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Explore daily insights on the USA TODAY crossword puzzle by Sally Hoelscher. Uncover expert takes and answers in our crossword blog. ... PLANTAIN (42A: Fruit fried twice to make tostones) Tostones ...
Crosswordese is the group of words frequently found in US crossword puzzles but seldom found in everyday conversation. The words are usually short, three to five letters, with letter combinations which crossword constructors find useful in the creation of crossword puzzles, such as words that start or end with vowels (or both), abbreviations consisting entirely of consonants, unusual ...
The reddish-brown fruit is a pome, 2–3 cm (3 ⁄ 4 – 1 + 1 ⁄ 4 in) diameter, with wide-spreading persistent sepals around a central pit, giving a 'hollow' appearance to the fruit. [7] In cultivated forms the diameter is even between 3 and 8 cm ( 1 + 1 ⁄ 4 and 3 + 1 ⁄ 4 in).
It is widely cultivated for its edible fruit, which takes the form of seed pods, and as an ornamental tree in gardens and landscapes. The carob tree is native to the Mediterranean region and the Middle East. [1] Portugal is the largest producer of carob, followed by Italy and Morocco.
Flowers Ripe fruit. It occurs in the western Mediterranean Basin, France, Spain, and Portugal, and Macaronesia, Azores, Canary Islands and Madeira. Prunus lusitanica is rare in the wild, found mainly along mountain streams, preferring sunshine and moist but well-drained soils. It is moderately drought-tolerant.
Prunus armeniaca is a small tree, 8–12 m (26–39 ft) tall, with a trunk up to 40 cm (16 in) in diameter and a dense, spreading canopy. The leaves are ovate, 5–9 cm (2.0–3.5 in) long and 4–8 cm (1.6–3.1 in) wide, with a rounded base, a pointed tip and a finely serrated margin.
It has been widely grown around the Mediterranean since it appeared in Italy (between 1810 and 1818), but was not found in the orient until it was exported there. [1] It is one of the most commercially important citrus. Its sweet fruit is eaten, its rind oil is used to flavour food and drinks, and petitgrain oil is extracted from the pruned ...
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).
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