Learn the Names of Fruits in Tamil


Fruits are an integral component of our diets. Knowing the names of various fruits helps children build up a rich vocabulary while understanding all of the different exotic varieties available around the world.

Oranges and apples both originate in tropical climates; thus, the word orange has its native name of “naarttam or aarti” in Tamil. Apples do not typically grow under such extreme temperatures, so they do not have a distinct name in Tamil.


Mango (Mangifera indica) is an edible tropical fruit found on mango trees, native to India, Bangladesh, and the Andaman Islands but cultivated across Southeast Asia for centuries. Mangoes can be eaten raw or cooked, used to create pickles, or even used as an ingredient in desserts, beverages, ice creams, and puddings. In India, mango is often served alongside rice dishes as a side dish, while desserts, beverages, ice creams, or puddings made with mango can also be created using this versatile fruit.

A mango tree is an evergreen tropical fruit tree that produces juicy pulp with large hairy seeds, often yellow to red in hue and proliferating. The name mango comes from two Tamil words, manga and anagram, and makes this fruit a charming and juicy delight that has long been enjoyed as food across several countries.

Fruit is full of antioxidants such as vitamins A and C. Eating fruit regularly can help prevent constipation while increasing alkaline reserves in your body, fighting diabetes, providing antibacterial protection, and treating diarrhea or fever symptoms.

Mangoes can be enjoyed raw, sliced, boiled, or mashed; they are used in pickles and curries as well as blended into summer drinks like mango lassi.


Bananas are delicious fruits that can be enjoyed raw or cooked and used in curries, chutneys, smoothies, and many other dishes. Their unique taste pairs nicely with milk; furthermore, they contain high levels of potassium for good health – an added benefit that justifies their inclusion into our daily diets!

Kanniyakumari Banana and Horticulture Farmers Producer Company Limited successfully registered this variety, commonly referred to as Matti banana in Tamil, for Geographic Indication in 2008. The Matti banana stands out among other banana varieties by having fingers that resemble nipple-shaped fingers resembling its shape; unlike its straight counterparts, it boasts sweet and succulent pulp with low total soluble solid content – perfect for babies!

The Ney-proven banana is a delicate diploid cultivar currently farmed commercially in Kerala. Produces 15-30 kg bunches that are thin and dark green with sweet and powdery fruit that has a long shelf life; unlike other varieties of banana, it does not succumb to pests or diseases like different varieties do.

Numerous factors affect the flavor of bananas, such as water, temperature, soil composition, and nutrient balance. According to R. Selvarajan of Tiruchi’s National Research Centre for Bananas (NRCBT), hill bananas from Kulithalai possess an appealing fragrance, yet when grown elsewhere, they lose this characteristic aroma.


Papaya is a tropical fruit with greenish to yellowish flesh and crunchy texture, grown widely across tropical and subtropical regions worldwide, with India as the leading producer. Papayas contain many essential vitamins and nutrients; vitamin C, in particular, is abundant. They also have small amounts of antioxidants that protect from free radical damage; they boast numerous phytochemicals such as carotenoids, phenolic acids, and dietary fiber, as well as multiple antibacterial and antifungal properties that protect them.

Papaya is a staple in salads and papaya chutney. Although raw papaya can be consumed raw or ripe, for optimal results, it should be cooked. Papaya seeds can also be roasted to add a nutty taste. Raw papaya can be enjoyed plain with seasonings like sour sour sour fermented spicy or fermented sweet sauces, Myanmar or Thailand recipes, and Indonesian cuisine frequently incorporates unripe papaya boiled and stir-fried with shrimp chilies and green tomatoes – creating lab salad as well as minahasan papaya flower vegetable dishes.

Papayas contain high concentrations of carotenoids such as lutein and beta-carotene. Papain can help tenderize meat while it also boasts significant levels of folic acid and potassium content.


Pineapples are tropical fruits from the Bromeliaceae family, distinguished by their crown-and-scaled appearance. Also referred to as ananas or pina in Spanish and English, respectively, pineapples are one of the world’s most beloved fruits, revered for both their nutritional value and delicious flavor. Pineapple provides great vitamin C-rich food options with healthful benefits – ideal for people prone to scurvy. Plus, they’re rich sources of dietary fiber!

Pineapples are native to tropical rainforests. Introduced to Europe during the 16th century, pineapples quickly gained popularity among sailors who were susceptible to scurvy during long voyages. At first, seen as symbols of power and wealth in Europe, pineapples soon came to represent colonialism, as seen when John Murray, Fourth Earl of Dunmore, had one affixed atop his summer house folly or folly in 1761.

Land used for sugarcane cultivation also supports crops like bananas, coconuts, lychees, pineapples, cabbages, lettuces, and tomatoes; there is significant demand for these products in both local and international markets. Furthermore, this area produces large amounts of coffee, tea, and spices, as well as suitable soil for cattle ranching activities.


Watermelons (Citrullus vulgaris) and their fruit, known as watermelons, are widely cultivated worldwide as both flowering plants (Citrullus vulgaris) and their fruit (watermelon). Watermelons have large, oblong or roundish fruits with hard green rinds that reveal sweet, watery red or sometimes yellow pulp that has an irresistibly juicy consistency, belonging to the Cucurbitaceae family and are popular snacks as well as ingredients in beverages or dishes such as juices and smoothies.

Watermelons are well known for their medicinal qualities and have long been used to treat conditions ranging from high blood pressure and diabetes to heart disease and cancer risk reduction. Furthermore, they’re rich in essential vitamins A, C, and B6; potassium, phosphorus, magnesium, iron, and zinc make for good sources of nutrition as well.

Watermelons have long been an integral part of African diets and traditional cuisine. From Ghana, Mali, and Senegal, it forms an essential ingredient. Other fruits like guava or sago may be combined with it, often acting as symbols for Palestinian resistance or eco-socialism movements.

Watermelons are a staple ingredient in Indian cuisine. Watermelons can also be eaten as dessert in some regions, from salads and curries.


Grapes are an ideal food to include as part of a nutritious snack and meal. Grapes contain high concentrations of antioxidants, vitamins, and minerals; additionally, they’re an excellent source of resveratrol, which has been shown to reduce chronic disease risks as well as slow the aging process; plus, they can also help lower blood pressure and cholesterol.

There are various varieties of grapes available today, but among the most cherished and widely eaten is Anab-e-shahi, an exquisite seedless variety known for producing pale green oval-shaped grapes with sweet flavors. Another highly prized variety is Panneer, which boasts deep purplish brown coloration with similarly delicious tastes and aroma. Both varieties boast anti-hyperglycemic properties, which help diabetic patients manage their blood sugar levels more efficiently.

Grapes are a staple ingredient in Indian cuisine, used in many dishes such as chutneys and raitas, as well as in wine production. Grapes can also be fermented into alcohol for consumption. To create delicious grape chutney at home, combine these ingredients: 1. Wash and peel grapes 2. Cut them into small pieces 3 Bring mixture to simmering 4 Add spices and jaggery 4 Combine thoroughly 4. Serve immediately as an accompaniment with samosas dhokla or basis