Pineapple chunks are thick, solid pieces of pineapple fruit, cut into cubes or irregular shapes, used in various dishes or enjoyed as a snack, but they are also famously known as retro, hard-boiled sweets (aka Pineapple Cubes) with a distinct pineapple flavor and a chewy center, popular in the UK

Dried cherries are fresh cherries that have had most of their water content removed through a drying process. This results in a shelf-stable, chewy fruit that retains its flavor, and they are used as a healthy snack or as an ingredient in many dishes. They can be made from sweet or sour cherries and are rich in antioxidants, vitamins, and minerals. Characteristics Chewy texture: The dehydration process creates a chewy texture that makes them a satisfying snack. Intense flavor: Removing the water concentrates the natural flavors, making them sweeter or tarter depending on the original cherry type. Shelf-stable: The drying process makes them last longer than fresh cherries. Nutrient-dense: They are a good source of antioxidants, fiber, and minerals like potassium and vitamin C. How they are made Harvesting: Cherries are harvested when fully ripe. Pitting: The pits are removed from the cherries. Drying: The pitted cherries are then dehydrated, often at a low temperature, until they reach the desired level of dryness. Optional additions: Some dried cherries may have added sugar or other ingredients, but many are sold with no additives. Common uses Snacks: They are a popular, portable, and mess-free snack on their own or mixed with nuts and other dried fruits for trail mix. Baking: They add flavor and texture to baked goods like muffins, cakes, and scones. Breakfast: Sprinkle them on top of oatmeal, yogurt, or granola for a sweet and nutritious start to the day. Savory dishes: Dried sour cherries can complement savory foods like tagines, salads, and grain dishes.

Red potatoes are a type of waxy potato with thin, red skin and white or off-white flesh that hold their shape well when cooked. Due to their waxy texture, they are excellent for boiling, roasting, and using in salads or soups, as they do not become mealy or mushy. Common varieties include Red Bliss and Adirondack Red, and they are often left unpeeled for added texture and color. Key characteristics Texture: Waxy, not starchy, which helps them hold their shape during cooking. Skin: Thin and red, which can be left on for extra color, texture, and nutrients. Flesh: Typically white or off-white, though some varieties like Adirondack Red have pinkish-hued flesh. Uses: Ideal for salads, roasting, boiling, and soups because of their firm texture. Cooking and preparation Washing: It is recommended to wash them thoroughly but leave the skin on. Best for: Salads, roasted potatoes, boiled potatoes, and in soups and stews. Not ideal for: Mashing (though some still do it, leaving the skins on for a rustic texture) or getting them very crispy.

Cornmeal is a coarse flour made from dried maize (corn) kernels, which comes in fine, medium, and coarse grinds. It is a staple food used in dishes like cornbread, polenta, and tortillas, and is naturally gluten-free. Composition: It is made from whole dried corn kernels, though commercial cornmeal is often "degerminated," meaning the oily germ and bran are removed during processing. Texture and types: The texture varies from fine to coarse and can be white or yellow, depending on the type of corn used. Corn flour: Extremely finely ground cornmeal is sometimes called corn flour. Masa harina: When cornmeal is made from corn soaked in an alkaline solution (a process called nixtamalization), it is called masa harina, used for making tortillas and tamales. Polenta: The term "polenta" refers to boiled cornmeal, often served as a porridge or bread substitute. Uses: It is used in a wide variety of recipes, including quick breads, muffins, and as a coating for fried foods. Dietary notes: Cornmeal is naturally gluten-free, making it suitable for those with gluten allergies or celiac disease.

Shredded coconut is the white flesh of a mature coconut, which has been finely grated into thin, flexible strips. It is a versatile ingredient used in both sweet and savory dishes for adding flavor and chewy texture. The product can be found in sweetened or unsweetened varieties, with the unsweetened version being suitable for savory applications and the sweetened one being best for desserts.

Ciabatta is an Italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in Adria, province of Rovigo, Veneto, Italy, in response to the popularity of French baguettes.

Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish. Tofu has a low calorie count and relatively large amounts of protein. It is high in iron, and it can have a high calcium or magnesium content, depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate).

Ficus carica is an Asian species of flowering plant in the mulberry family, known as the common fig. It is the source of the fruit also called the fig and as such is an important crop in those areas where it is grown commercially.