Healthy Produce

3. a cabbage of a variety which bears a large immature flower head of small creamy-white flower buds.
7. a round juicy citrus fruit with a tough bright reddish-yellow rind.
8. a large green, yellow, orange, or red variety of capsicum which has a mild or sweet flavor and is often eaten raw.
11. a tall plant of the lily family with fine feathery foliage, cultivated for its edible shoots.
13. a tapering orange-colored root eaten as a vegetable.
14. the immature pod of any of various bean plants, eaten as a vegetable
17. a yellowish- or brownish-green edible fruit that is typically narrow at the stalk and wider toward the base, with sweet, slightly gritty flesh.
18. a cultivated variety of cabbage bearing heads of green or purplish flower buds that are eaten as a vegetable.

1. strong-smelling pungent-tasting bulb, used as a flavoring in cooking and in herbal medicine.
2. a hardy dwarf shrub of the heath family, with small, whitish drooping flowers and dark blue edible berries.
4. the large fruit of a plant of the gourd family, with smooth green skin, red pulp, and watery juice.
5. a glossy red, or occasionally yellow, pulpy edible fruit that is eaten as a vegetable or in salad.
6. a tapering orange-colored root eaten as a vegetable.
9. a cultivated plant eaten as a vegetable, having thick green or purple leaves surrounding a spherical heart or head of young leaves.
10. an edible soft fruit consisting of a cluster of soft purple-black drupelets.
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.
13. a sweet soft red fruit with a seed-studded surface.
15. the edible dark red spherical root, eaten as a vegetable.
16. a widely cultivated edible Asian plant of the goosefoot family, with large, dark green leaves that are eaten raw or cooked as a vegetable.