Pome fruit

Pome fruit consists of fruits with a core and small seeds, and has played an important role in European cooking for centuries. Apples, pears and quinces are the best-known examples. They are eaten out of hand, used in pastries, compote, jam and desserts, but also come into their own in savoury dishes.

On this page, you will discover the best-known types of pome fruit, with attention to flavour, use in the kitchen, storage tips and culinary applications. This gives you an immediate overview of which pome fruit suits the season, the dish and the preparation you have in mind.

  • Appel banner

    Apple

    A versatile fruit with a fresh to sweet flavour that is used both eaten out of hand and in compote, pastries and savoury dishes.

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  • Peer banner

    Pear

    A soft, juicy fruit with a mild sweetness that works well in desserts, salads, compote and warm preparations. Read more

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  • Kweepeer

    Quince

    A fragrant, firm fruit that is rarely eaten raw, but much loved after cooking in jelly, compote and classic stewed dishes.

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  • Mispel

    Medlar

    An old fruit variety with a soft, ripe flesh and a deep, lightly spiced flavour that was traditionally eaten mainly after ripening further.

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  • Nashipeer

    Nashi pear

    A crisp, juicy fruit that combines the freshness of an apple with the gentle aroma of pear and is often eaten raw.

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