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Lemons Lemons


The lemon (Citrus × limon) is a small evergreen tree native to Asia. The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, though the pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, which gives lemons a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade.

Granny Smith Apple Granny Smith Apple

Granny Smith Apple

Granny Smith apples are a crisp, tart apple that make a delicious snack or a tasteful addition to recipes. Because these green apples are have a higher acid content than other apples, they take longer to go brown once you cut into them. Toss diced Granny Smith apples into salads or stir them into your oatmeal at breakfast. Caramelize chopped Granny Smith apples with a touch of butter and cinnamon to make a warm topping for frozen yogurt. No matter how you enjoy these tart green apples, your body will reap a nutritional harvest of benefits.

Green Grape Green Grape

Green Grape

grape is a fruiting berry of the deciduous woody vines of the botanical genus Vitis. Grapes can be eaten raw or they can be used for making wine, jam, juice,jelly, grape seed extract, raisins, vinegar, and grape seed oil. Grapes are a non-climacteric type of fruit, generally occurring in clusters.

Autumn Grape Autumn Grape

Autumn Grape

This is a large, dark purple to black, seedless variety developed by the United States Department of Agriculture (USDA) (in 1996). The berries are oval, firm, and crunchy with good sugar levels.

Fuji Apple Fuji Apple

Fuji Apple

Fuji is surely one of the more attractive modern apple varieties. Its main characteristic is the lovely pink speckled flush over a yellow-green background. It is also crisp and juicy, with dull white flesh which snaps cleanly. The flavor is predominantly sweet, very refreshing (especially if slightly chilled), but not particularly outstanding.

Xiang Li Pear Xiang Li Pear

Xiang Li Pear

Oval body with wobbly lumps here and there, greenish yellow skin and slight red blushing, long stems and white flesh. Really crunchy, juicy and airy; I find the texture to be very satisfying and compelling Very soft flavor but with lots of layers; some bites seem bland, some floral, some spicy, some citrusy, some sweet. Fragrant pears are fairly small and roughly oval, with long stems. The light green or yellow skin, with a reddish blush on some fruits, is thin and readily edible; the flesh is extraordinarily tender, crisp and juicy. The flavor is delicate, and different from that of most Asian pears, with a whiff of the “pear ester,” ethyl decadienoate, which gives European varieties their characteristic aroma.

Pomegranate Pomegranate


The pomegranate botanical name Punica granatum, is a fruit-bearing deciduous shrub or small tree growing between 5 and 8 m (16–26 ft) tall. In the Northern Hemisphere, the fruit is typically in season from September to February, and in the Southern Hemisphere from March to May. As intactarils or juice, pomegranates are used in cooking, baking, meal garnishes, juice blends, smoothies, and alcoholic beverages, such as cocktails and wine.

Forelle Pear Forelle Pear

Forelle Pear

Forelles are one of the smallest varieties of pears, a little larger than Seckel pears. Their symmetrical body, often bell-shaped, begins with a small round base that tapers evenly to a short neck. Their stem is usually long, straight, and narrow. A unique characteristic are the red lenticles, or freckles, that set this variety apart. Their flesh is moist and crisp.