023- Fruit, Vegetables and Herbs

a group of things sharing the same quality, usually connected to each other

a purple or green fruit that is round, small, and grows in bunches on a vine

a variety of fruits with yellow, green, or orange skin or juicy flesh that contains many seeds in its center

a sweet large and tropical fruit that has brown skin, pointy leaves, and yellow flesh which is very juicy

a sweet yellow fruit with a thin skin that grows in hot areas

a small and round fruit with mainly red skin and a pit

a large, round, and juicy fruit that is red on the inside and has green stripes on its hard and thick skin

a sweet yellow or green bell-shaped fruit with a lot of juice

a type of dish consisting of a mixture of chopped fruits

a large round vegetable with thick white, green or purple leaves, eaten raw or cooked

a young corn with soft kernels that is high in sugar, grown on a maize plant, used in cooking

a type of vegetable with large green leaves, eaten raw in a salad

a type of vegetable having a strong smell and spicy flavor that is used in cooking

a long and thin vegetable with dark green skin

a long fruit that has thin green skin and is used a lot in salads

a type of green vegetable that is long and thin and is used in cooking

a vegetable with a thick stem and clusters of edible flower buds, typically green in color

(of food) kept at a very low temperature to preserve freshness

a plant with seeds, leaves, or flowers used for cooking or medicine, such as mint and parsley

an aromatic plant that grows in temperate regions, the leaves of which are used in cooking

an aromatic plant with curly green leaves, used for garnishing food or in cooking

powder made of ground chili peppers mixed with e.g. cumin and garlic and oregano

a combination of different types of vegetables, prepackaged and often sold together in cans, frozen bags, dried forms, or similar packaging

a hollow, red, sweet pepper that is commonly used in cooking for its mild flavor and vibrant color