Ingredientes de Alimentos - Partes y tipos de frutas y verduras

safe or suitable for eating

comestible

not capable of being eaten or is not safe for consumption

incomible

a small, dry fruit that typically contains a single seed and is often surrounded by a hardened outer layer

aqueno, fruto seco

a plant seedpod that contains multiple seeds, such as peas or peanuts

legumbre, frijol

a small fruit with a seed inside a hard shell that grows on some trees

nuez, fruto seco

a one-seeded fruit where the seed is fused with the fruit wall, commonly found in grasses and grains

cariopsis, fruto seco

a type of fruit that consists of an outer fleshy layer, a hard inner shell, and a single seed

drupe, fruto de hueso

a dry, hard covering type of fruit that splits open to release seeds, such as in poppy seeds or okra

cápsula

a type of fruit that has a hard, pit-like stone (or seed) surrounded by fleshy edible fruit

fruta de hueso, fruta con hueso

a fruit with a central core surrounded by a fleshy layer

poma, fruto con corazón

any fruit with a sour taste, such as oranges, limes, and tangerines

cítrico

a cluster of small individual fruits that develop from separate ovaries within a single flower

fruto agregado, fruto agregado

a fruit formed from the fused ovaries of multiple flowers

fruto múltiple, frutos múltiples

a type of fruit where the flesh comes from tissues other than the ovary

fruto accesorio, fruta accesorio

not containing any seeds

sin semillas, sin pepitas

having an abundance of leaves or characterized by the presence of leaves

folioso, cubierto de hojas

a variety of leafy vegetables that are commonly used as the base for salads

verduras para ensalada, hojas de ensalada

the ball-shaped root of some plants that grows anew every year

bulbo

the main part of a plant that connects the roots to the twigs, leaves, and flowers

tallo

the underground part of a plant that absorbs water and minerals, sending it to other parts

raíz

a swollen, underground stem or root of a plant that stores nutrients

tubérculo, raíz tuberosa

having or resembling tubers, which are thickened, fleshy underground stems or roots

tuberoso, tubérculo

a large long vegetable of the squash family with green skin and white flesh, grown on the ground

calabacín

the central part of a fruit that typically contains seeds, like in apples, pears, and pineapples

corazón, nuez

a simple sugar that is commonly used as a sweetener or a source of energy in various food and medical products

dextrosa

the soft, edible part of a fruit, typically rich in flavor and texture

carne, pulpa

the outer covering or shell of a seed or fruit

cáscara, corteza

the liquid inside fruits and vegetables or the drink that we make from them

jugo

a sweet, liquid substance produced by flowers and used by insects as a source of energy

néctar

a natural substance found in fruits that is used as a thickening agent in food preparation

pectina

the outer, protective layer of a fruit that can be removed

cáscara, piel

a tiny hard seed that is found in some fruits such as an apple, peach, etc.

pepita, semilla

a small, hard seed or stone found inside certain fruits, such as peaches and cherries

hueso, pepita

the spongy tissue found inside the stems and branches of plants

médula, pith

the soft, fibrous part of a fruit or vegetable

pulpa

the tough outer covering or skin of a fruit or vegetables

corteza, piel

a small, hard object produced by a fruit or vegetable that can grow into a new one

semilla

any of the inner parts of a fruit such as an orange, lemon, etc. that can be easily separated

gajo

the outer layer that covers a fruit, seed, or vegetable

piel, cáscara

the slender, elongated part of a plant that supports leaves, flowers, or fruits

tallo, zarcillo

the hard seed or pit found inside certain fruits like peaches and cherries

hueso, pepita

the flavorful outer layer of citrus fruit peel used to add tangy taste to dishes

ralladura, cáscara

a small, round nut with a hard shell, known for its rich flavor and used in cooking and snacks

cob de avellanas, cob de nuez

the central cylindrical part of the corn ear that is covered in tightly packed kernelsn

mazorca, piña de maíz

a small opening or indentation on the surface of certain fruits or vegetables, often associated with the attachment point or reproductive structures, such as in potatoes, pineapples, and beans

ojo (de papa), brote

a small flower or cluster of flowers that form the flowering head of vegetables like broccoli, cauliflower, and Brussels sprouts, commonly used in culinary applications

florete, florecita

the edible leafy greens or uppermost part of certain plants, used in culinary applications

hojas, parte superior

the tissue within a seed that provides nourishment to the developing embryo

endospermo

the middle layer of a fruit found between the outer skin and the inner core or seed, typically fleshy in texture

mesocarpo

the protective outer covering of a seed

cáscara de la semilla, cubierta de la semilla

the outermost layer or skin of a fruit

exocarpo

all the layers of tissue that make up the wall of a fruit

pericarpio

(of plant or fruit tissue) soft, juicy, and succulent, often with a high water content

carnoso, jugoso

preserved or enhanced in flavor and appearance through the application of a sugary syrup or glaze

glaseado, cubierto de glaseado

(of fruits or vegetables) excessively ripe or beyond the point of optimal freshness

demasiado maduro, pasado

having had the pits or stones removed

deshuesado, sin hueso

(of fruit or crop) fully developed and ready for consumption

maduro

typical or customary for a specific time of year

del tiempo

(particularly of food) having been dried in the sun

secado al sol