"blackcurrant juice and other fruit juices with the blackcurrant flavor dominating. To reduce production costs, manufacturers have widely replaced fruit bases with artificial ingredients. The Mott's brand ""Rose's"" is by far the most common brand of grenadine sold in the United States, and is formulated from (in order of concentration): high fructose corn syrup, water, citric acid, sodium citrate, sodium benzoate, FD&C Red #40, natural and artificial flavours and FD&C Blue #1. In Australia Grenadine has been replaced with Raspberry cordial in most bars, clubs and taverns. In Europe, Bols still manufactures grenadine with pomegranate. Grenadine is commonly used to"
"Grenadier (apple) Grenadier is an English cultivar of domesticated apple mainly used for cooking. It originated in the mid-19th century in Buckinghamshire. It was first recorded in 1862 in Maidstone, Kent, exhibited by Charles Turner of Slough, Berkshire, and then commercially introduced by Bunyard Nursery. It is generally easy to grow and reliably bears heavy crops. It tolerates wet conditions and resists disease and frost damage to blooms. It earned the Award of Garden Merit by the Royal Horticultural Society in 1993. The fruit has smooth, pale green skin, changing to yellowish green when ready to pick, and is lumped"
"the production of full bodied, fruit ""rosé"" wines. Grenache is the principal grape behind the rosés of Tavel and Lirac and its plays an important role in the Provence region as well. In the Roussillon region, Grenache noir and its ""gris"" and ""blanc"" mutations are used in the production of the fortified ""vin doux naturels"" of Banyuls and Maury. The characteristic of French Grenache-based wines depends largely on the selection of its blending partners and can range from the spicy richness associated with Châteauneuf-du-Pape to the chewy fruitiness associated with basic Côtes du Rhône Villages. Other regions with sizable plantings"
"in the late 19th century in Misserghin, Algeria, in the garden of the orphanage of Brother Marie-Clément, for whom it would be formally named in 1902. Some sources have attributed an earlier origin for the hybrid, pointing to similar fruit native to the provinces of Guangxi and Guangdong in present-day China, but these are likely distinct mandarin hybrids, and genomic analysis of the clementine has shown it to have arisen from a cross between a sweet orange (""Citrus × sinensis"") and the Mediterranean willowleaf mandarin (""Citrus × deliciosa""), consistent with Algerian origin. There are three types of clementines: seedless clementines,"
"best known example is made in the Cotes du Jura (Arbois and sometimes L'Etoile) from a blend of Chardonnay, Savagnin and the red grape Poulsard. Vins de paille are also made from Marsanne in Hermitage, and from Riesling in Alsace. In Corrèze, it is called Vin Paillé. Traditionally the grapes are placed indoors on straw mats for up to three months, and the final wine has 10-20% residual sugar, with flavours of peaches and apricots. It is an excellent accompaniment to foie gras. Some raisin wines are produced in Greece and Cyprus. Commandaria claims descent from the native Cypriot wine"
"of the other similar kernel fruits (cherries, Mirabelle), sweetness (honey, dried banana) and spices (coriander, cloves with a little touch of cinnamon). Damassine Damassine (eau de vie) is a liqueur produced by distillation of the damson plum, called ""Damassine"" in French. According to local tradition, the Crusaders or Bernard de Clairvaux brought seeds for the Damassinier plant back from the Orient (hence its name originating from Damascus “fr Damas”). The Romans might have already known the fruit, cited in the Duhamel de Monceau encyclopaedia. In the Jura area, the first citation dates back to a written reference regarding a “Grandfontaine”"
"sugar and eaten either with a local dessert, ""sericaia"", made from eggs, sugar, milk, cinnamon and flour or eaten with rich cheeses. At least the green cultivars breed more or less true from seed. Several similar cultivars produced from seedlings are now available; some of these include other plum cultivars in their parentage. Widely grown cultivars include: The fruit has inspired a film, ""The Greengage Summer"" (called ""The Loss of Innocence"" in the USA) which is a 1961 British drama film set in France. It was based on the novel ""The Greengage Summer"" (1958) by Rumer Godden. One ""Monty Python's"
"was known in early English as ""apple of Grenada""—a term which today survives only in heraldic blazons. This is a folk etymology, confusing the Latin ""granatus"" with the name of the Spanish city of Granada, which derives from Arabic. Garnet derives from Old French ""grenat"" by metathesis, from Medieval Latin ""granatum"" as used in a different meaning ""of a dark red color"". This derivation may have originated from ""pomum granatum"", describing the color of pomegranate pulp, or from ""granum"", referring to ""red dye, cochineal"". The French term for pomegranate, ""grenade"", has given its name to the military grenade. A shrub"
"Hesperidin Hesperidin is a flavan-on glycoside found in citrus fruits. Its aglycone form is called hesperetin. Its name is derived from the word ""hesperidium"", for fruit produced by citrus trees. Hesperidin was first isolated in 1828 by French chemist Lebreton from the white inner layer of citrus peels (mesocarp, albedo). Hesperidin is believed to play a role in plant defense. Peppermint contains hesperidin. Approximate hesperidin content per 100 grams Hesperidin 6-O-alpha-L-rhamnosyl-beta-D-glucosidase, an enzyme that uses hesperidin and HO to produce hesperetin and rutinose, is found in the ""Ascomycetes"" species. As a flavanone found in citrus fruits (such as oranges, lemons"
"Sirop de Liège Sirop de Liège (French for ""syrup from Liège"", ""Luikse stroop"" in Dutch) is a Belgian jam or jelly-like spread made of evaporated fruit juices. Apple and pear juices are used, and date or other fruit juices can be used as well. It could be considered a form of apple butter, or a syrup, albeit a soft, solid syrup. Sirop de Liège is created by reducing (boiling off the water from) the constituent fruit juices. After several hours, the resulting product is a soft brown paste that is just barely translucent. Sirop de Liège, as its name would"
"and sometimes widely ribbed, with no apple russet. The flesh is off-white, sometimes tinged with green, with a sharp taste. It melts in cooking resulting in a good yellowish puree, used as a base in apple jam or for apple sauce; it is not recommended for pies. It ripens in early mid-season (mid-August in the United Kingdom) and keeps fresh for about one week. It is self-sterile and a good pollinator for other apples. Grenadier (apple) Grenadier is an English cultivar of domesticated apple mainly used for cooking. It originated in the mid-19th century in Buckinghamshire. It was first recorded"
"a key recurring character in Kate Mosse' Languedoc trilogy of books (Labyrinth,Sepulchre and Citadel) is especially fond of Guignolet. Guignolet Guignolet () is a French wild cherry liqueur. It is widely available in France, including at supermarkets such as ""Casino"" and others, but is not widely available internationally. A leading producer is the company Giffard in Angers, France, the same town where Cointreau is produced. The Cointreau brothers were instrumental in its reinvention, the original recipe having been lost. It obtains its name from ""guigne"", one of a few species of cherry used in its production. (Black cherries and sour"
"such as sugar, syrup and honey. Other common ingredients included lemon, apple, pomegranate, tamarind, jujube, sumac, musk, mint and ice. Middle-Eastern drinks later became popular in medieval Europe, where the word ""syrup"" was derived from Arabic. In Tudor England, 'water imperial' was widely drunk; it was a sweetened drink with lemon flavor and containing cream of tartar. 'Manays Cryste' was a sweetened cordial flavored with rosewater, violets or cinnamon. Another early type of soft drink was lemonade, made of water and lemon juice sweetened with honey, but without carbonated water. The ""Compagnie des Limonadiers"" of Paris was granted a monopoly"
"and Semillon. Like Grenache noir, it is a permitted variety in the blends of Châteauneuf-du-Pape. In Southern France and Sardinia, the mutants Grenache ""Rose"" and Grenache ""gris"" are also found making pale ""rosé"" and lightly tinted white wines. ""Hairy Grenache"" (""Garnacha Peluda"" as known in Spain) is a Grenache variant evolved to grow fuzz on the underside of its leaves to protect the vine from transpiration in hot climates, ""like the corresponding fuzz on rosemary or other mediterranean plants."" Compared to its more widely planted cousin, it produces wines lower in alcohol and higher in acidity that show spicy and"
"Clementine del Golfo di Taranto The Clementine is a citrus hybrid between the willowleaf mandarine (Citrus x deliciosa) and a sweet orange (Citrus x sinensis). According to some sources, it was discovered for the first time in the garden of the orphanage of Brother Marie-Clément in the late 19th century in Misserghin, Algeria and so formally named in 1902. Other sources have attributed a more ancient origin in China because of the similarity with some fruit native to the provinces of Guangxi and Guangdong even though these are mandarin hybrids. The Clementines of the Gulf of Taranto PGI (""Clementine del"
"Deux-Sèvres and Vendée départements. There is also a similar drink called ""Troussepinette"" that is made in the Vendée, which is often flavoured with pine or fruits such as pear. Elsewhere in France analogous drinks are made (Macvin in Jura, Floc de Gascogne in the Armagnac area; there is also Pommeau, similarly made by blending apple juice and apple brandy), but these products are much less well known nationally and internationally than Pineau. According to legend, during the harvest of 1589, a winemaker accidentally added grape must into a barrel that he believed was empty but in fact contained eau de"
"cedar, cutlass, doudouce, egg, Graham, Bombay, ice-cream, Julie, long, pawpaw, Peter, rose, round, spice, starch, Tommy, teen, turpentine, vert, zabrico), breadfruit, sorrel (roselle), passion fruit), watermelons, sapodilla Manilkara zapota , pommerac (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), popoy (papaya), chenette (Melicoccus bijugatus), pineapples, oranges, Portugal (tangerines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, Tamarind, Ceres (Flacourtia indica), , Cocorite (Attalea maripa), Gru-Gru-beff (Acrocomia aculeata), Fat-Pork (Chrysobalanus icaco), pears. and coconuts (several"
"Marmalade Marmalade generally refers to a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from kumquats, lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or any combination of them. For many decades now, the preferred citrus fruit for marmalade production in the British Isles has been the Spanish Seville orange, ""Citrus aurantium"" var. ""aurantium"", prized for its high pectin content, which sets readily to the thick consistency expected of marmalade. The peel imparts a bitter taste. The term ""marmalade"" is not precise, universal nor definitive,"
"Italy, Spain, or Lebanon, showed synephrine levels ranging from 0.05 mg/g–0.0009 mg/g in those jams made from bitter oranges, and levels of 0.05 mg/g–0.006 mg/g of synephrine in jams made from sweet oranges. Synephrine has been found in marmalade made from ""Citrus unshiu"" (Satsuma mandarin) obtained in Japan, at a concentration of ~0.12 mg/g (or about 2.4 mg/20g serving). Most of the orange marmalades made in the US are produced using ""sweet"" oranges (""C. sinensis""), whereas ""bitter"" or Seville oranges (""C. aurantium"") are used for making the more traditional, bitterer marmalades in the United Kingdom. A sample of commercial Japanese"
"states and Egypt are the biggest markets for Mirinda. Mirinda is also sold in France in Arab stores, Arab fast foods and also in some of the Large French Hypermarkets like Carrefour, Auchan and Geant etc. With flavours of apple, raspberry, pineapple, strawberry, red apple and orange either in little cans or in 2 liter bottles. Mirinda's primary formulation is as an artificially flavoured beverage. However, it has been produced in the past with a percentage of fruit juice, usually due to local tax benefits tied to non-artificial juice ingredients. Mirinda Mirinda is a brand of soft drink originally created"
"drinks. It is an ingredient in a popular 19th century mixed drink called Gin Punch. Syrup of Maidenhair Syrup of Maidenhair, or Capillaire, is a beverage. It is a syrup made from ""adiantum"" (maidenhair fern) leaves. The concentrate is sweetened with sugar or honey and is mixed with a liquid, most commonly water or milk, before drinking. In Portugal a drink called Capilè is made of syrup of maidenhair with grated lemon zest and cold water. More modern versions uses orange flower water, water and sugar. In 17th century Bavaria, it was added to a hot drink made from eggs,"
"spirals and stuffing it with salt. The pickle is usually consumed with yoghurt rice called ""thayir sadam"". The fresh fruit is also used frequently in ""pachadis"". The Belgian ""Witbier"" (white beer) is made from wheat beer spiced with the peel of the bitter orange. The Finnish and Swedish use bitter orange peel in gingerbread (""pepparkakor""), some Christmas bread and in ""mämmi"". It is also used in the Nordic ""glögi"". In Greece and Cyprus, the ""nerántzi"" or ""kitrómilon"", respectively, is one of the most prized fruits used for spoon sweets, and the ""C. aurantium"" tree (""nerantziá"" or ""kitromiliá"") is a popular"
"Grapefruit The grapefruit (""Citrus"" × ""paradisi"") is a subtropical citrus tree known for its sour to semi-sweet, somewhat bitter fruit. Grapefruit is a hybrid originating in Barbados as an accidental cross between two introduced species, sweet orange (""C. sinensis"") and pomelo, or shaddock (""C. maxima""), both of which were introduced from Asia in the seventeenth century. When found, it was named the ""forbidden fruit""; and frequently, it has been misidentified with the pomelo. The grapefruit's name alludes to clusters of the fruit on the tree, which often appear similar to that of grapes. The evergreen grapefruit trees usually grow to"
"Syrup of Maidenhair Syrup of Maidenhair, or Capillaire, is a beverage. It is a syrup made from ""adiantum"" (maidenhair fern) leaves. The concentrate is sweetened with sugar or honey and is mixed with a liquid, most commonly water or milk, before drinking. In Portugal a drink called Capilè is made of syrup of maidenhair with grated lemon zest and cold water. More modern versions uses orange flower water, water and sugar. In 17th century Bavaria, it was added to a hot drink made from eggs, milk, and tea. In 18th century Europe, it was used in a popular milk mixed"
"in formulae with other substances. Standard reference materials are released concerning the properties in bitter orange by the National Institute of Standards and Technology (NIST), for ground fruit, extract and solid oral dosage form, along with those packaged together into one item. Seville orange (or ""bigarade"") is a widely known, particularly tart orange which is now grown throughout the Mediterranean region. It has a thick, dimpled skin, and is prized for making marmalade, being higher in pectin than the sweet orange, and therefore giving a better set and a higher yield. It is also used in compotes and for orange-flavored"
"Bénédictine Bénédictine is a herbal liqueur produced in France. Flavored with some twenty-seven flowers, berries, herbs, roots, and spices, it was developed by wine merchant Alexandre Le Grand in the 19th century, and marketed as having been derived from an original recipe of Benedictine monks of the Abbey of Fécamp in Normandy lost in the ashes of the French Revolution. A drier version, B&B, blending Bénédictine with brandy, was developed in the 1930s. In the 19th century Alexandre Le Grand invented a recipe for an herbal liqueur, helped by a local chemist. To market it, he concocted a story of"
"including flavored versions of the vodka. For instance, Grey Goose La Poire was the result of Thibault's relationship with a Parisian pastry chef, whose pear tarte inspired the recipe for the new vodka flavor. Grey Goose Le Citron is a lemon-flavored vodka. Grey Goose Cherry Noir is a black cherry-flavored vodka, Grey Goose L'Orange is an orange-flavored vodka, and the now-retired Grey Goose La Vanille tasted of vanilla, with hints of cinnamon and caramel. Grey Goose Le Melon, the latest flavored expression released in summer 2014 is made with Cavaillon melons from the Provence region of France. Thibault has stated"
"the proceedings on May 28, 1913. Bludwine Bludwine, later Budwine, was a brand of cherry-flavored soft drink and flavored syrups that was originally produced in the United States by the Bludwine Company and Bludwine Bottling Company. The Bludwine Company was founded by Henry C. Anderson in spring, 1906. Bludwine Company produced the master elixir in Athens, Georgia, and various Bludwine Bottling Company locations processed the elixir into syrup and bottled soft drinks prepared from the syrup. The syrups were also shipped to and used at soda fountains as an ingredient to add flavor to various beverages. In 1911 Bludwine was"
"Génépi Génépi or génépy (in French) or ""genepì"" (in Italian) is a traditional herbal liqueur or aperitif popularized in the Alpine regions of Europe. ""Genepi"" also refers to alpine plants of the genus ""Artemisia"" (commonly called ""wormwood"") that provide the liqueur's flavor and color, and the French Savoy region adjacent to the Aosta Valley, where the plants grow and where the beverage originated. Genepi liqueur is related to absinthe in that its namesake botanicals are of the genus ""Artemisia"", but like Chartreuse, it is a liqueur (contains sugar) and traditionally taken neat. Like many European herbal liqueurs, especially those used"
"was common during that time for liqueurs and cognac to be consumed with elegant meals. In 2006, the Chambord product brand was acquired by the Brown-Forman Corporation. Chambord is produced in the Loire Valley from red and black raspberries, Madagascar vanilla, Moroccan citrus peel, honey and cognac. Whole raspberries and blackberries are steeped in French spirits for a period of several weeks to produce a fruit infusion. After the infusion is extracted, a second set of spirits is added to the fruit and allowed to rest for a few weeks. After this second infusion is drawn off, the remaining fruit"
"Candied fruit Candied fruit, also known as crystallized fruit or glacé fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on size and type of fruit, this process of preservation can take from several days to several months. This process allows the fruit to retain its quality for a year. The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms"
"used for ritual purposes cannot be grown by grafting branches. A variety of citron native to China has sections that separate into finger-like parts and is used as an offering in Buddhist temples. For many centuries, citron's fragrant essential oil has been used in perfumery, the same oil that was used medicinally for its antibiotic properties. Its major constituent is limonene. Citron The citron (""Citrus medica"") is a large fragrant citrus fruit with a thick rind. It is one of the original citrus fruits from which all other citrus types developed through natural hybrid speciation or artificial hybridization. Though citron"
"in honor of Brother Marie-Clément. Clément Rodier Marie-Clément Rodier, C.S.Sp. (; born Vital Rodier; 1839–1904) was a French missionary brother in Algeria. He is credited with creating the clementine variety of mandarin orange in 1902. Rodier was born 25 May 1839 as Vital Rodier in Maleville, near to Chambon-sur-Dolore, France. Originally a member of the Brothers of the Annunciation at Misserghin in Algeria, he helped to run an orphanage. Brother Marie-Clément worked with the orphanage's citrus trees, and made grafts from an uncultivated tree that had grown among some thorn bushes in the orchard. This graft resulted in the clementine,"