fruit
556 dishes.
MahiaMoroccan Jewish eau-de-vie distilled from figs or dates and flavoured with anise
MahrPit-fermented breadfruit preserved for months, then baked before eating
MahuaClear spirit distilled from dried mahua flowers, central to Adivasi ritual life
Maizes zupaSweet rye-bread soup with dried fruits, whipped cream.
MakowiecPoppy-seed swirl loaf with raisins and icing, Christmas.
Makroudsemolina diamonds stuffed with date paste, fried and dipped in honey
MakroudhKairouan's date-filled semolina diamonds, fried and soaked in honey
Malva puddingsticky apricot sponge drenched in warm cream sauce
Mam NemPungent fermented anchovy sauce thinned with pineapple, garlic and chilli
MampoerFarm-distilled fruit spirit made from peaches, marulas or prickly pears
Mango atcharShredded green mango cured in oil, chili and fenugreek, sour and hot
Mango chowGreen mango in lime, garlic, pepper, chadon beni
Mango Shaved IceMountain of shaved ice piled with fresh mango and condensed milk
Mango Sticky RiceRipe mango with coconut-cream sticky rice, hot-season treat
MannavahtSemolina whipped with berry juice into a pink foam, served with milk
MaraschinoZadar sour-cherry liqueur distilled since the 1700s
MarillenknödelApricots inside potato dough, rolled in buttered crumbs.
MaritaScarlet oily pandanus sauce squeezed from cooked fruit, poured over greens and kaukau
Marka hlowaSweet lamb stew with quince, prunes or dried fruit and cinnamon
MarkusaCold sweetened passionfruit juice, sold at roadside stalls
Martín FierroQuince paste with a slice of fresh cheese, simple finish
Mary PickfordWhite rum shaken with pineapple juice, grenadine and maraschino
MasauSmall tart wild jujube fruit eaten fresh or dried into cakes
Mascara winedeep, robust red from the Mascara highlands, Algeria's best-known appellation
MasiBreadfruit fermented in leaf-lined pits; sour dough baked into dense cakes.
MasukuWild loquat-like fruit sucked from the skin, sweet and sticky
Mazamorra moradaPurple-corn fruit pudding, often paired with rice pudding
Medjool dateslarge soft caramel-sweet dates grown in the Jordan Valley
MedovacaPlum or grape rakija sweetened with honey, drunk warm in winter.
Mee SiamThin rice noodles in a sweet-sour tamarind and fermented bean gravy
Meggyleveschilled sour-cherry soup with sour cream, served before the main course
MerengónBaked meringue layered with cream and guanabana, strawberry or mango
Mesfoufsweet steamed couscous with raisins, dates and butter, eaten before dawn
Million Dollar CocktailGin, sweet vermouth, pineapple, grenadine and egg white, shaken frothy.
MinutaShaved ice doused in bright fruit syrups
Mirabelle eau-de-vieClear plum brandy served ice cold after a heavy meal.-
Cacah
Sour dipping sauces of tamarind, chilli, shrimp paste or fermented durian for ambuyat. Ready in 20 minutes prep and 15…
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Cajuína
Clarified cashew-apple juice, amber and still, served chilled. Ready in 30 min prep and 1 hr 30 min cooking. 3…
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Canelazo
Hot cinnamon-naranjilla toddy spiked with aguardiente, highland nights. Ready in 10 min prep and 30 min cooking. 6 glasses. A…
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Caña con butiá
Cane spirit steeped with butia palm fruit, amber and sweet. 30 min to prepare. Makes about 1.5 litres. A wine…
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Camel milk chocolate
Praline bars made with camel milk, dates and Arabian spices. Ready in 40 minutes prep and 20 minutes cooking. About…
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Canh Chua
Sour Mekong soup of fish, tamarind, pineapple, okra and elephant-ear stem. Ready in 30 minutes prep and 30 minutes cooking.…
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Cascos de guayaba
Guava shells poached in syrup, served with white cheese. Ready in 30 minutes prep and 1 hour cooking. Serves 8.…
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Cassata siciliana
Sponge and sweet ricotta cake sheathed in green marzipan and candied fruit. Ready in 1 hr 30 min prep and…
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Casiir
Thick layered fruit juice of mango, avocado and papaya with milk. Ready in 20 minutes prep and none cooking. Serves…