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 whilst keeping the tree short and accessible for harvesting. Other shapes such as cordons, espaliers and fans offer opportunities for growing trees two dimensionally against walls or fences, or they can be trained to function as barriers. Some of the following fruit tree forms require training by tying the branches to the required form. Most require pruning to retain the desired structure. However, not all types of fruit tree are suitable for all forms; apples and pears do well as cordons and espaliers, for example, whereas cherries are more suited to the fan form. An open-centred crown on a short