Nomenclature
Nomenclature
Every term of the guide, set under its initial.
Terms: 25
A
- AcidityAcidity is the tart or sour quality in fruit, strongest in citrus, which balances sweetness. It makes lemon juice sharp and lets a squeeze at the end of cook...
- AstringencyAstringency is a dry, puckering mouthfeel, as in unripe persimmon or raw quince. It is a texture rather than a taste, and it makes some fruit unpleasant to e...
B
C
- CarotenoidA carotenoid is one of a family of fat-soluble yellow, orange and red plant pigments found in many fruits and vegetables. In fruit they are often responsible...
- ChlorophyllChlorophyll is the green pigment that captures light in leaves and unripe fruit. It fades as many fruits ripen, which is why a hard green banana, lemon or pa...
- Climacteric FruitA climacteric fruit is one that keeps ripening after harvest, softening, sweetening and developing aroma off the plant. Banana, mango, papaya, peach, apricot...
- CultivarA cultivar is a named plant variety selected and maintained for particular traits, such as flavor, color, size or season. Golden Delicious apples, Bartlett p...
- Chill HoursChill hours describe the amount of winter cold that some fruit trees need in order to flower and fruit well. Deciduous trees such as peaches and pears depend...
D
E
F
G
H
M
N
P
- PomeA pome is a fruit with a core of small seeds surrounded by firm flesh, such as an apple or pear. Golden Delicious apples and yellow pears are pomes, and quin...
- PithPith is the white spongy layer beneath citrus zest, which is usually bitter. In most citrus it is best left out when you want clean flavor, so zest is remove...
- PollinationPollination is the transfer of pollen that allows a flower to develop into fruit. Some trees can do this alone, while others need pollen from a compatible va...
- PectinPectin is a natural substance in fruit, especially citrus peel and quince, that helps jams and jellies set. High-pectin fruit set easily, while lower-pectin ...
- PoachingPoaching is gently simmering fruit in flavored liquid until tender without letting it fall apart. It suits pears, quinces, peaches and apricots. Heat water w...
R
- RipeningRipening is the series of changes in color, texture, aroma and sweetness that make fruit ready to eat. Chlorophyll fades, starches turn to sugars, flesh soft...
- RootstockA rootstock is the root system onto which a fruiting variety is grafted, influencing tree size and hardiness. It also affects how well the tree tolerates poo...
S
- SupremeTo supreme a citrus fruit is to cut the segments free from their membranes, and a supreme is the clean segment that results. Cut away the peel and pith first...
- Self-FertileSelf-fertile describes a tree that can set fruit without pollen from a different variety. Many peaches, apricots and lemons are self-fertile, so a single tre...