - look for a bean-shaped pod that is light brown, cinnamon in color. Inside your will find the sticky fruit of tamarind. The pods can vary in size from two to seven inches in length, and one inch in width. Remove the tamarind fruit from the brittle pod before you can eat it. Discard the veins or coarse strands of fiber that extend lengthwise along the pod.
Tangerine - a subgroup of the mandarin oranges family of citrus fruits. The tangerine looks like a miniature orange that is round and slightly flattened on the top and bottom. Its skin is reddish-orange, pebbly and thick and is much easier to peel and segment than an orange. To eat just peel and pull the sections apart. They can be eaten as is used in fruit juices, used in fruit salad, stir-fries, stews or as a garnish. Tangerines are available seasonally in the United States from October to April.
Tangor - Tangors are sour-sweet and full-flavored citrus fruit, a hybrid between mandarins and sweet oranges and are sometimes mislabeled as oranges. Tangors have bright orange rinds and pulps. Though their rinds are thick, tangors are easy to peel. Today, the main production areas of these delicious fruit trees are l'Île de la Réunion in France, California, Cyprus, South Africa, Australia, Spain and Morocco.
Tarap - also spelled Terap -The strong fragrance of the Tarap reminds you of Durian. While the scent is mainly from the skin, the taste of the tarap flesh is more similar to Jackfruit. The fruit is about the size of a rugby ball, and its skin is covered with soft and blunt spines. The fruit arils are all nestled inside, attached loosely to the stem. The flesh is a creamy white. You could pick them off the stem – they come off with a slight twist/tug – or you can use a fork to gently lift them off.
Tart Cherries - Taste is the main difference between tart cherry and sweet cherries, and it is what determines each type’s use. Sweet cherries are perfect for snacking, and tart cherries are best suited for baking. A University of Texas study found that when eaten regularly, the melatonin within this fruit can promote more restful, undisturbed sleep.
Tayberry - a cross between a blackberry and a red raspberry with very large aromatic fruit. The sweet fruit is a beautiful purple and can be eaten fresh or cooked into jams, jellies and more. This fruit tastes similar to a raspberry, but are sweeter. They don't have the tartness of a raspberry. Enjoyed freshly picked without sugar or cream. Fresh tayberries last a day or so, but they can also be frozen or used for preserves. Tayberries are delicious in ice cream .
Thimbleberry - Imagine a raspberry but smaller, with smaller but more numerous fruitlets and the center wide, resembling a thimble. Like many of the other Pacific Northwest berries, thimbleberry was commonly eaten by the Native Americans. Thimbleberry is a great source of vitamin A and vitamin C with traces of potassium, calcium and iron.This berry helps to boost the immune system.
Tomatillos - Tomatillos go by many names, including Mexican green tomatoes (or tomate verde in Spanish), husk tomatoes and jamberries. (The word tomatillo means “little tomato.”) Miltomatl is the original Nahuatl (Aztec) word for tomatillo. The vast majority of tomatillos available in North America are one to two inches in diameter, with plump, bright green fruit surrounded by a papery husk. Tomatillos are a warm-weather plant, so their peak local availability in most parts of North America is in the summer, usually from July through September. I use tomatillos to make salsa verde, roasted tomatillo salsa and chili verde.
Tomatoes - although generally prepared like a vegetable, botanically tomatoes are actually fruit. Tomatoes are native to western South America, where their ancestor was a teeny wild cherry variety. It is unclear whether tomatoes were first cultivated in Peru or in Mexico, but it is known that the Aztecs grew them along with tomato relatives tomatillos and chile peppers. The oldest existing species of tomato, dating from the 19th century, is preserved in the Botanical Garden in Bologna, Italy. Some of my favorite recipes that use plum tomatoes or tomatoes are homemade tomato paste, canning diced tomatoes and creamy tomato soup.
Topaz - Topaz apples are pale yellow with a ruby and orange blush on the skin. Its skin is also often speckled with faint white lenticels. The juicy inner flesh is creamy white in color with a firm and crisp texture. When first picked its flavor is sweet-tart with nuances of spice. A cross between two Czech variety apples, the Vanda and Rubin, the Topaz apple was developed in the 1990’s at The Institute of Experimental Botany in the Czech Republic.