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 in which part or all of the "pericarp" (fruit wall) is fleshy at maturity are "simple fleshy fruits". Types of simple, fleshy, fruits (with examples) include: An aggregate fruit, or "etaerio", develops from a single flower with numerous simple pistils. The pome fruits of the family Rosaceae, (including apples, pears, rosehips, and saskatoon berry) are a syncarpous fleshy fruit, a simple fruit, developing from a half-inferior ovary. Schizocarp fruits form from a syncarpous ovary and do not really dehisce, but rather split into segments with one or more seeds; they include a number of different forms from a wide range