Fruits and Vegetables 2

2. a yellow, oval citrus fruit with thick skin and fragrant, acidic juice.
3. the immature pod of any of various bean plants, eaten as a vegetable.
7. a starchy plant tuber which is one of the most important food crops, cooked and eaten as a vegetable.
8. a round juicy citrus fruit with a tough bright reddish-yellow rind.
10. a sweet soft red fruit with a seed-studded surface.
11. a large juicy tropical fruit consisting of aromatic edible yellow flesh surrounded by a tough segmented skin and topped with a tuft of stiff leaves.
12. a glossy red, or occasionally yellow, pulpy edible fruit that is eaten as a vegetable or in salad.

1. the unripe fruit of a sweet pepper, which is mild in flavor and widely used in cooking.
3. a berry, typically green (classified as white), purple, red, or black, growing in clusters on a grapevine, eaten as fruit, and used in making wine.
4. a long curved fruit that grows in clusters and has soft pulpy flesh and yellow skin when ripe.
5. a small, round stone fruit that is typically bright or dark red.
6. a large round yellow citrus fruit with an acid juicy pulp.
9. the round fruit of a tree of the rose family, which typically has thin red or green skin and crisp flesh. Many varieties have been developed as dessert or cooking fruit or for making cider.