Berries
Berries are the delicious and often fragile fruits that grow on vines, bushes, and runners. They have many virtues--they're colorful, easy to prepare, good for you, and so delicious that you can serve them for dessert all by themselves. The only downside is that they're often pricey, since it's a Herculean challenge to get them to market before they spoil. Many don't make it, so check them over carefully for mold before putting them in your shopping cart. Berries don't ripen once they're picked, so the deeply colored ones tend to be the sweetest and most flavorful. When you get them home, store them in the refrigerator and use them as soon as possible. Don't wash them until you're ready to use them, and freeze any that you can't get to right away.
alkekengi See Cape gooseberry.
baby kiwifruit Notes: You can eat this tiny kiwifruit hybrid skin and all. Substitutes: grapes bilberry = whortleberry = blaeberry = whinberry Notes: This small, tart berry is the European counterpart to the American blueberry. Bilberries are usually made into preserves. Pronunciation: BILL-beh-ree Substitutes: juneberries OR huckleberries OR cranberries (tarter than bilberries) OR blueberries (larger and sweeter) OR currants
blaeberry See bilberry.
blueberry Equivalents: 1 pint = 3 cups Notes: Blueberries are small and sturdy, so they're perfect for tossing into cakes, muffins, cereal bowls, and fruit salads. Like other berries, they also make good preserves and tarts. Select firm, dark berries that have a whitish bloom on them. You can find fresh blueberries in the summer, but frozen blueberries are available year-round and work well in many recipes. They're very perishable, so keep them refrigerated and use them as soon as possible. You can also buy blueberries frozen, dried, or canned. Frozen berries get a little mushy after they're defrosted, but they'll work well in many recipes. Substitutes: huckleberry (larger seeds and tarter, otherwise very close substitute) OR juneberry OR red currant OR raisins (in baked goods) OR dates (in baked goods) OR bananas (in baked goods)
boysenberry Notes: A boysenberry is a cross between a blackberry, a raspberry, and a loganberry. It's more fragile than a blackberry, but it also lacks the blackberry's conspicuous seeds. Select boysenberries that are dark in color and free of mold. Substitutes: loganberry OR blackberry (This has larger, more noticeable seeds.) OR raspberry OR olallieberry OR dewberry OR youngberry
bramble See blackberry.
champagne grapes See Zante grapes.
Chinese gooseberry See kiwi fruit.
Chinese lantern See Cape gooseberry.
cloudberry Notes: Both the color and flavor of these Scandinavian berries pale in comparison to the raspberry. Substitutes: raspberries
cranberry = bounceberry Shopping hints: These tart berries are traditionally used to makes sauces and garnishes for Thanksgiving and Christmas dinners. It's best to buy them at their peak in October and November, and freeze any that you don't use right away. Substitutes: lingonberry (smaller, better flavor) OR carissa (especially for jellies) OR rhubarb
currant Pronunciation: KER-unt Notes: These berries are too tart for most people to eat out of hand, but they make terrific preserves and garnishes. They come in three colors: red, white, and black. If color's not important, you can use them interchangeably in most recipes, though red and white currants aren't as tart as black. Don't confuse these berries with the dried fruit of the same name that looks like a small raisin. You can sometimes find fresh currants in specialty produce markets in the summer. If not, frozen currants are a good substitute. Substitutes: gooseberries OR raspberries
dewberry Notes: These are similar to blackberries, only they're smaller. Substitutes: youngberry OR blackberry OR raspberry OR loganberry OR boysenberry OR olallieberry
elderberry Equivalents: 1 cup = 145 grams Notes: These are too tart for most people to eat out of hand, but they make terrific preserves and wine. Substitutes: black currants OR cranberries
frais des bois = wild strawberry = wood strawberry Plural: fraises des bois Pronunciation: (singular) FRAY-day-BWAH (plural) FREHZ-day-BWAH Notes: These small, wild strawberries are either white or red, and have a very intense flavor. Substitutes: strawberries golden raspberry Notes: This is a blonder version of the red raspberry. Substitutes: raspberries golden berry See Cape gooseberry.
golden gooseberry See Cape gooseberry.
golden husk See Cape gooseberry.
gooseberry Equivalents: 1 cup = 150 grams Notes: These large, tart berries are in season only in June and July, but canned gooseberries work well in pies and fools. American gooseberries are round and about 1/2 inch in diameter, while European gooseberries are oblong, and about twice the size of American gooseberries. They're very acidic, and so they're great with roasted meats, like goose. The freshest gooseberries are covered with fuzz. Substitutes: rhubarb (excellent in fools) OR kiwi fruit (These are much larger than gooseberries, but they're excellent in fools.) OR currants (preferably red currants)
grapes = table grapes Notes: Many varieties of grapes are turned into wine, vinegar, jelly, and raisins, but table grapes are for eating out of hand. They're classified by their color--red, green, and blue--and by whether they have seeds or not. Seedless varieties are popular because they're easy to eat, but often the seeded varieties offer more flavor and better value. Substitutes: kiwi fruit OR blueberries (in fruit salad)
ground cherry See Cape gooseberry.
huckleberry Notes: These are similar to blueberries, and they're great for making preserves and syrups. Some specialty markets carry them in the summer. Substitutes: blueberry (inconspicuous seeds and less tart, otherwise very close substitute) OR bilberries
husk tomato See Cape gooseberry.
jaboticaba Pronunciation: zhuh-BOO-ti-KAH-buh Notes: These resemble large, dark purple grapes, and they're very popular in Brazil. You can eat them like grapes, though you might want to first remove the seeds and thick skin. You can also make delicious jams, jellies, and wines from them. Substitutes: grapes
juneberry = saskatoon = serviceberry = shadberry Notes: These are very similar to blueberries. Substitutes: blueberry OR huckleberry
keriberry kiwi See kiwi fruit.
lingonberry Notes: These tart relatives of the cranberry grow only in cold climates. Substitutes: cranberry (larger, tarter, inferior flavor) OR red currants
loganberry Notes: These are like blackberries, only they're dark red when ripe and more acidic. They're especially good in pies and preserves. Substitutes: raspberry OR blackberry OR boysenberry OR olallieberry OR youngberry OR dewberry
marion berry Notes: After Washington, D.C., mayor Marion Barry was arrested for possessing cocaine in 1989, marion berry jam enjoyed brief popularity as a novelty item. Substitutes: blackberry (smaller)
monkey peach See kiwi fruit.
mulberry Notes: These are so fragile that almost no markets carry them. Substitutes: blackberry (smaller, not as fragile)
olallieberry = olallie berry Notes: This cross between a youngberry and a loganberry is black and fairly sweet. Substitutes: loganberry OR youngberry OR raspberry OR boysenberry OR dewberry OR blackberry physalis See Cape gooseberry.
poha See Cape gooseberry.
saskatoon See juneberry.
serviceberry See juneberry.
shadberry See juneberry.
strawberry Notes: Strawberries aren't as fragile as other berries, so they don't need the special handling that makes most berries so expensive. The best time to buy them is in the spring, but you can find them throughout the year, though the price might be higher and the quality lower. Select berries that have fully ripened to a dark red. Substitutes: raspberry OR guava (especially for shortcakes) OR kiwi strawberry tomato See Cape gooseberry.
sweet gooseberry Notes: These are similar to gooseberries, but they have a red blush and are much sweeter. Substitutes: gooseberries tay berry Substitutes: blackberry
thimbleberry Substitutes: raspberry
whinberry See bilberry.
white currant Pronunciation: KER-unt Substitutes: red currant
whortleberry See bilberry.
yang-tao See kiwi fruit.
youngberry Notes: This is closely related to the blackberry. Substitutes: blackberry OR olallieberry OR loganberry OR raspberry OR dewberry OR boysenberry
Zante grapes = champagne grapes Notes: These clusters of tiny grapes are often used as a garnish. Substitutes: other garnish
http://www.foodsubs.com > fruit > citrus fruit
Citrus Fruit
Citrus fruits have stippled rinds that surround pulp that's tart, juicy, and rich in vitamin C and other nutrients. Most citrus fruits are first peeled, then the pulp is either eaten out of hand or squeezed to make juice, but some, like the kumquat, are eaten peel and all. The peels contain fragrant oils, and their zest is often used to flavor foods. When buying citrus fruit, select specimens that are smaller, thin-skinned, and heavy for their size. They keep longer if you store them in the refrigerator. Pronunciation: SIH-truss
Varieties:
bergamot = bergamot orange Pronunciation: BUHR-gah-mot Notes: This is a small acidic orange, used mostly for its peel. Don't confuse it with the herb that goes by the same name. Substitutes: limes
blood orange = pigmented orange Notes: These red-fleshed oranges are more popular in Europe than in the United States. Look for them in the winter and spring. Substitutes: orange (flesh orange, not red, more acidic) OR tangerines (sweeter) Buddha's hand citron = Buddha's fingers citron = fingered citron Notes: This fragrant fruit has hardly any flesh, but the peel can be candied. Substitutes: citron OR lemon calamansi (lime) See kalamansi (lime).
calamondin = calamondin orange = China orange = Panama orange Substitutes: kumquats (slightly smaller) OR kalamansi
cedro See citron.
China orange See calamondin (orange).
Chinese grapefruit See pomelo.
citron = cedro = yuzu Pronunciation: SIHT-ruhn Substitutes: lemon
clementine orange See mandarin orange.
fingered citron See Buddha's hand citron.
Florida key lime See lime.
grapefruit Notes: A grapefruit is a large, slightly tart kind of citrus fruit. The rind is mostly yellow, and often tinged with green or red. Grapefruits are categorized by the color of their pulp: red, pink, or white (which is more honey-colored than white). The color of the pulp doesn't affect the flavor. When buying grapefruit, select specimens that are smaller, thin-skinned, and heavy for their size. Some varieties are seedless. They're best in the winter and spring. Substitutes: ugli fruit (more flavorful, but don't cook it) OR pomelo (less acidic and less bitter) OR tangelo (tangerine-grapefruit cross) jeruk purut See kaffir lime.
kabosu = kabosu lime Substitutes: lime
kaffir lime = jeruk purut = leech lime = limau purut = magrood = makroot = makrut Notes: Thai cooks use these golf ball-sized limes to give their dishes a unique aromatic flavor. Kaffir limes have very little juice, usually just the zest is used. Substitutes: citron OR lime OR kaffir lime leaves (One tablespoon of zest from a kaffir lime is equivalent to about six kaffir lime leaves.) kalamansi = kalamansi lime = calamansi = calamansi lime = musk lime = musklime Notes: The very sour kalamansi looks like a small round lime and tastes like a cross between a lemon and a mandarin orange. It's very popular in the Philippines. Substitutes: calamondin (This is very similar to the kalamansi.) OR lemons OR mandarin oranges
key lime = Florida key lime = Mexican lime Notes: These are smaller and more acidic than the more common Persian limes. Substitutes: limes (Many cooks prefer freshly squeezed Persian lime juice over bottled key lime juice for key lime pies.)
kumquat Pronunciation: KUHM-kwaht Notes: These look like grape-sized oranges, and they can be eaten whole. The flavor is a bit sour and very intense. They peak in the winter months. Substitutes: limequats OR calamondin oranges OR Seville oranges (for marmalade) leech lime See kaffir lime.
lemon Equivalents: One lemon yields about 2-3 tablespoons lemon juice. Notes: This very sour citrus fruit is rarely eaten out of hand, but it's widely used for its juice, rind, and zest. Varieties include the Eureka lemon, which is what you're most likely to find in markets, the Lisbon lemon, which shows up in the winter and is smaller and smoother than the Eureka, and the trendy Meyer lemon, which is much sweeter and pricier than an ordinary lemon. When buying lemons, select specimens that are smaller, thin-skinned, and heavy for their size. Substitutes: grapefruits (These make an interesting meringue pie.) OR limes OR citrons (These are used only for their peels.) OR lemongrass (in soups and marinades) limau purut See kaffir lime.
magrood See kaffir lime.
makroot See kaffir lime.
makrut See kaffir lime.
Mexican lime See lime.
Meyer lemon Notes: This is sweeter than an ordinary lemon, and highly prized by gourmet chefs. It's a bit hard to find in supermarkets. Substitutes: ordinary lemons musk lime See kalamansi (lime).
orange = sweet orange Notes: Most American oranges are produced in Florida and California. Florida oranges are juicier, and better suited to squeezing, while California oranges segment more easily and are better for eating out of hand. The best oranges are smaller, thin-skinned, and heavy for their size. Substitutes: blood orange (less acidic, red flesh) OR mandarin orange Or kumquats OR ugli fruit OR grapefruit OR pomelo (especially for marmalade) Panama orange See calamondin (orange).
Persian lime See lime.
pigmented orange See blood orange.
pummelo See pomelo.
rangpur lime Notes: This is similar to a mandarin orange, only more acidic. Substitutes: mandarin orange
satsuma orange See mandarin orange.
Seville orange = bitter orange = bigarade orange = sour orange Notes: These are too bitter for eating out of hand, but they make a wonderful orange marmalade and the sour juice is perfect for certain mixed drinks. Substitutes: (for the juice) Mix 1 part lime or lemon juice + 2 parts orange juice OR 2 parts grapefruit juice + 1 part lime juice + dash orange zest OR 2 parts lime juice + 1 page orange juice OR (for marmalade) kumquats OR (for marmalade) oranges shaddock See pomelo.
Tahiti lime See lime.
tangelo Notes: There are several different varieties of tangelos, each a cross between a tangerine and another citrus fruit. The Mineola, a tangerine-grapefruit cross, is especially popular. Look for them in markets from late fall through winter. Substitutes: mandarin orange OR grapefruit OR orange
tangerine See mandarin orange.
temple orange See mandarin orange.
uniq fruit® See ugli fruit.
yuzu See citron.
Copyright © 1996-2005 Lori Alden