Acai Berry /a-sai/ – a small deep purple edible fleshy berrylike fruit originating mainly from tropical Central and South America. Is often used in beverages.
Ackee /uh-kee/ – the edible fruit of an African tree which has also been introduced in Caribbean areas; is delicious to eat when ripe but can be poisonous if eaten when immature.
Aniseed /an-uh-seed/ – the aromatic seed of a Mediterranean plant usually used in cooking and to flavour alcoholic drinks
Apple /ep-uhl/ – the usually round, red or yellow, edible fruit of a small tree, coming from the rose family, which typically has thin skin and crisp flesh.
Apricot /ey-pri-kot/ – a juicy, orange-yellow coloured soft fruit of a temperate-zone tree resembling a small peach.
Artichoke /ar- ti-chock/ – a tall Mediterranean herb with an edible immature flower head that is cooked and eaten like any other vegetable
Arugula /uh-roo- gu-la/ – known to most as rocket leaves; it is a plant of the mustard family, with strongly flavoured leaves that are commonly eaten in salads
Asparagus /uh-spar-uh-gus/ – a plant which has long green stems and tender young shoots that are cooked and eaten as vegetables
Atemoya /a-te-mo-ya /- a heart shape, white-pulped fruit with a sweet, edible, white pulp. It is a tropical fruit of a tree that grows in the Philippines
Aubergine /o-ber-geen/– or as the Americans call it: eggplant. A plant of the nightshade family which is known for being edible, glossy, oval and dark-purple
Avocado /a-vo-ka-dow/ – a pear-shaped fruit with a rough green to blackish leathery skin, a single large seed and soft, smooth light-green oily edible flesh.
Banana /ba-na-na/ – The elongated, highly nutritious, edible fruit of the tree like plant Musa, known for its thick yellowish skin and whitish, pulpy flesh.
Beetroot /beet-root/ – the small, edible, dark-red spherical root of a kind of beet which is eaten as a vegetable, especially cold in salads.
Blackberry /black-buh-ry/ – product of the various shrubs in the rose family with prickly stems, and an aggregate fruit of small drupelets. Fruit are usually of a black, dark red or purple colour.
Blackcurrant /blek- cuh-ruhnt/ – the small, round, blackish, edible fruit of a widely cultivated shrub from the saxifrage family.
Blueberry /blu-ber-ri/ – the edible, usually bluish berry of various shrubs belonging to the heath family
Bok Choy /bok-choi/ – Perhaps more popularly known as the Asian cabbage, this plant has a loose head of dark green leaves with thick white stems and is eaten as a vegetable in eastern Asian cuisine
Boysenberry /boi-sen-ber-i/ – A usually prickly shrub that is a hybrid of a blackberry. It is usually cultivated for its edible, dark red to nearly black fruit
Broad Beans /broad bean/ – the edible seed or green pod of a plant within the pea family, which is cultivated for its large edible flattened seeds.
Broccoli /brok-uh-li/ – a form of a cultivated plant, whose leafy stalks and clusters of green buds are eaten as a vegetable.
Brussel Sprouts /br-uh-sil-spr-auts/- a variety of cabbage, with a stout stem looking like a tiny cabbage with tightly folded leaves. This is eaten as a vegetable despite its slightly bitter taste.
Butternut Squash /buh-ter-nuht-skowsh/ – a smooth somewhat bottle-shaped yellowish winter vegetable that has sweet, orange-coloured flesh
Cabbage /keb-ig/– A cultivated variety of a plant from the mustard family having short stem and leaves formed into a compact, edible head.
Cantaloupe /kan-tl-ohp/ – a type of large fruit, which is a variety of melon and has a hard scaly rind. It is grown in Europe, Asia, and the United States
Capers /ka-pers/ – a condiment, usually pickled, that are made from the immature flower buds of the caper bush. This grows in Mediterranean regions.