Fruits and Vegetable Facts

Potatoes are like the Swiss Army knife of the kitchen. Whether you're crafting a buttery mash or frying up hash browns, knowing your spuds is key.

By Elena Tralwyn

When it comes to tropical fruits that make a strong impression, the durian vs. jackfruit arguments are strong. Both are large, spiky fruits native to Southeast Asia, and both have found their way into Asian markets and global kitchens alike.

By Elena Tralwyn

If you've ever stood in the produce aisle staring at two nearly identical berries and wondered what sets them apart, you're not alone. Let's dig into the huckleberry vs. blueberry debate to clear up the confusion—and maybe even improve your next pie.

By Elena Tralwyn

If you've ever found yourself staring at a bag of beans in the grocery store and wondering if it matters whether you put butter beans vs. lima beans in your cart, you're not alone. It's a common culinary conundrum, especially in kitchens from the Midwest to the South.

By Elena Tralwyn

Bananas and plantains come from plants of the same genus (Musa), but the plantain vs. banana comparison boils down to more than just size and skin.

By Elena Tralwyn

Squash comes in a dazzling array of shapes, colors and flavors. With over 100 known varieties, it's easy to get lost in the produce aisle or farmer's market. If you're looking to understand the types of squash, you're in the right place.

By Elena Tralwyn

Apples are nature's delicious and nutritious candy, with a staggering 7,500 varieties grown around the globe. Even the sweetest apples are healthy alternatives to sugary sweets - making them a great way to indulge your cravings without racking up the calories. Whether you're a fan of the crisp, refreshing crunch or more the type to bake the fruit into an apple pie, you really can't go wrong.

By Mack Hayden

Hot peppers are tasty and nutritious fruits (not vegetables!) that create a spicy sensation on your tastebuds. They have been a staple of spicy foods for thousands of years, but in the last half-century, scientists have developed advanced cross-breeding techniques to craft the hottest pepper in the world - hotter than nature would concoct on its own.

By Mitch Ryan

You've probably seen people and recipes use the terms "scallions" and "green onions" interchangeably - and for once, the conflation is correct. When it comes to distinguishing scallions vs. green onions, these terms describe the same vegetable.

By Marie Look

Don't know how to eat dragon fruit? This stunner of a fruit is as simple to slice as it is pretty to look at. So give it a try. You won't regret it.

By Patty Rasmussen

Think sweet potatoes and yams are the same? Think again. These two tubers are totally different. Yams aren't even potatoes.

By Lauren David

Your mom may have told you to put bananas or peaches in a brown paper bag to help them ripen faster. But does this really work? And why would it?

By Jennifer Walker-Journey

The fruit of the jabuticaba grows on its trunk and branches and is as sweet as a grape. But it's very perishable once it's picked.

By Laurie L. Dove

Hostas are a perennial garden favorite, but are still relatively unknown as a delicious and easily prepared culinary delicacy.

By Laurie L. Dove

You've undoubtedly heard about heirloom tomatoes, but what's so different about them, and why do they taste so good?

By Jennifer Walker-Journey

Does your mouth get all excited at the thought of eating a juicy grapefruit? Well, pucker up, because grapefruit is loaded with the vitamins and antioxidants your body needs.

By Laurie L. Dove

You probably won't find a pawpaw in your grocery store or local farmers' market, so what's the deal with this most elusive of fruits?

By Laurie L. Dove

Eating a pomegranate may seem intimidating at first, but once you learn how to do it, it's easy - and those shiny, jewel-toned seeds are well-worth the trouble.

By Laurie L. Dove

Science has made it possible for some apples to be stored as long as a year before selling. How is that done, and is it safe?

By Joanna Thompson

Pomelos are the largest - and one of the oldest - fruits of the citrus family. They're native to southeastern Asia and are chock full of nutritional benefits.

By Jeremy Glass

Also known as winter radish, icicle radish, Chinese radish and Japanese radish, daikon has the crunchy texture of a red radish, but with a much milder taste.

By Tara Yarlagadda

This pretty pink fruit is part of the flower of a climbing cactus. The plant likely originated in Central America but you can find the fruit almost anywhere today.

By Patty Rasmussen

Taro is a starchy root tuber that looks a lot like a potato, but it's rich in polyphenols, giving it a bigger bang as a healthy alternative.

By Tara Yarlagadda

Its name is a derivative of a Mayan word for "hair" and by the looks of it you can see why. But how do you eat a rambutan and what does it taste like?

By Patty Rasmussen

You may see a recipe for Key lime pie and wonder how important it is to use Key limes rather than regular Persian limes. What's the difference between them anyway?

By Caroline Eubanks