Fruit and vegetable vocabulary

3. a fruit consisting of a fleshy enlarged receptacle and a tough central core containing the seeds, e.g., an apple or pear.
5. a hexose sugar found especially in honey and fruit.
8. a poisonous compound which is present in green potatoes and in related plants. It is a steroid glycoside of the saponin group.
9. is a French appetizers consisting of sliced or whole raw vegetables
10. is an oxidation reaction that takes place in some foods, mostly fruit and vegetables, causing the food to turn brown.
12. a colorless crystalline compound which is the basis of a number of white or yellow plant pigments.
13. a fleshy fruit with thin skin and a central stone containing the seed, e.g., a plum, cherry, almond, or olive.
14. a Japanese dish of fish, shellfish, or vegetables, fried in batter.

1. the process by which green plants and some other organisms use sunlight to synthesize foods from carbon dioxide and water.
2. a class of vegetables that includes beans, peas and lentils
4. is a dessert of fruit cooked in syrup
6. a major plant hormone that influences diverse processes in plant growth, development and stress responses throughout the plant life cycle.
7. an orange or red plant pigment found in carrots and many other plant structures.
9. is a green pigment
11. responsible for developing and executing federal laws related to farming, forestry, rural economic development, and food.