Even though the letter X isn’t known for its abundance of words in English, there are a few fruits that start with X. Let’s see what we’ve got.
I’ve also borrowed some fruit names from other languages and use scientific terms to present you with the best collection of X fruits.
Here are 10 fruits that start with X in all their glory
This list of fruits starting with X includes only culinary items—things that you would actually eat. Yum. Hopefully.
Xarel-lo grape
Xarel-lo (pronounced “sha-rel-lo”) is a white grape variety produced in northern Spain’s Penedès region of Catalonia. It’s one of three grapes used to make Cava, Spain’s Champagne. Yep, yum.
Cava blends benefit from Xarel-lo’s acidity and structure. It adds lemon, grapefruit, flowery, and herbal tastes. Even in warm regions, the grape retains acidity, making sparkling wines possible.
Besides Cava, Xarel-lo makes still white wines. These wines are fuller-bodied and richer, with ripe fruit flavors and minerality. Some Penedès winemakers have been experimenting with barrel fermentation and aging to create more rich and layered Xarel-lo wines.
The scientific name for the species is Vitis vinifera.
Xiangjiao
“Xiangjiao” is Mandarin Chinese for “banana.” Bananas are a very popular tropical fruit globally. I love them in these banana cocoa overnight oats.
Bananas include vitamin C, vitamin B6, potassium, magnesium, and dietary fiber. They’re a nutritious snack full of natural sugars.
Bananas are eaten fresh and cooked. They can be added to cereals, smoothies, or baked items like banana bread. Southeast Asian and Latin American cuisines employ bananas in savoury recipes, too.
The botanical name for the species is Musa acuminata.
Xigua
Mandarin Chinese “xigua” means “watermelon.” Watermelon is a summertime favourite fruit.
Watermelons have thick green skin that encloses juicy, pink or red flesh with black seeds (seedless variants are available). They’re surprisingly hydrating because they’re mainly made of water!
Watermelons include potassium, vitamin C, and vitamin A. Lycopene, a potent antioxidant, gives them their red color.
It’s cooling and hydrating and watermelon is used in many cuisines and eaten during picnics, barbecues, and other outdoor events.
“Xigua” fruit also goes by the scientific name Citrullus lanatus.
Ximenia americana
Ximenia americana is an Olacaceae flowering plant. Other common names are tallow wood, hog plum, yellow plum, or sea lemon. It grows in tropical regions, especially in Africa and South America.
The tree bears tiny, round or ovoid fruits after fragrant yellow blooms. They have delicious, acidic flesh and become yellow or orange when mature.
These X fruits can be eaten fresh or made into jams, jellies, and drinks. It’s also used for its medicinal properties.
Ximenia americana has oil-rich seeds and fruit.
The emollient and nourishing oil is extracted and utilized in cosmetics including moisturizers, soaps, and hair care products.
Ximenia americana is also a popular landscape tree due to its lovely leaves and blossoms. I do think it looks really nice.
Ximenia caffra
Ximenia caffra, often known as sour plum, is an Olacaceae flowering plant.
It’s native to South Africa, Swaziland, Mozambique, and Zimbabwe.
Ximenia caffra’s sour plums are edible but acidic. When mature, the fruits can be green, yellow, or orange. A firm stone surrounds a thin skin and juicy, acidic flesh.
In traditional African cuisine, Ximenia fruit is eaten fresh or made into preserves, jams, and drinks.
The bark, leaves, and roots of the tree are utilized for traditional African medicinal purposes. The oil from the sour plums is also used for emollient and nourishing properties in cosmetics.
Ximenia caffra fruit tree is often a landscape treasure due to its fragrant flowers and attractive leaves.
They may have antioxidant, antimicrobial, and anti-inflammatory effects.
Besides its culinary and therapeutic purposes, Ximenia caffra is frequently cultivated as an ornamental.
The tree’s lovely foliage, fragrant blooms, and colourful fruits make it a good option for landscaping and gardens.
Xìng zi
Mandarin Chinese “xìng zi” means “apricot.” You know apricots, right? Tiny, spherical fruits from the Prunus family with delicious, juicy flesh.
Apricots are produced worldwide and harvested in summer. Central Asia is where apricots were first cultivated. I never knew that until I was researching this list!
Fruit salads, baked dishes, preserves, and desserts employ fresh as well as dried apricots for taste and nutrition.
Vitamins A and C, as well as potassium and fiber, can be found in quite high concentrations in apricots. Its antioxidant content also contributes to its general health benefits.
“Xing zi” is called Prunus armeniaca in the scientific community.
Xinomavro grape
Xinomavro is a red grape grown in Naoussa, Amyndeon, and Goumenissa, Greece. The name “xinomavro” means “sour black” in Greek, referring to the grape’s strong acidity and dark skin.
Xinomavro grapes produce rich, robust red wine. Depending on the winemaking method and terroir, Xinomavro wines have various flavors.
They can include notes of cherries, red berries, plums, sun-dried tomatoes, dry herbs, and earthiness.
Due to its ability to produce high-quality, age-worthy wines, Xinomavro is sometimes compared to Italian Nebbiolo and Burgundy Pinot Noir.
It’s one of Greece’s noble grape types and is well-known worldwide, especially among wine enthusiasts.
Xoài
The Vietnamese word for mango is “xoài.” Mango is a popular tropical fruit because of its sweet and juicy flesh.
It originally came from South Asia, but it’s now cultivated all over the world where the temperature is right.
Mangoes are delicious raw, in fruit salads, smoothies, or in sweet dishes like mango sticky rice or mango sorbet.
They’re also used in savoury dishes such as salads, pickles, and accompaniments to seafood in Vietnamese cooking.
Mangoes are an excellent source of several nutrients, including vitamins C and A, as well as fiber and antioxidants.
The botanical name of “xoài” is Mangifera indica.
Xoconostle
Xoconostle is the fruit of the Nopal cactus (Opuntia matudae). It’s a Mexican staple.
Xoconostle cactus fruit has thick, rough skin that is usually green or reddish. The fruit’s glochids must be removed before eating.
The xoconostle’s firm, delicious flesh ranges in colour from pale yellow to vivid crimson, depending on variety and maturity.
The Xoconostle fruit has a tart, tangy taste. It’s used in Mexican salsas, sauces, and drinks. The fruit provides vitamin C, fiber, and antioxidants to meals.
Xylocarpus granatum
Xylocarpus granatum, the cannonball mangrove, cedar mangrove, or puzzlenut tree, is a Meliaceae tree. Southeast Asia, Australia, and the Pacific Islands are its home.
Xylocarpus granatum’s big, spherical fruit resembles a coconut or cannonball. Its thick, woody shell is 10–15 centimeters (4–6 inches) in diameter.
Xylocarpus granatum wood is highly sought after due to its resistance to water and pests. It’s used for construction, boatmaking, furniture, and handicrafts.
Traditional medicine has utilized tree bark to treat skin diseases and fevers.
Although the Xylocarpus granatum fruit is said to be edible, it’s not popular as a food. The cool thing about the pulp of this fruit is that it turns blue when exposed to air (I saw it on YouTube).
If you decide to try this X fruit, make sure it’s ripe and watch out for any tingling sensation. It may cause an allergic reaction!
I hope you had great fun pronouncing these names! I sure did 😉
Which names of fruits were the most surprising to you? Share your favourite fruits that start with an X in the comments.
If you’re looking for more interesting items, why not check out this list of X vegetables?
To learn more fruits of letters, you can check out my other posts, including common fruits that start with V, exotic fruit names beginning with U and many more.
These ideas can make your future trips to grocery stores more exciting!
These Rice and Bean Fajita Quesadillas are flavorful and easy to make. They’re cheesy, hearty, and filled with vegetables. The fajita filling can be prepared in advance, and it only takes about 10 minutes to cook the quesadillas. Serve them with your favorite toppings and enjoy for lunch or dinner.
Cheese quesadillas are really easy to make, and I enjoy them as quick snacks. But when it comes to quesadillas for lunch or dinner, I like them to have a little more substance to them. These Rice and Bean Fajita Quesadillas are packed with rice, black beans, and seasoned fajita peppers and onions. They’re filling, packed with protein, and great for any meal. Enjoy these quesadillas with your favorite toppings and tortilla chips.
Why You’ll Love This Filling Quesadilla Recipe
Packed with flavor – These fajita quesadillas get much of their flavor from the onions and peppers. I like to cook them all together in a frying pan until they’re sizzling and browned, just like at a restaurant. Cooking them down until they’re caramelized adds delicious flavor to this recipe.
Easy to make – This recipe may have a few more steps than a regular cheese quesadilla, but it’s all easy. Once you mix the fajita veggies with the rice and beans, you add them to the tortilla with some shredded cheese, and then the hot frying pan does the rest of the work. You can also make these quesadillas in the oven if you wish.
Great family meal – You may not think of a quesadilla as a full meal, but these fajita rice and bean quesadillas are really filling. I like to serve them with a side of chips and dip, along with my favorite quesadilla toppings (lettuce, salsa, sour cream, guacamole). You can make cheese quesadillas for kids, and chicken or beef can easily be added for any meat eaters.
Why Your Body Will Love These Hearty Quesadillas
Heart Health – Black beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can significantly reduce the chances of a stroke or heart attack.
Digestive Health – Black beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
Immune Health – Bell peppers are high in Vitamin C, essential for keeping your immune system healthy and fighting off sickness. Vitamin C is also very beneficial in healing wounds and collagen production. Bell peppers are high in antioxidants, which also help protect the immune system. Antioxidants are molecules that can neutralize harmful free radicals, which otherwise can damage cells and tissues in our bodies.
Rice and Bean Fajita Quesadilla Recipe Ingredients
Peppers and Onion – Pepper and onion make up the fajita part of these quesadillas. I like to cook a variety of bell peppers, yellow onion, and spices together in a pan until they’re softened and beginning to brown. I have seen a few frozen fajita pepper and onion veggie mixes that may make this recipe a little easier. You can also buy packaged fajita seasoning instead of making your own.
Black Beans – I like to use black beans in this recipe, but pinto beans will also work well. Beans add extra protein and fiber to these quesadillas, helping them be more filling.
Rice – I use cooked white rice for this recipe. Brown rice, quinoa, or cauliflower rice can also be used, though. You can omit the rice if you prefer.
Cheese – Any cheese can be used for these quesadillas. I usually use shredded Colby Jack, but you can also use pepper Jack or quesadilla cheese, which is made specifically for melting in quesadillas. Dairy-free cheese can also be used.
Tortillas – I use large burrito-sized flour tortillas for my quesadillas; you can make yours smaller if you like. Corn tortillas can also be used to make them gluten-free.
How To Make Vegetarian Fajita Quesadillas
Heat a large pan over medium heat and add the oil. Once hot, add the peppers, onions, and a pinch of salt. Mix and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
Next, add the rice, beans, and fajita seasoning to the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil, if needed.
Assemble your quesadillas: Lay a large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture, and then another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
Heat a large pan over medium heat and add butter, oil, or cooking spray. Place the quesadilla into the pan and cook for about 3-4 minutes on each side, until the cheese is melted and the tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.
Recipe Frequently Asked Questions
Make this recipe gluten-free by using gluten-free tortillas or corn tortillas.
Make this recipe vegan by using a meltable, shredded vegan cheese.
How should these quesadillas be served? You can eat them alone, or top with your favorite toppings and add a side of chips and dip for a more rounded meal.
Can quesadillas be cooked in the oven? Yes, they can easily be cooked in the oven. Just lay them flat on a large sheet pan and bake at 400 degrees F. for about 10-15 minutes.
How long do leftovers last? If stored in an airtight container in the refrigerator, they should last about 4-5 days. They can be reheated in the oven, frying pan, or microwave.
Are quesadillas freezer-friendly? Yes, but they may not hold up the best in the freezer. I suggest assembling the quesadillas just until you’re about to cook them, wrapping them tightly in plastic wrap, and placing them in an airtight freezer bag. I have found it works best to reheat the frozen quesadillas in the oven.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
These Rice and Bean Fajita Quesadillas are packed with flavor and easy to make. They’re cheesy, hearty and filled with vegetables. The fajita filling can be prepared ahead of time and then it only takes about 10 minutes to cook the quesadillas. Serve with your favorite toppings and enjoy for lunch or dinner.
Ingredients
1 tablespoon olive oil, or oil of choice
2 medium sized bell peppers, diced (whatever colors you prefer)
1/2 yellow onion, diced
1 cup cooked rice
1 (15 oz) can black beans, drained and rinsed
6–8 large flour tortillas
2 cups shredded cheese
Fajita Seasoning
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
Instructions
Heat a large pan over medium heat and add in the oil. Once hot, add in the peppers, onions an a pinch of salt. Mix together and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
Next, add the rice, beans and fajita seasoning into the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil in, if needed.
Assemble your quesadillas: lay large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture and then top with another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
Heat a large pan over medium heat and add butter, oil or cooking spray. Place quesadilla into the pan and cook for about 3-4 minutes on each side, until cheese is melted and tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.
Notes
Quesadilla can also be cooked on a large sheet pan in the oven.
Prep Time: 10 mins
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