Honey fruits

An orange passion fruit on the outside, a gentler animal on the inside. The brittle shell cracks like an egg to reveal grey-translucent jelly around crunchy black seeds — sweet, honeyed, floral, with almost none of the tartness of its cousins. The dessert passion fruit.

The most sugar-forward of the dragon-fruit clan. Knobbled yellow skin opens to white flesh studded with black seeds — denser than the red, sweeter than the white, with a clean honey-pear finish. The one to reach for when you want pitaya without the vegetal note.

Around four inches long and engineered for a single hand. Creamier than a Cavendish, more honeyed, with a denser texture that holds its shape when sliced. The whole fruit is one perfect bite — and once you've eaten one you'll resent every supermarket banana you ever ate before.

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.

Grown to an exact weight, ripened on the branch, and shipped in a velvet-lined wooden box. The most precisely farmed mango on earth — Taiyo-no-Tamago, "Egg of the Sun" — and the closest thing the fruit world has to a luxury watch. Single fruits have sold at Japanese auction for record sums.

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.