Fruits and vegetables include fruits (mainly mature fruits) and vegetables (roots, bulbs, leaves, flowers and fruits). The fruits are divided into:
- Citrus fruits (orange, bergamot, sago, lemon, gorgolon, kumquat, mandarin, citron)
- Murados (kiwi, bilberry, raspberry, wild raspberry, crayfish, raisin, strawberry, grape)
- Fresh fruits (avocado, apricot, olive, cherry, peach, nectarine, plum)
- Tropical fruit (banana, coconut, papaya, charm, fig, mango, pineapple, pomegranate)
- Melon (melon, watermelon)
- Fruitful fruits (apple, pear, maslet, quince)
- Fruity vegetables (pepper, cucumber, pumpkin, eggplant, tomato).
The term vegetable refers to the fresh edible part of a plant intended for consumption. By extension, the term may also refer to the entire plant from which the edible part originates. The edible part of a vegetable may be: the carrot, the potato, the asparagus, the bud (Brussels sprout), the onion, the leaf stalks, the leaves (lettuce), immature flower (artichoke), semen (pea), immature fruit (eggplant), ripe fruit (watermelon, tomato).
Fruits and vegetables show "seasonality," that is, their availability fluctuates over time. This phenomenon has been significantly reduced by greenhouse cultivation and the globalization of transport. Fresh fruit and vegetables processed after harvesting (eg cleaning, cutting, packaging, etc.) in order to maintain their freshness and their qualitative, nutritional and flavor characteristics at the level of fresh fruit and vegetables are characterized As minimally processed vegetables and fruits. These include lightly or partially processed, fresh processed, pre-prepared, and fresh-cut fruit salads and vegetable salads. These products are different from processed fruit and vegetables because they remain fresh, live and preserve to a great extent the freshness and quality characteristics of the fresh products from which they come from.