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A four-pack of Grāpples on a supermarket stand in S. San Francisco, United States.. Grāpple (/ ˈ ɡ r eɪ p əl / GRAYP-əl) [1] [2] is the registered brand name for a commercially marketed brand of Fuji or Gala apple that has been soaked in a solution of concentrated grape flavor and diluted with water in order to make the flesh of the apple taste like a Concord grape. [3]
It is a fruit syrup concentrated from apple cider, first made in colonial America. [1] [2] [3] It is a thick, dark brown, opaque syrup with concentrated apple flavor. [2] The color is darker than honey and its flavor more tart than maple syrup. [3] A syrup-like product has a much longer shelf-life than the fresh fruit, thereby extending the ...
Cheong A railroad tank car carrying a load of corn syrup Pekmez (Üzüm Pekmezi) is a Turkish syrup made of grapes (grape syrup) or of carob (Keçiboynuzu Pekmezi). A treacle. Acetomel – a syrup made from honey and vinegar with a sweet and sour taste; Agave syrup – a sweetener commercially produced from several species of agave
Eight-flavor syrup dispenser including grape syrup Jallab syrup made from carob, dates, grape molasses and rose water; used to make jallab tea Churchkhela, a snack made from nuts (walnuts or hazelnuts, usually) dipped in grape syrup. Grape syrup is a condiment made with concentrated grape juice. It is thick and sweet because of its high ratio ...
Pekmez (Üzüm Pekmezi), a Turkish syrup made of grapes (grape syrup) or (Keçiboynuzu Pekmezi) of carob. Fruit syrups or fruit molasses are concentrated fruit juices used as sweeteners. Fruit syrups have been used in many cuisines: [1] in Arab cuisine, rub, jallab; in Ancient Greek cuisine, epsima; in Greek cuisine, petimezi; in Indian cuisine ...
To make crack grapes, simply melt a few Jolly Rancher candies in the microwave in a silicone baking cup, then dip fruit stabbed onto wooden skewers into the mixture to lightly coat.
A fruit brandy in a traditional nosing glass. According to a legal definition in the United States, a "fruit brandy" is distilled "solely from the fermented juice or mash of whole, sound, ripe fruit, or from standard grape, citrus, or other fruit wine, with or without the addition of not more than 20 percent by weight of the pomace of such juice or wine, or 30 percent by volume of the lees of ...
In 2003, Washington produced more apples than the rest of the United States combined. [4] In the early 20th century, Armen Tertsagian and Mark Balaban, Armenian immigrants and proprietors of an apple orchard in Cashmere, Washington , began producing Aplets to make use of their surplus crops and earn extra income during the winter.