The Doyenne du Comice pear is fairly large and speckled green and yellow, sometimes with a red blush. Its flesh is delicate and juicy – but its skin is tender and it requires careful handling. In 1894 the London Horticultural Journal announced it as the best pear in the world.

Galaxy apples are a variation on Royal Gala, they have a redder skin than Gala and are known for their sweet flavour, as well as their crisp texture. They are great for eating fresh and also make a good choice for cooking as they hold their shape well when baked.

Sunglow, a variant of Red Delicious, are known for their distinctively elongated shape and bright red skin, and are one of the most popular apple varieties. They have a sweet, mild flavor and a crisp texture. Red Delicious apples are best fresh rather than cooked. They are a good source of Vitamin A and Vitamin C as well as dietary fibre.

Pacific Queen (also known as NZ Queen) is similar to Pacific Rose. It originated in New Zealand as a cross between Gala and Splendour apples, and is known for its sweet, juicy and crisp flavour.

Braeburn: Originating in Motueka in New Zealand, Braeburn apples are both sweet and tart. They have a red and yellow striped skin, and are medium to large in size. Braeburn apples hold their shape well in baking and don’t release too much liquid, making them ideal for use in tarts.

Fuji apples originated in Japan in the 1930s, a cross between Red Delicious and Rawls Jennet. They have a red and yellow skin, and a sweet and crisp flavor. They are a great choice for eating fresh, and also make a good choice for cooking and baking as they hold their shape well and add a nice sweetness to the dish. They also have a very long shelf life compared to other apples, able to maintain their freshness for several months when stored in cool conditions.

Granny Smith apples are large with bright green skin and a tart, crisp flavor. They are particularly well-suited for baking and making pies, because their tart flavor balances well with sweet ingredients and they hold their shape well during cooking. They are a good source of Vitamin C, dietary fiber and antioxidants. They are also a low-acid apple, which makes them a great choice for people who are sensitive to acidity.

The Beurre Bosc pear has a long neck and textured, golden skin. It has been called the "aristocrat of pears", and is well suited to poaching.

The Packham’s pear is a great all-rounder. It is greeny yellow – and kind of lumpy, to be honest – but it has sweet, juicy flesh, and it is great eaten fresh, or cooked, and it stores well too.

Taylor's Gold is often considered a kind of mutant of another pear variety we grow, Doyenne du Comice. And excitingly, it originated in New Zealand! It has a russet, cinnamon coloured skin and a juicy aromatic flavour.