1. Put the dates, dried fruits and nuts on a platter. 2. Cut fresh fruit shortly before serving so that apple and pear slices won’t turn brown and citrus fruit segments won’t become dry. 3.

Biblical fruits, notably grapes, figs, pomegranates and dates, get priority on the Tu Bishvat table. A custom in some households is to serve 15 kinds of fruits to allude to the holiday’s date.

Set aside. Combine all fruits and nuts, then work in remaining 1/8 to 1/4 cup flour to coat to prevent sticking together. Set aside. Preheat oven to 250F. Add dry ingredients to wet ingredients.

Biblical fruits, notably grapes, figs, pomegranates and dates, get priority on the Tu Bishvat table. A custom in some households is to serve 15 kinds of fruits to allude to the holiday’s date.

Martha Stewart’s Birthday Cake Recipe Is Wildly Over-the-Top (But So Worth It) originally appeared on Parade.

Mold cheese around the dried fruit; roll ball in chopped nuts, and place truffles on parchment paper-lined baking sheet. Chill 20 minutes before serving. These can be made up to two days before ...

Cronobacter malonaticus was found in 20 percent of hazelnuts, cashews, pine nuts and macadamias and in 12.5 percent of the samples of mixes of dried fruits, seeds and nuts.

A dense amalgamation of dried fruit and nuts held together by a thick, buttery batter, fruitcake was originally a way of preserving fruit and nuts. The cake slowly absorbs the alcohol during the ...