March M. April A. May M. June J. July J. August A. September S. October O. November N. December D. Commercial varieties Akane. American Red. Black Diamond. Japanese flowering quince Chaenomeles speciosa , a small tree or shrub in the rose family Rosaceae native to China.
The fruits pomes are used for jellies and jams. Note: Jelly is a transparent spread of clear fruit juice boiled with sugar and pectin. Jam contains crushed fruit boiled with sugar. The loquat fruit Eriobotrya japonica is also a pome. Plumcots, a delicious hybrid between the plum Prunus domestica and apricot P. Since this cultivar resembles its plum parent more than its apricot parent, it is called a "pluot.
A 'California' peach Prunus persica , a freestone peach grown in California's fertile Central Valley. The fruit is called a drupe because it is composed of three distinct layers: An outer skin or exocarp A , a fleshy middle layer or mesocarp B , and a hard, woody layer endocarp surrounding the seed. The lower pit removed from another peach has been sectioned to show the thick, woody layer or endocarp C surrounding a single seed D.
The pit of a peach Prunus persica showing the seed that is contained inside the hard, woody endocarp layer. The endocarp is the inner layer of the fruit wall or pericarp. It is surrounded by a fleshy mesocarp and a thin outer skin or exocarp. Fruits with a distinct endocarp layer surrounding the seed are called drupes. The endocarp protects and aids in the dispersal of the vulnerable seed, especially when it is swallowed by a hungry herbivore. The fresh, greenish fruit of an almond Prunus amygdalus contains the familiar one-seeded endocarp unshelled almond that is commonly sold in supermarkets during the holiday season.
Each hard-shelled endocarp contains a single seed. Apricot Prunus armeniaca showing fleshy drupe containng a hard, stony endocarp. The endocarp contains a single seed that is toxic because of high levels of cyanogenic glucosides.
Bing cherries Prunus avium showing the long stalk pedicel and fleshy drupe containng a hard, stony, seed-bearing endocarp. Sweet cherries such as these are usually considered to belong to P. There are literally hundreds of varieties of cherries.
Maraschino cherries are made from sweet cherries which have been bleached, deseeded, and soaked in a sugar solution to which red food coloring and flavoring have been added.
Maraschino cherries are commonly covered with chocolate, placed as a decorative topping in ice cream sundies, and in mixed drinks. Other pome fruit. Nashi asian pear varieties Quince growing. Pests, diseases and disorders. Apple and pear scab Avoiding spray drift from air-blast sprayers in vine and tree crops Bitter pit in apples Bitter rot of apple Boron deficiency cork in pome fruits European wasps in orchards.
Taller than it is wide, the gala's shape is similar to that of the Golden and Red Delicious apples. It has a pleasantly mild, sweet taste, and crisp texture, and it's one of the lighter-hued red apples, boasting bright-yellow undertones. It's also one of the relatively small apples in this roundup.
Like Fujis, Galas are easy to eat uncooked thanks to their thin skin and overall sweetness, making them an ideal fruit for kids. They're also good for cooking.
This is one of our favorite types of green apples. You can't miss this apple, originally from Australia, with its bright skin, hard feel, crisp bite, and extremely tart taste. When it's really ripe, the green skin usually has a touch of rosy red.
While some savor the tartness, others prefer to cook it, which sweetens it up. It is an ideal complement to savory foods such as onions and cheese. On an aesthetic note: The green skin provides a great visual element to any dish. Originating from New Zealand, this apple has a skin that's muted red with golden-yellow undertones and tinges of faint green. It has a firm, crisp bite and offers a pleasing balance between sweet and tart.
Firm to the touch, Braeburns are good for baking as well as eating just as they are. Now that you're familiar with the different types of apples, here are a few tips on how to buy, store, and prevent them from browning—plus, a list of our favorite apple recipes! When buying apples, choose those without any bruises or soft, mushy spots.
They should be firm for their specific variety a McIntosh will not be as firm as a Granny Smith.
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