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  2. Polo (confectionery) - Wikipedia

    en.wikipedia.org/wiki/Polo_(confectionery)

    Polo is a brand of breath mint whose defining feature is the hole in the middle. The peppermint flavoured Polo was first manufactured in the United Kingdom in 1948, by employee John Bargewell at the Rowntree's Factory, York, and a range of flavours followed.

  3. Gummy bear - Wikipedia

    en.wikipedia.org/wiki/Gummy_bear

    Gummy bears (German: Gummibär) are small, fruit gum candies, similar to a jelly baby in some English-speaking countries. The candy is roughly 2 cm (0.8 in) long and shaped in the form of a bear . The gummy bear is one of many gummies , popular gelatin -based candies sold in a variety of shapes and colors by various brands such as Haribo .

  4. Pouteria lucuma - Wikipedia

    en.wikipedia.org/wiki/Pouteria_lucuma

    When eaten raw, the very sweet fruit is bright yellow and has a mealy and dry texture. [2] In Peru, it is more commonly used as a flavor in juice, milk shakes, and especially ice cream. Its unique flavor in such preparations has been described variously as being similar to sweet potato, maple syrup, or butterscotch.

  5. Reese's Peanut Butter Cups - Wikipedia

    en.wikipedia.org/wiki/Reese's_Peanut_Butter_Cups

    Reese's Peanut Butter Cups (/ ˈ r iː s z /, REE-sz) [3] are an American candy by the Hershey Company consisting of a peanut butter filling encased in chocolate. They were created on November 15, 1928, [4] by H. B. Reese, a former dairy farmer and shipping foreman for Milton S. Hershey.

  6. Manilkara zapota - Wikipedia

    en.wikipedia.org/wiki/Manilkara_zapota

    The fruit is a large berry, 4–8 cm (2–3 in) in diameter. [ 13 ] [ 16 ] An unripe fruit has a firm outer skin and when picked, releases white chicle from its stem. A fully ripened fruit has saggy skin and does not release chicle when picked.

  7. Fructose - Wikipedia

    en.wikipedia.org/wiki/Fructose

    Fructose (/ ˈ f r ʌ k t oʊ s,-oʊ z /), or fruit sugar, is a ketonic simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose , that are absorbed by the gut directly into the blood of the portal vein during digestion .

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