Strawberry, mango, watermelon, banana, lychee, durian: rank more than a hundred fruits, from market classics to the most exotic.
From the orchard to the tropics
Pick a theme and a ranking size, then start the game. Cards drop one at a time: for each one, you choose a free rank. Once a card is placed, it stays there.
You never know which card is coming next. Put a great card too high and you may have no room for the next one: that’s the whole twist of a blind ranking, also called a blind tier list.
Every game draws at random from these 102 cards. Here is each one, with a short profile and key facts.
Bright red, juicy and fragrant, the strawberry announces the return of warm days. Plain, with whipped cream or in a tart, it pleases everyone from the first rays of sun.
Tender orange flesh and a sweet, almost floral scent: the mango is often called the king of fruits. Eat it plain, in a lassi, in a smoothie or in a salad.
Huge, refreshing and bursting with water, the watermelon is the star of picnics and beaches. One ice-cold slice in the middle of August and the heat becomes bearable.
Handy, sweet and wrapped from the start, the banana is the athlete's favorite snack. It goes everywhere: in a smoothie, a banana bread or flambeed with rum.
Crisp, tart or sweet, the apple is one of the most eaten fruits in the world. Tarte Tatin, applesauce, crumble or plain: it lends itself to absolutely anything.
A crown of leaves and tangy golden flesh: the pineapple has everything of a tropical king. Fresh, roasted or juiced, it still divides the world on one sensitive topic: pizza.
Small, shiny and terribly addictive, the cherry is eaten by the handful from June. Clafoutis, Black Forest cake or improvised earrings: it has all the talents.
Velvety skin and tender flesh that runs down your chin, the peach is the quintessential summer fruit. White or yellow, it's best eaten dead ripe, ideally in the shade.
Golden orange with soft, slightly tart flesh, the apricot smells like the sun of southern France. Fresh, dried or as jam, it lights up summer tarts.
Tender, juicy and delicately scented, the pear is best enjoyed just ripe. Belle Helene, poached in wine or in a Bourdaloue tart: it has a real talent for fancy desserts.
A cluster of small juicy beads, white or black, grapes are endlessly snackable. They also have a famous second life: wine, the pride of many regions.
Sweet orange flesh and an intoxicating scent: the cantaloupe reigns over summer starters. With cured ham, in balls or plain, it smells like vacation.
Hairy skin, emerald flesh and tiny black seeds: the kiwi hides its game well. Tangy and juicy, it is scooped with a spoon like a soft-boiled egg.
Juicy, sweet and easy to share, the orange is the sunshine of winter mornings. Squeezed at breakfast or in segments, it was long the dream Christmas gift.
Sour, zesty and essential in the kitchen, the lemon wakes up everything it touches. Meringue pie, lemonade or a simple squeeze over fish: you can't do without it.
Delicate, fragrant and slightly tart, the raspberry is a fragile little wonder. It elevates tarts, coulis and macarons, when it isn't eaten straight off your fingertip.
A little midnight-blue bead with a mild, slightly tart taste, the blueberry colors muffins, pancakes and the tongues of those who eat it by the handful.
Fragile purple skin and a red heart as sweet as honey, the fig is a late-summer treasure. Fresh with cheese or roasted in the oven, it has a real gourmet side.
Round, juicy and often purple, the plum goes from sweet to tart in one bite. Dried, it becomes the famous Agen prune, renowned for its digestive virtues.
A small golden plum speckled with red, the mirabelle is the sweet emblem of Lorraine. In a tart, jam or brandy, it's only around for a few weeks a year.
Under its thick skin hide hundreds of juicy, tart ruby seeds. Seeding a pomegranate takes patience, but the result sparkles in every salad.
A rough pink shell, translucent white flesh and a rose scent: the lychee is nature's candy. A must at year-end feasts, it peels in the blink of an eye.
A wrinkled shell that doesn't look like much, but an explosive inside: tart pulp and intense tropical aroma. Eaten with a spoon, it wakes up every dessert.
An ultra-hard shell, refreshing water and tender white flesh: the coconut is vacation in concentrate. It flavors curries, macaroons and island cocktails.
Creamy, mild and almost buttery, the avocado is the darling of brunch. Guacamole, toast or salad: we sometimes forget it is, in fact, a fruit.
The smooth-skinned cousin of the peach, the nectarine offers the same juicy flesh without the fuzz. Bite in without peeling: ideal for an impromptu summer snack.
Small, sweet and seedless, the clementine peels in one motion and gets eaten by the dozen. Corsican clementines, leaves still attached, are the queens of winter.
More fragrant than its cousin the clementine, the mandarin often hides a few seeds. Its intense zest is prized in baking and liqueurs.
Pink or yellow, bitter and tangy, the grapefruit wakes up breakfast. Love it halved and sprinkled with sugar, or squeezed into a bracing juice.
The world's largest citrus, the pomelo hides sweet, barely bitter flesh under a thick rind. In Asia, it's shared in salads or during festivals.
More fragrant and juicier than the lemon, the lime is the soul of the mojito. It also wakes up ceviches, guacamoles and Thai curries.
Picked along roadsides in late summer, the blackberry leaves purple fingers and good memories. Jam, coulis or pie: it tastes of the countryside.
Little translucent red pearls in clusters, redcurrants are as pretty as they are tart. They shine in jelly, syrup or as a beautiful garnish on desserts.
Black berries with a powerful, slightly tart taste, the blackcurrant is Burgundy's pride. It turns up in crème de cassis, sorbet and the famous kir.
A large, translucent, veined berry, green or reddish, the gooseberry surprises with its tartness. In France it was once served with mackerel, hence its odd French name.
A small, very tart red berry, the cranberry is enjoyed dried, as juice or as sauce. In the United States, it goes with the Thanksgiving turkey.
Hard, harsh and inedible raw, the quince turns into golden, fragrant paste once cooked. Quince jelly and quince paste are grandma's classics.
Bright orange and very sweet when fully ripe, the persimmon has an almost jelly-like texture. Too early, and it's so astringent it dries out your whole mouth.
Soft and sweet as caramel, the date is the fruit of the date palm. It is traditionally the first bite to break the Ramadan fast.
Tender orange flesh and peppery black seeds, the papaya is sweet and easy to digest. Green, it is shredded into the famous Thai som tam salad.
A strong musky scent and pink or white flesh full of tiny seeds, the guava is hugely popular in the Caribbean. It excels in juice, jam and fruit paste.
Covered in spikes and famous for its terrible smell, the durian is banned on some Asian transit systems. Yet its creamy flesh is adored, earning it the title king of fruits.
With its red shell covered in soft hairs, the rambutan looks like a little sea urchin. Inside, juicy white flesh tastes close to lychee.
A thick purple rind and pearly white segments, the mangosteen is incredibly refined. Sweet and tangy, it is nicknamed the queen of fruits in Asia.
Flashy pink skin adorned with green scales, the dragon fruit, or pitaya, looks spectacular. Its white or fuchsia flesh, speckled with black seeds, tastes mild and refreshing.
Sliced, the starfruit forms pretty yellow stars. Juicy and slightly tart, it is mostly used to decorate cocktails and fruit salads.
This tiny oval citrus is eaten whole, skin and all. The surprise: the rind is sweet and the flesh very sour, a real play of contrasts in the mouth.
A small orange berry hidden in a paper lantern, the Cape gooseberry is a pastry jewel. Its tangy, lightly sweet taste recalls cherry tomato and pineapple.
A big green fruit bristling with soft spines, the soursop hides creamy white flesh that tastes between strawberry and pineapple. Popular in juice and sorbet in the Caribbean.
The largest fruit to grow on a tree, the jackfruit can weigh dozens of kilos. Ripe, it is candy-sweet; green, it serves as a plant-based stand-in for pulled pork.
A small fruit in a beige shell, the longan hides translucent, sweet and fragrant flesh. In China it is nicknamed dragon's eye because of its shiny black pit.
A forgotten fruit of old gardens, the medlar is only eaten once bletted, almost rotten. Its brown flesh then turns sweet, tasting like spiced applesauce.
A brown pod holding sticky sweet-and-sour pulp, tamarind flavors curries, pad Thai and sauces. In Mexico, it becomes spicy candy.
A small oval green fruit with fragrant flesh, the feijoa blends notes of pineapple, guava and mint. It's the obsession of New Zealanders every fall.
Brown, rough skin like a potato, yet the sapodilla reveals flesh tasting of caramelized pear. Its tree also yields chicle, the ancestor of chewing gum.
A bumpy Japanese citrus with an incredible aroma, between lemon, mandarin and grapefruit. Not very juicy, yuzu is loved by chefs for its zest and ponzu sauces.
Bigger and firmer than the dessert banana, the plantain is cooked like a vegetable. Fried as alloco or tostones, it turns irresistible and lightly caramelized.
The eternal debate: the tomato is, botanically speaking, a fruit. Sun-soaked in summer, it reigns over salads, sauces and pizzas the world over.
An orange shell bristling with horns, the kiwano looks straight out of a sci-fi movie. Its green, jelly-like pulp recalls cucumber, banana and lime.
This strange citrus splits into long yellow fingers, with no pulp or juice. It is used for its highly fragrant zest, and in Asia as a temple offering.
Round like an apple but tasting like a pear, the nashi is ultra-crunchy and very juicy. Refreshing and low in acidity, it's often given as a gift in Japan and Korea.
A green plum with golden, very sweet flesh, the greengage is called reine-claude in France after the wife of Francis I. It is often considered the finest of plums.
Scaly green skin and creamy white flesh, the cherimoya is eaten with a spoon like ice cream. Mark Twain reportedly called it the most delicious fruit known to men.
With its scaly brown skin, the salak is nicknamed snake fruit. Inside, crisp lobes taste sweet and tangy, somewhere between pineapple and apple.
A small, velvety orange fruit, the loquat has juicy, tart flesh. It ripens in spring in warm gardens, well before other seasonal fruits.
This small finger-shaped citrus holds tart pearls that burst between your teeth. Top chefs love it on oysters and raw fish.
Tiny but incredibly fragrant, the wild strawberry is picked along a shaded path. A handful is enough to turn a yogurt or a tart into an exceptional dessert.
A small tart red berry, the lingonberry is the undisputed queen of Scandinavian forests. As jam, it goes with game and the famous Swedish meatballs.
Clusters of tiny black berries, the elderberry becomes syrups, jellies and homemade wines. Careful: it must be cooked, after which its flavor turns fruity and deep.
Bright orange berries packed along thorny branches, sea buckthorn has a powerful, very tart taste. It works wonders as juice and syrup to face the winter.
A small elongated red berry, goji has found a place on health-food shelves worldwide. Dried, it tastes mildly tart, between cranberry and raisin.
A small purple Amazonian berry, acai became famous thanks to colorful brunch bowls. Blended and frozen, it tastes of red berries with a hint of cocoa.
Round, red and grainy, the strawberry tree fruit looks like a strawberry hanging from a shrub. Its mealy, mild flesh often becomes jams and Corsican liqueurs.
The red fruit of the wild rose, the rose hip makes a mild, tangy jam. Its inner hairs have served as itching powder for generations of prankster kids.
A small, very harsh blue-black plum, the sloe grows on a thorny hedgerow shrub. After the first frosts it mellows and flavors liqueurs and brandies.
Roasted on the street or turned into chestnut spread, the chestnut is the taste of autumn. Its prickly husk protects sweet, starchy, lightly sweet flesh.
Crunchy and delicate, the almond hides in the pit of a fruit related to the peach. It rules pastry: frangipane, calissons, macarons and marzipan.
Shaped like a little brain, the walnut is the star of autumn snacks. It crunches in salads and cakes and elevates a simple piece of cheese.
Small, round and perfectly toasty, the hazelnut is the heart of chocolate spreads and pralines. Roasted, it gives off an irresistible, indulgent aroma.
A half-open shell and a tender green kernel, pistachios are impossible to stop nibbling with drinks. They also color ice cream, macarons and baklava.
Surprising: the cashew grows beneath a juicy false fruit called the cashew apple. Roasted and salted, it is one of the undisputed stars of the snack bowl.
A green-yellow citrus too sour to bite into, bergamot is a perfume star. Its zest flavors Earl Grey tea and the famous candies of Nancy.
A huge bumpy lemon-like fruit with a very thick rind, the citron is mostly eaten candied. An ancestor of many citrus fruits, it also flavors the Corsican liqueur Cedratine.
Ruby-red flesh and a slightly raspberry taste, the blood orange is an orange with character. Its beautifully colored juice brightens the grayest winter breakfasts.
A small green citrus with very bumpy skin, the makrut lime gives little juice but an explosive zest. Its leaves flavor Thai curries and Reunion rougail.
A small citrus round as a marble, calamansi blends the tartness of lime with the sweetness of mandarin. In the Philippines it is squeezed over almost every dish.
Covered in green scales that pull apart one by one, the sugar apple hides creamy white flesh. Very sweet, it is eaten with a spoon like a custard.
A small red-brown fruit as crisp as an apple, the jujube turns chewy like a date as it dries. It has been grown in China for thousands of years.
A big round green fruit, breadfruit is cooked like a potato. Fried, roasted or mashed, it feeds the islands of the Pacific and the Caribbean.
An amazing sight: jabuticabas grow directly on the tree trunk. These black beads hold sweet white flesh that strongly recalls grapes.
Shaped like a little pink or red bell, the wax apple is above all ultra-juicy and crisp. Its light, refreshing taste makes it perfect in tropical heat.
A small, tart red tropical cherry, acerola is a true vitamin C bomb. Very fragile, it is mostly consumed as juice or in supplements.
A sweet cousin of the passion fruit, the granadilla hides gray, sweet, fragrant pulp under its orange shell. Just crack it open and slurp.
Red and oval like an egg, the tamarillo has tangy flesh between tomato and passion fruit. Eat it with a spoon or turn it into a spicy sauce.
Pale yellow with purple stripes, the pepino looks like a small ornamental melon. Its juicy, mildly sweet flesh recalls a blend of melon and cucumber.
This little red berry has a superpower: after you chew it, a lemon tastes sweet. Miracle fruit tasting parties are a hit with the curious.
Looking like a miniature pumpkin, the Surinam cherry bursts in the mouth with a sweet, tart, slightly resinous taste. In Brazil it is mostly drunk as juice.
Green or black, the olive is the fruit that made the Mediterranean. Inedible when picked, it turns delicious after brining and yields precious olive oil.
Smooth, pale skin and very sweet pale green flesh: honeydew is the mild, thirst-quenching version of melon. Perfect on skewers or in a salad.
A miniature kiwi with smooth skin, the kiwi berry is eaten whole like a grape. It packs all the kiwi flavor with an even sweeter edge.
A deep red sour cherry, the Morello is too sharp to eat fresh. As jam, in a clafoutis or in a Black Forest cake, though, it is unbeatable.
The fruit of the majestic baobab, also called monkey bread, holds dry, powdery, tangy pulp. In West Africa it makes the famous bouye juice.
The banana is often described as the most eaten fresh fruit in the world. The tomato, a fruit in the botanical sense, is grown in even larger amounts, but it is eaten like a vegetable.
A tier list is a ranking in tiers, from best to worst. Tiers are usually lettered: S for the elite, then A, B, C and D.
With a regular tier list maker, you drag pictures into tiers freely. On BlindTier, you pick a theme and a Top 10, 20 or 50, then place the cards one by one without knowing which one comes next. It’s free and needs no sign-up.
A blind ranking is a game where you rank items without seeing the rest of the list. Each item is revealed one at a time and has to get a final spot, so you make every choice without knowing what comes next.
In a tier list, you see every item before sorting them into tiers. In a blind ranking, items are revealed one by one and every spot is final: you have to bet on what’s coming.
Yes. BlindTier is free to play in your browser, on desktop and mobile, with no sign-up.
