Food Ingredients - Parts and Types of Fruits and Vegetables

safe or suitable for eating

not capable of being eaten or is not safe for consumption

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

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

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

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

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

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

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

a fruit with a central core surrounded by a fleshy layer

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

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

a fruit formed from the fused ovaries of multiple flowers

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

not containing any seeds

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

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

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

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

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

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

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

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

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

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

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

the outer covering or shell of a seed or fruit

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

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

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

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

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

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

the spongy tissue found inside the stems and branches of plants

the soft, fibrous part of a fruit or vegetable

the tough outer covering or skin of a fruit or vegetables

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

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

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

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

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

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

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

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

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

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

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

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

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

the protective outer covering of a seed

the outermost layer or skin of a fruit

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

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

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

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

having had the pits or stones removed

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

typical or customary for a specific time of year

(particularly of food) having been dried in the sun