Can You ID These Fruits and Vegetables from an Image?

By: Bambi Turner
Image: Shutterstock

About This Quiz

You can tell the difference between an apple and an orange, or a pineapple and a cantaloupe with no sweat right? Seems like a no-brainer -- but what if you have to look at these familiar items from a different perspective? Take this quiz to find out!

People have been relying on certain staple crops like corn and potatoes to form the basis of their diets for thousands of years. As humans spread across the globe, they took local crops and produce with them, learning what would grow in their new homes -- and what simply couldn't thrive in a new climate. 

Until a little over a century ago, Americans had limited access to a vast number of fruits and veggies. Sure, things like apples and oranges could grow in the states, but things like pineapples or other tropical fruits were simply out of reach. It wasn't until the development of steamships in the 1880s and later the spread of the railroads that Americans gained easier access to a greater variety of produce. 

Yet even as transportation and technology have improved this access, a shocking number of Americans fail to consume enough produce. In fact, a 2017 report by the Centers for Disease Control and Prevention found that only 1 in 10 are eating the recommended amount of fruits and veggies. 

Think you know your produce? Take our quiz to see how many of these fruits and vegetables you can recognize from just one image!

Believe it or not, there are more than 7,500 different varieties of apples to choose from when you want to get your fruit fix. Most have skin ranging from red to yellow to green, with a sweet flesh interior.

What other fruit has such a distinct shape and bright yellow hue? Botanically a berry, the banana is chock full of fiber and vitamins like B6. While many Americans are familiar with sweet, or dessert bananas, blander and starchier varieties are eaten as main courses in many parts of the world.

The onion is part of the same family as chives, shallots and garlic. It comes in red, yellow or white varieties and can be eaten raw, cooked or pickled.

Starchy green peas can be eaten fresh, frozen or canned. Full of fiber and vitamins, they are also a good source of phytonutrients, plus lutein for eye health.

Blueberries start off green, developing a reddish hue before ripening to a rich indigo with a coat of wax known as bloom. The town of Hammonton, New Jersey is known for its blueberry production, and hosts a festival dedicated to this fruit each year.

Cantaloupe is easy to spot thanks to its rind, which has a netted or lacy texture. This fruit can be enjoyed plain, or chunks may be wrapped in prosciutto for a savory appetizer or snack.

Kale is a type of cabbage known for its high fiber and nutrient content. It comes in plenty of varieties, from curly leaf to lacinto, or dino kale.

Cranberries grow on creeping vines and shrubs, and you may be surprised to learn that the berries themselves are larger than the leaves of the plant. This berry starts off light green, blooming to a deep red when ripe. It's known for its tart or acidic taste, and is much less sweet than other berries.

Believe it or not, strawberries are not technically berries; botanically, each of the pods you see as seeds are actually ovaries containing a single seed! Either way, this fruit is so respected for its juicy flavor that it's used to make everything from cosmetics to candles.

Part of the cabbage family, broccoli consists of a flowering head atop a thick stalk -- and yes, that stalk is totally edible. China and India produce almost all the broccoli consumed in the world.

The sweet orange represents more than two-thirds of all citrus fruit grown in the world. Consumed sliced, peeled or juiced, this fruit is full of immunity-boosting vitamin C.

What makes okra easy to identify is its seeds. When cut up and cooked, not only are the seeds visible, but they create a characteristic goo in the finished dish, The raw leaves of the okra plant can also be used in salads so nothing goes to waste.

Boil 'em, mash 'em, put 'em in a stew ... there's no wrong way to prepare potatoes. These starchy tubers are the fourth biggest food crop on Earth. and offer fiber, vitamin B and vitamin C.

Technically, the avocado is a large berry, with a single -- and very big -- seed. The skin changes from green to brown as it ripens, and it's full of health mono-unsaturated fats and fiber.

Watermelon is easy to spot because it resembles so few other fruits and veggies. This large berry has a hard striped rind and a pink flesh, complete with black seeds.

Blackberries are botanically not berries, despite their name. These deep purple or black fruits are rich with phytochemicals, which are known for their health benefits.

The carrot is a root vegetable that can be eaten raw or cooked. Its beta-carotene content gives it a bright orange hue -- and yes, you can also eats the greens on top.

Part of the mulberry family, figs have a plum or green exterior with a brilliant red flesh inside. They can be eaten fresh, but are commonly dried and eaten as a snack.

The tropical papaya is botanically a berry. The skin ranges from green to yellow, while the flesh is orange or amber. Its core is filled with black seeds, which are edible, but have a strong peppery flavor that doesn't always go well with the fruit itself.

Spinach is more than 90 percent water, making it very low calorie. This leafy green is also surprisingly nutrient-dense, with a generous amount of iron, calcium and various vitamins.

Green beans also go by the name of French, string or snap beans. While they once had a tough string running through the pod, modern varieties are often bred to be stringless.

Botanically, the cherry is a drupe with a single pit inside. They range from sweet to tart, and though most are bright red, you can also find yellow or marbled varieties.

Humans have been growing corn for food for at least 10,000 years. Today, it's used not only for food, but as animal feed and even in fuels like ethanol.

You might be surprised to learn that peaches and nectarines are actually part of the same species. While these juicy fruits look quite similar, they can be distinguished by their skin -- which is fuzzy on a peach and smooth on a nectarine.

Beets are cheery red veggies that pack a powerful punch in terms of nutrients and antioxidants. You can eat both the starchy body of this root veggie as well as its green tops.

Part of the gourd family, cucumbers grow on trailing vines. They come in three basic varieties, including slicing, seedless and pickling cucumbers.

Growing in green or purple clusters, grapes are one of Mother Nature's most versatile products. They can be eaten plain or frozen for a cool treat. They're also made into wine, juice, jams, jellies and even dried to make raisins.

Yes, it's true what you've heard -- the tomato is a fruit, not a vegetable -- botanically, at least. From a culinary standpoint, the low sugar content of the tomato means it's typically prepared and served as a veggie.

Eggplant belongs to the same family as tomatoes and potatoes. This purple fruit with its white flesh is technically a berry, and while its seeds are edible, they're also pretty bitter.

A cross between the sweet orange and the pomelo, the grapefruit comes in shades of red, orange, white and pink. Darker varieties tend to be sweeter, while lighter ones have a characteristic bitterness.

Raspberries comes in shades of red, purple and white. Made up of a hundred or so druplets, with a seed inside each one, they are rich in fiber and full of vitamins.

The radish is a mild-tasting root veggie. Available in white, red and purple, it is typically eaten raw as part of a salad.

Pears look a lot of like apples, but have a distinctive shape. To extend the life of your fruit, keep pears at room temperature until they ripen, then place them in the fridge until you're ready to eat them.

Cauliflower is delicious eaten on its own, but also serves as a blank canvas that allows it to be used in many different ways. It can be sliced and roasted in the form of "steak," or shredded into "rice" as a substitute for higher-carb alternatives.

The pomegranate has a rich red coloring both inside and out. It consists of several hundred juicy pods known as arils, each of which contains a seed -- and yes, you can eat the seeds.

You'd recognize those fibrous green stalks anywhere, right? Celery is a low-cal snack rich in water and fiber, making it ideal for those looking to shed pounds.

Scallions, which are the same as green onions, consist of small bulbs with long green necks. While they are often associated with other onions, they have a very mild flavor that can be used in many different dishes.

Prunes are dried plums with easy-to-remove pits. They are very rich in fiber, vitamin B and vitamin K.

People have been growing and eating asparagus for thousands of years, dating back to the ancient Egyptians. These green stalks are full of vitamins, but beware -- the plant produces a red berry which is poisonous to humans.

A remote relative of the potato, the sweet potato is a starchy root vegetable filled with fiber. It comes in shades of white, red, orange and yellow, and you can safely eat the green vines of many species.

About the size and shape of an egg, the kiwi has a fuzzy brown skin that can resemble a coconut. Inside, it has sweet green flesh and edible black seeds.

Part of the cabbage family, Brussels sprouts are named for the city in Belgium, and are still popular in that region. They resemble a mini cabbage, and can be eaten boiled, roasted or fried.

Swiss chard also goes by the names silver beet, leaf beet and beet spinach. It features stems in shades of white, yellow and red and leaves that range from deep red to green.

The pineapple is a juicy sweet tropical treat. And no, it's not citric acid that allows pineapple to burn your mouth -- it's an enzyme known as bromelaine.

Also known as sweet peppers, bell peppers come in green, red, yellow and orange. They don't contain capsaicin, so they don't have the fiery hotness of other types of peppers.

Part of the gourd family, squash comes in both winter and summer varieties, In the summer, people feast on zucchini and crookneck, while in the winter, acorn, pumpkin and spaghetti squashes dominate the garden.

The durian is recognizable thanks to its thorny rind and yellow-red flesh. Of course, what's most memorable about this fruit is its smell, which some people love and others compare to stinky socks or even rotting flesh.

Parsley is used as both veggie and herb. Bright green and available in both flat and curly leaf versions, it's a popular garnish for many kinds of dishes.

The coconut has a hard brown shell that protects the milky water and chewy white flesh within. It grows on trees in the tropics, and each tree can produce 30 to 75 fruits each year.

The mango is a tropical fruit with a single fuzzy or hairy pit hidden inside its yellow flesh. Known for its leathery skin, this sweet treat is the national fruit of India, Pakistan and the Philippines.

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