Chapter 22 fruit desserts

Fruit Betty

A baked dessert consisting of layers of fruit and cake crumbs.

Fruit Cobbler

A baked fruit dessert with a pastry topping or top crust.

Fruit Crisp

A baked fruit dessert with a streusel topping.

Prickly Pear

A cactus with jointed stems and oval flattened segments, having barbed bristles an dlarge pear-shaped, prickly fruits.

Fruit Gratin

A dessert consisting of fruit plus a topping, browned under a broiler.

Apple Charlotte

A dessert of apples cut up and baked in a mold lined with bread slices.

Mango

A fleshy yellowish-red tropical fruit that is eaten ripe or used green for pickles or chutneys.

Litchi

A small rounded fruit with sweet white scented flesh, a large central stone, and a thin rough skin. Also called litchi nut when dried.

Papaya

A tropical fruit shaped like an elongated melon, with edible orange flesh and small black seeds.

Persimmon

An edible fruit that resembles a large tomato and has very sweet flesh.

Pomegranate

An orange-sized fruit with a tough reddish outer skin and sweet red gelatinous flesh containing many seeds.

Kumquat

An orangelike fruit related to the citruses, with an edible sweet rind and acid pulp. It is eaten raw or used in preserves.

Compote

Cooked fruit served in it's cooking liquid, usually a sugar syrup.

Passion Fruit

The edible purple fruit of a kind of passionflower that is grown commercially, especially in tropical America.

Quince

a hard, acid, pear-shaped fruit used in preserves or as flavouring.