Have you ever thought you did hear that fruits actually have protein? Yes!
A few do and these fruits aren't hard to come by. To add to your protein intake, include these fruits in your diet;
Guava
Guava is one of the most protein-rich fruits around. You’ll get a whopping 4.2 grams of the stuff in every cup. This tropical fruit is also high in vitamin C and fiber. Slice it up or bite right into it like an apple. You can even eat the seeds and skin, so there’s nothing to clean up!
Avocado
Mix up a batch of guacamole or mash some of this green fruit on your toast. A cup of it sliced or cubed packs 3 grams of protein. Mashed will give you 4.6. That’s on the high end for a fruit. It’s also full of healthy fat, fiber, and potassium, making it a smart addition to any meal. And did you know that some people eat it sweet? Try it with sliced peaches and drizzled with honey.
Jackfruit
This spiky relative of the fig has become a popular vegan meat substitute. You can roast pulled jackfruit and season it like chicken or pork. Then you can whip up vegan tacos or Thai curries with this versatile fruit. While its protein content is far lower than meat, jackfruit is fairly high in protein for a piece of fruit. It packs 2.8 grams of protein per cup.
Kiwi
Kiwi will give you about 2 grams of protein per cup. And you don’t have to spend a lot of time preparing it. It’s perfectly fine to eat the skin. Just make sure you clean it well, then just slice and eat. The stubbly skin won’t hurt you. In fact, you probably won’t even taste it.
Apricot
A cup of it sliced clocks in at 2.3 grams of protein. Dried apricots also make for a quick and tasty snack. A quarter-cup serving will get you 1.1 grams of protein. Eat them alone, in a trail mix, or tossed in a salad.
Blackberries
Surprisingly, one cup of raw blackberries contains about 2 grams of protein (and a whopping eight grams of fiber). You’ll also find nearly 50 percent of the recommended daily allowance of vitamin C, plus high levels of free-radical-fighting antioxidants and brain-boosting polyphenols.