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dry fruits click to hear : dry fruits

Often called nuts, these fruits usually have a hard dry covering called the shell that encloses an edible kernel.
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See dry fruits in : french | spanish
beechnut chestnut hazelnut Brazil nut almond walnut coconut

beechnut click to hear : beechnut

Fruit of the common beech tree, its flavor resembles the hazelnut’s; more flavorful toasted than raw, it also yields a cooking oil.

chestnut click to hear : chestnut

Designates the fruit of the chestnut tree; Europeans often serve it with game and poultry. When puréed, it is the main ingredient in the dessert known as Mont Blanc.

hazelnut click to hear : hazelnut

Primarily used to make paste, butter or a kind of flour used in cakes and cookies; in candy making, it is often combined with chocolate.

Brazil nut click to hear : Brazil nut

Often served as an appetizer; it is also made into candy, such as when chocolate-coated. It replaces coconut in some recipes.

almond click to hear : almond

Primarily used to garnish chicken and fish, and to make almond paste, candies (nougat and pralines) and an essence that flavors Amaretto and a variety of foodstuffs.

walnut click to hear : walnut

A green covering, the husk, covers the shell; the walnut is served as an appetizer, or added to a variety of desserts, salads, sauces and main dishes.

coconut click to hear : coconut

The whitish meat, known as copra, surrounds a cavity containing a refreshing liquid, not to be confused with coconut milk, which is derived from the grated flesh.