The book Temperate Fruits has 15 chapters. Part-I deals with General Considerations, and Part-II with Production Technology of 14 temperate fruits including eight rosaceous (Apple, Pear, Peach, Apricot, Plum, Cherry, Strawberry and Almond), one ebenaceous (Persimmon), one actinidiaceous (Kiwifruit), two juglandaceous (Walnut and Pecannut), one betulaceous (Hazelnut) and one fagaceous (Chestnuts) fruits. Each fruit crop is dealt under Introduction; Origin and Distribution; Choice of Cultivars; Climate and Soil Requirements; Propagation and Rootstocks; Planting; Cropping Systems; Nutrient Management; Water Management; Training and Pruning; Orchard Floor Management; Use of Growth Regulators; Floral Biology and Pollination; Crop Protection; Maturity, Harvesting and Yield; Post-Harvest Handling; and Storage.

Simple and lucid language has been followed for easy understanding of the beginners. The book is illustrated with tables, photographs, figures, abbreviations and symbols, glossary, index etc. Questions are set at the end of each chapter under outcomes assessment to assess the understanding of the students. The questions include true/false questions, one/two sentence answer questions, short notes, and multiple- choice questions (MCQs).

PART I: GENERAL CONSIDERATIONS
1. Temperate Fruits: An Overview
PART II: PRODUCTION TECHNOLOGY 
Section I: Rosaceous Fruits
2. Apple
3. Pear
4. Peach
5. Apricot
6. Plum
7. Cherry
8. Strawberry
9. Almond
Section II: Ebenaceous Fruit
10. Persimmon
Section III: Actinidiaceous Fruit
11. Kiwifruit
Section IV: Juglandaceous Fruits
12. Walnut
13. Pecannut