The Complete List of Fruits of Taiwan

Taiwan’s subtropical islands and steep central range create microclimates that let farmers grow a wide, year-round variety of fruit. From roadside stalls to night markets, fresh-picked options change with elevation and season, so tasting local produce is a great way to read the calendar.

There are 35 Fruits of Taiwan, ranging from Avocado to Wax apple (bell fruit). For each entry you’ll find below the Scientific name,Chinese name (zh/pinyin),Season (months) to help identify varieties and plan visits or purchases — you’ll find below.

When are most Taiwanese fruits in season?

Seasons vary by fruit and elevation: lowland tropical fruits like mangoes and lychees peak in summer, while subtropical and highland fruits ripen in late summer to autumn or even winter. Check the Season (months) column below for each fruit to match travel or market timing.

Can I find these fruits year-round in Taiwan?

Some staples are available year-round thanks to staggered growing areas and imports, but many varieties are truly seasonal and taste best at peak ripeness; use the Season (months) info to know when to expect the freshest, locally harvested options.

Fruits of Taiwan

Images and Descriptions

Mango

Sweet, juicy tropical fruit with fragrant flesh often used fresh, in shaved ice, smoothies, or mango sticky rice. Widely grown in southern Taiwan (Tainan, Kaohsiung). Buy fragrant, slightly soft fruit; street stalls and wet markets offer seasonal picks.

Pineapple

Tangy-sweet, fibrous fruit prized for fresh eating, canning and pineapple cakes. Grown across south and central plains; Pineapple Industry is prominent in Pingtung and Tainan. Look for golden skin and sweet smell; roadside stands sell local varieties.

Lychee

Aromatic, floral and juicy stone fruit eaten fresh or in desserts. Common in Miaoli, Nantou and southern orchards. Eat chilled soon after purchase; markets sell bulk boxes during the short summer season—expect high demand.

Longan

Sweet, translucent pulp with floral notes, eaten fresh or dried (桂圓) for teas and desserts. Widely cultivated in central and southern Taiwan. Try local “longan honey” snacks; choose firm shells and fragrant aroma for best flavor.

Wax apple (bell fruit)

Crisp, watery and mildly sweet fruit with a pear-like crunch; eaten fresh or in salads. Grown mainly in southern Taiwan and sold at markets. Best near harvest: glossy skin and heavy feel are signs of juiciness.

Pomelo (wéndàn)

Large citrus with thick rind and sweet-tart flesh often enjoyed at Mid-Autumn and Lunar New Year. Famous in Hsinchu and Miaoli. Pick heavier fruits with firm, slightly bumpy skin; local stores gift-wrap premium pomelos.

Guava

Aromatic, crunchy fruit that can be sweet or slightly tart, used fresh, in juices, or preserves. Grown islandwide and sold at street stalls. Choose smooth, fragrant fruit; try guava juice stalls for fresh samples.

Papaya

Soft, sweet flesh often eaten fresh, in salads or as tenderizing meat ingredient. Common in markets and roadside stands nationwide. Ripe orange color indicates sweetness; many night markets sell fresh papaya milk drinks.

Banana

Sweet, starchy to creamy fruit produced in southern and eastern Taiwan. Staple snack and common street food ingredient. Choose slightly green for longer storage or fully yellow for immediate eating; local banana products include chips and frozen treats.

Dragon fruit

Mildly sweet, refreshing flesh with crunchy seeds; eaten fresh, in juices or fruit bowls. Grown in southern counties like Pingtung and Taitung. Pick bright skin and slightly soft texture; farm stalls often let you sample varieties.

Starfruit

Crisp, juicy fruit with sweet-tart flavor and star-shaped slices used fresh or in salads and drinks. Cultivated around lowland Taiwan and sold at markets. Choose glossy, yellow fruit with slight green tint to avoid overripeness.

Passionfruit

Aromatic, intensely tangy pulp used for juices, desserts and cocktails. Grown in foothill and southern farms; commonly sold in markets and juice stalls. Look for wrinkled skin—sign of ripe, flavorful pulp—ask vendors for tasting spoons.

Persimmon

Sweet, honeyed fruit when fully ripe; astringent varieties must soften first. Grown in northern and central hills; sold fresh or dried. Buy soft, fragrant persimmons for eating; firmer types are good for drying or cooking.

Jujube

Crunchy-to-soft, sweet fruit eaten fresh, candied or used in soups and traditional medicine. Found in hill orchards around central Taiwan. Choose glossy skin and firm flesh; local markets sell preserved versions as snacks.

Loquat

Sweet-tart, aromatic fruit with smooth skin and soft flesh, often eaten fresh or made into jams. Grown in low- to mid-elevation areas like Taichung and Miaoli. Sample at farm stalls; avoid overly mushy fruits.

Avocado

Creamy, buttery fruit used in salads, smoothies and desserts. Small orchards in central and southern Taiwan supply markets. Press gently for ripeness; local cafés serve avocado toast and shakes with Taiwanese avocados.

Custard apple (sugar apple)

Fragrant, creamy segmented flesh with tropical sweetness; eaten fresh and in desserts. Grown chiefly in Taitung and southern counties. Break open to eat with a spoon; remove seeds and sample roadside fruit stalls for freshness.

Soursop

Aromatic, tart-sweet pulp used fresh, in smoothies or traditional remedies; texture is creamy and fibrous. Grown in small southern orchards. Try chilled soursop juice; avoid overripe, fermented fruits.

Watermelon

Refreshing, juicy summer staple eaten fresh or in shaved ice and drinks. Widely farmed in central and southern plain regions. Select heavy fruit with mellow thump; roadside vendors sell chilled slices during hot months.

Melon (muskmelon/Hami)

Sweet, fragrant flesh used fresh, in fruit platters and desserts. Grown in warm lowlands and sold in markets. Check for sweet aroma near stem and weight; local farms sometimes offer farm-pick experiences.

Grapes

Sweet to tart clusters eaten fresh, dried or as wine; local varieties include Kyoho and table grapes. Grown in central and southern valleys. Buy from farm stands for better value; try seedless varieties for snacking.

Strawberry

Sweet-tart berries grown in highland greenhouses (Taichung, Miaoli) and sold at pick-your-own farms. Great fresh, in desserts and shakes. Visit winter strawberry farms for picking; choose bright red, fragrant berries.

Blueberry

Small, sweet-tart berries eaten fresh or in baked goods and jams. Grown in highland farms and sold fresh or frozen. Pick at u-pick farms in summer; check local signage for pesticide-free or organic options.

Peach

Juicy, aromatic stone fruit with sweet flesh or clingstone varieties; used fresh, in desserts and preserves. Grown in hill orchards in central Taiwan. Smell for fragrance and avoid overly soft spots; farmers sell seasonal crates.

Plum

Sweet-tart, firm to soft stone fruit eaten fresh, pickled or cooked. Cultivated in central hills and available at markets. Expect varying acidity; sample different colors for preferred sweetness and texture.

Mandarin (tangerine)

Sweet, easy-to-peel citrus enjoyed fresh or as juice; winter staple and popular gift fruit. Grown extensively across Taiwan. Pick firm, fragrant fruit; local markets sell many mandarins and satsuma varieties during festivals.

Kiwi

Tangy-sweet fuzzy fruit used fresh or in desserts; small-scale orchards produce local kiwis in cooler areas. Buy slightly soft fruit for immediate eating; supermarket labels indicate local versus imported produce.

Fig

Soft, sweet, honey-like flesh eaten fresh, dried or in preserves. Grown in lowland and mid-elevation orchards. Choose plump, slightly yielding figs and eat soon after purchase; local markets sometimes offer samples.

Mulberry

Sweet-to-tart small berries often eaten fresh or made into syrups and wines. Grown in orchards and near streams. Pick-your-own farms occasionally open in spring; handle carefully as they bruise easily.

Chestnut

Starchy, slightly sweet nuts roasted or used in savory and sweet dishes. Grown in mountain areas and sold in autumn markets. Buy firm, glossy shells; many roadside vendors roast chestnuts during cooler months.

Pomegranate

Juicy, tangy-sweet seeds used fresh, in salads and juices. Small orchards and market sellers offer seasonally. Choose heavy fruit with tight skin; split or cracked pomegranates are often already overripe.

Rambutan

Hairy-skinned tropical fruit with sweet, juicy flesh similar to lychee and longan. Grown in southern Taiwan and sold seasonally. Check for bright color and firm texture; roadside stands in summer often have fresh boxes.

Jackfruit

Huge fruit with sweet, pineapple-banana flavored flesh used fresh, in chips, or cooked as meat substitute. Grown in southern regions. Buy pre-cut or sample from vendors; handling whole jackfruit can be messy.

Coconut

Refreshing water and sweet flesh; used in drinks, desserts and cooking. Grown on southern coasts and sold fresh at beaches and markets. For drinking, choose green coconuts; local stalls serve chilled coconut water.

Tamarind

Sweet-tart pod with sticky pulp used in sauces, drinks and snacks. Small-scale trees grow in southern Taiwan and markets sell pods and paste. Sample local tamarind snacks; pulp is great for homemade syrups and drinks.

Fruits in Other Countries