Here you will find information about and recipes for fruits commonly found in Eastern Europe.
This recipe for Polish cranberry mayonnaise or majonez zurawinowy would be great on a turkey sandwich.
Before refrigeration, Eastern Europeans preserved the fresh fruit flavor of summer by making butters, conserves, curds, jams, jellies, marmalades and preserves.
Pomegranate is a favorite with Balkans in Eastern Europe.
Eastern European love apples in sweet and savory dishes.
Peaches show up in recipes for everything from soup to desserts and are pickled, poached, roasted and baked.
Cherry trees grow with wild abandon in Eastern European. While the dark, sour Morello variety is favored, Bing cherries and fire-engine-red Montmorency cherries are also popular.
Tart cherries make for sweet memories.
Bblueberries find their way into Eastern European recipes for everything from beverages (alcoholic and non) to desserts.
Watermelon rind preserves or slatko lubenice is a special treat among Serbians.
This recipe for Polish pickled watermelon rind gets added flavor from spices like cloves, cinnamon and allspice.
Watermelons are very popular in Eastern Europe and have grown there for hundreds of years.
Here is one method of peeling kiwi.
Interesting facts about kiwi.
Strawberries are the quintessential fruit for lovers because they're shaped like a heart. And they're heart healthy.
With farm-fresh produce available year-round, you can enjoy strawberries anytime your heart desires.
Polish cranberry-currant sauce recipe gets its zip from grainy brown mustard.
Brandied fruits are actually a conserve, a type of fruit preserve in which the fruits are kept whole.
Before refrigeration, Eastern Europeans preserved the fresh fruit flavor of summer by making butters, conserves, curds, jams, jellies, marmalades and preserves.
Fruit butters let the real taste of the fruit shine through because they use less sugar and no pectin.
This Peach Butter recipe calls for just three simple ingredients - fresh peaches, water and sugar.
This easy fig jam recipe is versatile in tarts, on breads or as an appetizer with cheese.
Apple trees abound in Eastern Europe and the logical thing to make with an abundance of this fruit is apple butter.
Hungarian Prune or Apricot Lekvar is the equivalent of a fruit butter and is simple to make.
Polish plum butter - powidla sliwkowe - is like fruit butters but the puree isn't strained.
Pumpkin Butter is a favorite of Eastern Europeans both as a spread and as a component of other dishes.
This easy pear butter recipe requires only three ingredients - pears, water and sugar.
Tomato Butter is a great way to use an overabundance of tomatoes. Even unripe, or green, tomatoes work.
Quinces are favorite among the Balkan peoples and finds its way into quince butter among other recipes.
This quince-pear butter is easy to make and is delicious as an appetizer on toasted baguette slices topped with a salty cheese like Bulgarian feta or kashkaval.
Peach trees abound in Eastern Europe and the recipes vary from region to region.
This Pickled Peaches recipes is a common way for Eastrn Europeans to preserve summer's fruit year-round.
Blueberries are a versatile fruit and can be used in recipes for everything from soups to salads to sauces to desserts and more.
Cherries are not only good for you, they taste good. Whether it's the tart Montmorency variety or the Bing, cherries are a jubilee.
