"Ilama (fruit) The ilama or ilama tree (""Annona diversifolia"") is a tropical fruit tree found in Central America. The name is derived from the Nahuatl ""ilamatzapotl"", of which the rough translation is ""old woman's ""sapote"""". The name is also applied to a similar fruit, ""soncoya"" or ""cabeza de negro"" (""Annona purpurea""). The ilama fruit is eaten halved, by scooping the flesh out of the rind, and usually chilled when served. It is sometimes served with cream and sugar to intensify the flavor, or with a drop of lime or lemon juice to highlight a tart and bitter note. The ilama"
"Fruit curd Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange, or tangerine. Other flavor variations include passion fruit, mango, and berries such as raspberries, cranberries or blackberries. 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, flavorful spread. Some recipes also include egg whites or butter. In late 19th- and early 20th-century England, homemade lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam,"
"of foods. This includes jelly with toast, or a peanut butter and jelly sandwich. Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof. Marmalade is generally distinguished from jam by its fruit peel. The benchmark citrus fruit for marmalade production in Britain is the Spanish Seville orange, ""Citrus aurantium"" var. ""aurantium"", prized for its high pectin content, which gives a good set. The peel has a distinctive bitter taste which"
"available. Raspberry, strawberry and apricot are favourite preserves for preparing Rupjmaizes kartojums among Latvians, as are the more peculiarly Latvian aronia, sea buckthorn, lingonberry, rose hip and red currant varieties. After preparing the dessert it is chilled thoroughly, since, over the course of several hours, the flavours of the individual ingredients meld, the rye crumbs soften and absorb fruit and cream liquids, and the dessert acquires a more cohesive texture. Fresh fruit is often added to the top of the dessert as a festive garnish to match or compliment the jam variety used just before serving the dish. Rupjmaizes kārtojums"
"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"
"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,"
"Garden Merit:- With maturity, the tart flavour of redcurrant fruit is slightly greater than its blackcurrant relative, but with the same approximate sweetness. The white-fruited variant of redcurrant, often referred to as white currant, has the same tart flavour but with greater sweetness. Although frequently cultivated for jams and cooked preparations, much like the white currant, it is often served raw or as a simple accompaniment in salads, garnishes, or drinks when in season. In the United Kingdom, redcurrant jelly is a condiment often served with lamb, game meat including venison, turkey and goose in a festive or Sunday roast."
"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"
"Corsica, where the liqueur has also been considered a traditional drink since then. There are two varieties of myrtle liqueur: Mirto (liqueur) Mirto (licòre/-i de murta in Sardinian, licòr di mortula in Corsican) is a popular liqueur in the Mediterranean islands of Sardinia, Corsica and Capraia. It is obtained from the myrtle plant through the alcoholic maceration of the berries or a compound of berries and leaves. Myrtle grows freely in Sardinia, where the liqueur was consumed as part of a local niche market, in two varieties: the one with black berries and the other one with the white ones;"
"in a significant tradition of cake making: ""...throughout the districts of the Loire, the Dordogne, the Lot and the Périgord, there [was] hardly a celebration, a wedding feast or celebration at which the dessert [did] not include some sort of plum or mirabelle tart, made with fresh or dried plums or jam according to the season."" The Mirabelle plum is a specific cultivar used to make ""Tarte aux mirabelles"" (plum tart). A ""Galette aux fruits"" is a type of galette made with yeast dough and covered with previously cooked fruit in season, such as plums (or quinces, apples, apricots). The"
"Mirto (liqueur) Mirto (licòre/-i de murta in Sardinian, licòr di mortula in Corsican) is a popular liqueur in the Mediterranean islands of Sardinia, Corsica and Capraia. It is obtained from the myrtle plant through the alcoholic maceration of the berries or a compound of berries and leaves. Myrtle grows freely in Sardinia, where the liqueur was consumed as part of a local niche market, in two varieties: the one with black berries and the other one with the white ones; legend has it that, long ago, Sardinian bandits introduced this particular usage of the plant to the nearby island of"
"book from the 1850s has the torte recipe, which is believed to be a variation of an earlier recipe by confectioner Lars Astenius from Porvoo. Runeberg torte Runeberg torte (; ) is a Finnish pastry flavored with almonds and arrack or rum and it weighs about 100 grams. Raspberry jam inside a sugar ring is commonly placed on top of the torte. The torte got its name from the Finnish poet Johan Ludvig Runeberg (1804–1877) who, according to legend, enjoyed the torte with punsch for every breakfast. Runeberg tortes are typically eaten only in Finland and are generally available in"
"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"
"balance the natural acidity within citrus fruit, a pH adjusting agent and an antifoaming agent. Marmalade with pectin must have at least 27% ingredients of citrus fruit components and at least 65% water soluble solids and pectin. It optionally contains class II preservatives (examples include benzoates, sorbates, nitrites), a pH adjusting agent, and an antifoaming agent. Since 1979, the EU directive 79/693/CEE define marmalade as a jam made from citrus fruits. The directive was replaced on 20/12/2001 by the ruling 32001L0113. The Scottish city of Dundee has a long association with marmalade. James Keiller and his wife Janet ran a"
"were often based on fruit and custard. An early tart was the Italian crostata, dating to at least the mid-15th century. It has been described as a ""rustic free-form version of an open fruit tart"". Tarts are typically free-standing with firm pastry base consisting of dough, itself made of flour, thick filling, and perpendicular sides while pies may have softer pastry, looser filling, and sloped sides, necessitating service from the pie plate. There are many types of tarts, with popular varieties including Treacle tart, meringue tart, tarte tatin and Bakewell tart. Another popular tart flavour is jam tarts, which may"
"Runeberg torte Runeberg torte (; ) is a Finnish pastry flavored with almonds and arrack or rum and it weighs about 100 grams. Raspberry jam inside a sugar ring is commonly placed on top of the torte. The torte got its name from the Finnish poet Johan Ludvig Runeberg (1804–1877) who, according to legend, enjoyed the torte with punsch for every breakfast. Runeberg tortes are typically eaten only in Finland and are generally available in stores from the beginning of January to Runeberg's birthday on February 5. Popular legend says that Runeberg's wife, Fredrika Runeberg, created the dessert. Her recipe"
"cherry pie, bread and butter pudding, bread pudding, fruit crumble, fruit cobbler, Eve's pudding, baked apple, gooseberry fool, sticky toffee pudding, treacle tart, treacle sponge pudding (made with golden syrup), jam roly-poly, spotted dick, Bakewell tart, trifle, rice pudding, Eton mess, cheesecake/curd tart, Sussex pond pudding, summer pudding, Cabinet pudding, English custard tart and, since the 1970s, lemon meringue pie and banoffee pie. Hot puddings are often served with custard. Some puddings, such as jelly, blancmange and chocolate sponge with chocolate custard, are associated with school dinners. Fruit salad is a mixture of fresh fruit and canned fruits such as"
"puddings are made ""were always raisins, not the plump juicy fruits that the name suggests today."" In Old English, the term ""plūme"" was ""from medieval Latin ""pruna"", from Latin ""prunum"","" which equated to ""prune"". ""Prune"" in modern French means plum, so plum tarts have names such as ""tarte aux prunes"". In English, prunes are dried plums, and when modern cakes use them as a primary ingredient, they may be referred to as a plum cake or type of plum cake. Plum cake has historically referred to an early type and style of fruitcake in England since around 1700. Raisins and"
"but there is no evidence that it originated there. A Cherry Bakewell, also known as a Bakewell cake, is a version of the tart where the frangipane is covered with a top layer of almond-flavoured fondant and a single half glacé cherry. In Gloucester, a similar tart was made using ground rice, raspberry jam and almond essence. In 2013, council leader Paul James discovered a recipe for ""Gloucester tart"" in a Gloucester history book. Subsequently, Gloucester museums revived the recipe, serving complimentary Gloucester tarts to museum patrons. Bakewell tart A Bakewell tart is an English confection consisting of a shortcrust"
"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"
"liqueurs. Once a year, oranges of this variety are collected from trees in Seville and shipped to Britain to be used in marmalade. However, the fruit is rarely consumed locally in Andalusia. The Seville orange—when preserved in sugar — is the principal ingredient in traditional British marmalade, reflecting the historic Atlantic trading relationship with Portugal and Spain: the earliest recipe for 'marmelat of oranges' dating from 1677. The peel can be used in the production of bitters. The unripe fruit, called ""narthangai"", is commonly used in Southern Indian cuisine, especially in Tamil cuisine. It is pickled by cutting it into"
"as more traditional. A similar dessert is Lancing mess (which uses bananas), served throughout the year at Lancing College in West Sussex, England. The word ""mess"" may refer to the appearance of the dish, or may be used in the sense of ""a quantity of food"", particularly ""a prepared dish of soft food"" or ""a mixture of ingredients cooked or eaten together"". Eton mess Eton mess is a traditional English dessert consisting of a mixture of strawberries, broken meringue, and whipped double cream. First mentioned in print in 1893, it is commonly believed to originate from Eton College and is"
"as ""hindbærsnitte"". In the German language area, a torte of the same name exists that has almonds and wineberries as the main ingredients. A Finnish version of the dessert called commemorates Tsar Alexander I of Russia and has been produced since 1818. Alexandertorte Alexandertorte, also known as Alexander Torte or Aleksander Torte (, ""Aleksandra torte""), is a dessert that was conceived to commemorate a visit of Tsar Alexander III in Riga. Today, Riga is the capital of Latvia. Consisting of pastry strips filled with raspberry preserves or raspberry jam, it is traditionally eaten as a lunch or dinner dessert, but"
"tart – the firmness of its pastry, or the consistency of its filling – also vary. Traditionally, the English Canadian tart consists of butter, sugar, and eggs in a pastry shell, similar to the French-Canadian sugar pie, or the base of the U.S. pecan pie without the nut topping. The butter tart is different from pecan pie in that it has a ""runnier"" filling due to the omission of corn starch. Often raisins, walnuts or pecans are added to the traditional butter tart. However purists contend that such additions should not be allowed. More exotic flavours are also produced by"
"Lekvar Lekvár is a very thick, sometimes coarse jam of pure ripe fruit originating in Central and Eastern Europe. It is usually made of fruits like apricot, peach, strawberry, plum, prune, raspberry, cherry or sour cherry, but apples, green whole walnuts, muscadine grapes or figs may also be used. Lekvár is used in filling palacsinta pancakes, pastries like Buchteln (or buchta), kifli, or strudel and other sweet yeast breads, pastries, cookies, and pierogi, as a spread on toast or biscuits, and in fruit sauces. In Jewish communities, lekvár is a common filling for hamentashen. To prepare the fruit, seeds are"
"liquorice, such as strawberry, cherry, raspberry, or cinnamon. More recently similar products have been introduced in a wider variety of colours and flavours including apple, mango, blackcurrant, and watermelon, among others. While the common name for this confectionery has now become ""red liquorice"" or often simply ""liquorice"", it does not have the taste of liquorice. ""Black"" in ""black liquorice""/""licorice"" would formerly have been redundant and has become a retronym in North America. Liquorice (confectionery) Liquorice (British English) or licorice (American English) is a confection usually flavoured with the extract of the roots of the liquorice plant ""Glycyrrhiza glabra"". A wide"
"throughout the UK. In the UK, the custard tart is regarded as a classic British dish. A version by Marcus Wareing was selected on the BBC television programme ""Great British Menu"" as the final course of a banquet to celebrate Queen Elizabeth's 80th birthday. Variations on the classic recipe include the Manchester tart, where a layer of jam is spread on the pastry before the custard is added. Other versions may have some fresh fruit, such as rhubarb, cooked into the filling. Versions topped with elaborate arrangements of fruit show the influence of French pâtisserie. Custard tarts in France –"
"Alexandertorte Alexandertorte, also known as Alexander Torte or Aleksander Torte (, ""Aleksandra torte""), is a dessert that was conceived to commemorate a visit of Tsar Alexander III in Riga. Today, Riga is the capital of Latvia. Consisting of pastry strips filled with raspberry preserves or raspberry jam, it is traditionally eaten as a lunch or dinner dessert, but it can also be served at tea time. It should be made a day or so before it is planned to serve, because the icing must be hard before the torte is cut. A similar dessert exists in Denmark, and is known"
"Plum is used as a food plant by the larvae of some Lepidoptera, including November moth, willow beauty and short-cloaked moth. The taste of the plum fruit ranges from sweet to tart; the skin itself may be particularly tart. It is juicy and can be eaten fresh or used in jam-making or other recipes. Plum juice can be fermented into plum wine. In central England, a cider-like alcoholic beverage known as plum jerkum is made from plums. Dried, salted plums are used as a snack, sometimes known as ""saladito"" or ""salao"". Various flavors of dried plum are available at Chinese"
"""Gibralters""[sic] and lists sugar, water, cream of tartar, cornstarch, and oil of lemon as ingredients. They are cut into the shape of a rhombus about 1½ inches on a side. A 1947 cookbook gives a recipe using sugar, water, vinegar, and either vanilla, peppermint or cloves for flavoring; it is boiled until hard then pulled like taffy, and becomes ""soft and creamy"" in several days. An 1893 book about Salem calls Gibraltars, together with molasses ""black-jacks"", ""two Salem institutions"" and says She says the lemon flavor is preferred by youth, and the peppermint by the elderly, and quotes a ""charming"
"Juice Margarita, Chocolate Cherry, Chocolate Chili, Chocolate Mint, Coconut Amaretto, Coffee, Crème de Cacao (dark and white), French Vanilla, Ginger, Hazelnut, Mad Melon, Melon, Orange Curaçao, Peachtree, Razzmatazz, San Tropique Tropical Rum, sloe gin, triple sec, and Wild Strawberry. Crème de Noyaux, Crème de banane, Crème de Cacao (white and dark), Crème de Café, Crème de Cassis, and Crème de menthe (green and white). Apple Barrel, BlueBerry, ButterShots, Crantasia, HotDamn! (100-proof Cinnamon and 30-proof Cinnamon), Key Largo Tropical, Mountain Strawberry, Old Tavern Root Beer, Peach, Peppermint, Pomegranate, Spearmint, Tropical Pineapple, and WilderBerry. Also the tart ""Puckers"" line, which includes Berry"
"Linzer torte The Linzer Torte (or Linzertorte) is an Austrian torte with a lattice design on top of the pastry. It is named after the city of Linz, Austria. Linzer Torte is a very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, but even walnuts or almonds are used, covered with a filling of redcurrant jam or, alternatively, plum butter, thick raspberry, or apricot jam. It is covered by a lattice of dough strips. The dough is rolled out in very thin strips of pastry and arranged"
"tomatoes, other fruit, or vegetables, such as onion. The Tarte Tatin should be made with puff or shortcrust pastry. Variations of this recipe can also be made as turnovers, where the pastry is not only cooked upside-down, but also inverted. Tarte Tatin The tarte Tatin (), named after the hotel serving it as its signature dish, is an upside-down pastry in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years. The tarte Tatin was created accidentally at the Hotel Tatin"