www.frutas-hortalizas.com 182 GUIDE of the Best Fruits and colours, textureandflavour shapes, different have Different kindsoffruitand vegetables and fruit of Types below: and the same species. We list some of these key differences fferences have to do with the specific variety, even within one di- Some sale. for preparation and processes post-harvest designation, source, of terms in distinctive brands their ticipating companies and organizations highlight what makes par editions, earlier in as Vegetables, and Fruit Best the to ble. considera- very fact in are differences the same: the means any by are products vegetable and fruit all Not food. about culinary, and are aware of the value of having the public know things all in formers opinion new the are enterprises tering ca- modern and Chefs techniques. and recipes chefs’ about properties ofthespeciesorvariety. original the than rather recipes their with in fit they how of standpoint the from foods at look and culture own their The message highlighted that today’s vegetable buyers have about lettuce, think ,” was a friend’s advice to a grower. talk you “When salad. a preparing in important especially are and refrigerator, the in keep they long how affect ces a Trocadero or Mantecosa are quite different. These differen- In this fourth edition of the second period of the Guide especially and food, about more know to want People or lettuce, Romaine a lettuce, Iceberg an of leaves The - espencat, where aubergine is coupled is aubergine where espencat, and escalivada xamfaina, has instance, typical aubergine-based dish; Spain, for a have countries Many cooked. always sweet whileothershaveabittertouch. are varieties some that assert panies com- seed at developers cultivar same: the taste all Not round. or elongated purple. or white streaked are varieties some and purple, is ripening on colour nest green, black yellow and red: the commo- purple, to white from colour in varying skin shiny smooth a with shape, in 30

AUBERGINE Striped andwhitevarieties cm length, round, oblong or elongated Aubergine is never eaten raw, eaten never is Aubergine are market the in aubergines Most to up of fruit a is aubergine An * Photograph:Fito

Round type Elongated* Long* Aubergine colours 183 www.frutas-hortalizas.com GUIDE of the Best Fruits and Vegetables www.frutas-hortalizas.com 184 GUIDE of the Best Fruits and Vegetables hard, andalsovariesincolour. can differ widely. The rind is smooth and sought-after byhigh-endchefs. squash”. “summer as Europe throughout grown widely is it Today pepo. bita ni – is one of the two varieties of Cucur taste lentbytheinsolublesubstances. pleasant the enhance and compounds bitter-tastingthe expel will that osmosis of process a trigger to salt with sprinkle and it slice aubergine, steam To filling. a with stuffed typically is it boiled; not dish istheFrenchratatouille. imam bayildi. The best-known aubergine Turkeyhas and , have Greeks the capotana, has Italy peppers, with

COURGETTE Sales unitwithyellow and greencourgette Depending on the variety, the size the variety, the on Depending much are flowers yellow large The Courgette – also known as zucchi- Aubergine is roast or sautéed, but sautéed, or roast is Aubergine - decorative purposes. incolourandsize. vary that hybrids many the among confusion frequent to leading species, cognate with crossed readily is pepo Cucurbita * Photograph:GrainesVoltz

Courgette flowers. A culinary delicacy Courgette flowers.Aculinary courgette Shown inthephotographnexttoayellow Some aredarkgreen,otherslightgreen. Round types Some courgettes are even sold for sold even are courgettes Some species, Cucurbitaceae other Like

as decoration,inflower arrangementsorasHalloweenprops. Some courgetteshave surprising shapes.Theyaresometimesused 185 www.frutas-hortalizas.com GUIDE of the Best Fruits and Vegetables www.frutas-hortalizas.com 186 GUIDE of the Best Fruits and Vegetables food. convenience healthy modern, attractive, an making thus greengrocer’s, bagged salad leaves to supermarkets and washed, offer to facilities processing minimal Gamma IV up set have growers Today’slettuce flavours. daring more and colours appealing shapes, different with cultivars new introducing innovate, constantly gardens market commercial while varieties, lettuce available the of unaware increasingly are Consumers intybus. Chicorium species, separate a but sativa L of variety a not is head, loose and leaves purple distinctively looser andtheleavesarecurled. is head the but texture, buttery same se flavour. Batavia is similar, and has that a buttery texture and a delicate but inten- Trocadero, with a round head, fine leaves, is OrejadeMulo,“mule’s ear”. characteristic winter sub-variety in Spain very a leaves; spear-likecrunchy, thick, Romaine lettuces have a long head, with variety for many years in North America. lettuce popular most the been has it – slicing fine of ease and texture crunchy its for recognised widely is but savour, of devoid almost is cabbage, a like Iceberg, RomaineandTrocadero. Photograph: RijkZwaan Salads

LETTUCE Iceberg Oak-Leaf lettuce, with its curled, its with lettuce, Oak-Leaf is lettuce popular most France’s head tight dense, its with Iceberg, include varieties lettuce Popular Photograph: RamiroArnedo Photograph: RijkZwaan Photograph: RamiroArnedo

Romaine Trocadero are babyRomainelettuces Cogollos deTudela orLittleGemlettuces

lettuces A saladbox.boxcontainingamixofwhole Oak Leaf,LolloRosso Creative saladsarenow opentoall rieties which have been grown in almost va- of group broad a embrace cabbages Leaf leaves. individual their for used repollo – while other looser varieties are as Spanish in known are kinds these – bud central a around heads compact as grow cabbages Some stalk. the sionally ges are grown for their leaves and occa- heads” of the cabbage plant; other cabba- “flower or inflorescences immature – Brassicarapapekinensis. species different a to belongs however, cabbage, Chinese appearance. different have many common features despite their hence and species, oleracea Brassica the of are varieties commercial Most cauliflower.and broccoli cabbages, des (ou dereiginCatalan). milk cap, parasol and Caesar’s mushroom saffron ponderosa, Amanita mushroom, button the include Examples vegetable. a as regarded be can standpoint, cial market garden crop but, from a commer Brassicas

CABBAGES WILD MUSHROOMS Typical ready-for-use mushroompresentations Cauliflower and broccoli are the are broccoli and Cauliflower The botanical genus Brassica inclu- a not are mushrooms wild Edible - 187 www.frutas-hortalizas.com GUIDE of the Best Fruits and Vegetables www.frutas-hortalizas.com 188 GUIDE of the Best Fruits and Vegetables that contain sulphur and nitrogen. Their nitrogen. and sulphur contain that nolates. These are secondary metabolites glucosi- as known compounds organic varieties are distinctive. Brassicas contain some though characteristics, common year round. the available are species Brassica that vars of cabbage around the world ensure culti- numerous the origin, in vegetable winter a Though meat. their improve to animals farm feed to used formerly also and stocks, and soups in use for the whole of Europe for centuries, chiefly Photograph: Bejo

White cabbage Brussels sprout Their nutritional composition has composition nutritional Their Photograph: Bejo fried, stewed, boiled or grilled, or used or grilled, or boiled stewed, fried, up forbythehealth benefits. fennel. These drawbacks are amply made or cumin with it cooking by mitigated is effect this but compounds, sulphur and heavy digestion owing to its fibre content calorie foods. low- also are cancer.Cabbages prevent to helping as such properties, health bitter or acidic taste. They have valuable its cabbage lend they and pesticides, natural as plants serve by-products

Milan orSavoycabbage Cabbage can be steamed, baked, steamed, be can Cabbage or flatulence cause can Cabbages function. pports cardiovascular health and nervous su- also consumption Broccoli E. and and calcium, and contains vitamins A, C potassium as such minerals in rich and fibre in high flavour. is pleasant It a has sinolate compounds. It is low-calorie and raphane content deriving from its gluco- against cancer, attributable to its sulphu- protection powerful its and food tious nutri- and healthy a as properties its of on the rise owing to increasing awareness or eatenrawwithdipscheeses. grilled steamed, is cauliflower. Broccoli are more open and uneven in shape than from dark green to bluish or purple, and range heads flower Its Europe. thwest nor in somewhere originated italica, also common. is pekinensis, rapa Brassica choi, bok sprout, and kohlrabi; Chinese cabbage or Brussels cabbage, red cabbage, Milan cabbage, Savoy or white cauliflower, Brassica oleracea varieties are: broccoli, salad. a in raw eaten be also can it exceptions, some With casseroles. and soups in Photograph: Bejo

Pointed cabbages Cauliflower, Brassica oleracea var oleracea Brassica Cauliflower, constantly is broccoli for Demand var oleracea Brassica Broccoli, The most commercially widespread - The white cabbage is thought to have to thought is cabbage white The whiter, more tender and more succulent. better,then are leaves inner the because The more compact the cabbage head, the cabbage head with tightly bound leaves. oblong or round a has alba, capitata var duct. 24 of content energy an with kind, popular digestible. Round cabbages are the most properties of cabbage and makes it more preserves the nutritional and nutraceutic that process a is sauerkraut make to Fermentation of cabbage in a salt solution salads. in raw used also now but form, some in cooked eaten usually are They medicinal. as regarded and Egyptians the by grown were They times. cient an- since diet human the of part formed other cabbagevarieties. Cauliflower is more easily digested than pressure. blood high with people for tic sodium, which makes it a suitable diure- in low and potassium and fibre in high is longer.It for keeps and broccoli than round white flowerhead ismore compact broccoli, of which it is a variety. Its large from botanically originated It Asia. in botrytis, is a very ancient crop originating Photograph: Sakata

Leaf cabbages

to 28 to White cabbage, Brassica oleracea Brassica cabbage, White Cabbages are vegetables that have that vegetables are Cabbages

kcal per 100 per kcal

g of fresh pro fresh of g - 189 www.frutas-hortalizas.com GUIDE of the Best Fruits and Vegetables www.frutas-hortalizas.com 190 GUIDE of the Best Fruits and Vegetables axillary buds of the cabbage Brassica cabbage the of buds axillary properties asother cabbages. same the offers and flavour excellent compact head that tapers to a point. It has a has capitata, var oleracea Brassica ge isastapleofChristmasmeals. northern hemisphere cooked red cabba- the In head. cabbage oval or spherical tightly bound into a flattened, cylindrical, a preserve. retained when the cabbage is prepared as are but cooking, by destroyed are they colour; its for account which cyanines main difference is that it contains antho- same way as other cabbage varieties. The the in prepared is It purple. attractive an are leaves its taste; sweet slightly its Europe. Red cabbage is highly prized for southern in originated rubra, capitata rol andotherbloodlipids. free radicals and lowers blood choleste- against protects It membrane. mucous intestinal the to damage regenerating rapidly and constipation relieving thus function, intestinal aid that chemicals contains pro vitamin A, folate and phyto- it C, vitamin and fibre Besides recipes. winter for ideal is It cabbage”. “curled green leaves have also earned it the name crinkled Its basin. Mediterranean the in originated sabauda, var oleracea sica originated inAsiaMinor.

Red cabbage Brussels sprouts are in fact the fact in are sprouts Brussels cabbage, pointed or Sweetheart are leaves smooth generally The Red cabbage, Brassica oleracea var The Milan or Savoy cabbage, Bras- main purpose of kohlrabi cultivation. kohlrabi of purpose main the not are but cabbages, other of those like usable are leaves The taste. piquant a lending salads, in used or soups in can be white, green or red, and is cooked flavour.and Kohlrabi shape its in turnip sewhere. The thick stalk is reminiscent of el- found commonly not is and Europe Europe, is consumed chiefly in northern northeast in originated gongylodes, precancerous cells. of growth the prevents which sinigrine, glucosinolate the contain sprouts sels Brus- cooked. consumed only are They in Belgium as a variant of curled cabbage. 4 to up almost perfectly round cabbage hearts of oleracea var gemmifera. They form tight, Photograph: Bejo

Chinese cabbage Pak Choi Kohlrabi, Brassica oleracea var oleracea Brassica Kohlrabi, cm in diameter. They originated diameter.They in cm constipation andhighbloodpressure. prevent helps and function gestive di- and health cardiovascular supports seasons. Chinese cabbage consumption all in available thus is it and varieties, different several being their to due year fibre. Chinese cabbage can be grown all is a rich source of minerals, vitamins and product that requires careful handling. It delicate a is It chard. Swiss of niscent remi- leaves open more with pak-choi, and lettuce, to similar head long-leaved a which pe-tsai, are kinds known best The diet. western the of part a become in Asia since ancient times, it has recently nensis, originated in China. Widespread practically allyear. available is it prized, greatly is it where and winter, although in Nordic countries, autumn in mainly available is Kohlrabi vegetable subjectindex. broccoli, cauliflowerandkohlrabi.Seethe The Brassicaegenuscomprisescabbages, Chinese cabbage, Brassica peki Brassica cabbage, Chinese - rent varietiesineachseason. Europe, but the strawberries are of diffe- in happens same the - year all available are strawberries Californian America North in while Germany, and France of produce customary the are flavour, Summer strawberries, with their delicate May. to February from early, vested har and fruits, flavoursome large, with variety, Californian the typically is són, queur. li- a for basis the also is Strawberry colour lending a special decorative touch. in pastries, cakes and tarts, the bright red cream or jam, or as a popular ingredient ice in cream, and sugar wine, and sugar sugar, with or own its on eaten monly com- is It food. dieting good a it makes fruiting wildspecies,Fragariavesca. has almost wholly replaced the smaller– yielding large, high-quality fruits, which ananassa, x Fragaria of hybrids usually are purposes commercial for nowadays STRAWBERRY Spanish strawberry, known as fre- as known strawberry, Spanish The low sugar content of strawberry cultivated varieties strawberry The

distinctive flavour. and othershavea others areelongated, Californian varieties; The largestarethe for differentsizes. varieties make Different strawberry Photograph: Planasa - 191 www.frutas-hortalizas.com GUIDE of the Best Fruits and Vegetables www.frutas-hortalizas.com 192 GUIDE of the Best Fruits and Vegetables highly prizedallaroundtheworld. 79 is record the – peponid large very a traditionally is vulgaris, or Fhotograph: Nunhems

WATERMELON different shapesandsizes. Some watermelonvarieties areseedlessorof The watermelon, Citrullus lanatus Citrullus watermelon, The kg – that is that – kg chunks. watermelon yellow and white red, with that you can get ready an appealing salad others have differently coloured pulp, so “fit in the fridge” – under 2 under – fridge” the in “fit to enough small are varieties new Some offering quality well beyond the standard. available are brands and seedless, are drink. refreshing of kind a prepare to raw used Mexico, or,in snack a as roast remedy, folk a as used are seeds E-rich vitamin content make sit suitable for dieting. The in water and minerals, and its low calorie rich and refreshing being for of thought much is It bitter). and yellow rarely, more (and, sweet generally and , in present also lycopene, antioxidant the to owing red is pulp The seeds. of with over 90% water content and a mass juicy, and fleshy is It large. very riably

Red andyellowseedless watermels Today’swatermelons popular most inva- was fruit the ago years Some

kg – and – kg as little as 400 growing conditions, and can range from and variety the on depends too, size, that make them look like pumpkins; their to elliptic, and “banana” melons have ribs

MELON of orange and theirpulpcomesinvariousshades in appearanceandrindreticules, Cantaloupe melonscanvary Melons vary in shape from spherical g to as much as 20 kg or Photograph: Nunhems is fragrant and has a smooth texture, and, pulp The texture. reticulate or rough th, grey, greenish or yellow, and of a smoo- white, be can rind the variety: by ffers to justunderfivekilograms. vary from somewhat over half a kilogram more. The commonest varieties generally

Piel deSapovariety The colour of the rind and pulp di- pulp and rind the of colour The 193 www.frutas-hortalizas.com GUIDE of the Best Fruits and Vegetables www.frutas-hortalizas.com 194 GUIDE of the Best Fruits and Vegetables Sapo, Honey Dew,Honey Sapo, Tendral, Ga- Ananas, Shipper, Eastern Shipper, Yellow, Piel de Cantaloupe, Italian Cnataloupe, Western The most widespread include Charentais, ce, properties and method of cultivation. rieties of melon vary widely in appearan - in astickyjelly. coated seeds of mass a contains cavity inner The between. in shades all and again, varies in hue: yellow, green, pink,

Yellow centre, Crenshawmelon Left, orange-pulpAmericanCantaloupe;right,HoneyDewmelon; The different varieties and sub-va - and varieties different The Tendral. and Pinyonet Sapo, de Piel are Spain in is palegreen. rica. Its rind is almost white and the flesh the variety is also popular in North Ame- “honeydew” for its sweetness and smell; llia, CrenshawandJapaneseEarl.

Yellow-pulp Cantaloupemelons The most popular melon varieties melon popular most The called is melon yellow UK, the In and frozenbean. tinned standard the as market world the selective improvement given their role in Round-pod beans have undergone much grower.the by given name varietal Spain - perona, garrafal oro, helda, or the in names commercial of range wide a by go beans Flat-pod streaks. pink long bear some and pods, flat or pods fleshy pe thepodisedibleasavegetable. fibrous tissue, but while it remains unri- forming by ripens it as harden pod the of walls The species. by varies number It is a long, flat pod containing seeds - the Venezuela). and (Ecuador,Peru vainitas and (Chile) verdes porotos Islands), Canary the and (Andalucía habichuelas simply or tiernas, habichuelas Spain), (northern vainas Spain), of coast (east (Spain), alubias verdes (Castile), bajocas verde judía Uruguay), and (Argentina chaucha (Mexico), ejote America: Latin or Spain of area the on depending nish, Spa- in names many by goes It species. Phaseolus vulgaris and other Phaseolus

GREEN BEAN Straight, roundandoval pods pods Flat, yelloworbuttery Perona broadpods The commonest kinds have round, have kinds commonest The The green bean is the unripe fruit of 195 www.frutas-hortalizas.com GUIDE of the Best Fruits and Vegetables www.frutas-hortalizas.com 196 GUIDE of the Best Fruits and Vegetables Reus peppers, 4 peppers, Reus the followingkindsofpeppers: stock commonly Greengrocer’sAguilar. Jorge and Urrios Jaime by Pimientos, of chapter a from sourced are column this illustrating photographs The poses. pur culinary different for used peppers Hungarian variety and Guajillo. yellow shiny the – Keriting Jwala, – peppers Asian medium-length pper,the pe- green Bulgarian large the Anaheim, peppers, Majorca Najerano, Galicia, in Padrón, from the village of the same name for salads. are mild-flavoured and perfectly suitable mes known as “frying” peppers, but they orange andpurple. yellow, red, to green through ranges colour their ripeness of degree by and reshortened, and have thick fleshy walls, Valencian esgarraet. roast them to make Catalan escalibada or

PEPPERS new cultivarsarenow“bite-size” Sweet peppersrangefromlongfleshyvarietiestobabypeppers,andsome Long fleshy Lamuyo or Largo de Largo or Lamuyo fleshy Long different of variety huge a is There Some peppers are hot, such as such hot, are peppers Some someti are peppers Italian Sweet fo- square, are peppers California to 8 to mm thick. Cooks thick. mm - -

Sweet Italianpepper Hot peppers California pepper cal sources. spectrum of sub-varieties and geographi wide a comprises which Marmande, is variety best-known The stage. orange or pink a through passing sometimes green neck and ripens from green to red, most widelyconsumedvegetable. world’s the tomato, of classification dern mo- and simple a devised has Anecoop, group vegetable and fruit Spanish the

TOMATO The tomatoreadyforkitchenuseisoneofthefoodindustry’s mostwide-rangingoffers

Round red Green, ribbed. The tomato has a has tomato The ribbed. Green, Round red. of executive an Torres, María José - oked or any way you please. There are There please. you way any or oked co- or salad a in anywhere, anytime, on fresh. used also are Marzano, San Italian the as such tomatoes, pear regarded highly tinned tomatoes, etc. But some delicious, purées, and sauces tomato manufacture to tomatoes pear used industry food the used to use them for preserves, and now households country because tomato” plant oncethefruitisripe. Cherry tomato. Good for snacking for Good tomato. Cherry Pear tomato. Often called “preserve On the vine. The vine is cut from the 197 www.frutas-hortalizas.com GUIDE of the Best Fruits and Vegetables www.frutas-hortalizas.com 198 GUIDE of the Best Fruits and Vegetables

Ribbed tomatoesforsalad round andsmoothtomatoestermed“Canarias” tomatoes,pearbeeffurrowed Pictured: cherry have becomepopularintheshops. tomatoes sun-dried Whole powder. to dustry also uses large amounts of toma- in- food modern the and uses, culinary lightbulb, etc. now different colours and shapes - date, Tinned tomatoes have all kinds of kinds all have tomatoes Tinned 199 www.frutas-hortalizas.com GUIDE of the Best Fruits and Vegetables www.frutas-hortalizas.com 200 GUIDE of the Best Fruits and Vegetables Citrus Fruits juice. Smallnumberofpips. contains a large amount of highly acidic pulp The peel. yellow rough slightly the peelisstillgreen. when onwards, September from Picked Seedless. acidic. and fragrant juicy, very is pulp greenish-yellow Its lour. of juice,aciditybeinglow. Seedless. bright orange, containing a large amount a is pulp colour.The in salmon-orange Lemon Bears Lime Satsuma

CITRUS FRUITS Satsuma Clemnules A fair-sized oval fruit, with a thick, a with fruit, oval fair-sized A co- in greenish-yellow fruit, Small peeled, easily fruit, fair-sized A melting. Seedless. and tender is pulp The juice. quality high- of amount sufficient a Contains and “queentangerine”. llent organoleptic properties. Seedless. exce- has pulp The peel. rough slightly a with colour, in orange bright fruit, bitter andacidic. to sweet from varies juice The pips. few llow to bright reddish. Seedless, or a very ye- is pulp The red. of hints with yellow or yellow is peel thick The fruit. shaped Clemenules Washington Navel Grapefruit

Sanguinelli Valencia A fair-sized fruit, orange in colour.in orange fruit, fair-sized A Also known as “tangerine of Nules” A large, rounded or slightly flattened pear- or flattened globular, Large amount ofhighlyacidic juice.Seedless. is tender and melting and contains a large removed only with some difficulty. The pulp adheres closely to the segments and can be tive bright reddish-orange colour. The peel taste. Almostseedless. acidic slightly a and fragrance excellent with juice of amount large a containing orange, is pulp The smooth. and thin is ellipsoidal to spherical in shape. The peel sant. Smallnumberofpips. plea- and fragrant very and purplish-red, is juice The red. bright is pulp juicy The red. bright very of areas with peel orange Nova Valencia Late Sanguinelli

Lemon Verna Washington Navel A fair-sized fruit, with a highly attrac- fruit, orange large to medium A shiny thin, a with fruit, ellipsoid An Research IVIA, Valencia InstituteofAgricultural and AurelioBujPascual Juan SolerAznar, RafaelBono Ubeda

Lime Nova Grapefruit 201 www.frutas-hortalizas.com GUIDE of the Best Fruits and Vegetables www.frutas-hortalizas.com 202 GUIDE of the Best Fruits and Vegetables Sweet Fruit apple of the Kiku crunchy texture. The photograph shows an juicy, a and taste sweet quality, flavour its typicalgreencolourandacidictaste. tive fortheirsweet,fragranttaste. ce. All varieties in the group are distinc- more brightly coloured strains in existen- of the Gala group, although there are now that standsoutforitsbrightredcolour. colour andsweettaste. yellow characteristic its for consumers Fuji Granny Smith Mondial Gala Red Chief Golden Delicious

APPLE Granny Smith Golden A late-harvested variety with high with variety late-harvested A A benchmark variety characterised by One of the most widespread clones A variety of the Red Delicious group to known best variety the is This ® ® ® 8 striated-colour variety. sweet andacidicflavour. of balance and pulp firm very colour, late and is very characterised by its pink harvested is It Europe. in formula club uses. ideal forculinary and firm acidic, is pulp This Spain. of Pink Lady Reineta GrisdelCanada

Red Chief Pink Lady Fuji Kiku The first variety launched using the An old variety grown in most areas ® ® ® 8 ® gustatory quality.gustatory high offering and colour bronze-green pear varieties in Spain. Distinctive for its quality.gustatory pulp is delicate, juicy, sweet and of high The consumed. widely most the of one ripening. Turnsshape. distinctive a and on yellow varieties, with a firm, slightly grainy pulp high qualityjuicypulp. Conference Blanquilla Limonera Ercolini

PEAR Ercolini Blanquilla With Blanquilla, one of the two main The best known summer variety and One of the most widely known pear with variety summer-harvested A pulp istypicallyfragrant. its fresh, consumed be to and industry Wiliams

Limonera Conference Wiliams A variety grown both for the canning 203 www.frutas-hortalizas.com GUIDE of the Best Fruits and Vegetables www.frutas-hortalizas.com 204 GUIDE of the Best Fruits and Vegetables variety withwhitepulp andsweettaste. pulp, goodcolouringandbalancedtaste. consumers. by well-received Very July. early in ted sweet taste and bright colouring; - harves ted inlateJuly. sweet taste and bright colouring; - harves an absenceofdown. rieties, it has a brightly coloured skin and va- new other Like taste. acidic slightly Ufo-3 Garaco Big Top Sweet Love Rich Lady

PEACH AND NECTARINE Big Top Sweet Love A flattened or paraguayo peach paraguayo or flattened A An early-harvested variety with white A nectarine variety with yellow pulp, pulp, white with variety peach A A peach variety with yellow pulp and ® ® ® ® ® ® ce ofdownmakeiteasytoeat. mid-July. Its flattened shape and absen- yellow pulp and sweet taste; harvested in yellow colouringtypicalofthevariety. peach with high gustatory quality and the Mesembrine Generalitat deCatalunya Agroalimentaries (I.R.T.A.) Institut deRecercaiTecnologies Ignasi Iglesias Summersun

Garaco Ufo-3 A flattened nectarine variety with variety nectarine flattened A An early-harvested durazno or pavia ® ® ® and abouttheFruit&Veg Project Information aboutcompanies Teresa Barbat Pere Papasseit Type ofFruitsandVegetables 205 www.frutas-hortalizas.com GUIDE of the Best Fruits and Vegetables