Danish cuisine with desserts. Fruit that is traditionally associated with Danish cuisine: A combination of strawberries, red currants, black currants, blueberries and mulberries is known as "forest fruits" ("skovbær") and is a common component in tarts and marmalades. A popular dessert is "rødgrød", made from one or more kinds of berries or rhubarbs, boiled down to a red porridge. It is served with cream, sometimes milk. ""Rødgrød med fløde"" is often jokingly used by Danes as a shibboleth, as it contains the soft "d" several times, which most foreigners find difficult to pronounce. Bread is a very important part of the Danish
Fruit tree forms evaluated both post-fruit-set and post-harvest pruning, indicating that late mango cultivars benefit from pruning while bearing in late fall, while early cultivars may be best pruned immediately after harvest. Fruit tree forms Fruit trees are grown in a variety of shapes, sometimes to please the eye but mainly to encourage fruit production. The form or shape of fruit trees can be manipulated by pruning and training. Shaping and promoting a particular tree form is done to establish the plant in a particular situation under certain environmental conditions, to increase fruit yield, and to enhance fruit quality. For example, pruning a