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The undiluted juice from a fruit or the juices from a mixture of fruits. Typical fruits used to produce nectar include apples, apricots, grapefruits, mangos, oranges, peaches, pears, and pineapples.

piquante,

A member of a family of pigments (carotenoids and chlorophyll are the other members) that is responsible for the coloration of flowers and fruits.

1. A dessert with a crumb topping made from flour, oats, butter, and brown sugar combined into a mixture that is sprinkled over sliced fruit and baked.

1. The center section of some fruits, which contains the seeds and tougher fleshy material that is usually not eaten.

A water mixture that has been made acidic by combining lemon juice, lime juice, vinegar, or wine with water.

A chemical reaction that is the result of a substance being expose to oxygen. When the oxygen is exposed to certain elements it causes a change to occur, such as when some foods like apples and bananas have their peels removed and are exposed to oxygen, they turn brown.

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 wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

A variety of the carrot that is distinctive in color and nutritional properties. This carrot has a purple or maroon outer coloring with an orange or orange and maroon colored inner flesh.

An herb jelly made from the stems and leaves of the mint plant. This jelly which is bright green in color, has a pleasant aroma and mint taste.

A gelling substance found naturally in vegetables and fruit. Pectin is needed as an ingredient when making jams and jellies to thicken the mixture to make it gel.

A hand-operated appliance used for cutting and slicing fruits and vegetables. This kitchen utensil has a variety of adjustable blades that enable the Mandoline to make precise cuts in firm fruits and vegetables, such as apples, melons, carrots, cucumbers, eggplants, onions, potatoes, sweet peppers, zucchini, and other foods.

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

An Italian sparkling wine that provides a delicate but crisp flavor with a light effervescence. Named for the Prosecco variety of grape used to produce this wine, Prosecco is a white wine that is slightly lighter and somewhat fruiter tasting than Champagne, offering a hint of pear, apple and peach overtones as its consumed, rather than a complex mixture of flavors and aromas.

A tropical fruit, native to South America that provides a mildly sweet cantaloupe and pear-like or honeydew melon flavor.

A flavored quick bread that is baked in a muffin cup that is inserted into a muffin tin, rather than in a bread pan, which provides individual servings for each muffin.

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.

Pronounced shah-blee. White wine produced in the Chablis district of the Burgundy region of France. 100% Chardonnay grape varietal based.

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.