Where it comes from
We buy like
a chef
A good restaurant buys fruit weekly, from people it knows, and changes the menu when the fruit changes. A supermarket buys twelve months out and asks the fruit to comply. We run the first model at a domestic scale.
01
Variety before yield
The apple aisle exists because four varieties travel well. We buy Ashmead's Kernel, Egremont Russet and D'Arcy Spice — apples chosen by people who eat apples, not by people who ship them.
02
Peak week, not peak season
A season is three months. The window where a fruit is genuinely at its best is closer to ten days. We buy against the window and change the box when it closes.
03
Named, not anonymous
Every box lists the farms inside it. If you like something, you can find out exactly where it came from and ask us for more of it.
04
No gas, no cold storage games
Nothing in a FruitGod box has been held for months in a controlled-atmosphere room and woken up with ethylene. Some of it needs eating quickly. That is the trade.
The honest
part
Buying this way means we cannot promise you the same box twice, we cannot always get what you saw last month, and occasionally a grower has a bad week and we substitute. When that happens we tell you what changed and why, on the card in the box. That is the entire deal, and it is why the fruit tastes like it does.
See the boxes