types:
fruit comestible
edible reproductive body of a seed plant especially one having sweet flesh
légume
edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant
légume
the seedpod of a leguminous plant (such as peas or beans or lentils)
herbe aromatique
any of various herbaceous plants whose leaves or stems or flowers are cooked and used for food or seasoning
légume vert
any of various leafy plants or their leaves and stems eaten as vegetables
solanacée
any of several fruits of plants of the family Solanaceae; especially of the genera Solanum, Capsicum, and Lycopersicon
rhubarbe
long pinkish sour leafstalks usually eaten cooked and sweetened
choux
a vegetable of the mustard family: especially mustard greens; various cabbages; broccoli; cauliflower; brussels sprouts
courge,
gourde
edible fruit of a squash plant; eaten as a vegetable
concombre
cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons
artichaut
a thistlelike flower head with edible fleshy leaves and heart
asperge
edible young shoots of the asparagus plant
oignon
an aromatic flavorful vegetable
poireau
related to onions; white cylindrical bulb and flat dark-green leaves
cardon
only parts eaten are roots and especially stalks (blanched and used as celery); related to artichokes
céleri
stalks eaten raw or cooked or used as seasoning
gombo,
okra
long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews
champignon
fleshy body of any of numerous edible fungi
citrouille
usually large pulpy deep-yellow round fruit of the squash family maturing in late summer or early autumn
truffe
edible subterranean fungus of the genus Tuber
pomme
fruit with red or yellow or green skin and sweet to tart crisp whitish flesh
baie
any of numerous small and pulpy edible fruits; used as desserts or in making jams and jellies and preserves
agrumes
any of numerous fruits of the genus Citrus having thick rind and juicy pulp; grown in warm regions
tangelo
large sweet juicy hybrid between tangerine and grapefruit having a thick wrinkled skin
abricot
downy yellow to rosy-colored fruit resembling a small peach
pêche
downy juicy fruit with sweet yellowish or whitish flesh
nectarine
a variety or mutation of the peach that has a smooth skin
prune
any of numerous varieties of small to medium-sized round or oval fruit having a smooth skin and a single pit
figue
fleshy sweet pear-shaped yellowish or purple multiple fruit eaten fresh or preserved or dried
ananas
large sweet fleshy tropical fruit with a terminal tuft of stiff leaves; widely cultivated
banane
elongated crescent-shaped yellow fruit with soft sweet flesh
fruit de la passion
egg-shaped tropical fruit of certain passionflower vines; used for sherbets and confectionery and drinks
fruit à pain
a large round seedless or seeded fruit with a texture like bread; eaten boiled or baked or roasted or ground into flour; the roasted seeds resemble chestnuts
jaque
immense East Indian fruit resembling breadfruit; it contains an edible pulp and nutritious seeds that are commonly roasted
melon
any of numerous fruits of the gourd family having a hard rind and sweet juicy flesh
cerise
a red fruit with a single hard stone
grain de raisain,
raisin
any of various juicy fruit of the genus Vitis with green or purple skins; grow in clusters
asimine
fruit with yellow flesh; related to custard apples
papaye
large oval melon-like tropical fruit with yellowish flesh
kiwi
fuzzy brown egg-shaped fruit with slightly tart green flesh
mangue
large oval tropical fruit having smooth skin, juicy aromatic pulp, and a large hairy seed
tamarin
large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys
avocat
a pear-shaped tropical fruit with green or blackish skin and rich yellowish pulp enclosing a single large seed
datte
sweet edible fruit of the date palm with a single long woody seed
baie de sureau
berrylike fruit of an elder used for e.g. wines and jellies
jujube
dark red plumlike fruit of Old World buckthorn trees
litche,
litchi
Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried
mammee
globular or ovoid tropical fruit with thick russet leathery rind and juicy yellow or reddish flesh
nèfle
crabapple-like fruit used for preserves
nèfle
a South African globular fruit with brown leathery skin and pithy flesh having a sweet-acid taste
poire
sweet juicy gritty-textured fruit available in many varieties
brunion
hybrid between plum and apricot
grenade
large globular fruit having many seeds with juicy red pulp in a tough brownish-red rind
coing
aromatic acid-tasting pear-shaped fruit used in preserves
sorbe
acid gritty-textured fruit
fenouil
aromatic bulbous stem base eaten cooked or raw in salads