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Ingredients:
2 tablespoons canola oil (or olive oil for olive oil spray)
1 cup less two tablespoons water
Buy a new plant mister bottle. Wash thoroughly before using.
Add two tablespoons of canola oil followed by 1 cup less two tablespoons of water.
Use these sprays the same way you would use commercial cooking sprays. Just make sure you shake it before each use.
2 tablespoons canola oil (or olive oil for olive oil spray)
1 cup less two tablespoons water
Buy a new plant mister bottle. Wash thoroughly before using.
Add two tablespoons of canola oil followed by 1 cup less two tablespoons of water.
Use these sprays the same way you would use commercial cooking sprays. Just make sure you shake it before each use.
I made this during the ZWT6.It's a base recipe,so you can add other ingredients like:ginger,garlic,carrot,chili pepper.
Ingredients:
2 tablespoons oil (Sesame works best)
1 tablespoon butter 1/4 cup green pepper (chopped)
1/8 cup green onion (chopped)
3 eggs
1/4 cup soy sauce
2 cups white rice (Just a little undercooked)
In a wok or frying pan heat oil and butter until very hot.
Add peppers and chives and cook for about 2 to 3 minutes.
Add eggs and cook like scrambled eggs.
Add rice and soy sauce and cook, moving rice around constantly until done (About 2 minutes).
You can also add some black pepper if you like.
Like many others,this is the salad of my childhood.Grew up on it.
Ingredients:
2 English cucumbers, sliced very thin
1/4-1/2 red onions or 1/4-1/2 white onion, diced
cherry tomatoes, halved (optional)
green beans, cooked until tender crisp (optional)
3 tablespoons salad oil
1 -2 tablespoon vinegar or 1 -2 tablespoon salata seasoned vinegar
1 pinch salt
fresh ground pepper, to taste
sugar, to taste (optional)
Place sliced cucumbers, chopped onions and other veggies if using in a large bowl.
In a small bowl, whisk salad oil, vinegar, salt and pepper together.
Pour dressing over cucumbers and mix well.
Adjust seasonings and add a bit of sugar if needed.
Ingredients:
2 English cucumbers, sliced very thin
1/4-1/2 red onions or 1/4-1/2 white onion, diced
cherry tomatoes, halved (optional)
green beans, cooked until tender crisp (optional)
3 tablespoons salad oil
1 -2 tablespoon vinegar or 1 -2 tablespoon salata seasoned vinegar
1 pinch salt
fresh ground pepper, to taste
sugar, to taste (optional)
Place sliced cucumbers, chopped onions and other veggies if using in a large bowl.
In a small bowl, whisk salad oil, vinegar, salt and pepper together.
Pour dressing over cucumbers and mix well.
Adjust seasonings and add a bit of sugar if needed.
"Let your food be your medicine, and your medicine be your food."
Hippocrates
Hippocrates
We have pancakes every weekend when the whole family is home for breakfast. This makes enough for two adults and two little kids.
Ingredients:
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4-1 1/2 cups milk
2 eggs
1 teaspoon vanilla
2 tablespoons vegetable oil
In a bowl, mix together all the dry ingredients.
Make a well in the centre and pour in the milk.
Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.
How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.
If you are adding fruit, I like to sprinkle it on top of the pancake now.
When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.
Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.
Ingredients:
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4-1 1/2 cups milk
2 eggs
1 teaspoon vanilla
2 tablespoons vegetable oil
In a bowl, mix together all the dry ingredients.
Make a well in the centre and pour in the milk.
Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.
How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.
If you are adding fruit, I like to sprinkle it on top of the pancake now.
When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.
Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.
If you're here via Zaar,then you probably know Sidney Mike. He gifted me with the Premium Membership and probably this got me more involved on the site. I was just so happy to be able to have my own cookbooks. I've been making some of his recipes over and over again. This is one of them and the sweetness of the carrot with the thyme it's a killer combo!
Ingredients:
1 large carrot, coarsely grated
1 large russet potato, peeled and grated coarsely
1 tablespoon unbleached white flour
1 large egg, lightly beaten (or equivalent egg substitute)
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
In a large bowl, combine all the ingredients.
Lightly spray a nonstick skillet with nonstick cooking spray; turn on the heat.
Drop potato mixture by 1/4 cup measures into the skillet, flattening the pancakes with a spoon, if necessary.
Fry until lightly browned on one side,about 3 minutes.
Turn over and fry on the other side another 3 minutes.
Drain on paper towels.
Serve warm.
Ingredients:
1 large carrot, coarsely grated
1 large russet potato, peeled and grated coarsely
1 tablespoon unbleached white flour
1 large egg, lightly beaten (or equivalent egg substitute)
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
In a large bowl, combine all the ingredients.
Lightly spray a nonstick skillet with nonstick cooking spray; turn on the heat.
Drop potato mixture by 1/4 cup measures into the skillet, flattening the pancakes with a spoon, if necessary.
Fry until lightly browned on one side,about 3 minutes.
Turn over and fry on the other side another 3 minutes.
Drain on paper towels.
Serve warm.
Ingredients:
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
1 dash black pepper
Combine all of the ingredients in a small bowl. Stir well.
Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
1 dash black pepper
Combine all of the ingredients in a small bowl. Stir well.
Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.
Ingredients:
1 glass green tea, at room temperature
water, as required
Gargle with green tea and wash your mouth once you are done with lots of water.
This will help boost your immunity to influenza and flu.
1 glass green tea, at room temperature
water, as required
Gargle with green tea and wash your mouth once you are done with lots of water.
This will help boost your immunity to influenza and flu.
I've used this way so many times since I found it on the zaar and I'm so grateful to Rita for posting it. Any mother with little kids should have a look at it.
Ingredients:
2 cups hot water
1 tea bag
lemon (optional)
honey (optional)
milk (optional)
Steep the tea for 30 seconds- 1 minute in hot water. This will release most of the caffeine into the water.
Pour off this liquid and discard.
Add more fresh hot water, steep as usual, add lemon, honey, milk iced or hot and enjoy!
Ingredients:
2 cups hot water
1 tea bag
lemon (optional)
honey (optional)
milk (optional)
Steep the tea for 30 seconds- 1 minute in hot water. This will release most of the caffeine into the water.
Pour off this liquid and discard.
Add more fresh hot water, steep as usual, add lemon, honey, milk iced or hot and enjoy!
I got the first cold of this season and I remembered this wonderful tea from Sharon that I came across last winter.
Ingredients:
2 1/2 cups water
1 1/2 cups unsweetened apple juice
2 teabags camomile tea
1 cinnamon stick, small
1 clove (I sometimes leave this out)
1 slice fresh ginger, 1/4-inch thick & 1-inch around
1/2 orange, thinly sliced
Combine the water and apple juice in a small pan. Bring to a simmer over medium-high heat.
Add the camomile tea, cinnamon, clove and ginger. Let simmer gently for 10 minutes to infuse flavours.
Strain into a heated teapot and serve immediately. Garnish with the orange slices.
Ingredients:
2 1/2 cups water
1 1/2 cups unsweetened apple juice
2 teabags camomile tea
1 cinnamon stick, small
1 clove (I sometimes leave this out)
1 slice fresh ginger, 1/4-inch thick & 1-inch around
1/2 orange, thinly sliced
Combine the water and apple juice in a small pan. Bring to a simmer over medium-high heat.
Add the camomile tea, cinnamon, clove and ginger. Let simmer gently for 10 minutes to infuse flavours.
Strain into a heated teapot and serve immediately. Garnish with the orange slices.
Fish, to taste right, must swim three times -- in water, in butter and in wine. - Polish Proverb
Turmeric is the ingredient in curry that gives it a vibrant yellow color.
It is also used in mustard and many other common foods to impart a yellow shade.
India is the worlds largest producer of turmeric powder as well as the world's largest consumer of the powder.
The city of Erode in the Indian state of Tamil Nadu is the world's largest producer of turmeric. Erode has often been referred to as "Yellow City" or "Turmeric City."
It is a ritual in Indian weddings to apply turmeric paste over the bride and groom's face and arms.
Women in India sometimes use turmeric paste to remove excess body hair.
People in the Middle Ages called turmeric "Indian saffron" because it was often used as a less expensive alternative to saffron.
A spoonful of turmeric added to the water in water-cooled radiators will stop leaks.
Turmeric paste is a home remedy for sunburn and it is also an ingredient in many commercial sunscreens.
Health Benefits:
1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.
3. Prevented breast cancer from spreading to the lungs in mice.
4. May prevent melanoma and cause existing melanoma cells to commit suicide.
5. Reduces the risk of childhood leukemia.
6. Is a natural liver detoxifier.
7. May prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain.
8. May prevent metastases from occurring in many different forms of cancer.
9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.
10. Has shown promise in slowing the progression of multiple sclerosis in mice.
11. Is a natural painkiller and cox-2 inhibitor.
12. May aid in fat metabolism and help in weight management.
13. Has long been used in Chinese medicine as a treatment for depression.
14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.
15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.
16. Promising studies are underway on the effects of turmeric on pancreatic cancer.
17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.
18. Has been shown to stop the growth of new blood vessels in tumors.
19. Speeds up wound healing and assists in remodeling of damaged skin.
20. May help in the treatment of psoriasis and other inflammatory skin conditions.
Ingredients:
6 tablespoons fresh lime juice
1/3 cup plain yogurt
1 -2 jalapeno chiles or 1 -2 serrano chili, seeded and minced
1 1/2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
3 lbs skinless chicken legs or 3 lbs skinless chicken thighs
Stir together lime juice, yogurt, minced chiles, salt, turmeric, coriander, cumin, ginger, garlic, cayenne, cinnamon, cloves, and 1 tbsp of oil in a mixing bowl.
Cut slits across the meat of chicken and rub spice mixture all over chicken.
Marinate chicken in this mixture for 8 hours or overnight.
Preheat the last tbsp of oil in the bottom of a roasting pan and layer chicken pieces in the bottom of pan.
6 tablespoons fresh lime juice
1/3 cup plain yogurt
1 -2 jalapeno chiles or 1 -2 serrano chili, seeded and minced
1 1/2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
3 lbs skinless chicken legs or 3 lbs skinless chicken thighs
Stir together lime juice, yogurt, minced chiles, salt, turmeric, coriander, cumin, ginger, garlic, cayenne, cinnamon, cloves, and 1 tbsp of oil in a mixing bowl.
Cut slits across the meat of chicken and rub spice mixture all over chicken.
Marinate chicken in this mixture for 8 hours or overnight.
Preheat the last tbsp of oil in the bottom of a roasting pan and layer chicken pieces in the bottom of pan.
Bake 425F for 35-40 minutes or until chicken is done (you may want to check the chicken about 5-8 minutes before and it may even cook longer than the 40 min, depending on size of pieces).
Ingredients:
1 2/3 cups granulated sugar
3/4 cup baking cocoa
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
2 tablespoons water
3/4 cup butter or 3/4 cup margarine, melted
2 teaspoons vanilla
chocolate chips, if desired
nuts, if desired
Preheat oven to 350°.
Grease 13 x 9-inch baking pan.
Combine dry ingredients in large mixer bowl; stir.
Add wet ingredients and stir well.
Spread into prepared baking pan.
Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
1 2/3 cups granulated sugar
3/4 cup baking cocoa
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
2 tablespoons water
3/4 cup butter or 3/4 cup margarine, melted
2 teaspoons vanilla
chocolate chips, if desired
nuts, if desired
Preheat oven to 350°.
Grease 13 x 9-inch baking pan.
Combine dry ingredients in large mixer bowl; stir.
Add wet ingredients and stir well.
Spread into prepared baking pan.
Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
2 1/2 quarts popped corn (remove unpoppped kernels)
1 cup granulated sugar
3/4 cup water
2 -5 drops food coloring (your choice of color & intensity)
3 tablespoons icing sugar
Put popcorn in a large bowl that you have lightly buttered.
Put sugar and water in a small pan and boil to 238* on a candy thermometer (or until it forms a medium ball in cold water), adding the food coloring toward the last of the cooking.
Pour over the popcorn & stir evenly, then sprinkle at once with the icing sugar. Make sure you continue stirring until the syrup turns sugary and the kernels separate.
Ingredients:
1/3 cup popcorn
2 -3 tablespoons melted butter
salt
Pour kernels into a small paper bag (standard lunch size is fine) and fold the top of the bag over twice to close (each fold should be 1/2 inch deep; remember the kernals need room to pop).
Seal the bag with 2 staples placed 2 to 3 inches apart. (Editor's Note: Using metal staples in a microwave can be hazardous, please consider an alternate method)
Place bag in microwave on carousel.
Cook on high 2-3 minutes, or until the pops are 5 seconds apart.
1/3 cup popcorn
2 -3 tablespoons melted butter
salt
Pour kernels into a small paper bag (standard lunch size is fine) and fold the top of the bag over twice to close (each fold should be 1/2 inch deep; remember the kernals need room to pop).
Seal the bag with 2 staples placed 2 to 3 inches apart. (Editor's Note: Using metal staples in a microwave can be hazardous, please consider an alternate method)
Place bag in microwave on carousel.
Cook on high 2-3 minutes, or until the pops are 5 seconds apart.
Ingredients:
1 teaspoon extra virgin olive oil
1/3 cup corn kernel
1 teaspoon sea salt
Pour the oil into a medium sized stainless steel stock pot and turn on burner to medium heat, keeping the lid off.
Heat for about a minute and then pour in the 1/3 cup kernals and put on the lid.
Wait until rapid popping has subsided and turn off burner, keeping the lid on a little while longer.
1 teaspoon extra virgin olive oil
1/3 cup corn kernel
1 teaspoon sea salt
Pour the oil into a medium sized stainless steel stock pot and turn on burner to medium heat, keeping the lid off.
Heat for about a minute and then pour in the 1/3 cup kernals and put on the lid.
Wait until rapid popping has subsided and turn off burner, keeping the lid on a little while longer.
1 (3 1/3 ounce) bags microwave popcorn
2 -3 tablespoons butter
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1/3-1/2 cup parmesan cheese, grated
Pop the popcorn according to package directions and place in a large bowl.
Place butter in a small bowl and top with garlic powder, oregano and red pepper flakes.
Place a paper towel over the bowl and microwave on HIGH until the butter is melted.
Stir butter mixture to incorporate spices into the melted butter.
Pour butter over popped corn, add parmesan cheese and toss well.
Top with a little more cheese!
"...the best poet is the man who delivers our daily bread: the local baker...." Pablo Neruda
Malpighia emarginata is a tropical small tree.. Common names include acerola,
Barbados Cherry, West Indian Cherry and Wild Crapemyrtle.
M. emarginata can be found in the southernmost parts of the contiguous United States (southern Florida and the Lower Rio Grande Valley of Texas),Mexico, Central America, the Caribbean, and South America as far south as Peru and Bahia in BrazilIt is cultivated in the tropics and subtropics throughout the world, including the Canary Islands, Ghana, Ethiopia, Madagascar, Zanzibar, Sri Lanka, Taiwan, India, Java, Hawaii, and Australia.
The fruit is a bright red drupe 1–3 cm (0.39–1.2 in) in diameter with a mass of 3–5 g (0.11–0.18 oz). Drupes are in pairs or groups of three, and each contains three triangular seeds. The drupes are juicy and very high in vitamin C and other nutrients. They are divided into three obscure lobes and are usually acid to subacid, giving them a sour taste, but may be sweet if grown well.
The fruit is edible and widely consumed in the species' native area, and is cultivated elsewhere for its high vitamin C content. There is 1677.6 mg of vitamin C in 100 g of fruit.
In the 1950s, a manufacturer of baby food decided that apple juice was milder for infants than orange juice. The company claimed that a drop of acerola juice in an 8 oz. can of apple juice provided the amount of vitamin C of an equal amount of orange juice. A detailed nutrition facts analysis shows Acerola juice does contain 32 times the amount of vitamin C in orange juice (over 3000% as much), supporting the claim.
A comparative analysis of antioxidant potency among a variety of frozen juice pulps was carried out, and included the acerola fruit. Among the eleven fruits' pulps tested, acerola was the highest scoring domestic fruit, meaning it had the most antioxidant potency, with a TEAC (Trolox equivalent antioxidant activity) score of 53.2 mmol g.
Cultivars have been developed to improve growth of the plant, disease resistance, and the size and flavor of the fruits. Sweet cultivars include 'Manoa Sweet', 'Tropical Ruby', and 'Hawaiian Queen', while 'J.H. Beaumont', 'C.F. Rehnborn', 'F. Haley', 'Red Jumbo', and 'Maunawili' are sour cultivars. The cultivars 'A-1', 'B-15', and 'B-17' are recommended for Puerto Rico, while 'B-17' and 'Florida Sweet' are recommended for Florida.
Absolut Vodka released Absolut Los Angeles, a limited-edition spirit flavored with acerola, Açai, pomegranate, and blueberry, in July 2008.
Acerola flavour is also used in Tic Tac dragées.
In Vietnam, the most famous variety is from Gò Công district, Tiền Giang province.
Other uses
Acerola is a popular bonsai subject because of its small leaf, fruit and fine ramification. It is also grown as an ornamental and for hedges.
This is the way my mother would serve mashed potatoes.And we always cleared up the plate and so does my daughter,who won't touch mashed potatoes otherwise. No quantities listed here,use as much as you wish.
Ingredients:
onions,chopped,as many as you wish
salt,pepper
tomato paste
oil
Heat up the oil in a frying pan.
When browned add tomato paste and stir until incorporated.
Season with salt and pepper and use to top mashed potatoes.
It can be tried also without the tomato paste.
Ingredients:
onions,chopped,as many as you wish
salt,pepper
tomato paste
oil
Heat up the oil in a frying pan.
When browned add tomato paste and stir until incorporated.
Season with salt and pepper and use to top mashed potatoes.
It can be tried also without the tomato paste.
This is my dill loving husband's invention. He does like dill a lot and pretty soon he'll come up with something new. He's hillarious when he comes up with his dish and asks me to take photos. And I was worried he'd make fun of me for taking pictures of food.
Ingredients:
2-3 big potatoes,sliced
salt
pepper
oil
dried dill
Heat up the oven pan and add potatoes.
When starting to brown,season with salt and pepper and add dill.
Roast until browned and serve as a side dish.
Ingredients:
2-3 big potatoes,sliced
salt
pepper
oil
dried dill
Heat up the oven pan and add potatoes.
When starting to brown,season with salt and pepper and add dill.
Roast until browned and serve as a side dish.
“I’ve long said that if I were about to be executed and were given a choice of my last meal, it would be bacon and eggs. There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish meat framed in delicate white fat that is Canadian bacon. Nothing is quite as intoxicating as the smell of bacon frying in the morning, save perhaps the smell of coffee brewing.”
-James Beard
-James Beard
Now that tomatoes are so sweet,this is a great way to start the day.From greek-recipe.com,a recipe that comes from Corfu. The beautiful photo belongs to Andi of the Longmeadow Farm.
Ingredients:
3 tablespoons olive oil
450 gr. ripe tomatoes, peeled and chopped
4 eggs, beaten a little with a fork
1 teaspoon oregano, thyme or 1 teaspoon basil
salt
black pepper
1 pinch sugar
Heat the olive oil in a large frying pan and add the prepared tomatoes and the herbs.
Stir a little and let them cook gently for 5-8 minutes until all the liquid evaporates.
Stir in some seasoning and the sugar and add the seasoned beaten eggs, pouring them evenly all over the tomatoes.
Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are cooked but not too solid.
Ingredients:
3 tablespoons olive oil
450 gr. ripe tomatoes, peeled and chopped
4 eggs, beaten a little with a fork
1 teaspoon oregano, thyme or 1 teaspoon basil
salt
black pepper
1 pinch sugar
Heat the olive oil in a large frying pan and add the prepared tomatoes and the herbs.
Stir a little and let them cook gently for 5-8 minutes until all the liquid evaporates.
Stir in some seasoning and the sugar and add the seasoned beaten eggs, pouring them evenly all over the tomatoes.
Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are cooked but not too solid.
No husband has ever been shot for doing the dishes. - I don't know who said it,but it sounds right.
I've tried Rita's recipe because I really liked the colour of her relish. I've adapted it a little,but I'm posting the original,in case you'll be tempted too. I left out the wasabi and ginger.
Ingredients:
Brine Soak
1 very large zucchini, 8 cups shredded zucchini
4 onions, 3 cups shredded
4 bell peppers, 3 cups shredded
3 green chili peppers, roasted
6 -8 cloves garlic, minced
1/2 cup canning salt
Vinegar Solution
3 cups vinegar
1 1/2 cups sugar
1 teaspoon turmeric
1 teaspoon mustard seeds
1 teaspoon coriander seeds or 1 teaspoon celery seed
1 -2 teaspoon wasabi powder
1 teaspoon grated ginger
1 tablespoon chopped lemon basil or 1 tablespoon cilantro or 1 tablespoon culantro
Place the Brine soak ingredients in a glass or stainless steel container. Sprinkle with canning salt and cover with cold water. Let stand for 1 hour or refrigerate overnight, rinse well and drain. Squeeze out excess water. You`ll have 4 cups of well packed veggies.
In a large heavy bottom pot prepare vinegar solution by adding all it`s ingredients bring to a boil then add the drained vegetables and simmer for 10 minute
Fill jars, leaving 1/4-inch head-space. Process pints for 10 minute in boiling-water canner.
Ingredients:
Brine Soak
1 very large zucchini, 8 cups shredded zucchini
4 onions, 3 cups shredded
4 bell peppers, 3 cups shredded
3 green chili peppers, roasted
6 -8 cloves garlic, minced
1/2 cup canning salt
Vinegar Solution
3 cups vinegar
1 1/2 cups sugar
1 teaspoon turmeric
1 teaspoon mustard seeds
1 teaspoon coriander seeds or 1 teaspoon celery seed
1 -2 teaspoon wasabi powder
1 teaspoon grated ginger
1 tablespoon chopped lemon basil or 1 tablespoon cilantro or 1 tablespoon culantro
Place the Brine soak ingredients in a glass or stainless steel container. Sprinkle with canning salt and cover with cold water. Let stand for 1 hour or refrigerate overnight, rinse well and drain. Squeeze out excess water. You`ll have 4 cups of well packed veggies.
In a large heavy bottom pot prepare vinegar solution by adding all it`s ingredients bring to a boil then add the drained vegetables and simmer for 10 minute
Fill jars, leaving 1/4-inch head-space. Process pints for 10 minute in boiling-water canner.
I found this interesting info on saffron and even though this is covered, I thought I should share it.
History of Saffron
Research and document have shown that food of Zagros Mountains of Iran is the native land of saffron.
The oldest documents about the using of saffron are referred to ACHAEMENID ERA. because they wrote all kind of food products that use in the palace kitchen on a pillar. According to inscription have found ACHAEMENIANS used one kilogram saffron daily in the palace kitchen.
Saffron FAQ
1. What is Saffron? Saffron (Pronounced "Saff-Ruhn") is the red spice made from the dried Pistils of the Purple Iris (Crocus sativus). This exotic gourmet food is produced all over the greater Mediterranean and Iran areas. Saffron has that sweet smelling gourmet cooking aroma and a mild but very pleasant taste. Most commonly, it is that most unique flavor one tastes in a good Spanish Paella or Bouillabaisse.
2. Where is Saffron used? Saffron is used to flavor and tint many dishes around the world. It is popular in Iran and Iran is mother land of saffron and 80% of products are from Iran. Indian cuisine such as curry and also Middle Eastern rice recipes. It is especially popular in European breads, desserts, paella, bouillabaisse and risotto. Saffron is also still used as a color dye in manufacturing and textile industries.
3. Other types of Saffron? Some 'Saffrons' are made from different flowers other than the purple crocus, sometimes even leaves. These products can vary quite a bit and so much cooking experimentation is the key to determining their culinary value. The common named 'Saffron' is simply Turmeric spice (a good coloring but not taste substitute for traditional Saffron)!
4. How to use Saffron? The strings are usually crushed, soaked or steeped (usually in milk or water for at least 20 minutes), then heated or cooked to release the flavor and color. The infused liquid is then added to the dish.
5. Why does it seem pricey? It requires intensive attentive labor and well over 4,600 Crocus flowers (Purple Saffron Flowers) to make a single ounce. The female crocus stigma (the flower's red antenna) must be hand picked individually, then properly dry cured.
Saffron crops also quickly deplete the soil of nutrients and so other Crops (such as Beans or Grains) must be planted and harvested for about seven to ten years in order to replenish the land. This adds to making the product rare and limits production.
Fortunately, only tiny amounts are required in traditional cooking recipes of saffron rice, saffron spiced chicken and saffron seafood. Only a few grams are required to flavor many dishes.
6. What is good Saffron? Like other expensive foods, there can be a lot of different prices as poor qualities are often diluted with filler ingredients. The trick is to have the Saffron fresh and full of authentic product from a reliable selective supplier. The best quality product is made only the dark red female stigmas. Yellow male stigmas have no value and are often added to add false weight.
It is preferable to order either the whole saffron stand or just the red ends. Crushed saffron or saffron powder can be used directly in flavoring but in actual use appears to be less potent.
To sum up, better quality gives a stronger smell, taste and color. Less amount of product is actually required thus saving money. Buying poor quality actually doubles per serving cost. Quality Saffron also allows a consistent amount to be used over and over.
7. How is Saffron's quality measured? Saffron quality is determined by its ability to saturate a specific quantity of water with its yellow-red dye. In the laboratory, a photospectometry test is performed to determine this Coloring Strength (110 to 250+). This test specifically looks at crocin (color), and this ultimately determines picrocrocin (taste) and safranal (smell). This international test determines quality as the higher the score, the better the spice quality.
Our saffron has a High Coloring Strength and is rated by the International Standard Organization (ISO) to be Category 1 (the top quality). Name of best saffron is "sargol" which produced by Iran.
8. How do I know if its poor quality without a laboratory test? Lesser quality saffron is a mixture of orange, red, white and yellow material. The smell is musty and the texture spongy due to improper drying at harvesting. Ultimately, one will know when they actually try it.
9. Which country has the best Saffron? Soil and weather conditions naturally vary in the saffron cultivating countries and so do the methods of cure drying the fresh saffron stigmas. Saffron is harvested usually in the fall in many countries. Quality varies from country to country and also within the countries. Iranian saffron, although probably the most famous and the best. Reliable true quality is determined only by good growing conditions, attentive detail in harvesting and ultimately scoring high on photospectometry test results.
10. Saffron in History? Iran is mother land of saffron, the ancient Mediterranean civilizations depicted Saffron in their art and mythology and often used it to expound tremendous wealth. Knossos on Crete has famous frescoes of man gathering saffron (see above picture). The ancient Greek's god Zeus was often described as having a bed made entirely of saffron!
Classical Egyptians planted and traded enormous crops.
Citizens of the Great Roman Empire sought saffron as a healing herb and aphrodisiac. The wealthiest of Romans would sprinkle their marriage beds with Saffron to christen a prosperous union.
Throughout the Middle Ages, the Saffron trade covered North Africa, along with Islam, into Spain. Medieval Spain quickly became the center of saffron production. Saffron was not only viewed as a medieval flavoring, scholars such as Roger Bacon claimed that saffron would reduce the effects of aging and ultimately add to joy of life.
Later in the Middle Ages, France and England began to produce saffron, where the climate proved to be satisfactory. Provence and Essex, at certain times, rivaled the Spanish production.
People grew saffron all over Western Europe, but the high labor costs of harvesting it and the low yield per plant kept the supply below demand. Despite this the supply was ample enough that many people could obtain small quantities of the spice for special occasions.
To the present day, it plays an important role in celebrating European life
North Americans are now beginning to realize the virtues of this wonderful spice as it is quickly gaining international popularity.
11. How does one keep Saffron? Store saffron in a cool place, preferably in an airtight container away from bright lights and heat.
History of Saffron
Research and document have shown that food of Zagros Mountains of Iran is the native land of saffron.
The oldest documents about the using of saffron are referred to ACHAEMENID ERA. because they wrote all kind of food products that use in the palace kitchen on a pillar. According to inscription have found ACHAEMENIANS used one kilogram saffron daily in the palace kitchen.
Saffron FAQ
1. What is Saffron? Saffron (Pronounced "Saff-Ruhn") is the red spice made from the dried Pistils of the Purple Iris (Crocus sativus). This exotic gourmet food is produced all over the greater Mediterranean and Iran areas. Saffron has that sweet smelling gourmet cooking aroma and a mild but very pleasant taste. Most commonly, it is that most unique flavor one tastes in a good Spanish Paella or Bouillabaisse.
2. Where is Saffron used? Saffron is used to flavor and tint many dishes around the world. It is popular in Iran and Iran is mother land of saffron and 80% of products are from Iran. Indian cuisine such as curry and also Middle Eastern rice recipes. It is especially popular in European breads, desserts, paella, bouillabaisse and risotto. Saffron is also still used as a color dye in manufacturing and textile industries.
3. Other types of Saffron? Some 'Saffrons' are made from different flowers other than the purple crocus, sometimes even leaves. These products can vary quite a bit and so much cooking experimentation is the key to determining their culinary value. The common named 'Saffron' is simply Turmeric spice (a good coloring but not taste substitute for traditional Saffron)!
4. How to use Saffron? The strings are usually crushed, soaked or steeped (usually in milk or water for at least 20 minutes), then heated or cooked to release the flavor and color. The infused liquid is then added to the dish.
5. Why does it seem pricey? It requires intensive attentive labor and well over 4,600 Crocus flowers (Purple Saffron Flowers) to make a single ounce. The female crocus stigma (the flower's red antenna) must be hand picked individually, then properly dry cured.
Saffron crops also quickly deplete the soil of nutrients and so other Crops (such as Beans or Grains) must be planted and harvested for about seven to ten years in order to replenish the land. This adds to making the product rare and limits production.
Fortunately, only tiny amounts are required in traditional cooking recipes of saffron rice, saffron spiced chicken and saffron seafood. Only a few grams are required to flavor many dishes.
6. What is good Saffron? Like other expensive foods, there can be a lot of different prices as poor qualities are often diluted with filler ingredients. The trick is to have the Saffron fresh and full of authentic product from a reliable selective supplier. The best quality product is made only the dark red female stigmas. Yellow male stigmas have no value and are often added to add false weight.
It is preferable to order either the whole saffron stand or just the red ends. Crushed saffron or saffron powder can be used directly in flavoring but in actual use appears to be less potent.
To sum up, better quality gives a stronger smell, taste and color. Less amount of product is actually required thus saving money. Buying poor quality actually doubles per serving cost. Quality Saffron also allows a consistent amount to be used over and over.
7. How is Saffron's quality measured? Saffron quality is determined by its ability to saturate a specific quantity of water with its yellow-red dye. In the laboratory, a photospectometry test is performed to determine this Coloring Strength (110 to 250+). This test specifically looks at crocin (color), and this ultimately determines picrocrocin (taste) and safranal (smell). This international test determines quality as the higher the score, the better the spice quality.
Our saffron has a High Coloring Strength and is rated by the International Standard Organization (ISO) to be Category 1 (the top quality). Name of best saffron is "sargol" which produced by Iran.
8. How do I know if its poor quality without a laboratory test? Lesser quality saffron is a mixture of orange, red, white and yellow material. The smell is musty and the texture spongy due to improper drying at harvesting. Ultimately, one will know when they actually try it.
9. Which country has the best Saffron? Soil and weather conditions naturally vary in the saffron cultivating countries and so do the methods of cure drying the fresh saffron stigmas. Saffron is harvested usually in the fall in many countries. Quality varies from country to country and also within the countries. Iranian saffron, although probably the most famous and the best. Reliable true quality is determined only by good growing conditions, attentive detail in harvesting and ultimately scoring high on photospectometry test results.
10. Saffron in History? Iran is mother land of saffron, the ancient Mediterranean civilizations depicted Saffron in their art and mythology and often used it to expound tremendous wealth. Knossos on Crete has famous frescoes of man gathering saffron (see above picture). The ancient Greek's god Zeus was often described as having a bed made entirely of saffron!
Classical Egyptians planted and traded enormous crops.
Citizens of the Great Roman Empire sought saffron as a healing herb and aphrodisiac. The wealthiest of Romans would sprinkle their marriage beds with Saffron to christen a prosperous union.
Throughout the Middle Ages, the Saffron trade covered North Africa, along with Islam, into Spain. Medieval Spain quickly became the center of saffron production. Saffron was not only viewed as a medieval flavoring, scholars such as Roger Bacon claimed that saffron would reduce the effects of aging and ultimately add to joy of life.
Later in the Middle Ages, France and England began to produce saffron, where the climate proved to be satisfactory. Provence and Essex, at certain times, rivaled the Spanish production.
People grew saffron all over Western Europe, but the high labor costs of harvesting it and the low yield per plant kept the supply below demand. Despite this the supply was ample enough that many people could obtain small quantities of the spice for special occasions.
To the present day, it plays an important role in celebrating European life
North Americans are now beginning to realize the virtues of this wonderful spice as it is quickly gaining international popularity.
11. How does one keep Saffron? Store saffron in a cool place, preferably in an airtight container away from bright lights and heat.
My husband introduced me to this drink. He's sleeping right now,so I can't ask him how it's called,that's why the long title. In summer,it's freezed and it's a lovely refreshment. I used dried sour cherries and plums in the photos.
Ingredients:
1 cup water
10 dried fruits
Soak the fruits overnight in the water.
Serve the next day.
"I have long believed that good food, good eating is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure."—–Anthony Bourdain
"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good." - Alice May Brock
I finally figured it out that I can add the link to the original recipe.
Ingredients:
2 cups all-purpose flour
2 tablespoons salt
1 tablespoon seasoning salt
1 tablespoon celery salt
1 tablespoon pepper
2 tablespoons dry mustard
4 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon ginger
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
Sift all ingredients together to blend evenly. Store in a tightly covered jar.
For a crumb coating, combine 1 ½ tbsp of this mixture with 1 cup fine dry bread crumbs.
Ingredients:
2 cups all-purpose flour
2 tablespoons salt
1 tablespoon seasoning salt
1 tablespoon celery salt
1 tablespoon pepper
2 tablespoons dry mustard
4 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon ginger
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
Sift all ingredients together to blend evenly. Store in a tightly covered jar.
For a crumb coating, combine 1 ½ tbsp of this mixture with 1 cup fine dry bread crumbs.
1/2 medium cabbage, shredded
1/2 medium green pepper, shredded
1/2 small onion, shredded
2 medium carrots, shredded
1/4 cup vinegar
1/4 cup oil
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons mayonnaise
Place vegetables in large bowl. Set aside. In processing bowl Whisk vinegar, oil, sugar, salt, pepper and mayonnaise till smooth.
Pour over vegetables and toss.
Cover and refrigerate overnight stirring occasionally to blend flavours.
Vegetables can be shredded mechanically or manually.
8 hours are cooling time.
If you can organize your kitchen, you can organize your life.” by Louis Parrish
Ice cream bean? Peanut butter fruit?You'll be surprised to see some of the fruits on this list.Some of them I didn't even thing they were fruits. Many of them I never heard of.
This list of culinary fruits contains the names of some fruits that are considered edible in some cuisines. The definition of fruit for these lists is a culinary fruit, i.e. "Any sweet, edible 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 sweetish vegetables, some of which may resemble a true fruit or are used in cookery as if they were a fruit, for example rhubarb."
Note that many edible plant parts that are true fruits botanically speaking, are not considered culinary fruits. They are classified as vegetables in the culinary sense, (for example: the tomato, cucumber, zucchini, and so on), and hence they do not appear in this list. There also exist many fruits which are edible and palatable but for various reasons have not become popular.
List of culinary fruits by climate
Temperate fruits
Fruits of temperate climates are almost always borne on trees or woody shrubs or lianas. They will not grow adequately in the tropics, as they need a period of cold (a chilling requirement) each year before they will flower. The apple, pear, cherry, and plum are the most widely grown and eaten, owing to their adaptability. Many other fruits are important regionally but do not figure prominently in commerce. Many sorts of small fruit on this list are gathered from the wild, just as they were in Neolithic times.
ApplesThe pome fruits:
Apple and crabapple (Malus)
Chokeberry (Aronia)
Hawthorn (Crataegus and Rhaphiolepis)Loquat (Eriobotrya japonica)
Medlar (Mespilus germanica)
Pear, European and Asian species (Pyrus)
Quince (Cydonia oblonga and Chaenomeles)
Rose hip, the fruitlike base of roses (Rosa); used mostly for jams and herbal teas
Rowan (Sorbus)
Service tree (Sorbus domestica), bears a fruit known as a sorb or sorb apple
Serviceberry or Saskatoon (Amelanchier)
Shipova (× Sorbopyrus auricularis)
The stone fruits, drupes of genus Prunus:
Apricot (Prunus armeniaca or Armeniaca vulgaris)Cherry, sweet, black, sour, and wild species (Prunus avium, Prunus serotina, Prunus cerasus, and others)
Chokecherry (Prunus virginiana)
Greengage, a cultivar of the plum
Peach (of the normal and white variety) and its variant the nectarine (Prunus persica)
Plum, of which there are several domestic and wild species; dried plums are called prunes
Hybrids of the preceding species, such as the pluot, aprium and peacotum
Other Temperate fruits:
Boquila (Boquila trifoliata ; Lardizabalaceae)
Goumi (Elaeagnus multiflora; Elaeocarpaceae)
Keule (Gomortega keule; Gomortegaceae)
Lardizabala (Lardizabala biternata; Lardizabalaceae)
Maqui (Aristotelia chilensis; Elaeocarpaceae)
Pawpaw (Asimina triloba; Annonaceae)
Peumo (Cryptocarya alba; Lauraceae)
Berries
In non-technical usage, berry means any small fruit that can be eaten whole and lacks objectionable seeds. The bramble fruits, compound fruits of genus Rubus (blackberries), are some of the most popular pseudo-berries:
Rubus
RaspberriesBlackberry, of which there are many species and hybrids, such as dewberry, boysenberry, olallieberry, and tayberry (genus Rubus)
Cloudberry (Rubus chamaemorus)
Loganberry (Rubus loganobaccus)
Raspberry, several species (genus Rubus)
Salmonberry (Rubus spectabilis)
Thimbleberry (Rubus parviflorus)
Wineberry (Rubus phoenicolasius)
True Berries
The true berries are dominated by the family Ericaceae, many of which are hardy in the subarctic:
Bearberry (Arctostaphylos spp.)
Bilberry or whortleberry (Vaccinium spp.)
Blueberry (Vaccinium spp.)
Crowberry (Empetrum spp.)
Cranberry (Vaccinium spp.)
Falberry (Vaccinium spp.)
Huckleberry (Vaccinium spp.)
Lingonberry (Vaccinium vitis-idaea)
Strawberry Tree (Arbutus unedo), not to be confused with the Strawberry (Fragaria)
Other
Barberry (Berberis; Berberidaceae)
Currant (Ribes spp.; Grossulariaceae), red, black, and white typesElderberry (Sambucus; Caprifoliaceae)
Gooseberry (Ribes spp.; Grossulariaceae)
Hackberry (Celtis spp.; Cannabaceae)
Honeysuckle: the berries of some species (called honeyberries) are edible, others are poisonous (Lonicera spp.; Caprifoliaceae)
Mulberry (Morus spp.; Moraceae) including:
Red Mulberry (Morus rubra)
White Mulberry (Morus alba)
Mayapple (Podophyllum spp.; Berberidaceae)
Nannyberry or sheepberry (Viburnum spp.; Caprifoliaceae)
Oregon grape (Mahonia aquifolium; Berberidaceae)
Sea-buckthorn (Hippophae rhamnoides; Elaeagnaceae)
Ugniberry (Ugni molinae; Myrtaceae)
Wolfberry (Lycium barbarum, Lycium spp.; Solanaceae)
Mediterranean and subtropical fruits
Fruits in this category are not hardy to extreme cold, as the preceding temperate fruits are, yet tolerate some frost and may have a modest chilling requirement. Notable among these are natives of the Mediterranean:
GrapesBlack mulberry (Morus nigra; Moraceae)
Cornelian cherry (Cornus mas; Cornaceae)
Date (Phoenix dactylifera; Arecaceae)
Fig (Ficus spp. Moraceae)
Grape, called raisin, sultana when it is dried. (Vitis spp.; Vitaceae)
Jujube (Ziziphus zizyphus; Rhamnaceae)
Pomegranate (Punica granatum; Punicaceae)
Sycamore fig (Ficus sycomorus. Moraceae) also called old world sycomore or just sycomore.
In the important genus Citrus (Rutaceae), some members are tropical, tolerating no frost. All common species of commerce are somewhat hardy:
LemonBlood Orange
Citron (Citrus medica)
Clementine (Citrus reticulata var. clementine),
Grapefruit (Citrus paradisi)
Kumquat (Fortunella spp.)
Lemon (Citrus limon)
Limes
Key Lime (Citrus aurantifolia)
Persian lime Also known as tahiti lime.
Kaffir lime (Citrus hystix)
Mandarin (Citrus reticulata)
Naartjie (Citrus reticulata, Citrus nobilis)
Orange, of which there are sweet (Citrus sinensis) and sour (Citrus aurantium) species
Pomelo (also known as the shaddock) (Citrus maxima)
Sweet Lemon (Citrus limetta)
Kabosu (Citrus Sphaerocarpa) Rutaceae
Oroblanco (Citrus paradisi x C. grandis) Rutaceae (Also called the sweetie)
Tangerine, and similar
Hybrids of the preceding species, such as the Orangelo, Tangelo, Rangpur (fruit) and Ugli fruit
Other subtropical fruits:
Avocado (Persea americana; Lauraceae)
Carob (Ceratonia siliqua; Fabaceae)
Feijoa (Feijoa sellowiana; Myrtaceae)
Guava (Psidium guajava; Myrtaceae)
Longan (Dimocarpus longan; Sapindaceae)
Lúcuma (Pouteria lucuma; Sapotaceae)
Lychee (Litchi chinensis; Sapindaceae)
Passion fruit or Granadilla (Passiflora edulis and other Passiflora spp.; Passifloraceae)
Peanut (Arachis hypogaea; Fabaceae)
Pond-apple (Annona glabra; Annonaceae) Also called Alligator-apple and Monkey-apple
Strawberry guava (Psidium litorale; Myrtaceae)
Tamarillo or Tree Tomato (Cyphomandra betacea; Solanaceae)
Yangmei (Myrica rubra; Myricaceae) Also called Yumberry, Yamamomo, Chinese Bayberry, Japanese Bayberry, Red Bayberry, or Chinese strawberry tree
Néré (Parkia biglobosa)
Tropical fruits
Tropical fruits grow on plants of all habitats. The only characteristic that they share is an intolerance of frost.
Ackee (Blighia sapida or Cupania sapida; Sapindaceae)
African cherry orange (Citropsis schweinfurthii; Rutaceae)
Allspice (Pimenta dioica; Myrtaceae)
Almond, Indian
Almond, Tropical (Terminalia catappa; Combretaceae)
Ambarella (Spondias cytherea; Anacardiaceae)
Amra (Spondias pinnata; Anacardiaceae)
Apple, Custard (Annona reticulata; Annonaceae), also called Bullock's Heart
Apple, Elephant (Dillenia indica; Dilleniaceae)
Apple, Golden
Apple, Kei (Dovyalis caffra; Flacourtiaceae)
Apple, Malay (Syzygium malaccense; Myrtaceae)
Apple, Mammee (Mammea americana; Guttiferae)
Apple, Rose (Syzygium jambos; Myrtaceae)
Apple, Star (Chrysophyllum cainito; Chrysobalanaceae), also called caimito or caimite
Apple, Sugar (Annona squamosa; Annonaceae); ata in Portuguese
Apple, Water (Syzygium aqueum; Myrtaceae)
Araza
Atemoya (Annona cherimola X Annona squamosa; Annonaceae)
Avocado (Persea americana; Lauraceae)
B
Babaco (Carica pentagona; Caricaceae)
Bacupari (Garcinia gardneriana)
Bacuri (Platonia esculenta; Guttiferae)
Bael (Aegle marmelos; Rutaceae)
Banana (Musacea spp.; Musaceae); its starchy variant is the plantain
Barbadine (granadilla; maracujá-açu in Portuguese)
Barbados Cherry (Malpighia glabra L.; Malpighiaceae), also called Acerola, West Indian Cherry
Betel Nut (“Areca catechu”; Arecaceae)
Bignay (Antidesma bunius; Euphorbiaceae)
Bilimbi (Averrhoa bilimbi; Oxalidaceae) Also called cucumber tree or tree sorrel
Biribi (Rollinia deliciosa; Annonaceae)
Bitter Gourd
Black Sapote
Bottle Gourd also known as Calabash (Lagenaria siceraria; Cucurbitaceae)
Brazil Nut
Breadfruit (Artocarpus altilis; Moraceae)
Breadnut (Artocarpus camansi; Moraceae)
Breadnut, Mayan (Brosimum alicastrum; Moraceae)
Burmese grape, or Latka (Baccaurea sapida; Phyllanthaceae)
C
Caimito (Pouteria caimito; Sapotaceae)
Calabash Tree (Crescentia cujete)
Calamansi
CamuCamu (Myrciaria dubia; Myrtaceae)
Candlenut Tree (Aleurites moluccana; Euphorbiaceae)
Canistel (Pouteria campechiana; Sapotaceae), also called yellow sapote or "eggfruit"
Cape Gooseberry (Physalis peruviana; Solanaceae)
Capulin Cherry (Prunus salicifolia; Rosaceae)
Carambola (Averrhoa carambola; Oxalidaceae), also called star fruit or five fingers
Caranda (Carissa carandas; Apocynaceae)
Cardamom (Elettaria cardamomum; Zingiberaceae)
Carob (Ceratonia siliqua; Leguminosae)
Cashew (Anacardium occidentale; Anacardiaceae)
Cassabanana (Sicana odorifera; Cucurbitaceae)
Cassava (Manihot esculenta; Euphorbiaceae)
Cawesh (Annona scleroderma; Annonaceae)
Ceriman (Monstera deliciosa; Araceae)
Ceylon Gooseberry (Dovyalis hebecarpa; FlacourtiaceaeChayote (Sechium edule; Cucurbitaceae)
Chempedak or Champedak (Artocarpus integer; Moraceae)
Chenet (guinep or ackee; pitomba-das-Guinas in Portuguese), also known as Spanish Lime or mamoncillo
Chupa-Chupa (Quararibea cordata; Malvaceae)
Cinnamon (Cinnamomum zeylanicum; Lauraceae)
Clove (Syzygium aromaticum; Myrtaceae)
Coco Plum (Chrysobalanus icaco; Chrysobalanaceae)
Cocona (Solanum sessilifolium; Solanaceae)
Coconut, Double or Coco-de-mer(Lodoicea maldivica’'; Arecaceae)
Coconut (Cocos nucifera; Arecaceae)
Cola Nut (Cola acuminata; Sterculiaceae)
Cupuassu (Theobroma grandiflorum; Malvaceae)
Curry Leaf Tree (Murraya koenigii; Rutaceae)
Cherimoya (Annona cherimola; Annonaceae)
Cherry of the Rio Grande (Eugenia aggregata; Myrtaceae)
Chili pepper
Chinese Jujube (Ziziphus zizyphus; Rhamnaceae)
Chinese Olive (Canarium album; Burseraceae)
Caimito (caimite; related to the yellow abiu - egg fruit)
Clove (Syzygium aromaticum; Myrtaceae)
Cocoa (Theobroma cacao; Sterculiaceae)
Cocoplum (Chrysobalanus icaco; Chrysobalanaceae)
Coffea (Coffee arabica; Rubiaceae)
Cupuaçu
Custard Apple (Annona reticulata; Annonaceae), also called Bullock's Heart
D
Damson plum (Chrysophyllum oliviforme; Sapotaceae), also called Satin Leaf
Date (Phoenix dactylifera; Arecaceae)
Date Plum (Diospyros lotus; Ebenaceae)
Dragonfruit / Pitaya (Hylocereus spp.; Cactaceae)
Duku (Lansium domesticum; Meliaceae)
Durian (Durio zibethicus; Bombacaceae)
E
Elephant Apple (Dillenia indica; Dilleniaceae)
Emblica (Phyllanthus emblica/Emblica officinalis; Euphorbiaceae)
F
Feijoa (aka Pineapple Guava or Guavasteen)
G
Gamboge (Garcinia xanthochymus; Guttiferae)
Genip (Melicoccus bijugatus; Sapindaceae)
Giant Granadilla (Passiflora quadrangularis; Passifloraceae)
Golden Apple
Gooseberry, Cape (Physalis peruviana; Solanaceae)
Gooseberry, Ceylon (Dovyalis hebecarpa; Flacourtiaceae)
Gooseberry, Indian (Phyllanthus emblica/Emblica officinalis; Euphorbiaceae)
Gooseberry, Otaheite (Phyllanthus acidus; Phyllanthaceae)
Governor’s Plum (Flacourtia indica; Flacourtiaceae)
Granadilla, Giant (Passiflora quadrangularis; Passifloraceae)
Granadilla, Montessa (Passiflora platyloba; Passifloraceae)
Granadilla, Purple (Passiflora edulis f edulis; Passifloraceae)
Granadilla, Red (Passiflora coccinea; Passifloraceae)
Granadilla, Sweet (Passiflora ligularis; Passifloraceae)
Granadilla, Yellow (Passiflora edulis f flavicarpa; Passifloraceae)
Grapefruit (Citrus X paradisi; Rutaceae)
Grumichama (Eugenia brasiliensis; Myrtaceae)
Guanabana (Annona muricata; Annonaceae)
Guarana (Paullinia cupana; Sapindaceae)
Guava (Psidium guajaba; Myrtaceae)
Guava, Brazilian (Psidium guineense; Myrtaceae)
Guava, Cattley (Psidium cattleianum; Myrtaceae)
Guava, Chilean (Ugni molinae; Myrtaceae)
Guava, Costa Rican (Psidium friedrichsthalianum; Myrtaceae)
Guava, Pineapple (Feijoa sellowiana; Myrtaceae)
Guava, Purple (Psidium rufum; Myrtaceae)
Guava, Strawberry (Psidium littorale; Myrtaceae)
Guavaberry / Rumberry; (Myrciaria floribunda; Myrtaceae)
H
Hog Plum (taperebá in Portuguese)
Horned melon (Cucumis metuliferus; Cucurbitaceae)
Huito (Genipa americana; Rubiaceae); also called jagua, genipap, jenipapo
Horseradish Tree, Asian (Moringa oleifera; Moringaceae)
Horseradish Tree, African (Moringa stenopetala; Moringaceae)
Horseradish Tree, Malagasy (Moringa drouhardii; Moringaceae)
I
Ice Cream Bean (Inga edulis; ??)
Illama (Annona diversifolia; Annonaceae)
Imbe (Garcinia livingstonei)
Indian almond
Indian fig
Indian Gooseberry (Phyllanthus emblica/Emblica officinalis; Euphorbiaceae)
Indian Jujube (Ziziphus mauritiana; Rhamnaceae)
Indian Prune (Flacourtia rukan; Flacourtiaceae)
J
Jaboticaba (Myrciaria cauliflora; Myrtaceae), also called Brazilian Grape Tree
Jackfruit (Artocarpus heterophyllus Moraceae), also called nangka
Jambul (Syzygium cumini; Myrtaceae)
Jatobá (Hymenae coubaril; Leguminosae) Caesalpinioideae)
Jelly Plum (Butia capitata; ??)
Jocote, also called Jamaica Plum
Jujube, Chinese (Ziziphus Zizyphus; Rhamnaceae)
Jujube, Indian (Ziziphus mauritiana; Rhamnaceae)
K
Kaffir Lime (Citrus hystrix; Rutaceae)
Kandis (Garcinia forbesii; Clusiaceae)
Kapok (Ceiba pentandra; Bombacaceae)
Kei Apple (Dovyalis caffra; Flacourtiaceae)
Keppel fruit (Stelechocarpus burakol; Annonaceae)
Kitembilla (Dovyalis hebecarpa; Flacourtiaceae)
Kiwano (Cucumis metuliferus; ??)
Kiwifruit (Actinida spp.; Actinidiaceae)
Kwai Muk (Artocarpus hypargyraea; Moraceae)
Kandis (Garcinia forbesii; Clusiaceae)
Keppel fruit (Stelechocarpus burakol; Annonaceae)
Korlan
Kumquat, Meiwa (Fortunella japonica; Rutaceae)
Kumquat, Nagami (Fortunella margarita; Rutaceae)
Kundong (Garcinia sp.; Clusiaceae)
L
Lablab
Lakoocha (Artocarpus lakoocha; Moraceae)
Langsat (Lansium domesticum), also called longkong or duku
Lanzones (Lansium domesticum; Meliaceae)
Lemon (Citrus limon; Rutaceae)
Leucaena
Lime (Citrus aurantifolia; Rutaceae)
Limeberry (Trifasia trifolia; Rutaceae)
Limequat (Citrus aurantifolia X Fortunella spp.; Rutaceae)
Longan (Euphoria longana; Sapindaceae)
Loquat (Eriobotrya japonica; Rosaceae)
Louvi (Flacourtia inermis; Flacourtaceae)
Lucuma (Pouteria campechiana; Sapotaceae)
Lychee (Litchi chinensis; Sapindaceae)
M
Mabolo (Diospyros discolor; Ebenaceae) also known as a velvet persimmon
Macadamia (Macadamia integrifolia; Proteaceae)
Macadamia, Rough Shell (Macadamia tetraphylla; Proteaceae)
Madrono (Rheedia acuminata; Guttiferae)
Malabar Spinach (Basella alba; ??)
Malay Apple (Syzygium malaccense; Myrtaceae)
Mammee Apple (Mammea americana; Guttiferae)
Mamey (Pouteria sapota; Sapotaceae)
Mamoncillo (Melicoccus bijugatus; Sapindaceae), also known as quenepa, genip or Fijian Longan
Mandarin
Mangaba (Hancornia speciosa; Apocynaceae)
Mango (Mangifera indica; Anacardiaceae)
Mangosteen (Garcinia mangostana; Guttiferae)
Manila tamarind (Pithecellobium dulce; Leguminosae)
Maprang (Bouea macrophylla; Anacardiaceae)
Maypop (Passiflora incarnata; Passifloraceae)
Medlar (Mespilus germanica; ??)
Melinjo
Melon Pear
Miracle Fruit (Synsepalum dulcificum; Sapotaceae)
Mombin, Purple (Spondias purpurea; Anacardiaceae)
Mombin, Red (Spondias purpurea; Anacardiaceae)
Mombin, Yellow (Spondias mombin; Anacardiaceae)
Monstera (Monstera deliciosa; Araceae) also called Swiss Cheese Plant, Split-leaf Philodendron
Morinda
Mountain Soursop (Annona montana; Annonaceae)
Monkey Jackruit (Artocarpus rigidus;Moraceae)
Mulberry, Black (Morus nigra; Moraceae)
Mulberry, Red (Morus rubra; Moraceae)
Mulberry, White (Morus alba; Moraceae)
Mundu
Mung Bean
Muskmelon
N
Nance (Byrsonima crassifolia; Malpighiaceae)
Naranjilla (Solanum quitoense; Solanaceae)
Neem (Azadirachta indica; Meliaceae)
Noni (Morinda citrifolia; Rubiaceae)
Nutmeg (Myristica fragrans; Myristicaceae)
O
Oil Palm (Elaeis guineensis; Arecaceae)
Gooseberry, Otaheite (Phyllanthus acidus; Phyllanthaceae)
P
Palmyra Palm / Toddy Palm (Borassus flabellifer; Arecaceae)
Papaya (Carica papaya; Caricaceae)
Passionfruit (Passiflora spp.; Passifloraceae)
Paw Paw (Asimina triloba; Annonaceae)
Peach Palm (Bactris gasipaes; Arecaceae)
Peanut butter fruit (Bunchosia argentea; Malpighiaceae)
Pecan (Carya illinoensis; ??)
Pepino (Solanum muricatum; ??)
Pequi (Caryocar brasiliensis; Caryocaraceae)
Persimmon, American (Diospyros virginiana; Ebenaceae)
Persimmon, Oriental (Diospyros kaki; Ebenaceae)
Pewa (Peach palm; pupunha in Portuguese)
Phalsa (Grewia subinaequalis; Tiliaceae)
Pigeon Pea
Pili Nut (Canarium ovatum; Burseraceae)
Pindo Palm (Butia Capitata; Arecaceae)
Pineapple (Ananas comosus ; Bromeliaceae)
Pistachio (Pistacia vera; Anacardiaceae)
Pitomba (Eugenia luschnathiana or Talisia esculenta)
Plantain
Pois doux (Inga edulis, ice-cream bean, or inga-cipó in Portuguese)
Pomegranate (Punica granatum; Punicaceae)
Pommecythère or pomcité (Spondias cytherea); also known as golden apple, June plum or Jew plum and ambarella, and as cajamanga in Portuguese
Pommerac (Eugenia malaccensis); also known as Otaheite apple; Malay apple; jambo in Portuguese
Pulasan (Nephelium mutabile; Sapindaceae)
Pummelo (Citrus grandis; Rutaceae)
Pupunha (Bactris gasipaes; Arecaceae); also known as Peach Plum or Pewa
Purple Mombin (Spondias purpurea; Anacardiaceae)
Q
Quince (Cydonia oblonga)
R
Rambutan (Nephelium lappaceum; Sapindaceae)
Rambutan, Hairless
Red Mombin (Spondias purpurea; Anacardiaceae)
Riberry (Syzygium luehmannii; Myrtaceae), also called Lilly Pilly, Lillipilli, Chinese Apple
Ridged Gourd
Rollinia (Rollinia mucosa; Annonaceae)
Rose Apple (Syzygium jambos; Myrtaceae)
S
Safou (Dacryodes edulis), also called atanga or butterfruit
Salak (Salacca edulis; Arecaceae), also called snakefruit or cobrafruit
Santol (Sandoricum koetjape; Meliaceae)
Sapodilla (Manilkara zapota; Sapotaceae), also called chiku, mespel, naseberry, sapadilla, snake fruit, sawo
Sea Grape (Coccoloba uvifera; Polygonaceae)
Soncoya (Annona diversifolia; Annonaceae)
Soursop (Annona muricata; Annonaceae), also called guanabana
Soybean
Spanish Lime (Melicoccus bijugatus; Sapindaceae)
Star Apple (Chrysophyllum cainito; Chrysobalanaceae), also called caimito or caimite
Strawberry Guava (Psidium littorale; Myrtaceae)
Strawberry Pear
Sugar Apple (Annona squamosa; Annonaceae); ata in Portuguese
Summer squash
Surinam Cherry (Eugenia uniflora; Myrtaceae) also called Brazilian Cherry, Cayenne Cherry, Pitanga
Sweet Granadilla
Sweet orange
Sweet pepper
Sweetsop (Annona squamosa; Annonaceae) also called Sugar Apple
T
Tamarind (Tamarindus indica; Leguminosae)
Tamarind, Manila (Pithecellobium dulce; Leguminosae)
Tamarind, Monkey (Inga edulis; Leguminosae)
Tamarind, Velvet (Dialium indum; Leguminosae)
V
Vanilla (Vanilla planifolia; Orchidaceae)
W
Wampee (Clausena lansium; Rutaceae)
Water Apple (Syzygium aqueum; Myrtaceae)
Watermelon
Wax Jambu (Syzygium samarangense; Myrtaceae)
Wax Gourd
White Sapote (Casimiroa edulis; Rutaceae)
Winged Bean
Wood Apple (Feronia limonia; Rutaceae)
Y
Yantok (Calamus manillensis)
List of culinary fruits by geographical origin
Fruits of African origin
Fruits native to Africa or of African Origin:
Amatungulu (Carissa macrocarpa)
Kiwano (Cucumis metuliferus)
Marula (Sclerocarya birrea)
Spiny Monkey-orange (Strychnos spinosa)
Tamarind (Tamarindus indica)
Fruits of Asian origin
Fruits native to Asia or of Asian Origin:
Arhat (Siraitia grosvenorii; Cucurbitaceae) Also called longevity fruit
Batuan (Garcinia morella)
Bignay
Bilimbi
Breadfruit (Artocarpus altilis; Moraceae)
Buddha's Hand
Woodapple (Aegle marmelos) ,commonly known as bael, found in eastern India.
Mango (Mangifera) ,tropical fruit of south Asia.
Indian gooseberry (Phyllanthus emblica)
Charichuelo (Garcinia intermedia)
Button Mangosteen (Garcinia prainiana)
Chinese Quince (Pseudocydonia sinensis)
Coconut (Cocos nucifera; Arecaceae)
Che (Cudrania tricuspidata; Moraceae) Also called Cudrania, Chinese Mulberry, Cudrang, Mandarin Melon Berry, Silkworm Thorn, zhe
Durian (Durio spp; Malvaceae)
Gamboge (Garcinia gummi-gutta)
Goumi (Elaeagnus multiflora ovata; Elaeagnaceae family)
Jambul (Syzygium cumini; Myrtaceae)
Hardy Kiwi (Actinidia arguta; Actinidiaceae family)
Kiwifruit or Chinese gooseberry (Actinidia spp.; Actinidiaceae)
Mock Strawberry or Indian Strawberry (Potentilla indica; Rosaceae)
Garcinia dulcis (Mundu)
Lanzones (Lansium domesticum; Meliaceae family)
Lapsi (Choerospondias axillaris Roxb. Anacardiaceae)
Longan (Dimocarpus longan; Sapindaceae family)
Lychee (Litchi chinensis; Sapindaceae family)
Mangosteen (Garcinia mangostana; Clusiaceae)
Marang
Nungu (Borassus flabellifer; Arecaceae)Peach
Persimmon (aka Sharon Fruit) (Diospyros kaki; Ebenaceae)
Pomelo
Rambutan (Nephelium lappaceum; Sapindaceae family)
Rhubarb (Rheum rhaponticum; Polygonaceae)
Sageretia (Sageretia theezans; Rhamnaceae) Also called Mock Buckthorn
Salak (Salacca edulis; Arecaceae), also called snakefruit or cobrafruit
Santol (fruit)
Carambola (aka Starfruit)
Wild Mangosteen (Garcinia indica)
Fruits of Latin American origin
Fruits native to Latin America or of Latin American Origin:
Açaí (Euterpe), a palm fruit native to the Amazon region.
Avocado (Persea americana; Lauraceae)
Boquila (Boquila trifoliata ; Lardizabalaceae)
Calafate Barberry (Berberis; Berberidaceae)
Breadnut (Artocarpus camansi; Moraceae)
Cainito (Star apple)
Feijoa (Pineapple Guava or Guavasteen)
Keule (Gomortega keule; Gomortegaceae)
Guarana (Paullinia cupana; Sapindaceae)
Guava ("Psidium guajava"; Myrtaceae)
Lardizabala (Lardizabala biternata; Lardizabalaceae)
Mamey ("Pouteria sapota"; Sapotaceae)
Maqui (Aristotelia chilensis; Elaeocarpaceae)
Naranjilla (Solanum quitoense; Solanaceae)
Papaya (Carica papaya; Caricaceae)
Peumo (Cryptocarya alba; Lauraceae)
Pineapple ("Ananas comosus"; Bromeliaceae)
Sapote ("Casimiroa edulis"; Sapotaceae)
Sea Grape (Coccoloba uvifera; Polygonaceae)
Soursop ("Annona muricata"; Annonaceae)
Sugar-apple (aka Atis)
Ugniberry (Ugni molinae; Myrtaceae)
Fruits of North American origin
Canada and the United States are home to a surprising number of edible plants, especially berries; however, only three are commercially grown/known on a global scale (grapes, cranberries, and blueberries.) Many of the fruits below are still eaten locally as they have been for centuries and others are generating renewed interest by eco-friendly gardeners (less need for bug control) and chefs of the region alike.
American Chestnut (Castanea dentata; Fagaceae)
American Black Elderberry (Sambucus canadensis; Adoxaceae)
American grape: North American species (e.g., Vitis labrusca; Vitaceae) and American-European hybrids are grown where grape (Vitis vinifera) is not hardy and are used as rootstocks
American Hazelnut (Corylus americana; Betulaceae)
American Mayapple (Podophyllum peltatum; Berberidaceae)
American persimmon (Diospyros virginiana; Ebenaceae): Traditional for desserts and as dried fruit.
American plum (Prunus americana; Rosaceae
American Red Elderberry (Sambucus pubens; Adoxaceae)
American Red Raspberry (Rubus strigosus; Rosaceae)
Beach Plum (Prunus maritima; Rosaceae)
Black cherry (Prunus serotina; Rosaceae very popular flavoring for pies, jams, and sweets.
Black raspberry (Rubus occidentalis or Rubus leucodermis; Rosaceae)
Black Walnut (Juglans nigra; Juglandaceae)
Blueberry (Vaccinium, sect. Cyanococcus; Ericaceae)
Buffaloberry (Shepherdia argenta; Elaeagnaceae), which grows wild in the prairies of Canada
Chokecherry (Prunus virginiana; Rosaceae)
Cocoplum (Chrysobalanus icaco; Chrysobalanaceae)
Cranberry (Vaccinium oxycoccus; Ericaceae)
Eastern May Hawthorn (Crataegus aestivalis; Rosaceae, better known as mayhaw.)
False-mastic (Sideroxylon foetidissimum; Sapotaceae)
Florida strangler fig (Ficus aurea; Moraceae)
Ground Plum (Astragalus crassicarpus; Fabaceae), also called Ground-plum milk-vetch
Huckleberry (Gaylussacia, Vaccinium; Ericaceae)
Maypop (Passiflora incarnata; Passifloracae, traditionally a summer treat.)
Muscadine (Vitis rotundifolia; Vitaceae)
Pawpaw (Asimina triloba; Annonaceae, not to be confused with Papaya (Carica papaya; Caricaceae), which is called pawpaw in some English dialects)
Pecan (Carya illinoinensis or illinoensis; Juglandaceae)
Prickly pear (Opuntia spp.; Cactaceae) used as both a fruit and vegetabledepending on part of plant.
Pigeon plum (Coccoloba diversifolia; Polygonaceae)
Red mulberry (Morus rubra; Moraceae)
Salal berry (Gaultheria shallon; Ericaceae)
Salmonberry (Rubus spectabilis; Rosaceae)
Saskatoonberry (Amelanchier alnifolia, Rosaceae
Saw Palmetto (Serenoa repens; Arecaceae)
Southern Crabapple (Malus angustifolia; Rosaceae)
Texas Persimmon (Diospyros texana; Ebenaceae)
Thimbleberry (Rubus parviflorus; Rosaceae)
Toyon (Heteromeles arbutifolia; Rosaceae)
Fruits of Oceanian origin
Fruits native to Oceania or of Oceanian Origin:
Atherton Raspberry (Rubus probus; Rosaceae)
Black Apple (Planchonella australis; Sapotaceae)
Blue tongue (Melastoma affine; Melastomataceae)
Bolwarra (Eupomatia laurina; Eupomatiaceae)
Broad-leaf Bramble (Rubus moluccanus; Rosaceae)
Burdekin Plum (Pleiogynium timorense; Anacardiaceae)
Bush tomato (Certain Solanum species; Solanaceae)
Cedar Bay cherry (Eugenia carissoides; Myrtaceae)
Cherry ballart (Exocarpus cupressiformis; Santalaceae)
Cluster fig (Ficus racemosa; Moraceae)
Cocky apple (Planchonia careya)
Common apple-berry (Billardiera scandens; Pittosporaceae)
Conkerberry (Carissa lanceolata; Apocynaceae)
Davidson's plum (Davidsonia spp.; Cunoniaceae) Davidsonia jerseyana Davidsonia johnsonii Davidsonia pruriens
Desert banana (Marsdenia australis)
Desert fig (Ficus platypoda; Moraceae)
Desert lime (Citrus glauca; Rutaceae)
Dodder laurel (Cassytha melantha)
Doubah (Marsdenia australis; Apocynaceae)
Emu Apple (Owenia acidula; Meliaceae)
Emu berry (Grewia retusifolia)
Fibrous Satinash (Syzygium fibrosum; Myrtaceae)
Finger Lime (Citrus australasica; Rutaceae)
Illawarra Plum (Podocarpus elatus; Podocarpaceae)
Kakadu lime (Citrus gracilis; Rutaceae)
Kakadu plum (Terminalia ferdinandiana; Combretaceae)
Karkalla (Carpobrotus rossii; Aizoaceae)
Kutjera (Solanum centrale; Solanaceae)
Lady apple (Syzygium suborbiculare; Myrtaceae)
Lemon aspen (Acronychia acidula; Rutaceae)
Lillypilly (Acmena spp., Syzygium spp.) Used raw and in jam
Little gooseberry tree (Buchanania arborescens; Anacardiaceae)
Midyim (Austromyrtus dulcis; Myrtaceae)
Morinda citrifolia
Mountain pepper (Tasmannia spp.; Winteraceae )
Muntries (Kunzea pomifera; Myrtaceae)
Native currant (Acrotriche depressa; Ericaceae)
Native gooseberry (Physalis minima; Solanaceae)
Native raspberry (Rubus parviflorus)
Nonda plum (Parinari nonda)
Pigface (Carpobrotus glaucescens; Aizoaceae)
Pink-flowered Native Raspberry (Rubus parvifolius; Rosaceae)
Purple apple-berry (Billarderia longiflora; Pittosporaceae)
Quandong (Santalum acuminatum; Santalaceae)
Queensland Ebony (Diospyros humilis)
Riberry (Syzygium luehmannii; Myrtaceae)
Rose-leaf Bramble (Rubus rosifolius; Rosaceae)
Rose myrtle (Archirhodomyrtus beckleri; Myrtaceae)
Sandpaper Fig (Ficus coronata; Moraceae)
Small-leaf tamarind (Diploglottis campbellii; Sapindaceae)
Snow berry (Gaultheria hispida; Ericaceae)
Sweet apple-berry (Billarderia cymosa; Pittosporaceae)
Tanjong (Mimusops elengi; Sapindaceae)
White aspen (Acronychia oblongifolia; Rutaceae)
Wild grape (Ampelocissus acetosa)
Wild orange (Capparis mitchellii; Capparaceae)
Wild peach (Terminalia carpentariae)
Wild plum (munydjudj) (Buchanania obovata)
Wild plum (Santalum lanceolatum)
Wongi (Manilkara kaukii; Sapotaceae)
Yellow plum (Ximenia americana; Olacaceae)
Zig Zag Vine (Melodurum leichhardtii; Annonaceae)
List of culinary fruits by type of flora
Rosaceae family
The family Rosaceae dominates the temperate fruits, both in numbers and in importance. The pome fruits, stone fruits and brambles are fruits of plants in Rosaceae.
The pome fruits:
Apple and crabapple (Malus)
Chokeberry (Aronia)
Hawthorn (Crataegus and Rhaphiolepis)
Loquat (Eryobotrya japonica)
Medlar (Mespilus germanica)
Pear, European and Asian species (Pyrus)
Quince (Cydonia oblonga and Chaenomeles)
Rose hip, the fruitlike base of roses (Rosa); used mostly for jams and herbal tea
Rowan (Sorbus)
Service tree (Sorbus domestica), bears a fruit known as a sorb or sorb apple
Serviceberry or Saskatoon (Amelanchier)
Shipova (× Sorbopyrus auricularis)
The stone fruits, drupes of genus Prunus:
Apricot (Prunus armeniaca or Armeniaca vulgaris)
Cherry, sweet, black, sour, and wild species (Prunus avium, Prunus serotina, P. cerasus, and others)
Chokecherry (Prunus virginiana)
Greengage, a cultivar of the plum
Peach (of the normal and white variety) and its variant the nectarine (Prunus persica)
Plum, of which there are several domestic and wild species; dried plums are called prunes
Hybrids of the preceding species, such as the pluot, aprium and peacotum
Berries
In non-technical usage, berry means any small fruit that can be eaten whole and lacks objectionable seeds. The bramble fruits, compound fruits of genus Rubus (blackberries), are some of the most popular pseudo-berries:
Blackberry, of which there are many species and hybrids, such as dewberry, boysenberry, olallieberry, and tayberry (genus Rubus)
Cloudberry (Rubus chamaemorus)
Loganberry (Rubus loganobaccus)
Raspberry, several species (genus Rubus)
Salmonberry (Rubus spectabilis)
Thimbleberry (Rubus parviflorus)
Wineberry (Rubus phoenicolasius)
The true berries are dominated by the family Ericaceae, many of which are hardy in the subarctic:
Bearberry (Arctostaphylos spp.)
Bilberry or whortleberry (Vaccinium spp.)
Blueberry (Vaccinium spp.)
Crowberry (Empetrum spp.)
Cranberry (Vaccinium spp.)
Falberry (Vaccinium spp.)
Huckleberry (Vaccinium spp.)
Lingonberry (Vaccinium vitis-idaea)
Strawberry Tree (Arbutus unedo), not to be confused with the Strawberry (Fragaria)
Other berries not in the Rosaceae or Ericaceae:
Açaí (Euterpe), a palm fruit native to the Amazon region
Barberry (Berberis; Berberidaceae)
Currant (Ribes spp.; Grossulariaceae), red, black, and white types
Elderberry (Sambucus; Caprifoliaceae)
Gooseberry (Ribes spp.; Grossulariaceae)
Hackberry (Celtis spp.; Cannabaceae)
Honeysuckle: the berries of some species (called honeyberries) are edible, others are poisonous (Lonicera spp.; Caprifoliaceae)
Mulberry (Morus spp.; Moraceae) including:
Red Mulberry (Morus rubra)
White Mulberry (Morus alba)
Mayapple (Podophyllum spp.; Berberidaceae)
Nannyberry or sheepberry (Viburnum spp.; Caprifoliaceae)
Oregon grape (Mahonia aquifolium; Berberidaceae)
Sea-buckthorn (Hippophae rhamnoides; Elaeagnaceae)
Sea Grape (Coccoloba uvifera; Polygonaceae)
Ugniberry (Ugni molinae; Myrtaceae)
Wolfberry (Lycium barbarum, Lycium spp.; Solanaceae)
Cacti and other succulents
Several cacti yield edible fruits, which are important traditional foods for some Native American peoples:
Cardón (Pachycereus pringlei; Cactaceae)
Dragonfruit (Hylocereus undatus; Cactaceae), also called pitaya
Prickly pear (Opuntia spp.; Cactaceae)
Saguaro (Carnegiea gigantea; Cactaceae)
Cereus peruvianus
numerous other species of cacti
Podocarps
Podocarps are conifers in the family Podocarpaceae. The seed cones are highly modified and, in some, the seed is surrounded by fleshy scale tissue, resembling a drupe. These berry-like cone scales are eaten by birds which then disperse the seeds in their droppings and the cones can be eaten in many species. Podocarps are either half-hardy or frost tender, depending on species. Many genera are similar in that they have edible "fruits" and often don't have a common name.
Kahikatea (Dacrycarpus dacrydioides)
Manoao (Manoao colensoi)
Nageia (Nageia spp.)
Podocarpus (Podocarpus spp.)
Prumnopitys (Prumnopitys spp.)
Rimu (Dacrydium cupressinum)
Tōtara (Podocarpus totara)
Melons and other members of Cucurbitaceae family
Some exceptions to the statement that temperate fruits grow on woody perennials are:
Gourd, (usually regarded as vegetables in cuisine) including, but not limited to:
Butternut squash (Cucurbita moschata)
Cushaw squash (Cucurbita mixta)
Hubbard squash, Buttercup squash (Cucurbita maxima)
Pumpkin, Acorn squash, Zucchini, Summer squash (Cucurbita pepo varieties)
Horned melon (Cucumis metuliferus)
Melon (Cucumis melo): cantaloupe, galia, and other muskmelons, honeydew
Accessory fruits
The accessory fruits, seed organs which are not botanically berries at all:
Raisin tree (Hovenia dulcis, Rhamnaceae) Also called Japanese Raisin Tree
Strawberry (Fragaria spp.; Rosaceae)
Cashew apple
Yew arils (Taxus spp.)
This list of culinary fruits contains the names of some fruits that are considered edible in some cuisines. The definition of fruit for these lists is a culinary fruit, i.e. "Any sweet, edible 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 sweetish vegetables, some of which may resemble a true fruit or are used in cookery as if they were a fruit, for example rhubarb."
Note that many edible plant parts that are true fruits botanically speaking, are not considered culinary fruits. They are classified as vegetables in the culinary sense, (for example: the tomato, cucumber, zucchini, and so on), and hence they do not appear in this list. There also exist many fruits which are edible and palatable but for various reasons have not become popular.
List of culinary fruits by climate
Temperate fruits
Fruits of temperate climates are almost always borne on trees or woody shrubs or lianas. They will not grow adequately in the tropics, as they need a period of cold (a chilling requirement) each year before they will flower. The apple, pear, cherry, and plum are the most widely grown and eaten, owing to their adaptability. Many other fruits are important regionally but do not figure prominently in commerce. Many sorts of small fruit on this list are gathered from the wild, just as they were in Neolithic times.
ApplesThe pome fruits:
Apple and crabapple (Malus)
Chokeberry (Aronia)
Hawthorn (Crataegus and Rhaphiolepis)Loquat (Eriobotrya japonica)
Medlar (Mespilus germanica)
Pear, European and Asian species (Pyrus)
Quince (Cydonia oblonga and Chaenomeles)
Rose hip, the fruitlike base of roses (Rosa); used mostly for jams and herbal teas
Rowan (Sorbus)
Service tree (Sorbus domestica), bears a fruit known as a sorb or sorb apple
Serviceberry or Saskatoon (Amelanchier)
Shipova (× Sorbopyrus auricularis)
The stone fruits, drupes of genus Prunus:
Apricot (Prunus armeniaca or Armeniaca vulgaris)Cherry, sweet, black, sour, and wild species (Prunus avium, Prunus serotina, Prunus cerasus, and others)
Chokecherry (Prunus virginiana)
Greengage, a cultivar of the plum
Peach (of the normal and white variety) and its variant the nectarine (Prunus persica)
Plum, of which there are several domestic and wild species; dried plums are called prunes
Hybrids of the preceding species, such as the pluot, aprium and peacotum
Other Temperate fruits:
Boquila (Boquila trifoliata ; Lardizabalaceae)
Goumi (Elaeagnus multiflora; Elaeocarpaceae)
Keule (Gomortega keule; Gomortegaceae)
Lardizabala (Lardizabala biternata; Lardizabalaceae)
Maqui (Aristotelia chilensis; Elaeocarpaceae)
Pawpaw (Asimina triloba; Annonaceae)
Peumo (Cryptocarya alba; Lauraceae)
Berries
In non-technical usage, berry means any small fruit that can be eaten whole and lacks objectionable seeds. The bramble fruits, compound fruits of genus Rubus (blackberries), are some of the most popular pseudo-berries:
Rubus
RaspberriesBlackberry, of which there are many species and hybrids, such as dewberry, boysenberry, olallieberry, and tayberry (genus Rubus)
Cloudberry (Rubus chamaemorus)
Loganberry (Rubus loganobaccus)
Raspberry, several species (genus Rubus)
Salmonberry (Rubus spectabilis)
Thimbleberry (Rubus parviflorus)
Wineberry (Rubus phoenicolasius)
True Berries
The true berries are dominated by the family Ericaceae, many of which are hardy in the subarctic:
Bearberry (Arctostaphylos spp.)
Bilberry or whortleberry (Vaccinium spp.)
Blueberry (Vaccinium spp.)
Crowberry (Empetrum spp.)
Cranberry (Vaccinium spp.)
Falberry (Vaccinium spp.)
Huckleberry (Vaccinium spp.)
Lingonberry (Vaccinium vitis-idaea)
Strawberry Tree (Arbutus unedo), not to be confused with the Strawberry (Fragaria)
Other
Barberry (Berberis; Berberidaceae)
Currant (Ribes spp.; Grossulariaceae), red, black, and white typesElderberry (Sambucus; Caprifoliaceae)
Gooseberry (Ribes spp.; Grossulariaceae)
Hackberry (Celtis spp.; Cannabaceae)
Honeysuckle: the berries of some species (called honeyberries) are edible, others are poisonous (Lonicera spp.; Caprifoliaceae)
Mulberry (Morus spp.; Moraceae) including:
Red Mulberry (Morus rubra)
White Mulberry (Morus alba)
Mayapple (Podophyllum spp.; Berberidaceae)
Nannyberry or sheepberry (Viburnum spp.; Caprifoliaceae)
Oregon grape (Mahonia aquifolium; Berberidaceae)
Sea-buckthorn (Hippophae rhamnoides; Elaeagnaceae)
Ugniberry (Ugni molinae; Myrtaceae)
Wolfberry (Lycium barbarum, Lycium spp.; Solanaceae)
Mediterranean and subtropical fruits
Fruits in this category are not hardy to extreme cold, as the preceding temperate fruits are, yet tolerate some frost and may have a modest chilling requirement. Notable among these are natives of the Mediterranean:
GrapesBlack mulberry (Morus nigra; Moraceae)
Cornelian cherry (Cornus mas; Cornaceae)
Date (Phoenix dactylifera; Arecaceae)
Fig (Ficus spp. Moraceae)
Grape, called raisin, sultana when it is dried. (Vitis spp.; Vitaceae)
Jujube (Ziziphus zizyphus; Rhamnaceae)
Pomegranate (Punica granatum; Punicaceae)
Sycamore fig (Ficus sycomorus. Moraceae) also called old world sycomore or just sycomore.
In the important genus Citrus (Rutaceae), some members are tropical, tolerating no frost. All common species of commerce are somewhat hardy:
LemonBlood Orange
Citron (Citrus medica)
Clementine (Citrus reticulata var. clementine),
Grapefruit (Citrus paradisi)
Kumquat (Fortunella spp.)
Lemon (Citrus limon)
Limes
Key Lime (Citrus aurantifolia)
Persian lime Also known as tahiti lime.
Kaffir lime (Citrus hystix)
Mandarin (Citrus reticulata)
Naartjie (Citrus reticulata, Citrus nobilis)
Orange, of which there are sweet (Citrus sinensis) and sour (Citrus aurantium) species
Pomelo (also known as the shaddock) (Citrus maxima)
Sweet Lemon (Citrus limetta)
Kabosu (Citrus Sphaerocarpa) Rutaceae
Oroblanco (Citrus paradisi x C. grandis) Rutaceae (Also called the sweetie)
Tangerine, and similar
Hybrids of the preceding species, such as the Orangelo, Tangelo, Rangpur (fruit) and Ugli fruit
Other subtropical fruits:
Avocado (Persea americana; Lauraceae)
Carob (Ceratonia siliqua; Fabaceae)
Feijoa (Feijoa sellowiana; Myrtaceae)
Guava (Psidium guajava; Myrtaceae)
Longan (Dimocarpus longan; Sapindaceae)
Lúcuma (Pouteria lucuma; Sapotaceae)
Lychee (Litchi chinensis; Sapindaceae)
Passion fruit or Granadilla (Passiflora edulis and other Passiflora spp.; Passifloraceae)
Peanut (Arachis hypogaea; Fabaceae)
Pond-apple (Annona glabra; Annonaceae) Also called Alligator-apple and Monkey-apple
Strawberry guava (Psidium litorale; Myrtaceae)
Tamarillo or Tree Tomato (Cyphomandra betacea; Solanaceae)
Yangmei (Myrica rubra; Myricaceae) Also called Yumberry, Yamamomo, Chinese Bayberry, Japanese Bayberry, Red Bayberry, or Chinese strawberry tree
Néré (Parkia biglobosa)
Tropical fruits
Tropical fruits grow on plants of all habitats. The only characteristic that they share is an intolerance of frost.
A
Abiu (Pouteria caimito; Sapotaceae)Açaí (Euterpe oleracea; Arecaceae), or Assai
Acerola (Malpighia glabra; Malpighiaceae), also called West Indian Cherry or Barbados CherryAckee (Blighia sapida or Cupania sapida; Sapindaceae)
African cherry orange (Citropsis schweinfurthii; Rutaceae)
Allspice (Pimenta dioica; Myrtaceae)
Almond, Indian
Almond, Tropical (Terminalia catappa; Combretaceae)
Ambarella (Spondias cytherea; Anacardiaceae)
Amra (Spondias pinnata; Anacardiaceae)
Apple, Custard (Annona reticulata; Annonaceae), also called Bullock's Heart
Apple, Elephant (Dillenia indica; Dilleniaceae)
Apple, Golden
Apple, Kei (Dovyalis caffra; Flacourtiaceae)
Apple, Malay (Syzygium malaccense; Myrtaceae)
Apple, Mammee (Mammea americana; Guttiferae)
Apple, Rose (Syzygium jambos; Myrtaceae)
Apple, Star (Chrysophyllum cainito; Chrysobalanaceae), also called caimito or caimite
Apple, Sugar (Annona squamosa; Annonaceae); ata in Portuguese
Apple, Water (Syzygium aqueum; Myrtaceae)
Araza
Atemoya (Annona cherimola X Annona squamosa; Annonaceae)
Avocado (Persea americana; Lauraceae)
B
Babaco (Carica pentagona; Caricaceae)
Bacupari (Garcinia gardneriana)
Bacuri (Platonia esculenta; Guttiferae)
Bael (Aegle marmelos; Rutaceae)
Banana (Musacea spp.; Musaceae); its starchy variant is the plantain
Barbadine (granadilla; maracujá-açu in Portuguese)
Barbados Cherry (Malpighia glabra L.; Malpighiaceae), also called Acerola, West Indian Cherry
Betel Nut (“Areca catechu”; Arecaceae)
Bignay (Antidesma bunius; Euphorbiaceae)
Bilimbi (Averrhoa bilimbi; Oxalidaceae) Also called cucumber tree or tree sorrel
Biribi (Rollinia deliciosa; Annonaceae)
Bitter Gourd
Black Sapote
Bottle Gourd also known as Calabash (Lagenaria siceraria; Cucurbitaceae)
Brazil Nut
Breadfruit (Artocarpus altilis; Moraceae)
Breadnut (Artocarpus camansi; Moraceae)
Breadnut, Mayan (Brosimum alicastrum; Moraceae)
Burmese grape, or Latka (Baccaurea sapida; Phyllanthaceae)
C
Caimito (Pouteria caimito; Sapotaceae)
Calabash Tree (Crescentia cujete)
Calamansi
CamuCamu (Myrciaria dubia; Myrtaceae)
Candlenut Tree (Aleurites moluccana; Euphorbiaceae)
Canistel (Pouteria campechiana; Sapotaceae), also called yellow sapote or "eggfruit"
Cape Gooseberry (Physalis peruviana; Solanaceae)
Capulin Cherry (Prunus salicifolia; Rosaceae)
Carambola (Averrhoa carambola; Oxalidaceae), also called star fruit or five fingers
Caranda (Carissa carandas; Apocynaceae)
Cardamom (Elettaria cardamomum; Zingiberaceae)
Carob (Ceratonia siliqua; Leguminosae)
Cashew (Anacardium occidentale; Anacardiaceae)
Cassabanana (Sicana odorifera; Cucurbitaceae)
Cassava (Manihot esculenta; Euphorbiaceae)
Cawesh (Annona scleroderma; Annonaceae)
Ceriman (Monstera deliciosa; Araceae)
Ceylon Gooseberry (Dovyalis hebecarpa; FlacourtiaceaeChayote (Sechium edule; Cucurbitaceae)
Chempedak or Champedak (Artocarpus integer; Moraceae)
Chenet (guinep or ackee; pitomba-das-Guinas in Portuguese), also known as Spanish Lime or mamoncillo
Chupa-Chupa (Quararibea cordata; Malvaceae)
Cinnamon (Cinnamomum zeylanicum; Lauraceae)
Clove (Syzygium aromaticum; Myrtaceae)
Coco Plum (Chrysobalanus icaco; Chrysobalanaceae)
Cocona (Solanum sessilifolium; Solanaceae)
Coconut, Double or Coco-de-mer(Lodoicea maldivica’'; Arecaceae)
Coconut (Cocos nucifera; Arecaceae)
Cola Nut (Cola acuminata; Sterculiaceae)
Cupuassu (Theobroma grandiflorum; Malvaceae)
Curry Leaf Tree (Murraya koenigii; Rutaceae)
Cherimoya (Annona cherimola; Annonaceae)
Cherry of the Rio Grande (Eugenia aggregata; Myrtaceae)
Chili pepper
Chinese Jujube (Ziziphus zizyphus; Rhamnaceae)
Chinese Olive (Canarium album; Burseraceae)
Caimito (caimite; related to the yellow abiu - egg fruit)
Clove (Syzygium aromaticum; Myrtaceae)
Cocoa (Theobroma cacao; Sterculiaceae)
Cocoplum (Chrysobalanus icaco; Chrysobalanaceae)
Coffea (Coffee arabica; Rubiaceae)
Cupuaçu
Custard Apple (Annona reticulata; Annonaceae), also called Bullock's Heart
D
Damson plum (Chrysophyllum oliviforme; Sapotaceae), also called Satin Leaf
Date (Phoenix dactylifera; Arecaceae)
Date Plum (Diospyros lotus; Ebenaceae)
Dragonfruit / Pitaya (Hylocereus spp.; Cactaceae)
Duku (Lansium domesticum; Meliaceae)
Durian (Durio zibethicus; Bombacaceae)
E
Elephant Apple (Dillenia indica; Dilleniaceae)
Emblica (Phyllanthus emblica/Emblica officinalis; Euphorbiaceae)
F
Feijoa (aka Pineapple Guava or Guavasteen)
G
Gamboge (Garcinia xanthochymus; Guttiferae)
Genip (Melicoccus bijugatus; Sapindaceae)
Giant Granadilla (Passiflora quadrangularis; Passifloraceae)
Golden Apple
Gooseberry, Cape (Physalis peruviana; Solanaceae)
Gooseberry, Ceylon (Dovyalis hebecarpa; Flacourtiaceae)
Gooseberry, Indian (Phyllanthus emblica/Emblica officinalis; Euphorbiaceae)
Gooseberry, Otaheite (Phyllanthus acidus; Phyllanthaceae)
Governor’s Plum (Flacourtia indica; Flacourtiaceae)
Granadilla, Giant (Passiflora quadrangularis; Passifloraceae)
Granadilla, Montessa (Passiflora platyloba; Passifloraceae)
Granadilla, Purple (Passiflora edulis f edulis; Passifloraceae)
Granadilla, Red (Passiflora coccinea; Passifloraceae)
Granadilla, Sweet (Passiflora ligularis; Passifloraceae)
Granadilla, Yellow (Passiflora edulis f flavicarpa; Passifloraceae)
Grapefruit (Citrus X paradisi; Rutaceae)
Grumichama (Eugenia brasiliensis; Myrtaceae)
Guanabana (Annona muricata; Annonaceae)
Guarana (Paullinia cupana; Sapindaceae)
Guava (Psidium guajaba; Myrtaceae)
Guava, Brazilian (Psidium guineense; Myrtaceae)
Guava, Cattley (Psidium cattleianum; Myrtaceae)
Guava, Chilean (Ugni molinae; Myrtaceae)
Guava, Costa Rican (Psidium friedrichsthalianum; Myrtaceae)
Guava, Pineapple (Feijoa sellowiana; Myrtaceae)
Guava, Purple (Psidium rufum; Myrtaceae)
Guava, Strawberry (Psidium littorale; Myrtaceae)
Guavaberry / Rumberry; (Myrciaria floribunda; Myrtaceae)
H
Hog Plum (taperebá in Portuguese)
Horned melon (Cucumis metuliferus; Cucurbitaceae)
Huito (Genipa americana; Rubiaceae); also called jagua, genipap, jenipapo
Horseradish Tree, Asian (Moringa oleifera; Moringaceae)
Horseradish Tree, African (Moringa stenopetala; Moringaceae)
Horseradish Tree, Malagasy (Moringa drouhardii; Moringaceae)
I
Ice Cream Bean (Inga edulis; ??)
Illama (Annona diversifolia; Annonaceae)
Imbe (Garcinia livingstonei)
Indian almond
Indian fig
Indian Gooseberry (Phyllanthus emblica/Emblica officinalis; Euphorbiaceae)
Indian Jujube (Ziziphus mauritiana; Rhamnaceae)
Indian Prune (Flacourtia rukan; Flacourtiaceae)
J
Jaboticaba (Myrciaria cauliflora; Myrtaceae), also called Brazilian Grape Tree
Jackfruit (Artocarpus heterophyllus Moraceae), also called nangka
Jambul (Syzygium cumini; Myrtaceae)
Jatobá (Hymenae coubaril; Leguminosae) Caesalpinioideae)
Jelly Plum (Butia capitata; ??)
Jocote, also called Jamaica Plum
Jujube, Chinese (Ziziphus Zizyphus; Rhamnaceae)
Jujube, Indian (Ziziphus mauritiana; Rhamnaceae)
K
Kaffir Lime (Citrus hystrix; Rutaceae)
Kandis (Garcinia forbesii; Clusiaceae)
Kapok (Ceiba pentandra; Bombacaceae)
Kei Apple (Dovyalis caffra; Flacourtiaceae)
Keppel fruit (Stelechocarpus burakol; Annonaceae)
Kitembilla (Dovyalis hebecarpa; Flacourtiaceae)
Kiwano (Cucumis metuliferus; ??)
Kiwifruit (Actinida spp.; Actinidiaceae)
Kwai Muk (Artocarpus hypargyraea; Moraceae)
Kandis (Garcinia forbesii; Clusiaceae)
Keppel fruit (Stelechocarpus burakol; Annonaceae)
Korlan
Kumquat, Meiwa (Fortunella japonica; Rutaceae)
Kumquat, Nagami (Fortunella margarita; Rutaceae)
Kundong (Garcinia sp.; Clusiaceae)
L
Lablab
Lakoocha (Artocarpus lakoocha; Moraceae)
Langsat (Lansium domesticum), also called longkong or duku
Lanzones (Lansium domesticum; Meliaceae)
Lemon (Citrus limon; Rutaceae)
Leucaena
Lime (Citrus aurantifolia; Rutaceae)
Limeberry (Trifasia trifolia; Rutaceae)
Limequat (Citrus aurantifolia X Fortunella spp.; Rutaceae)
Longan (Euphoria longana; Sapindaceae)
Loquat (Eriobotrya japonica; Rosaceae)
Louvi (Flacourtia inermis; Flacourtaceae)
Lucuma (Pouteria campechiana; Sapotaceae)
Lychee (Litchi chinensis; Sapindaceae)
M
Mabolo (Diospyros discolor; Ebenaceae) also known as a velvet persimmon
Macadamia (Macadamia integrifolia; Proteaceae)
Macadamia, Rough Shell (Macadamia tetraphylla; Proteaceae)
Madrono (Rheedia acuminata; Guttiferae)
Malabar Spinach (Basella alba; ??)
Malay Apple (Syzygium malaccense; Myrtaceae)
Mammee Apple (Mammea americana; Guttiferae)
Mamey (Pouteria sapota; Sapotaceae)
Mamoncillo (Melicoccus bijugatus; Sapindaceae), also known as quenepa, genip or Fijian Longan
Mandarin
Mangaba (Hancornia speciosa; Apocynaceae)
Mango (Mangifera indica; Anacardiaceae)
Mangosteen (Garcinia mangostana; Guttiferae)
Manila tamarind (Pithecellobium dulce; Leguminosae)
Maprang (Bouea macrophylla; Anacardiaceae)
Maypop (Passiflora incarnata; Passifloraceae)
Medlar (Mespilus germanica; ??)
Melinjo
Melon Pear
Miracle Fruit (Synsepalum dulcificum; Sapotaceae)
Mombin, Purple (Spondias purpurea; Anacardiaceae)
Mombin, Red (Spondias purpurea; Anacardiaceae)
Mombin, Yellow (Spondias mombin; Anacardiaceae)
Monstera (Monstera deliciosa; Araceae) also called Swiss Cheese Plant, Split-leaf Philodendron
Morinda
Mountain Soursop (Annona montana; Annonaceae)
Monkey Jackruit (Artocarpus rigidus;Moraceae)
Mulberry, Black (Morus nigra; Moraceae)
Mulberry, Red (Morus rubra; Moraceae)
Mulberry, White (Morus alba; Moraceae)
Mundu
Mung Bean
Muskmelon
N
Nance (Byrsonima crassifolia; Malpighiaceae)
Naranjilla (Solanum quitoense; Solanaceae)
Neem (Azadirachta indica; Meliaceae)
Noni (Morinda citrifolia; Rubiaceae)
Nutmeg (Myristica fragrans; Myristicaceae)
O
Oil Palm (Elaeis guineensis; Arecaceae)
Gooseberry, Otaheite (Phyllanthus acidus; Phyllanthaceae)
P
Palmyra Palm / Toddy Palm (Borassus flabellifer; Arecaceae)
Papaya (Carica papaya; Caricaceae)
Passionfruit (Passiflora spp.; Passifloraceae)
Paw Paw (Asimina triloba; Annonaceae)
Peach Palm (Bactris gasipaes; Arecaceae)
Peanut butter fruit (Bunchosia argentea; Malpighiaceae)
Pecan (Carya illinoensis; ??)
Pepino (Solanum muricatum; ??)
Pequi (Caryocar brasiliensis; Caryocaraceae)
Persimmon, American (Diospyros virginiana; Ebenaceae)
Persimmon, Oriental (Diospyros kaki; Ebenaceae)
Pewa (Peach palm; pupunha in Portuguese)
Phalsa (Grewia subinaequalis; Tiliaceae)
Pigeon Pea
Pili Nut (Canarium ovatum; Burseraceae)
Pindo Palm (Butia Capitata; Arecaceae)
Pineapple (Ananas comosus ; Bromeliaceae)
Pistachio (Pistacia vera; Anacardiaceae)
Pitomba (Eugenia luschnathiana or Talisia esculenta)
Plantain
Pois doux (Inga edulis, ice-cream bean, or inga-cipó in Portuguese)
Pomegranate (Punica granatum; Punicaceae)
Pommecythère or pomcité (Spondias cytherea); also known as golden apple, June plum or Jew plum and ambarella, and as cajamanga in Portuguese
Pommerac (Eugenia malaccensis); also known as Otaheite apple; Malay apple; jambo in Portuguese
Pulasan (Nephelium mutabile; Sapindaceae)
Pummelo (Citrus grandis; Rutaceae)
Pupunha (Bactris gasipaes; Arecaceae); also known as Peach Plum or Pewa
Purple Mombin (Spondias purpurea; Anacardiaceae)
Q
Quince (Cydonia oblonga)
R
Rambutan (Nephelium lappaceum; Sapindaceae)
Rambutan, Hairless
Red Mombin (Spondias purpurea; Anacardiaceae)
Riberry (Syzygium luehmannii; Myrtaceae), also called Lilly Pilly, Lillipilli, Chinese Apple
Ridged Gourd
Rollinia (Rollinia mucosa; Annonaceae)
Rose Apple (Syzygium jambos; Myrtaceae)
S
Safou (Dacryodes edulis), also called atanga or butterfruit
Salak (Salacca edulis; Arecaceae), also called snakefruit or cobrafruit
Santol (Sandoricum koetjape; Meliaceae)
Sapodilla (Manilkara zapota; Sapotaceae), also called chiku, mespel, naseberry, sapadilla, snake fruit, sawo
Sea Grape (Coccoloba uvifera; Polygonaceae)
Soncoya (Annona diversifolia; Annonaceae)
Soursop (Annona muricata; Annonaceae), also called guanabana
Soybean
Spanish Lime (Melicoccus bijugatus; Sapindaceae)
Star Apple (Chrysophyllum cainito; Chrysobalanaceae), also called caimito or caimite
Strawberry Guava (Psidium littorale; Myrtaceae)
Strawberry Pear
Sugar Apple (Annona squamosa; Annonaceae); ata in Portuguese
Summer squash
Surinam Cherry (Eugenia uniflora; Myrtaceae) also called Brazilian Cherry, Cayenne Cherry, Pitanga
Sweet Granadilla
Sweet orange
Sweet pepper
Sweetsop (Annona squamosa; Annonaceae) also called Sugar Apple
T
Tamarind (Tamarindus indica; Leguminosae)
Tamarind, Manila (Pithecellobium dulce; Leguminosae)
Tamarind, Monkey (Inga edulis; Leguminosae)
Tamarind, Velvet (Dialium indum; Leguminosae)
V
Vanilla (Vanilla planifolia; Orchidaceae)
W
Wampee (Clausena lansium; Rutaceae)
Water Apple (Syzygium aqueum; Myrtaceae)
Watermelon
Wax Jambu (Syzygium samarangense; Myrtaceae)
Wax Gourd
White Sapote (Casimiroa edulis; Rutaceae)
Winged Bean
Wood Apple (Feronia limonia; Rutaceae)
Y
Yantok (Calamus manillensis)
List of culinary fruits by geographical origin
Fruits of African origin
Fruits native to Africa or of African Origin:
Amatungulu (Carissa macrocarpa)
Kiwano (Cucumis metuliferus)
Marula (Sclerocarya birrea)
Spiny Monkey-orange (Strychnos spinosa)
Tamarind (Tamarindus indica)
Fruits of Asian origin
Fruits native to Asia or of Asian Origin:
Arhat (Siraitia grosvenorii; Cucurbitaceae) Also called longevity fruit
Batuan (Garcinia morella)
Bignay
Bilimbi
Breadfruit (Artocarpus altilis; Moraceae)
Buddha's Hand
Woodapple (Aegle marmelos) ,commonly known as bael, found in eastern India.
Mango (Mangifera) ,tropical fruit of south Asia.
Indian gooseberry (Phyllanthus emblica)
Charichuelo (Garcinia intermedia)
Button Mangosteen (Garcinia prainiana)
Chinese Quince (Pseudocydonia sinensis)
Coconut (Cocos nucifera; Arecaceae)
Che (Cudrania tricuspidata; Moraceae) Also called Cudrania, Chinese Mulberry, Cudrang, Mandarin Melon Berry, Silkworm Thorn, zhe
Durian (Durio spp; Malvaceae)
Gamboge (Garcinia gummi-gutta)
Goumi (Elaeagnus multiflora ovata; Elaeagnaceae family)
Jambul (Syzygium cumini; Myrtaceae)
Hardy Kiwi (Actinidia arguta; Actinidiaceae family)
Kiwifruit or Chinese gooseberry (Actinidia spp.; Actinidiaceae)
Mock Strawberry or Indian Strawberry (Potentilla indica; Rosaceae)
Garcinia dulcis (Mundu)
Lanzones (Lansium domesticum; Meliaceae family)
Lapsi (Choerospondias axillaris Roxb. Anacardiaceae)
Longan (Dimocarpus longan; Sapindaceae family)
Lychee (Litchi chinensis; Sapindaceae family)
Mangosteen (Garcinia mangostana; Clusiaceae)
Marang
Nungu (Borassus flabellifer; Arecaceae)Peach
Persimmon (aka Sharon Fruit) (Diospyros kaki; Ebenaceae)
Pomelo
Rambutan (Nephelium lappaceum; Sapindaceae family)
Rhubarb (Rheum rhaponticum; Polygonaceae)
Sageretia (Sageretia theezans; Rhamnaceae) Also called Mock Buckthorn
Salak (Salacca edulis; Arecaceae), also called snakefruit or cobrafruit
Santol (fruit)
Carambola (aka Starfruit)
Wild Mangosteen (Garcinia indica)
Fruits of Latin American origin
Fruits native to Latin America or of Latin American Origin:
Açaí (Euterpe), a palm fruit native to the Amazon region.
Avocado (Persea americana; Lauraceae)
Boquila (Boquila trifoliata ; Lardizabalaceae)
Calafate Barberry (Berberis; Berberidaceae)
Breadnut (Artocarpus camansi; Moraceae)
Cainito (Star apple)
Feijoa (Pineapple Guava or Guavasteen)
Keule (Gomortega keule; Gomortegaceae)
Guarana (Paullinia cupana; Sapindaceae)
Guava ("Psidium guajava"; Myrtaceae)
Lardizabala (Lardizabala biternata; Lardizabalaceae)
Mamey ("Pouteria sapota"; Sapotaceae)
Maqui (Aristotelia chilensis; Elaeocarpaceae)
Naranjilla (Solanum quitoense; Solanaceae)
Papaya (Carica papaya; Caricaceae)
Peumo (Cryptocarya alba; Lauraceae)
Pineapple ("Ananas comosus"; Bromeliaceae)
Sapote ("Casimiroa edulis"; Sapotaceae)
Sea Grape (Coccoloba uvifera; Polygonaceae)
Soursop ("Annona muricata"; Annonaceae)
Sugar-apple (aka Atis)
Ugniberry (Ugni molinae; Myrtaceae)
Fruits of North American origin
Canada and the United States are home to a surprising number of edible plants, especially berries; however, only three are commercially grown/known on a global scale (grapes, cranberries, and blueberries.) Many of the fruits below are still eaten locally as they have been for centuries and others are generating renewed interest by eco-friendly gardeners (less need for bug control) and chefs of the region alike.
American Chestnut (Castanea dentata; Fagaceae)
American Black Elderberry (Sambucus canadensis; Adoxaceae)
American grape: North American species (e.g., Vitis labrusca; Vitaceae) and American-European hybrids are grown where grape (Vitis vinifera) is not hardy and are used as rootstocks
American Hazelnut (Corylus americana; Betulaceae)
American Mayapple (Podophyllum peltatum; Berberidaceae)
American persimmon (Diospyros virginiana; Ebenaceae): Traditional for desserts and as dried fruit.
American plum (Prunus americana; Rosaceae
American Red Elderberry (Sambucus pubens; Adoxaceae)
American Red Raspberry (Rubus strigosus; Rosaceae)
Beach Plum (Prunus maritima; Rosaceae)
Black cherry (Prunus serotina; Rosaceae very popular flavoring for pies, jams, and sweets.
Black raspberry (Rubus occidentalis or Rubus leucodermis; Rosaceae)
Black Walnut (Juglans nigra; Juglandaceae)
Blueberry (Vaccinium, sect. Cyanococcus; Ericaceae)
Buffaloberry (Shepherdia argenta; Elaeagnaceae), which grows wild in the prairies of Canada
Chokecherry (Prunus virginiana; Rosaceae)
Cocoplum (Chrysobalanus icaco; Chrysobalanaceae)
Cranberry (Vaccinium oxycoccus; Ericaceae)
Eastern May Hawthorn (Crataegus aestivalis; Rosaceae, better known as mayhaw.)
False-mastic (Sideroxylon foetidissimum; Sapotaceae)
Florida strangler fig (Ficus aurea; Moraceae)
Ground Plum (Astragalus crassicarpus; Fabaceae), also called Ground-plum milk-vetch
Huckleberry (Gaylussacia, Vaccinium; Ericaceae)
Maypop (Passiflora incarnata; Passifloracae, traditionally a summer treat.)
Muscadine (Vitis rotundifolia; Vitaceae)
Pawpaw (Asimina triloba; Annonaceae, not to be confused with Papaya (Carica papaya; Caricaceae), which is called pawpaw in some English dialects)
Pecan (Carya illinoinensis or illinoensis; Juglandaceae)
Prickly pear (Opuntia spp.; Cactaceae) used as both a fruit and vegetabledepending on part of plant.
Pigeon plum (Coccoloba diversifolia; Polygonaceae)
Red mulberry (Morus rubra; Moraceae)
Salal berry (Gaultheria shallon; Ericaceae)
Salmonberry (Rubus spectabilis; Rosaceae)
Saskatoonberry (Amelanchier alnifolia, Rosaceae
Saw Palmetto (Serenoa repens; Arecaceae)
Southern Crabapple (Malus angustifolia; Rosaceae)
Texas Persimmon (Diospyros texana; Ebenaceae)
Thimbleberry (Rubus parviflorus; Rosaceae)
Toyon (Heteromeles arbutifolia; Rosaceae)
Fruits of Oceanian origin
Fruits native to Oceania or of Oceanian Origin:
Atherton Raspberry (Rubus probus; Rosaceae)
Black Apple (Planchonella australis; Sapotaceae)
Blue tongue (Melastoma affine; Melastomataceae)
Bolwarra (Eupomatia laurina; Eupomatiaceae)
Broad-leaf Bramble (Rubus moluccanus; Rosaceae)
Burdekin Plum (Pleiogynium timorense; Anacardiaceae)
Bush tomato (Certain Solanum species; Solanaceae)
Cedar Bay cherry (Eugenia carissoides; Myrtaceae)
Cherry ballart (Exocarpus cupressiformis; Santalaceae)
Cluster fig (Ficus racemosa; Moraceae)
Cocky apple (Planchonia careya)
Common apple-berry (Billardiera scandens; Pittosporaceae)
Conkerberry (Carissa lanceolata; Apocynaceae)
Davidson's plum (Davidsonia spp.; Cunoniaceae) Davidsonia jerseyana Davidsonia johnsonii Davidsonia pruriens
Desert banana (Marsdenia australis)
Desert fig (Ficus platypoda; Moraceae)
Desert lime (Citrus glauca; Rutaceae)
Dodder laurel (Cassytha melantha)
Doubah (Marsdenia australis; Apocynaceae)
Emu Apple (Owenia acidula; Meliaceae)
Emu berry (Grewia retusifolia)
Fibrous Satinash (Syzygium fibrosum; Myrtaceae)
Finger Lime (Citrus australasica; Rutaceae)
Illawarra Plum (Podocarpus elatus; Podocarpaceae)
Kakadu lime (Citrus gracilis; Rutaceae)
Kakadu plum (Terminalia ferdinandiana; Combretaceae)
Karkalla (Carpobrotus rossii; Aizoaceae)
Kutjera (Solanum centrale; Solanaceae)
Lady apple (Syzygium suborbiculare; Myrtaceae)
Lemon aspen (Acronychia acidula; Rutaceae)
Lillypilly (Acmena spp., Syzygium spp.) Used raw and in jam
Little gooseberry tree (Buchanania arborescens; Anacardiaceae)
Midyim (Austromyrtus dulcis; Myrtaceae)
Morinda citrifolia
Mountain pepper (Tasmannia spp.; Winteraceae )
Muntries (Kunzea pomifera; Myrtaceae)
Native currant (Acrotriche depressa; Ericaceae)
Native gooseberry (Physalis minima; Solanaceae)
Native raspberry (Rubus parviflorus)
Nonda plum (Parinari nonda)
Pigface (Carpobrotus glaucescens; Aizoaceae)
Pink-flowered Native Raspberry (Rubus parvifolius; Rosaceae)
Purple apple-berry (Billarderia longiflora; Pittosporaceae)
Quandong (Santalum acuminatum; Santalaceae)
Queensland Ebony (Diospyros humilis)
Riberry (Syzygium luehmannii; Myrtaceae)
Rose-leaf Bramble (Rubus rosifolius; Rosaceae)
Rose myrtle (Archirhodomyrtus beckleri; Myrtaceae)
Sandpaper Fig (Ficus coronata; Moraceae)
Small-leaf tamarind (Diploglottis campbellii; Sapindaceae)
Snow berry (Gaultheria hispida; Ericaceae)
Sweet apple-berry (Billarderia cymosa; Pittosporaceae)
Tanjong (Mimusops elengi; Sapindaceae)
White aspen (Acronychia oblongifolia; Rutaceae)
Wild grape (Ampelocissus acetosa)
Wild orange (Capparis mitchellii; Capparaceae)
Wild peach (Terminalia carpentariae)
Wild plum (munydjudj) (Buchanania obovata)
Wild plum (Santalum lanceolatum)
Wongi (Manilkara kaukii; Sapotaceae)
Yellow plum (Ximenia americana; Olacaceae)
Zig Zag Vine (Melodurum leichhardtii; Annonaceae)
List of culinary fruits by type of flora
Rosaceae family
The family Rosaceae dominates the temperate fruits, both in numbers and in importance. The pome fruits, stone fruits and brambles are fruits of plants in Rosaceae.
The pome fruits:
Apple and crabapple (Malus)
Chokeberry (Aronia)
Hawthorn (Crataegus and Rhaphiolepis)
Loquat (Eryobotrya japonica)
Medlar (Mespilus germanica)
Pear, European and Asian species (Pyrus)
Quince (Cydonia oblonga and Chaenomeles)
Rose hip, the fruitlike base of roses (Rosa); used mostly for jams and herbal tea
Rowan (Sorbus)
Service tree (Sorbus domestica), bears a fruit known as a sorb or sorb apple
Serviceberry or Saskatoon (Amelanchier)
Shipova (× Sorbopyrus auricularis)
The stone fruits, drupes of genus Prunus:
Apricot (Prunus armeniaca or Armeniaca vulgaris)
Cherry, sweet, black, sour, and wild species (Prunus avium, Prunus serotina, P. cerasus, and others)
Chokecherry (Prunus virginiana)
Greengage, a cultivar of the plum
Peach (of the normal and white variety) and its variant the nectarine (Prunus persica)
Plum, of which there are several domestic and wild species; dried plums are called prunes
Hybrids of the preceding species, such as the pluot, aprium and peacotum
Berries
In non-technical usage, berry means any small fruit that can be eaten whole and lacks objectionable seeds. The bramble fruits, compound fruits of genus Rubus (blackberries), are some of the most popular pseudo-berries:
Blackberry, of which there are many species and hybrids, such as dewberry, boysenberry, olallieberry, and tayberry (genus Rubus)
Cloudberry (Rubus chamaemorus)
Loganberry (Rubus loganobaccus)
Raspberry, several species (genus Rubus)
Salmonberry (Rubus spectabilis)
Thimbleberry (Rubus parviflorus)
Wineberry (Rubus phoenicolasius)
The true berries are dominated by the family Ericaceae, many of which are hardy in the subarctic:
Bearberry (Arctostaphylos spp.)
Bilberry or whortleberry (Vaccinium spp.)
Blueberry (Vaccinium spp.)
Crowberry (Empetrum spp.)
Cranberry (Vaccinium spp.)
Falberry (Vaccinium spp.)
Huckleberry (Vaccinium spp.)
Lingonberry (Vaccinium vitis-idaea)
Strawberry Tree (Arbutus unedo), not to be confused with the Strawberry (Fragaria)
Other berries not in the Rosaceae or Ericaceae:
Açaí (Euterpe), a palm fruit native to the Amazon region
Barberry (Berberis; Berberidaceae)
Currant (Ribes spp.; Grossulariaceae), red, black, and white types
Elderberry (Sambucus; Caprifoliaceae)
Gooseberry (Ribes spp.; Grossulariaceae)
Hackberry (Celtis spp.; Cannabaceae)
Honeysuckle: the berries of some species (called honeyberries) are edible, others are poisonous (Lonicera spp.; Caprifoliaceae)
Mulberry (Morus spp.; Moraceae) including:
Red Mulberry (Morus rubra)
White Mulberry (Morus alba)
Mayapple (Podophyllum spp.; Berberidaceae)
Nannyberry or sheepberry (Viburnum spp.; Caprifoliaceae)
Oregon grape (Mahonia aquifolium; Berberidaceae)
Sea-buckthorn (Hippophae rhamnoides; Elaeagnaceae)
Sea Grape (Coccoloba uvifera; Polygonaceae)
Ugniberry (Ugni molinae; Myrtaceae)
Wolfberry (Lycium barbarum, Lycium spp.; Solanaceae)
Cacti and other succulents
Several cacti yield edible fruits, which are important traditional foods for some Native American peoples:
Cardón (Pachycereus pringlei; Cactaceae)
Dragonfruit (Hylocereus undatus; Cactaceae), also called pitaya
Prickly pear (Opuntia spp.; Cactaceae)
Saguaro (Carnegiea gigantea; Cactaceae)
Cereus peruvianus
numerous other species of cacti
Podocarps
Podocarps are conifers in the family Podocarpaceae. The seed cones are highly modified and, in some, the seed is surrounded by fleshy scale tissue, resembling a drupe. These berry-like cone scales are eaten by birds which then disperse the seeds in their droppings and the cones can be eaten in many species. Podocarps are either half-hardy or frost tender, depending on species. Many genera are similar in that they have edible "fruits" and often don't have a common name.
Kahikatea (Dacrycarpus dacrydioides)
Manoao (Manoao colensoi)
Nageia (Nageia spp.)
Podocarpus (Podocarpus spp.)
Prumnopitys (Prumnopitys spp.)
Rimu (Dacrydium cupressinum)
Tōtara (Podocarpus totara)
Melons and other members of Cucurbitaceae family
Some exceptions to the statement that temperate fruits grow on woody perennials are:
Gourd, (usually regarded as vegetables in cuisine) including, but not limited to:
Butternut squash (Cucurbita moschata)
Cushaw squash (Cucurbita mixta)
Hubbard squash, Buttercup squash (Cucurbita maxima)
Pumpkin, Acorn squash, Zucchini, Summer squash (Cucurbita pepo varieties)
Horned melon (Cucumis metuliferus)
Melon (Cucumis melo): cantaloupe, galia, and other muskmelons, honeydew
Accessory fruits
The accessory fruits, seed organs which are not botanically berries at all:
Raisin tree (Hovenia dulcis, Rhamnaceae) Also called Japanese Raisin Tree
Strawberry (Fragaria spp.; Rosaceae)
Cashew apple
Yew arils (Taxus spp.)
Thanks cookgirl for a great recipe. Even though my daughters eat their fruit,this time they actually attacked it.
Ingredients:
1 large pink grapefruit or 1 large navel orange
2 red seedless grapes
1 -2 cup green seedless grape (2 small clusters)
2 fresh cherries (keep stem intact) or 2 maraschino cherries (keep stem intact)
1 slice apple (or kiwi, papaya, mango, etc.)
Cut the grapefruit in half. Then cut off a small slice on the bottom near the stem to make the grapefruit lie flat on a plate.
Eyes: Cut both grapes in half and place on the grapefruit.
Nose: Add the cherry between the two grape halves.
Mouth: Place the apple slice (or other fruit of choice) underneath the cherry where the mouth would be.
Hair: Place the grape cluster on the top of the grapefruit where the hair would be.
The best part is that kids can participate to make it. The photo below is my daughter's creation.
Ingredients:
1 large pink grapefruit or 1 large navel orange
2 red seedless grapes
1 -2 cup green seedless grape (2 small clusters)
2 fresh cherries (keep stem intact) or 2 maraschino cherries (keep stem intact)
1 slice apple (or kiwi, papaya, mango, etc.)
Cut the grapefruit in half. Then cut off a small slice on the bottom near the stem to make the grapefruit lie flat on a plate.
Eyes: Cut both grapes in half and place on the grapefruit.
Nose: Add the cherry between the two grape halves.
Mouth: Place the apple slice (or other fruit of choice) underneath the cherry where the mouth would be.
Hair: Place the grape cluster on the top of the grapefruit where the hair would be.
The best part is that kids can participate to make it. The photo below is my daughter's creation.
I've tried this last winter and I liked it. Winter is around the corner,so we'll make it again.Diana#2 from the zaar is the one responsible for introducing me to this soup.
Ingredients:
Stock
1 onion, quartered
2 celery ribs
2 carrots
4 garlic cloves
1 bay leaf
2 lbs skinless chicken pieces, skin and visible fat removed
10 -12 cups cold water
Soup
10 cups chicken broth
2 potatoes, quartered and sliced
2 carrots, sliced
1 stalk celery, sliced
1 small onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cups chicken, that you've pulled from the bones
2 tablespoons chicken bouillon, liquid Bovril
1 1/2 cups frozen mixed vegetables
1 1/2 cups thin egg noodles
In a large dutch oven or stock pot, add onion, celery, carrots, garlic and bay leaf. Place chicken on top, and add water. (If your pot will only hold 10 cups of water at first, the remaining water can be added later, as some of it will evaporate.) Cover and bring to a boil. Reduce heat to low, and simmer for 1-1/2 hours.
Using a slotted spoon, remove chicken to a plate to cool. Strain the broth, and discard the vegetables.
At this point, the broth may be cooled and frozen for later use, or you may continue on with the recipe. This is an excellent time to remove any remaining fat from the broth.
Remove the meat from the bones, cut and set aside.
Return the broth to a clean pot. Bring to a boil and add the potatoes, carrots, celery, onion, garlic, salt and pepper. Cover and simmer for 1/2 hour.
Add the chicken, bouillon, frozen vegetables, and noodles. Simmer for 20 minutes.
Stock
1 onion, quartered
2 celery ribs
2 carrots
4 garlic cloves
1 bay leaf
2 lbs skinless chicken pieces, skin and visible fat removed
10 -12 cups cold water
Soup
10 cups chicken broth
2 potatoes, quartered and sliced
2 carrots, sliced
1 stalk celery, sliced
1 small onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cups chicken, that you've pulled from the bones
2 tablespoons chicken bouillon, liquid Bovril
1 1/2 cups frozen mixed vegetables
1 1/2 cups thin egg noodles
In a large dutch oven or stock pot, add onion, celery, carrots, garlic and bay leaf. Place chicken on top, and add water. (If your pot will only hold 10 cups of water at first, the remaining water can be added later, as some of it will evaporate.) Cover and bring to a boil. Reduce heat to low, and simmer for 1-1/2 hours.
Using a slotted spoon, remove chicken to a plate to cool. Strain the broth, and discard the vegetables.
At this point, the broth may be cooled and frozen for later use, or you may continue on with the recipe. This is an excellent time to remove any remaining fat from the broth.
Remove the meat from the bones, cut and set aside.
Return the broth to a clean pot. Bring to a boil and add the potatoes, carrots, celery, onion, garlic, salt and pepper. Cover and simmer for 1/2 hour.
Add the chicken, bouillon, frozen vegetables, and noodles. Simmer for 20 minutes.
"Good kitchen equipment is expensive, but most items last a lifetime and will pay for themselves over and over again. "
Delia Smith
Delia Smith
This soup is thick,it's supposed to be that way. I've had it the first time in a sandwich restaurant in Tehran,it was the only thing my daughter could eat. I've been making it ever since.
Ingredients:
1 cup oats ( I usually use instant oatmeal)
4 -6 cups water (depends how thick you like it)
2 onions, grated
1 carrot, grated
1 potato, grated
1 teaspoon turmeric
1 tablespoon tomato paste
2 chicken bouillon cubes
1/2 teaspoon ground black pepper
salt
2 dried limes (omit if not avalable)
lemon juice
1 tablespoon parsley
Put water, onions,grated carrot and potato in a pot and bring to a boil.
Add turmeric, tomato paste, chicken cubes,dried limes, salt and pepper.Pierce the dried limes so they release the flavor.
Boil for 10 minutes.
Add the oats and stir often.
Boil for another 15 minutes and just before finishing add lemon juice and parsley.
Ingredients:
1 cup oats ( I usually use instant oatmeal)
4 -6 cups water (depends how thick you like it)
2 onions, grated
1 carrot, grated
1 potato, grated
1 teaspoon turmeric
1 tablespoon tomato paste
2 chicken bouillon cubes
1/2 teaspoon ground black pepper
salt
2 dried limes (omit if not avalable)
lemon juice
1 tablespoon parsley
Put water, onions,grated carrot and potato in a pot and bring to a boil.
Add turmeric, tomato paste, chicken cubes,dried limes, salt and pepper.Pierce the dried limes so they release the flavor.
Boil for 10 minutes.
Add the oats and stir often.
Boil for another 15 minutes and just before finishing add lemon juice and parsley.
"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. "~Luciano Pavarotti and William Wright, Pavarotti, My Own Story
This is the master recipe that I use,most of the time I double it. Recipe belongs to winkki @ zaar.
Ingredients:
1 cup fine egg noodles, uncooked
1/4 cup butter or 1/4 cup margarine
2 1/2 cups water
1 cup long grain rice, uncooked
1 1/4 teaspoons salt
pepper
Break noodles into small (1") pieces.
Melt butter in med-large saucepan; cook noodles in butter 5 min, stirring frequently.
Add remaining ingredients.
Bring to boil, stirring a few times; reduce heat.
Simmer, covered, 14 min (don't peek!) Remove from heat, fluff with fork.
Cover and let steam 5-10 min.
Garnish with snipped parsley if desired.
Ingredients:
1 cup fine egg noodles, uncooked
1/4 cup butter or 1/4 cup margarine
2 1/2 cups water
1 cup long grain rice, uncooked
1 1/4 teaspoons salt
pepper
Break noodles into small (1") pieces.
Melt butter in med-large saucepan; cook noodles in butter 5 min, stirring frequently.
Add remaining ingredients.
Bring to boil, stirring a few times; reduce heat.
Simmer, covered, 14 min (don't peek!) Remove from heat, fluff with fork.
Cover and let steam 5-10 min.
Garnish with snipped parsley if desired.
No egg or milk involved in making this cake,but you won't know it. My daughter prefers it over a regular cake. It'a Swedish recipe and I got it from brittmarie from the zaar.
Ingredients:
Cake:
3 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
6 tablespoons baking cocoa
3/4 cup oil
2 cups cold water
2 tablespoons white vinegar
1 tablespoon vanilla
Glaze:
1/2 cup powdered sugar
2 tablespoons baking cocoa
1/2 teaspoon decaf instant coffee
1 -1 1/2 tablespoon milk, of choice
1/4 teaspoon almond extract
Instructions for Cake:
Mix dry ingredients together in large bowl.
Mix wet ingredients together in separate bowl.
Add wet to dry a little at a time, stirring as you add.
Pour batter into WELL-GREASED bundt cake pan (well-greased is key--this is a sticky cake; I use Pam with great results), bake at 350 for 35-40 minute.
Serving suggestions: with fresh whipped cream& strawberries, or drizzle with warm caramel or Kahlua, or glaze with mocha glaze (or some combo thereof!).
Instructions for Glaze:
Mix dry ingredients together in bowl.
Dissolve coffee in 1 tablespoon of milk; add extract.
Whisk coffee liquid into dry ingredients; whisk until all blended and if needed, add 1/2 tablespoon more milk.
USE GLAZE IMMEDIATELY OVER CAKE. It will harden quickly.
Ingredients:
Cake:
3 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
6 tablespoons baking cocoa
3/4 cup oil
2 cups cold water
2 tablespoons white vinegar
1 tablespoon vanilla
Glaze:
1/2 cup powdered sugar
2 tablespoons baking cocoa
1/2 teaspoon decaf instant coffee
1 -1 1/2 tablespoon milk, of choice
1/4 teaspoon almond extract
Instructions for Cake:
Mix dry ingredients together in large bowl.
Mix wet ingredients together in separate bowl.
Add wet to dry a little at a time, stirring as you add.
Pour batter into WELL-GREASED bundt cake pan (well-greased is key--this is a sticky cake; I use Pam with great results), bake at 350 for 35-40 minute.
Serving suggestions: with fresh whipped cream& strawberries, or drizzle with warm caramel or Kahlua, or glaze with mocha glaze (or some combo thereof!).
Instructions for Glaze:
Mix dry ingredients together in bowl.
Dissolve coffee in 1 tablespoon of milk; add extract.
Whisk coffee liquid into dry ingredients; whisk until all blended and if needed, add 1/2 tablespoon more milk.
USE GLAZE IMMEDIATELY OVER CAKE. It will harden quickly.
I totally love these pickles. Second year in a row that I'm making them and even little's little likes them. I've been storing them over the winter in plastic containers in the refrigerator and they were still as crunchy. Great gifts too!
Ingredients:
fresh dill, heads & stems bug-free
garlic clove
cucumber, washed & scrubbed
1 cup white vinegar
1/2 cup salt, scant
In a gallon glass jar with a tight-fitting lid, place a layer of dill in the bottom, then a layer of cukes; add garlic cloves if desired.
Keep layering dill & cukes to the neck of the jar; finish with a layer of dill.
Add vinegar and salt to the top of the jar; fill with cold tap water.
Cover and screw on tightly (add a doubled over square of wax paper or plastic wrap if you like, too).
Give the jar a few good shakes to distribute the salt.
Set in a sunny spot outside for four days; mark the calendar with the "due date." Turn the jar slightly each day (for an even tan); leave out an extra day if rainy or cloudy.
Chill and eat.
Ingredients:
fresh dill, heads & stems bug-free
garlic clove
cucumber, washed & scrubbed
1 cup white vinegar
1/2 cup salt, scant
In a gallon glass jar with a tight-fitting lid, place a layer of dill in the bottom, then a layer of cukes; add garlic cloves if desired.
Keep layering dill & cukes to the neck of the jar; finish with a layer of dill.
Add vinegar and salt to the top of the jar; fill with cold tap water.
Cover and screw on tightly (add a doubled over square of wax paper or plastic wrap if you like, too).
Give the jar a few good shakes to distribute the salt.
Set in a sunny spot outside for four days; mark the calendar with the "due date." Turn the jar slightly each day (for an even tan); leave out an extra day if rainy or cloudy.
Chill and eat.
Probably,I should've started with this one.
A
Ajwain, carom seeds (Trachyspermum ammi) (South Asia, Afghanistan, Iran, Egypt, Eritrea & Ethiopia)
Akudjura (Solanum centrale) (Australia)
Alexanders (Smyrnium olusatrum)
Alkanet (Alkanna tinctoria), for red color
Alligator pepper, mbongo spice (mbongochobi), hepper pepper (Aframomum danielli, A. citratum, A. exscapum) (West Africa)
Allspice (Pimenta dioica)
Angelica (Angelica archangelica)
Anise (Pimpinella anisum)
Aniseed myrtle (Syzygium anisatum) (Australia)
Annatto (Bixa orellana)
Apple mint (Mentha suaveolens)
Asafoetida (Ferula assafoetida)
Asarabacca (Asarum europaeum)
Avocado Leaf (Peresea americana)
B
Barberry (Berberis vulgaris and other Berberis spp)
Basil (Ocimum basilicum)
Basil, Lemon (Ocimum × citriodorum)
Bay Leaf (Laurus nobilis)
Bergamot (Monarda didyma)
Boldo (Peumus boldus)
Borage (Borago officinalis)
Black Cardamom (Amomum subulatum, Amomum costatum)
Black Mustard (Brassica nigra)
Blue Fenugreek, Blue melilot (Trigonella caerulea)
Brown Mustard (Brassica juncea)
C
Calabash Nutmeg, Ehuru (Monodora myristica) (West Africa)
Calendula, Pot Marigold (Calendula officinalis)
Camphor Laurel (Cinnamomum camphora)
Candle nut (Aleurites moluccanus)
Capers (Capparis spinosa)
Caraway (Carum carvi)
Cardamom (Elettaria cardamomum)
Carob (Ceratonia siliqua)
Catnip (Nepeta cataria)
Cassia (Cinnamomum aromaticum)
Cayenne pepper (Capsicum annuum)
Celery seed (Apium graveolens)
Chervil (Anthriscus cerefolium)
Chicory (Cichorium intybus)
Chili pepper (Capsicum spp.)
Chipotle (Capsicum annuum)
Chives (Allium schoenoprasum)
Cicely, Sweet Cicely (Myrrhis odorata)
Cilantro, Coriander Greens, Coriander Herb (Coriandrum sativum)
Cinnamon, Indonesian (Cinnamomum burmannii, Cassia vera)
Cinnamon, Saigon or Vietnamese (Cinnamomum loureiroi)
Cinnamon, True or Ceylon (Cinnamomum verum, C. zeylanicum)
Cinnamon, White (Canella winterana)
Cinnamon Myrtle (Backhousia myrtifolia) (Australia)
Clary, Clary Sage (Salvia sclarea)
Clove (Syzygium aromaticum)
Coriander seed (Coriandrum sativum)
Costmary (Tanacetum balsamita)
Cuban Oregano (Plectranthus amboinicus)
Cubeb pepper (Piper cubeba)
Cudweed (Gnaphalium spp.) (Vietnam)
Culantro, Culangot, Long Coriander (Eryngium foetidum)
Cumin (Cuminum cyminum)
Curry Leaf (Murraya koenigii)
Curry Plant (Helichrysum italicum)
D
Dill seed (Anethum graveolens)
Dill herb or weed (Anethum graveolens)
E
Elderflower (Sambucus spp.)
Epazote (Chenopodium ambrosioides)
F
Fennel (Foeniculum vulgare)
Fenugreek (Trigonella foenum-graecum)
Filé powder, gumbo filé (Sassafras albidum)
Fingerroot, krachai, temu kuntji (Boesenbergia rotunda)
G
Galangal, greater (Alpinia galanga)
Galangal, lesser (Alpinia officinarum)
Galingale (Cyperus spp.)
Gambooge, Goraka (Garcinia gummi-gutta) (India)
Garlic chives (Allium tuberosum)
Garlic (Allium sativum)
Garlic, Elephant (Allium ampeloprasum var. ampeloprasum)
Ginger (Zingiber officinale)
Ginger, Torch, Bunga Siantan (Etlingera elatior) (Indonesia)
Golpar, Persian hogweed (Heracleum persicum) (Iran)
Gotu Kola (Centella asiatica)
Grains of paradise (Aframomum melegueta)
Grains of Selim, Kani Pepper (Xylopia aethiopica)
Ground ivy (Glechoma hederacea)
H
Hops (Humulus lupulus)
Horseradish (Armoracia rusticana)
Houttuynia (Houttuynia cordata) (Vietnam)
Huacatay, Mexican Marigold, Mint Marigold (Tagetes minuta)
Hyssop (Hyssopus officinalis)
I
Indonesian Bay-Leaf, Daun salam (Eugenia polyantha[citation needed], Syzygium polyanthum)
J
Jasmine (Jasminum spp.)
Jimbu (Allium hypsistum) (Nepal)
Juniper berry (Juniperus communis)
K
Kaffir Lime Leaves, Makrud Lime Leaves (Citrus hystrix) (Southeast Asia)
Kala Jeera, Black Cumin (Bunium persicum) (South Asia)
Kencur, Galangal, Kentjur (Kaempferia galanga)
Keluak, kluwak, kepayang (Pangium edule)
Kokam seed (Garcinia indica) (Indian confectionery)
Korarima, Ethiopian cardamom, false cardamom (Aframomum corrorima) (Eritrea)
Koseret (Lippia adoensis) (Ethiopia)
L
Lavender (Lavandula spp.)
Lemon Balm (Melissa officinalis)
Lemongrass (Cymbopogon citratus, C. flexuosus, and other Cymbopogon spp.)
Lemon Ironbark (Eucalyptus staigeriana) (Australia)
Lemon Myrtle (Backhousia citriodora) (Australia)
Lemon Verbena (Lippia citriodora)
Lesser Calamint (Calamintha nepeta), nipitella, nepitella (Italy)
Liquorice, Licorice (Glycyrrhiza glabra)
Lime Flower, Linden flower (Tilia spp.)
Lovage (Levisticum officinale)
M
Mace (Myristica fragrans)
Mahlab, St. Lucie Cherry (Prunus mahaleb)
Malabathrum, Tejpat (Cinnamomum tamala)
Marjoram (Origanum majorana)
Marsh Mallow (Althaea officinalis)
Mastic (Pistacia lentiscus)
Mesquite (Prosopis spp.)
Mint (Mentha spp.) 25 species, hundreds of varieties
Musk mallow, Abelmosk (Abelmoschus moschatus)
Mustard, Black, Mustard plant, Mustard seed (Brassica nigra)
Mustard, Brown, Mustard plant, Mustard seed (Brassica juncea)
Mustard, White, Mustard plant, Mustard seed (Sinapis alba)
N
Nasturtium (Tropaeolum majus)
Nigella, Kalonji, Black caraway, Black onion seed (Nigella sativa)
Njangsa, Djansang (Ricinodendron heudelotii) (West Africa)
Nutmeg (Myristica fragrans)
O
Olida (Eucalyptus olida) (Australia)
Oregano (Origanum vulgare, O. heracleoticum, and other species)
Orris root (Iris germanica, I. florentina, I. pallida)
P
Pandan flower, Kewra (Pandanus odoratissimus)
Pandan leaf, Screwpine (Pandanus amaryllifolius)
Paprika (Capsicum annuum)
Paracress (Spilanthes acmella, Soleracea) (Brazil)
Parsley (Petroselinum crispum)
Pepper: black, white, and green (Piper nigrum)
Pepper, Dorrigo (Tasmannia stipitata) (Australia)
Pepper, Long (Piper longum)
Pepper, Mountain, Cornish Pepper Leaf (Tasmannia lanceolata)
Peppermint (Mentha piperata)
Peppermint Gum leaf (Eucalyptus dives)
Perilla, Shiso (Perilla spp.)
Pink Pepper (Schinus terebinthifolius)
Piper sarmentosum (Southeast Asia)
Q
Quassia (Quassia amara) (bitter spice in aperitifs, and some beers and fortified wines)
R
Ramsons, wood garlic (Allium ursinum)
Rice Paddy Herb (Limnophila aromatica) (Vietnam)
Rosemary (Rosmarinus officinalis)
Rue (Ruta graveolens)
S
Safflower (Carthamus tinctorius), for yellow color
Saffron (Crocus sativus)
Sage (Salvia officinalis)
Saigon Cinnamon (Cinnamomum loureiroi)
Salad Burnet (Sanguisorba minor)
Salep (Orchis mascula)
Sassafras (Sassafras albidum)
Savory, Summer (Satureja hortensis)
Savory, Winter (Satureja montana)
Silphium, Silphion, Laser, laserpicium, lasarpicium (Roman cuisine, Ancient Greek cuisine)
Sorrel (Rumex acetosa)
Sorrel, French (Rumex scutatus)
Sorrel, Sheep's (Rumex acetosella)
Spearmint (Mentha spicata)
Spikenard (Nardostachys grandiflora or N. jatamansi)
Star anise (Illicium verum)
Stinging Nettle (Urtica dioica)
Sumac (Rhus coriaria)
Summer savory (Satureja hortensis)
Sweet woodruff (Galium odoratum)
Szechuan pepper, Sichuan pepper (Zanthoxylum piperitum)
T
Tarragon (Artemisia dracunculus)
Thyme (Thymus vulgaris)
Thyme, Lemon (Thymus × citriodorus)
Turmeric (Curcuma longa)
V
Vanilla (Vanilla planifolia)
Vietnamese Balm (Elsholtzia ciliata)
Vietnamese Cinnamon (Cinnamomum loureiroi)
Vietnamese Coriander (Persicaria odorata)
W
Wasabi (Wasabia japonica)
Water-pepper, Smartweed (Polygonum hydropiper)
Watercress (Rorippa nasturtium-aquatica)
Wattleseed (from c. 120 spp. of Australian Acacia)
White Mustard (Sinapis alba)
Wild thyme (Thymus serpyllum)
Willow herb (Epilobium parviflorum)
Winter savory (Satureja montana)
Wintergreen (Gaultheria procumbens)
Wood Avens, Herb Bennet (Geum urbanum)
Woodruff (Galium odoratum)
Wormwood, Absinthe (Artemisia absinthium)
Y
Yellow Mustard (Brassica hirta = Sinapis alba)
Yerba Buena, any of four different species, many unrelated
Z
Za'atar (herbs from the genera Origanum, Calamintha, Thymus, and Satureja)
Zedoary (Curcuma zedoaria)
A
Ajwain, carom seeds (Trachyspermum ammi) (South Asia, Afghanistan, Iran, Egypt, Eritrea & Ethiopia)
Akudjura (Solanum centrale) (Australia)
Alexanders (Smyrnium olusatrum)
Alkanet (Alkanna tinctoria), for red color
Alligator pepper, mbongo spice (mbongochobi), hepper pepper (Aframomum danielli, A. citratum, A. exscapum) (West Africa)
Allspice (Pimenta dioica)
Angelica (Angelica archangelica)
Anise (Pimpinella anisum)
Aniseed myrtle (Syzygium anisatum) (Australia)
Annatto (Bixa orellana)
Apple mint (Mentha suaveolens)
Asafoetida (Ferula assafoetida)
Asarabacca (Asarum europaeum)
Avocado Leaf (Peresea americana)
B
Barberry (Berberis vulgaris and other Berberis spp)
Basil (Ocimum basilicum)
Basil, Lemon (Ocimum × citriodorum)
Bay Leaf (Laurus nobilis)
Bergamot (Monarda didyma)
Boldo (Peumus boldus)
Borage (Borago officinalis)
Black Cardamom (Amomum subulatum, Amomum costatum)
Black Mustard (Brassica nigra)
Blue Fenugreek, Blue melilot (Trigonella caerulea)
Brown Mustard (Brassica juncea)
C
Calabash Nutmeg, Ehuru (Monodora myristica) (West Africa)
Calendula, Pot Marigold (Calendula officinalis)
Camphor Laurel (Cinnamomum camphora)
Candle nut (Aleurites moluccanus)
Capers (Capparis spinosa)
Caraway (Carum carvi)
Cardamom (Elettaria cardamomum)
Carob (Ceratonia siliqua)
Catnip (Nepeta cataria)
Cassia (Cinnamomum aromaticum)
Cayenne pepper (Capsicum annuum)
Celery seed (Apium graveolens)
Chervil (Anthriscus cerefolium)
Chicory (Cichorium intybus)
Chili pepper (Capsicum spp.)
Chipotle (Capsicum annuum)
Chives (Allium schoenoprasum)
Cicely, Sweet Cicely (Myrrhis odorata)
Cilantro, Coriander Greens, Coriander Herb (Coriandrum sativum)
Cinnamon, Indonesian (Cinnamomum burmannii, Cassia vera)
Cinnamon, Saigon or Vietnamese (Cinnamomum loureiroi)
Cinnamon, True or Ceylon (Cinnamomum verum, C. zeylanicum)
Cinnamon, White (Canella winterana)
Cinnamon Myrtle (Backhousia myrtifolia) (Australia)
Clary, Clary Sage (Salvia sclarea)
Clove (Syzygium aromaticum)
Coriander seed (Coriandrum sativum)
Costmary (Tanacetum balsamita)
Cuban Oregano (Plectranthus amboinicus)
Cubeb pepper (Piper cubeba)
Cudweed (Gnaphalium spp.) (Vietnam)
Culantro, Culangot, Long Coriander (Eryngium foetidum)
Cumin (Cuminum cyminum)
Curry Leaf (Murraya koenigii)
Curry Plant (Helichrysum italicum)
D
Dill seed (Anethum graveolens)
Dill herb or weed (Anethum graveolens)
E
Elderflower (Sambucus spp.)
Epazote (Chenopodium ambrosioides)
F
Fennel (Foeniculum vulgare)
Fenugreek (Trigonella foenum-graecum)
Filé powder, gumbo filé (Sassafras albidum)
Fingerroot, krachai, temu kuntji (Boesenbergia rotunda)
G
Galangal, greater (Alpinia galanga)
Galangal, lesser (Alpinia officinarum)
Galingale (Cyperus spp.)
Gambooge, Goraka (Garcinia gummi-gutta) (India)
Garlic chives (Allium tuberosum)
Garlic (Allium sativum)
Garlic, Elephant (Allium ampeloprasum var. ampeloprasum)
Ginger (Zingiber officinale)
Ginger, Torch, Bunga Siantan (Etlingera elatior) (Indonesia)
Golpar, Persian hogweed (Heracleum persicum) (Iran)
Gotu Kola (Centella asiatica)
Grains of paradise (Aframomum melegueta)
Grains of Selim, Kani Pepper (Xylopia aethiopica)
Ground ivy (Glechoma hederacea)
H
Hops (Humulus lupulus)
Horseradish (Armoracia rusticana)
Houttuynia (Houttuynia cordata) (Vietnam)
Huacatay, Mexican Marigold, Mint Marigold (Tagetes minuta)
Hyssop (Hyssopus officinalis)
I
Indonesian Bay-Leaf, Daun salam (Eugenia polyantha[citation needed], Syzygium polyanthum)
J
Jasmine (Jasminum spp.)
Jimbu (Allium hypsistum) (Nepal)
Juniper berry (Juniperus communis)
K
Kaffir Lime Leaves, Makrud Lime Leaves (Citrus hystrix) (Southeast Asia)
Kala Jeera, Black Cumin (Bunium persicum) (South Asia)
Kencur, Galangal, Kentjur (Kaempferia galanga)
Keluak, kluwak, kepayang (Pangium edule)
Kokam seed (Garcinia indica) (Indian confectionery)
Korarima, Ethiopian cardamom, false cardamom (Aframomum corrorima) (Eritrea)
Koseret (Lippia adoensis) (Ethiopia)
L
Lavender (Lavandula spp.)
Lemon Balm (Melissa officinalis)
Lemongrass (Cymbopogon citratus, C. flexuosus, and other Cymbopogon spp.)
Lemon Ironbark (Eucalyptus staigeriana) (Australia)
Lemon Myrtle (Backhousia citriodora) (Australia)
Lemon Verbena (Lippia citriodora)
Lesser Calamint (Calamintha nepeta), nipitella, nepitella (Italy)
Liquorice, Licorice (Glycyrrhiza glabra)
Lime Flower, Linden flower (Tilia spp.)
Lovage (Levisticum officinale)
M
Mace (Myristica fragrans)
Mahlab, St. Lucie Cherry (Prunus mahaleb)
Malabathrum, Tejpat (Cinnamomum tamala)
Marjoram (Origanum majorana)
Marsh Mallow (Althaea officinalis)
Mastic (Pistacia lentiscus)
Mesquite (Prosopis spp.)
Mint (Mentha spp.) 25 species, hundreds of varieties
Musk mallow, Abelmosk (Abelmoschus moschatus)
Mustard, Black, Mustard plant, Mustard seed (Brassica nigra)
Mustard, Brown, Mustard plant, Mustard seed (Brassica juncea)
Mustard, White, Mustard plant, Mustard seed (Sinapis alba)
N
Nasturtium (Tropaeolum majus)
Nigella, Kalonji, Black caraway, Black onion seed (Nigella sativa)
Njangsa, Djansang (Ricinodendron heudelotii) (West Africa)
Nutmeg (Myristica fragrans)
O
Olida (Eucalyptus olida) (Australia)
Oregano (Origanum vulgare, O. heracleoticum, and other species)
Orris root (Iris germanica, I. florentina, I. pallida)
P
Pandan flower, Kewra (Pandanus odoratissimus)
Pandan leaf, Screwpine (Pandanus amaryllifolius)
Paprika (Capsicum annuum)
Paracress (Spilanthes acmella, Soleracea) (Brazil)
Parsley (Petroselinum crispum)
Pepper: black, white, and green (Piper nigrum)
Pepper, Dorrigo (Tasmannia stipitata) (Australia)
Pepper, Long (Piper longum)
Pepper, Mountain, Cornish Pepper Leaf (Tasmannia lanceolata)
Peppermint (Mentha piperata)
Peppermint Gum leaf (Eucalyptus dives)
Perilla, Shiso (Perilla spp.)
Pink Pepper (Schinus terebinthifolius)
Piper sarmentosum (Southeast Asia)
Q
Quassia (Quassia amara) (bitter spice in aperitifs, and some beers and fortified wines)
R
Ramsons, wood garlic (Allium ursinum)
Rice Paddy Herb (Limnophila aromatica) (Vietnam)
Rosemary (Rosmarinus officinalis)
Rue (Ruta graveolens)
S
Safflower (Carthamus tinctorius), for yellow color
Saffron (Crocus sativus)
Sage (Salvia officinalis)
Saigon Cinnamon (Cinnamomum loureiroi)
Salad Burnet (Sanguisorba minor)
Salep (Orchis mascula)
Sassafras (Sassafras albidum)
Savory, Summer (Satureja hortensis)
Savory, Winter (Satureja montana)
Silphium, Silphion, Laser, laserpicium, lasarpicium (Roman cuisine, Ancient Greek cuisine)
Sorrel (Rumex acetosa)
Sorrel, French (Rumex scutatus)
Sorrel, Sheep's (Rumex acetosella)
Spearmint (Mentha spicata)
Spikenard (Nardostachys grandiflora or N. jatamansi)
Star anise (Illicium verum)
Stinging Nettle (Urtica dioica)
Sumac (Rhus coriaria)
Summer savory (Satureja hortensis)
Sweet woodruff (Galium odoratum)
Szechuan pepper, Sichuan pepper (Zanthoxylum piperitum)
T
Tarragon (Artemisia dracunculus)
Thyme (Thymus vulgaris)
Thyme, Lemon (Thymus × citriodorus)
Turmeric (Curcuma longa)
V
Vanilla (Vanilla planifolia)
Vietnamese Balm (Elsholtzia ciliata)
Vietnamese Cinnamon (Cinnamomum loureiroi)
Vietnamese Coriander (Persicaria odorata)
W
Wasabi (Wasabia japonica)
Water-pepper, Smartweed (Polygonum hydropiper)
Watercress (Rorippa nasturtium-aquatica)
Wattleseed (from c. 120 spp. of Australian Acacia)
White Mustard (Sinapis alba)
Wild thyme (Thymus serpyllum)
Willow herb (Epilobium parviflorum)
Winter savory (Satureja montana)
Wintergreen (Gaultheria procumbens)
Wood Avens, Herb Bennet (Geum urbanum)
Woodruff (Galium odoratum)
Wormwood, Absinthe (Artemisia absinthium)
Y
Yellow Mustard (Brassica hirta = Sinapis alba)
Yerba Buena, any of four different species, many unrelated
Z
Za'atar (herbs from the genera Origanum, Calamintha, Thymus, and Satureja)
Zedoary (Curcuma zedoaria)
