German Fruits & Vegetables

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