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    • After seeing a hilarious discussion entitled "Let's Fight About Which Fruits Are Good" that included in one of the comments the below chart, I felt inspired to make my own version of a top 10:

      1.) Passion fruit - delicious, but so difficult to get! And to open - their rock-hard rind starts out smooth and about the size of the kiwi, and then as the fruit gets more ripe, it wrinkles up into a delicious little geode of joy.

      2.) Peaches - I've heard that The Peach Truck is the best place to get them for that rare window when they are in season.

      3.) Apricots - so delicious whether in juice, smoothies, or just fresh.

      4.) Mangos - messy and challenging to peel but oh-so-worth it.

      5.) Pineapple - fun to eat, fresh or dried or canned.

      6.) Pomegranates - a lot of work to peel and separate the seeds from the rind, but also worth it.

      7.) Raspberries - amazing on their own or layered in a tart. Mmmmm.

      8.) Pink Lady Apples - the best apples with the best crunch and flavor.

      9.) Strawberries - in season, wonderful on their own or sliced with lemon juice and a slight dusting of sugar.

      10.) Lychees / Cantaloupe / Blueberries / Cassis- tied for last place - I enjoy all of them, but sometimes they can be difficult to find.

      What fruits would make your top list? Are there any I neglected or forgot to include?

    • That chart makes me laugh - I really don't understand the classifications!

      My favorites vary by season although it does help that fruit from the opposite hemisphere is available during the off-season here.

      Favorites for me: papaya, blueberries, strawberries (when in season locally), cherries, mandarin oranges, a variety of apples (recent taste favorite varieties are Sweet Tango, Ambrosia, Kiku), good red grapes (very picky here, must be crisp and have good flavor), peaches, pluots, apricots. I guess I just like fruit!

    • Nice idea. Pears would be in my top ten and I see they're on your chart. The main problem with them in Spain seems to be lately they have roughly a fifteen minute window between when they're too hard and dry and when they begin to rot. Maybe some clever geeks could figure out a way for them to send a message to your cell phone when they're ready.

    • You mentioned the kiwi in passing, but I think it deserves full inclusion! With one caveat...

      When most people think of kiwis, they probably think of the fuzzy brown thing that's bright green on the inside, kinda sweet, and super tart. But did you know there's a much better-tasting kind of kiwi? I didn't until a few years ago, and when I tasted one it blew my mind!

      The golden kiwifruit has lighter, smoother, hairless skin and yellow-gold (not green) flesh. And the taste is amazing. It's more sweet than tart, and so much more balanced and delicious. If you've never had a golden kiwi, I highly recommend trying one! In the US you can find them at Costco and some grocery stores under the Zespri SunGold brand.

      Incidentally, the first time I had a golden kiwi was when Cake's founding team spent two weeks in an Airbnb in Hawaii figuring out what we wanted Cake to be, designing the first bits of the UI, and writing the first code. My colleagues can attest to how many kiwis I ate on that trip.


    • On a hot day like we are experiencing today It's hard to beat a slice of cold watermelon

      As for exotics I have two favourites Mangosteens and Rambutans.

    • Dragon fruit is a new favorite for me. Found a local supplier that has it in a bright purple color. So good! Honey tangerines are also high on my list.

    • Watermelon is definitely my favorite fruit. It’s thirst quenching in ways that boggle the mind. I remember @yaypie once pointing out that it’s because of electrolytes, which makes total sense!

      A close second is a good old fashioned apple. Can’t beat that crisp crunch and classic sweetness that’s not TOO sweet.

      Tomatoes are also in the conversation although they for sure occupy a more savory headspace I think. I probably eat more tomatoes than any other fruit just because I use them in cooking so often.

    • Chris if you are ever in Australia or South East Asia(SEA) try them, I've bougt a few in other places and been disapointed with the quality.

      If a grower in Hawaii or California can produce them and treat them for fruit fly, and retain the taste you get in SEA they will become very wealthy. In places like Hong Kong or parts of the middle east prices can be crazy!!!! the season is April to late August in SEA.

      There is another called Duku or Langsat which is bitter sweet which I believe is now also being grown in Hawaii, worth a try.

    • The plums look to me like prune plums. They are a favorite of mine too. They seem to be available (here in the northeast) when apples start coming off of the trees. Sometimes I see them at local farmstands / orchards and sometimes I can pick them up at Whole Foods.

    • When the season comes, I will start looking more, and try different stores and markets. The ones I recall, were exactly like pictured above, but what set them apart was a very distinct and pleasant aroma, as well as their taste and sweetness. The lack of which, maybe just for me, but seems to be a problem with most fruit and legumes mass produced & commercialized these days..

    • Totally ok. The unripe cherimoya I've tried only once in the past was violently pine in flavor - very much like how I'd imagine tasting Pine-Sol would be!

      On a different note, I had the opportunity to try fresh Passion Fruit recently, and I can't recommend it enough. Its hard, leathery exterior belies a delicious syrup-y middle! Apparently you can even get passion fruit shipped to you on Amazon.

    • Wow- no one has challenged the location of the tomato on that chart?

      No doubt, the plastic, fake orange things the stores call tomatoes these winter days, belong down there.

      But - in the summertime there are fairly good store bought tomatoes, locally grown tomatoes, and if you're diligent, your own REALLY GOOD home grown tomatoes. And for my money, really good home grown tomatoes belong at the summit of the chart!

      From early July, to mid-October, my spouse and I devour them in a sandwich with some mayonaise as our main meal almost every day. They must be at least 4-5 inches in diameter, and perfectly ripe. Nothing in the world like home grown tomatos - I think they even wrote a song to that point! 👍

    • That's just not fair. I call some form of inequity here. Every year we try and grow tomatoes because WE LOVE THEM!! But no. They don't love us back. 😢 We must have a problem with our soil? The vines hardly grow when we put them in the garden, despite all the other garden veggies thriving.

      However, cuties!! We love the Mandarin oranges, they're like candy, and here's a pic of ours from a few minutes ago. They partially make up for our tomato fail.

    • I had the opportunity to try fresh Passion Fruit recently

      Yes, off our vine, where they fall from the sky!! Delicious. From a few minutes ago:

    • One summer, I grew a single tomato plant that grew to 7 feet tall and 7 feet across. There were over a dozen vines from that one plant and we usually harvested twenty or more tomatoes a week during July and August.

      I replicated the results the following year but I haven’t been gardening for several years now.

    • All I can suggest is to find a wagon loaf of horse manure........ works wonders. DAMHIK - that and a lot of oak leaves toilled into our soil every winter. We started with your basic clay soil - not a great start, but with years of tillage and manure, and compost, our tomatoes seem to love it, as do our black berries - we get several gallons of them every year on our little plot. Here is an aerial view