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Fruits Called Vegetables
Fruits Called Vegetables. Confusion can arise over whether some foods are fruits or vegetables. What is a fruit to a scientist may be considered a vegetable by a chef. Scientifically, fruit contains the seeds of the plant. Chefs refer to a number of seed-containing fruits as vegetables due to their savory flavors and their usage in cuisine.
Confusion can arise over whether some foods are fruits or vegetables. What is a fruit to a scientist may be considered a vegetable by a chef. Scientifically, fruit contains the seeds of the plant. Chefs refer to a number of seed-containing fruits as vegetables due to their savory flavors and their usage in cuisine.
Tomatoes
A tomato is a common fruit with a savory flavor. Tomatoes are typically red, although some varieties are green, yellow or orange. Tomatoes can weigh from as little as a few ounces to several pounds, depending on variety. They are frequently referred to as vegetables, because of their savory taste and their prominent position growing alongside vegetables in gardens. However, scientifically speaking, a tomato is definitely a fruit, as it contains seeds.
Pumpkins
Pumpkins are orange-colored squashes covered by thick shells with seeds and pulp inside. They can range in size from less than 1 pound to over 1,000 pounds. The average weight of a pumpkin is 13 pounds. Pumpkins are a fruit, but they are used as vegetables in cooking, particularly in soups and breads. The proof of the pumpkin being a fruit, however, is in the seeds, which are often roasted and used as snacks.
Cucumbers
Cucumbers are green-skinned and elongated with tapered ends. They grow to be approximately a foot in length and about 2 inches in diameter. Cucumbers grow on vines and are used in salads or are pickled; they are considered by most to be a vegetable. However, since they contain the seeds of the plant, they are technically a fruit.
Capsicum Peppers
Capsicum peppers--commonly referred to as chili peppers--are fruits, not vegetables. They come in many varieties and have a wide range of colors, including green, red, orange, yellow and brown. Some are mild, such as green bell peppers, while others are so hot and spicy one must wear gloves to handle them. Although cooks use them in vegetable dishes, they have seeds and are classified as a fruit. The active ingredient in these peppers is capsaicin--a volatile phenolic that is a class of chemical compounds having high acidity--which is present only in the placenta that bears the seed. Capsaicin is what makes peppers so hot.
