🍉 The fruit encyclopedia

The stories, science, and seasons behind every fruit.

Nutrition per 100 g, peak seasons, how to pick a ripe one, and what to do with it — for every fruit worth knowing, from the corner market to the far side of the world.

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Two glossy red sweet cherries joined at the stem
Photo: spurekar · CC BY 2.0 / Wikimedia Commons
In season now

Cherry

The fleeting jewel of early summer — glossy, snappy, and gone in weeks. Sweet cherries for the bowl, sour cherries for the pie, and a blossom season that stops whole nations to look up.

Stone fruit Summer Spring
Clementines whole, peeled, halved, and split into segments
Photo: carol · CC BY-SA 3.0 / Wikimedia Commons
In season now

Clementine

The small, glossy, seedless mandarin hybrid that defines winter citrus in Europe and North America — sweeter and firmer-skinned than a satsuma, and sold by the crate through the holidays.

Citrus Autumn Winter
A ripe purple beach plum (Prunus maritima) with waxy bloom on the branch
Photo: Famartin · CC BY-SA 4.0 / Wikimedia Commons
In season now

Beach plum

A hardy wild plum of the North Atlantic dunes — small, tart, and purple-blue, thriving in sand and salt spray where little else fruits. The prized base of Cape Cod and New England beach-plum jelly.

Stone fruit Summer Autumn
Two ripe golden-yellow Japanese quinces (Chaenomeles japonica) on the branch
Photo: Cephas · CC BY-SA 4.0 / Wikimedia Commons
In season now

Japanese quince

The small, hard, intensely tart fruit of the ornamental flowering quince — too sour to eat raw, but so aromatic and vitamin-C-rich that it's a beloved souring and preserving fruit in the Baltics, where it's nicknamed the "northern lemon."

Pome Autumn
New · track your tastes Start your Fruit Passport Tick off the fruits you've tried, see what grows near you and one region over, and climb from Seedling to Fruit Legend.

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💥 Amazon C-Bomb Bowl 🍧 Halo-Halo Fruit Trio 👑 King & Queen Platter

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