🍉 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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Ripe yellow quince (Cydonia oblonga) hanging on the branch
Photo: SAplants · CC BY-SA 4.0 / Wikimedia Commons
In season now

Quince

The golden, perfumed ancestor of marmalade — rock-hard and astringent raw, but cooked it turns rose-pink, silky, and intensely aromatic. The most transformative fruit in the kitchen.

Pome Autumn
Ripe red cranberries floating among low vines in a flooded bog
Photo: Keith Weller / USDA · Public domain / Wikimedia Commons
In season now

Cranberry

The bog berry that bounces — too tart to eat raw, essential once sweetened, and the only major fruit harvested by flooding fields into floating crimson seas. Thanksgiving's non-negotiable.

Berry Autumn
Red warty strawberry-tree fruits (Arbutus unedo) with white flowers on a branch
Photo: Didier Descouens · CC BY-SA 4.0 / Wikimedia Commons
In season now

Strawberry tree fruit

A round, red, warty-skinned fruit of a Mediterranean evergreen — soft, sweet-mild, and faintly gritty, ripening in autumn as the tree simultaneously flowers. Eaten fresh but famous distilled into Portugal's fiery medronho and Italian corbezzolo honey.

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

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