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Add crunchy texture, high fat content for moist baked goods, used in frangipane.

Adds chewy texture and tropical flavor, used in macaroons and as a topping.

Adds crunch and earthy flavor, high in oils, used in brownies and quick breads.

Become soft and release juices when baked, used in cobblers and pies.

Add sweet, tangy flavor when baked, high water content, used in shortcakes and jams.

Adds sharp, bright flavor, zest used as flavoring, juice in glazes and curds.

Soft texture when baked, can be grainy, used in tarts and poached in wine or spices.

Adds a unique sweetness and texture, contains small seeds, used in bars and rolls.

Retain some structure when baked, release moisture, classic in pies and tarts.

Delicate, tangy berries, used fresh or frozen in desserts and coulis.

Provides tropical flavor, high acidity can break down proteins, used in upside-down cakes and tarts.

Tart flavor, holds shape when baked, popular in holiday breads and compotes.

Small, tart berries, used fresh or dried, found in scones and puddings.

Add moisture to baked goods, sweet flavor, commonly used in breads and muffins.

Adds rich flavor and crunch, pair well with chocolate, used in spreads and pastries.

Not a nut but used like one in baking, provides dense moisture, classic in fall pies and loaves.

Add a burst of sweet or sour flavor, juicy in fillings, used in clafoutis and pies.

Sweet, buttery nuts, high in fats, used in pies and pralines.

Burst with a mix of sweet and tart juice, often used in muffins and pancakes.

Very sweet, sticky texture, high in sugar, used in energy bars and sticky toffee pudding.

Juicy with a balance of sweet and tart, can stain batters, used in cobblers and jams.

Tropical tang and unique color, high enzymatic activity, used in tarts and fruit salads.

Tropical sweetness, fibrous flesh, used in chutneys and tropical pastries.

Mild nutty flavor, soft texture when cooked, used in stir-fry dishes and vegan cheese substitutes.