Here is list of exotic fruit that starts with AK in English, the fruit’s name counts if it begins with “k” in any language which normally uses the Latin script, or which would most likely be transcribed as “k” if the language did use the Latin alphabet.
Kabosu fruit is the first fruit in fruit names starting with K list below, there was totally more exotic fruit names with images in this fruit name list that we make for you.
Kabosu
A hybrid citrus fruit, cousin or sister to the key lime, sharing one parent; like key lime, it has a certain unique fragrance coming from papeda’s bitterness, paired in this case with the rich sourness of its other parent, the bitter orange.
Kahikatea or Koroī
The fleshy cones of this ancient dinosaur-era New Zealand pine were an important Māori food, served in great number at feasts; these berries are sweet, but without much other flavor.
Kaki
The Asian variety of persimmon; they come in two types, the hard astringent hachiya persimmon that must be allowed to get very, very soft before consumption, and the non-astringent fuyu persimmon that may be eaten either soft or while still hard).
Kalyna
Also called “highbush cranberry”, this plant is not a cranberry at all, though the berry has a cranberry-like flavor; it is one of the few edible species of viburnum, and is especially important to Ukrainians, including Ukrainian-Canadians.
Kamani
This Southeast Asian fruit is NOT FOR EATING; it is used as rat poison.
Kampuduang
This fruit is from the lowland rainforests of Indonesia, but also bears very well in Hawaii; it is sweet-tart in flavor when ripe, but very, very tart when not ripe.
Kantola
This spiky gourd from India is cooked with spices and eaten as a vegetable; it is also used in traditional Indian medicine.
Kanzaw (also called “Burmese grape”, this fruit is harvested locally throughout South and Southeast Asia, eaten fresh or made into wine)
Kaphal
In May and June, the sweet and tangy flavors of this bayberry from the Himalayas are sold door-to-door in bamboo baskets in Kathmandu, sprinkled with a spicy, salty seasoning.
Karanda
An all-around useful fruit, karanda shrubs are drought-tolerant and can grow in many different soils; the fruits contain pectin, which makes them good for jams, but are also excellent as pickles.
Karkalla
The Australian karkalla plant loves salty areas, covering sand dunes close to the ocean; the fruit take on this salty flavor.
Katempfe (katempfe is the local West African name for the miracle fruit which causes sour foods to taste sweet due to the action of a protein called thaumatin)
Kawakawa
The sweet yellow berries of this New Zealand relative of black pepper were eaten medicinally as a diuretic by traditional Māori.
Kaywa
This Andean cucumber is eaten like European cucumber when young, but its more robust texture when mature lends it well to being stuffed with meat, fish, and cheeses; it has been grown in the Andes for thousands of years, and was often depicted in ancient ceramics.
Keiapple
These bright yellow or orange South African berries are very, very tart, but also very juicy, and similar to citrus in flavor; they are so acidic, they can be pickled using only their natural acidity, no extra vinegar required.
Kenponashi
The strange appearance of this Japanese fruit when fresh is because the fruit is not actually a fruit, but a fleshy stalk; when dried it looks like a raisin.
Kepel
This delicious Indonesian fruit is used as a breath freshener, and is believed to improve body odor as well; they’re especially common near Yogyakarta, where they are a symbol of the Province and of the local Sultan.
Ketembilla
This dark-purple berry from Southern India is very, very tart, but also very juicy; they were grown for a time in South Florida, but have been neglected since.
Keule
This yellow Chilean fruit is harvested for marmalade; it is endangered by clearing the forests where it is found for agriculture and orchardry.
Khormaloo
The Middle Eastern khormaloo has a flavor reminiscent of both plums and dates, hence its other common name, date-plum; it is among the oldest cultivated plants, was known to the Greeks as “God’s fruit”, and may even have been the “lotus tree” mentioned in The Odyssey.
Kiwano
This South African relative of the cucumber has a mild but refreshingly-fruity, banana-cucumber-lime flavor, plus a jelly-like texture that is especially important as a source of water during the dry season in the Kalahari desert; but the most striking thing about it is the way it looks, bright orange with rusty stripes, covered with knobby rusty-colored spikes.
Kiwifruit
Sometimes New Zealanders get upset if you call them kiwis… if you call the fruits kiwis, I mean; “Kiwi” is a legitimate term for a New Zealander in New Zealand, and normally there the word “kiwi” in lowercase is only used for the bird, not the fruit, although as an American barbarian I will quite happily continue to call the fruits simply “kiwis” anyway.
Kokum
This mangosteen-relative from India is a staple souring agent in the cuisines of Goa and of Assam, and its “squash” or preserve is used in preparing a bright-red sherbet beverage.
Korlan
This relative of the rambutan and the lychee has an excellent sour-sweet-“fresh” taste; if you haven’t had lychees or rambutans and don’t know quite what I mean by “fresh” imagine the flavor of a perfectly-ripe pear, but more intense.
Kowai
This gourd ranges along the entire coast of the Indian Ocean from Africa through Asia to Australia, and is eaten just as many ways: stuffed, fried, boiled, stewed in curries, as its own vegetable, in pickles, and even raw when immature; it also used in traditional Indian medicine.
Kuansu
This large red fruit grows all across Papua, and is prepared by splitting it, wrapping it in leaves, and cooking it in an earth oven; in the highlands, it is used to make a red ketchup-like sauce called marita sauce that is used similarly as an all-purpose flavoring.
Kumquat
This small orange citrus fruit is one of the hardiest of citrus fruits, and can withstand frost down to around 14F, -10C, without injury; its peel is very sweet, and the juice is sour, but the seeds are bitter, and this whole mixture can make for an exotic marmalade.
Kutjera
Also called the desert raisin, the fruit of this Australian relative of the tomato naturally sun-dries on the bush, where it takes on a strong, pungent taste like a combination of tomato and caramel; it was cultivated by Aboriginal Australians using judicious burnings, which the plant requires in order to set good seed.
Kwai Muk
This South Chinese relative of the jackfruit has soft, red-orange pulp and a tart, agreeable flavor; the fruit is often naturally seedless.
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