This might also help people find better versions of fruits they may not otherwise enjoy

    • ArkhamNightshift
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      51 year ago

      Came here to say this! Beautifully crisp too. I hate most red apples for how soft they can be and how grainy they can feel sometimes. Maybe I’ve had ones at the wrong side of ripe, but pink ladies are the perfect hybrid of green and red. I used to love Macintoshes for this but pink ladies are much better

      • @brap@lemmy.world
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        1 year ago

        Never heard of those. “a cross between a Gala and a Braeburn” sounds fantastic. Just got to find one now.

  • @neidu2@feddit.nl
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    141 year ago

    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.

      • @midimalist@lemdro.id
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        31 year ago

        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.”

        • @ArbitraryMary@lemmy.world
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          11 year ago

          It could have been a Williams pear. They ripen from green to yellow. Some even have a pinky peach blush. They’re so soft and sweet and juicy when perfectly ripe.

          In the uk we commonly have Williams (yellow) or conference (green sometimes with a brown skin)

  • lemmyng
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    91 year ago

    Ambrosia apples (the big ripe ones, not the small ones that I could swear are counterfeit Gala).

    Ataulfo mangoes. Yellow. Small. Delicious.

    Spanish mandarin oranges. Easy to peel, delicious. Other oranges can’t hold shade to this one.

    Forelle pears. Fragrant, juicy… Bartlett pears will seem like cardboard after having these.

    Sungold kiwi. Not only are they sweet, but the skin is thinner and has no hairs, so you can just wash them and eat them whole.

  • 𞋴𝛂𝛋𝛆
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    61 year ago

    Largish yellow raisins. I like them in oatmeal cookies and with mixed nuts cooked in a nice long grain rice with some saffron.

    • @ladytaters@lemmy.world
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      21 year ago

      Same. They’ve replaced Pink Ladies as my favorite. The texture and perfect amount of sweetness make them such a joy!

  • @Today@lemmy.world
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    51 year ago

    Honeycrisp or fuji apples. Cara cara oranges. Meyer lemons. Still undecided on the cotton candy grapes.

  • @AA5B@lemmy.world
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    1 year ago

    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

  • d00phy
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    41 year ago

    Being from FL, I’m a snob about FL oranges. Particularly navels and blood varieties. California oranges can fuck right off.

  • Ada
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    31 year ago

    Not many. I don’t like the fructosey sweet flavour of most fruit. So I love tomatoes, but not much else…

    Maybe this thread will help me :)

  • Toes♀
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    31 year ago

    Acorn Squash, 1 hour at 400f, split oiled with a bit of brown sugar in them

    • @waz@lemmy.world
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      21 year ago

      Depending on my mood I go butter and brown sugar, or olive oil, garlic, and Parmesan.