A name for sapodilla. A fruit which can be round or oval. Its thin skin is slightly rough and the flesh is dull, beige to terra cotta in colour and slightly granular with flat black seeds. Peel the skin away to reveal the apricot-coloured, honey-flavoured flesh. If it is eaten slightly under-ripe it may leave a residue of gum in the mouth. This can be dispelled by eating something fatty or wiping the lips with butter. One variety provides the gum for chewing gum.
A name for sapote. This is actually a different fruit from the black sapote, but black sapote is very often called sapote. The fruits of the sapote may be eaten raw and they are used for making ice creams and preserves as well as for flavouring sauces and in confectionary. In some parts of Mesoamerica, ground sapote seeds are used to give chocolate a bitter flavour.
Hot on the heels of the discovery by Louis Pasteur that yeast cells are living plants, a German chemist realised that yeast could be made into a concentrated product resembling meat extract in both smell and colour. However, it was not until 1902 that the Marmite Food Company was formed, and even then it turned out that the British extract of brewer's yeast behaved in a markedly different way from the French. It was a long, slow road to the success it currently enjoys - the British palate acquired the taste over time, its popularity increasing with the discovery of its vitamin content in 1912, which turned it instantly into the darling of hospitals and war-torn countries. High in folic acid. Some people adore it. I do not.
A variety of juicy green eating apple flushed blushed with red, first noted in 1884 but likely to be older and thought to have come from Leicestershire. This mid-season variety is harvested from late September in South-East England and is at its best from October to November.
A very large freshwater crayfish with pronounced front claws native to West Australia. It grows to a larger size than the more widely distributed yabbies and farms have been established across southern Australia Queensland.
The soft, fatty substance in the cavities of long bones such as shin and thigh bones.
Marrowfat peas, a large variety of green pea, were regularly planted by Thomas Jefferson at Monticello, sometimes twice a year. They ripened later than other garden pea varieties, June 13 in 1820, and were generally eaten dried or made into soups. They may be ;eft on the vines to dry if your goal is a soup pea. Though my idea of heaven is to pick peas from the row, slide them from the pod and eat them young and raw.
