Introduction: The promotion of fruit tree farming for household or industrial purpose constitutes one of the priorities of agricultural research and development in Cameroon. However, the lack of reliable statistics, leads to underestimation of fruit value especially in semi-arid areas affected by recurrent environmental stress and food insecurity. This limits the prospects of development of fruit resources and justifies the initiation of this study aimed to assess the biodiversity and food value of fruit available in (North) Cameroon. Methodology and Results A literature review coupled with interviews involving resourceful persons and direct observations helped to classify the fruit biodiversity nature at the Institute of Agricultural Research for Development (IRAD) and to characterize sales in seven markets of Garoua (Benoue Division, North Region). Fruit sampling was conducted at these markets during the rainy season (July to September) and their physicosensory characteristics and commercial value assessed. It appears that the fruit conservatory unit of IRAD Garoua harbors principally 17 citrus fruit species (122 varieties) and 71 varieties of mango (308 trees in totals). At Garoua, market 21 fruits were classified with eight fruits dominating the sales: avocados, banana, orange, Shea fruit, mango, tamarind, baobab, and lemon. Their botanical identity was revealed and the examination of their physico-sensory properties and commercial value confirms the extent of biodiversity but also their affordability through prices ranging from 10 to 1,300 CFA / fruit. Conclusion and application: In view of the many advantages of fruits, it is proposed to extend the observations to other periods and climatic zones. This should contribute to a better knowledge of the supply and fruit consumption in (North) Cameroon. Due to their high nutrient value, the consumption of these fruits and products is strongly encouraged for a healthy nutrition in savannah areas in prey of micronutrient deficiencies. Valorization approaches through local processing need to be explored for a better preservation of fruit diversity.