Fruit Category

Fruit
Includes berries, citrus fruit, melons, tropical fruit, and tomatoes
Fruits are the matured ovaries of plants, containing the seeds for the next generation of plants. Many plants cunningly make their fruits sweet, the better to attract animals like us to eat them and disperse the seeds. Fruits are often delicious enough to eat out of hand, but they can also be made into tarts, compotes, shakes, juices, preserves, liqueurs, and many other things.
Sundowner apple
Sundowner apple
Like the Pink Lady apple, this is a a cross between a Golden Delicious and a Lady Williams. It's very good for eating out of hand.
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sweet cherry, Bing cherries
sweet cherry
These appear in the summer, with the popular and exquisite Bing cherries arriving in June and July. Other varieties have the virtue of arriving before or after the Bings, but they're often not nearly as tasty. Select cherries that are large, deeply colored, and firm.
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sweet dumpling squash
sweet dumpling squash
Sweet dumpling squash are fairly small, so you can cut them in half, bake them, and serve each half as an individual portion. The flesh is sweeter and drier than that of other winter squash, and the peel is soft enough to be eaten.
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sweet gooseberry
sweet gooseberry
These are similar to gooseberries, but they have a red blush and are much sweeter.
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sweetsop, sugar apple
sweetsop
This sweet tropical fruit looks a bit like a small cherimoya. It's great for eating of hand or for making shakes. It's available in the fall, but it's hard to find outside of Florida.
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tamarillo, tomate de árbol, tree tomato
tamarillo
This fruit is notable more for its ravishing beauty than its flavor. It's about the size of a oblong plum, with a smooth peel that can be purple, red, orange, or yellow, with the yellow variety tending to be a bit sweeter. Slicing it in half reveals black or orange flesh (the darker the peel, the darker the flesh) surrounding a nest of seeds. It's more acidic than sweet, and tastes a bit like a tomato. It's best if it's peeled and cooked before eating.
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tamarind, asam jawa, Indian date
tamarind
The pulp from the tamarind pod is used as a souring agent in Latin America, India, the Middle East, Africa, and Asia. To extract the pulp, shell the pods, put them in a saucepan, then add enough water to completely cover the pulp. Simmer for about half an hour, then strain out and discard the seeds. It's a nuisance to do this, so many cooks simply buy the extracted pulp in bricks, jars, cans, powders, or bottles. There's also a sweet tamarind, which looks like the sour variety and is used primarily to make drinks.
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tangelo
tangelo
There are several different varieties of tangelos, each a cross between a tangerine and another citrus fruit. The Mineola, a tangerine-grapefruit cross, is especially popular. Look for them in markets from late fall through winter.
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tatume squash, tatuma squash
tatume squash
This Mexican variety looks like a pale zucchini, but it's a tad sweeter.
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teardrop tomato, pear tomato, poire-joli
teardrop tomato
Like cherry tomatoes, these are great in salads and on crudité platters.
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tepin dried, bird’s eye, chiltecpin, chiltepin, chiltpin, Indian pepper, tepín
tepin dried
These look a bit like large dried cranberries. They're also sold fresh. They are very hot.
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Thai chili pepper - fresh, Thai chile pepper, bird pepper, prik chi fa
Thai chili pepper - fresh
These are extremely hot.
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Thai eggplant, Thai Green, Thai Purple, Thai White, Thai Yellow
Thai eggplant
These golf-ball sized eggplants are more bitter than American eggplants. They come in different colors, but they're usually green with yellow or white striations. They're often used in hot chile or curry dishes. Remove the bitter seeds before using.
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Thompson seedless grapes
Thompson seedless grapes
This is a sweet green table grape. It is also commonly used for making raisins.
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toddy palm seeds, loog than, Plalmyra plam seeds, tad gola
toddy palm seeds
These are seeds from the toddy or jaggery palm. Sap from the same tree is used to make jaggery (a kind of sugar), wine, and vinegar. You have to cook them before you can eat them. People in Indian and Southeast Asia roast and split the seeds, then suck out the yellow gelatinous pulp inside. It's available frozen or canned in Indian and Southeast Asian markets. Be careful if you pick your own: the red fruit surrounding the seeds contains oxalic acid, which can burn your skin and do even more damage if eaten.
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tomato juice
tomato juice
To make your own: See the Tomato Juice Recipe posted on Recipesource.com.
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turban squash
turban squash
This squash has a gorgeous rind, but ho-hum flavor. It makes a good centerpiece, or you can hollow it out and use it as a spectacular soup tureen.
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Turkish green pepper , sivri biber
Turkish green pepper
These are long, green, and hot chili peppers. Turks like to grill them and serve them with meat. Don't confuse this fresh pepper with the spice called Turkish pepper.
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ugli fruit, Jamaican tangelo, uniq fruit
ugli fruit
This grapefruit-mandarin cross looks like a grapefruit in an ill-fitting suit. It's sweet and juicy, though, and simple to eat since the peel comes off easily and the fruit pulls apart into tidy segments that are virtually seedless. Americans pronounce the name "ugly," but in Jamaica, where it's grown, it's pronounced "HOO-glee." Some marketers have tried calling it "Uniq fruit®," but the name hasn't caught on much. Ugli fruit are available from December through April. Most specimens are much uglier than the one pictured here, but don't let that deter you. Select fruits that are heavy for their size, and that give a little when you press them.
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urfa biber
urfa biber
This is a dried ground chili pepper used in Turkey on meat dishes. It is medium spicy and has a smoky flavor.
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V-8 Juice
V-8 Juice
To make your own: See the Mitch's V-6 Vegetable Juice Cocktail Recipe posted on Fabulousfoods.com.
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vine tomato, vine-ripened tomato
vine tomato
For best flavor, tomatoes should stay on the vine until they're fully ripened. This is a tall order for growers, who prefer to pick tomatoes while they're still green and sturdy, and then gas them with ethylene until they turn red. Vine tomatoes, on the other hand, are picked after they begin to "break" or turn red, which allows them to develop fuller flavor. Expect to pay more for the special handling required to bring these to market.
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watermelon, icebox melons, Picnic melons, seedless melons
watermelon
There are about 50 varieties of watermelon on the market. They all taste about the same, but they vary in size, flesh color, and in whether they are seeded or seedless. Picnic melons are largest, while icebox melons are round and compact. Many stores also carry yellow-fleshed, white-fleshed, and seedless melons. The rind should be heavy for its size, and free of bruises, soft spots, or cuts. To check for ripeness, look at the pale side of the melon (where it rested while it was growing)--it should be yellow, not white. If your market sells halved watermelons, inspect the flesh--it should be firm, brightly colored, and free of white streaks. Seeded watermelons should have dark brown or black seeds. To store, wrap watermelon slices loosely in plastic and refrigerate for up to two days. Uncut watermelon can be stored at room temperature (preferably in a cool spot) for up to two weeks.
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white eggplant
white eggplant
This eggplant comes in different shapes and sizes and, except for the exterior color, is interchangeable with their purple cousins, the American eggplant and the Italian eggplant.
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white sapote, casimiroa, custard apple, matasano, zapote blanco
white sapote
This tropical fruit has sweet, creamy pulp that's wonderful in fruit salads or shakes. They arrive in the summer. Since they bruise easily when ripe, they're usually sold while they're still hard. Take them home and let them ripen on the counter for a few days until they yield to a gentle squeeze. Remove the peel and seeds before serving.
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Winesap, Stayman Winesap
Winesap
This tart apple is great for eating out of hand or for making cider. It keeps for a relatively long time.
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winter melon, tallow gourd, winter gourd, Chinese preserving melon, ash gourd
winter melon
This Asian squash-like fruit has a mild flavor similar to a cucumber. It should be peeled, seeded, and cooked before eating. Don't confuse it with sweet melons like Honeydews or cantaloupes, which sometimes also go by the name "winter melons."
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Winter Nellis pear
Winter Nellis pear
These are especially good for baking.
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winter squash
winter squash
Winter squash come in many sizes and shapes, but all have hard outer rinds that surround sweet, often orange flesh. Winter squash arrive late in the growing season and they have a long shelf life, so they've long been a staple in winter and spring, when other vegetables are harder to come by. Unlike summer squash, winter squash must be cooked. They're usually baked or steamed, and then sometimes puréed. Select squash that are heavy for their size.
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xcatic chili
These fresh yellow peppers are long, curved, and very hot.
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yellow melon, chameh melon, dua gan, golden melon, Japanese cantaloupe
yellow melon
These melons are small, about the size of medium papaya. They taste like cantaloupe, but with firmer flesh.
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yellow squash, crookneck squash, yellow crookneck squash
yellow squash
This category includes yellow straight-neck squash and yellow crookneck squash. They're interchangeable with zucchini.
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yellow wax pepper , Hungarian wax chile pepper, hot Hungarian wax pepper
yellow wax pepper
These are easily confused with milder banana peppers. Sample before using. They are moderately hot.
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York Imperial, York
York Imperial
These are especially good for baking.
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youngberry
youngberry
This is closely related to the blackberry.
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Zante grapes, champagne grapes, Corinth raisins, Zante currants
Zante grapes
These clusters of tiny grapes are often used as a garnish.
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zucchini, baby marrow, courgette, Italian marrow squash
zucchini
America's most popular summer squash, zucchini can be served raw, sautéed, baked, grilled, and even shredded and baked in a cake. Green zucchini is the most popular, but some grocers also carry a bright yellow variety. There's also a globe-shaped round zucchini that's easy to stuff.
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