Fruit edible, cooked

Fruit edible, cooked
Fruit said to be edible after cooking or processing. Aechmea, Alibertia, Artocarpus, Blighia, Cajanus, Canavalia, Capsicum, Carica, Cassia, Ceiba, Chayota, Cocos, Crotalaria, Cucurbita, Cyphomandra, Dolichos, Elaterium, Enterolobium, Guilielma, Hibiscus, Lagenaria, Lens, Luffa, Momordica, Montrichardia, Mucuna, Musa, Neptunia, Nymphaea, Phaseolus, Physalis, Prosopis, Psophocarpus, Sechium, Sesbania, Sicana, Solanum, Spathiphyllum, Vicia.

EthnoBotanical Dictionary. 2013.

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