Fruit

Day in, day out, The apple delivers: the most widely consumed fruit in Northern Europe and one of the most versatile ingredients in commerci...

In any well-stocked kitchen, The lemon earns its place: the most fundamental acid element in commercial kitchens. Lemon is used in two forms...

The mango is one of the world's most consumed tropical fruits and a versatile ingredient in the modern commercial kitchens. There are hundre...

The orange is one of the world's most widely cultivated citrus fruits and a go-to staple in commercial kitchens. Its fruit sugars, aromatic...

Cooks know The lime well — a small to medium citrus fruit with a vivid green skin, high acidity and an intensely aromatic profile that clear...

The plum includes a broad spectrum of varieties with widely varying flavour and application profiles. In commercial kitchens, the distinctio...

in commercial kitchens, cherries are divided into two botanically distinct groups: the sweet cherry and the sour or morello cherry. Sweet ch...

The apricot — a stone fruit prized for its honey-sweet flavour, intense yellow-orange flesh and adaptability across both sweet and savoury p...

Walk through any serious kitchen and you will spot The peach: a stone fruit with a velvety skin, juicy flesh and an intensely sweet, aromati...

The pomegranate is one of the most iconic fruits in Mediterranean, Middle Eastern and Asian cuisines. The fruit consists of a tough deep red...

Blackberries are dark purple-black aggregate fruits made up of dozens of small drupelets around a central core. They grow wild along hedgero...

Ask a seasoned cook about Pineapple and you will hear about a tropical fruit from the Bromeliaceae family with a distinctive scaly skin yell...

Ask a seasoned cook about Melon and you will hear about a collective term for fruits of the species Cucumis melo. The most important types i...

Passion Fruit, a tropical climbing fruit with a tough purple or yellow shell and intensely aromatic seedy pulp inside. Two varieties dominat...

Redcurrants are small, glossy red drupelets growing in clusters on the redcurrant bush. They are known for intense acidity, high vitamin C c...

Avocado sits firmly among the kitchen standards as a tropical fruit from the Lauraceae family used culinarily as both a fruit and vegetable....

Open any well-stocked walk-in and chances are you will find Grapefruit — a large citrus fruit that originated as a cross between the pomelo...

Blueberries contain anthocyanins — polyphenols responsible for the blue-purple colour. HACCP operational note: anthocyanins bind strongly to...

Watermelon belongs to the cucumber family and is composed of 92% water. It is a rich source of L-citrulline, an amino acid converted in the...

Lychee sits firmly among the kitchen standards as a tropical fruit from the soapberry family originating in southern China. A key HACCP conc...

Quince is one of the few fruits that is virtually inedible raw because of its high tannin content and hard, unyielding flesh. Heat transform...

There has earned its reputation — a reason Tamarind shows up on so many prep lists: it is a legume whose fruit pulp is used in cooking. The...

In any well-stocked kitchen, The kumquat earns its place: the smallest member of the citrus family and is unique in that the skin is complet...

Across kitchens worldwide, Carambola (Star Fruit) has earned a reputation as a tropical fruit with a distinctive five-lobed cross-section yi...

Across kitchens worldwide, Physalis (Cape Gooseberry) has earned a reputation as a small orange fruit enclosed in a papery husk of dried cal...

Think Jackfruit and you are looking at the world's largest tree fruit reaching up to 35 kg. Unripe jackfruit has a neutral flavour and fibro...

Mangosteen is called the queen of tropical fruits for its exceptional flavour: a combination of sweet, sour and a delicate rose-vanilla note...

The blood orange is distinguished by the red-purple colour of its flesh, caused by anthocyanins. The flavour profile combines the acidity of...

Cooks know There well — a reason Bergamot shows up on so many prep lists: it is a small pear-shaped citrus fruit grown almost exclusively in...

Few ingredients rival Pomelo when it comes to being the largest citrus fruit and the botanical ancestor of the grapefruit. The fruit typical...

Few ingredients rival Longan when it comes to being a subtropical fruit from Southeast Asia closely related to lychee but with a distinct fl...

Mulberry sits firmly among the kitchen standards as a seasonal fruit that deteriorates extremely rapidly after picking and is so almost unav...

Open any well-stocked walk-in and chances are you will find Cherimoya — a subtropical fruit native to the Andes of Peru and Ecuador once des...

Across kitchens worldwide, Feijoa (Pineapple Guava) has earned a reputation as a small oval fruit with a green skin and white-cream creamy f...

Rambutan — a tropical fruit from Southeast Asia that stands out for its red-pink skin covered in soft hair-like spines — reflected in its na...

The strawberry is one of the most popular fruits in Europe, with a sweet, lightly acidic aroma. Technically the strawberry is an accessory f...

The clementine (Citrus × clementina) — a hybrid of orange and mandarin, bred for its seedless character and easy-to-separate segments. The f...

Raspberries are fragile aggregate fruits with an intense, sweet-tart flavour and pronounced aroma. They consist of small drupelets gathered...

Nashi, sometimes called Asian pear, apple pear or Japanese pear, has the shape of an apple but the structure and flavour of a pear. The fles...

Walk through any serious kitchen and you will spot The pear: a pome fruit with a large number of varieties ranging from soft and sweet (Conf...

Stock your walk-in with Sharon Fruit (Persimmon) — a seedless persimmon variety that is crisp and ready to eat immediately at purchase, with...

The fig is technically not a fruit but an inverted inflorescence (a syconium). Figs are rich in sugars, fibre and a subtle honey-like aroma....

Think Medlar and you are looking at a mediaeval fruit almost forgotten in Western Europe but still appreciated in England and Iran. The brow...

Papaya, a tropical fruit with yellow-orange ripe flesh or green unripe flesh. Ripe papaya flesh is sweet with a musky character; unripe papa...

Walk through any serious kitchen and you will spot The blackcurrant: an intensely aromatic cooking berry with a bold flavour and aroma profi...

Dates are the fruits of the date palm, with over 300 cultivars. Medjool (large, soft, caramel-like) and Deglet Nour (smaller, dry, nutty) ar...

The gooseberry — a thorny shrub berry producing green or red-purple berries with a translucent, lightly ribbed skin. The flavour is fresh-ta...

Look at any serious kitchen and Dragon Fruit (Pitahaya) will be there: a cactus fruit originating in Central America, widely cultivated thro...

When prep begins, The wild strawberry is right there: the ancestor of the cultivated strawberry and is distinguished by an extremely intense...

Yuzu (Japanese Citrus) — a Japanese citrus variety with a unique aromatic profile: a combination of lemon, grapefruit and mandarin with flor...

The grape forms, alongside olive and wheat, the sacred trinity of Mediterranean civilisation. In commercial kitchens, the grape has three ro...