Hybrid fruits are created by crossbreeding two different species or varieties to produce a new fruit with combined traits. Here’s a list of some interesting and unique hybrid fruits:
Annona Red Israel Fruit (Sugar Apple + Cherimoya)
A medium-sized, heart-shaped tropical fruit with red, bumpy skin covered in soft, scale-like spikes. Its creamy white flesh is sweet and custard-like, with subtle hints of banana and pineapple. The texture is smooth and fragrant, offering a rich, dessert-like flavor—typically enjoyed by scooping out the pulp and discarding the seeds.
Aprium (Apricot + Plum)
Favors the apricot in both flavor and fuzzy skin, with a dense, honeyed sweetness.
Boysenberry (Blackberry + Raspberry + Loganberry)
Large, dark, and juicy with a complex sweet-tart flavor profile.
Blood Lime (Red Finger Lime + Ellendale Mandarin)
Tiny, red-skinned citrus packed with tart, zesty pulp and vivid flavor.
Calamondin (Kumquat + Mandarin Orange)
A small, round citrus fruit with thin, smooth orange skin that’s edible. Its juicy, segmented interior is intensely sour, contrasting with the slightly sweet peel—often eaten whole for a sharp, tangy burst of flavor.
Citrangequat (Trifoliate orange × Sweet orange × Kumquat)
A small, oval to round citrus fruit with a thin, orange-yellow peel that’s edible but mildly bitter. Inside, the juicy flesh is sharply acidic with a bold, tangy flavor that mirrors its complex parentage. Often eaten whole or used in marmalades and preserves, citrangequats deliver a mouth-puckering citrus punch balanced by their aromatic skin.
Cherry Plum (Cherry + Plum)
Small and round with a mildly tart-sweet bite—often grown as ornamental or snacking fruit.
Dekopon (Mandarin + Orange Hybrid)
A large, seedless citrus fruit with a signature top bump and easy-to-peel skin, known for its intensely sweet, juicy flesh and low acidity.
Grapefruit (Pomelo + Sweet Orange)
A large, round citrus with thick skin and juicy, segmented flesh that ranges from tart to sweet, often with a hint of bitterness.
Jostaberry (Gooseberry + Black Currant)
Glossy, dark berries with bold, tangy flavor—ideal for preserves and pies.
Limequat (Lime + Kumquat)
A small citrus with a tart lime interior and sweet, edible skin.
Mandarinquat (Mandarin + Kumquat)
Small and oval with a thin, edible peel, combining the sweetness of mandarin with the tangy bite of kumquat.
Nectacot (Nectarine + Apricot)
A smooth-skinned hybrid blending the floral sweetness of apricot with the juicy texture and tang of nectarine.
Nectaplum (Nectarine + Plum)
Glossy-skinned and aromatic, combining nectarine sweetness with plum depth.
Oroblanco (Pomelo + White Grapefruit)
A seedless citrus hybrid with thick greenish-yellow skin and sweet, mild flesh, offering a less bitter alternative to traditional grapefruit.
Orangelo (Orange + Pomelo or Grapefruit)
Larger than a typical orange with a juicy, mildly tangy interior.
Orangequat (Orange + Kumquat)
A citrus hybrid that blends the small, oval shape and edible peel of a kumquat with the juicy sweetness and bright flavor of an orange. The result is a tangy-sweet fruit you can eat whole, peel and all.
Papple (European Pear + Asian Pear)
A hybrid combining the rounded, apple-like appearance and crispness of Asian pears with the sweetness and aroma of European pears.
Peacotum (Peach + Apricot + Plum)
A rare triple hybrid blending the tartness of plum, sweetness of peach, and aroma of apricot.
Peacharine (Peach + Nectarine)
A hybrid that combines the soft, fuzzy skin of a peach with the smooth texture and sweet-tart flavor of a nectarine.
Pineberry (White Strawberry + Chilean Strawberry)
Looks like a pale strawberry with red seeds but tastes uniquely like pineapple.
Pluerry (Plum + Cherry)
A juicy hybrid with the size and tang of a plum and the sweet, bright flavor of a cherry, often with vibrant skin tones.
Plumogranate (Plum × Pomegranate)
A rare and experimental hybrid, plumogranate resembles a plum in shape but may feature a reddish skin and vibrant red-flecked interior. Its flavor combines the juicy sweetness of a plum with the tart, complex notes of pomegranate, creating a unique sweet-sour profile. Though not widely available, it’s prized in specialty orchards for its antioxidant-rich potential and intriguing balance of texture and taste.
Pluot (Plum + Apricot)
A pluot is a plum-apricot hybrid with more plum traits—often around 75% plum—giving it the rich flavor and firm, juicy flesh of a plum, balanced by the sweetness and smoothness of an apricot.
Rangpur (Mandarin Orange + Lemon)
Looks like a mandarin with orange skin but has the intense tartness of a lemon, making it ideal for sour juices and culinary use.
Shipova (Pear + Rowan)
A rare hybrid combining the mellow sweetness and juicy texture of a pear with the floral, tart undertones of rowan berries, typically yielding small, golden fruits with soft, aromatic flesh.
Tangelo (Tangerine + Pomelo or Grapefruit)
Juicy and tangy citrus with easy-to-peel skin—best known in varieties like Minneola.
Tangor (Tangerine + Orange)
Bright, sweet, and rich in flavor, often with a thicker peel than a tangerine.
Tayberry (Blackberry + Raspberry)
Deep red and cone-shaped, this berry is sweeter and softer than its parent fruits.
Ugli Fruit (Tangerine + Grapefruit + Seville Orange)
A lumpy-skinned Jamaican citrus with juicy, sweet-tart flesh.
Yuzuquat (Yuzu + Kumquat)
Rare citrus hybrid with floral aromatics and a sharp, tangy kick.