Elongated fruit with greenish yellow skin, with dark patches which constitute a sign of quality and are closely associated with its organoleptic characteristics. Of fine and juicy flesh, melt-in-the-mouth and of exquisite palate, very regular in its organoleptic characteristics, suitable for baking. Very appropiate for the winter/spring periods for consumption after physical exercise.

Jan	Feb	Mar	Apr	Mai	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Medium to large fruit, green in appearance, nearly always with one side tanned reddish by the sun, of strong texture, very juicy when it nears its organoleptic maturity, fine white and sharp. It's one of the varieties that contains most vitamins.

Jan	Feb	Mar	Apr	Mai	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Medium to large fruit, green­yellow in colour, should be eaten when suitably ripe and before becoming too soft as it loses many of its organoleptic characteristics. Suitable for summers and high temperatures.

Jan	Feb	Mar	Apr	Mai	Jun	Jul	Aug	Sep	Oct	Nov	Dec