Scott Dugas

I did well with this one and waited until it started to have a fragrance. I was sorely disappointed that it is not red on the inside, but oh well. It’s kind of like a sweeter softer version of honeydew melon when it comes to the actual part you eat.

I was informed by a coworker that they are ripe when a little soft, and with that advice they were good. The skin is a bit leathery though.

I wasn’t really expecting too much since they’re just apples, but part of me was really hoping they tasted of ginger; instead they tasted like a really mild granny smith.

Another type of plum, sweet and tasty. I’m pretty confident that there was never a “french plum” though.

Oh kiwis, so delicious. They can sometimes be a bit acidic, and the fur is annoying. Supposedly you can eat the furry part, but I always avoid it.

Not much to say, this is the canonical pear that exists in any northeast grocery store; like all pears they are quite tasty and can be very juicy.

One of the many small varieties of banana’s, similar in flavor and texture to any other banana, but squarish.

Just like a normal asian pear but golden instead of that brownish color; similar in color to a golden delicious apple.

About the same size as a baby watermelon, and more meatier than a regular watermelon.