Curado is a typical Mexican drink, prepared with pulque and fruit, to which a sweetener such as honey or sugar is added.
The preparation consists of crushing selected fruit and boiling it with little water and sugar or honey until it has a thick consistency, let this preparation cool, mix it with pulque, stir it with a spoon until everything is incorporated, and cool it.
Curado most traditional recipes are those of pulque with red tunas, strawberry, walnut, guava, and some with chocolate or chili. Currently, its preparation includes other types of fruits such as kiwi and piñón.
Dessert is a course that concludes a meal. The course consists of sweet foods, such as candy, and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Marshmallow is a type of confectionery that is typically made from sugar, water and gelatin whipped to a solid-but-soft consistency. It is used as a filling in baking or normally molded into shapes and coated with corn starch. The sugar confection is inspired by a historical medicinal confection made from Althaea officinalis, the marsh-mallow plant.
Turrón, torró and torrone is a southwest European nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake. Turrón is usually eaten as a dessert food around Christmas in Spain and Italy. It's also known in Portugal and the countries of Latin America.
Cauim is a traditional alcoholic beverage or beer of the indigenous peoples in Brazil since pre-Columbian times. It is still made today in remote areas throughout Panama and South America. Cauim is made by fermenting manioc, or maize, sometimes flavored with fruit juices. The Kuna Indians of Panama use plantains.
Limeade, also called lime soda, is a lime-flavored, sometimes carbonated, drink. It is usually sweetened with sugar or sweeteners. A common method of preparation is to juice limes and combine the juice with simple syrup or honey syrup, along with some water and perhaps more sugar or honey. Vodka or white tequila can be added to make a limeade cocktail. The exact ingredients, preparation and names of the drink can vary by country.
Horilka is a Ukrainian alcoholic beverage.
Confit is any type of food that is cooked slowly over a long period as a method of preservation.
Yuja-cha or yuja tea is a traditional Korean tea made by mixing hot water with yuja-cheong. Yuja tea is popular throughout Korea, especially in the winter. This tea is created by curing yuja into a sweet, thick, pulpy syrup. It does not contain caffeine. It is often sold in markets in large jars and used as a home remedy for the common cold.
Agave syrup, also known as maguey syrup or agave nectar, is a sweetener commercially produced from several species of agave, including Agave tequilana and Agave salmiana. Blue-agave syrup contains 56% fructose as a sugar providing sweetening properties.
Sorbet is a frozen dessert made using ice combined with fruit juice, fruit purée, or other ingredients, such as wine, liqueur, or honey. Generally, sorbets do not contain dairy products.
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread.
Hwachae is a general term for traditional Korean punches, made with various fruits or edible flower petals. The fruits and flowers are soaked in honeyed water or honeyed magnolia berry juice. In modern South Korea, carbonated drinks and fruit juices are also commonly added to hwachae. Hwachae is often garnished with pine nuts before it is served.
Pulque, occasionally known as octli or agave wine, is an alcoholic beverage made from the fermented sap of the maguey (agave) plant. It is traditional in central Mexico, where it has been produced for millennia. It has the color of milk, a rather viscous consistency and a sour yeast-like taste.
Quince cheese is a sweet, thick jelly made of the pulp of the quince fruit. It is a common confection in several countries.
A peanut butter and jelly sandwich (PB&J) consists of peanut butter and fruit preserves—jelly—spread on bread. The sandwich may be open-faced, made of a single slice of bread folded over, or made using two slices of bread. The sandwich is popular in the United States, especially among children; a 2002 survey showed the average American will eat 1,500 peanut butter and jelly sandwiches before graduating from high school. There are many variations of the sandwich, starting with the basic peanut butter sandwich or jam sandwich.
Hagebuttenmark, also called Hägenmark, Hiffenmark or Buttenmost (Switzerland), is the traditional name for a fruit preserve made from rose hips, sugar, and sometimes red wine.
Colonche is an alcoholic red coloured drink from Mexico prepared with tuna, the fruits of "nopal", especially with tuna cardona, the fruits of Opuntia streptacantha.
Tomato jam is a type of fruit preserve prepared with tomatoes and sugar.
Sharbat is a drink prepared from fruit or flower petals. It is a sweet cordial, and usually served chilled. It can be served in concentrated form and eaten with a spoon or diluted with water to create the drink.
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