Ingrédients alimentaires - Parties et types de fruits et légumes

safe or suitable for eating

comestible

not capable of being eaten or is not safe for consumption

non comestible

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

akène

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

légume

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

noix

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

caryopse

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

drupes

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

capsule

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

fruit à noyau

a fruit with a central core surrounded by a fleshy layer

pome

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

agrumes

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

fruit agrégé

a fruit formed from the fused ovaries of multiple flowers

fruit multiple

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

fruit accessoire

not containing any seeds

sans pépins

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

feuillu

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

feuilles de salade

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

bulbe

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

tige

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

racine

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

tubercule

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

tubéreux

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

courge maraîchère

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

cœur

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

dextrose

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

chair

the outer covering or shell of a seed or fruit

cosses

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

jus

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

nectar

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

pectine

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

écorce

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

pépin

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

noyau

the spongy tissue found inside the stems and branches of plants

moelle

the soft, fibrous part of a fruit or vegetable

pulpe

the tough outer covering or skin of a fruit or vegetables

écorce

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

graine

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

segment

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

peau

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

tige

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

noyau

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

zeste

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

noisette

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

épi de maïs

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

œil (de pomme de terre)

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

florette

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

feuilles

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

endosperme

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

mésocarpe

the protective outer covering of a seed

tégument de graine

the outermost layer or skin of a fruit

exocarpe

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

péricarpe

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

tendre

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

glaçé

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

trop mûr

having had the pits or stones removed

dépité

(of fruit or crop) fully developed, flavorful, and ready to be eaten

mûr

typical or customary for a specific time of year

saisonnier

(particularly of food) having been dried in the sun

séchés au soleil