What Fruits Have the Letter P in Their Names?

There are more fruits than you might think that start with the letter P, from pears to papaya. Many of them are sweet, while others are bitter; some only grow in tropical areas, while others may flourish in your backyard. These are just a few of the numerous fruits whose names start with the letter P.


Although they appear to be one single enormous fruit, pineapples are actually made up of numerous small berries that grow together to form a central core. It was first discovered in Brazil and Paraguay and is now grown all over the world, even in regions with milder climes like Southern California and Southern Florida.

Pineapple is a sweet, sour, delectable, nutritious, and low-calorie tropical delicacy. It is a good source of antioxidants, manganese, protein, fibre, and vitamins A, B6, C, and K. The fruit also contains the enzyme bromelain, which can lessen inflammation and diseases that are associated to it. Even in the food industry, meat tenderizers use bromelain.


Though they were undoubtedly domesticated for the first time in ancient Europe, pears are now grown in temperate regions of both the Northern and Southern hemispheres. Later, they were introduced by Spanish missionaries to Mexico and California, where they quickly spread to other parts of the world. Chinese pears, as opposed to the common pear, are more frequent in Asian countries.

Compared to apples, which are the pear’s nearest relative, most pears are sweeter and softer. Both fruits come from flowering plants in the rose family, which also includes, as you might have guessed, roses, strawberries, cherries, raspberries, and even almonds.


Given how similar the pomelo (also known as a pummelo) and grapefruit are in both appearance and flavour, one could assume that it is some kind of new grapefruit hybrid. Pomelos, however, rather than grapefruit, are the latter’s ancestors. Originally from Southeast Asia, these citrus fruits are now grown all over the world in tropical climates.

Pomelos, like grapefruit, come in a variety of sweet and sour flavours and can reach a size of a 25-pound watermelon, however some are just the size of a cantaloupe. The flesh is pink to deep red, and the skin might be yellow or green.


The papaya, also known as paw paw in Australia, is a fruit that was first cultivated in hot, humid regions of Central America and Southern Mexico. The papaya’s fruit is sweet, but its edible seeds have a little peppery flavour.

Even by fruit standards, papayas are a nutritious snack because they are packed with antioxidants that reduce inflammation, fibre that eases indigestion, and a variety of vitamins and other nutrients. They are beneficial for diabetics since they have less sugar than other fruits. They can also lessen menstrual pain and possibly even delay the onset of physical indications of ageing.

Desiccated Fruit

The fruit known as passion fruit is native to Brazil, Paraguay, and Argentina. It is also known by a variety of names in other regions of the world, including lilikoi in Hawaii, mountain sweet cup in Jamaica, and parcha amarilla in Venezuela. Underneath the rough rind, which might be yellow, purple, orange, or another colour, are transparent sacs containing palatable seeds and a sweet, smoky liquid.

This very scented tropical fruit contains vitamins A and C, potassium, calcium, phosphorus, and more. Its high fibre content and low glycemic index make it a healthy option for diabetics as well.


Pomegranate trees were initially found between Northern India and present-day Iran, but they were quickly domesticated and dispersed all across the ancient globe. On the outside, the skin is rough and leathery and has a variety of yellow, red, and pink hues. Inside, there are sacs of fruit pulp that resemble passion fruit and are filled with sour juice and edible seeds.

Pomegranates are high in antioxidants, potassium, vitamin C, and fibre when it comes to nutrition. The bitter white membranes that enclose the edible sacks are typically not consumed.

Misha Khatri
Misha Khatri is an emeritus professor in the University of Notre Dame's Department of Chemistry and Biochemistry. He graduated from Northern Illinois University with a BSc in Chemistry and Mathematics and a PhD in Physical Analytical Chemistry from the University of Utah.


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