Pink Lady apples. Perfect balance of sweet and tart for me.

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.

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.

Fuji apples

Care Care oranges

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

Pink Lady apples or bust

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

I like cosmic crisp apples.

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

Green apples.

Red kiwi, they taste better.

Cara cara oranges. Honey crisp apples. Alphonso mangos. Vidalia onions (not a fruit tho)

Chuoi cau bananas (monkey banana) from Vietnam. It didn't really matter what type I had over there, they beat any banana I'd had thru my entire life.

Fuji apples when I make apple cobbler.

For just sitting there eating peanut butter on an apple, a honeycrisp. I used to go for Galas because they were cheap, but lately I decided $1 more per pound of apples is better than occasionally eating a dozen donuts when I want something sweet. Overall, just better to spend more money on healthier food than to absolutely optimize my grocery budget then binge on junk food when the optimization freaks me out.

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 :)

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

Thomcord grapes (Thompson x Concord hybrid) are amazing. They taste like grape jelly if grape jelly wasn’t sickly sweet. They’ve also got a mild tart bite to them that I love. I can never find them anywhere most of the time but I always snatch one up when I see it.

Golden delicious apples. I don't even consider others, although tbf, their taste does vary a little, depending on where I bought them.

Jazz apples Tangelos Medjool Dates

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

White dragonfruit - bad

Red dragonfruit - the good shit

Zamli dates. Jazz Apple. Pink lady apple.

I suppose I am a basic bitch - Honeycrisp apples, Mission figs (fresh), haas avocados and the wee golden Champagne mangoes are the best IMO.

Oranges, though? Valencia or tangelos are flavorful, the navel oranges are bland nonsense.

Prince William Pears. They're so sweet and juicy!! So juicy it always dribbles down my chin when I take a bite.

Lucy glo apples are one of the only apples I'll eat. So good, they're visually fun, and at least the stand I get them from they're always very crisp

Bananas. 30 minutes later it's "hello fibre and potassium, time to visit the loo!" But seriously, there are so many great fruits.

Some from me: Blackberries are my hands-down favourite (and available everywhere in the wild in the UK autumn), raspberries, apples (so many varieties), navel oranges, mandarins, dragon fruit, watermelon, pears, rockmelon/cantaloupe, soft peaches (rare; most need a hammer and chisel), plums, damsons (in jam), and grapes.

Fuji or Pink Lady for red apples, Mutsu (aka. Crispin) for green apples. Jonagolds split the difference.

Golden Kiwis, not only can you eat the skin, it makes it delicious.

Kanzi or Jazz apples.

Yellow kiwi blow green kiwi away. Little to no fuzz, so you can eat like an apple without peeling, and less tart. Also maybe a hint of banana to the taste?

Ataulfo mangoes. At least in the northeast US, they are reliably delicious and ripen on the counter.

Cortland apples

Sindhri Mangoes

Nendran bananas

Lychee fruit is wonderful. Also pomelos, but they are hideously expensive now.

Sweetango apples and sumo mandarin oranges. Sweetangos are the better honey crisp.

Honeycrisp for apples. I use to have a type of clementine, but in my memory problems, I've forgotten so probably any of those now!

Man clementines are just fun to have for a snack.