Points allocation for Fruit and Veg
Column A shows the number of exhibits required in a collection.
Column B shows the maximum points for each exhibit.
In ‘Any Other Vegetable’ classes the number required is shown in column A.
More than one exhibit can be shown in these classes. In this class all exhibits have equal maximum points.
Definition of a ‘Salad Vegetable’ is a vegetable used in either a raw or cooked state and served in salads as a cold dish.
| Vegetables | |||||
| A | B | A | B | ||
| Aubergines | 3 | 18 | Leeks | 3 | 20 |
| Beans, Broad | 10 | 15 | Lettuces | 1 | 15 |
| Beans, French | 10 | 15 | Marrows | 2 | 15 |
| Beans, Runner | 10 | 18 | Onions | 5 | 20 |
| Beetroot | 5 | 15 | Onions, under 8oz | 5 | 15 |
| Brussel Sprouts | 10 | 15 | Onions, Green Salad | 5 | 10 |
| Cabbage & Savoys | 2 | 15 | Parsnips | 3 | 20 |
| Capsicums | 5 | 15 | Peas | 10 | 20 |
| Carrots | 5 | 20 | Potatoes | 5 | 20 |
| Cauliflowers | 2 | 20 | Radishes | 10 | 10 |
| Celery | 2 | 20 | Rhubarb | 5 | 15 |
| Courgettes | 5 | 10 | Shallots | 10 | 18 |
| Cucumbers | 2 | 18 | Sweet Corn | 2 | 15 |
| Heading Broccoli | 2 | 20 | Tomatoes | 5 | 20 |
| Turnips | 3 | 15 | |||
| Fruit | |||||
| A | B | A | B | ||
| Apples, cooking | 3 | 16 | Melons | 1 | 20 |
| Apples, dessert | 3 | 20 | Pears | 3 | 20 |
| Blackberries | 10 | 8 | Plums | 5 | 12 |
| Currants | 4oz | 12 | Quinces | 3 | 8 |
| Gooseberries | 10 | 12 | Raspberries | 10 | 12 |
| Grapes (bunches) | 1 | 16 | Strawberries | 10 | 16 |