Baku Kitchen! An independent reference of traditional food

fruit

556 dishes.

BoukhaBoukhaclear fig brandy drunk chilled as an aperitif or over iceBouyeBouyeBaobab fruit pulp blended with milk, sugar and vanilla into a thick drinkBradjBradjdate-filled semolina squares from Kabylie, griddled dry on a hot plateBragðarefurBragðarefurSoft ice cream blended to order with sweets, biscuits and fruitBrambleBrambleGin, lemon and sugar over crushed ice, drizzled with blackberry liqueurBreadfruit ChipsBreadfruit ChipsThin slices of firm breadfruit fried until crisp and salted.BsisaBsisaroasted barley-legume flour mixed with olive oil and datesBuchtelnBuchtelnSoft yeast buns baked together and filled with plum jam.BuganuBuganumarula-fruit wine celebrated at the royal Buganu festivalBuiBuicreamy baobab-fruit drink, tangy and pale, served over iceBunukBunukCasamance palm wine tapped from oil and ronier palms, drunk freshBush rumBush rumWhite rum steeped with roots, barks, herbs and fruit in large jarsBustrengoBustrengodense cornmeal cake with apples, figs, raisinsBwiroBwiroFermented breadfruit paste wrapped in leaves and baked, festive stapleCacahCacahSour dipping sauces of tamarind, chilli, shrimp paste or fermented durian for ambuyatCajuínaCajuínaClarified cashew-apple juice, amber and still, served chilledCaldo de chabéuCaldo de chabéufish stewed in red palm-fruit pulp with okra, over riceCamel milk chocolateCamel milk chocolatepraline bars made with camel milk, dates and Arabian spicesCaña con butiáCaña con butiáCane spirit steeped with butia palm fruit, amber and sweetCanelazoCanelazoHot cinnamon-naranjilla toddy spiked with aguardiente, highland nightsCanh ChuaCanh ChuaSour Mekong soup of fish, tamarind, pineapple, okra and elephant-ear stemCanhuCanhuMarula fruit fermented into a cloudy seasonal wine, drunk in FebruaryCarbonadaCarbonadaBeef stew with corn, sweet potato and peaches, sometimes in pumpkinCascos de guayabaCascos de guayabaGuava shells poached in syrup, served with white cheeseCashew wineCashew wineSweet amber country wine fermented from cashew applesCasiirCasiirThick layered fruit juice of mango, avocado and papaya with milkCassata sicilianaCassata sicilianaSponge and sweet ricotta cake sheathed in green marzipan and candied fruit.ChacáChacáCracked corn simmered in coconut milk with cinnamon, cloves and raisinsChachaChachapotent grape pomace brandy, offered as hospitalityChajáChajáSponge, peaches, cream and crushed meringue; Paysandú creationChakapuliChakapulilamb or veal stewed with tarragon and unripe plums; springtime favoriteChamoyChamoySalty-sour-sweet fruit sauce poured over mango, jicama and iced drinksChampolaChampolaSoursop pulp blended with milk, sugar and ice into a cold frothChampúsChampúsCold maize drink with lulo, pineapple, panela, clove and cinnamonChapmanChapmanRuby mix of Fanta, Sprite, blackcurrant and bitters over cucumberCharosetCharosetpaste of fruit, nuts and wine eaten at the Passover seder

  • Air Mata Kucing

    Chilled brew of dried longan, monk fruit and winter melon sugar. Ready in 10 minutes prep and 45 minutes cooking.…

  • Aguardente de medronho

    Fiery clear spirit distilled from wild arbutus berries in the Algarve hills. A wine & spirit recipe from Portugal.

  • Aguardente de caju

    Clear spirit distilled from fermented cashew apples, sharp and fruity. A wine & spirit recipe from Mozambique.

  • Amba

    Fenugreek-turmeric pickled mango sauce, Basra’s gift to falafel stands. Ready in 30 min prep and 20 min cooking. 1 large…

  • Amarula

    Cream liqueur made from marula fruit, poured over ice after dinner. A wine & spirit recipe from South Africa.

  • Anushabur

    Sweet porridge of hulled wheat with dried fruit, nuts and cinnamon. Ready in 20 min plus overnight soaking prep and…

  • Antigua black pineapple

    The island’s famously sweet small pineapple, eaten fresh. Ready in 15 min prep and 30 min chilling cooking. 4 servings.…

  • Areeka

    Mashed dates and crumbled bread bound with ghee, topped with cream and honey. Ready in 20 minutes prep and 10…

  • Araki

    Raw clear spirit distilled from dates, sorghum or cassava in drum stills. A wine & spirit recipe from South Sudan.

  • Aradeib

    Tamarind pods steeped and sweetened into a tart brown drink served cold. Ready in 20 minutes prep and none cooking.…