Fruit Vegetables

Fruit Vegetables
acorn squash, Des Moines squash, pepper squash
acorn squash
This orange-fleshed winter squash is popular because of its small size--it can be cut in half and baked to make two generous servings. The rind, unfortunately, is quite hard and difficult to cut. To avoid injuring yourself, first slice off both the top and the bottom with a sharp knife, and use the stem end as a base for the more treacherous halving cut. Select acorn squash with as much green on the rind as possible, though most will have a single orange spot on one side.
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Agrinion olive
Agrinion olive
This is a large, green Greek olive with very tender flesh.
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ají panca chili - dried, aji panca chile
ají panca chili - dried
This reddish-brown dried chili is fruity, mild, and a little smoky.
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Aleppo olive
This is a black, dry-cured Middle Eastern olive that's hard to find in the United States.
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Alphonso olive, Alfonso olive
Alphonso olive
This large Chilean olive is cured in a wine or wine vinegar solution, which gives it a beautiful dark purple color and tart flavor. Its flesh is very tender and slightly bitter.
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American eggplant, globe eggplant
American eggplant
This is the familiar large, dark purple, pear-shaped variety. Choose small or medium-sized eggplants (these have fewer bitter seeds) with healthy-looking green stems that are firm to the touch, but not too hard. Avoid mushy ones. Store them in the refrigerator.
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Amphissa olive, Amfisa olive, Amfissa olive
Amphissa olive
These are dark purple Greek olives that are hard to find in the U.S. They're great for snacking.
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Anaheim chili, Anaheim chile, California green chili, california red chili
Anaheim chili
These large, mild chiles are perfect for chiles rellenos. Mexican cooks also like to dice or purée them, and then add them to sauces, soups, and casseroles. They have a tough skin, but it peels off easily if you first char the chiles over a flame and then steam them in a paper bag for several minutes. Anaheims are available year-round, but they're best in the summer. You can occasionally find red Anaheims, which are riper and slightly hotter. When dried, this pepper is called a chile Colorado.
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ancho chili, pasilla rojo, pasilla chile, dried poblano, chile color
ancho chili
These mild, dried poblano peppers have a sweet, fruity flavor and are a staple in Mexican cuisine. They're brownish-black and wrinkled, and commonly used in adobos, moles, salsas, and various sauces.
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angled loofa, angled loofah, ridged gourd, ribbed loofah, sinkwa towelsponge
angled loofa
A native of Pakistan, this mild vegetable has a slightly bitter edge that pairs well with sweet and acidic ingredients in stir-fry dishes. You can also eat it raw, or dry it to make a loofa sponge. You can leave the peel on, but some people find the flavor off-putting. Remove any large seeds if you wish to cut the bitterness.
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apple green eggplant, green apple eggplant, applegreen eggplant
apple green eggplant
These eggplant resemble green apples, and are mild and sweet. You don't need to peel them.
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Arauco olive
Arauco olive
These are large green Spanish olives flavored with rosemary.
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Arbequina olive
Arbequina olive
These are tiny green Spanish olives with a mild, smoky flavor. They're hard to find in the U.S.
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Asian eggplants, Chinese eggplants, Japanese eggplants, Oriental eggplants
Asian eggplants
Include Japanese eggplants and Chinese eggplants, have thinner skins and a more delicate flavor than American eggplants, and not as many of the seeds that tend to make eggplants bitter. They're usually more slender than American eggplants, but they vary in size and shape. They range in color from lavender to pink, green, and white.
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Atalanta olive
Atalanta olive
This is a muddy-green Greek olive with soft flesh.
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bacon avocado
bacon avocado
This sweet, smooth-skinned variety shows up in the middle of winter. It's not as flavorful as other avocados.
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banana pepper , banana chile, sweet banana pepper, banana chili pepper
banana pepper
These sweet, mild peppers with a fruity flavor are easily confused with hotter yellow wax peppers. Sample before using.
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banana squash
banana squash
This variety is so large that grocers usually cut into smaller chunks before putting it out. It's tasty, but its biggest virtue is the beautiful golden color of its flesh.
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bell pepper, capsicum, sweet pepper
bell pepper
Red and yellow peppers are riper, more flavorful, and pricier than the more common green ones. You can occasionally find bell peppers in other colors as well, like brown, white, pink, orange, and purple. Bell peppers are the perfect size for hollowing out and stuffing, or you can slice them into strips for snacking or dipping.
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bitter melon, ampalaya, balsam pear, bitter apple, bitter cucumber
bitter melon
This bitter vegetable is believed to have medicinal properties and is widely used throughout Asia.
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black olives, ripe olives
black olives
These are olives that have been allowed to ripen on the tree. American recipes that call for black olives are probably referring to the Mission olive. Other varieties of black olives are the Aleppo, Alphonso, Amphissa, black Cerignola, Gaeta, black Greek, Kalamata, Ligurian, Lugano, Moroccan dry-cured, Niçoise, Nyons, Ponentine, and Royal.
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bull's horn pepper, Corno Di Toro Pepper, red bull's horn pepper
bull's horn pepper
This Italian heirloom pepper is shaped like a bull's horn, and many cooks think it's a lot more flavorful than an ordinary bell pepper.
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buttercup squash
buttercup squash
With sweet and creamy orange flesh, the buttercup is one of the more highly regarded winter squashes. The biggest shortcoming is that it tends to be a bit dry. Choose specimens that are heavy for their size.
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butternut squash
butternut squash
This variety is very popular because it's so easy to use. It's small enough to serve a normal family without leftovers, and the rind is thin enough to peel off with a vegetable peeler. As an added bonus, the flavor is sweet, moist, and pleasantly nutty.
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cachucha pepper
These small sweet peppers come in different colors and looks like squished bell peppers. They're popular in the Caribbean, where they're often stuffed and roasted.
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calabaza, abóbora, ahuyama, crapaudback, Cuban squash, giraumon, green pumpkin
calabaza
These are popular in Hispanic countries and throughout the Caribbean. They're large, so markets often cut them up before selling them.
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California chili , California chile
California chili
These are dried Anaheim chiles, and very mild.
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cascabel pepper - dried, bola chile, chile bola, rattle chile, cascabel chile
cascabel pepper - dried
These are nicknamed rattle chiles because the seeds rattle when you shake them. They're a rich brown color and moderately hot.
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Catarina chili dried, Catarina pepper, chile cora, ladybug chile
Catarina chili dried
This medium-hot Mexican chili is used to make tamales, marinades, stews and soups. It's got a fruity flavor with just a hint of tobacco.
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cayenne pepper - fresh, bird pepper, finger chili, ginnie pepper
cayenne pepper - fresh
These are often used in Cajun recipes. Green cayennes appear in the summer, while hotter red cayennes come out in the fall. They are very hot.
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cayenne pepper dried, Ginnie pepper
cayenne pepper dried
These are very hot, bright red chilies. Recipes that call for cayenne pepper are likely referring to a ground powder that goes by the same name, or possibly to the fresh version of the pepper.
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Cerignola olive, Bella di Cerignola
Cerignola olive
These sweet Italian olives are large enough to stuff. Black Cerignolas are softer than green Cerignolas.
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chayote, chocho, cho-cho, choko, christophene, christophine, chuchu
chayote
This mild-flavored squash looks like a wrinkled, pale green pear. It needs to be cooked before serving, and for a longer time than other summer squash. You should peel a chayote before cooking it, but don't take the seed out--it's edible and tasty. Cooked chayotes make good low-fat substitutes for avocados.
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cherry pepper, cherry bell pepper, bird cherry pepper, Creole cherry pepper
cherry pepper
Along with pepperoncini, this is a good pickling pepper. They are moderately hot, and range in color from orange to bright red.
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cherry tomato
cherry tomato
These are less than an inch in diameter, perfect for adding to salads or crudité platters, or grilling on skewers. There are both red and yellow varieties.
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chilaca pepper, chile chilaca
chilaca pepper
When dried, a chilaca pepper is called a pasilla chile. They are mild.
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Chilcostle chili, chile chilcosle
Chilcostle chili
This hard-to-find and moderately hot Mexican chili is used in soups, stews, tamales, and mole sauces. It imparts a yellowish color to dishes.
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chile de árbol dried, arbol chile, red chile, rat's tail chili
chile de árbol dried
Unlike many chilies, these remain bright red even after drying, so they're a favorite for making chili wreaths. They're very hot and somewhat acidic. Don't confuse the dried version with the fresh or powdered versions, which go by the same name.
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Chilhuacle negro chile
Chilhuacle negro chile
This excellent Mexican chili is loaded with flavor but hard to find. It's used to make mole negro and bean dishes. It is moderately hot.
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Chinese eggplant, qiézi
Chinese eggplant
Compared to the familiar American eggplant, Chinese eggplants have thinner skins, a more delicate flavor, and not as many of the seeds that tend to make eggplants bitter.
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chipotle pepper , chile seco, jalapeno pepper dried, smoked jalapeno pepper
chipotle pepper
These dried and smoked jalapeño peppers lend a wonderful, complex flavor to sauces. They're usually rehydrated and canned in adobo sauce, but you can also buy them dried in cellophane bags. They are medium hot.
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Costeño Amarillo, bandeño, chile costeño, Costeno amarillo
Costeño Amarillo
This yellow Mexican chili is used to make soups, stews, and mole sauces. It's fruity and moderately hot and somewhat hard to find.
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cousa squash
This Middle-Eastern summer squash looks a lot like spaghetti squash, only it has a thin, edible skin. It's similar to zucchini, but its larger size makes it a natural for stuffing.
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cracked Provencal
These aromatic green olives are marinated in a solution with herbes de Provence.
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cuaresmeno - fresh
cuaresmeno - fresh
They are moderately hot.
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cubanelle, Cuban pepper, Friarelli, Green cubanelle, Italian frying pepper
cubanelle
These sweet, mild peppers are usually sold while yellowish-green. They become hotter and redder as they mature.
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currant tomato, pimp
currant tomato
These are about half the size of cherry tomatoes.
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delicata squash, Bohemian squash, sweet potato squash
delicata squash
This is one of the tastier winter squashes, with creamy pulp that tastes a bit like sweet potatoes. Choose squash that are heavy for their size.
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