Ingredienti - Parti e tipi di frutta e verdura

safe or suitable for eating

commestibile

not capable of being eaten or is not safe for consumption

inedibile

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

achene

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

legume

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

noce

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

cariosside

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

drupe

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

capsula

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

frutto a nocciolo

a fruit with a central core surrounded by a fleshy layer

pomo

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

agrumi

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

frutto aggregato

a fruit formed from the fused ovaries of multiple flowers

frutto multiplo

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

frutto accessorio

not containing any seeds

senza semi

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

foglioso

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

foglie di insalata

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

fusto

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

radice

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

tubercolo

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

tuberoso

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

zucchina

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

nucleo

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

polpa

the outer covering or shell of a seed or fruit

guscio

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

succo

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

pectina

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

buccia

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

nucleo

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

viticcio

the spongy tissue found inside the stems and branches of plants

midollo

the soft, fibrous part of a fruit or vegetable

polpa

the tough outer covering or skin of a fruit or vegetables

scorza

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

seme

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

spicchio

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

buccia

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

gambo

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

nocciolo

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

scorza

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

nocciola

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

spiga di mais

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

occhio (di patata)

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

floretta

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

foglie

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

endosperma

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

involucro del seme

the outermost layer or skin of a fruit

esocarpo

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

pericarpo

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

carnoso

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

glassato

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

troppo maturo

having had the pits or stones removed

denocciolato

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

maturo

typical or customary for a specific time of year

stagionale

(particularly of food) having been dried in the sun

essiccati al sole