Looking for fruits that start with K? You have more choice than you might expect. Some, like kiwi and kumquat, are easy to find in UK supermarkets. Others, such as kokum, kabosu and kei apple, are more likely to appear in specialist grocers, world food shops or online.

This Alphabet Foods guide covers common and unusual K fruits, what they taste like, how to use them, and where you might find them without spending more than you need to.

Quick list of fruits that start with K

Here are some of the best-known fruits beginning with K:

• Kiwi fruit
• Kumquat
• Kaki
• Kiwano
• Key lime
• Kaffir lime or makrut lime
• Kabosu
• Kokum
• Kakadu plum
• Kei apple
• Korlan
• Kundong
• Karonda
• Kwai muk
• Kerson fruit
• Keule
• Korean pear

Fruits beginning with K: comparison table

1. Kiwi fruit

Kiwi fruit is probably the most familiar K fruit in the UK. It has fuzzy brown skin, bright green flesh and tiny black seeds. Gold kiwi varieties are also popular, with smoother skin and a sweeter, tropical flavour.

Kiwi is excellent value when bought in multipacks, especially if you are happy to let firm fruit ripen at home. Keep unripe kiwis at room temperature, then move them to the fridge once they soften. To speed things up, pop them in a fruit bowl near bananas or apples.

How to use kiwi fruit

• Slice over porridge, yoghurt or cereal.
• Blend into smoothies with banana and spinach.
• Add to fruit salad for colour and sharpness.
• Use as a topping for pavlova, cheesecake or sponge cake.

Kiwi contains enzymes that can stop jelly from setting properly and can make dairy taste slightly bitter if left too long, so add it close to serving time in creamy desserts.

2. Kumquat

Kumquats are tiny orange citrus fruits, usually eaten whole. The peel is sweet and aromatic, while the flesh inside is sharp and tangy. That contrast makes them much more interesting than they first look.

They are often available in winter and early spring, especially in larger supermarkets, farm shops and Asian food stores. Because you eat the peel, give them a good wash before using.

Cheap and tasty kumquat ideas

• Slice thinly and stir through a green salad.
• Simmer with sugar and water to make a quick compote.
• Add chopped kumquat to muffins or loaf cakes.
• Use in marmalade if you only have a small batch of citrus fruit.

If you spot reduced kumquats, they are brilliant for preserving. A small punnet can make a jar of marmalade or a simple syrupy topping for pancakes.

3. Kaki

Kaki is another name for persimmon, particularly the Japanese or Asian varieties. In UK shops, you may see them labelled as kaki, persimmon or Sharon fruit, although there are differences between varieties.

Ripe kaki fruit is sweet, smooth and honey-like. Some types need to be very soft before eating, while non-astringent varieties can be eaten while still firm, a bit like an apple. If the fruit tastes chalky or mouth-drying, it probably needs more time to ripen.

Ways to eat kaki

• Eat fresh with a spoon when fully soft.
• Slice firm varieties into autumn salads.
• Bake into cakes, muffins or puddings.
• Serve with yoghurt, nuts and a drizzle of honey.

Kaki can be good value when it is in season, usually around autumn and winter. Look for multi-buy packs and check the reduced fruit section, as ripe persimmons often get marked down quickly.

4. Kiwano

Kiwano is also known as horned melon or African horned cucumber. It has bright orange spiky skin and jelly-like green flesh inside. It looks dramatic, which is why it often turns up in exotic fruit boxes and decorative platters.

The flavour is mild rather than sweet, often described as a mix of cucumber, lime and melon. It is not the cheapest fruit, so it is best bought when you want something fun for a party, a children’s food challenge, or a colourful garnish.

How to serve kiwano

• Cut in half and scoop out the jelly-like flesh.
• Stir into smoothies for texture.
• Use as a garnish for cocktails or mocktails.
• Add small spoonfuls to fruit salad.

5. Key lime

Key limes are smaller, more aromatic limes best known for Key lime pie. They have a sharper, more floral flavour than standard Persian limes, although they can be harder to find fresh in the UK.

If you cannot get fresh Key limes, bottled Key lime juice is sometimes available online or in specialist shops. For most everyday cooking, normal limes will do the job, but Key lime is worth trying if you are baking the classic pie.

Good uses for Key lime

• Key lime pie or cheesecake.
• Lime curd.
• Marinades for chicken, fish or prawns.
• Fresh dressings for slaws and salads.

6. Kaffir lime or makrut lime

Kaffir lime is a citrus fruit used widely in South East Asian cooking, although many shops and writers now prefer the name makrut lime. The leaves are far more common than the fruit in the UK, but the bumpy green limes are sometimes sold in Asian supermarkets.

The juice is usually bitter and very sharp, so the fruit is not eaten like a normal lime. The fragrant zest and leaves are the main prize, giving Thai curries, soups and stir-fries their distinctive citrus perfume.

Money-saving tip

Buy frozen makrut lime leaves if you see them. They last well in the freezer and you can use just one or two leaves at a time, which is far cheaper than wasting a fresh pack.

7. Kabosu

Kabosu is a Japanese citrus fruit, often used in a similar way to yuzu, sudachi or lime. It is sour, aromatic and usually squeezed over fish, noodles, hot pots and dipping sauces.

Fresh kabosu is rare in the UK, but bottled juice or citrus sauces may be found through Japanese grocers or online. If a recipe asks for kabosu and you cannot find it, a mix of lime and a little lemon is a practical substitute, though the flavour will not be identical.

8. Kokum

Kokum is a small purple fruit from India, commonly sold dried. It has a tart, fruity flavour and is used to add sourness to curries, dals, chutneys and cooling drinks.

In the UK, dried kokum is most likely to be found in Indian grocery shops or online. It is usually used in small amounts, so one packet can last a long time. That makes it a good store cupboard ingredient if you enjoy Indian cooking.

How to use dried kokum

• Soak a few pieces in warm water before adding to curries.
• Use in place of tamarind in some dishes, bearing in mind the flavour is different.
• Make a refreshing kokum drink with water, sugar and spices.
• Add carefully, as too much can make a dish very sour.

9. Kakadu plum

Kakadu plum is a small green fruit native to Australia. It has a sharp, tart taste and is often used in sauces, preserves, powders and health-food products rather than eaten fresh.

Fresh Kakadu plum is not something you are likely to find in a standard UK supermarket. Powdered forms appear online, but they can be expensive. If you are buying it out of curiosity, compare prices per 100g and check whether it is pure fruit powder or blended with other ingredients.

10. Kei apple

Kei apple is a small yellow-orange fruit from southern Africa. It has a sharp, acidic flavour and is usually cooked with sugar rather than eaten raw. It can be made into jams, jellies, chutneys and sauces.

This is one of the more unusual fruits that start with K, so it is unlikely to appear in everyday UK shops. Gardeners in very mild areas may know it as a thorny ornamental plant, but the fruit itself is more common in regions where it grows well.

11. Korlan

Korlan is related to lychee, rambutan and longan. It has a rough red skin and translucent flesh with a sweet, slightly acidic flavour. It is grown in parts of South East Asia and is sometimes called wild lychee.

Fresh korlan is rare in the UK, but it is worth knowing if you enjoy tropical fruits. If you like lychees, longans and rambutans, korlan would probably be your sort of fruit.

12. Kundong

Kundong is a tropical fruit from South East Asia, related to mangosteen. The fruit is small and round with a tangy, sour-sweet flavour. It is often used in preserves, sauces and traditional dishes where acidity is welcome.

You are unlikely to find fresh kundong in a UK supermarket, but it belongs on a comprehensive list of K fruits because it is a genuine edible fruit with regional culinary uses.

13. Karonda

Karonda, also known as Carissa carandas, is a small berry-like fruit used in Indian pickles, chutneys and preserves. When unripe it is very sour, while ripe fruit can become sweeter and darker in colour.

In UK cooking, karonda is most likely to appear as a pickle or preserve in South Asian food shops. It is a good one to try if you enjoy sharp, tangy condiments with rice, dal or flatbreads.

14. Kwai muk

Kwai muk is a small orange fruit related to jackfruit and breadfruit. It has soft, sweet-tart flesh and is eaten fresh or used in jams. It is not widely sold in the UK, but it is grown in some tropical and subtropical regions.

If you ever see kwai muk at a specialist market, choose fruit that smells fragrant and gives slightly when pressed. As with many rare fruits, it is best to buy a small amount first before committing to a larger quantity.

15. Kerson fruit

Kerson fruit is also known as Jamaican cherry or strawberry tree fruit in some places, though common names can vary. The small red fruits are soft and sweet when ripe, with lots of tiny seeds.

It is more often eaten straight from the tree in warm climates than sold commercially. For UK shoppers, it is more of an interesting alphabet fruit than a regular basket item.

16. Keule

Keule is a yellow fruit native to Chile. It is sweet and aromatic, but not commonly exported. You may come across it in botanical or regional food references rather than on shop shelves.

For anyone building an A-Z food list, keule is a useful lesser-known example of a fruit beginning with K.

17. Korean pear

Korean pear is a large, round Asian pear with crisp, juicy flesh. It is sometimes sold in Asian supermarkets and larger international grocers. The texture is closer to a crunchy apple than a soft conference pear.

Korean pears can be pricey when individually wrapped, so look for seasonal boxes in Asian food stores if you plan to buy more than one. They are lovely eaten chilled, sliced into salads or served with cheese.

Best K fruits for UK shoppers on a budget

If you are trying to keep food costs down, some K fruits are much more practical than others. Rare imported fruits are fun, but they are not always good value.

Most affordable and easy to find

• Kiwi fruit: often sold in multipacks and available year-round.
• Kaki or persimmon: good value in season, especially when ripe fruit is reduced.
• Standard limes as a Key lime substitute: cheaper and easier to find.

Best specialist buys

• Dried kokum: lasts well and adds big flavour to Indian dishes.
• Frozen makrut lime leaves: more useful than buying the fruit for most recipes.
• Kumquats: worth buying seasonally for marmalade, baking and salads.

How to store fruits that start with K

Storage depends on the fruit, but these general tips will help reduce waste:

• Kiwi: ripen at room temperature, then refrigerate once soft.
• Kumquat: keep in the fridge and use within a few days for best flavour.
• Kaki: leave firm fruit at room temperature until ripe; chill ripe fruit if you need it to last longer.
• Citrus fruits: refrigerate if you will not use them quickly.
• Dried kokum: store in an airtight container in a cool, dry cupboard.

As a simple food safety rule, avoid fruit that is mouldy, leaking, smells fermented when it should not, or has badly damaged flesh. Wash fresh fruit before eating or cutting, especially if you are using the peel.

Simple kiwi and kumquat fruit salad

This quick fruit salad is a handy way to try two easy K fruits together. It is bright, sharp and works well for breakfast or pudding.

Ingredients

• 4 kiwi fruits, peeled and sliced
• 6 kumquats, washed, deseeded and thinly sliced
• 1 banana, sliced
• 1 orange, segmented or chopped
• 1 teaspoon honey or maple syrup, optional
• A squeeze of lime or lemon juice

Equipment

• Chopping board
• Sharp knife
• Mixing bowl
• Spoon

Method

1. Prepare the kiwi, kumquats, banana and orange.
2. Add everything to a bowl.
3. Squeeze over a little lime or lemon juice.
4. Add honey or maple syrup if the fruit is very sharp.
5. Mix gently and serve straight away.

Storage tips

This fruit salad is best eaten fresh. If you need to store it, cover and refrigerate for up to a day. The banana will soften and brown slightly, so add it just before serving if you want it to look its best.

Variations

• Add Greek yoghurt and granola for breakfast.
• Swap banana for mango when it is on offer.
• Add chopped mint for a fresher flavour.
• Use tinned mandarins if fresh oranges are expensive.

FAQs about fruits that start with K

What is the most common fruit that starts with K?

Kiwi fruit is the most common fruit that starts with K in the UK. It is widely sold in supermarkets, greengrocers and convenience shops.

Is kiwi the same as kiwifruit?

In everyday UK speech, kiwi often means kiwifruit. Strictly speaking, kiwi can also refer to the bird from New Zealand, so kiwifruit is the clearer food name.

What citrus fruits start with K?

Citrus fruits that start with K include kumquat, Key lime, kabosu and kaffir lime, also known as makrut lime.

Which K fruit is best for baking?

Kiwi can be used in toppings and quick desserts, but kumquat and kaki are often better for baking. Kumquats work well in cakes and marmalade, while ripe kaki can be used in puddings, muffins and sweet breads.

Are there any tropical fruits that start with K?

Yes. Tropical fruits beginning with K include kiwano, korlan, kundong, kwai muk, kokum and karonda. Some are hard to find fresh in the UK, but dried, bottled or preserved versions may be available from specialist shops.

What fruit that starts with K is good for savoury cooking?

Makrut lime, kokum, karonda and kabosu are all useful in savoury cooking. They add sharpness, fragrance or tang to curries, sauces, pickles, dressings and marinades.

Where can I buy unusual K fruits in the UK?

Try Asian supermarkets, Indian grocers, Japanese food shops, specialist greengrocers, world food aisles and online retailers. For better value, compare pack sizes and avoid buying large amounts of an unfamiliar fruit until you know you like it.