fruit
556 dishes.
Glyko tou koutaliouwhole fruits preserved in syrup, served by the spoon to guests
GofryThick waffles heaped with cream and fruit at seaside stalls
GogosiPuffy fried dough rounds, sugared or filled with jam, sold hot.
GongolezBaobab fruit pulp soaked in water and sweetened into a chalky white drink
Goombay PunchSweet carbonated pineapple soda, drunk cold or mixed with rum
Goombay SmashCoconut rum, pineapple and juices in a tall, deceptively strong glass
GrattacheccaIce shaved by hand from a block, drenched in fruit syrup and fresh fruit.
GuacamoleMashed avocado with lime, onion, chile; scooped with totopos
Guaguas de panSweet bread shaped like swaddled babies, filled with jam
GuaranáSweet soda made from Amazonian guarana seed, Brazil's other national drink
GuarapitaRum mixed with passionfruit or orange juice and sugar, served by the jug
Guava cheeseGuava pulp boiled with sugar to a firm paste, cut and rolled in sugar
Guava duffBoiled guava-swirled dough with rum-butter sauce
GuddaimSmall orange desert berries soaked in water to make a tart sweet drink
GudegYogyakarta young jackfruit stewed sweet in coconut milk and palm sugar
Guetna datesfresh oasis dates eaten by the handful during the summer date harvest
Haft MewaNowruz compote of seven dried fruits and nuts soaked in syrup
Haninidates mashed with crumbled bread and clarified butter
Harak osbaolentils and pasta with tamarind, pomegranate and fried onions; Damascene classic
Havana SpecialWhite rum, pineapple juice and a dash of maraschino over ice
Helado de pailaFruit sorbet churned by hand in a copper pan set over ice
HertzoggieJam-filled tartlet under a coconut meringue cap
HjónabandssælaOat and rhubarb jam slice baked in a tin and cut into squares
Hotel NacionalAged rum with apricot brandy, pineapple and lime, shaken and strained
HriatôHot spirit warmed with honey and melted lard or butter
Hunza WaterClear home-distilled mulberry or grape spirit made in the Gilgit-Baltistan valleys
ʻOtaiRefreshing drink of shredded watermelon and coconut, feast accompaniment
Ikan SabukoGrilled mackerel with tamarind marinade, basil and capsicum
Imqaretfried diamond pastries filled with spiced dates
Iraqi biryanirice with vermicelli, raisins, nuts, peas and fried chicken, tossed at the table
Israeli wineMediterranean reds and whites from the Galilee, Golan and Judean hills
Jallabdate-grape molasses drink with rosewater, pine nuts and crushed ice
Jamaican Christmas cakeBlack cake of dried fruit steeped for months in rum and port
Jordanian winereds and whites grown on the northern basalt highlands near Mafraq
JoulutorttuPuff pastry star filled with prune jam and dusted with icing sugar
Jungle BirdDark rum, Campari, pineapple juice and lime, served long over ice-
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.…