Vegetables- Who Am I?

2. Brown rough outer skin with white flesh inside.
3. Pale green to light yellow, with a smooth or slightly wrinkled outer skin.It has a texture similar to cucumber or zucchini.
5. Dark green skin with pale green or white flesh inside.
7. Bright green leaves with white bases. Crisp and juicy, the stalks are crunchy, while the leaves are tender.
10. Dark green with a warty or bumpy texture on the outer skin.
11. Brownish or purple skin with orange, white, or purple flesh. Firm and starchy when raw, turning creamy and soft when cooked.
13. Deep green pods. Firm and crunchy when raw, but they soften to a tender texture when cooked.
14. Green, yellow, red, or orange. Crisp and firm when raw, sweet peppers become soft and tender when cooked.

1. The outer skin is brown and rough, while the flesh inside is white or slightly purple.
4. Bright orange or yellow flesh with a thick, rough green or tan outer skin.
6. Red, orange, or yellow. Firm and crisp when raw, but they soften and release their intense heat when cooked.
7. Light green or purple outer leaves, with pale green inner leaves.
8. The outer skin is brownish-gray with a rough surface, while the flesh is white or off-white.
9. Light green or red. Firm and crisp when raw, but they soften when cooked, releasing a sweet and mildly spicy flavor.
10. Bush Deep green. The leaves are tender when cooked, often used in soups, and develop a slightly mucilaginous texture similar to spinach.
12. Light green pods, often with ridge.