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Words Related to Food Ingredients - Parts and Types of Fruits and Vegetables
Here you will learn some English words related to the different parts and types of fruits and vegetables such as "stem", "pulp", and "legume".
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inedible
[adjective]
describing something that cannot be eaten or is not safe for consumption
achene
[noun]
a small, dry fruit that typically contains a single seed and is often surrounded by a hardened outer layer
caryopsis
[noun]
a one-seeded fruit where the seed is fused with the fruit wall (pericarp), commonly found in grasses and grains
drupe
[noun]
a type of fruit that consists of an outer fleshy layer, a hard inner shell, and a single seed
capsule
[noun]
a dry, hard covering type of fruit that splits open to release seeds, such as in poppy seeds or okra
stone fruit
[noun]
a type of fruit that has a hard, pit-like stone (or seed) surrounded by fleshy edible fruit
aggregate fruit
[noun]
a cluster of small individual fruits that develop from separate ovaries within a single flower
accessory fruit
[noun]
a type of fruit where the flesh comes from tissues other than the ovary
leafy
[adjective]
having an abundance of leaves or characterized by the presence of leaves
salad greens
[noun]
a variety of leafy vegetables that are commonly used as the base for salads
stem
[noun]
the main part of a plant that connects the roots to the twigs, leaves, and flowers
root
[noun]
the underground part of a plant that absorbs water and minerals, sending it to other parts
tuberous
[adjective]
describing something that has or resembles tubers, which are thickened, fleshy underground stems or roots
marrow
[noun]
a large long vegetable of the squash family with green skin and white flesh, grown on the ground
core
[noun]
the central part of a fruit that typically contains seeds, like in apples, pears, and pineapples
dextrose
[noun]
a simple sugar that is commonly used as a sweetener or a source of energy in various food and medical products
nectar
[noun]
a sweet, liquid substance produced by flowers and used by insects as a source of energy
pectin
[noun]
a natural substance found in fruits that is used as a thickening agent in food preparation
segment
[noun]
any of the inner parts of a fruit such as an orange, lemon, etc. that can be easily separated
stalk
[noun]
the slender, elongated part of a plant that supports leaves, flowers, or fruits
zest
[noun]
the flavorful outer peel of citrus fruits used in culinary applications for its tangy and fragrant qualities
corncob
[noun]
the central cylindrical part of the corn ear that is covered in tightly packed kernelsn
eye
[noun]
a small opening or indentation on the surface, often associated with the attachment point or reproductive structures, such as in potatoes, pineapples, and beans
floret
[noun]
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
top
[noun]
the edible leafy greens or uppermost part of certain plants, used in culinary applications
endosperm
[noun]
the tissue within a seed that provides nourishment to the developing embryo
pericarp
[noun]
the protective outer layer of a fruit that develops from the ovary wall after fertilization
fleshy
[adjective]
(of plant or fruit tissue) soft, juicy, and succulent, often with a high water content
glace
[adjective]
describing something that has been coated with a glossy or sugary surface
overripe
[adjective]
describing the condition of being excessively ripe or beyond the point of optimal freshness
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