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Fruit or vegetable?

Time 20
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The answers

Fruit or vegetable?

Fruit 10

  • Tomato Right Wrong

    It develops from the plant's flower and holds dozens of seeds: it is a fruit, more precisely a berry. In 1893, the US Supreme Court nevertheless classed it as a vegetable, for tax purposes.

  • Avocado Right Wrong

    The avocado is a large berry with a single stone, which is its seed. Not very sweet, it is mostly eaten savoury, but it is indeed the fruit of the avocado tree, native to Mexico.

  • Courgette Right Wrong

    The courgette is the fruit of a plant from the squash family, picked before it is ripe. Its yellow flower is often still attached at the end, with soft seeds inside.

  • Cucumber Right Wrong

    Like the courgette, the cucumber is the fruit of a gourd plant: it grows from the flower and contains seeds. It is harvested before it is ripe, while its flesh is still crunchy.

  • Pepper Right Wrong

    Hollow and full of seeds, the sweet pepper is the fruit of a mild chilli plant. Green ones are picked unripe; they turn yellow, orange or red as they ripen on the plant.

  • Aubergine Right Wrong

    The aubergine is a berry from the nightshade family, like the tomato. Its small brown seeds, visible when you cut it open, give away its nature as a fruit.

  • Pumpkin Right Wrong

    Like all squashes, the pumpkin is a fruit: it forms after flowering and contains many seeds, which can be roasted as a snack.

  • Olive Right Wrong

    The olive is the fruit of the olive tree: a drupe, like the cherry or the plum, with a stone containing the seed. Raw, it is extremely bitter, which is why it is cured in brine.

  • Green bean Right Wrong

    The green bean is a pod picked young, with tiny seeds still inside. And the pod is the plant's fruit: so you are eating a whole fruit.

  • Okra Right Wrong

    Widely used in African, Caribbean and Southern US cooking, okra is an elongated capsule full of seeds: the fruit of a plant related to the hibiscus.

Vegetable 10

  • Rhubarb Right Wrong

    It goes into crumbles and pies, but rhubarb is a vegetable: we eat its leaf stalks, the long stems that carry the leaves. The leaves themselves are poisonous.

  • Artichoke Right Wrong

    The artichoke is a flower bud harvested before it opens: we eat the heart and the base of the bracts. Left on the plant, it becomes a large purple flower.

  • Broccoli Right Wrong

    Broccoli is a cluster of closed flower buds on a fleshy stem. Left on the plant, it bursts into small yellow flowers: we are eating flowers in the making.

  • Asparagus Right Wrong

    Asparagus is a young shoot, called a spear, that pushes through the soil in spring. If it is not picked, it grows into a tall, airy plant with feathery foliage.

  • Carrot Right Wrong

    The carrot is a swollen root where the plant stores its reserves. Carrots used to come in many colours; the orange carrot only became the norm from the 17th century.

  • Leek Right Wrong

    We eat the base of the leek's leaves, tightly wrapped around each other to form a white shaft. It is a cousin of the onion and garlic, in the allium family.

  • Potato Right Wrong

    The potato is a tuber: an underground stem packed with starch. Its real fruits, small green berries, grow above ground and are poisonous.

  • Spinach Right Wrong

    We eat the leaves of the spinach plant. Its reputation as an iron champion, made famous by Popeye, is exaggerated: lentils, for example, contain more.

  • Cauliflower Right Wrong

    The cauliflower is an inflorescence: a mass of tight, fleshy white flower buds that have not had time to bloom. Like broccoli, it is a variety of cabbage.

  • Fennel Right Wrong

    We eat the fennel bulb, formed by the swollen base of its leaves. Its seeds, on the other hand, are used as a spice and to flavour herbal teas.

In the kitchen, some fruits are happily filed with the vegetables (and the other way round). Botany has a simple rule: a fruit develops from the flower and holds the plant's seeds. The other parts we eat (roots, stems, leaves, bulbs, buds or tubers) are classed as vegetables. In this quiz, the botanical definition is what counts, not the taste or the place on the menu. Sort each item from the vegetable patch before the timer runs out: your shopping list will never look the same again.

How to play

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10 cards, 20 seconds: the timer starts with your first choice.

Frequently asked questions

What is the difference between a fruit and a vegetable?

In botany, a fruit is the part that develops from the flower after fertilisation and contains the seeds. 'Vegetable' is not a botanical term: in cooking, it refers to the parts of plants we eat, often savoury, such as roots, stems, leaves or tubers.

Why use the botanical definition?

Because it is the only one that is stable. The culinary definition varies between countries, recipes and habits: the same produce can be served as a starter in one place and as a dessert in another, whereas its botanical nature never changes.

Is a fruit always sweet?

No. Many fruits in the botanical sense are not very sweet, or not sweet at all. They are cooked like vegetables. That is what makes this quiz tricky: taste tells you nothing about which part of the plant you are eating.

What about cereals and nuts?

Cereal grains and nuts are also fruits in the botanical sense, even though nobody calls them that in the kitchen. This quiz sticks to the produce you find in the fruit and vegetable aisle.

Photo credits

Tomato : Photo Luigi Chiesa, CC BY-SA 3.0, Wikimedia Commons ; Avocado : Photo B.navez, CC BY-SA 3.0, Wikimedia Commons ; Courgette : Photo Meanos, public domain, Wikimedia Commons ; Cucumber : Photo Bff, CC BY-SA 3.0, Wikimedia Commons ; Pepper : Photo Renee Comet, public domain, Wikimedia Commons ; Aubergine : Photo Joydeep, CC BY-SA 3.0, Wikimedia Commons ; Pumpkin : Photo George Chernilevsky, public domain, Wikimedia Commons ; Olive : Photo E4024, CC BY-SA 4.0, Wikimedia Commons ; Green bean : Photo Susan Slater, CC BY-SA 4.0, Wikimedia Commons ; Okra : Photo Earth100, CC BY-SA 3.0, Wikimedia Commons ; Rhubarb : Photo Dieter Weber, CC BY-SA 3.0, Wikimedia Commons ; Artichoke : Photo Keagiles, CC BY-SA 3.0, Wikimedia Commons ; Broccoli : Photo পাপৰি বৰা, CC BY-SA 4.0, Wikimedia Commons ; Asparagus : Photo Evan-Amos, CC BY-SA 3.0, Wikimedia Commons ; Carrot : Photo Stephen Ausmus, public domain, Wikimedia Commons ; Leek : Photo Dinkum, CC0, Wikimedia Commons ; Potato : Photo Scott Bauer, USDA, public domain, Wikimedia Commons ; Spinach : Photo HaJunkiyada, CC BY-SA 4.0, Wikimedia Commons ; Cauliflower : Photo Etbe, CC BY-SA 3.0, Wikimedia Commons ; Fennel : Photo Ronald van der Graaf, CC BY 2.0, Wikimedia Commons