This might also help people find better versions of fruits they may not otherwise enjoy
Bananas. 30 minutes later it’s “hello fibre and potassium, time to visit the loo!” But seriously, there are so many great fruits.
Some from me: Blackberries are my hands-down favourite (and available everywhere in the wild in the UK autumn), raspberries, apples (so many varieties), navel oranges, mandarins, dragon fruit, watermelon, pears, rockmelon/cantaloupe, soft peaches (rare; most need a hammer and chisel), plums, damsons (in jam), and grapes.
Fuji or Pink Lady for red apples, Mutsu (aka. Crispin) for green apples. Jonagolds split the difference.
Sindhri Mangoes
Nendran bananas
Acorn Squash, 1 hour at 400f, split oiled with a bit of brown sugar in them
Depending on my mood I go butter and brown sugar, or olive oil, garlic, and Parmesan.
A few years ago, I was in Asia for the first time. On a ship in Malaysia, to be specific. I was chitchatting with a Malaysian coworker before our shift started, and on our way out I grabbed a nice looking fruit on my way out of the galley. I took a bite, and it was like nothing I’d ever tasted before, so of course I had to ask what kind of fruit it was.
“Uh… a pear?” My coworker replied, surprised that I had to ask. To me pears are green, and has a completely different texture. I never knew yellow ones existed until then.
Arent most pears yellow when they are ripe?
I’m from Indonesia and it’s common to see distinctively different kind of pears. There are pears that are significantly yellow even when ripe, they are also more round-shaped than the usual pear-shaped pear.
Sometimes they can be more crunchy like apple.
Tbh I don’t know the exact name, I just called them “yellow pear.”
Granny Smith apples. They have intense flavor and solid crispness, unlike other variety vaguely sweet mushy apples. Most importantly, they’re still good out of season.
Every year I go wild with variety for 1-2 month, then return to Grannies for the rest of the year
Absolutely. Love Granny Smith.
Honeycrisp or fuji apples. Cara cara oranges. Meyer lemons. Still undecided on the cotton candy grapes.
I’m on Team Honeycrisp 100%, even though they always cost more.
Jazz apples Tangelos Medjool Dates
Being from FL, I’m a snob about FL oranges. Particularly navels and blood varieties. California oranges can fuck right off.
White dragonfruit - bad
Red dragonfruit - the good shit
Pink Lady apples or bust
Golden Kiwis, not only can you eat the skin, it makes it delicious.
I eat the skin of regular kiwi’s. Am I not supposed to?
You can, I just find the skin on golden ones way more enjoyable
Ataulfo mangoes. At least in the northeast US, they are reliably delicious and ripen on the counter.
Cortland apples
I like cosmic crisp apples.
Same. They’ve replaced Pink Ladies as my favorite. The texture and perfect amount of sweetness make them such a joy!
Yellow kiwi blow green kiwi away. Little to no fuzz, so you can eat like an apple without peeling, and less tart. Also maybe a hint of banana to the taste?
