You can probably name a few pink flowers, but how many pink fruits do you know? I have found seven.
Did you know that the color pink is named after a flower? The name came from the flowering plant called pink (D. plumarius) from the genus Dianthus which include the carnation.
Pink is a combination of the colors red and white. The word was first recorded in 17th century and in the 1940’s it was started to be used as a color appropriate for girls while blue is for boys.
Everywhere you look, you can probably find a shade of pink. I’m sure you can name a few pink flowers, but how about fruits? Can you think of any?
Here are seven edible pink colored fruits. The color refers to either the skin or flesh.
Scientific Name: Syzygium luehmannii
Common Names: lilli pilli, cherry satinash or cherry alder
Description: The skin is green in color and turns soft pink when ripe. They are small, round fruits with a pear-like appearance.
Taste: Tart, cranberry-like flavor with a hint of cloves
Other colors: Bright purple and cranberry red
Scientific Name: Litchi chinensis
Common Names: litchi, leechi, laichi or lichu
Description: The green rind which turns pinkish-red when ripe is roughly textured. The delicate whitish flesh has a perfume-like aroma.
Taste: Sweet, juicy and succulent; reminiscent of roses and some muscat grapes with a grape-like texture
Scientific Name: Hylocereus undatus
Common Names: Pitaya, strawberry pear and pitahaya
Description: Pink leathery slightly leafy skin with white flesh and tiny black seeds
Taste: Bland to mildly sweet; juicy like watermelon; has a palate cleansing effect
Other colors: Costa Rica pitaya (Hylocereus costaricensis) has red skin with red flesh; yellow pitaya (Hylocereus megalanthus) has yellow skin with white flesh
Scientific Name: Syzygium jambos
Common Names: Wax apple, love apple, java apple, water apple or Malay apple
Description: Bell-shaped small fruits with pink skin and crispy white flesh
Taste: Smells and tastes like rosewater; a cross between nashi and bellpepper
Other colors: White, green, red, crimson and purple
Scientific Name: Psidium guajava
Description: Small round fruits with skin color that ranges from green to yellow; has a sweet, musky aroma that is pungent and penetrating
Taste: Tart to sweet with a grainy texture from the seeds; some varieties taste sour
Other colors: White, pale yellow, yellow green and red-orange flesh; the skin of the cattleya guava also known as Peruvian guava is green which turns to dark red or purple when ripe.
Scientific Name: Punica granatum
Description: Hexagonal shape with thich reddish skin with almost 600 seeds inside; the seeds are covered in arils that range in color from white to deep red or purple
Taste: Very juicy with a tart and sour to sweet taste
Other colors: Red and purple
Scientific Name: Citrus paradisi
Common Names: Used to be called “The Forbidden Fruit”
Description: Oblate spheroid in shape with skin color ranging from green to yellow or blush; flesh is divided into segments
Taste: Acidic; bitter, tart and tangy with underlying sweetness
Other colors: White and red
Red colored fruits may pass through a shade of pink as they change from their immature color to their ripe stage. This includes the watermelon, strawberries and cherries.
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