German Fruits and Vegetables

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Across
  1. 3. a widely cultivated edible Asian plant of the goosefoot family, with large, dark green leaves that are eaten raw or cooked as a vegetable.
  2. 6. a fungal growth that typically takes the form of a domed cap on a stalk, with gills on the underside of the cap.
  3. 8. a cultivated plant of the daisy family, with edible leaves that are a usual ingredient of salads.
  4. 12. 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.
  5. 14. a swollen pungent-tasting edible root, especially a variety which is small, spherical, and red, and eaten raw with salad.
  6. 16. 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.
  7. 17. an edible soft fruit related to the blackberry, consisting of a cluster of reddish-pink drupelets.
  8. 19. a hardy dwarf shrub of the heath family, with small, whitish drooping flowers and dark blue edible berries.
  9. 23. a tapering orange-colored root eaten as a vegetable.
  10. 24. a sweet soft red fruit with a seed-studded surface.
  11. 25. a large rounded orange-yellow fruit with a thick rind, edible flesh, and many seeds.
  12. 27. a round juicy citrus fruit with a tough bright reddish-yellow rind.
  13. 28. a fleshy, oval, yellowish-red tropical fruit that is eaten ripe or used green for pickles or chutneys.
  14. 29. a fruit with a brown hairy skin and green flesh.
Down
  1. 1. a long curved fruit which grows in clusters and has soft pulpy flesh and yellow skin when ripe.
  2. 2. a round stone fruit with juicy yellow flesh and downy pinkish-yellow skin.
  3. 4. a small, round stone fruit that is typically bright or dark red.
  4. 5. a cultivated plant of the parsley family, with closely packed succulent leafstalks that are eaten raw or cooked.
  5. 7. an edible bulb with a pungent taste and smell, composed of several concentric layers, used in cooking.
  6. 9. a pear-shaped fruit with a rough leathery skin, smooth oily edible flesh, and a large stone.
  7. 10. a cabbage of a variety which bears a large immature flower head of small creamy-white flower buds.
  8. 11. a North American cereal plant that yields large grains, or kernels, set in rows on a cob
  9. 12. 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.
  10. 13. the large fruit of a plant of the gourd family, with smooth green skin, red pulp, and watery juice
  11. 15. a glossy red, or occasionally yellow, pulpy edible fruit that is eaten as a vegetable or in salad
  12. 18. a spherical green seed that is eaten as a vegetable or as a pulse when dried.
  13. 20. the purple egg-shaped fruit of a tropical Old World plant, which is eaten as a vegetable.
  14. 21. a cultivated variety of cabbage bearing heads of green or purplish flower buds that are eaten as a vegetable.
  15. 22. a starchy plant tuber which is one of the most important food crops, cooked and eaten as a vegetable.
  16. 26. an edible soft fruit consisting of a cluster of soft purple-black drupelets.