Fruits

Explore Fruits

• Berries — Berries are small, often intensely flavored fruits used fresh and in desserts and sauces, including strawberry, raspberry, blueberry, and blackberry.
• Citrus — Citrus fruits bring sharp acidity and aromatic zest to cooking and drinks, used for juice, zest, and segments, including lemon, lime, orange, and grapefruit.
• Melons — Melons are high-water-content fruits best served fresh and cold, including watermelon, cantaloupe, and honeydew.
• Pomes — Pomes are core-bearing fruits like apple and pear, with firm flesh that holds up well to both fresh eating and cooking.
• Processed Fruits — Processed fruits are dried, puréed, or pasted forms with their own culinary identity distinct from their fresh counterparts, including raisin, prune, and date.
• Stone Fruits — Stone fruits are drupes with a soft, fleshy exterior around a hard pit, including peach, plum, cherry, and apricot.
• Tropical Fruits — Tropical fruits bring distinctive warm-climate flavors and textures to cooking, including mango, pineapple, papaya, banana, and coconut.