10 Surprising Fruits That Start with Q: Not just quince!
Is there a fruit that starts with the letter Q? The answer is yes, there are a few fun fruit ideas to add to your alphabet-inspired list. But can you guess them all?
Quirky, intriguing, and quintessentially unique, fruits that start with Q have a particular position in the world of flavour. They’re a tasty monument to nature’s incredible diversity.
From the tropical quenepa to the juicy quince, the following list explores these incredible fruits’ fascinating history, delicious tastes, and compelling uses.
I have to admit I’ve never eaten #2, but it looks amazing, and having it dried in an acai bowl or something must be awesome.
Prepare to give the letter “Q” a whole new meaning!
The complete list of fruits that start with Q — let’s go!
If you’re wondering how many fruits start with Q, I’ve been able to spot ten. I’m sure this is the whole list – let me know if you discover any others!
Quararibea cordata
Another fruit that starts with Q is Quararibea cordata in scientific terms. It’s also known as South American sapote or chupa chupa.
This tropical fruit tree is endemic to the Caribbean, Central America, and northern South America.
Quararibea cordata trees yield tiny, heart-shaped fruits. When mature, the fruits’ thin, silky skins are green, yellow, or red. Its juicy flesh encases a large seed.
Quararibea cordata fruit tastes like cherry, pineapple, and mango and is appreciated for its sweet and tangy flavor. It is eaten fresh, made into jams, jellies, and sweets, and combined into cool drinks.
Traditional medicine employs the tree’s bark and leaves. They were often used to help digestion, sore throats, and coughs and colds.
Jamaican cherry trees thrive in tropical and subtropical areas with well-drained soils. These tasty fruits are grown in home gardens and orchards.
Quandong
Quandong is an Australian fruit starting with Q. Its scientific name is Santalum acuminatum. Due to its look and taste, Quandong is called the desert peach or native peach.
The Quandong tree is a tiny, semiparasitic shrub or tree found in arid and semi-arid Australia. 2–5 meters (6–16 feet) is its height.
The cherry-sized Quandong fruit has brilliant red or yellow skin when it matures. Jams, sauces, sweets, and drinks utilize it because of its tangy and slightly sour taste.
Traditional Aboriginal food also frequently incorporates dried versions of the fruit.
Vitamin C, antioxidants, and minerals are abundant in Quandong. The root extract is used in natural therapies because of its anti-inflammatory properties.
In Australia, Quandong is appreciated for its taste, adaptability, and potential health benefits.
Queen Anne cherry
Queen Anne cherries are also known as Royal Anne cherries or Napoleon cherries. They’re named after Queen Anne of England, who loved cherries.
Large and firm, the Queen Anne cherry fruit has yellow to light red skin with a little blush. Its flesh is light golden, delicate, and delicious.
The exquisite flavor of this variety of cherry combines delightful sweetness and acidity. It’s used in pies, tarts, preserves, and sweets, particularly cherry pie. Cherry liqueurs and flavored syrups also taste great made with Queen Anne cherries.
The cherries are picked in late June or early July depending on the location. They’re mostly grown in cherry-friendly regions. They are SO tasty in this cherry oatmeal, I love them!
Its scientific name is Prunus avium ‘Royal Ann’.
Queen Tahiti pineapple
Queen Tahiti is a pineapple (Ananas comosus) cultivar. Its skin is golden-yellow with red or pink tints and rounder than other pineapple cultivars. The flesh is light yellow, soft, luscious, and edible to the core.
Queen Tahiti pineapples have unique flavors. They’re sweet, fragrant, and citrusy.
Tahiti (thus the name), the Caribbean, and other tropical and subtropical locations grow this delicious fruit. Its availability may vary by area and fruit market.
Queen Forelle pear
I love these.
The Queen’s Forelle pear is a Pyrus communis cultivar. Its unique look makes it an intriguing Q fruit.
The Forelle pear is tiny to medium-sized and unique-colored. Its silky yellow-green skin has many crimson or maroon freckles or patches. The pear is named “Forelle,” which means “trout” in German, because of its speckled skin. It’s still vegan.
Forelle pears have crisp, juicy, sweet flesh under their speckled skin. It has a delicate, tangy taste and a buttery, silky texture. Its sweet-tart flavor makes it a good dessert pear.
Forelle pears are usually eaten fresh or cooked. They can be sliced and added to salads, tarts, and pies, or poached in syrup for a beautiful dessert.
These pears are also frequently used in fruit displays and arrangements for their unusual beauty. Try one in this pear breakfast crisp!
Queensland nut
The Queensland nut, often known as the macadamia nut, is endemic to Australia. The macadamia tree (Macadamia integrifolia) grows in Queensland and New South Wales rainforests.
The nut’s rich, creamy taste makes it a very popular variety. It has a rigid, smooth shell with a white, meaty kernel inside. The kernel tastes buttery and rich because of its high oil content.
The nut is commonly roasted or used in desserts, baked products, and savory foods. It’s also utilized in nut butters and pastries.
Macadamia nuts contain healthful fats, including heart-protective monounsaturated fats. They include fiber, vitamins, and minerals like magnesium and potassium.
Australia, Hawaii, South Africa, and portions of Central and South America grow macadamia trees in favorable conditions. After falling from the trees, the nuts are gathered and processed to remove the shell.
This Aussie superfood is loved globally for its flavor and health advantages.
Quenepa
Weird name, weird-looking fruit!
Quenepa, often called Spanish lime or genip, is a tropical fruit from the Caribbean, Central America, and South America. Melicoccus bijugatus is its scientific name.
The quenepa fruit is spherical and tiny, like a cherry or plum. It has green skin and transparent, gelatinous flesh that resembles lychee or grape. It tastes sweet, tangy, and citrusy.
Quenepa is eaten by cracking or biting the peel and sucking or biting the flesh off the seed or pit. Many Caribbean and Latin American countries provide these fresh fruits as street snack.
Quenepa is a good source of vitamins A and C, calcium, phosphorus, and fiber. It may also provide antioxidant and anti-inflammatory effects.
Overall, it’s a tasty, versatile, and potentially healthy fruit that is loved in its native areas.
Querina apple
Florina apples, also known as Querina apples, are from northern Greece’s Florina region. Their name comes from their original cultivation location.
Florina or Querina apples are high-quality dessert apples with unique traits. Their skin is crimson with greenish-yellow streaks.
Conical-shaped, medium-to-large apples with a tangy and sweet flavor are firm enough for fresh eating and frying.
Querina apples are prized for their long-term preservation and sweetness. This makes them a popular export.
This variety of apples goes by the scientific name Malus domestica Florina.
Quinault strawberry
The Quinault strawberry (Fragaria x ananassa) is notable for its sweet taste and huge fruit size. The Quinault Indian Tribe in Washington state, USA, gave it its name.
Quinault strawberries are known for their sweet, juicy fruit. They have a vivid red hue, smooth texture, and a sweet, tangy taste. They’re aesthetically beautiful and good for fresh eating and cooking because they’re bigger than ordinary.
This variety of strawberries is popular for residential and commercial gardening because of its productivity. The strawberry patch can grow easily since the plants are strong and healthy.
Quinault strawberries are employed in many culinary applications due to their sweetness and production. They’re eaten raw to enjoy the fresh flavor or used in pastries, jams, pies, and fruit salads, and topped on other foods.
Cydonia oblonga, or quince, is a member of the Rosaceae family. It’s native to Southwest Asia, including Iran, Turkey, and the Caucasus. The fruit looks like a huge, knobby, yellowish-green pear or apple.
Quince has a unique taste and smell. Raw, it’s too harsh and astringent to consume. So it’s popular for cooking since it softens and sweetens when cooked.
Jams, jellies, preserves, and pastries such as pies, tarts, and compotes use quince’s flowery taste with overtones of apple, pear, and citrus fruit.
Quince fruit tree has historical importance and is mentioned in Greek and Roman mythology. Furniture, crafts, and musical instruments were made from its fragrant wood.
This sweet fruit is also loved for its health advantages. Dietary fiber, vitamin C, potassium, and copper all contribute to the nutritional value of quince.
These are really popular in Northern Germany, and I often see little shops that specialise in their jams and jellies.
These fruits starting with Q, from the exotic quince with its flowery overtones to the tantalizingly tart quenepa, have introduced us to a new world of remarkable flavors.
This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches, or enjoy it in a salad. If you love dill pickles, you’ve got to make this delicious hummus recipe.
I tried some store-bought dill pickle hummus a few weeks ago, and I’ve been addicted ever since. I decided it was time to make my own version, and it did not disappoint. I’ve been eating it with crackers and veggies, but also adding it to pretty much every other meal I eat for some extra flavor, protein, and fiber. This Dill Pickle Hummus is refreshing, perfect for summer, and a great way to use up any dill you have in your garden.
Why You’ll Love This Tangy Dill Pickle Hummus
Refreshing – Pickles are a refreshing snack, and making hummus with them creates a creamy, tangy dip that’s perfect for summer. I like to serve this pickle-flavored hummus chilled with a side of veggies for a light and filling afternoon snack.
Flavorful – If you love dill pickles, you’ll enjoy this uniquely flavored hummus. It is flavored with fresh dill, dill pickles, and pickle juice. I also add a little bit of lemon juice and a few cloves of garlic. You can also make it spicy by adding some pickled jalapenos.
Versatile – I love having hummus on hand because it’s healthy, protein-packed, and can be used in many different ways. Hummus is always great with veggies and pita bread, but it can also be added to salad, pasta, toast, sandwiches, and more.
Benefits
Chickpeas – A high-fiber diet is imperative for good digestive health, and chickpeas contain 35 grams of fiber per cup of cooked beans. Beans have a mixture of soluble and insoluble fiber, which greatly benefits the digestive process. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to bile in the digestive tract, removing toxins that would otherwise recirculate throughout the body. Insoluble fiber helps bulk up our stool, ensuring that things run smoothly.
Tahini – Tahini is a paste made from sesame seeds, perfect for dressings and sauce recipes. It’s a great source of vitamins, minerals, and healthy fats. Although tahini contains a small amount of saturated fat, most of its fats are polyunsaturated (omega-6 fatty acids) and monounsaturated, which are great for overall health.
Dill Pickle Hummus Recipe Ingredients
Chickpeas – I used two cans of chickpeas for this hummus recipe. You can easily adjust the amount if you want more or less hummus, though. I like to boil my chickpeas with a bit of baking soda for 20 minutes beforehand, as it helps soften them, but that isn’t necessary.
Tahini – You should be able to find tahini at most grocery stores, in the same section as the peanut butter. Tahini is a paste made with sesame seeds and has a nice toasty flavor. I use it often in recipes, and it’s a staple ingredient for traditional hummus.
Pickles – Both the pickle juice and the pickles are used in this hummus recipe, so make sure to use a brand of pickles you know you enjoy. I find that the pickles sold in the refrigerated section at the grocery store tend to have better flavor than the jarred pickles, but either will work.
Dill – The pickles add a nice dill flavor to the hummus, but I also like adding some fresh dill. Dry dill has a much stronger flavor than fresh dill, so I usually stick to mostly fresh and just a pinch of dried dill.
Lemon Juice – Lemon juice is commonly used in most hummus recipes, so although we already have acid from the pickle juice, I wanted to add a little lemon flavor. You can leave it out if you prefer.
Garlic – One or two cloves of fresh garlic add so much flavor, but garlic powder can be used if you prefer a milder garlic flavor.
How To Make Refreshing Dill Pickle Hummus
Optional: For creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool for a few minutes before making the hummus.
To a food processor or blender, add in the tahini, pickle juice, lemon juice, garlic, and 1/2 cup of chopped pickles. Blend until combined and slightly creamy. It may be challenging to achieve a completely creamy texture in the food processor, but aim for as much blending as possible.
Next, add in the chickpeas, fresh dill, dried dill, and salt. Turn the food processor on and blend until the desired texture is achieved. If your hummus looks too thick, you can drizzle in extra pickle juice or olive oil until it reaches the desired consistency. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus reaches your desired texture, add the remaining 1/2 cup of chopped pickles and pickled jalapenos, if you want some extra heat. Give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any additional salt or cayenne pepper needed and enjoy.
Recipe Frequently Asked Questions
This recipe is vegan and gluten-free.
Can hummus be frozen? Yes, you can freeze hummus, although it may not retain the same creamy texture after thawing. I recommend freezing for up to 3 months in an air-tight container.
How long does leftover hummus last? Leftover hummus should last for about 4-5 days when stored in the refrigerator in an air-tight container.
What can be used in place of the chickpeas? Chickpeas are a traditional ingredient in hummus, but white beans can be easily substituted.
Can dry dill be used? I prefer using fresh dill because it has a milder flavor, allowing you to add more without it becoming too overpowering. It also has a nice fresh taste. Dry dill can be used if needed, though. I recommend adding 1 teaspoon and then adjusting as needed.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer, for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches or enjoy it in salads. If you love dill pickles, you’ve got to make this delicious hummus recipe.
Ingredients
2 (15 oz) cans chickpeas, drained and rinsed
1/4 cup tahini
2 cups diced pickles, divided
1–2 cloves garlic, roughly chopped
1/4 cup chopped fresh dill
1 tablespoon fresh lemon juice
2–4 tablespoons pickle juice, depending on what consistency you want your hummus
Optional: pickled jalapenos, to taste if you want heat
1/2 teaspoon salt, or more to taste
Serve with: fresh veggies, pita bread or crackers.
Instructions
Optional: for creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool a few minutes before making the hummus.
To a food processor, or blender, add in the tahini, pickle juice, lemon juice, garlic and 1/2 cup of chopped pickles. Blend until combined and slightly creamy, it many be hard to get completely creamy in the food processor but you want it as blended up as you can get it.
Next, add in the chickpeas, fresh dill, dried dill and salt. Turn food processor on and blend until desired texture is achieved. If your hummus is looking too thick, you can drizzle in extra pickle juice, or olive oil, until it thins out. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus is to your desired texture, add in the remaining 1/2 cup chopped pickles, and pickled jalapenos if you want some extra heat. Just give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any extra salt, or cayenne pepper, if needed and enjoy.
Notes
This hummus recipe makes about 2 cups of hummus. Each serving is 1/4 cup.
Prep Time: 15 mins
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