Lesson 4.1_Food items

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Across
  1. 2. a vegetable with wide, dark green leaves that are eaten cooked or uncooked
  2. 6. a plant of the onion family that has a strong taste and smell and is used in cooking to add flavour
  3. 7. a cabbage of a variety which bears a large immature flower head of small creamy-white flower buds
  4. 8. a juicy, soft fruit of an orange-yellow colour resembling a small peach
  5. 9. a round, red fruit with a lot of seeds, eaten cooked or uncooked as a vegetable, for example in salads or sauces
  6. 10. (the yellow flesh and juice of) a large tropical fruit with a rough orange or brown skin and pointed leaves on top
  7. 11. a tapering orange-coloured root eaten as a vegetable
  8. 12. the purple egg-shaped fruit of a tropical Old World plant, which is eaten as a vegetable
Down
  1. 1. a large, round vegetable with hard, yellow or orange flesh
  2. 2. a small juicy red fruit that has small brown seeds on its surface, or the plant with white flowers on which this fruit grows
  3. 3. a cultivated plant eaten as a vegetable, having thick green or purple leaves surrounding a spherical heart or head of young leaves
  4. 4. a round vegetable that grows underground and has white flesh with light brown, red, or pink skin, or the plant on which these grow
  5. 5. the small, round, dark red root of a plant, eaten cooked as a vegetable, especially cold in salads
  6. 11. a long, thin, pale green vegetable with dark green skin, usually eaten uncooked in salads