Onions in Libya
Libyans have the highest per capita consumption of onions.
Sweeter bell pepper
A bell pepper’s flavor becomes sweeter and milder the longer the pepper ripens.
U.S. melon consumption
The average American consumes approximately 27 pounds of melons each year, according to the Ag Marketing Resource Center, with the U.S. one of the world’s leading melon consumers.
Strawberry family
Strawberries, along with other popular berries like blackberries, boysenberries, and raspberries, are members of the rose (Rosaceae) family.
Honey in Ancient Egypt
Ancient Egyptians used honey for embalming the dead.
Cabbage and coleslaw
The majority of cabbage used in the United States is used for processing coleslaw.
Peaches and nectarines
While peaches and nectarines are very similar and of the same species, a gene variant between the two means that peaches are covered in fuzz, while nectarines are not.
Orange segments
The average orange consists of 10 segments.
White asparagus
White asparagus and green asparagus come from the same plant species. The only difference is in how they are grown. White asparagus is grown underground and deprived of light, while green asparagus is grown above the ground. Both can be used interchangeably in cooking.
Christopher Columbus and melons
It’s said that Christopher Columbus introduced melons to the New World, transporting their seeds across the ocean.
Broccoli in the U.S.
Broccoli has been grown in the United States since 1925.
Sweet potato name
What U.S. consumers typically think of as orange “yams” are actually sweet potatoes. A true yam is generally imported from the Caribbean and contain a pinkish white center.
Watermelons’ water content
Watermelons get their name from their high water content (approximately 92%).
Artichokes and ancient Romans
Artichokes were considered a delicacy and aphrodisiac by ancient Romans. The wealthiest Romans would eat artichokes with honey, vinegar, and cumin.
Apple consumption
The average American eats 11.6 pounds of apples per year.
The three sisters
Corn (maize), beans, and squash have been called the “three sisters” because Native Americans historically planted them in a group, believing they thrive best when together.
Lettuce color
Darker lettuce greens are considered more nutritious than lighter greens because they are richer in nutrients like vitamin A and carotenoids.
Avocados as butter
18th-century European sailors called avocados “midshipman’s butter” and spread it on their hardtack.
Banana consumption
The average American eats 11.3 pounds of bananas each year.
Mangoes, cashews, and pistachios
Mangoes, cashews, and pistachios are all part of the cashew family (Anacardiaceae).
U.S. apricot growing
Ninety-five percent of U.S.-grown apricots are grown in the San Joaquin Valley and other parts of northern California.
Onion Breath
Chewing fresh parsley helps get rid of onion breath.
Pineapple Name
The word pineapple was coined in the mid-17th century due to the fruit's resemblance to a pine cone.
Cantaloupe Popularity
Cantaloupes are the most popular type of melon consumed in the United States.
Broccoli and Calcium
Broccoli can contain as much calcium per ounce as milk.
Banana Seeds
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.
Carrot Popularity
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.
Brussels sprout name
Brussels sprouts were likely named after the capital of Belgium, where they are believed to have originated.
Bell pepper colors
Red and green bell peppers are the same; the pepper’s color just depends on the stage of ripeness. Red bell peppers are simply ripened green peppers.
Why onions make you cry
What is it about onions that brings tears to your eyes? It’s their sulfuric compounds.