chocolate dipped fruit!

chocolate dipped fruit

Comprehensive Analysis

1) "Chocolate" -- As to chocolate dipped fruit choc·o·late Pronunciation: 'chä-k(&-)l&t, 'cho- Function: noun Etymology: Spanish, from Nahuatl chocolAtl, probably alteration of eastern Nahuatl dialect chikolAtl, from chikolli hook (probably used to refer to the beater used to mix chocolate with water) + Atl water, liquid 1 : a beverage made by mixing chocolate with water or milk 2 : a food prepared from ground roasted cacao beans 3 : a small candy with a center (as a fondant) and a chocolate coating 4 : a brownish gray - chocolate adjective Pronunciation Symbols Editing of this article by unregistered or newly registered users is currently disabled. Such users may discuss changes, request unprotection, log in, or create an account. Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. Chocolate (pronounced /ˈtʃɒklÉ™t, -lɪt/ (help·info); see below for etymology) comprises a number of raw and processed foods that originate from the seed of the tropical cacao tree. It is a common ingredient in many kinds of confections such as chocolate bars, candy, ice cream, cookies, cakes, pies, chocolate mousse, and other desserts. It is one of the more popular (or at least recognizable) flavours in the world. Chocolate was created by the Mesoamerican civilization, from cacao beans, and cultivated by pre-Columbian civilizations such as the Maya and Aztec, who used it as a basic component in a variety of sauces and beverages. The cocoa beans were ground and mixed with water to produce a variety of beverages, both sweet and bitter, which were reserved for only the highest noblemen and clerics of the Mesoamerican world. Chocolate is made from the fermented, roasted, and ground beans taken from the pod of the tropical cacao tree, Theobroma cacao, which was native to Central America and Mexico, but is now cultivated throughout the tropics. The beans have an intensely flavoured bitter taste. The resulting products are known as "chocolate" or, in some parts of the world, cocoa. It is the solid and fat combination, sweetened with sugar and other ingredients, that is made into chocolate bars and which is today commonly referred to as chocolate. It can also be made into drinks (called c..." 2) "Dipped" -- As to chocolate dipped fruit 1dip Pronunciation: 'dip Function: verb Inflected Form(s): dipped; dip·ping Etymology: Middle English dippen, from Old English dyppan; akin to Old High German tupfen to wash, Lithuanian dubus deep transitive verb 1 a : to plunge or immerse momentarily or partially under the surface (as of a liquid) so as to moisten, cool, or coat <dip candles> b : to thrust in a way to suggest immersion c : to immerse (as a sheep or dog) in an antiseptic or parasiticidal solution 2 a : to lift a portion of by reaching below the surface with something shaped to hold liquid : LADLE b : to take a portion of (snuff) 3 a archaic : INVOLVE b : MORTGAGE 4 a : to lower and then raise again <dip a flag in salute> b chiefly British : DIM 2 intransitive verb 1 a : to plunge into a liquid and quickly emerge b : to immerse something into a processing liquid or finishing material 2 a : to suddenly drop down or out of sight b of an airplane : to drop suddenly before climbing c : to decline or decrease moderately and usually temporarily <prices dipped> d : to lower the body momentarily especially as part of an athletic or dancing motion 3 a : to withdraw a part of the contents of something by or as if by reaching down inside it -- used with into <dipped into his pocket for change> <dipped into the family's savings> 4 : to examine or read something casually or superficially -- used with into <dip into a book> 5 ..." 3) "Fruit" -- As to chocolate dipped fruit 1fruit Pronunciation: 'früt Function: noun Usage: often attributive Etymology: Middle English, from Anglo-French frut, fruit, from Latin fructus fruit, use, from frui to enjoy, have the use of -- more at BROOK 1 a : a product of plant growth (as grain, vegetables, or cotton) <the fruits of the field> b (1) : the usually edible reproductive body of a seed plant; especially : one having a sweet pulp associated with the seed <the fruit of the tree> (2) : a succulent plant part (as the petioles of a rhubarb plant) used chiefly in a dessert or sweet course c : a dish, quantity, or diet of fruits <live on fruit> d : a product of fertilization in a plant with its modified envelopes or appendages; specifically : the ripened ovary of a seed plant and its contents e : the flavor or aroma of fresh fruit in mature wine 2 : OFFSPRING, PROGENY 3 a : the state of bearing fruit <a tree in fruit> b : the effect or consequence of an action or operation : PRODUCT, RESULT <the fruits of our labor> 4 usually disparaging : a male homosexual - fruit·ed /'frü-t&d/ adjective Pronunciation Symbols Fruit stall in Barcelona, Spain. The term fruit has different meanings depending on context. In botany, a fruit is the ripened ovary—together with seeds—of a flowering plant. In many species, the fruit incorporates the ripened ovary and surrounding tissues. Fruits are the means by which flowering plants disseminate seeds.[1] In cuisine, when discussing fruit as food, the term usually refers to those plant fruits that are sweet and fleshy, examples of which include plums, apples and oranges. However, a great many common vegetables, as well as nuts and grains, are the fruit of the plant species they come from.[2] No single terminology really fits the enormous variety that is found among plant fruits.[3] The cuisine terminology for fruits is inexact and will remain so. The term false fruit (pseudocarp, accessory fruit) is sometimes applied to a fruit like the fig (a multiple-accessory fruit; see below) or to a plant structure that resembles a fruit but is not derived from a flower or flowers. Some gymnosperms, such as yew, have fleshy arils that resemble fruits and some junipers have berry-like, fleshy cones. The term "fruit" has also been inaccurately applied to the seed-containing female cones of many conifers.[4] With most fruits pollination is a vital part of fruit culture, and the lack of knowledge of pollinators and pollenizers can contribute to poor crops or poor quality crops. In a few species, the fruit may develop in the absence of pollination/fertilization, a process known as parthenocarpy.[5] Such fruits are seedless. A plant that does not produce fruit is known as acarpous, meaning "without fruit". 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