List of culinary vegetables. Fruiting and flowering vegetables

Armenian cucumber (Cucumis melo Flexuosus group)
Eggplant or Aubergine (Solanum melongena)
Avocado (Persea americana)
Bell pepper (Capsicum annuum)
Bitter melon (Momordica charantia)
Caigua (Cyclanthera pedata)
Cape Gooseberry (Physalis peruviana)
Cayenne pepper (Capsicum frutescens)
Chayote (Sechium edule)
Chili pepper (Capsicum annuum Longum group)
Cucumber (Cucumis sativus)
Globe Artichoke (Cynara scolymus)
Luffa (Luffa acutangula, Luffa aegyptiaca)
Malabar gourd (Cucurbita ficifolia)
Marrow (Cucurbita pepo)
Parwal (Trichosanthes dioica)
Perennial cucumber (Coccinia grandis)
Pumpkin (Cucurbita maxima, Cucurbita pepo)
Snake gourd (Trichosanthes cucumerina)
Sweetcorn (Zea mays)
Sweet pepper (Capsicum annuum Grossum group)
Tinda (Praecitrullus fistulosus)
Tomato (Lycopersicon esculentum)
Tomatillo (Physalis philadelphica)
Winter melon (Benincasa hispida)
West Indian gherkin (Cucumis anguria)
Zucchini or Courgette (Cucurbita pepo)

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Fruit:

Seedlessness is an important feature of some fruits of commerce - Variations in fruit structures largely depend on the mode of dispersal of the seeds they contain - Many hundreds of fruits, including fleshy fruits like apple, peach, pear, kiwifruit, watermelon and mango are commercially valuable as human food, eaten both fresh and as jams, marmalade and other preserves - Fruits are generally high in fiber and vitamin C - Because fruits have been such a major part of the human diet, different cultures have developed many different uses for various fruits that they do not depend on as being edible.