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.
Sanguin or bloody milk cap. A mushroom quite similar to the saffron milk cap but less common. It exudes a red milk sang poivré when cut.
Sanguin or bloody milk cap. A mushroom quite similar to the saffron milk cap but less common. It exudes a red milk sang poivré when cut.
