Green Fruits

When we think green, vegetables often come to mind, especially leafy veggies like spinach and kale. But green is also the color of many fruits, even when they are ripe. 

Most fruits start out green. That’s because of something called chlorophyll — it’s the same stuff that makes leaves green! When fruits are young and still growing on the plant, chlorophyll helps them soak up sunlight and make energy. As they ripen, the green color usually fades. In its place, new colors appear, like yellow, orange, red, or even purple, indicating when the fruit is ready to eat.

But not all fruits change color! Some stay green, even when they’re perfectly ripe. Kiwi and green grapes are great examples. These fruits keep their chlorophyll, which gives them their fresh green color and adds to their healthy goodness.

The exact shade of green depends on how much chlorophyll the fruit has. A lot of it means a deep green, like in kiwis or avocados. Less of it can give fruits a lighter green, like in grapes or honeydew.

List of Green Fruits

Here is a list of fruits that are best known for their green color and are typically eaten while still green, regardless of their stage of ripeness.

All Green

• Green Grapes
• Avocado
• Lime
• Indian Gooseberry
• Greengage
• Gooseberry
• Bilimbi

Green on the Inside

• Kiwi
• Honeydew Melon

Green on the Outside

• Pear
• Guava
• Pomelo
• Kaffir Lime
• White Sapote
• Indian Jujube
• June Plum/Ambarella
• Soursop
• Sugar Apple/Sweetsop
• Feijoa
• Cherimoya
• Breadfruit
• Pond Apple/Alligator Apple
• Hog Plum
• Kabosu
• Noni

This list excludes fruits that are commonly identified and used as vegetables, such as cucumber, zucchini, and olives.