Fruit Basket
Fruit makes a perfect finale to the most sophisticated dinner, but it can also be included in every course of any meal, from soup to dessert. Or fruit can be eaten as a satisfying, healthy snack. Unripe fruit should be stored in a cool, dark place (avoid direct sunlight) and allowed to ripen at room temperature. Citrus fruit never needs further ripening but other fruits do. But remember that, in general, fresh fruit is highly perishable and requires refrigeration once it is ripe.
Ababai: Ababai fruit comes from
the Caricacae family of fruits which also contains the Mau Mau and some
forms of papaya. It is an exotic new fruit in North America imported from
Chile. Chile is the only country in the world that exports this luscious
fruit. Very few countries grow Ababai and then only for their local
market. Ababai is a protected fruit in Chile and considered an
agrigultural priority by the Chilean Government. It is only recently
available for export. Fresh off the tree, ababai has a thin skin and looks
like a small papaya. Ababai is never eaten fresh due to its high enzyme
content. Ababai is cooked for several minutes and then jarred. Its pale
yellow color turns to a brilliant gold after processing. It is one of the
few fruits that will not dissolve when cooked. It is superb for sautiing
with vegetables, broiling on fish, and grilling on the barbecue (shish
kebob). The seeds look like small raisins. The male and female seeds of
the Ababai fruit cannot be distinguished before planting.Abricot-pays: A fruit from the
West Indie, the size of a small melon. Its only resemblance to the apricot
is the colour of its flesh, which is, however, firmer than apricot flesh.
After removing the thick skin and the harder white parts, the pulp is used
to make jams, sorbets and fruit juices.Ackee: The pulp of this fruit
looks and tastes like scrambled eggs when cooked, and Jamaicans like to
serve it with salt cod. Look for cans of it in Caribbean markets. Warning:
Only the yellow pulp on ripe ackees is edible. Eating underripe ackees
that haven't opened on their own, or eating the pink portion of ripe
ackees, can cause vomiting and death. (See
recipe)Akala: Hailing from Hawaii,
this sweet, juicy berry resembles a very large raspberry. It can range in
colour from red to almost purple and is good eaten plain or in jams and
pies.Anjous Pear: Anjou pears are
the most abundant pear variety inNorth America. Check for ripeness often
by pressing gently with the thumb near the stem end of the pear. When it
gives slightly, the pear is ripe. Because pears ripen from the inside out,
don't wait for the round middle section to become soft. By then, the
inside will be over-ripe. Anjous are recognizable for their egg-shaped
appearance: having a larger spherical lower portion that begins a gradual
taper above the mid-point to a smaller rounded top. Anjou pears are
thought to have originated in France, in the vicinity of Angers. The
variety was introduced to England early in the 19th century.Apple: Firm, crisp, well
coloured fruit, the colour depending on veriety. Avoid any apples which
have brown spots or any fruit which is shriveled or soft. Select apples
according to their use. Refrigerate for storage and keep them for two
weeks.Apricots: Round, plump, juicy,
orange-yellow apricots, with velvety skin, having tender, sweet and
fragrant flesh with very little juice. Ripe fruit yield to gentle pressure
on the skin. Avoid dull looking, shriveled or soft fruit. Refrigerate and
use within 2 to 3 days.Aronia: Also known as
chokeberry, this is a native American berry of the Aronia melanocarpa
species. Is a glossy violet "wild" fruit. Has a strong, stable and natural
colour. It has a dry and sour strong flavour. This has a high flavonoid
content and is naturally high in vital vitamins and minerals so it has had
health benefits attributed to it. This fruit was cultivated in Eastern
Europe during the mid 1900's. It is now cultivated in Denmark and the
former Soviet Union. The aronia bush now originates in Eastern North
American were it is refrred to as "black chokeberry". The thick bushes
grow to 6 to 8 feet in height. The pea sized, violet-black berries are
harvested in late summer.Asian Pear: These pears are a
variety developed by crossbreeding pears and apples, combining the mild
flavor of the former with the crispness of the latter.Avocado: A pear shaped, round
or egg shaped fruit, green or purplish black skin, depending on variety.
It has a pale green flesh surrounding a large hard round stone. The flesh
has a buttery consistency and a slight flavour of hazelnuts. It is ripe
when it gives under pressure from the fingers. Avoid any with dark spots
or broken skin.Avocado Leaves: The leaves that
come from the avocado tree and are used both as a garnish as well as for
seasoning. The leave's slightly bitter taste adds flavor to various
Mexican dishes like simmered meats and soups.
Babáco: Indiginous to
Ecuador, this natural papaya hybrid is torpedo shaped and has five
flattened facets. When sliced crosswise, the facets give this exotic fruit
a pentagonal outline. Babácos range from 8 to 12 inches long and
are about 4 inches in diameter. The skin, which is entirely edible, turns
from green to golden yellow as it ripens. The riper and softer the fruit,
the more flavorful it is. The rich flavor of the extremely fragrant
babáco is a cross between banana and pineapple, though not as sweet
as either. The juicy, creamy white flesh has a texture similar to that of
a casaba melon. The hard to find babaco is sometimes available in
specialty produce markets. It will ripen quickly at room temperature,
especially if placed in a brown paper bag. Refrigerate ripe fruit and use
as soon as possible. Babaco is best eaten raw. It contains triple the
amount of papain as the papaya and is a good source of vitamins A and
C.Baldwin Apple: This apple is
from the New York region, its an all purpose red skinned apple, is mottled
and streaked with yellow. It has a mildly sweet tart flavor and fairly
crisp texture and is available from October to April.Bananas: For immediate use,
solid yellow bananas lightly spotted with brown. Fruit with some green on
the ends will ripen in a few days at room temperature. Browm skins usually
indicate overripened fruit. There are two major kinds of bananas: fruit
bananas, which are eaten cooked or raw and plantain bananas, which are
cooked as a vegetable.Barberry: Native throughout
most of Europe and also grown in New England, the barberry has elongated
bright red berries which, because of their high acidity, are seldom eaten
raw. Some varieties produce white or yellow fruit. Ripe barberries are
used in pies, preserves and syrups; they can also be candied. Green
berries are sometimes pickled and used as a relish.Bartlett Pear: The Bartlette
pear variety originated in Berkshire, England, in the 17th century, by a
schoolmaster named John Stair. Stair sold some of his pear tree cuttings
to a horticulturist named Williams, who further developed the variety and
renamed it after himself. After pear seedlings crossed the Atlantic with
the early colonists, the Williams pear found fame and fortune in 1812
under the tutelage of nurseryman, Enoch Bartlett, of Dorchester,
Massachusetts. Bartlett, unaware of the pear's true name, distributed it
under his own name. Ever since, the pear has been known as the Bartlett in
North America, but is still referred to as the Williams pear in other
parts of the world. Bartlett pear trees eventually came out West in the
covered wagons of the 49ers heading for the Great California Gold
Rush.Bergamot: A small acidic orange
with a peel that yields an essential oil which is used for perfumes and
confections. The peel is used in Earl gray tea. It is also candied and
used in the same way as other candied fruit peels.Bilberry: Also called
whortleberry, this indigo blue berry grows wild in Great Britain
and other parts of Europe from July to September, depending on the area.
Bilberries are smaller and tarter than their cousin the North American
blueberry and also make delicious jams, syrups and tarts.Blackberry: The fruit of the
prickly European shrub, which is reddish black, fairly firm and ripens in
september to October. It has a low calorific value (37 Cal. per 100g) but
is rich in vitamins B and C. It is used to make jam, compote, jelly,
tarts, pies, iced sweets, syrup,liqueur and ratafia. It is also used in
confectionery (fruit jellies, etc.).Blood Orange: A sweet-tart
orange with a bright red or red streaked white flesh. Most blood oranges
are best eaten fresh, but the more acidic varieties like the Maltese work
well in cooked sauces like the hollandaise based maltaise sauce.Blueberry: Blueberries are
small and sturdy, so they're perfect for tossing into cakes, muffins,
cereal bowls, and fruit salads. Like other berries, they also make good
preserves and tarts. Select firm, dark berries that have a whitish bloom
on them. You can find fresh blueberries in the summer, but frozen
blueberries are available year round and work well in many recipes.
They're very perishable, so keep them refrigerated and use them as soon as
possible. You can also buy blueberries frozen, dried, or canned. Frozen
berries get a little mushy after they're defrosted, but they'll work well
in many recipes.Bosc Pear: Good-quality Bosc
pears will be medium-sized or larger with no bruises and only a few minor
scuff marks. The coloring will be dark yellow with a cinnamon russeting of
the skin. Pears are ripe when they yield to gentle pressure at the stem
end. Eaten fresh, in salads or use in fruit baskets. Avoid product with
soft spots or scars that are more than skin-deep. Product that is
extremely hard will ripen best at room temperature.Boysenberry: A boysenberry is a
cross between a blackberry, a raspberry, and a loganberry. It's more
fragile than a blackberry, but it also lacks the blackberry's conspicuous
seeds. Select boysenberries that are dark in color and free of
mold.Braeburn Apple: This apple�s rich,
sweet-tart, spicy flavour is high-impact. Colour varies from orange to red
over a yellow background. Aromatic, juicy and crisp, this apple is very firm.
Braeburns are great for snacking and baking. Washington growers harvest the
variety in September and early October. Consumers can purchase Washington
Braeburns from October through July. Discovered as a chance seedling. Its
probable parents are Lady Hamilton and Granny Smith.Breadfruit: This is the plant
that the H.M.S. Bounty was carrying in the South Pacific when its crew
mutinied. Captain Bligh's goal had been to transport the seedlings from
Tahiti to the Caribbean, so that slaves there would have a ready source of
starch and calories. Breadfruit is highly perishable, so fresh ones are
hard to find outside the tropics. The canned version is a good substitute.
A seeded version is called a breadnut. Substitutes: jackfruit (larger than
breadfruit) or plantain (especially for tostones) or potatoes.
Cabernet Sauvignon: The most
successful and popular of the top quality red wine grapes. Cabernet
Sauvignon is the basis for most of California's superb red wines and the
primary grape of most of the top vineyards in bordeaux's Midoc and Graves
districts. In Bordeaux, Cabernet Sauvignon is most often blended with one
or more of the following grapes: Merlot, Cabernet Franc, Petit Verdot or
Malbec. In California, wines are more often made with 100 percent Cabernet
Sauvignon grapes, although some blending is now taking place. Cabernet
Sauvignon grapes produce full-bodied, fruity wines that are rich, complex
and intensely flavorful. There are a multitude of well-made Cabernet
Sauvignon-based wines made throughout the world. Among the most notable
are those from France's Chbteau Lafite-Rothschild, Chbteau Latour, Chbteau
Mouton-Rothschild and Chbteau Margaux, and California's Beaulieu
Vineyards, Caymus Vineyards, Heitz Wine Cellars and Robert Mondavi
Winery.Calabash: The fruit of various
plants of the gourd family. the sweet calabash is a creeping shrup from
America and Africa. Its soft delicate flesh may be eaten raw in a salad,
baked in the oven, boiled, stewed with bacon and herbs, or curried with
beef. In Japan, the flesh of some calabashed is dried, cut into thin
strips and used as a garnish for soups. When dried, the fruit becomes hard
and woody. These gourds are hollowed out and used kitchen utensils,
drinking vessels and other articles.Calmondin: A citrus tree that
has a fruit cultivated for its naturally high concentration of vitamin C.
It also is used as a base for artificial flavorings.Cameo Apple: Look for the
variety's characteristic white spots on the skin. The variety was discovered
as a chance seedling in a Washington state orchard in the 1980s. Cameos are
harvested in September and October. Available October to August.Cantaloupe: These are popular
because they're easy to select and very sweet. Ripe cantaloupes have dull
yellow backgrounds with raised netting. Avoid those with protruding stems,
or tears in the rind at the stem end it's a tell tale sign that the melon
was picked too soon. When ripe melons are picked, the stem falls off
easily, leaving a small, clean depression. After checking the stem end,
flip the melon over and check the blossom end. It should be fragrant and
yield a bit when pressed. Cantaloupes are cheapest in the summer.Carob: Carob likely grew wild
on the southern coast of Anatolia and in Syria. It has a cocoa like taste
but is not astringent. Carob comes from a non fleshy and bean like fruit.
The pod is dark to light brown, flat oblong somewhat curved. The pod is
filled with soft, semi translucent, pale brown pulp.Carambola: The fruit of a tree
that is grown in the West Indies, Indonesia and Brazil. golden yellow and
elongated, with projecting ribs, the carambola is sliced and eaten fresh,
either with cream and sugar for dessert, or with vinaigrette like
avocados. the fruit is star shaped in cross section and the flesh is juicy
and acidic.Catawba Grape: Grown on the
East Coast, this purplish red grape is medium size and oval in shape. It
has seeds and an intense, sweet flavour. The Catawba grape is available
from September through to November but is mainly used commercially (for
jams, jellies and white wines), and is rarely found in the market.Casaba Melon: These aren't as
flavorful as other melons, but they have a fairly long shelf life. Since
they have thick rinds, it's useless to smell them as a test for ripeness.
Look instead at the color (it should be bright yellow), and then check to
see if the blossom end yields to gentle pressure.Cashew Apple: Native to Brazil,
India and the West Indies, this pear shaped apple has a yellow orange skin
that is often blushed with touches of red. The flesh is tart and
astringent and though not favored for out of hand eating, is used to make
wine, liqueur and vinegar. The cashew apple's biggest gift to the world is
the cashew nut, which grows on the outside of the apple at its base.
Cashew apples are not imported to North America.Chardonnay: Just as cabernet
sauvignon has become the most popular high quality red wine grape,
Chardonnay has taken the lead for first class white wine grapes and with
even greater passion. It's one of the grapes used in making fine French
Champagnes and white Burgundies. In California, the wine produced from
this grape is referred to simply as "Chardonnay." These complex wines are
generally rich, buttery, fruity and on the dry side. Some will age up to
10 years. Chardonnay grapes are also grown in parts of Australia, New
Zealand, Bulgaria, Italy and Spain.Chenin Blanc: Grown in
California and France's Loire Valley, the Chenin Blanc grape makes
intense, spicy, slightly sweet wine. Chenin Blancs have a strong acidity
that modulates the sweetness and promotes good aging. This well balanced
grape is responsible for France's famed Vouvray, Côteaux du Layon
and Saumur. It's also used to produce several of California's sparkling
wines.Cherimoya: The heart-shaped
cherimoya is sometimes referred to as a custard apple which describes its
appearance and texture. The taste, however, is uniquely its own. Cherimoya
combines the flavors of pineapple, mango, banana, and papaya into a
slightly fermented flavor of the tropics. They are available November
through April with the largest supply in February and March. Ripe
cherimoyas are dull brownish-green in colour and give to pressure when
gently squeezed. Eat within a day or two. If fruit is pale green and firm,
store at room temperature until slightly soft and then refrigerate,
carefully wrapped individually in paper towels, for up to 4 days. Peel
fruit with a sharp knife and cut into cubes, discarding the dark black
seeds. Add to fruit salads or puree and incorporate into a mousse,
custard, or pie filling.Cherry: A small round stone
fruit with a skin varying from pale yellow to dark red and a pulp that can
be sweet or sour, according to the variety. They have a high content of
sugar, mineral salts (especially potassium) and vitamins A and B. Cherry
stalks and the dried flowers of the cherry tree are used for
infusions.Citron: A citrus fruit
originating from China (not Persia, as was formerly believed) amd similar
to the lemon. The fruit is larger than the lemon and slightly pear shaped,
with a thick glossy skin. It is rarely eaten raw and gives little juice,
which can be used like lemon juice.Cloudberry: Found in northern
climes such as New England, Canada and Scandinavia, the cloudberry looks
like an amber coloured version of the raspberry to which it's related. The
berries are too tart for out of hand eating but make excellent jam.
Cloudberries are usually wild and therefore hard to find in markets. Other
names for this delicious fruit include bake apple berry, yellow
berry and mountain berry.Coconut: The fruit of the
coconut palm, a tall tree prabably originating in Melanesia but now widely
cultivated throughout the fropics. The coconut has a very hard woody shell
and is enclosed in a thick fiberous husk. The shell is lined with a firm
white pulp and the hollow center contains a sweet milky white liquid which
makes a refreshing drink.Comice Pear: Comice are the
sweetest and juiciest of all varieties of pears, and are a favorite in
holiday gift boxes and baskets. Their flesh is very soft, and can best be
described as creamy in texture, abundantly full of juice, and very sweet.
For many pear lovers, Comice are the pinnacle of pears. Comice appear in
all sizes, but their shape is unique among varieties; having a rotund body
with a very short, well-defined neck. They are most often green in color,
and sometimes have a red blush covering small to large areas of the skin
surface.Concord Grape: Grown mainly on
the East Coast, the Concord is a beautiful blue black grape that often
appears to have been powdered with silver. This mild flavoured grape has
seeds and a slip off skin. It's available in September and October and is
used mainly for juice, jams and for out of hand eating.Cortland Apple: This is a
popular apple in the northeast of North America, the Cortland apple has a
smooth, shiny red skin. Its flesh is crisp, juicy, sweet tart and resists
browning. It is an all purpose apple that is good for cooking as well as
out of the hand eating.Cowberry: Often found growing
in pastures, the tart, red cowberry is a member of the cranberry family.
It grows in northern Europe, Canada and Maine, and is used for sauces and
jams. Also called mountain cranberry.Crabapple: A small, rosy red
apple with a rather hard, extremely tart flesh. Crabapples, available
during the fall months, are too sour for out of hand eating but make
outstanding jellies and jams. Spiced and canned whole, they are a
delicious accompaniment for meats such as pork and poultry.Cranberry: The red berry of any
of several related shrubs of the genus Vaccinium. Cranberry sauce
is a traditional accompaniment to roast turkey. The cranberry has a very
tart flavour and is rich in vitamin C and pectin. It is used to make
compotes and sweet jellies, as well as sauces and condiments to accompany
savoury dishes.Cranshaw Melon: This large,
popular melon is a cross between the Persian and Casaba melons. The rinds
come in two colors: yellow and creamy white. The yellow ones taste better.
You can buy Cranshaws while they're still a little underripe and let them
sit on the counter for a few days. When fully ripe, a Cranshaw will be
fragrant and yield slightly to gentle pressure at its blossom end. They
are best in the fall.Criterion Apple: This slightly
tart apple has a bright red skin with green highlights. It's good for
baking, desserts, as well as out of hand eating.Currants: Red and white
currants Currants (Ribes spp.), whose fruits ripen in early to midsummer
but hang on for weeks if left unpicked. The bushes also are among the few
fruits that bear well even in partial shade. The fruits themselves,
dangling from the branches like rubies or pearls.
Damson: A type of plum that is
best used in cooking or for jams and jellies.Date: The fruit of the date
palm. Brown and fleshy and growing in clusters, the date is rich in sugar
and also contains calcium, potassium, phosphorus, magnesium and vitamins
B1 and B2. The Greeks, who called it daktulos (finger) because of
its shape, used it in sauces for meat or fish and made it into cakes and
pastries. In France, dates are mainly eaten as sweetmeats, often stuffed
or iced.Delaware Grape: Grown in the
eastern United States, this small, pale red grape has a tender skin and
juicy, sweet flesh. It's used as a table grape, as well as for some
wines.Delicious Apple: The
Delicious is large and long, with six small knobs at the end of the
apple opposite the stem. Its color is usually dark red, with darker
stripes, although some are yellow. It is sweet and usually eaten raw.
The Delicious is on the market from October until Spring.Durian: A tree that is widely
cultivated in Southeast Asia, especially in Vietnam and the Philippines,
for its fruit. Durian fruits are oval, up to eight inches in diameter and
weighing up to eleven pounds, with a hard greenish rind covered with large
thorns. The flesh is whitish or coffee coloured with a creamy texture and
a distinctive putrefying smell that becomes nauseating when the fruit is
overripe. It is ready to eat when the skin begins to crack and is usually
eaten raw either as an hors d'oeuvre or as a dessert. It may also be eaten
as a compote with sugar and fresh cream and in Java it is made into a
fruit jelly with coconut milk. The large shiny seeds are also edible and
are prepared in the same way as chestnuts. The fruit appeared in European
markets in about 1975.
Elderberry: The purple black,
tart fruit of the elder tree, elderberries can be eaten raw (though they
are quite sour) but are better used to make jams, pies and homemade wine.
The creamy white elderberry flowers can be added to salads or batter
dipped and fried like fritters.Emperor Grape: In season from
November through to May, the large emperor grape comes from California and
has an elongated oval shape. The thin, pale red to purple red skin covers
a mild flavoured flesh with scattered seeds.
Feijoa: A fruit tree native to
South america, now grown mainly in New Zeland. Sometimes called pineapple
guava, the fruit, which is about 3 inches long, has a thin green skin and
coarse white flesh, which combines the flavours of strawberries and
pineapple. It is rich in iodine and can be eaten raw when very ripe. It
can also be used to make sorbets, jams and jellies and when poached can be
included in exotic fruit salads.Fig: A fruit of a fig tree,
which is pear shaped or globular and is eaten fresh or dried. There are
three types of fig: the white fig (including green figs), the purple fig
and the red fig. These three figs are subdivided into a large number of
varieties. Besides being the sweetest of all fruits, the fig contains
appreciable quantities of vitamins A, B and C. It has laxative and
digestive properties (although if eaten when underripe it may cause an
irritation of the mouth and lips). Figs are more nourishing when dried
and, like prunes, are improved by soaking for 24 hours before use.Forelle Pear: For what they
lack in size, Forelle pears make up in sweet flavor and beautiful
appearance. Known as a great "snacking" pear, Forelles are as wonderful to
eat as they are beautiful to see on display. Learn more about the colorful
Forelle pear below. Forelles are one of the smallest varieties of pears, a
little larger than Seckels. Their symmetrical body, often bell-shaped,
begins with a small round base that tapers evenly to a short neck. Their
stem is usually longer and more narrow than a Seckel. Their most unique
characteristic, however, are the red lenticles, or freckles, that set this
variety apart. Forelles are a very old variety, and are thought to have
originated sometime in the 1600's in northern Saxony, Germany. The name
Forelle translates to mean "trout" in the German language. It is believed
that the variety earned this name because of the similarity between the
pear's brilliant red lenticles and the colors of a Rainbow trout.French Colombard: One of
California's top two white wine grapes, French Colombard is used
extensively in blending as well as for a varietal wine. It produces a
crisp, moderately dry, spicy wine that goes well with lightly seasoned
dishes. It should be drunk young (under 4 years) and always served
chilled.Fugi Apple: This immensely
flavourful, new variety was introduced to North America from Japan in the
1980s, but now North America produces more Fujis than Japan. Each year,
this big, super-sweet, crisp apple gains new fans. The Fuji holds its
texture when baked. It's known for its hard texture and syrupy sweetness.
It's also excellent for baking and salads. Washington's cool weather in the
late fall helps develop its reddish-pink colour and superb flavour. Fujis
are harvested in October and can be purchased October to August. This
variety is a cross of Red Delicious and Ralls Janet bred at a Japanese
research station.
Gala Apple: Pinkish-orange
stripes over a yellow background are the signature of this crisp,
aromatically-sweet, snappy apple. Galas have gained popularity among
consumers in the past 15 years. Snacking and salads are primary uses.
Gala harvest begins in the middle of August and lasts through early
September. Galas are stocked September to May. Gala is a cross of Cox's
Orange Pippin and Golden Delicious developed by New Zealand plant
breeders in 1965.Galia Melon: They resemble a
small cantaloupe and have a light golden-yellow skin when ripe. Their
flesh is lime green and tastes similar to a very sweet honeydew.Golden Delicious Apple: This
yellow to yellow green apple has a sweet, rather bland flavor and juicy,
crisp flesh that resists browning. Golden Delicious apples have a long
season, usually from September to early June. They're a fairly good all
purpose apple though they do tend to lose some flavor when cooked.Gooseberry: The fruit of the
gooseberry bush, a large berry with a slightly hairy skin, usually green
or amber green in colour. In France gooseberries are mainly grown in
Normandy, on a small scale. The French name derives from the use of the
fruit to prepare a sauce traditionally served with mackerel. Gooseberries
are produced on a large scale in the Netherlands anf Great Britian. They
have a low calorific value as they contain little sugar, but they are rich
in potassium, vitamin C and certain trace elements. They may be eaten raw
with suagr or used to make tarts, sorbets, fools, jellies and syrups. They
are an ingredient in puddings, chutneys and fruit salads nad are used to
garnish fish and duck. They also freeze very well.Goumi: A wild berry that
originated in the Far East, but is now grown in the United States. The
goumi has a fleshy red or orange skin covered with silvery dots. When raw,
its flesh is rather sour; it is therefore usually cooked and used in
compotes or as a filling for tarts.Granny Smith Apple: Most of
these crisp, juicy apples are imported from New Zealand and Australia,
though North America now produces some, principally in British Columbia,
California and Arizona. The Granny Smith's freckled green skin covers a
sweetly tart flesh that's excellent for both out of hand eating and
cooking. The imported crop arrives during summer, while those from Norht
America are available through the winter months, making the popular Granny
Smith a year round, all purpose apple.Grapes: The fruit of the vine,
which grows in bunches on a stalk. The skin may be green, yellow, or
purple and encloses a sweet pulp with one to four seeds. Both white and
black varieties are used to make wine. There are also varieties cultivated
as dessert grapes. Choose fruit that is clean, ripe, firm and not too
closely packed on the stalk, which should be firm and crisp. The grapes
should be of equal size, uniformly coloured and without the bloom still
on.Grapefruit: A large round
citrus fruit, 4 1/2 to 7 inches in diameter, the most common varieties of
which have a yellow skin and a refreshing slightly acid tasting pulp.
There are also pink varieties which have a pinkish red tinge to the skin
and pink flesh which is much sweeter. The grapefruit tree probably
originated in the west Indies but a large percentage of the world's crop
is now grown in the southern United states.Gravenstein Apple: This crisp,
juicy, sweetly tart apple has a beautiful green skin streaked with red.
It's in season from August to late September and available mainly on the
West Coast. Although the Gravenstein is considered an all purpose apple
and makes delicious pies and applesauce, it does not do well when baked
whole.Greengage: A veriety of plum
with a green skin, sometimes tinged with yellow, red, or purple and
greenish yellow flesh with good flavour; there are many different strains.
Greengages are delicious eaten fresh and make good jam. The can also be
bought canned in syrup. The French name is an abbreviation of prune de
la reine Claude (Queen Claude's plum), because the fruit was dedicated
to Claude of France, wife of Francis I.Guarana: According to Amazon
jungle legend, the first guarana berry bush sprouted on the sport where a
lightning bolt struck a pair of star crossed lovers from rival Indian
tribes. The guarana plant, known to science as Paullinia cupana
sorbilis, gorws wild in the Amazon, wrapping itself around the tall
trees of the rain forest. Since preColumbian times, the Maues Indians have
culled the seeds at the core of the eye shaped guarana fruit and crushed
them into a powdered drink additive. "The drink is so powerful that while
hunting the Indians do not feel hunger from one day to the next", wrote
John Pilip Bettendorf, a 17th-century Amazon visitor.Guava: A fruit originating in
Central america and the West Indies but now grown in many tropical
countries. There are several verieties: some are pear shaped, some apple
shaped and some are shaped like walnuts. The thin yellow skin of the guava
is dotted with black spots when ripe and someting mottled with green; it
covers an orange pink, white, or yellow pulp. Highly flavoured and
refreshing, yet rather sour, it contains a large number of seeds.
Huckleberry: These are similar
to blueberries, and they're great for making preserves and syrups. Some
specialty markets carry them in the summer. Substitutes would be blueberry
(inconspicuous seeds and less tart, otherwise very close substitute) or
bilberries.Honeydue: These large, choice
melons have either green or orange flesh. As honeydews ripen, they turn
from green to creamy white to yellow. Avoid green ones, but a creamy white
one will (unlike other melons) ripen on your counter in a few days. A
perfectly ripe honeydew will yield just a bit to pressure at the blossom
end and have a sticky, velvety rind.Huckleberry: A wild, blue black
berry that closely resembles (and is often mistaken for) the blueberry.
The huckleberry, however, has 10 small, hard seeds in the center, whereas
the blueberry has many seeds, so tiny and soft that they're barely
noticeable. Additionally, the huckleberry has a thicker skin and a flavour
that is slightly less sweet and more astringent. Unless you pick them
yourself, or have a friend who does, it's unlikely that you will find
fresh huckleberries because they are not cultivated. They're in season
from June through to August and are good eaten plain or in baked goods
such as muffins or pies.
Jackfruit: The fruit of a
tropical tree which originated in India. Oval in shape and studded with
small protuberance, a jackfruit can weigh up to 67 pounds. The skin is
bluish, pale green, yellow, or brown; the flesh is white or yellowish,
full of large seeds. Blanched and then peeled, it is eaten in stews or
baked in an oven as a vegetable. The seeds are cooked in the same way as
chestnuts, either roasted or in a purrée.Jonagold Apple: This juicy,
orange-tinted apple has a tangy-sweet flavour. It�s excellent for fresh
eating, cooking and makes a great pie. A cross of Golden Delicious and
Jonathan developed in a New York apple breeding program.Jonathan Apple: The spicy
fragrance of this bright red apple is to some just as seductive as its
juicy, sweet tart flavour. The Jonathan is in season from September
through February. This all purpose apple is great for out of hand eating,
and for pies, applesauce and other cooked dishes. It doesn't fare well,
however, when used as a baking apple.Jujube: An oval olive sized
fruit with a smooth tough red skin, soft sweet yellowish or green flesh
and a hard stone. The jujube tree, which originated in China, was known to
Homer and the fruit (usually dried) was used medicinally for hundreds of
years. It is much more calorific dried than fresh. The jujube is grown in
the south of France; the Far East exports large jujubes, either fresh or
dried, known as "red dates". The jujube can be eaten as it is, either
fresh or dried and also used in pastry making (cakes, fritters, etc.) and
in savoury dishes (such as meat stuffings and soups).
King Orange: This large
Florida grown orange has a rather flattened shape and loose rough skin. It
has a juicy, sweetly tart flesh and is in season from December through to
April.Kiwano: This melon has a
gorgeous orange rind with spikes poke a stick in it and you'd have a
medieval mace for a Halloween costume. The yellow- reen flesh has the
consistency of jello, and tastes a bit like cucumbers. Substitutes:
cucumber (the flesh lacks the brilliant chartreuse color of the kiwano's
flesh.) or other melon.Kiwi Fruit: A fruit about the
size of a large eg, with greenish brown hairy skin. The plant is a climber
and belongs to the genus Actinidia. It originated in China but is
now cultivated chiefly in New Zealand (hence the name) and also in
California, western France and Israel. The flesh is pale green, highly
perfumed and juicy, with a slight acidic taste. It is rich in vitamin C.
The fruit is ripe when it is soft to the touch.Kumquat: A citrus fruit
originating in central China and now cultivated in the Far East, Australia
and America. It resembles a small orange, the size of quail's egg and has
a sweet rind and a sour flesh. It is rich in vitamin A, potassium and
calcium. It may be eaten fresh (unpeeled) or preserved and is also used to
make conserves and jams. It is an ingredient in various cakes and is
particularly good in stuffings for poultry.
Lady Apple: A tiny apple that
can range in color from brilliant red to yellow with generous red
blushing. Its flesh is sweet-tart and it can be eaten raw or cooked. Fresh
lady apples are available during the winter months. They're also available
canned, and are widely used for garnishing purposes.Lemon: A citrus fruit with an
acid juicy pulp surrounded by an aromatic yellow rind of varying
thickness, called zezt. The different varieties are distinguished by
shape, size, ranging from two to three inches long, thickness of the skin
and the number of seeds; the quality of flavour is fairly consistent. A
good lemon should be heavy, fragrant and have a closegrained peel. As a
lemon becomes ripe, it gets less sour and more juicy.Lime: A citrus fruit closely
related to the lemon. Rounded, with bright green peel and very sour pulp,
it is smaller, more fragrant and juicier than the lemon. Sugar rubbed with
the zezt (peel) is kept in an air tight jar for flavouring tea, creams, or
milk.Longan: A fruit originating in
India and China, which is oval and about the same size as a plum or a
greengage. Its red, pink, or yellow skin covers firm white translucent
flesh which is quite sweet and surrounds a large black stone with a white
eye shaped marking (hence the Chinese name for the fruit lung-yen,
meaning "dragon's eye"). The longan is somewhat similar to lychee, but has
a fainter aroma. In France it can be bought canned in syrup, or sometimes
cystalized (candied). It is used in fruit salads and can be liquidized to
make a refreshing drink.Loquat: A pear shaped fruit of
an ornamental evergreen tree that is native to China and Japan and is
widely cultivated in the Mediterranean basin. The loquat, which is the
size of a crab apple, is also called Japanese medlar or Japanese plum; it
has a slightly downy skin and a white, yellow, or orange flesh that may be
firm or soft, depending on the variety. The fruit may contain one or more
seeds. It has a low calorific value and is rich in calcium and vitamin A.
The loquat is eaten raw as a dessert fruit when very ripe, having a
slightly acid refreshing flavour. It can also be made into jam, jelly,
syrup, or a liqueur.Lychee: Also known a litchi, it
is a fruit that originated in China and which is now grown in the Far East
and the West Indies. It is about the size of a small plum and has a thin
hard knobbly shell that can be removed easily. The shell is green when
unripe, but turns either pink or red. The white, juicy and translucent
flesh surrounds a large dark brown stone; the fruit has a sweet rather
mushy flavour. In Chinese cookery they are often served with meat or
fish.
McIntosh Apple: The McIntosh
is one of the most popular apples. Its several subvarieties range from
yellow to red and crimson. It has a long marketing season.Macoun Apple: This favorite
East Coast apple is small to medium in size and wine red in colour. It is
crisp, juicy and sweetly tart. The Macoun is considered to be an all
purpose apple, but is especially good for eating out of hand.Mandarin Orange: A loose
skinned orange category that includes several varieties that can be sweet
or tart, seedless or not and can range in size from as small as an egg to
as large as a medium grapefruit. They all, however, have skins that slip
easily off the fruit. Among the more well known mandarin orange family
members are clementine, dancy, satsuma and tangerine. The tiny clementine
has a thin peel and a tangy sweet red orange flesh that is usually
seedless. It's cultivated in Spain and North Africa and can usually be
found only in specialty produce markets. Dancy oranges are similar in size
and colour (and equally rich flavored) to clementines but have a plenitude
of seeds. The small Japanese satsuma oranges are almost seedless. Most of
the canned mandarin oranges on the market are satsumas. The most common
mandarin found in the United States is the tangerine, which has a thick,
rough skin and sweet flesh. It was named for the city of Tangier, Morocco.
Mandarin oranges can, depending on the variety, be found in the market
from November through June.Mango: A large tropical fruit
of which there are many varieties. Mangoes are typically oblong and
greenish, ripening to yellow, red, or violet (particularly on the side of
the fruit which has been exposed to the sun). The skin should be slightly
supple. The orange juicy flesh cling to a large flattish nut; it is soft
and sugary with an acid aftertaste. Certain varieties are fibrous, with a
flavour of lemon, banana, or mint.Mangosteen: A round ribbed
fruit, the size of an orange, native to Malaysia. The thick tough dark red
skin covers a delicate juicy white flesh divided into five or six
segments. The mangosteen is eaten fresh, peeled and cut in half. It is
also used in jams, sorbets and exotic salads. In Indonesia it is made into
a vinegar and a concentrated oil is extracted from the seeds to make
kokum butter.Marionberry: The Marionberry
was introduced in 1956, after years and years of cross breeding. The path
that plant breeders travelled to obtain this particular berry was
circuitous, to say the least, but the creation of the Marion berry began
with the pairing of a blackberry with a raspberry, which produced a
Loganberry. Many different crossings sprang from the Loganberry, and
ultimately, two of these breeds the Chehalem and the Olallie were crossed
to produce the Marionberry. This special berry is grown almost exclusively
in western Oregon, and is the most widely planted blackberry variety in
the world. It's named after Marion County, where it was first produced,
and is becoming known throughout the country as the perfect berry for
pies, cobblers and hand to mouth consumption. The seeds are small and not
too numerous, making the Marionberry an excellent choice for home made
jam.May Apple: Though poisonous
when green, the yellow, egg shaped May apple can be safely eaten after
ripening. This member of the barberry family is about the size of a large
cherry. It's lightly sweet and acidic and makes very good preserves. The
May apple is found in the East but is rarely available in markets.McIntosh Apple: Discovered in
the late 1700s by Canadian John McIntosh, this medium crisp, tart sweet
apple has a bright red skin that is sometimes tinged with green. It's
available from late September through March. Though the McIntosh is
considered to be an all purpose apple, it doesn't hold up well when
subjected to lengthy cooking.Mediar: A yellowish brown pear
shaped fruit, with greyish flesh enclosing five seeds (certainvatieties
are seedless). It is native to central Asia and southeastern Europe and
was known in ancient times. It sometimes grows wild in Britian and Europe.
The mediar is edible only when overripe, after the first frost if it is
still on the tree, or after it has been left to ripen slowly on straw. It
has a mildly acid and slightly winelike flavour. The fruit is usually made
into compotes and jellies.Melons: The roundish fruit of
serveral varieties of climbing plant belonging to the family
Cucurbitaceae. Melons have a hard rind and a juicy sweet flesh that is
usually eaten fresh at the beginning of a meal, as an hors d'oeuvre, or at
the end, as a fruit. It can also be used to make jams and pickles. Melons
are very high in water content. It contain vitamins B and C. To prevent
the flesh discolouring it should not be cut with a steel knife. A good
quality melon should feel heavy for its size and should have a thick
unmarked rind that should give slightly when pressed gently with the
fingers at the stalk end. The female melon is the most sought after and
can be distinguished when the end opposite the stalk has a large coloured
circle that resembles the areola of a woman's breast.Merlot: A red wine grape widely
grown in France's Pomerol and Saint Imilion districts of bordeaux and, to
a lesser extent, in California and the Pacific Northwest. The wine it
produces is similar in flavour to Cabernet Sauvignon, but tends to be
softer and more mellow. It also matures sooner than Cabernet. Though the
Merlot grape has been principally used for blending in the United States,
it's now beginning to be appreciated on its own. The French have long
known its value as is indicated by the great Chbteau Petrus of Pomerol,
which is often 100 percent Merlot.Mirabelle: A small yellow plum
with a firm sweet tasting flesh; it is grown mainly in Alsace and Lorraine
the metz mirabelle is regarded as one of the best varieties. Mirabelle
plumbs are stewed, made into jam, preserved in syrup and used to make a
white brandy. They are also used in flans and tarts. In Lorraine mirabelle
brandy is protected by an appellation.Mulberry: The fruit of the
mulberry tree, which is somewhat similar to the blackberry but has a
higher calorific value and a low vitamin content. It is used in the same
ways a blackberries.Muscadine Grape: Found in the
southeastern United States, this thick skinned purple grape has a strong,
musky flavour. It's a native American grape grown mainly to be eaten
although it's also used to make a limited amount of wine. In fact, the
muscadine was one of the first varieties from which wine was made in
America. One of its varieties the scuppernong is used to make a
sweet wine that is still popular in the South.Muscat Grape: Any of several
varieties of white or black grapes. The characteristic trait of the muscat
is its sweet, musky flavour. Muscat grapes are grown around the world in
temperate climates such as Italy, France, Greece, Spain and California. In
addition to being eaten out of hand and made into raisins, the Muscat
grape is used to make a variety of fragrant wines.
Navel Orange: Grown in
California, Arizona and Florida, the navel is an excellent eating orange.
Its name originates from the fact that the blossom end resembles the human
navel. This large fruit has a bright orange skin that's thick and easy to
peel. The pulp is sweet, flavourful and seedless. Available from late fall
through late spring, the navel orange is sometimes called
Washington, Riverside or Bahia navel.Nectarine: A variety of peach
with a smooth skin, reddish tinged with yellow and firm sweet juicy flesh.
Nectarines are eaten plain and can be usedinstead of peaches in
desserts.Newtown Pippin Apple: This
all purpose apple is great for both eating and cooking. The skin is
greenish yellow to yellow in colour, the flesh is crisp and juicy and the
flavour is slightly tart. Also called simply pippin or sometimes
yellow pippin, this flavorful apple is available midwinter through
to midspring.Niagara Grape: A North American
table grape grown in the eastern United States and, because it doesn't
ship well, found only in the areas where it's grown. The large, juicy
Niagara is in season from September through October. It's round to oval in
shape, pale greenish white and has a sweet, foxy flavour. A limited number
of Niagara grapes are made into wine.Northern Spy Apple: A large,
sweet tart apple with a red skin marked with yellow streaking. This all
purpose apple is available from October through March. It can also be
known as spy apple.
Olive: The small oval fruit of
the olive tree, widely cultivated in Mediterranean regions. The fruit
ripens from green to black; the fleshy pulp, enclosing an oval stone, is
the source of olive oil and the whole fruit, stoned or stuffed, is used in
cookery as a flavouring ingredient, or hors d'oeuvre.Orange: It is round with a
orange or yellow skin and sweet juicy flesh, divided into segments which
may or may not contain seeds. The different varieties of sweet oranges are
classified into four groups: navel, blondes, blood oranges and late
oranges. Choose fruit that are shiny and heavy for their size. they are
not easily damaged and keep well.
Palmyra: A palm tree of Asia
and Africa with edible buds and young shoots. The pulp of the fruit is
made into a kind of flour used in numerous local dishes: in Sri Lanka, it
is also used to make a popular jam. The fruit may also be eaten either raw
or roasted. The sap can be used in the preparation of fermented
drinks.Papaya: A large tropical fruit
with a smooth yellowish skin; its orange coloured flesh has a centeral
cavity filled with black seeds. It has a low calorific value but is rich
in vitamins B and C. It can be cooked as a vegetable when green and unripe
or eaten ripe, as a fruit. When it is completely ripe, the papaya is
served as an hors d'oeuvre like melon, in a salad, or as a dessert with
sugar and cream. Its juicy and refreshing pulp is improved by flavouring
with a little rum.Passion Fruit: The edible fruit
of the passionflower, a climbing plant, also known as granadilla,
originating in tropical America but also grown in the West Indies, Africa,
Australia and Malaysia. The fruit is the size of a hen's egg with
yellowish green or brownish red leathery skin, which is smooth and shiny
when unripe and wrinkled when mature. The orange yellowish flesh, which is
slightly acid and very fragrant, contains small edible black seeds. It is
rich in vitamins A and C. It can be cut in half and eaten raw, sprinkled
with sugar (and sometimes with Kirsch or rum), or the pulp can be sieved
and the juice made into sorbets, drinks, jellies and creams. Passion fruit
pulp is used as a filling for the classic dessert Pavlova.Pawpaw: Many people feel that
this is just a mispelling of the fruit papaya. This is not true. There is
an old North American fruit called the paypay or pawpaw. The pawpaw is
from the geneus Asimina triloba. The fruit is on 15 to 20 foot trees. The
flowers are approximately 2 inch wide purple flowers. The fruit grows in
clusters or bunches like short fat bananas, ripening in late Summer. There
are actual varieties call overleese. The flavor is suppose to be something
like a combination of bananas and vanilla pudding. There is an increased
interest in this fruit since there has been discovered to be anti cancer
and pesticidal compounds in the twigs of the tree.Peach: The fruit of a peach
tree, with a velvety skin, juicy sweet flesh, which can be white or yellow
in colour and a single stone (pit). The peach tree originated in China,
where it has been growing since the 5th century BC. They are highly
digestible and are rich in potassium and vitamins A, C, B1 and B2. Ensure
that they are ripe and have a fine unblemished skin. Most of the vitamins
are in the skin.Pears: The fruit of a pear
tree, which narrows towards the stalk and has a yellow, brown, red, or
green skin, a fine white slightly granular flesh and a centeral core. A
distinction is made between summer, autumn and winter pears, which can be
either dessert or cooking varieties. The fruit is not only used in a wide
range of desserts, but also in some meat dishes, confectionery (jams,
crystallized (candied) fruit, etc.) and in distilling.Persian Melon: These are large,
round melons. They're excellent when vine ripened, but mediocre when not.
Avoid Persian melons that have green backgrounds below the netting they
were picked too early. Also avoid those with protruding stems, or tears in
the rind at the stem end it's a tell tale sign that the melon was picked
too soon. When ripe melons are picked, the stem falls off easily, leaving
a small, clean depression. They peak in the summer months.Pepino: This fragrant fruit has
its origins in Peru, though it's now grown in New Zealand and other
subtropical and temperate climates. The exotic looking pepino has a
smooth, glossy, golden skin streaked with violet. It can range in size
anywhere from that of a plum to that of a large papaya. The skin, seeds
and flesh are all edible.The perfumy yellow gold flesh is juicy and
lightly sweet, with a mild cantaloupe flavour. Pepinos are available from
late fall to midspring in specialty produce markets and some supermarkets
that carry exotic produce. Choose those that are fragrant and give
slightly to palm pressure. They can be ripened at room temperature, if
necessary. Judge the ripeness by the deep golden background colour.
Pepinos should be peeled before using for out of the hand eating, in fruit
salads or as an accompaniment or garnish to meats or vegetables. They are
also called mellowfruit, pepino melon and
treemelon.Persimmon: The fruit of a tree
of Japanese origin that has been cultivated for centuries in China and
Japan and is now cultivated commercially in Italy and other Mediterranean
countries ans also in the Middle East and the United States. The Japanese
persimmon resembles an orange tomato , with soft sweetish orange red flesh
and up to eight seeds. It should be eaten when very ripe, otherwise it has
a bitter taste. When it ripens, the skin becomes transparent. The flesh is
usually eaten fresh, but can be made into compotes, jams, or sorbets. It
is rich in potassium and vitamin C.Petite Sirah; Petite Syrah:
Grown mainly in California, this red wine grape produces a big, robust and
peppery wine. Although not as popular as California's Cabernet Sauvignon,
Pinot Noir or Zinfandel, Petite Sirah has a following among those who like
big, full bodied wines. The Petite Sirah grape is also used as a blending
grape to give a little more zest and complexity to other red wines. This
varietal is also spelled Petit Syrah and Petit
Sirah.Pineapple: A tropical planet
whose fragrant fruit, weighing 2 1/2 to 5 1/2 pounds, resembles a large
pine cone and is topped with a cluster of green leaves. When the fruit is
properly ripe, these leaves come away easily. Its russet skin with
lozengeshaped scales enclose the yellow juicy flesh. Rounded slices are
always served with the centre removed.Pink Lady Apple: Firm, crisp
flesh and a unique, tangy-tart, sweet flavour are characteristic of this
apple. Snackers and bakers give the variety high marks in consumer tastings.
Crisp fall nights bring on the bright pink colour that gives the apple its
name. Supplies of Pink Lady last from November to August. A cross of Golden
Delicious and Lady Williams developed in a Western Australia breeding
program.Pinot Blanc: A variety of white
grape that is used in some white Alstian wines and bottled as a varietal
by a few California wineries. Pinot Blanc wine is crisp and dry but has
less intensity and flavour than Chardonnay. Its price is also considerably
lower. Pinot Blanc goes well with chicken and seafood.Pinot Noir: The red grape that
produces the spicy, rich, complex French red Burgundies as well as Pinot
Noirs from California, Oregon and Washington. It's also important in
making French Champagnes and American sparkling wines. French Burgundy
wines like Romanie Conti and Chambertin are world renowned for being
elegant, soft and smooth. They also command tremendous prices. The
American Pinot Noirs are less expensive and some particularly those from
California and Oregon are rapidly gaining in excellence and popularity.
Pinot Noirs go well with almost any food.Pitahaya: The pitahaya, an
exotic fruit of the cactus family, has a long lineage in the western
hemisphere, being mentioned as a popular Aztec fruit in historical
documents of the 13th century. The fruit was greatly enjoyed by the
Spanish conquerors. Currently Pitahaya is grown, in great part, by small
farmers in Southern Mexico and the Central American countries of
Nicaragua, Guatemala, Columbia, in South America, has become one of the
largest producer of the crop. Production and consumption of the fruit in
other parts of the world has long been noted. In Vietnam the pitahaya is
known as "Dragon Fruit" and recently the Israelis are experimenting with
the fruit in the Negev Desert. Aside from its unique taste, appearance and
fluroescent coloring the pitahaya possess other remarkable attributes. In
the producing countries the fruit is used to make candy, juices and jams.
The pulp is used to produce alcoholic beverages. Most remarkably, the
medicinal qualities of the fruit range from alleviating common stomach
problems to its recommendation for diabetics and persons with endocrinic
problems.Plantain: These look just like
large green bananas, and they're usually cooked before eating. Hispanic
and Caribbean use them like potatoes, either frying them or boiling them
in stews. Different recipes may call for plantains in varying stages of
ripeness, with their skins either green, yellow, or black. A green
plantain will first turn yellow and then black if allowed to ripen at room
temperature. As it ripens, the pulp becomes sweeter and less
starchy.Plum: A yellow, green, red, or
purple stone fruit which is eaten fresh from July to September as a
dessert fruit and has numerous uses in pâtisserie and confectionery.
It is also dried (prunes), preserved in brandy and distilled to produce a
spirit. The plum is a juicy yet fairly acid fruit with quite a high sugar
content and containing potassium, calcium and vitamins. Plums selected for
eating should be ripe but not soft, wrinkled, or blemished; a very slight
matt white bloom on the surface proves that they have not been handled too
much.Pomegranate: A shrub of Asiatic
origin, cultivated for its large edible fruit. The fruit has a tough
redish yellow or green skin enclosing many red seeds surrounded by sweet
pinkish juicy pulp.The fruit is regarded as a symbol of love and fertility
because if its numerous seeds. The fruit is low in calories and it is high
in phosphorus.Pomelo: The largest of citrus
fruits, sometimes known as shaddock. The pomelo is pear shaped with a
thick skin and a bitter coarse flesh similar in flavour to the grapefruit.
It can be eaten on its own or used in the recipes for grapefruit.Prickly Pear: The edible
oranged red pear shaped fruit of a species of cactus. The fruit has a
thick skin covered with large prickles and must be handled with care,
preferably wearing gloves. The prickles can be removed by rubbing the skin
with a thick rough cloth. The fruit is peeled and eaten raw, sprinkled
with a little lemon or lime juice. It can also be cooked and puréed
for use in desserts and preserves. An oil can be extracted from the seeds
and the seeds can be sprouted to produce edible shoots, which are used
mainly for animal feed.
Quetsche: A variety of plum
with mauve skin and a sweet well flavoured yellow flesh. It is grown
mostly in Alsace, from where it gets its original German name
(Zwetsche). It is particularly suitable for tarts, compotes and
jams and is the source of a well known brandy, which is smooth and
fruity.Quince: A yellow fruit of a
tree native to Asia but widely cultivated in temperate regions. Round or
pear shaped, it is covered with a fine down when ripe. It has a strong
smell and its flesh, which is very hard and biter when raw, is rich in
tannin and pectin. Quince must always be cooked and it is used to make
some fragrant and delicate dishes.
Rambutan: An exotic fruit,
belonging to the same family as the lychee, originating in Malaysia and
very common thoughout southeast Asia. The thick red shell is covered with
hooked hairs and the translucent sweet pulp has less flavour than that of
the lychee. The rambutan is eaten peeled, in fruit salads, but can also
accompany poultry or pork.Raspberry: The fruit of the
raspberry cane, which grows wild in the woods or can be cultivated in the
garden. In France, Britain and North America it is cultivated in open soil
or under frames. Raspberries are oval or conical in shape, rather small
and have a sweet, slightly acid, flavour. They are usually fairly dark
red, but yellow coloured varieties have also been produced. Regarded as a
dessert fruit par excellence, the raspberry can be eaten with sugar
or cream.Red Delicious Apple: This
large, brilliant red (sometimes streaked with green) apple has an
elongated shape with five distinctive knobs at its base. It's juicy and
sweet but lacks any distinguishing tartness. The Red Delicious is in
season from September through April. It is good for eating out of the hand
but does not cook very well.Redcurrant: A shrub of the
genus Ribes that is cultivated for its fruit - small red acid
tasting berries growing in clusters of 7 to 20. (The whitecurrant is a
variety producing slightly sweeter white berries. It is prepared and used
in the same way as the redcurrant.) They are rich in citric acid (which
gives they their acid taste), pectin and vitamins. they are mostly used to
make jams and jellies, used both in pâtisserie and for sauces, etc.
The fruit can also be eaten raw, sprinkled with sugar.Rhode Island Greening Apple:
This medium size, green to yellow green apple has a sweet tart flavor that
seems to intensify when cooked. Because both texture and flavour hold up
to heat, most of the Rhode Island greening crop is sold for commercial
processing (applesauce, pies, etc.). It is also good for out of hand
eating and is available from October through to April, mainly in the
eastern and central North America. A variant grown in the western half of
the country is called Northwest Greening.Ribier Grape: One of America's
bestselling grapes, the Ribier is large, round and has a tough blue black
skin. The flesh is juicy, sweet and contains a few seeds. Ribier grapes
are in season from July through to February.Riesling: Riesling is
considered one of the world's great white wine grapes and produces some of
the very best white wines. It's a native of Germany, where it's believed
to have been cultivated for at least 500 and possibly as long as 2,000
years. Riesling wines are delicate but complex, and characterized by a
spicy, fruity flavour, flower scented bouquet and long finish. Riesling is
vinified in a variety of styles ranging from DRY to very sweet. In
Germany, these sweet wines which are usually affected by botrytis cinerea
are graded in ascending order of sweetness as auslese, beerenauslese and
trockenbeerenauslese. California winemakers now produce high quality,
German style Rieslings, which are lighter, more delicate, and slightly to
medium sweet. Because the name "Riesling" is used in many ways, it's
sometimes difficult to find wines truly made from this variety. In
California, for instance, Johannisberg Riesling is the true Riesling,
whereas Gray Riesling and Emerald Riesling are actually other varieties. A
bottle of California wine labeled simply "Riesling" usually means that the
wine's made from one of the lesser varieties, not Johannisberg
Riesling.Rome Beauty Apple: This apple
is in season from November through May, the Rome Beauty apple has a deep
red skin with some yellow speckling on it. The off white flesh ranges from
tender to mealy, its flavor from mildly tart to sweet and bland. It holds
it shape well when cooked and for that reason is often the fruit of choice
for baked apples or for other cooked apple dishes.Rowanberry: An orange red berry
the size of a small cherry. It is the fruit of the mountain ash tree, a
species of Sorbus. The berries are used when almost overripe to
make jam or jelly (good with venison) and on a small scale, brandy. They
have a tart flavour.
Santa Claus Melon: This is
distinguished mostly by its long shelf life you can store an uncut Santa
Claus melon for several months. They have thick rinds, so don't bother
smelling them for ripeness they don't give off much of an aroma.Santa Rosa Plum: A yellow or
dark red fruit which is round, egg shaped, or slightly pear shaped. also
known as spondias, hog plum and spanish plum, it is cultivated in Mexico,
the Philippines and the West Indies. Its sweet juicy flesh tastes rather
like an orange.Sapodilla: The fruit of a
Central American tree cultivated in many tropical countries. It is about
the size of a lemon, covered with a rough grey or brown skin; its reddish
yellow flesh, which taste similar to the apricot, is eaten almost
overripe, peeled and with the seeds removed.Sapote: This tropical fruit has
sweet, creamy pulp that's wonderful in fruit salads or shakes. They arrive
in the summer. Since they bruise easily when ripe, they are usually sold
while they're still hard. Take them home and let them ripen on the counter
for a few days until they yield to a gentle squeeze. Remove the peel and
seeds before serving.Sauvignon Blanc: Widely
cultivated in France and California (and also grown in Italy, Australia,
New Zealand and Chile), the Sauvignon Blanc grape imparts a grassy,
herbaceous flavour to wine. It's one of the main grapes used to produce
the elegant dry wines from Bordeaux (Graves) and the Loire Valley (Pouilly
Fumi), as well as the seductively sweet sauternes. Many wineries
particularly in California use this grape to produce wonderful wines that
are bottled under the varietal name, Sauvignon Blanc (sometimes labeled
Fumi Blanc).Seckel Pear: Seckels are tiny
pears, with a chubby, round body, small neck, and short stem. Their skin
is usually green, but frequently exhibits a dark maroon blush that
sometimes covers the entire surface of the pear. Seckels are believed by
many to be the only truly American variety of pear in commercial
production. Unlike other varieties developed in the U.S. from a cross or
bud sport of other European cultivars, Seckels are thought to have
originated as a wild seedling near Philadelphia. They were discovered in
the early 1800's. This may or may not be true, however. It is possible
that German imigrants travelling westward through the area dropped fruit
or left seeds behind.Sémillon: A white grape
grown in France and, to a lesser extent, in California, Australia, Chile
and Argentina. Semillon is bottled on a limited basis as both a dry and
semisweet varietal. It's also sometimes blended with sauvignon blanc. Its
greatest claim to fame, however, is its susceptibility to botrytis
cinerea, making it one of the grapes most often used for dessert wines
such as the French sauternes and some U.S. late harvest wines.Seville Orange: A popular
bitter orange grown in the Mediterranean region. It has a thick, rough
skin and an extremely tart, bitter flesh full of seeds. Because of its
high acid content, the Seville is not an eating orange but (because of
that same acidity) is extremely popular for making marmalades as well as
liqueurs such as cointreau, curaçao, grand marnier and triple sec.
The Seville orange also finds its way into sauces and relishes, and is a
particular favorite with duck because its acidity helps counteract the
fatty flavor. The dried peel is often used for seasoning.Sloe: The fruit of the
blackthorn, a thorny shrub common throughout Europe. The sloe resembles a
very small blue plum, with firm greenish flesh that is juicy and very
sour; it is edible only after the first frost. Sloes are used to make jam
and jelly, sloe jin and sloe wine, a liqueur (in Anjou), a ratafia and a
highly prized fruit brandy.Sorb Apple: The fruit of the
service tree. Sorb apples resemble small greenish or reddish pears; they
are gathered after the first frost and become pulpy and sweet when they
are overripe. They can then be eaten without further preparation, like
medlars, but they are more delicate flavour. In the west of France, they
are also used to make a fermented drink called cormé, which
is like cider.Soursop: Soursop fruit comes
from West Indies and northern South America. The fruit is more or less
oval or kidney shaped four to 12 inches long, six inches wide and may
weigh up to 10 to 15 pounds. The skin is dark green and covered with short
green prickles. The inner surface is cream coloured and granular
punctuated with black seeds. It has a pleasant pineapple like aroma.
Soursop has a musky, juicy, acid to subacid flavor which is unique. The
flavor is a combination of pineapple and strawberry with a hint of
cinnamon. Juicy and meaty characters.Star Fruit: Star fruit have a
clean, crisp texture, and they make terrific star shaped garnishes when
sliced. They're also easy to use, since they don't need to be peeled or
seeded, and they're slow to discolor. Some varieties are sweet, some are
sour. Try to avoid ones that have brown spots or streaks.Stayman Apple: A striped, dull
red apple with an off white flesh that's juicy, crisp and tart. The
Stayman apple is good both raw and cooked. It's available from late
October through to April.Strawberry: The red, roughly
conical, fruit of the strawberry plant, cultivated in numerous varieties
throughout Europe and North America. Strawberries should be rinsed quickly
if dirty before hulling them. They should never be soaked, handled too
much, or exposed to heat and should be eaten within one hour of
preparation. They are often served as a dessert with sugar or cream. They
may also be steeped in wine, champagane, or Kirsch.Sultana: Originating in Smyrna,
Turkey, this small, pale golden green grape was once used to make wine.
Today, however, it's cultivated primarily for raisins. Its offspring in
the United States is known as the Thompson seedless grape.Sweet lime: A small citrus
fruit that is often confused with the other varietie, but which
constitutes a separate species. It is spherical , greenish yellow,
strongly scented and produces a large quantity of acid juice. Its grated
rind is an ingredient in certain chutneys.Sylvaner; Silvaner: Long
popular in Germany and surrounding areas of Europe, this white wine grape
is now being grown in other parts of the world such as the United States
and Chile. Though the wine produced from Sylvaner grapes is light and
pleasant, it's not as flavourful or fruity as Germany's Johannisberg
Riesling.
Tamarillo: This fruit is
notable more for its ravishing beauty than its flavor. It's about the size
of a oblong plum, with a smooth peel that can be purple, red, orange, or
yellow, with the yellow variety tending to be a bit sweeter. Slicing it in
half reveals black or orange flesh (the darker the peel, the darker the
flesh) surrounding a nest of seeds. It's more acidic than sweet, and
tastes a bit like a tomato. It's best if it's peeled and cooked before
eating.Tamarind: The fruit of a
leguminous evergreen tree, which originated in west africa but is now
grown in the West Indies, India, tropical Africa and southeast asia. The
brown pods contain a bitter sweet pulp dotted with a few hard seeds.
Tamarinds are mostly used for preparing jams, sorbets, chutney, drinks and
condiments.Tangelo: A citrus fruit
produced by crossing a tangerine and a grapefruit. It can be peeled as
easily as a tangerine. Irregular in shape, the tangelo (an american
hybrid) is bigger and more acid than an orange, but it is used in the same
way - as fresh fruit, for fruit salad and for fruit juice.Tangerine: A citrus fruit
resembling a small slightly flattened orange; it originated in China and
is also called a mandarin. They are very easy to peel and the pulp is
sweet and fragrant, but contains many pips. Usuaaly eaten fresh for
dessert, it can also be preserved and used in cooking and pâtisserie
in the same way as orange.Tayberry: This berry has become
increasing popular in the last decade in Oregon. It came to be in 1977 in
Scotland, near the Tay River, when the corss between a raspberry and
Aurora, a trailing blackberry was made. It's flavor is similar to the
Loganberry, with a bit more zest and earthiness.Temple Orange: This loose
skinned orange is somewhat oval in shape and has a rough, thick, deep
orange skin. Thought to be a cross between a tangerine and an orange,
the temple has a sweetly tart flesh and a goodly number of seeds. It is in
season from December through to March.Thompson Seedless Grape: The
best selling grape in the United States, the Thompson seedless is medium
sized with a thin, pale green skin. It contains no seeds and has a
sweet, rather bland flavour. Its peak season is from June through to
November.Tokay Grape: A large, oval
California table grape (also called Flame Tokay) with a thick red
skin and bland tasting flesh with seeds. Tokays are available from August
through December. They're also sometimes used to make wine of the same
name. Tokay is also a sweet white wine from Hungary's Tokay region, which
is made primarily from the Furmint grape. Botrytis cinerea-infected grapes
from the better vintages produce marvelous dessert wines that rival the
best from France and Germany.Transparent Apple: The
Transparent is a popular early apple which ripens in late July or early
August. It is eaten both raw and cooked, and is especially liked for
applesauce. 
Ugli: A tropical plant,
originally from eastern India, similar to the lemon tree and having a
fragrant fruit resembling medium sized oranges. the indians (who call them
bilva or mahura0 cook ugli fruit in ashes because of their
leatheriness, then eat them with sugar. they can also be made into jam.
This grapefruit-mandarin cross looks like a grapefruit in an ill fitting
suit. It's sweet and juicy, though, and simple to eat since the peel comes
off easily and the fruit pulls apart into tidy segments that are virtually
seedless.
Valencia Orange: Grown in
Arizona, California, Florida and Texas, the Valencia orange has a thin,
deep golden skin that's difficult to peel. Its flesh is sweet, juicy and
contains few seeds. The Valencia is good both as a juice fruit and for
eating out of hand. It is in season from January through to
November.
Watermelon: A large spherical
or oval fruit, weighing 6 to 11 pounds, with a dark greem rind and pinkish
flesh that is sweet and very refreshing but slightly insipid; the pulp is
studded with large flat seeds. Of tropic origin, known since antiquity,
the watermelon is grown in many countries, particularly Spain and parts of
the United States. It should be very heavy and not sound hollow. It has a
high water content (92%), a low calorific value and contains vitamins B
and C.Winesap Apple: Juicy and tart,
the Winesap apple has a crisp, yellowish flesh covered with a deep red
skin. This all purpose apple has good keeping qualities and is available
from November through to May.
York Imperial Apple: This is a
medium to large apple with firm flesh that is tartly sweet. The York
Imperial's skin is red with yellowish streaks and the flesh is off white.
It is an excellent cooking apple and is a favorite for baked apples
because it keeps its shape during the cooking. This apple is available
from October through to April.Yuzu: A sour Japanese citrus
fruit, which is used almost exclusively for its aromatic rind. The rind of
the yuzu (which is about the size of a tangerine) has an aroma that's
distinct from lemons and limes or any other Western citrus fruit. Yuzu
rind is used as a garnish or small slivers are added to various dishes to
enhance their flavour. This fruit can be found in some Japanese
markets.
Zante Grape: In the United
States, where California is the major grower, this tiny (1/8 to 1/4 inch
in diameter) purple grape is predominantly used to make the dried currant.
The seedless, very sweet Zante grape also still flourishes in Greece,
where it originated. Fresh Zantes can sometimes be found from late summer
to late fall in specialty produce markets. Trendy restaurants often use
tiny clusters of them as a garnish. They're available year round as dried
currants.Zinfandel: A red wine grape
originally thought to be indigenous to California. Recently, however,
experts have concluded that the Zinfandel grape was brought to the United
States from Italy's Puglia region, and is a descendant of the primitivo
grape grown there. Regardless, the Zinfandel grape with its spicy,
raspberry flavors makes marvelous, fruity red wines ranging from lighter
styles to big, rich bottlings that can rival cabernet sauvignon. In the
1980s, white Zinfandel (a blush wine) also gained considerable popularity.
Occasionally, late picked grapes full of concentrated sugar are made into
late harvest Zinfandels and served as dessert wines or in place of
port.