| A | B |
|---|
| clingstone | Descibes fruit that clings tightly to its pit, making it difficult to cut the flesh away cleaning. |
| compote | Dish of fresh or dried fruit that is slow-cooked in stewing liquid. |
| essential oils | Quickly evaporating oils that occur in plants and their fruit and that give the plant or fruit its characteristic odor and/or flavor. |
| ethylene | Ggas that accelerates the ripening and rotting process in fruit and vegetables. |
| freestone | Describes fruit that has flesh that separates easily from its pit. |
| fritters | Small deep-dish pieces made by dipping food items, such as fruit, in a batter or other coating and then frying. |
| individual quick frozen (IQF) | Describes fruit that has been whole or in slices or chunks, without any added sugar or syrup. |
| maturation | Process of reaching the full potential size and weight as with fruit. |
| pith | The white, butter, and indigestible layer that is just below the outer skin of a citrus fruit. |
| ripening | Process when a fruit stops maturing and begins coverting starches to sugar, changes color, and becomes ready to eat. |
| stone | Hard put that covers a seed, such as the put in a peach or apricot. |
| capsaicin | Compound that gives a chili its heat; it is most potent on the white ribs inside the peper. |
| heirloom plant | Variety of fruit or vegetable that existed many years ago, before produce was gron for mass-market consumpter. Grown from heirloom seeds that have been saved by farmers. |
| tomato concasse | Tomatoes that have been peeled, seeded, and diced. |
| tuber | Fleshy portion of certain plants; usually grown underground. |
