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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.

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.

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

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.

A kitchen utensil used to cook, sterilize, and preserve low acid foods that are to be canned for future use.

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 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.

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

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.

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

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

A controlled method used for preserving foods with a pressure canner, also referred to as a pressure cooker, that is used for the heating and cooking process.

A type of fruit containing a pit, also referred to as a stone, that attaches itself or clings to the fleshy pulp of the fruit.

Preserved fruit that has been stewed or cooked in a heavy, sugary syrup to be served as a dessert. Compote may include many different combinations of fruits, which can begin as fresh, canned, or dried fruits.

A naturally occurring, tart tasting compound formed in many fruits, such as gooseberries, lemons, limes, and pineapples.

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

The edible part of a plant, shrub, or tree developed from a flower and consisting of one or more seeds and a mass of juicy flesh that is used as food.

A small fruit from Asia that has been sun-dried, turning the bright red, leathery outer shell to a brown color and drying the white grape-like flesh inside into a crisp texture, similar to a raisin.

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

A small fruit from Asia that has been sun-dried, turning the bright red, leathery outer shell to a brown color and drying the white grape-like flesh inside into a crisp texture, similar to a raisin.