18 Fruits That Are Commonly Mistaken for Vegetables

red and green bell pepper and red apple on white plate

18 Fruits That Are Commonly Mistaken for Vegetables

  1. What’s the difference between fruits and vegetables from a botanical perspective?
  2. Why are some fruits commonly mistaken for vegetables?
  3. Are cucumbers and tomatoes fruits or vegetables?
  4. Why are legumes like peas and beans considered fruits?
  5. Are avocados and olives fruits or vegetables?
  1. A historical twist adds intrigue as a U.S. Supreme Court case once legally classified tomatoes as vegetables for taxation purposes, despite their botanical fruit status.
  2. Surprisingly, many commonly consumed fruits, including tomatoes, cucumbers, avocados, and zucchinis, are often mistaken for vegetables due to their integration into savory dishes.
  3. Beyond their roles in the kitchen, some fruits hold cultural and historical significance, such as olives and pumpkins, adding depth to their appreciation as more than just ingredients.
  4. The culinary versatility of certain fruits, like eggplants and beans, has allowed them to blend seamlessly into various dishes, making their true identities easily overlooked.
  5. The distinction between fruits and vegetables is not as straightforward as we might think, as botanically they are defined differently from their culinary classifications.

What we have on our plates can sometimes be quite deceptive. That “vegetable” you’ve been adding to your stir-fry could very well be a fruit in disguise. 

You heard that right! 

The culinary world and science have different take on classifying certain foods. With “18 Fruits That Are Commonly Mistaken for Vegetables,” we aim to debunk some popular misconceptions and provide enlightening insights into these unexpected food categories. But why does this confusion even exist, and how can we differentiate between fruits and vegetables more accurately?

In this blog post, we will demystify these ambiguities and provide you with a list of 18 fruits you’ve likely been identifying as vegetables all this time. The objective is simple: to help you understand the fascinating world of fruits and vegetables better, and maybe even surprise you a bit along the way. After all, aren’t the best learning experiences often filled with unexpected revelations?

What is Technically a Fruit?

In our everyday conversations, we tend to refer to sweet, natural, juicy foods as “fruits”, right? However, a fruit’s technical definition, from a botanical perspective, is quite different. 

Have you ever wondered about this?

Let’s delve into the world of botany for a moment. Technically, a fruit is the mature ovary of a flowering plant, usually containing seeds. This definition might sound complicated, but in simple terms, if it grows from a flower and seed, it’s scientifically classified as a fruit. 

sliced orange fruit and many other fruits


Let’s take this one step further. Fruits can be categorized into three main types: simple, aggregate, and multiple. Simple fruits, like peaches or avocados, develop from a single ovary of a single flower. Aggregate fruits, like strawberries, form from many ovaries of a single flower. Finally, multiple fruits, such as pineapples, develop from many ovaries of many flowers. Each of these fruit types exhibits unique characteristics and growth patterns.

But the question lingers, why are some fruits frequently mistaken for vegetables? 

This discrepancy mainly stems from the culinary world. Chefs often classify fruits and vegetables based on flavor profiles and usage in different recipes, rather than botanical properties. Thus, fruits that are less sweet and more versatile in savory dishes—like tomatoes or zucchini—are commonly labeled as vegetables in the kitchen. 

It’s no wonder that many of us get tripped up!

What is Technically a Vegetable?

In the previous section, we highlighted how fruits, from a scientific viewpoint, are defined. Now, let’s pivot and consider their often-confused counterparts – vegetables. 

How do we define a vegetable, and why are there persistent mix-ups between fruits and vegetables?

Botanically a vegetable is generally any vegetative non-reproductive part of a plant that is consumed by humans as food as part of a savory meal. Which is not a mature ovary or a fruit. It includes a wide variety of plant parts, ranging from leaves (like spinach), and roots (like carrots), to stems (like asparagus), and more.

red green and yellow chili peppers and green chili peppers

From a culinary perspective, vegetables are typically less sweet than fruits and are used predominantly in savory dishes. Unlike fruits, which are generally determined by a standard botanical definition, vegetables are more loosely classified based on culinary usage and cultural traditions.

But, why are some vegetables often mistaken for fruits? 

This confusion arises when we consider plants that are technically fruits by botanical standards, but due to their flavor profile and culinary usage, are typically considered vegetables. 

Think about tomatoes or bell peppers. They aren’t sweet, are they? 

They lend themselves to salads, stir-fries, and other savory dishes. Therefore, in the kitchen, they’re often treated as vegetables.

Can you imagine stirring diced apples into your pasta sauce or grilling slices of pear on the barbecue alongside your bell peppers? It doesn’t quite fit, does it? 

This culinary context is the root cause of the perplexity surrounding fruits and vegetables.

List of 18 Fruits That You Think Are Vegetables

Now that we’ve uncovered the technical definitions of fruits and vegetables let’s dive into the heart of this discussion. 

Here are 18 fruits that, due to their characteristics and culinary usage, you might have been assuming were vegetables. Brace yourself, some might truly surprise you!

1. Tomatoes

red tomato on white surface

You likely saw this one coming!

A popularly common ingredient used in different recipes worldwide, the tomato, teeming with vitamins A and C, is technically a fruit with seeds inside them. It’s culinary versatility and savory flavor profile has granted it the status of a vegetable in the kitchen.

Interestingly, in the 1893 U.S. Supreme Court case Nix v. Hedden, tomatoes were legally defined as vegetables, primarily for taxation purposes. Botanically, however, they are indeed fruits, specifically a variety called “berries.” From zesty Italian marinara sauces to refreshing Mediterranean salads and robust Indian curries, tomatoes bring a world of flavor to our plates.

2. Cucumbers

bowl strainer and Cucumbers placed inside it

These refreshing, hydrating fruits are from the same family as melons and squash. Typically used in salads, pickles, or chilled soups, cucumbers have stealthily masqueraded as vegetables due to their mild flavor, and slightly sweet and light crunchy texture.

Cucumbers are highly perishable fruits with a water content, of about 95%, making them an excellent choice for staying hydrated, especially during warm weather. Moreover, cucumbers are packed with essential nutrients like vitamin K and potassium, adding to their health benefits.

3. Peppers

red bell peppers on brown surface

Yes, that’s right, your bell peppers are indeed fruits!

As members of the nightshade family, peppers grow from flowers and encase seeds, aligning with our botanical definition of fruit. However, their usage in savory dishes may have led you to believe otherwise. Surprisingly, bell peppers are also an excellent source of vitamin C, which gives a sour mouth taste.

In fact, a medium-sized red bell pepper packs more than 150% of the recommended daily allowance for this immune-boosting vitamin. Comes in a variety of colors, each with its unique flavor profile, peppers add a vibrant touch and crisp texture to any food. Their sweet or spicy flavors are a favorite in cuisines from around the world, gracing everything from Mexican fajitas to Italian ratatouille and Chinese stir-fry.

4. Avocados

Avocados sliced

Despite their soft, oily, and butterfly appearance in salads and savory spreads, avocados are, in fact, fruits. Specifically, they’re a type of single-seeded berry. Rich in healthy monounsaturated fats, they’re a deliciously deceptive fruit!

Moreover, they’re powerhouses of nutrition, providing the body with high levels of potassium, fiber, and vitamins E and K.

But did you know avocados also played a role in ancient culinary history?

Archaeologists have discovered avocado seeds buried with Incan mummies dating back to 750 B.C. From guacamole to avocado toast, and even in smoothies, avocados have certainly claimed their place in modern cuisine.

5. Zucchinis


Zucchinis, or courgettes, are fruits that are often used in cooking as a vegetable. Belonging to the squash family, they grow from zucchini flowers and house seeds, making them fit the botanical criteria for being a fruit. Their mild flavor and versatile texture make them a popular ingredient in a wide range of dishes, from stir-fries and soups to bread and muffins.

Have you ever tried a slice of moist, sweet zucchini bread?

Then you’ve experienced the unique charm of this adaptable fruit. Moreover, zucchinis are a rich source of vitamins C and B6, manganese, and potassium. They’re also a low-calorie option for those watching their intake. The next time you grill a zucchini or blend it into a soup, take a moment to appreciate the culinary magic of this beloved fruit, so often mistaken for a vegetable.

6. Pumpkins


Associated more with Halloween decorations or spiced lattes, pumpkins are technically fruits. As a member of the squash family, their growth from a flower and their seed-bearing nature put them firmly in the fruit category. They are far more than just fall décor or a latte flavor; these vibrant fruits are packed with nutrients, including a substantial amount of beta-carotene, which our bodies convert into vitamin A.

But the goodness of pumpkins doesn’t stop at the fruit itself – even their seeds are full of nutrients like magnesium, zinc, and fatty acids. From the comforting pumpkin soup to the traditional pumpkin pie, and even toasted pumpkin seeds as a snack, each part of this fruit offers culinary delight.

7. Olives

Olives placed in 3 bowls

Though often paired with cheese or topping your pizza, olives are fruits. Growing from the olive tree’s flower and containing a single seed, they’re one of the world’s oldest known fruits. Their unique combination of tangy and bitter flavors has made them a staple in Mediterranean cuisine and beyond. Moreover, olives and their oil are renowned for their health benefits, being rich in monounsaturated fats, which are known for promoting heart health.

The olive tree also holds significant cultural and historical importance in regions like Greece, where it symbolizes peace and prosperity. From olive oil drizzled on a Greek salad to a martini garnished with an olive, this fruit adds a touch of sophistication to a multitude of dishes and beverages.

The next time you pop an olive into your mouth, take a moment to appreciate its journey from one of the oldest fruit trees to your plate, often incognito as a vegetable.

8. Eggplants


Often found in savory dishes, eggplants, or aubergines, are technically fruits. Growing from a flower and containing seeds, these versatile ingredients are fruits that have been masquerading as vegetables. With their sponge-like texture, eggplants absorb flavors like a culinary chameleon, making them perfect for a wide array of dishes, from the Italian classic Eggplant Parmesan to the smoky Middle Eastern dip, Baba Ganoush.

Not to mention, they are a great source of dietary fiber, vitamin B1, and copper.

And have you noticed their shiny, deep purple skin?

That’s due to a powerful antioxidant called nasunin. The next time you bake, grill, or sauté this delectable fruit, remember, you’re enjoying a chameleon of the culinary world that’s often disguised as a vegetable.

9. Okra

Okra vegetable in white bowl
Photo by Neha Deshmukh on Unsplash

Okra, also known as Ladyfinger, known for its usage in stews and soups, is a fruit. Its seed-filled pods, which grow from the okra flower, classify it as a fruit rather than a vegetable, contrary to popular belief.

Okra may be infamous for its ‘slimy’ texture when cooked, but did you know that’s actually due to a substance called mucilage, which can aid in digestion?

Moreover, this green, spear-shaped fruit is rich in vitamins A, C, and K, along with calcium and potassium. It’s a key player in Southern American cuisine and is also loved in the Middle East, Africa, and Asia. You might have tasted it in gumbo, where it not only adds flavor but also helps thicken the stew.

10. Peas

shallow focus photography of green pea on brown wooden surface

Typically thought of as a vegetable, peas are, surprisingly, a fruit. Pea pods are the fruit of the plant, containing several seeds – peas. Despite being a fruit, peas are usually paired with vegetables due to their taste and cooking methods. Beyond their delicate sweet flavor, peas offer substantial nutritional value. They are packed with fiber, protein, vitamins A, C, and K, and several B vitamins.

Have you ever noticed that frozen peas are a common go-to for treating minor bumps and sprains?

That’s because they are flexible enough to conform to body contours while still delivering a cold press! Whether stirred into risotto, mixed into a salad, or pureed into a soup, peas have been playing the vegetable role so well, we often forget their true botanical identity.

11. Beans

brown wooden spoon with red and brown beans

Whether green, kidney, or pinto, all kinds of beans are fruits since they develop from a flower and encase seeds. Their savory taste and common use in main dishes have made them popularly misclassified as vegetables. Each type of bean brings a unique flavor, texture, and blend of nutrients to the table. They are high in protein and fiber, making them a staple in vegetarian and vegan diets.

Have you ever enjoyed a rich, hearty chili with kidney beans? Or savored a refreshing green bean salad? Or relished the creamy texture of pinto beans in your burrito?

These culinary experiences are courtesy of this versatile fruit that’s often seen as a vegetable. From the humble baked bean to the more exotic edamame, beans have infiltrated our meals so seamlessly that we hardly notice their disguise.

12. Corn

yellow and white corn

A staple in diets around the globe, corn is technically a fruit. Each kernel is a seed that grows from the flower of the corn plant, making corn a grain and a fruit. From the sweet, juicy kernels of summer corn on the cob, slathered in butter, to the hearty cornmeal used in baking or polenta — it’s hard to imagine our culinary landscape without corn. Even popped corn, a favorite movie snack, comes from these versatile fruits.

Moreover, corn is a good source of dietary fiber, vitamins B and C, and several minerals. It also plays a significant role in the production of biofuels, livestock feed, and even certain types of plastics. Whether you enjoy it straight off the cob, ground into tortillas, or popped for a snack, remember that you’re not just munching on a grain or a veggie, but a very resourceful fruit!

13. Butternut Squash

stainless steel knife on brown wooden chopping board with Butternut Squash

As a member of the squash family, butternut squash is a fruit. Its hard shell, sweet, nutty flavor, and seedy interior contradict its common categorization as a vegetable. This golden, bell-shaped fruit is a cold-weather staple, making appearances in various autumn and winter dishes. From velvety butternut squash soup to roasted cubes, it’s a fruit that comfortably fits into the culinary world as a vegetable. Butternut squash is not only delicious but also loaded with vitamins A and C, fiber, and potassium.

Have you ever indulged in a creamy butternut squash risotto or a sweet and savory butternut squash pie?

If so, you have enjoyed the diverse flavors of this deceiving fruit. The next time you’re scooping out the seeds from a butternut squash remember it’s not just a warming winter ‘veggie,’ but a resourceful fruit.

14. Peanuts

bunch of brown peanuts

Despite their misleading name, peanuts are not nuts at all. They’re legumes that grow underground, making them technically fruits. Peanuts are versatile and globally loved – think peanut butter, peanut sauce, or simply roasted peanuts. They’re an excellent source of plant-based protein and packed with healthy fats, making them a nutritious snack.

Ever enjoyed a PB&J sandwich or savored a Thai peanut curry?

Then, you’ve tasted the delights this fruit in disguise can offer. Interestingly, peanuts grow from flowers that, after pollination, burrow into the ground to form the fruiting body, the peanut. So, the next time you grab a handful of peanuts for a quick snack or slather some peanut butter on your toast, know that you’re enjoying a fruit that’s been masquerading as a nut!

15. Chilies

red chili peppers in clear glass bowl

Regardless of their spicy taste, all chilies are technically fruits because they grow from the flowers of the chili plant and house seeds. Chilies, with their vibrant colors and varying degrees of heat, are an indispensable ingredient in many cuisines. They can turn any dish from ordinary to extraordinary with their unique spicy flavor profiles, from the gentle warmth of paprika to the fiery kick of habanero.

Do you fancy a hot salsa or enjoy a spicy stir-fry?

If so, you’ve savored the spicy flavorful treat these tiny fruits deliver. Rich in vitamins A and C, chilies are more than just a spice – they’re a health-boosting fruit that adds depth and complexity to our dishes. So the next time you’re spicing up your meal with a dash of chili, remember, you’re adding a touch of fruity fire!

16. String Beans

focus photography of green string beans

Also known as green beans, string beans are technically fruits. As they contain seeds and develop from a flower, they classify as fruits, despite their common usage as vegetables. These slender, vibrant green fruits are a versatile addition to numerous dishes. Whether blanched and tossed in a salad, steamed as a healthy side dish, or sautéed with garlic for a simple yet delicious stir-fry, string beans bring a unique combination of crunch and subtle sweetness to the table.

Their adaptability in a range of cuisines, from the robust flavors of Mediterranean food to the subtle nuances of Asian dishes, speaks volumes about their culinary importance. These unassuming ‘fruits’ are packed with vitamins and fiber, making them a wholesome choice for any meal. The next time you add some string beans to your shopping list, remember, you’re not just buying a vegetable side dish, but a fruit that’s as nutritionally rich as it is culinary versatile.


Did any of these surprise you? It’s fascinating how our culinary habits can shape our understanding of food categories, isn’t it?

To wrap up, we’ve explored the fascinating world of fruits, only to find that many items we’ve long considered vegetables are in fact fruits. From the savory tomatoes that adorn our salads and pasta to the crunchy peppers we sauté in stir-fries, to the hearty pumpkins we carve at Halloween, these are all fruits in disguise. Even legumes such as beans, peas, lentils, and peanuts technically fall into the fruit category, illustrating the complexity and diversity within the world of botany.

Understanding the difference between fruits and vegetables is more than a matter of semantics. It can reshape our perception of the natural world, enrich our culinary experiences, and even enhance our dietary choices. It’s a testament to the beauty and diversity of nature, reminding us that things aren’t always as they seem.

With this newfound knowledge, don’t hesitate to share these surprising revelations with your friends and family. After all, who wouldn’t be intrigued to know that their favorite vegetable might just be a fruit? Knowledge has a way of enhancing our everyday experiences, and this is no exception.

So, the next time you’re preparing a meal or strolling down the produce aisle, remember: Not everything is as it appears at first glance. And that’s the true beauty of nature’s bounty!


Can a fruit be a vegetable at the same time?

While the botanical definition of fruits and vegetables is distinct, in culinary terms, there can be overlap. Many botanical fruits like tomatoes, cucumbers, and peppers are treated as vegetables in the kitchen due to their taste and usage in recipes. So, in a culinary sense, they can be considered both.

Is it true that bananas are berries?

Yes, surprisingly, bananas are technically berries. A berry is a fleshy fruit that comes from a single ovary of a flower and has seeds inside. So, botanically speaking, bananas fit the description of a berry.

Why are some fruits sweet and others not?

The sweetness in fruits comes from natural sugars that develop as the fruit grows and matures. The level of sweetness can vary based on a variety of factors, including the type of fruit, the specific variety, and how ripe the fruit is. Some fruits, like berries and melons, tend to be sweeter, while others, like avocados and tomatoes, are less so.

Are all nuts and seeds fruits?

Not all seeds and nuts are fruits, but many are. Botanically speaking, fruits develop from the ovary of a flower and contain seeds. So, seeds are a part of the fruit, but they aren’t fruits themselves. As for nuts, while culinary nuts like almonds are seeds, true nuts, like acorns, are indeed fruits.

Are mushrooms considered vegetables?

While mushrooms are often found in the produce section and used like vegetables in cooking, they are actually a type of fungi and not classified as either a fruit or vegetable botanically.

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