Fruit Frozen

Fruit Frozen
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Apple Dice

Apples are an important ingredient in many desserts, such as apple pie, apple crumble, apple crisp and apple cake. They are often eaten baked or stewed and they can also be dried and eaten or reconstituted (soaked in water, alcohol or some other liquid) for later use. When cooked, some apple varieties easily form a puree known as apple sauce. Apples are also made into apple butter and apple jelly. They are also used (cooked) in meat dishes.

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Apple Farmhouse Cut

Apples are an important ingredient in many desserts, such as apple pie, apple crumble, apple crisp and apple cake. They are often eaten baked or stewed and they can also be dried and eaten or reconstituted (soaked in water, alcohol or some other liquid) for later use. When cooked, some apple varieties easily form a puree known as apple sauce. Apples are also made into apple butter and apple jelly. They are also used (cooked) in meat dishes.

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Apple Slices

Apples are an important ingredient in many desserts, such as apple pie, apple crumble, apple crisp and apple cake. They are often eaten baked or stewed and they can also be dried and eaten or reconstituted (soaked in water, alcohol or some other liquid) for later use. When cooked, some apple varieties easily form a puree known as apple sauce. Apples are also made into apple butter and apple jelly. They are also used (cooked) in meat dishes.

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Apricot Dice

Apricots are loose-stoned fruit that range in colour from pale yellow to flushed pink on the side most exposed to the sun. When ripe, their flesh is sweet, soft and juicy. Both the flesh and the kernels of Apricots can be eaten and oil can also be made from Apricot kernels. The flesh of the apricot is often dried, this can be eaten alone or added to savory dishes or deserts to give a ripe fruity flavour.

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Apricot Halves

Apricots are loose-stoned fruit that range in colour from pale yellow to flushed pink on the side most exposed to the sun. When ripe, their flesh is sweet, soft and juicy. Both the flesh and the kernels of Apricots can be eaten and oil can also be made from Apricot kernels. The flesh of the apricot is often dried, this can be eaten alone or added to savory dishes or deserts to give a ripe fruity flavour.

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Banana Slices

The term Banana usually refers to the sweet fruit that is botanically a berry, produced by several kinds of large herbaceous flowering plants in the genus Musa. The fruit is often varied in size colour and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which is may be green, yellow, red, purple, or brown when ripe. The fruit can be eaten raw or can be cooked and added to desserts and baked goods. The leaves of the banana plant are can also be used in cooking as something to cook in or on in many cultures.

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Blackberries

Blackberries are notable for their high nutritional contents of dietary fibre, vitamin C, and vitamin K.

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Blackcurrants

The Blackcurrant is a woody shrub grown for its piquant berries. The fruit is rich in vitamin C, various other nutrients, phytochemicals and antioxidants. Blackcurrants can be eaten raw but are usually cooked in a variety of sweet or savoury dishes. They are used to make jams, jellies and syrups and are grown commercially for the juice market. The fruit is also used in the preparation of alcoholic beverages and both fruit and foliage have uses in traditional medicine and the preparation of dyes.

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Blueberries

Blueberries are perennial flowering plants with indigo-colored berries. They have a sweet taste when mature, with variable acidity. Blueberries can be eaten fresh or further processed in another dish. Often added to baking or used to make jam, the indigo skins of the fruit add colour to any dish. Blueberries also contain micronutrients with moderate levels of the essential dietary minerals manganese, vitamin C, vitamin K and dietary fibre.

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Blueberries Wild

Blueberries are perennial flowering plants with indigo-colored berries. They have a sweet taste when mature, with variable acidity. Blueberries can be eaten fresh or further processed in another dish. Often added to baking or used to make jam, the indigo skins of the fruit add colour to any dish. Blueberries also contain micronutrients with moderate levels of the essential dietary minerals manganese, vitamin C, vitamin K and dietary fibre.

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