There are over 7,500 varieties of apples grown throughout the world, each with its own unique flavor, texture, and color.

Plum Varieties:

There are numerous varieties of plums, ranging from sweet to tart. Some plums are best eaten fresh, while others are better suited for drying, canning, or making into jams and jellies.

Apricot Origins:

Apricots are believed to have originated in China over 4,000 years ago. They were later introduced to other parts of Asia, Europe, and eventually North America.

Quince Culinary Uses:

Quince is a fruit that is not commonly eaten raw due to its tartness and astringency. Instead, it is often cooked or used to make preserves, jellies, and desserts like quince paste.

Persimmon Varieties:

There are two main types of persimmons: astringent and non-astringent. Astringent persimmons are bitter and must be fully ripe before eating, while non-astringent varieties can be enjoyed when still firm.