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Fruit:

  • Should be ripe, look fresh and staged with stalks attached, this includes tomatoes
  • Uniformity of your exhibits is important when there is more than one but ideally should be above average size for the variety without being enormous
  • Avoid any fruit with blemishes and they should be characteristic in shape and colour.  Try to avoid staging over ripe or under ripe fruits.
  • Aim for a neat attractive presentation, symmetrical if possible, arrange on a plate perhaps (paper or otherwise)
  • Remember where there is a number requested in the schedule you must show that number, no more and no less.
  • Note that no fruit will be tasted by the judges

Vegetables:

  • Should be properly prepared for showing. “As grown” means that vegetables should be carefully washed to remove soil and no oils or similar substances should be applied in order to enhance their appearance.  Trimming of foliage or roots is not to be done.
  • Stage your entries as attractively as possible on plates or directly on to the table in a ‘spoke’ formation (e.g. peas) or in rows (e.g. runner beans).
  • Size is important, normally the larger the better without being too large.  But remember the overriding elements the judges will be looking for are; quality, condition, cleanliness, freshness and the absence of blemishes.
  • Uniformity of size, shape and colour will often trump those that are larger but of inconsistent sizes
  • Tomatoes must be shown with their calyx attached
  • Runner beans and peas must be shown with stalks
  • Note that no vegetables will be tasted by the judges