Fruits, Dept. 17

Fruits

Enter Online

2023 Entry Instructions

ONLINE ENTRY IS PREFERRED. To be an Exhibitor, click on the Online Entry link and follow the instructions. The alternate way to enter is to print out the offline entry form, fill it out, and mail it in according to the deadline outlined on the form and on the Entry Deadlines and Delivery Schedule page. (Please contact your Department if you are unable to print the entry form.)

Rules

  1. The building will close at 9 PM on Tues. of Fair week, which is the day entries are due, starting at 2 PM. Allow yourself enough time to set up your entries to meet this deadline.
  2. All fruits must be raised by the exhibitor.
  3. Include on your entry form any and all varieties you may wish to exhibit even if some may not be available at Fair time.
  4. All exhibits must be pre-registered; no walk-ins will be accepted.
  5. Only 1 entry can be made of the same variety by one exhibitor, either singly or in a collection in each class.
  6. All exhibits must remain on display for the length of the Fair. Exhibits may be picked up Sun. between 6 – 8 PM and Mon. following the Fair between 5 – 7 PM. Any exhibits not picked up by 7 p.m. on Mon. become the property of the Fair. If you wish, your exhibits can be donated to a local food bank. Checks will be mailed to winners who cannot pick up their prize. Ribbons will not be mailed.
  7. All exhibits of fruit offered for premium must be composed of exactly the number of specimens or quantity named in the schedule, and the names of all varieties must be placed on the exhibit, whether single or in a collection.
  8. The specimens offered for exhibit must match the description on the entry form. SUBSTITUTION IS NOT PERMITTED.
  9. Fruit should be displayed with stems where applicable.
  10. Dried Fruit may be purchased fresh but must be dried by entrant.

All varieties of fruit cannot possibly be listed in this Guide, but all new varieties or other specimens not listed are welcomed for exhibit.

Best in Show

Best in Show will be awarded to individual fruits in the following 2 categories:

  1. Best single exhibit of fruit entered by a noncommercial exhibitor.
  2. Best dried braid; dried fruit, vegetable or combination.

TABLE OF CATEGORIES

Class Code & Name $ Prize Amount
Fruit Display 1st 2nd 3rd 4th  
01

Each exhibit to cover approximately 16 sq. ft. of table space. Any and all types of fruits can be used. A rosette ribbon will be awarded for 1st, 2nd and 3rd prizes.

Fruit Display exhibits to be judged on the number of kinds of fruits exhibited, the quality of the fruits and the appearance of the display according to the following score card:

  • Arrangements: 35 points
  • Quality of fruits: 35 points
  • Number of varieties: 30 points
 100 80 60 40  
Apples 1st 2nd 3rd 4th 5th
02 Best 16 specimens of the following varieties: Gravenstein, Wealthy, McIntosh, Northern Spy, Delicious, Baldwin, Rome Beauty, Rhode Island Greening, Cortland, Stayman, Winesap, Russet, Fall Pippin, Pound Sweet, Wolf River, Jersey Red, Milton, Puritan, Early McIntosh, Paragon, Snow, Opalescent, Golden Delicious, Macoun, Ida Red, Porter, Hyslop Crab. (Prizes are awarded for each variety.) 10 8 6 4 2
03 Plates of 5 specimens of the following varieties: Gravenstein, Wealthy, McIntosh, Northern Spy, Delicious, Baldwin, Rome Beauty, Rhode Island Greening, Cortland, Stayman, Winesap, Russet, Fall Pippin, Pound Sweet, Wolf River, Jersey Red, Milton, Puritan, Early McIntosh, Paragon, Snow,Opalescent, Golden Delicious, Macoun, Ida Red, Porter, Hyslop Crab and all other varieties. 5 4 3 2 1
Pears 1st 2nd 3rd - -
04 Single plate of 5 specimens 5 4 3 - -
Grapes 1st 2nd 3rd - -
05A Special: The Association offers a prize of $20 for the best display of grapes, display to consist of not less than
5 varieties and shown in quart baskets.		 8 6 4 - -
05B Best 5-pound basket 8 6 4 - -
05C Collection of 5 plates: 3 bunches each plate, each plate a different variety 10 8 6 - -
05S Single plate: 3 bunches each 5 4 3 - -
Plums 1st 2nd 3rd - -
06 Single plate of 5 specimens 5 4 3 - -
Peaches 1st 2nd 3rd - -
07 Single plate of 5 specimens 5 4 3 - -
Quinces 1st 2nd 3rd - -
08 Single plate of 5 specimens 5 4 3 - -
Berries 1st 2nd 3rd - -
9A All kinds in pint basket 5 4 3 - -
9B Tomatillos 5 specimens 5 4 3 - -
Misc. Fruits 1st 2nd 3rd - -
10 Single plate of 5 specimens specify variety. 5 4 3 - -
Fruit Collections 1st 2nd 3rd 4th 5th
11 Fruit Basket Collection: 4 different varieties of fruit, 2 specimens each, displayed in a basket by a noncommercial exhibitor 10 8 6 4 2
12 Special for 2023, What’s in Your Jam? Must contain fruits used in a jam. Please present at least one cup of any small fruit (raspberries, blueberries, etc.) in a half-pint clear glass (no lid) or if the fruit is large (apples, pears, etc.) please present the fruit on a plate no larger than 12” in diameter and a recipe card arranged decoratively. All fruit must be grown by the exhibitor. You may present your submission decoratively using accessories to enhance the theme of your entry. The entire presentation will be judged. 10 8 6 4 2
13 Special braid: 3 or more varieties, 3 specimens each of different fruits, vegetables, or a combination of both. May also have decorative elements such as dried herbs or flowers, but these must be as an accent only. Must be no shorter than 6" and no longer than 15" in length. Must be tied with natural twine (not colored or bleached) and must be able to hang without breaking for display purposes. Vegetables must be grown and dried by the entrant however fruits may be purchased fresh and then dried by the entrant. Other elements should be grown and dried by the entrant. 10 8 6 4 2
Dried Fruits
Unless otherwise noted, display plates will be provided. All entries must conform to the quantity, size and other requirements as specified for each variety. Fruits may be purchased fresh but must be dried by exhibitor. All items must be thoroughly dried and uniform in size, shape, and color. There should be no more than 10% variation. Entries will be tasted by judges and must be free of any sprays, flavors, dyes, additives, preservatives, sweeteners, or other additions.		 1st 2nd 3rd 4th 5th
14 APP Dried Apples: 14 specimens of 1 variety. Pieces should be no less than 2" and no more than 3" in size. Please list variety of apple on entry. 5 4 3 2 1
14 CIT Dried Citrus: 14 specimens of 1 variety. Pieces should be no less than 2" and no more than 3" in size. Types may include lemons, limes, oranges, grapefruit, etc. Please list type of citrus and variety on entry. 5 4 3 2 1
14 PR Dried Pears: 14 specimens of 1 variety. Pieces should be no less than 2" and no more than 3" in size. Please list variety of pear on entry. 5 4 3 2 1
14 STN Dried Stone fruits: 14 specimens of 1 variety. Pieces should be no less than 2" and no more than 3" in size. Types may include peaches, plums, nectarines, apricots, etc. Please list type of stone fruit and variety on entry. 5 4 3 2 1
14 TRP Dried Tropical: 14 specimens of 1 variety. Pieces should be no less than 2" and no more than 3" in size. Types may include pineapple, mango, coconut, papaya, starfruit, guava, etc. Please list type and variety of fruit on entry. 5 4 3 2 1

Contacts

Committee

  • Kyle Breininger
  • Ruth Burchard
  • Megan Carney
  • Kayla Darin
  • Alice Frascatore
  • Cindy Greenspun
  • Stephen Harris
  • Jon Herzig
  • Mary Johnson
  • Stewart Kristiansen
  • Leo Lavado
  • Donna Louisa
  • Kathy Meyering
  • Joe Montes
  • Glen Myers
  • Billy Orris
  • Patty Orris
  • Priscilla Peale
  • Rosemarie Pieta
  • Tippi Popp
  • Bob Roth
  • Faith Roth

Updated: 6/26/2023