A name for French Crab, a green variety of cooking apple with spots of russet which was probably introduced commercially to England from France in the late 18th Century. It has very good keeping properties and cooks down to a sharply flavoured purée. This late-season variety is harvested from mid-October in South-East England and is at its best from December to June the following year.
A fruit which resembles a cross between a loquat and a banana. It is sweet with a pleasantly tart aftertaste. It is crushed and mixed with water for drinks, or to make ice cream, brandy or wine. It is related to poison ivy and cashews.
The hog plum is a close relative of the mango native to the Amazon basin and used in making luscious ice creams.
A sausage of minced (US: ground) pork lungs and lights with rusk. It can be treated like black pudding (US: blood sausage)., or broken up and used as stuffing.
Hogweed is the same as cow parsnip. The leaves and young stems are used in eastern Europe after fermentation in the production of borscht and it is used in sauerkraut.
