Across
- 2. oval fleshy fruit that is purple, reddish, or yellow when ripe and contains a flattish pointed pit.
- 4. the small oval dark or pale brown seed of a flowering plant of the mint family, used in various foods to add fiber and micronutrients.tomato
- 6. a long curved fruit which grows in clusters and has soft pulpy flesh and yellow skin when ripe.
- 9. the large fruit of a plant of the gourd family, with smooth green skin, red pulp, and watery juice.eggplant
- 10. a round stone fruit with juicy yellow flesh and downy pinkish-yellow skin.lime
- 12. a hardy cabbage of a variety which produces erect stems with large leaves and no compact head.
- 13. a cultivated variety of cabbage bearing heads of green or purplish flower buds that are eaten as a vegetable.cauliflower
- 15. a round root with white or cream flesh which is eaten as a vegetable and also has edible leaves.radish
Down
- 1. swollen pungent-tasting edible root, especially a variety which is small, spherical, and red, and eaten raw with salad
- 3. a yellow, oval citrus fruit with thick skin and fragrant, acidic juice.cherries
- 5. a sweet soft red fruit with a seed-studded surface.
- 7. widely cultivated edible Asian plant of the goosefoot family, with large, dark green leaves that are eaten raw or cooked as a vegetable.
- 8. 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.pineaple
- 11. a tapering orange-colored root eaten as a vegetable.greenbeans
- 14. a North American cereal plant that yields large grains, or kernels, set in rows on a cob. Its many varieties yield numerous products, highly valued for both human and livestock consumption.