Fruit vegetables : complete list & guide

Fruit vegetables are edible plant fruits that are typically used as vegetables in culinary contexts. Botanically, they develop from the flowering part of the plant and contain seeds, but are usually prepared and eaten in savory dishes. Well-known fruit vegetables include tomato, eggplant (aubergine), bell pepper, chili pepper, cucumber, zucchini (courgette), pumpkin, squash, and okra.

All vegetables

A close photo of a basket of fruit vegetables

List of all fruit vegetables

Fruit vegetables

Zucchini

What to know about fruit vegetables ?

Master these fundamental concepts to become a successful gardener.

Name origin

Named for being botanical fruits but used as vegetables in cooking

Botanical classification

Various botanical families; mainly Solanaceae (nightshades) and Cucurbitaceae (gourds)

Vegetable structure

Develop from the flower, contain seeds, and have fleshy or pulpy texture

Fruit vegetables in details

Fruit vegetables occupy a unique place in the plant world. Botanically, they are fruits because they develop from the fertilized ovary of a flower and contain seeds, but in culinary terms, they are treated as vegetables due to their savory flavor profiles. This group includes tomatoes, eggplants, peppers, cucumbers, zucchinis, pumpkins, squashes, and okra.These vegetables are appreciated for their juicy or crisp texture, vibrant colors, and versatility in the kitchen. They are rich in water, dietary fiber, vitamins (especially vitamin C and A), potassium, and various phytochemicals. Tomatoes and peppers are especially noted for their antioxidant content, while cucumbers and zucchinis are valued for their hydrating properties. Pumpkins and squashes are excellent sources of beta-carotene and other nutrients.Fruit vegetables thrive in warm, sunny climates and are typically grown as annuals. They are harvested when mature but still tender, and can be enjoyed raw, cooked, grilled, stuffed, or used in soups, stews, and salads. Their adaptability and popularity make them staples in cuisines around the world, from Mediterranean and Asian to Latin American and beyond.