FOOD KNOWLEDGE
FOOD GROWTH
FOOD LONGEVITY
Estimate Of The Growth Time For Each Fruit Listed :

1. Apple : 2 to 5 years from planting to fruit production, depending on the variety and rootstock used.
2. Banana : Depending on the variety and growing conditions, bananas typically take 9 to 12 months to mature and produce fruit.
3. Orange : Oranges generally take around 6 to 9 months to mature and become ready for harvest.
4. Grape : Grapes usually take 2 to 3 years from planting to produce fruit, with subsequent harvests annually.
5. Strawberry : Depending on the variety, strawberries can take 4 to 6 weeks from flowering to fruit ripening.
6. Pineapple : Pineapples take approximately 18 to 24 months to reach maturity and produce fruit.
7. Mango : Mango trees can take 3 to 5 years to bear fruit after planting, depending on the variety.
8. Watermelon : Watermelons typically mature and become ready for harvest around 80 to 100 days after planting.
9. Peach : Peach trees may take 2 to 4 years from planting to produce fruit, depending on the variety and growing conditions.
10. Pear : Pears generally take 3 to 7 years from planting to bear fruit, depending on the variety and rootstock.
11. Kiwi : Kiwi vines typically take 3 to 5 years to start producing fruit after planting.
12. Plum : Plum trees can take 2 to 4 years from planting to produce fruit, depending on the variety.
13. Cherry : Cherry trees usually take 3 to 5 years from planting to bear fruit, depending on the variety.
14. Raspberry : Depending on the variety, raspberries can produce fruit in their first or second year after planting.
15. Blueberry : Blueberry bushes typically start producing fruit 2 to 3 years after planting.
16. Blackberry : Blackberries usually start producing fruit in their second year after planting.
17. Lemon : Lemon trees can take 2 to 3 years from planting to produce fruit, depending on the variety and growing conditions.
18. Lime : Lime trees typically take 2 to 3 years to start producing fruit after planting.
19. Papaya : Papaya trees can start producing fruit within 6 to 9 months after planting.
20. Cranberry : Cranberry vines typically take 3 to 5 years to start producing fruit after planting.
21. Fig : Fig trees can take 1 to 2 years to produce fruit after planting.
22. Avocado : Avocado trees usually take 3 to 4 years from planting to produce fruit, depending on the variety.
23. Coconut : Coconut palms can take 5 to 7 years to start producing fruit after planting.
24. Guava : Guava trees can start producing fruit within 2 to 4 years after planting.
25. Passion Fruit : Passion Fruit vines typically start producing fruit within 6 to 9 months after planting.
26. Lychee : Lychee trees can take 3 to 5 years from planting to produce fruit, depending on the variety.
27. Apricot : Apricot trees typically take 2 to 4 years from planting to produce fruit, depending on the variety.
28. Grapefruit : Grapefruit trees usually take 2 to 4 years from planting to produce fruit, depending on the variety.
29. Cantaloupe : Cantaloupes typically mature and become ready for harvest around 70 to 90 days after planting.
30. Honeydew Melon : Honeydew Melons usually mature and become ready for harvest around 80 to 100 days after planting.
31. Pomegranate : Pomegranate trees can take 2 to 3 years from planting to produce fruit, depending on the variety.
32. Persimmon : Persimmon trees typically take 3 to 5 years from planting to produce fruit, depending on the variety.
33. Tangerine : Tangerine trees usually take 2 to 3 years from planting to produce fruit, depending on the variety.
34. Nectarine : Nectarine trees typically take 2 to 4 years from planting to produce fruit, depending on the variety.
35. Dragon Fruit : Dragon Fruit cacti can start producing fruit within 6 to 12 months after planting.
36. Kiwifruit : Kiwi vines typically take 3 to 5 years to start producing fruit after planting.
37. Starfruit : Starfruit trees can start producing fruit within 2 to 3 years after planting.
38. Jackfruit : Jackfruit trees typically take 3 to 4 years from planting to produce fruit, depending on the variety.
39. Plantain : Plantain plants can start producing fruit within 9 to 12 months after planting.
40. Date : Date palms can take 4 to 8 years to start producing fruit after planting.
41. Olive : Olive trees can take 2 to 4 years from planting to produce fruit, depending on the variety.
42. Quince : Quince trees usually take 2 to 4 years from planting to produce fruit, depending on the variety.
43. Mulberry : Mulberry trees can start producing fruit within 1 to 2 years after planting.
44. Pomelo : Pomelo trees typically take 3 to 5 years from planting to produce fruit, depending on the variety.
45. Acerola Cherry : Acerola Cherry trees can start producing fruit within 2 to 3 years after planting.
46. Boysenberry : Boysenberries usually start producing fruit in their second year after planting.
47. Loganberry : Loganberries typically start producing fruit in their second year after planting.
48. Kiwano (Horned Melon) : Kiwano plants can start producing fruit within 70 to 100 days after planting.
49. Ugli Fruit : Ugli Fruit trees can start producing fruit within 2 to 3 years after planting.
General Idea Of The Longevity Of Each Fruit Listed When Stored Properly :

1. Apple : Apples can last several weeks to several months when stored in a cool, dry place or in the refrigerator.
2. Banana : Bananas typically last about 3 to 7 days at room temperature, depending on their ripeness, but can be extended by refrigeration or freezing.
3. Orange : Oranges can last for 1 to 2 weeks when stored at room temperature and up to 2 months when refrigerated.
4. Grape : Grapes can last for about 1 to 2 weeks when stored unwashed in the refrigerator.
5. Strawberry : Strawberries typically last for 3 to 7 days when stored unwashed in the refrigerator.
6. Pineapple : Pineapple can last for about 3 to 5 days when stored in the refrigerator.
7. Mango : Mangos can last for 1 to 2 weeks when stored at room temperature and up to 1 month when refrigerated.
8. Watermelon : Cut watermelon should be consumed within 3 to 5 days when stored in the refrigerator.
9. Peach : Peaches can last for about 3 to 5 days when stored at room temperature and up to 1 week when refrigerated.
10. Pear : Pears can last for 3 to 5 days when stored at room temperature and up to 1 week when refrigerated.
11. Kiwi : Kiwis can last for 3 to 5 days when stored at room temperature and up to 2 weeks when refrigerated.
12. Plum : Plums can last for 3 to 5 days when stored at room temperature and up to 1 week when refrigerated.
13. Cherry : Cherries can last for 3 to 7 days when stored unwashed in the refrigerator.
14. Raspberry : Raspberries should be consumed within 1 to 3 days when stored in the refrigerator.
15. Blueberry : Blueberries typically last for 1 to 2 weeks when stored in the refrigerator.
16. Blackberry : Blackberries should be consumed within 2 to 3 days when stored in the refrigerator.
17. Lemon : Lemons can last for 1 to 2 weeks when stored at room temperature and up to 1 month when refrigerated.
18. Lime : Limes can last for about 1 to 2 weeks when stored at room temperature and up to 1 month when refrigerated.
19. Papaya : Papaya can last for about 3 to 5 days when ripe and stored in the refrigerator.
20. Cranberry : Fresh cranberries can last for several weeks when stored in the refrigerator.
21. Fig : Figs should be consumed within 1 to 2 days when stored in the refrigerator.
22. Avocado : Avocados can last for 3 to 5 days when ripe and stored in the refrigerator.
23. Coconut : Whole coconuts can last for 2 to 3 months when stored at room temperature.
24. Guava : Guavas can last for about 3 to 5 days when ripe and stored in the refrigerator.
25. Passion Fruit : Passion Fruit can last for about 1 to 2 weeks when stored at room temperature and up to 3 weeks when refrigerated.
26. Lychee : Lychees should be consumed within 3 to 5 days when stored in the refrigerator.
27. Apricot : Apricots can last for about 3 to 5 days when stored at room temperature and up to 1 week when refrigerated.
28. Grapefruit : Grapefruits can last for 1 to 2 weeks when stored at room temperature and up to 2 months when refrigerated.
29. Cantaloupe : Cut cantaloupe should be consumed within 3 to 5 days when stored in the refrigerator.
30. Honeydew Melon : Cut honeydew melon should be consumed within 3 to 5 days when stored in the refrigerator.
31. Pomegranate : Pomegranates can last for several weeks when stored in a cool, dry place or in the refrigerator.
32. Persimmon : Persimmons can last for 1 to 2 weeks when ripe and stored in the refrigerator.
33. Tangerine : Tangerines can last for 1 to 2 weeks when stored at room temperature and up to 1 month when refrigerated.
34. Nectarine : Nectarines can last for about 3 to 5 days when stored at room temperature and up to 1 week when refrigerated.
35. Dragon Fruit : Dragon Fruit can last for about 3 to 5 days when ripe and stored in the refrigerator.
36. Kiwifruit : Kiwifruits can last for 3 to 5 days when ripe and stored in the refrigerator.
37. Starfruit : Starfruit can last for about 1 to 2 weeks when ripe and stored in the refrigerator.
38. Jackfruit : Jackfruit can last for about 3 to 5 days when ripe and stored in the refrigerator.
39. Plantain : Plantains can last for about 1 to 2 weeks when ripe and stored in the refrigerator.
40. Date : Dates can last for several months to a year when stored in a cool, dry place.
41. Olive : Olives can last for several months when stored in a brine solution or olive oil.
42. Quince : Quinces can last for several weeks when stored in the refrigerator.
43. Mulberry : Mulberries should be consumed within 2 to 3 days when stored in the refrigerator.
44. Pomelo : Pomelos can last for 1 to 2 weeks when stored at room temperature and up to 1 month when refrigerated.
45. Acerola Cherry : Acerola Cherries should be consumed within 1 to 2 days when stored in the refrigerator.
46. Boysenberry : Boysenberries should be consumed within 2 to 3 days when stored in the refrigerator.
47. Loganberry : Loganberries should be consumed within 2 to 3 days when stored in the refrigerator.
48. Kiwano ( Horned Melon ) : Kiwanos can last for about 1 week when ripe and stored in the refrigerator.
49. Ugli Fruit : Ugli Fruits can last for 1 to 2 weeks when ripe and stored in the refrigerator.
Estimate Of The Growth Time For Each Vegetable Listed :

1. Carrot : Carrots typically take 2 to 4 months to reach maturity, depending on the variety and growing conditions.
2. Potato : Potatoes usually take 70 to 120 days to mature after planting, depending on the variety and growing conditions.
3. Tomato : Tomatoes generally take 60 to 85 days from planting to reach maturity and produce ripe fruit.
4. Lettuce : Depending on the variety, lettuce can be harvested as early as 30 days after planting for baby greens or 45 to 70 days for full heads.
5. Cucumber : Cucumbers typically take 50 to 70 days from planting to mature and produce fruit.
6. Onion : Onions usually take 90 to 120 days to reach maturity and be ready for harvest, depending on the variety and growing conditions.
7. Bell Pepper : Bell Peppers generally take 60 to 90 days from transplanting to maturity and harvest.
8. Spinach : Spinach can be harvested as early as 30 to 40 days after planting for baby leaves or 40 to 50 days for full-size leaves.
9. Broccoli : Broccoli typically takes 60 to 90 days from planting to maturity, depending on the variety and growing conditions.
10. Cauliflower : Cauliflower usually takes 55 to 100 days from planting to maturity, depending on the variety.
11. Cabbage : Cabbage typically takes 70 to 120 days to mature, depending on the variety and growing conditions.
12. Kale : Kale can be harvested 55 to 75 days after planting, depending on the variety and growing conditions.
13. Zucchini : Zucchini typically takes 45 to 60 days from planting to maturity and harvest.
14. Eggplant : Eggplants usually take 70 to 85 days from transplanting to maturity and harvest.
15. Green Beans : Green Beans typically take 50 to 60 days from planting to maturity and harvest.
16. Peas : Peas usually take 60 to 70 days from planting to maturity and harvest.
17. Asparagus : Asparagus can take 2 to 3 years from planting to reach full production, but can be harvested lightly after 1 year.
18. Brussels Sprouts : Brussels Sprouts typically take 80 to 100 days to mature after transplanting.
19. Celery : Celery usually takes 90 to 120 days to reach maturity and be ready for harvest.
20. Radish : Radishes typically take 20 to 30 days to mature after planting.
21. Artichoke : Artichokes can take 85 to 100 days from planting to reach maturity and produce edible buds.
22. Sweet Potato : Sweet Potatoes typically take 90 to 170 days to mature after planting, depending on the variety.
23. Pumpkin : Pumpkins usually take 75 to 120 days to mature after planting.
24. Squash ( Various Types ) : Squash varieties can range in maturity time from 40 to 100 days, depending on the type.
25. Corn : Corn typically takes 60 to 100 days from planting to maturity, depending on the variety.
26. Beetroot : Beetroots usually take 55 to 70 days to mature after planting.
27. Turnip : Turnips typically take 40 to 60 days to mature after planting.
28. Swiss Chard : Swiss Chard can be harvested 60 to 65 days after planting.
29. Bok Choy : Bok Choy usually takes 45 to 60 days from planting to maturity.
30. Leek : Leeks typically take 100 to 120 days to reach maturity and be ready for harvest.
31. Okra : Okra usually takes 50 to 65 days from planting to maturity and harvest.
32. Mushrooms : Mushrooms can be harvested in as little as a few weeks to several months, depending on the variety and growing conditions.
33. Rhubarb : Rhubarb can take 2 to 3 years from planting to reach full production, but can be harvested lightly after 1 year.
34. Fennel : Fennel typically takes 80 to 115 days to reach maturity and be ready for harvest.
35. Parsnip : Parsnips usually take 100 to 120 days to mature after planting.
36. Jicama : Jicama typically takes 150 to 180 days to mature after planting.
37. Rutabaga : Rutabagas usually take 90 to 120 days to mature after planting.
38. Arugula : Arugula can be harvested 4 to 6 weeks after planting.
39. Watercress : Watercress typically takes 60 to 90 days from planting to maturity.
40. Endive : Endive usually takes 85 to 95 days from planting to maturity.
41. Collard Greens : Collard Greens typically take 60 to 75 days from planting to maturity.
42. Kohlrabi : Kohlrabi usually takes 45 to 60 days from planting to maturity.
43. Daikon : Daikon radishes typically take 60 to 70 days to mature after planting.
44. Chard : Chard typically takes 50 to 60 days from planting to maturity.
45. Escarole : Escarole usually takes 85 to 95 days from planting to maturity.
46. Dandelion Greens : Dandelion Greens can be harvested 30 to 40 days after planting.
47. Sorrel : Sorrel can be harvested 60 to 90 days after planting.
48. Purslane : Purslane typically takes 40 to 50 days from planting to maturity.
49. Rapini ( Broccoli Rabe ) : Rapini usually takes 40 to 60 days from planting to maturity.
50. Bamboo Shoots : Bamboo Shoots can be harvested 2 to 3 years after planting, depending on the variety and growing conditions.
Knowledge About The Vegetables Listed :

1. Carrot : Root vegetable known for its orange color and sweet, crunchy texture, rich in beta-carotene.
2. Potato : Starchy tuberous crop commonly eaten worldwide and comes in various varieties like russet, red, and Yukon Gold.
3. Tomato : Botanically a fruit but often used as a vegetable in cooking, comes in various colors and used in salads, sauces, and soups.
4. Lettuce : Leafy green vegetable commonly used in salads and sandwiches, comes in various types like romaine, iceberg, and leaf lettuce.
5. Cucumber : Cool and refreshing vegetable commonly eaten raw in salads or used for pickling.
6. Onion : Aromatic vegetable used as a base ingredient in many dishes and comes in various types like yellow, white, and red.
7. Bell Pepper : Sweet vegetable available in various colors like red, yellow, and green, commonly used in salads, stir-fries, and as a raw snack.
8. Spinach : Leafy green vegetable rich in iron and used in salads, soups, and as a cooked side dish.
9. Broccoli : Nutrient-rich vegetable belonging to the cruciferous family, commonly eaten raw or cooked.
10. Cauliflower : Versatile vegetable belonging to the cruciferous family, used in various dishes like curries, stir-fries, and as a low-carb rice substitute.
11. Cabbage : Leafy vegetable with a dense, round head, used in salads, slaws, and fermented as sauerkraut.
12. Kale : Nutrient-dense leafy green vegetable often used in salads, smoothies, and cooked dishes.
13. Zucchini : Summer squash with a mild flavor and versatile uses in cooking, commonly grilled, sautéed, or used in baked dishes.
14. Eggplant : Nightshade vegetable with a meaty texture, commonly used in Mediterranean and Asian cuisines.
15. Green Beans : Also known as string beans or snap beans, commonly used as a side dish or in salads and stir-fries.
16. Peas : Sweet and starchy legumes commonly used in soups, stews, and as a side dish.
17. Asparagus : Spring vegetable with tender spears, commonly grilled, roasted, or steamed.
18. Brussels Sprouts : Miniature cabbage-like vegetables, commonly roasted, sautéed, or steamed.
19. Celery : Crisp and crunchy vegetable commonly used in salads, soups, and as a raw snack.
20. Radish : Root vegetable with a peppery flavor, commonly used in salads and as a garnish.
21. Artichoke : Edible flower bud of a thistle-like plant, commonly steamed, boiled, or grilled.
22. Sweet Potato : Sweet-tasting tuberous root vegetable, commonly roasted, mashed, or used in pies.
23. Pumpkin : Winter squash with sweet flesh, commonly used in pies, soups, and baked dishes.
24. Squash ( Various Types ) : Summer and winter varieties with versatile uses in cooking, including soups, stews, and baked dishes.
25. Corn : Sweet and starchy cereal grain, commonly eaten fresh, cooked, or processed into various products like tortillas and cornmeal.
26. Beetroot : Root vegetable with earthy flavor, commonly roasted, boiled, or pickled.
27. Turnip : Root vegetable with a peppery flavor, commonly roasted, mashed, or used in soups and stews.
28. Swiss Chard : Leafy green vegetable with colorful stems, similar to spinach, commonly sautéed, steamed, or used in salads.
29. Bok Choy : Leafy green vegetable commonly used in Asian cuisines, with tender leaves and crunchy stalks.
30. Leek : Allium vegetable with mild onion flavor, commonly used in soups, stews, and as a garnish.
31. Okra : Podded vegetable commonly used in Southern cuisine, with a slimy texture when cooked.
32. Mushrooms : Fungi with various flavors and textures, commonly used in cooking as a meat substitute or for flavor enhancement.
33. Rhubarb : Tart vegetable often used in desserts like pies and crumbles.
34. Fennel : Bulbous vegetable with a licorice-like flavor, commonly used in salads, soups, and roasted dishes.
35. Parsnip : Root vegetable with a sweet and nutty flavor, commonly roasted, mashed, or used in soups and stews.
36. Jicama : Crisp and slightly sweet root vegetable commonly used in salads and slaws.
37. Rutabaga : Root vegetable similar to turnips, commonly roasted, mashed, or used in soups and stews.
38. Arugula : Leafy green vegetable with a peppery flavor, commonly used in salads and as a pizza topping.
39. Watercress : Leafy green vegetable with a peppery flavor, commonly used in salads and sandwiches.
40. Endive : Leafy green vegetable with a slightly bitter flavor, commonly used in salads and appetizers.
41. Collard Greens : Leafy green vegetable similar to kale, commonly used in Southern cuisine.
42. Kohlrabi : Bulbous vegetable with a mild flavor, commonly eaten raw or cooked.
43. Daikon : Mild-flavored radish commonly used in Asian cuisines, often pickled or grated.
44. Chard : Leafy green vegetable similar to spinach, with colorful stems, commonly sautéed, steamed, or used in salads.
45. Escarole : Leafy green vegetable with a slightly bitter flavor, commonly used in salads and soups.
46. Dandelion Greens : Bitter leafy greens often used in salads and cooked dishes.
47. Sorrel : Leafy green herb with a tart, lemony flavor, commonly used in salads and soups.
48. Purslane : Edible succulent with a slightly tangy flavor, commonly used in salads and stir-fries.
49. Rapini ( Broccoli Rabe ) : Leafy green vegetable with a slightly bitter flavor, commonly used in Italian cuisine.
50. Bamboo Shoots : Edible Shoots of bamboo plants, commonly used in Asian cuisines in stir-fries, soups, and salads.
General Idea Of The Longevity Of Each Vegetable Listed When Stored Properly :

1. Carrot : Carrots can last for several weeks to a few months when stored in a cool, dark place or in the refrigerator.
2. Potato : Potatoes can last for several weeks to several months when stored in a cool, dark place.
3. Tomato : Tomatoes can last for 1 to 2 weeks when stored at room temperature and up to 1 month when refrigerated, depending on ripeness.
4. Lettuce : Lettuce can last for about 1 to 2 weeks when stored in the refrigerator.
5. Cucumber : Cucumbers can last for about 1 week when stored in the refrigerator.
6. Onion : Onions can last for several weeks to several months when stored in a cool, dry place.
7. Bell Pepper : Bell Peppers can last for about 1 to 2 weeks when stored in the refrigerator.
8. Spinach : Spinach can last for about 3 to 5 days when stored in the refrigerator.
9. Broccoli : Broccoli can last for about 1 to 2 weeks when stored in the refrigerator.
10. Cauliflower : Cauliflower can last for about 1 to 2 weeks when stored in the refrigerator.
11. Cabbage : Cabbage can last for several weeks when stored in the refrigerator.
12. Kale : Kale can last for about 3 to 5 days when stored in the refrigerator.
13. Zucchini : Zucchini can last for about 3 to 5 days when stored in the refrigerator.
14. Eggplant : Eggplant can last for about 3 to 5 days when stored in the refrigerator.
15. Green Beans : Green Beans can last for about 3 to 5 days when stored in the refrigerator.
16. Peas : Peas can last for about 3 to 5 days when stored in the refrigerator.
17. Asparagus : Asparagus can last for about 3 to 5 days when stored in the refrigerator.
18. Brussels Sprouts : Brussels Sprouts can last for about 1 to 2 weeks when stored in the refrigerator.
19. Celery : Celery can last for about 1 to 2 weeks when stored in the refrigerator.
20. Radish : Radishes can last for about 1 to 2 weeks when stored in the refrigerator.
21. Artichoke : Artichokes can last for about 3 to 5 days when stored in the refrigerator.
22. Sweet Potato : Sweet Potatoes can last for several weeks to several months when stored in a cool, dark place.
23. Pumpkin : Pumpkins can last for several weeks to several months when stored in a cool, dry place.
24. Squash ( Various Types ) : Squash can last for several weeks to several months when stored in a cool, dry place.
25. Corn : Corn can last for 1 to 2 days when stored in the refrigerator or frozen for longer storage.
26. Beetroot : Beetroots can last for several weeks when stored in the refrigerator.
27. Turnip : Turnips can last for several weeks when stored in the refrigerator.
28. Swiss Chard : Swiss Chard can last for about 3 to 5 days when stored in the refrigerator.
29. Bok Choy : Bok Choy can last for about 3 to 5 days when stored in the refrigerator.
30. Leek : Leeks can last for about 1 to 2 weeks when stored in the refrigerator.
31. Okra : Okra can last for about 3 to 5 days when stored in the refrigerator.
32. Mushrooms : Mushrooms can last for 3 to 7 days when stored in the refrigerator.
33. Rhubarb : Rhubarb can last for about 1 week when stored in the refrigerator.
34. Fennel : Fennel can last for about 1 to 2 weeks when stored in the refrigerator.
35. Parsnip : Parsnips can last for several weeks when stored in the refrigerator.
36. Jicama : Jicama can last for 1 to 2 weeks when stored in the refrigerator.
37. Rutabaga : Rutabagas can last for several weeks when stored in the refrigerator.
38. Arugula : Arugula can last for about 3 to 5 days when stored in the refrigerator.
39. Watercress : Watercress can last for about 3 to 5 days when stored in the refrigerator.
40. Endive : Endive can last for about 1 week when stored in the refrigerator.
41. Collard Greens : Collard Greens can last for about 3 to 5 days when stored in the refrigerator.
42. Kohlrabi : Kohlrabi can last for about 1 to 2 weeks when stored in the refrigerator.
43. Daikon : Daikon radishes can last for about 1 to 2 weeks when stored in the refrigerator.
44. Chard : Chard can last for about 3 to 5 days when stored in the refrigerator.
45. Escarole : Escarole can last for about 1 week when stored in the refrigerator.
46. Dandelion Greens : Dandelion Greens can last for about 3 to 5 days when stored in the refrigerator.
47. Sorrel : Sorrel can last for about 3 to 5 days when stored in the refrigerator.
48. Purslane : Purslane can last for about 3 to 5 days when stored in the refrigerator.
49. Rapini ( Broccoli Rabe ) : Rapini can last for about 3 to 5 days when stored in the refrigerator.
50. Bamboo Shoots : Bamboo Shoots can last for about 1 to 2 weeks when stored in the refrigerator.
Knowledge About The Fruits Listed :

1. Apple : Belongs to the Rosaceae family, known for its crisp texture and sweet or tart flavor.
2. Banana : High in potassium, belongs to the Musaceae family, and is a staple food in many tropical regions.
3. Orange : Citrus fruit known for its high vitamin C content and sweet-tart flavor.
4. Grape : Comes in various colors and used for making wine, juice, or eaten fresh.
5. Strawberry : Fragaria × ananassa, known for its sweet flavor and used in desserts, jams, and as fresh fruit.
6. Pineapple : Tropical fruit with a sweet and tangy taste, rich in vitamin C and manganese.
7. Mango : Belongs to the Anacardiaceae family, known for its juicy, sweet, and tropical flavor.
8. Watermelon : Large, juicy fruit with a high water content, commonly enjoyed in the summer.
9. Peach : Belongs to the Rosaceae family, known for its fuzzy skin and sweet, juicy flesh.
10. Pear : Belongs to the Rosaceae family, with a sweet and grainy texture.
11. Kiwi : Also known as Chinese gooseberry, rich in vitamin C and dietary fiber.
12. Plum : Comes in various colors and flavors, commonly used in jams, desserts, and eaten fresh.
13. Cherry : Comes in sweet or tart varieties, used in desserts, jams, and as a fresh snack.
14. Raspberry : Rich in antioxidants, used in desserts, jams, and as fresh fruit.
15. Blueberry : Rich in antioxidants and vitamins, used in desserts, smoothies, and eaten fresh.
16. Blackberry : Sweet and tart fruit, used in desserts, jams, and as fresh fruit.
17. Lemon : Citrus fruit known for its sour taste and high vitamin C content.
18. Lime : Citrus fruit with a tart flavor, commonly used in beverages and cooking.
19. Papaya : Tropical fruit with orange flesh and black seeds, rich in vitamins and enzymes.
20. Cranberry : Tart fruit commonly used in juices, sauces, and as dried fruit.
21. Fig : Sweet fruit with a unique texture, commonly used in desserts and eaten fresh or dried.
22. Avocado : Creamy fruit rich in healthy fats, commonly used in salads, sandwiches, and as guacamole.
23. Coconut : Tropical fruit with a hard shell and white flesh, used in cooking and beverages.
24. Guava : Tropical fruit with a sweet and tangy flavor, rich in vitamin C.
25. Passion Fruit : Tropical Fruit with a unique flavor, commonly used in juices, desserts, and cocktails.
26. Lychee : Tropical fruit with a sweet and floral flavor, commonly eaten fresh or used in desserts.
27. Apricot : Stone fruit with a sweet and tart flavor, commonly eaten fresh or dried.
28. Grapefruit : Citrus fruit known for its tart flavor and high vitamin C content.
29. Cantaloupe : Sweet melon with orange flesh and a netted rind, commonly eaten fresh.
30. Honeydew Melon : Sweet Melon with pale green flesh and a smooth rind, commonly eaten fresh.
31. Pomegranate : Red fruit with juicy arils, rich in antioxidants and used in juices and salads.
32. Persimmon : Orange fruit with a sweet and tangy flavor, commonly eaten fresh or dried.
33. Tangerine : Small citrus fruit similar to mandarins, known for its sweet and tangy flavor.
34. Nectarine : Smooth-skinned peach with a sweet and juicy flesh.
35. Dragon Fruit : Also known as Pitaya, with a unique appearance and mild flavor.
36. Kiwifruit : Small fruit with green or yellow flesh and edible black seeds, rich in vitamin C.
37. Starfruit : Also known as carambola, with a star-like shape and sweet-tart flavor.
38. Jackfruit : Largest tree fruit with a sweet flavor, commonly used in desserts and savory dishes.
39. Plantain : Starchy fruit similar to bananas, commonly used in cooking.
40. Date : Sweet fruit with a chewy texture, commonly eaten dried.
41. Olive : Small fruit rich in healthy fats, commonly used to produce olive oil.
42. Quince : Fragrant fruit with a hard, yellow flesh, commonly used in jams and jellies.
43. Mulberry : Small, sweet fruit commonly used in desserts and jams.
44. Pomelo : Large citrus fruit with a thick rind and sweet-tart flavor.
45. Acerola Cherry : Small Cherry with a high vitamin C content, commonly used in juices and supplements.
46. Boysenberry : Hybrid berry with a sweet and tart flavor, similar to raspberries and blackberries.
47. Loganberry : Cross between blackberry and raspberry, commonly used in jams and desserts.
48. Kiwano ( Horned Melon ) : Unique fruit with orange spiky skin and green jelly-like flesh.
49. Ugli Fruit : Citrus fruit with a wrinkled, greenish-yellow rind and sweet-tart flavor.
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