fruit vegetables 
Fruits of edible plants consumed as vegetables.
Too bitter to be eaten raw, it is an ingredient in various kinds of Asian cooking, such as soups or steamed dishes.
Small white-fleshed squash picked before fully ripe; it is an essential ingredient in ratatouille.
When very ripe the flesh turns hard and white; its firm flesh has a flavor similar to the artichoke.
The soft edible rind is covered in small ridges; best if picked very early, it can be eaten raw or cooked.
The result of genetically altering the crookneck squash to eliminate the thin crooked neck; it is eaten raw or cooked.
This squash, grown mainly in tropical countries, is used in Creole cooking; the central stone can be eaten once cooked.