apricot |
the color of such fruit when ripe. [1/3 definitions] |
bell pepper |
the apple-sized fruit of this plant, usu. red when ripe but often eaten green; sweet pepper. [1/2 definitions] |
bittersweet |
a climbing, woody vine found in North America, bearing orange fruit that splits open when ripe to expose red-coated seeds. [1/5 definitions] |
cerise |
a bright red color, resembling that of ripe cherries. |
codling1 |
a small apple that is not ripe. |
fruit fly |
any of numerous small flies whose larvae feed on ripe fruits and vegetables. |
grain |
in certain systems of weight, the smallest unit, derived from the weight of a ripe grain of wheat and equal to one seven-thousandth of a pound or 64.798 milligrams. [1/11 definitions] |
green |
not completely grown; not ripe. [1/11 definitions] |
greening |
any of various types of apple whose skin remains green when the fruit is ripe. |
harvest |
the gathering of ripe crops, or the amount gathered. [2/3 definitions] |
harvester |
one who gathers ripe crops. [2 definitions] |
jewelweed |
any of several plants in the balsam family having spurred orange-yellow flowers and seedpods that burst open when ripe. |
juice |
the natural fluid contents of any plant or animal tissue; liquid extracted from a ripe fruit for drinking. [1/3 definitions] |
lemon |
the color of this fruit when ripe. [1/5 definitions] |
mature |
to cause to become ripe or fully developed. [1/4 definitions] |
medlar |
the applelike fruit of this tree, hard and bitter when ripe, but edible when in the early stages of decay. [1/2 definitions] |
mellow |
soft, juicy, and full of flavor, because it is ripe. [1/5 definitions] |
olive oil |
oil pressed from ripe olives. Olive oil is used for cooking. |
orange |
the color of this fruit when ripe; the color between red and yellow on the color spectrum. [1/4 definitions] |
overripe |
too ripe; almost spoiled. |
pectin |
a heavy gelatinous substance that occurs in some ripe fruits and is used in making jellies, jams, and some drugs and cosmetics. |