Guidance for Exhibitors: Section 3 – Fruit
Classes
| 101 | Soft Fruits, 3 kinds, 3 plates, number per plate as for classes 102 to 106. |
| 102 | Currants, black, 15 strings. |
| 103 | Currants, red or white, 15 strings. |
| 104 | Gooseberries, (15), with stalks. |
| 105 | Raspberries, (15), with stalks. |
| 106 | Strawberries, (5), with stalks. |
| 107 | Any other fruit. All entries carry equal points. See below for number of fruit required for each kind. |
Note: All fruits to be shown on a plate.
Fruit numbers
The numbers of each kind of fruit needed to form an entry are:
| Apples | 3 | Gooseberries | 15 |
| Pears | 3 | Strawberries | 5 |
| Plums | 10 | Raspberries | 15 |
| Peaches | 3 | Loganberries | 15 |
| Nectarines | 3 | Cherries | 15 |
| Apricots | 5 | Blackberries | 15 |
| Melon | 1 | Red or White Blackcurrants (on strings) | 15 |
| Grapes | 1 |
Guidance for Fruit Exhibitors
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Dessert apples should be about 75mm in diameter but a slightly larger size is permitted for cultivars like Charles Ross. For all other fruits, the larger the size, consistent with quality and condition, is better.
Apples, pears and gooseberries may be shown unripe. All other fruit should be shown ripe but not over-ripe.
Fruit should be free from blemish.
Stalks must not be broken or missing and no part of the spur system should be exhibited with the stalk.
No scab or other disease or insect damage should be present, nor should fruit be bruised by weather or carelessness.
Fruit should not be polished. All the natural bloom should be preserved.
Each exhibit should comprise perfect fruits of one variety, each fruit a replica of the others in size, shape and colour.
Fruits should be arranged to the best advantage. Apples should be shown with the eye uppermost.
Don’t put in ‘the big one’. It will certainly spoil an otherwise good dish.