Several vegetables that we commonly refer to are technically classified as fruits due to their botanical definition as seed-bearing structures developed from the ovary of a flowering plant.
These include tomatoes, which are rich in vitamins and antioxidants despite culinary use as vegetables.
Bell peppers, known for their vibrant colors and crisp texture, also fall under this category.
Cucumbers, often used in salads and pickles, are botanically classified as fruits due to their seeds and origin from a flowering plant's ovary.
Additionally, eggplants, known for their purple color and versatility in dishes worldwide, share this botanical classification.
Lastly, zucchinis, prized for their mild flavor and culinary versatility, are also considered fruits in botanical terms.