Berries
They are the most popular, sweet and juicy, and red in color.
Strawberries
Small, brown, and covered in fuzzy skin. Inside, its vibrant green flesh is juicy and sweet, with black seeds throughout.
Kiwi
Small and round. They have a mild, nutty flavor and are used to make products like tofu.
Soybeans
Known for their bright orange color and sweet-tart flavor. They can be eaten fresh, juiced, or used in cooking and baking.
Orange
They are starchy tubers that come in various colors, including white, yellow, red, and purple. They have a mild, slightly sweet flavor and a versatile culinary application like french fries.
Potato
Small, round with sweet and tangy flavor, packed with antioxidants, and blue/purple-ish in color.
Blueberries
Vibrant pink or yellow skin and speckled flesh, and has a mildly sweet taste reminiscent of a kiwi or pear.
Dragonfruit (Pitaya)
Round and beige-colored a nutty flavor and firm texture.Used in Middle Eastern, Mediterranean, and Indian cuisines to make dishes like hummus, falafel, and curries
Chickpeas
They have a bright yellow, acidic fruit that adds tanginess to dishes. They are commonly used for their juice, zest, and aromatic flavor in beverages, desserts, sauces, and savory dishes
Lemon
They are long and tapered with a vibrant orange color and a sweet, earthy flavor. They can be eaten raw, cooked, or juiced and are rich in beta-carotene, vitamin A, and fiber.
Carrot
The come in red, black, purple and golden varieties, and commonly used in dessert and sauces.
Raspberries
Features a rough, pink-red skin and sweet, juicy flesh with a floral aroma. It's commonly enjoyed fresh or in desserts.
Lychee
Come in various colors, including green, brown, red, and black. They have a lens-shaped appearance.
Lentils
It comes in various colors, including pink, red, and white. They have a bittersweet flavor with a hint of tartness and can be eaten fresh, juiced, or used in salads, desserts, and cocktails
Grapefruit
They are round and bulbous with a deep purple-red color and a sweet, earthy flavor. They can be roasted, boiled, pickled, or grated raw and are rich in antioxidants, vitamins, and minerals.
Beetroot (Beet)
Small, dark purple native to the Amazon rain forest.
Acai
Comes in various varieties, ranging from sweet to tart. It has a fragrant aroma and can be eaten fresh or used in juices, jams, and desserts.
Guava
Small and creamy texture and a slightly sweet flavor. They are popular in Latin American and Caribbean cuisines.
Black Beans
They are large citrus fruits with thick, green or yellow rinds and sweet, mild flesh. They have a flavor similar to grapefruit but less bitter.
Pomelo
They are starchy tubers with a rough, brown exterior and a sweet, moist flesh. They are commonly used in African, Caribbean, and Asian cuisines and can be baked, boiled, roasted, or fried
Yam
Also known as wolfberries, often used in traditional Chinese medicine.
Goji berries
Similar in appearance to lychee, has a hairy red or yellow skin and a juicy, translucent flesh with a slightly acidic flavor
Rambutan
Small and green with a slightly sweet flavor and tender texture. Commonly used in Asian cuisines, particularly in dishes like stir-fries, curries, and sprout
Mung Beans
A Japanese citrus fruit with a fragrant aroma and tangy flavor. It is commonly used in Japanese cuisine to flavor dishes, sauces, dressings, and beverages.
Yuzu
They are large and round with a yellow-orange flesh and a slightly sweet, peppery flavor. They can be roasted, mashed, or used in soups and stews.
Rutabagas