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Pinkish-red or yellow in color, this type of fruit is harvested from a species of climbing cactus that grows in tropical areas of the Middle East, Asia, Central and South America and a few other regions with warm climates.

Candied fruit, also referred to as crystallized fruit, is fruit that has been cooked in sugar syrup and then allowed to set in the syrup for a long period of time.

Often referred to as a preserve, this fruit spread can be used like a jam or a preserve to be spread on crackers, bread, toasted foods, or baked goods.

An oval-shaped, purplish-brown fruit that grows on a woddy vine, which climbs and clings to other forest plants in order to grow upward.

A hybrid citrus fruit of grapefruit, tangerine and orange that grows in tropical regions. As it matures, the outer skin is easy to peel, becoming thick and wrinkled, displaying an orangish-yellow, yellowish-red, or green color, depending on the variety.

A seedless variety of the Fuyu persimmon that was first grown in Israel and now is being raised throughout the world.

A dessert made with baked fruit that combines a variety of ingredients, which include butter, flour, and cinnamon.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

Any fruit that has been dehydrated (dried) in order to extend the shelf life and to concentrate the flavor or sweetness.

A bladed speciality knife for removing the cores and seeds of eggplant, melons, potatoes, or zucchini.

The stage between the flowering of the grape vine and the forming of berries, the stage where the vine flowers are fertilized.

A five-segmented fruit that when slices are cut crosswise they are star shaped. The fruit has a golden yellow skin and a matching color translucent flesh, which is lightly dotted with dark seeds.

A medium sized oval berry, dark red in color that grows on small bushy trees in tropical climates. Native to Africa, this berry is similar in shape to an olive and provides a meaty pulp surrounding a small seed.

A variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

1) A French term used to refer to a bread appetizer that has been buttered and covered with jam, honey, melted cheese, or other similar ingredients.

Any type of fruit that contains a stone or pit, such as cherries, apricots, nectarines, plums, olives, avocados, and peaches.

Produced in France, this cheese is a soft variety that is very similar to a traditional cream cheese.

A brie-type cheese produced in the Comté de Nice region of France. Made from pasteurized and unpasteurized cow's milk, Roucoulon cheese is a soft ripened, soft-textured cheese that provides a mild earthy flavor with a mushroom overtone.

An hors d'oeuvre made with spreadable cheese that is blended or covered with a variety of other ingredients to enhance the flavor of the cheese.

A creamy cheese product produced when the whey is drained from yogurt. With a higher concentration of nutrients after the whey is removed, yogurt cheese provides a creamy smooth cheese that is low in calories, sodium, lactose, and cholesterol.