Fruit (View Vegetables)

Apple, Braeburn

Braeburn apples are firm to the touch with a red vertical streaky appearance. The colour intensity varies with different varieties. Braeburn apples have a unique combination of sweet and tart flavour and are medium to large in size. They are thought to be a cross between Granny Smith and Lady Hamilton varieties.

Apple, Fuji

Fuji apples are typically large or very large and round, on average the size of a cricket ball. They contain between 9-11% sugars by weight and have a dense flesh that is sweeter and crispier than many other apple varieties, making them popular with consumers around the world. Fuji apples also have a very long shelf life compared to other apples, even without refrigeration. With refrigeration, Fuji apples can last up to 5-6 months.

Apple, Gala

Gala apples are small and are usually red with a portion being greenish or yellow-green, vertically striped. Gala apples are fairly resistant to bruising and are sweet, grainy, with a mild flavour and a thinner skin than most apples. They are also considered to be a very soft eating apple due to their lack of crispiness. Gala apples were developed in New Zealand in the 1920s.

Apple, Golden Delicious

Golden Delicious is a large, yellow skinned variety and very sweet to the taste. It is prone to bruising and shrivelling, though, so it needs careful handling and storage. It is sweeter than the Granny Smith and is a favourite for salads, apple sauce, and apple butter. It is not related to the Red Delicious apple.

Apple, Granny Smith

Granny Smith apples are a light speckled green in colour. They are crisp, juicy, tart apples which are excellent for both cooking and eating out of the hand. They also are favoured for salads because the slices do not brown as quickly as other varieties. A Granny Smith Apple usually has a slightly more sour, sharp flavor than other apples, and also tends to have a harder texture than other green apples.

Apple, Pink Lady

Pink Lady comes from Australia, and is a cross between Golden Delicious and Lady Williams. It's tart, sweet, crisp, and good in salads and pies. Pink Lady is a medium-sized apple with a pink blush over a green background.

Apple, Red Delicious

Red Delicious is the most widely grown apple in the world, red with darker red streaks, and five "points" on the bottom. The flesh is soft and it has a sweet, relatively simple flavour compared to other apple varieties.

Apple, Southern Rose

Also known as

• Red Braeburn

A variety of apple that has a fully dark red outer skin with firm white inner meat. Southern Rose was discovered in New Zealand as a chance seedling and shares many characteristics with Braeburn. Southern Rose's flavor is tangy-sweet. It is a good apple for eating out of hand and for use in fresh-cut trays, since it resists browning naturally.

Pear, Anjou

Also known as

• D'Anjou Pear
• Beurre d'Anjou

The Anjou is considered a medium to large pear. It has a pale green skin that doesn't change colour as the pear ripens. The flesh is creamy white, aromatic, juicy, slightly acidic, with buttery and slightly gritty texture. Anjou pears are tart and are not as sweet as other pear varieties.

Pear, Bartlett

Also known as

• Williams' Bon Chrétien Pear
• Williams Pear

The fruit has a bell shape, considered the traditional pear shape, and its green skin turns yellow upon later ripening, although red-skinned derivative varieties exist. It is often eaten raw, but holds its shape well when baked, and is a common choice for canned or other processed pear uses.

Pear, Bosc

Also known as

• Kaiser Pear

Characteristic features are a long tapering neck and russeted skin. Its flesh is denser, crisper and smoother than that of the Williams or Anjou pear. It's firmness and crunchiness make it an excellent choice for cooking.

Pear, Comice

Also known as

• Doyenne du Comice Pear

Comice appear in all sizes, but their shape is unique among varieties; having a rotund body with a very short, well-defined neck. They are most often green in color, and sometimes have a red blush covering small to large areas of the skin surface. They are exceptionally juicy and sweet.

Pear, Nashi

Also known as

• Asian Pear
• Korean Pear
• Japanese Pear

Nashi pears are sweet on the tree and are eaten crisp. They are generally are not baked in pies or made into jams because they have a high water content and a crisp, grainy texture, very different from the buttery European varieties. Also, Nashi pears are not as intensely sweet, having a more refreshing, light taste. It is not a cross between apples and pears, as common names like apple pear may suggest, but its shape and crisp texture are reminiscent of apples.

Pear, Red Anjou

Also known as

• Red D'Anjou Pear

Red Anjou pears are much like their Green Anjou counterparts in all respects other than colour. Their shape, flavour and texture are virtually identical. It's their deep, rich, maroon color that sets this variety apart, particularly as a showy pear among pears in a fruit bowl or basket. Red Anjous develop a mild, sweet flavor with very smooth texture and abundant juices when ripe.

Pear, Red Bartlett

Aside from colour, there are no other differences between Red Bartlett and the more common yellow Bartlett pears. Consider Red Bartletts for an attractive fruit basket or bowl display. Bartletts are extremely aromatic pears, and have a definitive "pear flavour."

Pear, Starkrimson

Also known as

• Red Summer Pear

The Starkrimson pear is a bright and solid red. As it ripens, it may turn even more brilliant. This variety shares similar taste and texture to the Bartlett pears, but may have a more noticible floral note to its aroma and taste. Usage is very similar to Bartlett pears. Consider sliced red pears to liven up green salads or other recipes.

Pear, Taylor's Gold

Taylor's Gold is a sweet, juicy, tender pear with a cinnamon-colored, russet-like exterior. It originated in Nelson, and is believed to be a natural mutation of the Comice pear variety, or possibly a cross between the Bosc and the Comice. Taylor’s Gold has a rich, delicately perfumed flavor that is exceptionally juicy. They are good for fresh eating as well as baking, canning and freezing.

Pear, Winter Nellis

Also known as

• Nellis Pear

Winter Nellis is a good all-purpose pear for eating out of hand and cooking. Small to medium in size, it has a dull yellow-green russeted, almost mottled skin giving it an unattractive appearance.

Quince

Most varieties of quince are too hard, astringent and sour to eat raw unless 'bletted' (softened by frost). They are used to make jam, jelly and quince pudding, or they may be peeled, then roasted, baked or stewed. The flesh of the fruit turns red after a long cooking time. The very strong perfume means they can be added in small quantities to apple pies and jam to enhance the flavour. Adding a diced quince to applesauce will enhance the taste of the applesauce with the chunks of firmer tarter quince.

Substitutes

• Nashi Pear
• Granny Smith Apples