"with lemon, lime, orange, or raspberry. The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely flavored spread. Some recipes also include egg whites or butter. Although the FDA has ""Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products"", there is no specification of the meaning of the term Fruit spread. Although some assert it refers to a jam or preserve with no added sugar, there are many ""fruit spreads"" by leading manufacturers that do contain added sugar. This"
"Summer Rambo The 'Summer Rambo' apple is French in origin. In France, it is known as 'Rambour d'été'. Originally known in North America as 'Summer Rambour,' the name evolved to 'Summer Rambo' sometime before the 1850s. Like the Rambo, was introduced to North America in colonial times. It has also been called 'Rambour Franc', but in France 'Rambour Franc' is a fall-ripening apple. There are a dozen or more Rambour varieties, mostly of French origin. The name Rambour is said to have originated in the village of Rambures in Picardy. The 'Summer Rambo' has a squat shape, and its skin"
"is greenish-yellow flushed or blushed with red, making it confusingly similar to the 'Rambo'. The 'Summer Rambo' has a crisp, mildly tart flavor. As is the case with most summer apples, the 'Summer Rambo' does not store well, and because of that never became widely produced commercially. It still is popular in parts of the United States in early August at pick-your-own orchards, farmers markets, and roadside stands. Summer Rambo The 'Summer Rambo' apple is French in origin. In France, it is known as 'Rambour d'été'. Originally known in North America as 'Summer Rambour,' the name evolved to 'Summer Rambo'"
"Clafoutis Clafoutis (; ), sometimes in Anglophonic countries spelled clafouti, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream. A traditional Limousin clafoutis contains pits of the cherries. The pits contain amygdalin, the active chemical in almond extract, so during baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary note to its flavor. The clafoutis comes from the Limousin region of France, and while black cherries"
"Amédée-François Frézier Amédée-François Frézier (1682 – October 26, 1773) was a French military engineer, mathematician, spy, and explorer who is best remembered for bringing back five specimens of ""Fragaria chiloensis"", the beach strawberry, from an assignment in South America, thus introducing this New World fruit to the Old. As described by G.M. Darrow, Frézier's ancient surname was derived from ""fraise"", the French word for strawberry. A story relates the surname is derived from the fact that Julius de Berry, a citizen of Anvers (i.e. Antwerp), was knighted by Charles the Simple in 916 for a timely gift of ripe strawberries."
"France, in the 1750s via a cross of ""Fragaria virginiana"" from eastern North America and ""Fragaria chiloensis"", which was brought from Chile by Amédée-François Frézier in 1714. Cultivars of ""Fragaria"" × ""ananassa"" have replaced, in commercial production, the woodland strawberry (""Fragaria vesca""), which was the first strawberry species cultivated in the early 17th century. The strawberry is not, from a botanical point of view, a berry. Technically, it is an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant's ovaries but from the receptacle that holds the ovaries. Each apparent ""seed"" (achene) on the outside"
"the same species, which is usually achieved by insect pollinators. Cultivars: Musk strawberry The musk strawberry or hautbois strawberry (Fragaria moschata), is a species of strawberry native to Europe. Its French name ""hautbois"" strawberry may be anglicised as hautboy strawberry. The plants are hardy and can survive in many weather conditions and are cultivated commercially on a small scale, particularly in Italy. The fruit are small and round; they are used in the gourmet community for their intense aroma and superb flavour, which has been compared to a mixture of regular strawberry, raspberry and pineapple. Popular cultivated varieties include 'Capron'"
"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"
"Musk strawberry The musk strawberry or hautbois strawberry (Fragaria moschata), is a species of strawberry native to Europe. Its French name ""hautbois"" strawberry may be anglicised as hautboy strawberry. The plants are hardy and can survive in many weather conditions and are cultivated commercially on a small scale, particularly in Italy. The fruit are small and round; they are used in the gourmet community for their intense aroma and superb flavour, which has been compared to a mixture of regular strawberry, raspberry and pineapple. Popular cultivated varieties include 'Capron' and 'Profumata di Tortona'. Musk strawberries grow wild to a limited"
"was traditionally used to make bows and crossbows for hunters and warriors. An infusion of the plant's bark or fruit has been useful in the treatment of bronchitis and dysenteric conditions, or as a mouthwash to treat toothaches. It has also been used as a medicine for biliousness and febrile pains. The bark, when steeped in palm wine, is used to treat asthma, stomach-aches and rheumatism. In Senegal, the fruit is used to flavor café Touba, a coffee drink that is the country's spiritual beverage and the traditional drink of the Mouride brotherhood. In the Middle Ages the fruit was"
"""kruisbes"" or the allied German ""Krausbeere"", or of the earlier forms of the French ""groseille"". Alternatively, the word has been connected to the Middle High German krus (curl, crisped), in Latin as ""grossularia"". However, the ""Oxford English Dictionary"" takes the obvious derivation from ""goose"" and ""berry"" as probable because ""the grounds on which plants and fruits have received names associating them with animals are so often inexplicable that the inappropriateness in the meaning does not necessarily give good grounds for believing that the word is an etymological corruption"". The French for gooseberry is ""groseille à maquereau"", translated as ""mackerel berries"","
"(""pampelmuse""), Latvian (""pampelmūze""), Ido (""pompelmuso""), whereas some other languages use ""pomelo"" (Turkish, Norwegian, Polish, Bulgarian).In Southeast Asia, it is commonly known as limau besar, limau betawi, or limau serdadu in Malay; jeruk bali in Bahasa Indonesia; ส้มโอ [som o:] in Thai; lukban in Tagalog; and bu’o’i in Vietnamese. Another origin theory proposes that ""pomelo"" is an alteration of a compound of English names ""pomme"" (""apple"") + ""melon"".<ref name=""OED2008/06"">“pomelo, ""n.""” listed in the Oxford English Dictionary [Draft revision; June 2008]</ref> The fruit is also known as jabong in Hawaii and jambola in varieties of English spoken in South Asia. Typically, the"
"Marigoule Marigoule is the name of a french hybrid of chestnut (synonym M.15 or CA 15), cross between a European chestnut (Castanea sativa) and Japanese (Castanea crenata). In 1986, it originated from a Migoule orchard in Ussac in Corrèze. Marigoule (a contraction of Marron of Migoule) is a very tasty chestnut. It should be planted in rather low altitude in very sunny areas and protected from the wind (up to 300 m elevation for South-West orchard orientation or up to 400 m elevation in South-East orchard orientation). Otherwise its productivity remains small. In France, it is grown mainly South of"
"of Brittany. In 1764, he retired from service, but still maintained an interest in various subjects, including desalinization, architecture, navigation, and landing methods for the ""Isles Lucayes"" (the Bahamas). It is said he made himself read at least six hours a day, especially books on travel and history. He died in Brest. Amédée-François Frézier Amédée-François Frézier (1682 – October 26, 1773) was a French military engineer, mathematician, spy, and explorer who is best remembered for bringing back five specimens of ""Fragaria chiloensis"", the beach strawberry, from an assignment in South America, thus introducing this New World fruit to the Old."
"are traditional, there are numerous variations using other fruits, including red cherries, plums, prunes, apples, pears, cranberries or blackberries. When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde. The dish's name derives from Occitan ""clafotís"", from the verb ""clafir"", meaning ""to fill"" (implied: ""the batter with cherries""). Clafoutis apparently spread throughout France during the 19th century. Clafoutis Clafoutis (; ), sometimes in Anglophonic countries spelled clafouti, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted"
"Prunus brigantina Prunus brigantina, called Briançon apricot, marmot plum, and alpine apricot, is a wild tree species native to France and Italy. It is the only apricot-like ""Prunus"" species native to Europe. The fruit is similar to the commercial apricot ""Prunus armeniaca"", and is edible. An edible oil produced from the seed, 'huile des marmottes', is used in France. Unlike the other closely related species known as apricots, the fruit is smooth rather than hairy. ""Prunus brigantina"" is considered a member of the apricot group, along with ""P. armeniaca"", ""P. mandshurica"", ""P. mume"", and ""P. sibirica"", but its genetic relationships"
"""frambuesa"" are from French). Philologists such as Pope (1934) estimate that still perhaps fifteen percent of the vocabulary of modern French derives from Germanic sources, though the proportion was larger in Old French, as the language was consequently re-Latinised and partly Italianised by clerics and grammarians in the Middle Ages and later. Nevertheless, a large number of words like ""haïr"" ""to hate"" (≠ Latin ""odiare"" > Italian ""odiare"", Spanish ""odiar"", Occitan ""asirar"") and ""honte"" ""shame"" (≠ Latin ""vĕrēcundia"" > Occitan ""vergonha"", Italian ""vergogna"", Spanish ""vergüenza"") remain common. Urban T. Holmes Jr. estimated that German was spoken as a second tongue"
"of France. Flaugnarde Flaugnarde () also known as flagnarde, flognarde or flougnarde, is a baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. Similar to a clafoutis, which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, the dish is dusted with confectioner's sugar and can be served either warm or cold. The name is derived from the Occitan words ""fleunhe"" and ""flaunhard"", which both translate as ""soft"" or ""downy"". The dish is common in the Auvergne, Limousin and"
"fruit. ""Eaux de vie"" are typically not aged in wooden casks, hence they are clear. Although this is the usual practice, some distillers age their products before bottling. Most commonly available flavors in France are ""eau de vie de poire"" (pear)—known as ""eau de vie de Poire Williams"" when made from the Williams pear—""Eau de vie de framboise"" (raspberries), ""eau de vie de pomme"" (apple), ""eau de vie de mirabelle"" (yellow plum), and ""eau de vie de pêche"" (peach). When made from pomace, it is called pomace brandy or ""marc"". While most ""eaux de vie"" from the Alpine regions of"
"The origins of modern large-fruited strawberries can be found in France. In 1714 ""Fragaria chiloensis"", a plant that produces large fruit that is particularly good for eating, was taken from South America to France by a French spy. After its arrival in France, this variety was bred with ""Fragaria virginiana"", a hearty plant from North America. The product of this cross is the species ""Fragaria"" × ""ananassa"". Antoine Nicolas Duchesne is important in the development of strawberries in both France, and the rest of the world. He discovered that strawberries can be either bisexual, or unisexual. He also conducted experiments,"
"the advantage of having a nut a little more rarely compartmentalized. Comballe Comballe is a French traditional chestnut (""Castanea sativa"") variety. In France, it is the variety with the largest production. This beautiful rustic nut of Ardeche origin has a bright, streaky chestnut colour. Its fine, sweet and fragrant flesh justifies the excellent taste reputation. The Comballe takes its name from the Combeaux, farmhouse of the canton of Saint-Pierreville, in the mountains of the Ardeche and Vivarais. It originated in the beginning of the eighteenth century and spread through the region. Its very bright chestnut color features honey reflections with"
"to other ""Prunus"" species are not yet clear, as an initial molecular phylogeny found that various DNA sequences gave ambiguous indications, and it did not appear to belong in a clade with ""Prunus armeniaca"". Prunus brigantina Prunus brigantina, called Briançon apricot, marmot plum, and alpine apricot, is a wild tree species native to France and Italy. It is the only apricot-like ""Prunus"" species native to Europe. The fruit is similar to the commercial apricot ""Prunus armeniaca"", and is edible. An edible oil produced from the seed, 'huile des marmottes', is used in France. Unlike the other closely related species known"
"most frequently available from July until November, and fruits early in the season tend to be sweeter and less astringent. They can be made into compotes, or added to stews (e.g. Boeuf Bourguignon), hollandaise, chutneys and curries. Desserts using this fruit include bavarois and, combined with apples, a strudel. Tamarillos can be added as a secondary fermentation flavouring to Kombucha Tea for a tart and tangy taste. The fruit should be mashed and added at a ratio of 3 Tamarillos to 1 Litre of Kombucha, however great care should be taken to not allow too much carbon dioxide gas to"
"more generically the simple name of the fruit they were distilled from – poire (""Pear""), prune (""Plum""), mirabelle (""Mirabelle"") – there is a wide variety of terms in French to speak of strong alcohols, which also reflects the wide variety of recipes and ingredients available to make them. There are strong local traditions depending on the provinces: lambic or calvados is distillated from cider in Brittany and Normandy, mirabelle, prune, and kirsch are mainly produced in the East (Alsace, Lorraine, Bourgogne, Champagne), and every wine-producing region has, to some extent, a tradition of making brandy, the most famous being Cognac"
"presence of sour cherries (usually the ""morello"" variety, or a bitter variety known as the Schaerbeek cherry) and with secondary fermentation in the bottle results in kriek. Traditional versions of kriek are dry and sour, just as traditional gueuze. Lambic with the addition of raspberry (framboise), peach (pêche), blackcurrant (cassis), grape (druif), or strawberry (aardbei), as either whole fruit or syrup. Other, rarer fruit lambic flavorings include apple (pomme), banana (banane), pineapple (ananas), apricot (abricot), plum (prune), cloudberry (plaquebière), lemon (citron), and blueberry (myrtille). Fruit lambics are usually bottled with secondary fermentation. Although fruit lambics are among the most famous"
"or tamarind and a mix of salt and dry chili. In South Africa, a similar style of preserved dried fruit is called ""mebos"" in Afrikaans, the name of which seems to derive from the Japanese via Dutch trade. Usually, apricot is used to produce a salty, acidic variety, although other, sweetened varieties made from other fruits are also colloquially called ""mebos"". Umeboshi Umeboshi (Japanese: 梅干, pronounced ; literally ""dried ""ume"""") are pickled ""ume"" fruits common in Japan. The word ""umeboshi"" is often translated into English as ""Japanese salt plums"", ""salt plums"" or ""pickled plums"". ""Ume"" (""Prunus mume"") is a species"
"Pommac Pommac is the brand name for a carbonated soft drink made by Carlsberg Sverige AB of fruits and berries and matured in oak barrels for three months. The name comes from ""Pommery"", referring to Champagne, and Cognac, as it is matured in oak barrels like wine. Another theory of the naming is the French word ""pomace"", which literally means remains of pressed fruits. See also Ripasso. The recipe is kept a secret. In 1919, after his best efforts to keep his brewery running Anders Lindahl moved to Stockholm, Sweden as a failed businessman, and founded Fructus Fabriker and began"
"Mimolette Mimolette is a cheese traditionally produced around the city of Lille, France. In France, it is also known as ""Boule de Lille"" after its city of origin, or ""vieux Hollande"" for being made after the tradition of Edam cheese. It was originally made by the request of Louis XIV, who – in the context of Jean-Baptiste Colbert's mercantilistic policies – was looking for a native French product to replace the then very popular Edam. To make it distinct from Edam he seasoned it with annatto to give it a sweet and nutty flavor and a distinct orange color. It"
"locally grown fungi, such as ""truffe"" (truffle), ""champignon de Paris"" (button mushroom), ""chanterelle ou girolle"" (chanterelle), ""pleurote (en huître)"" (oyster mushrooms), and ""cèpes"" (porcini). Common fruits include oranges, tomatoes, tangerines, peaches, apricots, apples, pears, plums, cherries, strawberries, raspberries, redcurrants, blackberries, grapes, grapefruit, and blackcurrants. Varieties of meat consumed include ""poulet"" (chicken), ""pigeon"" (squab), ""canard"" (duck), ""oie"" (goose, the source of foie gras), ""bœuf"" (beef), ""veau"" (veal), ""porc"" (pork), ""agneau"" (lamb), ""mouton"" (mutton), ""caille"" (quail), ""cheval"" (horse), ""grenouille"" (frog), and ""escargot"" (snails). Commonly consumed fish and seafood include cod, canned sardines, fresh sardines, canned tuna, fresh tuna, salmon, trout, mussels, herring,"
"it shares some common names. It is also called ""star fruit"" in English (including Jamaican English and Philippine English) and literally translates into ""Stjernefrugt"" in Danish, ""Sternfrucht"" in German, and ""Stjärnfrukt"" in Swedish. In Spanish, it is known as ""carambola"", ""carambolo"", ""tamarindo chino"", ""tamarindo culí"", ""balimbín"" (Philippine Spanish, from Tagalog ""balimbing"", plural is ""balimbines""), and ""fruta china"" (Ecuador). In maritime Southeast Asia, it is known as ""belimbing"" in Indonesian and Malay and ""balimbíng"" or ""saranate"" in Tagalog. Carambola Carambola, or star fruit, is the fruit of ""Averrhoa carambola"", a species of tree native to Indonesia, the Philippines, and throughout Malesia."
"common name for the fruit among English authors. The word ""pomelo"" (also spelled pomello, pummelo, pommelo, pumelo) has become the more common name, although ""pomelo"" has historically been used for grapefruit. (The 1973 printing of the American Heritage Dictionary, for example, gives grapefruit as the only meaning of ""pomelo."") The etymology of the word ""pomelo"" is complex. In Tamil it is called ""pampa limāsu"", which means big citrus. The name was adopted by the Portuguese as ""pomposos limões"" and then by the Dutch as ""pompelmoes"". With some deviations, the name may be found in many European languages, such as German"
"Comballe Comballe is a French traditional chestnut (""Castanea sativa"") variety. In France, it is the variety with the largest production. This beautiful rustic nut of Ardeche origin has a bright, streaky chestnut colour. Its fine, sweet and fragrant flesh justifies the excellent taste reputation. The Comballe takes its name from the Combeaux, farmhouse of the canton of Saint-Pierreville, in the mountains of the Ardeche and Vivarais. It originated in the beginning of the eighteenth century and spread through the region. Its very bright chestnut color features honey reflections with very characteristic dark and regular streaks. Its shape is elliptical elongated."
"a special bean hidden inside the cake. Whoever gets the piece of the frangipane cake with the bean is crowned “king” or “queen” for the following year. ""Frangipane/frangipani"" derived from ""frangere il pane"" from which the noble Frangipani family of Rome derived its name in the 11th century. A certain Frangipane was perfumier to Louis XIII of France, hence the common name of the flowering tropical trees that are actually in the genus ""Plumeria"". Other people believe it's derived from St. Francis; ""pane"" is Italian for bread and ""Frangi"" would have been the cognomen of St. Francis. Frangipane Frangipane ()"