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'''Fruit vegetables''' are a group of [[plant]]s that are considered vegetables in culinary contexts, although botanically they are classified as fruits. These include a variety of plants where the part consumed is actually the fruit of the plant, but they are used in savory dishes rather than sweet. Common examples of fruit vegetables include [[tomato]]es, [[bell pepper]]s, [[eggplant]], and [[cucumbers]]. This classification is based on the botanical definition of fruit, which is the part of a plant that develops from the ovary after flowering and contains the seeds of the plant.

== Characteristics ==
Fruit vegetables share several characteristics that distinguish them from other vegetable groups. They typically have a higher moisture content than root or leaf vegetables and can have a wide range of flavors from sweet to bitter. Many fruit vegetables are also rich in [[vitamins]], [[minerals]], and other beneficial [[nutrient]]s, making them an important part of a balanced diet.

== Common Types ==
* [[Tomato]]: Often mistaken for a vegetable, the tomato is a fruit used in a variety of culinary dishes. It is rich in [[vitamin C]] and [[lycopene]].
* [[Bell Pepper]]: Available in various colors, including green, red, yellow, and orange, bell peppers are sweet and crunchy when raw and are often used in salads, stir-fries, and as a cooked vegetable.
* [[Eggplant]]: Known for its unique texture and flavor, eggplant is a staple in many cuisines around the world, particularly in Mediterranean, Middle Eastern, and Asian dishes.
* [[Cucumbers]]: Cucumbers are mostly water, which makes them very refreshing. They are commonly used in salads, sandwiches, and as a garnish.
* [[Squash]]: This category includes both summer and winter varieties, such as zucchini and butternut squash, which are used in a wide range of dishes from soups to baked goods.

== Culinary Uses ==
In the culinary world, fruit vegetables are versatile and can be used in a wide array of dishes. They can be eaten raw, cooked, or pickled. Cooking methods include baking, grilling, sautéing, and roasting, which can enhance their natural flavors. Fruit vegetables are often a key ingredient in salads, soups, stews, and sauces.

== Botanical vs. Culinary Definitions ==
The distinction between fruits and vegetables is primarily based on taste and culinary usage. Botanically, a fruit is a seed-bearing structure that develops from the ovary of a flowering plant, whereas vegetables are other plant parts, such as leaves, roots, and stems. However, in the culinary context, taste and usage often override botanical classifications, leading to the categorization of these fruits as vegetables.

== [[Category:Vegetables]] ==
[[Category:Culinary terminology]]
[[Category:Botany]]

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