Here you’ll find 17 Berries that start with P that begin with P, organized from “Partridgeberry” to “Prickly pear”. They range from tiny woodland fruits prized by foragers to widely cultivated cactus fruits used in jams and drinks.
Berries that start with P are edible fruits that include botanical “true” berries, culinary berries, and cactus fruits. For example, the prickly pear is central to Mexican cuisine and appears in traditional beverages and sweets.
Below you’ll find the table with Name, Scientific name, Type, Growing season, Uses, Nutritional highlights, Region, and Notes.
Name: You see the common name used in recipes, foraging guides, and plant lists, so you can quickly recognize each berry.
Scientific name: Provides the Latin name so you can confirm species and locate authoritative botanical information quickly.
Type: Tells you whether a fruit is a botanical “true” berry or a culinary grouping, guiding how you use or grow it.
Growing season: Shows when each berry typically ripens, helping you plan planting, harvest, or foraging in your area.
Uses: Summarizes common culinary, medicinal, or ornamental uses so you can choose preparations or planting roles.
Nutritional highlights: Notes key vitamins, antioxidants, or other benefits to help you select berries for specific health goals.
Region: Identifies where each berry grows naturally or is commonly cultivated, useful for sourcing and climate expectations.
Notes: Offers brief cultivation tips, cautions, or links to references so you can follow up on details.
Berries that start with P
| Name | Scientific name | Type | Native region / Harvest season | Description |
|---|---|---|---|---|
| Pawpaw | Asimina triloba | botanical berry | Eastern North America; late summer | Custardy, mango-banana notes; eaten fresh or in desserts, highly perishable so best consumed quickly. |
| Passionfruit | Passiflora edulis | botanical berry | Tropical Americas; summer-autumn | Tangy, aromatic pulp with crunchy seeds used in juices, sauces, cocktails and desserts. |
| Pomegranate | Punica granatum | botanical berry | Iran–Himalayas; autumn | Tough rind filled with tart-sweet arils, great fresh or juiced; seeds edible, can stain clothing. |
| Persimmon (Japanese) | Diospyros kaki | botanical berry | East Asia; autumn | Sweet, honeyed flesh when ripe; some varieties must soften fully to lose astringency. |
| Persimmon (American) | Diospyros virginiana | botanical berry | Eastern North America; autumn | Smaller and intensely sweet when fully ripe; unripe fruit is very astringent and bitter. |
| Pineberry | N/A | culinary/common berry; aggregate accessory fruit | Cultivated (Europe/North America); summer | White strawberry cultivar with pineapple-like aroma, used fresh or in salads; limited availability. |
| Pepino | Solanum muricatum | botanical berry | Andes (South America); summer-autumn | Mild, melon-like flavor; eaten fresh, in fruit salads or chilled soups; grows in mild climates. |
| Pitaya (Dragonfruit) | Hylocereus undatus | botanical berry | Central/South America; summer | Cactus fruit with mildly sweet flesh and tiny seeds, used fresh, in smoothies and salsas. |
| Prickly pear | Opuntia ficus-indica | botanical berry | Americas; late summer-autumn | Sweet, melon-like flesh inside spiny skin; “tuna” eaten fresh, juiced or made into jellies; peel carefully. |
| Physalis (Cape gooseberry) | Physalis peruviana | botanical berry | Andes; summer-autumn | Small orange berries in paper husks, tart-sweet and great for jams, desserts and garnishes. |
| Pomelo | Citrus maxima | botanical berry (hesperidium) | Southeast Asia; winter-spring | Large citrus with thick rind and sweet to mildly tart flesh; eaten fresh or in salads. |
| Partridgeberry | Mitchella repens | botanical berry | Eastern North America; summer-autumn | Tiny, bright red berries with mild flavor; used by foragers fresh or in preserves. |
| Pepperberry (Tasmanian) | Tasmannia lanceolata | botanical berry | Southeastern Australia; autumn-winter | Aromatic, peppery berry used dried or ground as a spicy condiment; can be sharp and slightly bitter. |
| Plantain (cooking banana) | Musa × paradisiaca | botanical berry | Tropical Asia and cultivation worldwide; year-round in tropics | Starchy, versatile banana used cooked, fried or roasted; botanically a berry. |
| Pink peppercorn | Schinus terebinthifolia | culinary/common berry | South America; autumn | Fragrant red berries used like pepper; fruity, mildly spicy but can trigger allergies in some people. |
| Pitanga (Surinam cherry) | Eugenia uniflora | botanical berry | Tropical Americas; summer | Ribbed red fruit with bright sweet-tart flavor, excellent for jams, juices and ice creams. |
| Phalsa | Grewia asiatica | botanical berry | Indian subcontinent; summer | Small purple fruit with sweet-tart flavor, commonly made into sherbets, syrups and cooling drinks. |