Food Lens
Produce
109 produce explained — what each is, how to buy and store it, its nutrition, and safe swaps.
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Garlic Pungent, savory, lightly spicy raw; sweet and nutty when roasted or gently sauteed. -
Onions Sharp and sulfurous raw; sweet, savory, and mellow when cooked. -
Tomatoes Bright, tangy, sweet, juicy, and savory. -
Ginger Hot, citrusy, floral, peppery, and warming. -
Parsley Fresh, grassy, lightly peppery, and clean-finishing. -
Carrots Sweet, earthy, crisp when raw, and deeper and caramel-like when roasted. -
Potatoes Earthy and mild, turning fluffy, creamy, crisp, or sweet depending on variety and cooking method. -
Thyme Woodsy, floral, minty, peppery, and slightly lemony. -
Green onions Fresh, oniony, grassy, crisp, and milder than bulb onions. -
Cilantro Citrusy, grassy, fresh, slightly peppery; some people perceive it as soapy. -
Celery Fresh, grassy, watery, lightly bitter, and savory when cooked. -
Lemons Bright, sour, floral, zesty, and slightly bitter in the pith. -
Zucchini Mild, green, lightly sweet, and tender; browns nicely when moisture is managed. -
Cabbage Crisp, sweet, peppery raw; mellow, savory, and lightly sulfurous when cooked. -
Cucumber Cool, clean, watery, faintly grassy, and refreshing. -
Spinach Mild, slightly earthy, with a gentle iron-like edge that fades when cooked. -
Grape tomatoes Sweet, mildly tangy, and juicy with a firm bite and thin skin. -
Dill Bright, grassy, and lightly anise-like with a clean, fresh finish; slightly tangy when combined with dairy. -
Bell pepper Sweet and juicy with a fresh, vegetal aroma; red and yellow are noticeably sweeter than green, which carries a slight grassy bitterness. -
Avocado Rich and buttery with a subtle, grassy nuttiness and a smooth, almost custard-like texture. -
Eggplant Mild and faintly bitter when raw; cooked flesh turns silky and absorbs surrounding flavors, developing a smoky depth when grilled or roasted. -
Lemongrass Intensely citrusy and floral with a clean, herbal brightness; earthy and grassy on the finish, with none of the tartness of actual lemon. -
Basil Sweet and floral with a warm clove-like spice note and a faint peppery finish; Thai basil adds a sharper anise edge. -
Chives Mild, clean onion flavor with a fresh, grassy note; far more delicate than scallions or onions; almost sweet when very fresh. -
Shallots Mild, sweet, and lightly garlicky with a wine-like complexity that deepens when cooked; less sharp and sulfurous than yellow onion. -
Bean sprouts Mild, clean, and faintly grassy with a satisfying watery crunch; nearly neutral in flavor, making them an ideal textural filler. -
Sweet potato Sweet and earthy with a dense, starchy texture that turns soft and creamy when cooked. -
Mushrooms Earthy and savory with a rich umami depth; cremini and portobello are more robust and meaty than mild white button mushrooms; the flavor concentrates significantly when cooked. -
Rosemary Intensely aromatic and piney with a resinous, almost camphor-like quality, a floral lavender-like note, and a warm, slightly bitter finish. -
Okra Mild and grassy with a subtle sweetness; fresh okra has a clean crunch raw; cooked, it softens and releases a silky, thickening mucilage that carries the flavors of the dish. -
Corn Sweet, milky, and faintly grassy when fresh; starchy and concentrated when dried or aged; smoky and nutty when grilled over high heat. -
Coconut Mildly sweet with a rich, tropical creaminess; fresh coconut is delicate; dried is more concentrated and chewy; toasted develops a nutty caramel depth -
Jalapeno Bright, grassy, and moderately spicy with a crisp vegetal quality that mellows and sweetens with roasting or smoking. -
Green beans Fresh and mildly grassy with a pleasant vegetal sweetness; firm and snappy when properly cooked; becomes silky and more complex when long-braised. -
Romaine hearts Milder and sweeter than outer romaine leaves, with a satisfying crunch from the central rib; clean and slightly buttery with a very faint bitterness at the leaf tips. -
Apples Ranges from intensely tart (Granny Smith) to floral and honey-sweet (Fuji, Honeycrisp) to mild and gentle (Gala); texture varies from extremely crisp to softer and more yielding depending on variety and age. -
Blueberries Sweet with a gentle tartness and a subtle earthy, floral background note; wild/lowbush blueberries are more intensely flavored than cultivated highbush varieties. -
Leeks Gently sweet, mild, and oniony with a silky texture when slow-cooked; more delicate and nuanced than yellow onion, with none of the sharpness. -
Green peas Sweet, grassy, and faintly starchy with a tender pop; fresh sweet peas are the sweetest, frozen nearly as sweet; dried peas are earthy and starchy. -
Limes Sharply tart and bright with a floral citrus aroma; Persian limes are clean and acidic; Key limes are slightly more complex with a gentle floral sweetness behind the tartness. -
Mint Bright, cool, and refreshing with a clean menthol note (stronger in peppermint, gentler and sweeter in spearmint); slightly sweet on the finish. -
Lettuce Very mild, clean, and watery with a fresh crunch; butter lettuce has a slight sweetness; romaine and green leaf have a hint of bitterness at the ribs; iceberg is the most neutral and watery. -
Pineapple Brilliantly sweet with sharp, bright tropical acidity and a juicy, fibrous flesh. The flavor has notes of citrus, honey, and a distinctive tropical tang. The core is less juicy and more fibrous than the outer flesh. -
Radish Crisp and refreshingly peppery when raw, with a sharpness that ranges from mild (daikon, French Breakfast) to assertive (black Spanish radish); cooking mellows the bite into a gentle, slightly sweet earthiness. -
Red cabbage Mildly peppery and slightly earthy with a firm, waxy crunch when raw; becomes tender, sweet, and deeply savory when braised long with acid and aromatics. -
Strawberries Sweet and slightly tart with bright, floral top notes and a juicy, tender flesh; peak-season berries have a jammy depth that out-of-season ones lack entirely. -
Apricots Sweet, floral, and gently tart when ripe; dried apricots are intensely concentrated, jammy, and honeyed with a chewy texture and bright acidity. -
Pumpkin Mildly sweet, earthy, and subtly vegetal with a smooth, dense flesh that becomes silky when cooked; absorbs surrounding flavors readily. -
Sage Bold, earthy, and slightly peppery with a warm, musty, almost camphor-like quality. Fresh sage is more floral and bright; dried sage is deeper and more intense. When fried in butter it develops a nutty, savory richness that softens its bitterness. -
Plantains Green: starchy, neutral, and slightly astringent — like a very firm, savory potato. Yellow: mildly sweet and tender. Black/ripe: deeply sweet, caramelized, and soft with a flavor like banana candy. -
Bananas Fresh ripe bananas are sweet, soft, and faintly vanilla-scented with a creamy texture. Overripe bananas intensify to a deeper, jammy, almost caramel-like sweetness. Plantains are starchy and neutral when green, becoming sweet and soft when fully ripe. -
Oranges Bright, sweet-tart, and floral with a clean acidic finish; zest is intensely aromatic and perfumed with citrus oils; flesh is juicy with varying sweetness depending on variety. -
Watercress Peppery, slightly bitter, and intensely fresh with a clean, green aroma; the heat dissipates when cooked, leaving a mild, grassy sweetness. -
Turnip Mildly peppery and faintly bitter when raw, with a hint of earthiness; when roasted or braised, turns nutty and gently sweet; the texture is crisp raw and creamy-tender when cooked. -
Asparagus Grassy, sweet, and faintly bitter with a clean, spring-vegetable freshness. Raw asparagus is crisp and vegetal; cooking mellows the bitterness and develops a deeper, more complex sweetness with a savory undertone. The tips are the most tender and flavorful part. White asparagus is notably milder, earthier, and less bitter than green. -
Acorn squash Mild, slightly sweet, and nutty with a starchy, dense flesh that becomes tender and somewhat creamy when cooked. The flavor is subtler than butternut squash, with earthy undertones. It absorbs butter, brown sugar, and spices readily, making it an excellent canvas for both sweet and savory preparations. -
Mango Intensely sweet and aromatic with tropical floral notes, a hint of citrus brightness, and a juicy, buttery texture in ripe varieties. -
Beetroot Deeply earthy and sweet with a mild mineral undertone; roasting concentrates its natural sugars and mellows the raw earthiness. - 🍈 Bitter melon Distinctly and assertively bitter with a crisp, slightly watery texture when raw; cooking mellows the bitterness to a pleasantly complex backdrop.
- 🍑 Peaches Floral and sweet with a gentle tartness near the skin; the aroma is intense and honey-like at peak ripeness, with a lush, juicy texture.
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Ube Earthy, mildly sweet, nutty, and vanilla-adjacent, with a dense starchy body when cooked. - 🥬 Alfalfa sprouts Mild and slightly nutty, with a crisp, delicate crunch.
- 🥬 Artichoke Mild, slightly nutty, and faintly sweet, with a tender texture at the heart and base of each leaf.
- 🥬 Arugula Peppery and slightly bitter with a mustard-like bite, sharper than most leafy greens.
- 🥕 Baby carrots Sweet and crisp, milder than a whole carrot's peel-on flavor.
- 🫐 Blackberries Deep and slightly tart, turning sweeter as it ripens further.
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Bok choy Mild and slightly sweet with a crisp, watery stalk and a more tender, mustard-like leaf. -
Broccoli Mildly bitter and earthy raw, turning sweeter and milder once cooked. - 🥬 Brussels sprouts Slightly bitter and cabbage-like raw, turning nutty and caramelized when roasted.
- 🎃 Butternut squash Sweet, nutty, and faintly earthy with a rich, dense flesh that turns creamy and almost buttery when cooked. The flavor deepens and caramelizes with roasting. Raw, it is firm and relatively bland; heat transforms it entirely.
- 🍈 Cantaloupe Sweet and juicy, with a musky, floral aroma.
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Cauliflower Mild and slightly nutty raw, turning sweeter and softer once cooked. - 🍒 Cherries Sweet and juicy in dessert varieties, sharply tart in baking varieties, with a rich, dark fruitiness either way.
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Chili peppers Ranges from sweet and fruity to fiery and sharp depending on variety, with an underlying vegetal brightness common across the family. - 🥬 Coleslaw mix Crisp and mildly peppery, milder than fully dressed coleslaw until seasoned.
- 🥬 Collard greens Slightly bitter and earthy raw, mellowing into a sweeter, savory flavor with long cooking.
- 🫐 Cranberries Sharply tart and slightly bitter raw, mellowing into a tangy-sweet flavor once cooked with sugar.
- 🌴 Dates Deeply sweet with caramel and honey notes, and a dense, chewy, slightly sticky texture.
- 🍈 Dragon fruit Mildly sweet and faintly floral, often compared to a cross between kiwi and pear, with a crunchy-seeded texture.
- 🫛 Edamame Mild and slightly sweet, with a firm, buttery bite.
- 🥬 Endive Crisp and mildly bitter, with the bitterness most pronounced at the leaf tips.
- 🥬 Fennel Mild anise and licorice notes, sweeter and milder when cooked than raw.
- 🍇 Figs Sweet, jammy, and mildly floral, with a soft, seedy interior.
- 🍊 Grapefruit Tart and slightly bitter with an underlying citrus sweetness that varies by variety.
- 🍇 Grapes Sweet and juicy, ranging from tart to very sweet depending on variety and ripeness.
- 🌶️ Habanero pepper Intensely hot with a distinct fruity, slightly sweet, floral undertone beneath the heat.
- 🍈 Honeydew Mildly sweet and juicy with a subtle floral note, less musky and aromatic than cantaloupe.
- 🥬 Kale Earthy and slightly bitter raw, milder and sweeter once cooked down.
- 🥝 Kiwi Tart and sweet with a bright, tangy flavor and a soft, slightly grainy texture from the tiny seeds.
- 🍊 Mandarin Sweet, juicy, and mildly tart, with a fragrant peel and less acidity than a regular orange.
- 🥬 Microgreens Concentrated and often more intense than the mature vegetable, ranging from peppery to sweet depending on variety.
- 🍑 Nectarines Sweet and slightly tart with a more floral, intense flavor than a peach.
- 🥭 Papaya Sweet and musky when ripe, with a soft, buttery texture; unripe green papaya is crisp and nearly flavorless on its own.
- 🥕 Parsnips Sweet, nutty, and earthy, more pronounced than a carrot's sweetness, especially once roasted.
- 🍐 Pears Sweet and juicy when ripe, with a texture that ranges from grainy to smooth and buttery depending on variety.
- 🍇 Plums Sweet and tangy with a jammy, floral depth that deepens to a rich, wine-like intensity when cooked.
- 🌶️ Poblano pepper Mild and earthy, with a faint smoky sweetness when charred.
- 🍎 Pomegranate Sweet-tart and juicy, with a satisfying pop when the seeds are bitten.
- 🫐 Raspberries Sweet and tart with a delicate, almost floral fruitiness.
- 🥬 Rhubarb Sharply tart and slightly fruity, needing added sugar to be palatable.
- 🥕 Rutabaga Sweet and earthy with a mellow, slightly peppery finish.
- 🌶️ Serrano pepper Sharp and clean heat with a bright, grassy flavor, hotter than a jalapeño.
- 🫘 Snake beans Mild and slightly grassy, with a firmer, chewier bite than standard green beans.
- 🍝 Spaghetti squash Mild and slightly sweet, closer to other winter squash than to pasta, with a stringy, noodle-like texture once cooked.
- 🥬 Spring mix Mild with occasional peppery or bitter notes, depending on the greens included.
- 🥬 Swiss chard Slightly bitter and earthy, similar to spinach but with a more mineral edge and a crunchier stalk.
- 🍅 Tomatillos Tart and tangy with a bright, slightly herbal edge, mellowing into a rounder sweetness when cooked.
- 🍉 Watermelon Sweet, juicy, and refreshing, with a crisp, watery bite.
- 🍠 Yams Starchy and mildly sweet, drier and more fibrous than a sweet potato.