This paper summarizes research carried out on fruits by the Università Cattolica del Sacro Cuore (UCSC) in Piacenza, Italy. Among the fruit crops studied, strawberry, blackberry, grapevine, apple, pear, and olive, research on strawberry and blackberry was funded by the Food Standard Agency (UK). Fruit plants were grown in pots, kept under tunnels or in open field, and contaminated with 134 Cs and 85 Sr via leaves or via soil. Interception in strawberry plants ranges 39-17 % for 134 Cs, from anthesis (April) to predormancy (November). Leaf-to-fruit translocation occurs to a greater extent for 134 Cs than for 85 Sr. The distribution of contamination in fruit crops is an element-specific process: 134 Cs is preferentially allocated to fruits and 85 Sr to leaves. However, the activity in leaves is also species-specific: fruit species show different leaf-to-fruit translocation. Results on apple, pear, and grape crops indicate that the highest transfer from leaf to fruit occurs in apple crops. Olive plants also show 134 Cs translocation from leaves to trunks. Grapevines grown on mineral soil show a root uptake higher for 85 Sr than for 134 Cs, while strawberries grown on a peat substrate show a root uptake higher for 134 Cs than for 85 Sr. Rinsing directly contaminated fruits removes 85 Sr (36 %) to a greater degree than 134 Cs (24 %). Transfer to olive oil is low. A 57 % of 134 Cs is transferred from grapes to white wine.