1. CHANGES TO JUDGING FRUIT
Jim Arbury
RHS Fruit Specialist

2. Why make Changes? Simplification Include new fruits To be consistant
To avoid confusion

3. Constitution of dishes and points per dish in one table
Damsons and Bullaces go from 20 to 9 per dish.
Nuts increase from 8 to 12 points.
Asian pears from 18 to 20 points in line with other dessert pears
Worcesterberries and currant and gooseberry hybrids from 10 to 12 points as for currants and gooseberries.

4. APRICOTS, APRIUMS AND PLUOTS?
Apricots are shown without stalks
Apriums judged as for apricots
Pluots judged as for plums and gages

5. Blackberries and Hybrid cane fruits
Grouped together as difficult to tell apart.
Most modern blackberries are hybrids.
Japanese Wine berry, which is a species, is also included.

6. Blueberries Now shown as single berries without stalks
This is an improvement as the berries do not ripen at the same time

7. Worcesterberry and Currant x Gooseberry Hybrids
Jostaberry
Chuckleberry (in picture)

8. New additions in the ’Other Fruits’ section
Chokeberries (Aronia melanocarpa).
Fuschia species (edible cultivars).
Goji berries (Lycium barbarum and L.chinense).
Honeyberries (Lonicera caerulea).
Melon pears or pepino dulce (Solanum muricatum).
Saskatoon berries (Amelanchier alnifolia).

9. Classified lists of fruits
Apples – dessert and cooking cultivars.
Pears- cooking cultivars only.
Damsons and bullaces- no cultivars mentioned.
Plums- dessert and cooking cultivars mentioned.
Other cultivars may appear and should be allowed and judgement used to determine if they are dessert or cooking.

10. Trug and Basket Classes
In suggestions to judges
It is recommended that these are judged not by following the points recommendations made elsewhere in the handbook but with 20 points being given each to Quality, variety and presentation.