#10. Kiwi:

A flavorful combination of sweet and sour. The presence of kiwi instantly elevates a fruit salad. It’s kind of frustrating to have to scoop it out with a spoon though, which is why it’s only at #10.

#9. Coconut:
You can’t eat straight coconut. Even unsweetened coconut is still too sweet to be enjoyed on its own. Where coconut shines is in other dishes. Any dessert containing coconut- coconut cake, coconut cream pie, almond joys, those caramel coconut girl scout cookies- is amazing. On the savory side, coconut milk is used to make some amazing curries. 

#8. Cherry:

Cherries are such a tragic fruit. They would be at least three or four spots higher on the list if it weren’t for their annoying pits. Maraschino cherries, pitted cherries used in pies and on ice cream, are much better. 

#7. Peach:

Peaches are juicy, sweet, and refreshing. They contain pits, but they usually aren’t too bad to eat or cut around. Like kiwis, peaches are another fruit that is mandatory in an acceptable fruit salad. The only negative to peaches is that there’s usually only a one-to-two-day window in which the peach is at prime ripeness. Otherwise, it’s either frustratingly rock-hard or dreadfully soft and mushy.

#6. Pineapple: 

A perfect pineapple absolutely nails the ratio of sweetness to tanginess. Unfortunately, its acidity is also the pineapple’s fatal flaw. The enzymes in pineapple can neutralize your taste buds, so unless you want the rest of your food to taste funny, you’re forced to eat pineapple after you’ve finished the rest of your meal. Pineapple on pizza is bomb though. 

#5. Strawberry:

Strawberries are a versatile fruit, delicious in sweet and savory dishes alike. They pair well with salads, savory sauces, cheesecake, chocolate, cakes (not just strawberry shortcake), and ice cream. The problem is that the quality of strawberries is extremely inconsistent. If every strawberry was a juicy, perfectly red strawberry, then the fruit would be at the top of this list. Sadly, for every great strawberry in a box, there’s another that is discolored, sour, and weirdly crunchy. 

#4. Blueberry:

Blueberries are basically on the same level as strawberries in regards to taste. However, the quality of blueberries isn’t nearly as inconsistent as the quality of strawberries. It’s usually pretty easy to spot a bad blueberry, and even if a bad one happens to sneak past though, it’s not like you’re eating one singular blueberry at a time. The other good blueberries will usually overpower the rare bad ones. 

#3. Mango:

Mangoes absolutely slap. Their flavor is very unique. I can’t exactly put into words what makes them so tasty, but if you’ve had mango before, you understand. It’s a crime that mangoes aren’t used in more culinary dishes, but thankfully they’re still amazing on their own. The tough peel and core can be slightly inconvenient though. 

#2. Raspberry:

Raspberries are the most underrated fruit. Anything that works well with strawberries or blueberries works even better with raspberries. They give off a somewhat refined vibe. Their immaculate tartness is a perfect balance to their light sweetness, and that fuzzy texture is to die for. Raspberries and chocolate cake are a particularly delicious combo.  

#1. Banana:

Bananas are GOATed. On their own, they’re perfectly pre-portioned and delicious at all levels of ripeness. And as far as usage in other dishes, the banana is the king of versatility. It combos with everything: ice cream, yogurt, strawberries, chocolate, pudding, bread, peanut butter, waffles, whipped cream, the list goes on. Bananas are just built different.