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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.

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

Can be baked whole in clusters, high natural sugar content, used in focaccia and roasts.

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.

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