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A round or oval shaped fruit that is harvested from lower growing trees found in most of the temperate regions of the world.

A variety of apple that is very firm with sweet and slightly tart flavor. It may range in color from greenish-gold to red and is popular as a snack or served in salads and desserts.

Originating in New Zealand, this variety of apple has been developed with a distinctive shape and flavor.

A common alcoholic beverage in Canada that is made from sweeter varieties of frozen apples, such as McIntosh or Spartan.

A well-known French upside-down fruit tart that is traditionally made with apples. It is made by covering the bottom of a baking dish with sugar and butter, and then the apples are added.

A flavored bread from Switzerland that may also have had origins in France and Germany. The loaf is usually made with a combination of grain flours, such as wheat, barley, spelt, and rye and is flavored with apples and walnuts.

A carbohydrate contained in plant foods such as fruits, legumes, vegetables, and whole grains that cannot be broken down by digested enzymes when they are eaten so they cannot be fully digested.

A good all-purpose apple that is greenish yellow in color. Its light yellow, juicy flesh is extra crispy and slightly tart.

A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time to convert the solution into acedic acid or vinegar.

A flavorful vinegar made from the cider of fermented apple juice. Apples that are grown during the fall or winter when higher sugar levels are present are the varieties commonly used for Cider Vinegar.

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.

A term that refers to the rendered fat of chickens that is strained and used in a variety of Jewish dishes in much the same way that butter is used.

A term that is used to describe a papaya in countries outside of the U.S. but a variety of fruit that is not a payaya in the U.S.

A sweet-flavored paste or chutney-like sauce that is made with uncooked fruits, nuts and seasonings....

A smaller variety of apple that is slightly larger than a crab apple, but much smaller than a traditional apple.

Very similar to a combination of a turnover and a strudel, this food item is a delicious French pastry containing a sweet filling.

A fruit of Asian origin that is grown in regions throughout the world where sub-tropical to mild climates prevail, but not in climates that are too humid or hot.

A type of herb that is most often associated with tea or herbal remedies. Native to Europe, Chamomile is typically classified as either Roman or German Chamomile.

Considered to be a farmhouse type cheese, this variety is produced around the Normandy region of France from unpasteurized or pasteurized cow's milk.

A spicy variety of jelly that is typically used as a condiment for appetizers and snacks rather than a breakfast or tea jelly.