Panyola Szatmár plum jam

Artisan Hungarian marmalade made from "nemtudom" plum with natural and traditional process. "Nemtudom" plum became a noble type in 2012, it is a small, ash-blue plum type, with a sweet yellow flesh. This marmalade is made from plain fruit, without added sugar, preservatives or artificial additives.

Pálinka is a traditional fruit brandy in the countries of the Carpathian Basin, known under several names, and invented in the Middle Ages. Under the 2008 "Hungarian Pálinka Law", only fruit spirits distilled from a mash of ripe fruits produced in Hungary, mashed, distilled, matured and bottled locally can be called pálinka. Fruit spirits made from concentrates, semi-dried or dried fruit cannot legally be called pálinka. The European Union also established exclusive trademark rights for the name. Additionally, the trademark to several specific regional varieties were given to Hungarian brands of Almapálinka, Barackpálinka, Szilvapálinka, and Törkölypálinka (made of apple, apricot, plum and pomace respectively).

A popular saying in Hungary says: what can be used to prepare jam can also be used to produce pálinka. For a fruit to be suitable for jam production it has to contain some sugar. This saying suggests that pálinka can be made from a large variety of fruits, and indeed it is made from most of the fruits available in Hungary.
The most common pálinkas are made from apricots, pears, and plums. Other fruits that are often used are sour cherries, apples, mulberries and quince. Nevertheless, pálinka made from chestnuts is also available.

Barack (pronounced "baratsk") is a type of pálinka made of apricots. The word barack is a collective term for both apricot (in Hungarian sárgabarack, lit. "yellow-peach") and peach (in Hungarian őszibarack, lit. "autumn-peach").

Pálinka made of pomace (törkölypálinka) is very popular as well, and is a typical drink in the wine producing regions of the country.

An unusual way of presenting pear palinka is when the bottle contains a whole fruit inside. The tiny immature fruit and its branch are threaded into the bottle, and the pear matures there to a point where it is much larger than the bottle opening.