A reference guide to flavour, texture, and best uses for common fruits.
| Flavour | Sweet to tart depending on variety |
|---|---|
| Texture | Firm and crisp |
| Best uses | Raw, baked, juiced, cider |
| Top varieties | Cox, Braeburn, Fuji, Granny Smith |
| Flavour | Mild, sweet, slightly floral |
|---|---|
| Texture | Soft when ripe, grainy if overripe |
| Best uses | Raw, poached, paired with cheese |
| Top varieties | Conference, Williams, Comice |
| Flavour | Rich, sweet, slightly resinous |
|---|---|
| Texture | Smooth and fibrous |
| Best uses | Raw, smoothies, salads, chutneys |
| Ripeness test | Slight give when pressed; fragrant stem end |
| Flavour | Sweet-tart, intensely fragrant |
|---|---|
| Texture | Juicy and fibrous |
| Best uses | Raw, grilled, juice, salsa |
| Ripeness test | Leaves pull easily; sweet smell at base |
| Flavour | Mild sweet-tart with earthy notes |
|---|---|
| Texture | Firm skin, soft interior |
| Best uses | Raw, baked, frozen, smoothies |
| Nutrition | High in antioxidants and vitamin C |
| Flavour | Sweet-tart, bright and refreshing |
|---|---|
| Texture | Juicy segments |
| Best uses | Raw, juiced, zest in baking |
| Selection tip | Heavy for its size = most juice |