Vegetables

5. a long, green-skinned fruit with watery flesh, usually eaten raw in salads or pickled.
6. a yellow, oval citrus fruit with thick skin and fragrant, acidic juice.
7. a cultivated plant of the daisy family, with edible leaves that are a usual ingredient of salads. Many varieties of lettuce have been developed with a range of form, texture, and color.

1. a cultivated plant eaten as a vegetable, having thick green or purple leaves surrounding a spherical heart or head of young leaves.
2. a tapering orange-colored root eaten as a vegetable.
3. a strong-smelling pungent-tasting bulb, used as a flavoring in cooking and in herbal medicine.
4. an edible seed, typically kidney-shaped, growing in long pods on certain leguminous plants.
5. a small hot-tasting pod of a variety of capsicum, used chopped (and often dried) in sauces, relishes, and spice powders.