Rose family (nashi pear, strawberry, apple)

Round like an apple, snap-crisp like a water-rich pear, with a juice content that surprises everyone the first time. Mild floral sweetness, no graininess, no ripening waiting game — nashi is firm when it's at its best. Eat cold, unpeeled, or pair with blue cheese and a thin slice of prosciutto.

Japan's largest premium strawberry — each berry the size of a small peach, individually graded, individually wrapped. Deeply sweet, low in acid, with a perfumed finish that tastes engineered, because it is. Selected from Miyazaki growers and flown in to land in punnets the same week.

Cultivated on Shikoku and selected for honey-sweetness over size. Barely acidic, intensely hydrated — bite into one and the juice runs down your wrist. A quieter, more elegant Japanese strawberry than the Okimi headliner, and the one many Japanese eaters quietly prefer.

Apricot-gold fruit that only appears for a few weeks in late spring. Tastes somewhere between peach, mango and pear, with a clean floral edge and a juice content that overwhelms the small fruit it's hidden inside. Bruises if you look at it the wrong way — selected from gift-grade growers.

Snap-crisp, honey-sweet, and Japan's best-selling apple by a long way. Bred at Fujisaki in Aomori from a Red Delicious × Ralls Janet cross — low acidity, high sugar, and a texture that doesn't go floury for weeks. The platonic eating apple.