“Poire à rissoles“

This type of pear is not edible in its natural state – it is too hard to bite into. It can, however, after being cooked for about two hours, be enjoyed as compote. The stewed fruit is also used as a filling for short crust pastry cookies, rissoles, a traditional Geneva dessert. Out of fashion for many years, this variety of pear is rapidly gaining ground with consumers and producers alike, so much so, in fact, that a feasibility study is currently underway to determine how the fruit could be produced on a larger scale.

“Mara des Bois“

This type of strawberry, which tastes like wild strawberry, is the most prevalent in Geneva. Its delicious flavor is a big selling point. Some 52 tons, filling over 200,000 small wooden tubs for store sale, are produced annually.