Dried+plum
91prune — [pruːn] verb [T] I to cut off parts of a tree or plant II noun [C] prune [pruːn] a dried PLUM (= type of fruit) …
92briolette — bri•o•lette [[t]ˌbri əˈlɛt[/t]] n. jew any pear shaped gem having its entire surface cut with triangular facets • Etymology: 1860–65; < F, brillolette lit., little dried plum …
93myrobalan — /maɪˈrɒbələn/ (say muy robuhluhn), /mə / (say muh ) noun the dried plum like fruit of certain tropical trees of the genus Terminalia, used in dyeing and making ink. {Latin myrobalanum, from Greek myrobalanos kind of fruit or nut} …
94Prunus mume — Ume redirects here. For other uses, see Ume (disambiguation). Green plum redirects here. For the tree from northern Australia, see Buchanania obovata. Prunus mume Prunus mume blossoms …
95Christmas pudding — For the atomic model, see Plum pudding model. This Christmas pudding is decorated with skimmia rather than holly. Christmas pudding is a pudding traditionally served on Christmas Day (December 25). It has its origins in medieval England, and is… …
96MaryJane Butters — (born May 6, 1953) is the internationally recognized organic farmer, book author, environmental activist, and food manufacturer behind the self titled MaryJanesFarm magazine.[1] Working from her family farm in Moscow, ID, and through her websites …
97List of culinary fruits — This list of culinary fruits contains the names of some fruits that are considered edible in some cuisines. The definition of fruit for these lists is a culinary fruit, i.e. Any sweet, edible part of a plant that resembles fruit, even if it does… …
98List of Chopped episodes — This is the list of episodes for the Food Network competition reality series Chopped. New episodes air every Tuesday at 9pm and 10pm EST. Contents 1 Series overview 2 Season 1 (2009) …
99Apricot — This article is about the tree and its fruit. For other uses, see Apricot (disambiguation). Apricot Apricot fruits Conservation status …
100Oxygen radical absorbance capacity — (ORAC) is a method of measuring antioxidant capacities in biological samples in vitro.[1][2] A wide variety of foods has been tested using this method, with certain spices, berries and legumes rated highly.[3] There exists no physiological proof… …
