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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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