Pome Fruit Category

Crisp and juicy, this is a great apple for snacking.

These economical pears aren't as tasty as some of the other varieties, but they're still good for both eating and cooking. The peel stays light green even when the pear is ripe.

This apple is renown for its long shelf life. It's good for making sauce and baking.

Asian pears are crunchy, juicy, and very fragrant. Growers produce over twenty different varieties in an assortment of sizes and colors. They're often served raw, but they can also be cooked, though they never become as soft as cooked pears.

This is a fairly sweet, all-purpose apple, but it's hard to find.

These are very juicy and great for eating out of hand. They turn yellow when ripe.

This firm and crunchy pear is the best choice for cooking, because it holds its shape nicely. Bosc pears can also be eaten out of hand.

This firm and juicy apple is good for eating out of hand or for baking.

This small pear is the same size as a Seckel pear, but it's not as juicy and sweet.

This firm, mildly tart apple is quite versatile. Use Cameos in pies, applesauce, salads, or just eat them out of hand.

These juicy pears are considered to be the best for eating out of hand, but they're very expensive.

These are all-purpose apples. Since their flesh is slow to brown after it's cut, Cortland apples are especially good in salads. If substituting another variety in a salad, dip it in acidulated water first to keep it from darkening.

These small apples are too tart to eat raw, but they're loaded with pectin and make great jams and jellies.

This is a good apple for eating out of hand, or for making applesauce or pies. Its flesh is slow to brown after it's cut.

This firm apple is especially good for making applesauce.

This is a Red Delicious-McIntosh cross that's great for baking or eating out of hand.

This variety is good for eating out of hand, or for making applesauce or pies.

This apple is outstanding for eating out of hand or for baking or making applesauce.

This sweet apple is good for eating out of hand, baking, and for making pies. The yellower the better.

This is a firm, tart apple that's good for baking, making pies, and eating out of hand. They tend to have thick skins, so you might want to peel them before serving.

This is a good, all-purpose apple, but it's best suited for making applesauce and pies.

This crisp, juicy apple is a Jonathan-Golden Delicious cross. It's a bit tart and good for eating out of hand.

This tart apple is good for eating out of hand, though it has a fairly thick peel.

These are very small apples, and usually used for decoration.

These are popular in Asia, where they're eaten raw and cooked into sauces that accompany meat. They bruise very easily, which may explain their rarity in American markets

This juicy apple is good for eating out of hand.

These soft apples are great for snacking or for making applesauce, but don't bake them or put them in pies.

This is a very juicy, crisp, all-purpose apple.

These tart, firm apples are terrific in pies, but they're hard to find.

This is a cross between a Golden Delicious and a Lady William. It's sweet and crisp, and good in salads and pies.

This is a firm, tart apple that's great for pies, baking, and applesauce.

The family of pome fruits include apples, pears, quinces, Asian pears, and loquats.

This pleasantly tart fruit needs to be cooked before eating. Quinces are high in pectin, so they're commonly used to make jams and jellies. Some cooks simply bake them like apples. They come into season from August to December.

Very similar to a green Anjou pear.

This tastes just like a yellow Bartlett, but it's more attractive and more expensive.

These sweet, soft apples are good for eating out of hand, but don't bake them or use them in pies. Avoid buying them in the summer; they sometimes get mushy.