Green Seedless Grapes :

There are many varieties of green grapes including Sugraone, Princess, Thompson, and Perlettes. Green grapes are a beautiful light green shade with a sweet taste. They are an excellent source of vitamin C, vitamin A, calcium, and iron, making them a superb snack.

Red Seedless Grapes :

The two most popular varieties of red grapes are Flame and Crimson. Red grapes are a striking deep wine color and have a sweet taste. Just like green grapes, they are a great source of nutrients.

Black Grapes :

Black grapes are a deep shape of purple and are available in both seeded and seedless varieties. Black grapes are very sweet and have an excellent source of vitamin C, vitamin A, calcium, and iron.

Globe Grapes :

Globe grapes have seeds, but also have a great eating quality. Globe Grapes are very sweet and have an excellent source of vitamin C, Vitamin A, Calcium and Iron.

Yellow Peaches :

Yellow peaches are cultivated through warm temperate and subtropical regions of the world. The flesh of the peach, surrounding the pit, is a beautiful sunny yellow color. They are bright in flavor with a bit of acidity, that balances the sweetness as it ripens. Yellow peaches are mostly red with hues of yellow and orange beneath. Peaches are an excellent source of vitamin C making them an excellent snack.

White Peaches :

Just like yellow peaches, white peaches are cultivated throughout warm temperate and subtropical regions of the world. The flesh of the peach is white with an extremely sweet and juicy flavor. White peaches have a beautifully rosy pink skin with a light white background.

Yellow Nectarines :

Nectarines are quite similar to peaches, the main difference being that nectarines have smooth skin while peaches have slight fuzz to the skin. Yellow nectarines are painted in ravishing shades of red, yellow, and orange with sweet yellow flesh.

White Nectarines :

White nectarines have a flavor that is sweeter than candy, and a rich creamy texture that is softer than the yellow varieties. White nectarines are considered sub-acid since it lacks the acidity of the yellow nectarine. They are best suited for eating fresh but can be used in a variety of ways.

Black Plums :

Plums are a hard-pitted fruit with varieties ranging in color from red to green. The deep purple color of the Black plum is the most common plum variety.  Plums produce a unique flesh that is juicy and carries a unique sweet-tart taste.

Red Plums :

A deep red colored plum with a sweet and tart taste. Full of essential vitamins and nutrients that promote healthy vision and bone growth, while being a good choice for weight loss.

Green Plums :

A unique, earthy green plum with a tart, astringent, and bitter taste. These small plums are best suited for pickling or fermenting.

Plout/Plumcots :

These varieties are a result of natural cross-pollination between plum trees and apricot trees. Crossing these two “parents” results in a wide array of colors, sizes, and flavors. The Pluot is 70% plum and 30% apricot, the Plumcot is 50% plum and 50% apricot. Both fruits are much sweeter than plums and apricots because their sugar content is significantly higher than that of the standard varieties.

Prune Plum :

Fresh prunes are usually referred to as Sugar Plums. They are used mainly in processing and sold as dried fruit which gives them a wrinkled texture and chewy bite. Fresh prunes are oval in shape. The Prune Plum is rich and sweet from
the sugar content.