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Food recovered by food waste critic Robin Greenfield in Madison, Wisconsin, from two days of recovery from dumpsters [1]. Food loss and waste is food that is not eaten. The causes of food waste or loss are numerous and occur throughout the food system, during production, processing, distribution, retail and food service sales, and consumption.
The fruit's flavor is similar in some respects to that of a ripe tomatillo, but notably has a strong flavor of pineapple as well, a fact reflected in the name of a common commercial variety, "Cossack Pineapple". The ripe fruit of Physalis pruinosa var. argentina J. M. Toledo & Barboza is a food source for the Pilagá ethnic group. [3]
It is very often used to stuff pastries. Flan: Eggs, Milk, Sugar A very often eaten dessert. It is cooked with caramel in a Bain-marie. It is often served with dulce de leche, cream or both. Garrapiñadas Peanuts, vanilla, caramel A local street food which is made of peanuts, vanilla and sugar caramel, and sold in small bags in the shape of tubes.
Crisp (dessert) – Fruit-based American dessert – fruit baked with a sugary, streusel-like topping, generally containing oats or nuts (or both) Crumble – Dish of British origin; Date shake – Type of sweet drink using dates as the main ingredient; Duff (dessert) – Dessert from the Bahamas; Es buah – Indonesian iced fruit cocktail dessert
The definition of fruit for this list is a culinary fruit, defined as "Any edible and palatable part of a plant that resembles fruit, even if it does not develop from a floral ovary; also used in a technically imprecise sense for some sweet or semi-sweet vegetables, some of which may resemble a true fruit or are used in cookery as if they were ...
Quince cheese is prepared with quince fruits. The fruit is peeled and cored, and cooked with a teaspoon of water and from 500 to 1000 g sugar [2] per kg of quince pulp, preferably in a pressure cooker, but it can also be left for longer (40 minutes–1 hour) in a regular pot, in this case with a little more water (which will then evaporate).
The peel is less palatable and usually discarded after peeling the fruit, optimally done from the blossom end, but often started from the stalk end. The inner part of the common yellow dessert variety can be split lengthwise into three sections that correspond to the inner portions of the three carpels by manually deforming the unopened fruit. [12]
The fruit of the rambutan tree may be eaten raw by removing the peel, eating the pulp, and discarding the seed. Rambutan is most often used in desserts, such as sorbets and puddings, but also in curries and savory dishes. The flavor is similar to lychee and pairs well with other tropical fruits. [citation needed]