Page 31 - Simply Vegetables Autumn 2024

name do not be put off as it merely gives
a list of all the classes in the show and explains some of the rules that you need
to follow. You should also be aware that the Royal Horticultural Society produce
a booklet called the Horticultural Show Handbook and this contains specific rules that exhibitors need to follow. Now I have absolutely no wish to put you off at this stage so unless you are taking this whole thing very seriously and wish to read this Handbook from cover to cover I would suggest that you do not read it until you have a show or two under your belt. I know that as an RHS Fruit Judge I should not be saying this but I do not want to put you off exhibiting at the earliest of stages.
As long as you read the show schedule
when fruits are hidden under leaves
they tend to remain green.
• Uniformity – ensure that all of the fruit
specimens that you have entered in
a single exhibit are uniform in size, shape and colour i.e. if a class calls for four specimens of a dessert apple or ten specimens of raspberries you must do your best to find a set that are as similar as possible in size, shape and colour.
• One Variety – unless the show schedule states otherwise all of the fruit that you show in one single exhibit must be of one variety.
And when it comes to the day of the show... • Read the show schedule carefully
before going to the show and make
• Apples should be exhibited stalk down and in classes where five or more are required lay one fruit on top of the pile. Pears are best exhibited on their sides with one on top in classes of five or more. Soft fruit should be carefully laid out but please, please not on a few leaves! This latter point is really important as it can easily cost you a red card.
• When staging your fruit, it is inevitable that you will find one specimen that is a little larger or smaller than the rest. Hide it as best you can and leave the judge to find it by not placing it in a prominent position e.g. on top!
• Never be put off by what other exhibitors have entered - you never know just what is lurking in the unexposed parts of the fruit! That is why judges will always examine all exhibits most carefully! When you have finished staging check each of your entries very carefully to make sure that you have exhibited the right quantity and that you are happy with the arrangement. Do not fiddle with anything once you are satisfied. It is very easy to damage fruit by too much handling.
• Never be afraid to ask other exhibitors for help or advice - they are always
a very friendly bunch and in my experience, I have never come across an exhibitor who will ignore such requests
• Now go home, have a pint and forget about everything until the show opens to the public!
Please have a go at exhibiting fruit at your local show - these shows are uniquely British and will only survive if we all contribute to their success. Shows are not difficult to enter, they are the friendliest of places and you never know but you might actually find that you enjoy the show scene as much as growing the produce.
correctly and follow what it says you cannot really go wrong as long as you consider and always remember the following when selecting your fruit...
As long as you read the show schedule correctly and follow what it says you cannot really go wrong
a note of the quantities required for each class that you are going to enter.
• When packing your fruit for transport to the show make sure that it is secure because I can assure you that accidents do happen! Never carry too much into the show at any one time - it is very easy to drop a tray of fruit. I know because I have done it!
• Condition–thefruit
that you exhibit should
in a good condition
and ripe but certainly
not overripe. However,
apples, pears and
gooseberries may
be exhibited unripe.
Eliminate, if possible, any fruit that has disease or pest damage. Never polish your fruit to make it look better and try and preserve the “bloom” that you find on a number of fruits e.g. plums.
• Allow plenty of time for traveling to the show and for
staging as shortage of time means carelessness and mistakes. Always treat your fruit very carefully indeed as it is very easy to lose bloom, cause fingernail or other damage.
• Make sure that the fruit you stage is the best quality that you can manage, uniform in all respects and meets the numerical requirements. Never enter fruit that is becoming overripe because it will quickly deteriorate and probably be a mess when the judge gets to it!
• When staging your fruit lay it out carefully and present it in a way to catch the judge’s eye; do not just haphazardly lay fruit out.
• Size – the fruit must be of good size for its particular variety. For dessert apples the judges will be looking for a size
of around 75mm (3 inches) although some varieties such as Pitmaston Pineapple and Winston are inherently small and Jonagold and Jupiter are inherently large.
• Colour – the fruit should be true to its colour e.g. only select red specimens of the apple Discovery as it is a red apple. Discovery is a red apple but
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