Ever find yourself in a culinary rut, reaching for the same old fruit time and again? Here is my quick list of fruits that start with G.
Fruits That Start with G
The grapefruit, known for its slightly bitter and sour taste, is a citrus fruit that’s not only refreshing but also packed with vitamin C. Whether consumed fresh or as part of a zesty salad, grapefruit can offer a reviving boost to your day.
- Seasons Available: Late winter through early summer
The Galia melon, with its succulent pale green flesh, is a hybrid of the cantaloupe and honeydew melon. Offering a sweet and spicy flavor, this refreshing fruit is perfect for a summer snack or as a contribution to fruit salads and cold soups.
- Seasons Available: Late spring through early fall
Also known as Garcinia gummi-gutta, the Gambooge fruit is celebrated for its role in culinary traditions as a spice and in medicine. It delivers a sharp sour taste and is often used in the same way tamarind would be, to bring depth and acidity to dishes.
- Seasons Available: Late autumn through winter
Genip, Genipap, or Spanish lime are small, round fruits resembling a lime, native to the Caribbean and parts of Central and South America. The tangy and slightly sweet pulp inside its thick skin is traditionally eaten fresh or used to make beverages.
- Seasons Available: Mid-summer to early fall
Found in African and Asian regions, the Governor’s plum is a vibrant purple fruit with a tough skin and a combination of sweet and sour tasting notes. High in fiber, vitamin C, and other essential nutrients, it is a much-loved fruit for its healthfulness and unique taste.
- Seasons Available: Throughout the year, with some variations based on location
Closely related to the passionfruit, Granadilla is recognized for its hard outer shell and gelatinous seed-filled center. It is often consumed raw, spooned directly from the rind, and its appealing sweet and tangy flavor profiles also make it a great addition to drinks and desserts.
- Seasons Available: Year-round in tropical regions
Grewia Asiatica (Phalsa)
Grewia asiatica, commonly known as Phalsa, is a small berry-like fruit native to South Asia. These fruits are usually consumed fresh, turned into refreshing coolers or used for their tangy flavor in various regional culinary dishes. Phalsa is also noted for its cooling properties and its use in traditional medicine.
- Seasons Available: Late spring through the mid-summer
Often overshadowed by its cousin ginger, galangal bears a fruit that is rare and seldom encountered in the culinary scene. The fruit of the galangal plant is primarily used in traditional medicines rather than for its flavor. When the roots are more commonly sought after for their sharp, citrusy taste that enlivens Asian cooking, the galangal fruit remains an intriguing, yet less familiar delight.
- Seasons Available: Late summer to early fall
Greengages are a type of European plum with a greenish-yellow hue and a reputation for their rich, confectionary flavor. These fruits are wonderful eaten fresh or when used in traditional preserves and are particularly celebrated in France for their sweet, honeyed taste.
- Seasons Available: Late summer
Gabiroba, or Campomanesia xanthocarpa, is a small, round fruit native to Brazil. It has a thin, light-green skin and a tart, creamy flesh that can be enjoyed raw or used in the making of sweets and beverages. The fruit is often gathered from the wild and is a hidden gem among the local communities.
- Seasons Available: Spring to early summer
The grumichama is a cherry-like fruit hailing from Brazil, with a purple to black skin when ripe. It’s tempting for its sweet and slightly acidic flavor, which can be described as a mix between a cherry and a jaboticaba. Grumichamas can be eaten fresh, used in jellies, or made into delicious wines and liqueurs.
- Seasons Available: Late spring to early summer
Goumi, or Elaeagnus multiflora, produces small, bright red fruits that offer a sweet and sour taste, reminiscent of a cherry with herbal undertones. The fruit is not only delightful to taste but also packed with essential nutrients like vitamins A and E and rich in antioxidants. Goumi is often eaten fresh, dried, or made into syrups and jams.
- Seasons Available: Early summer