The black pigment is a result of a combination of several pigments that together absorb all colors. This is how these ten fruits get their dark coloring. The color refers to either the skin or flesh. See how many have you tried and liked.
Scientific Name: Ribes nigrum
Origin: Native to central and northern Europe and northern Asia.
Description: 1 cm diameter; glossy, very dark purple, almost black
Taste: Very sweet and sharp; lightly flowery fragrance with pungent, almost musky flavour.
Scientific Name: Morus
Origin: Majority of the species are native to Asia
Description: A collective fruit, 2–3 cm (0.79–1.2 in) long; skin starts white or green to pale yellow (with pink edges) which turns red when they start to ripen then becomes dark purple to black.
Taste: Tart, sweet and juicy.
Other Colors: White, pink and red.
Scientific Name: Syzygium cumini
Origin: Native to Bangladesh, India, Nepal, Pakistan and Indonesia.
Common Names: Java plum, duhat, black plum, jambul, Portuguese plum.
Description: Oblong, ovoid shaped; skin coloring starts green and turns pink as it begins to ripen then becomes deep red to black when fully ripe; purple colored flesh
Taste: Sweet, mildly sour with dry puckering mouthfeel (astringent) flavor; it leaves the tongue a purple coloring
Other Colors: White
Scientific Name: Olea europaea
Origin: Native to the Meditteranean, Asia and Africa
Description: 1–2.5 centimetres (0.39–0.98 in) long; The difference between green and black olives are the maturity. Unripe olives are green, while ripe olives are black.
Taste: Uncured olives are intensely bitter.
Other Colors: Green
Black Mission Figs
Scientific Name: Ficus carica “Mission”
Common Names: Mission fig, black mission and franciscana
Description: Tear-drop shaped, thick black skin and reddish flesh; skin often cracks when ripe
Taste: Lusciously sweet; crunchy seeds
Other Colors: Dark purple
Scientific Name: Vitis
Description: A prolate spheroid fruit with semi-transluscent flesh covered with smooth skin.
Taste: Crunchy, dry, sweet and tart flavor.
Other Colors: Green, yellow, orange, pink, dark blue or crimson
Scientific Name: Rubus fruticosus
Origin: Native throughout the temperate northern hemisphere and South America
Description: A very dark purple aggregate fruit with smooth fragile skin and greenish-white core; young berries are red and hard which turns black and shiny when they ripen
Taste: Wine-like; sweet
Scientific Name: Diospyros digyna
Origin: A black persimmon native to eastern Mexico and Central America
Common Names: zapote prieto, chocolate pudding fruit
Description: 5–10 cm (2.0–3.9 in) in diameter; looks like a medium-sized tomato; the olive skin is inedible, turns deep yellow-green when ripe; the ripe pulp has a color similar to chocolate pudding
Taste: Sweet, reminiscent of chocolate pudding
Scientific Name: Rubus occidentalis
Origin: Eastern North America
Description: Round-shaped druplets with hollow core; 12-15 cm in diameter with very dark purple-black fruits
Taste: Sweet; better tasting than red raspberries
Other Colors: Yellow
Scientific Name: Prunus serotina
Origin: Native to eastern North America and south Eastern United States
Common Names: Rum cherry, mountain black cherry and wild black cherry
Description: 1 cm in diameter, shiny, smooth and globular; starts green then turns red and becomes black when ripe
Taste: Astringent and bittersweet; cherry-grapefruit flavor
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