18th-century European sailors called avocados “midshipman’s butter” and spread it on their hardtack.
The average American eats 11.3 pounds of bananas each year.
Mangoes, cashews, and pistachios are all part of the cashew family (Anacardiaceae).
Ninety-five percent of U.S.-grown apricots are grown in the San Joaquin Valley and other parts of northern California.
Chewing fresh parsley helps get rid of onion breath.
The word pineapple was coined in the mid-17th century due to the fruit's resemblance to a pine cone.
Cantaloupes are the most popular type of melon consumed in the United States.
Broccoli can contain as much calcium per ounce as milk.
The yellow Cavendish bananas most of us eat today have been bred to be seedless. The little black dots in the middle of the banana are immature seeds that won’t develop. However, some wild banana fruits do contain hard seeds.
Carrots experienced a resurgence in popularity in the U.S. when “baby carrots” were introduced in 1986. Since then, baby carrots have become the fastest-growing segment of the carrot industry and are among the most popular produce items sold in supermarkets.