Botanic fruits and culinary fruits

Many foods are botanically a fruit, but are treated as vegetables in cooking. These include cucurbits (e.g. squash and pumpkin), maize, tomatoes, aubergines (eggplants) and green peppers, along with nuts, and some spices, such as allspice, nutmeg and chiles.

Rarely, culinary "fruits" are not fruits in the botanical sense. For example, rhubarb may be considered a fruit, though only the astringent stalk, or petiole, is edible. In the commercial world, European Union rules define carrot as a fruit for the purposes of measuring the proportion of "fruit" contained in carrot jam.

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