1.
fruit vegetable; vegetable cultivated for its fruit
A category of vegetables where the edible portion is the fruit of the plant, as opposed to the leaves, roots, or stems. Examples include tomatoes, cucumbers, eggplants, peppers, and squash.
A compound of 果 (fruit) and 菜 (vegetable). Refers to the agricultural and botanical category of vegetables harvested for their fruit. This is a classification used in agriculture, cooking, and grocery displays.
Vegetable categories
- 果菜: fruit vegetables — tomato, cucumber, eggplant, pepper, squash
- 葉菜: leaf vegetables — spinach, cabbage, lettuce
- 根菜: root vegetables — carrot, daikon, potato, burdock
- 豆類: legumes — soybeans, peas, beans
Common collocations
- 果菜類: fruit vegetables (as a category)
- 夏果菜: summer fruit vegetables
- 果菜を栽培する: to cultivate fruit vegetables
Similar words
- 根菜: root vegetables — the root-based counterpart; equally common in cooking and agriculture
- 葉菜: leaf vegetables — the leaf-based counterpart
- 青果: produce, fresh fruits and vegetables — a broader commercial term used in markets
Usage
Not to be confused with the homophone 火災 (fire, conflagration), which uses entirely different kanji.