| NOYAU | From "nut", a liqueur of brandy flavoured with apricot/peach kernels, or sometimes, beech leaves (5) |
| OVATE | Like beech leaves |
| AMYGDALIN | Compound occurring in bitter almonds and apricot/peach stones (9) |
| CHEST | A large, strong box (and, preceding nut, a type of mushrooms)! (5) |
| COPRA | Dried white kernel, or meat, of the coconut (Cocos nucifera), from which oil is obtained (5) |
| SALAD | Cold dish usually of raw or sometimes cooked veg- etables or fruits in various combinations served with a dressing |
| IDIOM | Phrase or expression that has a figuratve or sometimes literal meaning (5) |
| ACORN | Nut, a small hard growth (5) |
| KERNEL | From "corn", a word for a grain or a seed; the edible part of a nut; a core or essential part; or, a nucleus (6) |
| MUNCH | Eating starter of nuts, a lot to get one's teeth into |
| ARABA | A horse-, ox- or sometimes child- drawn traditional Turkish carriage (5) |
| UNITS | Portions from nuts I distributed (5) |
| PLUMS | They're often cross-bred with apricots |
| VOWEL | A, E, I, O, U, or sometimes Y |
| GROSS | Generally rude or sometimes smutty, initially (5) |
| OFAGE | Twenty-one, or sometimes 18 |
| NAIVE | Unaffectedly or sometimes foolishly simple |
| EMCEE | Roaster, or sometimes toaster |
| PANDA | It's black and white (or sometimes red) |
| NUTS | Gingery biscuits; seeds forming pannage or mast; drinking cups made from the shells of coco-palm kernels; or, tiny pieces of ebony at the top of violin fingerboards (4) |
