Fruit Vegetables Category

Fruit Vegetables
Holland bell pepper
Holland bell pepper
These are like bell peppers, only they're sweeter and have thicker walls. They come in different colors.
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Hondroelia olive
Hondroelia olives
This is a juicy, meaty olive.
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Hubbard squash
Hubbard squash
This variety has tasty flesh, but it's too large for many families to handle and the rind is hard to cut though. Some grocers cut them into smaller pieces before putting them out.
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Indian bitter melon, balsam pear, bitter apple, bitter melon, bitter squash
Indian bitter melon
This is fairly bitter. Choose melons that are bright green. They turn tough and yellow as they age. You can eat the peels and seeds, or scrape out the seeds to reduce the bitterness.
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Italian eggplant
Italian eggplant
These are smaller than American eggplants, but they're otherwise very similar.
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jalapeno pepper , jalapeño Pepper
jalapeno pepper
These popular chilis have a good amount of heat and rich flavor. Green jalapenos are best in the late summer, while red jalapenos appear in the fall. Canned jalapenos aren't as fiery as fresh. When dried and smoked, this pepper is called a chipotle.
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Japanese chili, chile japones
Japanese chili
These small red chilis are hot, and similar to the chile de arbol. Before using them, soak them in warm water for a few minutes.
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Japanese cucumber
Japanese cucumber
These are just like English cucumbers, only with bumps. Like English cucumbers, they don't have to be peeled or seeded.
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Japanese eggplant, nasu, nasubi
Japanese eggplant
Like other Asian eggplants, Japanese eggplants have thin skins, and a sweet, delicate flavor.
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kabocha squash, Japanese pumpkin, Japanese squash, kabachi, nam gwa, sweet mama
kabocha squash
This orange-fleshed winter squash has a striated green rind. It's sweeter, drier, and less fibrous than other winter squash, and it tastes a bit like sweet potatoes.
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Kalamata olive, Calamata olive
Kalamata olives
You can find these popular Greek black olives in most large supermarkets. They're salty and have a rich, fruity flavor. These can be eaten out of hand, or used to make tapenades.
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Kashmiri red chili dried
Kashmiri red chili dried
This mild Kashmiri chili is used in Indian cooking to add flavor and color.
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kershaw squash
kershaw squash
Kershaw squash is an heirloom squash. It is mostly grown in the American south. Kershaw squash was cultivated by native Americans.
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Kirby cucumber
Kirby cucumber
This short, versatile cucumber is used for both slicing and pickling. It's small, with bumpy yellow or green skin. Like the English cucumber, it has a thin skin and inconspicuous seeds.
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kiwano, African horned cucumber, African horned melon, cherie, English tomato
kiwano
This melon has a gorgeous orange rind with spikes--poke a stick in it and you'd have a medieval mace for a Halloween costume. The yellow-green flesh has the consistency of jello, and tastes a bit like cucumbers.
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Kura olives
This Middle Eastern cracked green olive is hard to find in the U.S.
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lamuyo pepper, European sweet pepper, rouge royal
lamuyo pepper
This hard-to-find sweet pepper is smaller and sweeter than its cousin, the bell pepper, with which it's interchangeable.
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lemon cucumber
lemon cucumber
This versatile cucumber is sweet and flavorful, and doesn't have much of the chemical that makes other cucumbers bitter and hard to digest. Though it's often served raw, it's also a good pickling cucumber.
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Ligurian olive, Taggiasca olive, Liguria olive
Ligurian olives
These small Italian olives are brine-cured.
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Lucque olive
Lucque olives
These green olives are brine-cured.
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Lugano olives
These are salty Italian/Swiss brownish-black olives.
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manzana chili, manzana chile
manzana chili
This habanero relative is often used in salsas. It has black seeds. These are hot.
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Manzanilla olive, Spanish olive
Manzanilla olives
These green olives are available in most supermarkets. They're often pitted and stuffed with pimento or garlic. They're often put into martinis.
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Mexican avocado
Mexican avocado
With their small size and shiny black skins, these look like elongated plums. You can eat them, skin and all
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Mexicola avocado, cocktail avocado, Mexicola cocktail avocado
Mexicola avocado
This is a small, black-skinned avocado that's the size and shape of a fig. Since the peel is edible, they can be eaten like a peach. There's a smaller variety, the Mexicola cocktail avocado, that's oblong and virtually seedless. They'd make a great addition to a vegetable platter.
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mirasol pepper
mirasol pepper
Mirasol peppers have a distinctive fruity flavor. These are moderately hot. When dried, these are called Guajillo chiles.
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Mission olive
Mission olives
These are the common black ones that are ubiquitous in supermarkets, pizza parlors, and salad bars. They don't have as much character as European black olives.
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mora chili
mora chili
This is a smoked and dried red jalapeno pepper. It's very hot.
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morita pepper, morita chili, chile morita
morita pepper
Like the larger mora chili, this is a smoked and dried red jalapeno. It's very hot.
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Moroccan dry-cured olive, Moroccan oil-cured olive, Moroccan salt-cured olive
Moroccan dry-cured olives
These are shriveled black olives that are somewhat bitter. They're best used for cooking rather than snacking.
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mulato chili , mulato pepper, mulatto chile, chile mulato
mulato chili
This very popular chili looks like the ancho, but it's darker and sweeter. It's fairly mild and has an earthy flavor.
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Nafplion green olive, Nafpelion, Nafphlion
Nafplion green olives
These are green, brine-cured Greek olives. They're somewhat salty.
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New Mexico green chili, New Mexico chile, New Mexico red chile
New Mexico green chili
These large chilies are similar in size to Anaheims, but they're hotter. New Mexico green chilies peak in the late summer, while the hotter New Mexico red chilies appear in the fall. These are moderately hot.
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