Strawberry
Flavor: Sweet and juicy
Color: Bright red
Texture: Tender firm conical heart shape
Best Uses: Eat fresh, smoothies, jams, ice cream, baking,
Season: Year Round
Produce
Raspberry
Flavor: Sweet-tart to low acid
Color: Bright red / Fuchsia
Texture: Hollow core drupelets w/very fine hair
Best Uses: Eat fresh, salads, jams, ice creams and gelatos
Season: Year Round
Gooseberry
Flavor: Sweet and tart
Color: Green to red-brown or black
Texture: Smooth & translucent to fuzzy & opaque
Best Uses: Eat fresh, mashed, pureed, preserved, even pickled
Season: June to August
Golden Raspberry
Flavor: Milder, creamy flavor
Color: Rich amber gold
Texture: Fuzzy and fragile
Best Uses: Eat fresh, jams, tarts, ice cream
Season: June to September
Boysenberry
Flavor: Sweet w/ a hint of acid
Color: Deep maroon
Texture: very fragile tightly clustered druplets
Best Uses: Eat fresh, jam, jelly, baked, pureed, sauce
Season: April to July
Blueberry
Flavor: Sweet and woodsy
Color: Deep blue w/ hazy white coat
Texture: Delicately soft & round
Best Uses: Eat fresh, Pies, tart, jams, ice cream
Season: Year Round
Blackberry
Flavor: Sweet, slightly tart
Color: Purple-black
Texture: Little druplet spheres
Best Uses: Eat fresh, mashed, pureed, preserved
Season: Year Round
Plantain
Flavor: Lean flavored
Color: Green peel, blackens as it ripens
Texture: Very firm and starchy textured
Best Uses: Fried, dried, baked, candied
Season: Year Round
Baby Banana
Flavor: Sweet with vanilla undertone
Color: Bright yellow peel, blackens as it ripens
Texture: Thin skin with very dense creamy texture
Best Uses: Eat Fresh, puree, smoothies, baking
Season: Year Round
Manzano
Flavor: Sweeter than Cavendish
Color: Pale yellow peel, blackens as it ripens, white-yellow flesh
Texture: stocky and shorter, Mushy
Best Uses: Eat Fresh, salads, baked, smoothies
Season: Year Round