Fruit identification

From 1 September 2020, we are pleased to offer RHS members a free fruit identification service. We’ve made some changes to the service this year so please read the details below before sending in your fruits to us.

What fruit you need to send

• Please send 3 typical ripe fruit complete with stalks. Please wrap the fruit well in tissue paper (or similar) and pack in a box
• Avoid selecting fruit that is misshapen, undersized or not ripe. Including a small branch with undamaged, mature leaves also helps

How to send in fruit for identification

• Complete this printable form (16.7KB Word doc) and send with your fruit in the post
• Alternatively, provide the information below in a letter along with your fruit in the post
• Post your fruit to us early in the week so the samples reach us in good condition
• Send to: Fruit Naming, RHS Garden Wisley, Woking GU23 6QB

Please provide the following information in a letter accompanying the fruit (if you don’t include the printed form above)

• Your name, address, RHS membership number, and email address – we will respond by email wherever possible
• Town/city/village where the tree is growing
• Typical ripening/picking time
• Use – desert, culinary, dual-purpose or cider
• Location such as a domestic garden or an old orchard
• Age of the tree if known, or an indication of age such as very old, mature or fairly recently planted
• Any additional information you think might help us identify the fruits for you

We will aim to respond to you within 10 working days of receiving your fruit. However, some samples can take more work to identify, so please bear with us if it takes longer.

Useful information

Have a go at identifying the fruit yourself using Fruit ID website.

Keen individuals, orchards and nurseries may consider using DNA identification. This is offered by NIAB EMR research institute for apples, pears, strawberries and raspberries from samples of new growth in early summer. Please note: this service can be expensive and would advise discussing the cost first.