<p>This review investigates starches extracted from fruit seeds, such as mango (<i>Mangifera indica</i> L.), loquat (<i>Eriobotrya japonica</i>), avocado (<i>Persea americana</i> Mill), and annatto (<i>Bixa orellana</i> L.), as promising alternatives to conventional sources. These starches exhibit distinctive physicochemical features, including high amylose content, granule morphology, and differentiated digestibility. Starches from sources like mango, loquat, and annatto exhibit high gelatinization temperatures and enthalpies, which reflect strong molecular stability and suitability for industrial applications such biodegradable films, encapsulating, sauces and baked products. Aqueous and alkaline extraction solutions are critically reviewed, highlighting their respective advantages in yield, purity, protocols, structural change and bioactive retention. Some starches retain residual bioactive compounds (such as phenolics and carotenoids) possibly due to incomplete purification, which favors their preservation and may enhance antioxidant capacity. Nutritionally, the high resistant starch content suggests benefits, such as glycemic control and improved gut health. However, challenges related to extraction efficiency, raw material seasonality, and process scalability persist. The review contributes to advancing the valorization of fruits seeds starches, reinforcing their role in sustainable food systems and circular bioeconomy models.</p> Graphical abstract <p></p>