What is the name of this fruit snack? [more inside]
posted on Sep 27, 2007 - 25 answers

Is there anywhere that sells wholesale (or at least large quantities of) fruit in the Boston area? [more inside]
posted on Aug 13, 2007 - 5 answers

What are the finest mail-order food goods available at reasonable prices? I'm talking best bread, brownies, cakes, fruits, frozen pizzas, cookies -- any recommendations for extraordinary food at not-exhorbitant rates.
posted on Feb 6, 2007 - 33 answers

SpoiledFruitFilter: If one of the blueberries in the batch has grown mold, are they all tainted? [more inside]
posted on Jan 24, 2007 - 16 answers

Why was the inside of my dragonfruit purple? [more inside]
posted on Jun 23, 2006 - 12 answers

What should I do with 3 plump, gorgeous, almost radiant lemons? [more inside]
posted on Jan 4, 2006 - 25 answers

What can/will my newly-pregnant, incredibly-picky, wife eat? (there are complications to this question) [more inside]
posted on Oct 24, 2005 - 37 answers

During which times of the year are various fruits/vegetables/herbs/other in season? [more inside]
posted on Oct 16, 2005 - 10 answers

I'm thinking about trying to go vegetarian, if only for a month's experimentation. But for a variety of reasons, I know it will be very difficult indeed. So: suggestions? [more inside]
posted on Jun 2, 2005 - 37 answers

We have a persimmon in the fridge and I tried a piece of it tonight. It's very astringent and made my mouth dry. We Googled recipes for persimmon cookies and persimmon fudge, but are unsure of how well they'd turn out. Anyone know of something tasty we could make with this thing so it won't go to waste?
posted on Dec 11, 2004 - 9 answers

Why is my fruit rotting while it's unripe?
This just started happening this year when I moved to Arizona. Softer fruits (peaches, mangoes, tomatoes and the like) are turning moldy/rotten in a matter of 2-3 days. If I eat the side that isn't rotten, it's still hard and unripe. Do I have some strain of super bacteria infesting my domicile?
posted on Sep 21, 2004 - 6 answers

Today's theme ingredient is...APPLES! What apple-based dessert recipe would you recommend for a picnic? 1) I don't care much for the very tart varieties of apple (e.g., Granny Smith), so I prefer a recipe that uses, or at least works with, the less tart varieties. 2) There will be several hours between baking and serving, so it should be servable at room temperature. 3) I'm reasonably skilled in the kitchen; you need not shy away from more difficult recipes.
posted on Sep 15, 2004 - 13 answers