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food and kitchen
Fruits of edible plants consumed as vegetables.
See fruit vegetables in :
European variety grown exclusively in greenhouses without fertilization.
Picked when not yet ripe, it is often pickled in vinegar and eaten as a condiment; it is also served raw in salads.
Its firm flavorful flesh is often used in puréed soups or spicy dishes.
Related to squash and melons, it bears seeds and is usually eaten raw.
Yellowish and spongy-fleshed vegetable that is sometimes sweated with salt to alleviate its bitter taste.
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