1. F RUITS AND V EGETABLES

2. B ERRIES Features: Fragile cell structure, pulpy and juicy, tiny seeds embedded in the flesh Examples: Strawberries, blueberries, blackberries, raspberries

3. D RUPES Features: Contains a single seed, or pit surrounded by juicy flesh. Examples: Peaches, Plums, Nectarines, Cherries, Apricots, Avocados

4. P OMES Features: Smooth skin and an enlarged fleshy area that surrounds a core that contains the seeds. Examples: Apples, Pears, Pomegranates, Quinces

5. C ITRUS F RUITS Grow in warm regions; firm rind and pulpy flesh that is segmented. Examples: Lemon, Lime, Orange, Grapefruit, Tangerines; Kumquats

6. M ELONS Hard outer surface that is smooth or netted; juicy flesh with seeds in the flesh. Examples: Watermelon, Honeydew, Cantaloupe, Casaba

7. T ROPICAL F RUIT Features: Grows in very warm climates; differ in skin composition and seed characteristics Examples: Pineapple, Mango, Papaya, Bananas, Kiwi

8. V EGETABLES

9. T UBER Features: A large underground stem that stores nutrients; must be cooked Examples: Potatoes

10. R OOT Features: Stores plants food supply. Some can be eaten raw Examples: Carrots, Radishes, Beets

11. B ULB Features: Layers of fleshy leaves, surrounding the underground part of the stem. Eat raw or cooked. Examples: Garlic, Onion

12. S TEM Features: Tender, need minimal cooking. May include the stem and the flower. Examples: Asparagus, Celery

13. L EAVES Features: Tender, may be eaten raw Examples: Cabbage, Lettuce, Brussel Sprouts, Spinach

14. F LOWER Features: Flower of the plant Examples: Broccoli, Cauliflower

15. F RUIT (V EGETABLE ) Features: Fleshy with seeds inside Examples: Tomatoes, Cucumbers, Peppers

16. S EEDS Part of the plant that grows new plants. High in nutrients Examples: Corn