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Joray Fruit Rolls were developed by Louis Shalhoub in the 1970s and have been produced in New York City since then. [citation needed] The fruit roll is a derivative of the Levantine confection, amardeen, a thick paste made from dried apricots. [1] Made from real fruit, these fruit leather products are fat-free and kosher. [2]
[6] [5] Some in the Levant add pine nuts and ice to their qamar al-din, making a beverage that resembles a thicker, apricot-flavored version of jallab. [7] In Syria, it is also casually eaten without being turned into a drink, as the fruit roll to snack on itself. A common variation is wrapping the fruit leather around a piece of walnut.
Once all the juice is eaten, the saladitos are eaten. The pits can be cracked open to eat the seed, too. Another method is to eat the saladito without any other fruit, and either cracking open the pit to eat the seed or discarding the pit. One can also first rinse the saladito with water, and then eat it plain.
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This summer, stay hydrated and refreshed with these yummy fruit flavored water recipes that you can make at home. Skip to main content. 24/7 Help. For premium support please call: ...
Lavashak is an ancient Iranian snack that dates back thousands of years. The mass of overcooked fruit is salted, pressed through a sieve, smoothed to a height of approximately two millimeters, and dried until it has cooled down and is firm. [1] Lavashak is also available in Iranian cuisine in sweet, sour and sweet-sour varieties.
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Tklapi (Georgian: ტყლაპი) is a traditional Georgian [1] [2] puréed fruit roll-up leather. It is spread thinly onto a sheet and sun-dried on a clothesline. It can be sour or sweet. The sour version is made of cherry plums, which are often used for soups and stews, mostly with Kharcho.