fruit
556 dishes.
Pineapple LumpsChewy pineapple-flavoured candy logs coated in chocolate, sold in yellow bags
Plovsaffron rice crowned with lamb, chestnuts and dried fruit; dozens of varieties
Polos CurryYoung green jackfruit simmered dark with roasted spices
Pomegranate wineSweet or semi-dry wine fermented from pomegranate juice rather than grapes.
Ponche a la romanaPineapple ice cream floated in sparkling wine, drunk at New Year
Ponche de frutasHot Christmas fruit punch with dried fruits
Ponche navideñoHot punch of tejocote, guava, sugarcane, hibiscus and cinnamon, ladled from a pot
Porter cakeDark fruit cake made with stout, staying moist for weeks
Pounded BreadfruitBreadfruit pounded to a smooth mass, eaten with coconut cream
Poyocloudy fresh palm wine from roadside tappers; the social drink
PunschkrapfenPink-glazed cube of cake crumbs soaked in rum, jam and chocolate
Qamar al-dinApricot leather dissolved into a thick sweet juice, drunk to break the fast.
Qamar el-DinApricot leather soaked and blended into a thick sweet juice, drunk chilled
Queijo de cabraFresh tangy goat cheese eaten with papaya jam or grilled
Queso y dulceSlice of fresh cheese with quince or sweet-potato paste
QuetschClear plum eau-de-vie distilled from damson-type quetsch plums
QuetschentaartShortcrust tart of purple quetsch plums, autumn favourite.
Quziwhole roasted lamb over spiced rice with nuts and raisins
Qvevri wineamber and red wines fermented in buried clay vessels; 8,000-year tradition
RabarbarasultaThick rhubarb jam eaten on pancakes, flatbread and skyr
RabarberikookRhubarb tart on shortcrust with a custard or crumble top
Rakigrape or plum spirit, offered as welcome
Raki kumbulleClear plum brandy distilled at home, offered to every guest.
Raki maniclear brandy distilled from white mulberries, strong and fragrant
Rakiagrape or plum brandy sipped with shopska salad
RangeenaPitted dates covered in toasted flour cooked with ghee and cardamom.
Ranginadates layered under toasted flour, butter and cardamom
Ranginakdates stuffed with walnuts under toasted flour, cinnamon and butter
RaspaoShaved ice with fruit syrups and condensed milk
Red palm oildeep orange unrefined palm oil, the cooking fat of every stew
RétesHungarian strudel with cherry, apple, poppy or curd
Rhum arrangéRum steeped for months with vanilla, ginger, lychee or wild spices
RisalamandeCold rice pudding with almonds and cherry sauce, eaten at Christmas.
RiskremCold rice pudding folded with whipped cream, served with red berry sauce.
Rkatsiteliwhite grape fermented on its skins in buried jars, giving amber wine
Roast BreadfruitBreadfruit roasted whole on coals, eaten with kamaimai syrup-
Rob
Thick dark date syrup poured over asida, bsisa and fresh bread. Ready in 15 min prep and 1 hour 30…
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Vin gris de Boulaouane
Pale dry rosé from the sandy Doukkala plains, Morocco’s best-known wine. A wine & spirit recipe from Morocco.
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Vínarterta
Layered cake with prune filling, cut in thin slices with coffee. Ready in 1 hour prep and 40 minutes cooking.…
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Turshu
Vegetables and fruit pickled in vinegar and set out beside pilaf. Ready in 40 minutes prep and 10 minutes cooking.…