Refers to the culinary definition of fruit: a sweet seed-containing part of a plant that is commonly eaten raw.

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29 views

Why are nectarine pits different colors?

Some nectarines have a dark reddish pit, while others have a much lighter tan color. Why is this? Are they different species?
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0answers
106 views

Identify this dessert

One of the best desserts I've ever tasted came from a restaurant which no longer exists, and I am trying to identify what it might be called and how to prepare it myself. It looked sort of like a ...
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0answers
35 views

Using fermenting muesli to make muffins

I make a large bowl of Swiss muesli for summer meals. The basic ingredients are 1 part yogort, 1 part almond milk ( could be soy or regular milk), 1 part muesli mix (I like to use Alpen cereal) and ...
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5answers
9k views

Why are certain fruit & veg bought in UK supermarkets tasteless?

I have been to Italy, Greece & Turkey. Fruit & Veg in these places tastes amazing! So much flavour, really awesome! In the UK when I buy the same fruit or veg, it is absolutely tasteless, it ...
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1answer
32 views

Can jam be made from frozen berries?

During summer months, I love buying fresh raspberries and blueberries. I often don't manage to work through the whole punnet, so I freeze the last few berries before they go off. Now the berries have ...
4
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1answer
64 views

What are the principal components of coconut taste, and how do they differ between fresh and stale coconuts?

I was used to drinking coconut milk and finding that it is nice, a bit sweet, and a bit bland. One day i had a normal supermarket coconut, that tasted like Malibu essence inside. Is that what a very ...
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1answer
65 views

Sweetening cranberry juice impossible?

I have used sugar to sweeten things and it usually works. Lemons - Yes Limes - Yes Blueberries - Yes(they get tart when they are overripe and most overripe blueberries are used for blueberry juice) ...
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1answer
47 views

Sweet plums going tart as I chew

I have noticed that when I eat a plum that at least near the skin layer my sweet receptors are first activated by the plum juice and flesh but the more I chew it(doesn't matter if it is flesh or skin) ...
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2answers
73 views

Does anyone pre-juice their fruit juice for sale?

I would like to know if there are stores out there that that pre-juice their fruit juices on the eve of sale, perhaps for 24-hours only since juicing. Have they been successful? What are the methods ...
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1answer
55 views

Are calemondin leaves edible?

I have a little bush which lost quite a few leaves due to overwatering. They are healthy looking and fragment. I wonder if I can use them in a similar way to kaffir lime leaves? I couldn't find much ...
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1answer
62 views

Would freezing a whole pineapple change it visually?

If I freeze a whole pineapple with skin and stalk left attached, is the color likely to be affected? The fruit will be used for a fruit tray display only, so taste is not a concern. Thanks!
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4answers
3k views

Why are berries so expensive?

I am trying to eat healthier with less processed foods and I'm a pretty smart guy to begin with. But I can't figure this out for the life of me - why are berries so expensive? I love things like ...
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1answer
115 views

why might the pineapple on the bottom of the pineapple-upside-down-cake float into the batter?

I have 2 pineapple upside down cakes. for one, the pineapple stayed on the bottom and can be seen beautifully when turned out of the pan. The other the fruit floated up into the batter and cannot be ...
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1answer
115 views

How to eat Rambutan?

I am having trouble separating the pit, or seed like thing, in a Rambutan. It easily comes out, but leaves a sticky layer of "bark" on the white part of the fruit. This bark-like substance is really ...
5
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1answer
173 views

What is this citrus fruit?

I had this delicious citrus fruit today that I'm having trouble identifying. I think it might be a tangelo, but I'm not sure. It was seedless and had a tangy/sour taste. Unlike a clementine, it did ...
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1answer
136 views

How does produce grading in the US work?

The US has a lot of standards about grading produce. Is everything graded on the same scale (with the same labels)? What characteristics do the grades generally depend on, and what characteristics do ...
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1answer
111 views

Vegetable similar to ivy gourd?

I'm looking for the English name for a vegetable / fruit that looks like an Ivy Gourd. The taste is similar as well, but the texture is gritty. The Gujarati pronunciation is puhr-ver, but I have no ...
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2answers
1k views

What's the difference between a cobbler, crisp, crumble, buckle, and betty?

I've heard all these terms at different times but never really understood the differences. What distinguishes various fruit-and-topping desserts such as a cobbler, crisp, crumble, buckle, or betty -- ...
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1answer
59 views

Skin oranges 24-h in advance?

I want to squeeze oranges quickly using the screw-type motorized juicers (e.g. Hurom). It would be good if I can have them pre-supremed and ready to be put in the juicer. Will removing the rind of ...
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2answers
279 views

Can I soak dried fruit in sweet wine instead of liqueur for use in fruitcakes?

The recipes for fruitcake that I've looked at say to soak the dried fruit in brandy, rum, etc., i.e., something with a high alcohol content. I've been using liqueur which works well. I was wondering ...
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1answer
243 views

How long should I let durian ripen in a freezer bag?

I recently picked up some cut up durian at an Asian supermarket, and since pre-packaged fruit normally is a little under ripe, I was wondering how long I should allow the durian to ripen in the bag ...
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3answers
245 views

Can durian be used as a cocktail ingredient?

I saw that a local Asian supermarket sells durian, so I picked one up, and was thinking that making an alcoholic drink for Christmas would be a great idea, but what kind of drinks could I make? It ...
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1answer
485 views

What's this yellow plum-like fruit with a spiky stone? West Africa

I recently bought a couple of these from a fruit seller in Sierra Leone. On the right is the stone after eating the fruit. They're small-ish, a similar size to a lime or a kiwi fruit. I asked the ...
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1answer
928 views

Why is my avocado tough and rubbery?

This is the second avocado from the same bag that is tough and rubbery. The pit won't come out without leaving a skin, and it won't peel out of it's skin without cutting the skin off. I made sure it ...
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3answers
1k views

How to pick good clementines and mandarins at the supermarket?

Sometimes I get some "dry" clementines with barely any juice, and sometimes they are juicy but bitter. How do I make sure they're juicy and not bitter?
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2answers
145 views

How much juice is in 1 pear

For a science project I need to know how much juice is in 1 pear or apple. I looked on the internet, but didn't find anything that answered my question.
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176 views

What made my pancakes taste fizzy?

I made pancakes a couple times recently, and they had a strange reaction to some frozen raspberries we had. When we put the raspberries onto the pancakes, they had a strange fizzy and sour taste. We ...
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1answer
519 views

Why do they put the fruit on the bottom?

Why do they put fruit at the bottom of the yogurt? Why not at the top, or just mixed in?
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1answer
67 views

Soon-to-be cultured milk with fresh fruit safe for consumption?

Recently my cousin started to make yogurt. She told me that she puts diced, fresh fruit (strawberries, peaches) into the inoculated milk (pasteurized or sterilized, I don't know. 1) and then let this ...
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5answers
537 views

How to make Banana juice

I have looked up how to make Banana juice because I wondered if it was possible. It turns out that it is. I read that it is best to use a blender for this. Wouldn't I just end up with a banana puree ...
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2answers
105 views

Can frozen peaches be made into jam or other things?

I have over ripe peaches. I have scaled them and pitted them and they are in lemon water. Can I freeze them to make jam later? Can I put them in the refrigerator to make jam later?
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1answer
113 views

Can mashed bananas be bagged and then frozen?

Our family goes in spirts in the banana department. It seems the only time they want them is when there isn't any, leaving the ones in the fruit bowl very lonely. Can they be mashed into recipe ...
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2answers
275 views

Bananas are radioactive…so how many exactly would you have eat to die? Is it possible to calculate? [closed]

Today a friend told me something disturbing... Bananas are radioactive. Found it hard to believe. But when googeling a bit it seems true. Only thing on the internet that is not consistent is how many ...
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1answer
209 views

How do you defrost frozen chili peppers without them turning soggy?

How do you defrost frozen chilli peppers without them going soggy? (I suppose this applies to other frozen fruit and vegetables with a high water content.)
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1answer
63 views

How to prevent fresh peaches from sinking to the bottom of a buttermilk pound cak? [duplicate]

I baked a buttermilk pound cake which was a very thick batter. The recipe said to dice 3-4 fresh peaches and put them on top of the batter just before it went into the oven. I did as directed and ...
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1answer
55 views

Fruit flavour profile

Does anyone know of where can I find the flavour profile of most known fruits?Something like blueberry is a sweet-tart fruit as well as raspberry,etc.
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1answer
249 views

Alternatives suggestions to apples and bananas [closed]

As you are aware, lots of recipes call for apples, applesauce, bananas but I am severely allergic to them. Do any of you know of alternatives for these healthy alternatives?
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1answer
147 views

Blending pineapples and coconuts whole, safety and experience?

A coconut and a pineapple are blended in their entirety, shell, leaves and all. Resulting in a smoothie like drink. https://m.youtube.com/watch?v=XbKCA1KUeqQ Is this safe? As for example, it ...
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1answer
138 views

Papaya ripe or over ripe

Please let me know when would we consume payaya. What is the difference between ripe and overripe papaya? I do not like soft but hard papayas which taste sweet. Please advice.Thanks
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3answers
215 views

Make fruit last longer in fridge?

I am single. When I buy strawberries or blueberries they don't always last until I get to eat them. Would they last longer kept in water? (in Tupperware) I know strawberries can be frozen in syrup. I ...
7
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2answers
520 views

Can I infuse my own raisins?

I quite like lime-infused raisins (like these), but they're kind of pricey compared to regular raisins. Are they made by some process I can emulate at home? Is it just a matter of soaking and then ...
4
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1answer
1k views

How to tell if my fig is ripe

For the past couple years I can't ever seem to pick my figs when they're ripe. Not sure if it's the breed of fig or if I'm missing something else. I just picked one of the darker green ones today and ...
3
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1answer
1k views

How to get the pits out of clingstone peaches for peach butter

I'm making peach butter. The recipe I have uses the skin on the peaches (you put the peaches in a blender, put them in the slow cooker with sugar and spices, then use an immersion blender at the end ...
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1answer
2k views

Best way to remove seeds when making jam and still have it called jam

When making jams and/or preserves using berries, sometimes you want the jam to be seedless (especially when using raspberries or blackberries). I know often times people use a food mill or strain the ...
2
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1answer
76 views

Is cooking with fruit liqueur comparable to cooking with fruit juice?

I had some cranberries and blueberries that were past their prime, so to preserve them I made them into a liqueur. However I'm not much of an alcohol drinker, so I was thinking of using this liqueur ...
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2answers
2k views

How to deseed a guava?

I found guavas in the local Asian store and bought one out of curiosity. While I have had guava juice, I've never eaten the fruit before. I bit into the fruit only to find my mouth full of hard ...
4
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2answers
2k views

Can a blood orange be half bloody?

I've got a "sanguino moro" (blood/red) orange, but it appears to be only half-bloody, as in the photo below. However all figures I've found on the internet show oranges that are purely red inside, for ...
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2answers
2k views

Why does cooked fruit seem to retain more heat than the other foods in the recipe?

Why does fruit retain heat when cooked?
5
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2answers
584 views

My gelatin didn't gel

I made two small packets, boiled 2 cups of water, then put in 8 oz of frozen pineapple filled with cold water the rest of the way to the 2 cups mark. The Jello sat in the fridge overnight and today ...
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3answers
40k views

Soaking fruit in alcohol

I thought that soaking fruit in whiskey would be tasty so last night, I filled a mason jar with pear pieces and filled it up with Jack Daniels. What is the optimal amount of time this should be ...