Fruits are a natural gift to humanity; they are tasty, reviving, and full of nutrients, which help people’s everyday diets. Wild edible fruit (WEF) plant species have a major role in enhancing human welfare. These plants are rich in nutrients and a source of unique alleles and genes that are crucial for creating enhanced agricultural cultivars that will support long-term food security. It has been shown that these fruits are rich in antioxidants, vitamins, minerals, and other nutrients. Vital minerals like salt, potassium, magnesium, iron, calcium, and phosphorus are abundant in them. Numerous bioactive substances, including flavonoids and anthocyanins, are present in these fruits. Tribal people and woodland inhabitants can easily access WEFs. Most WEFs were eaten both raw and after being cooked or processed. Nevertheless, the majority of WEFs are less well known, underutilized, or both. Indigenous knowledge and WEF usage have been sharply dropping among younger generations in recent years. In the Tamil Nadu district of Salem, the Servarayan and Kalrayan Hills are a component of the southern ranges of the Eastern Ghats System. These hilly ranges are home to the “Malayali” tribes. They are well versed in the uses, availability, and wild edible fruits. In total, 51 wild edible plant species have been found to grow in the mountainous regions of the Servarayan and Kalrayan. They are divided into 45 genera in 29 families. More edible fruit genera are found in families like Anacardiaceae, Boraginaceae, Rutaceae, and Rhamnaceae than in any other family that has been documented. The ethnobotanical knowledge of wild edible fruits that have historically been consumed by tribal and local rural people in the Servarayan and Kalrayan Hills of Tamil Nadu, India, is summarized in this article.