Eggplant. A species of nightshade grown for its edible fruit.

Plantains

Burro bananas are more squared in shape than common yellow bananas. When ripe, the skin is yellow with black spots and the flesh is creamy white. It has a tangy, lemon-banana flavor and is generally soft, getting firmer towards the center.

Annona purpurea is an edible fruit and medicinal plant in the sweetsop family. The skin is covered with spiky, hook like projections.

A tender low-growing herb commonly known as basil.

Food.

A green fruit bearing on plants up to 6 ft tall. The fruit are fingerlike with a pentagonal cross section and taper to a long point. It is often cooked by boiling or steaming and in some areas is regarded as an aphrodisiac.

A type of plaintain.

Inga feuilleei is a legume that produces a podded fruit with a smooth textured, sweet, edible white pulp surrounding the seeds.

Bok Choy

A torpedo, oval, or pear shaped fruit. The fruit bears on a large leafed tree up to 10m tall. When green, it is cooked as if a vegetable. The flesh contains an enzyme named papain that serves as an effective meat tenderiser. When ripe it is yellowish-orange in colour. The flesh is bright orange, soft, and sweet. The insides are hollow containing a lots of seeds with each seed contained in a small liquid filled sac. The seeds and the fluid surrounding them have a bitter taste.

A roti made with butter, usually ghee. Oil is rubbed on both sides, then it is cooked on a tawah. This gives the roti a crisp outside. When it almost finished cooking, the cook begins to beat it, causing it to crumble

A sweet dessert made from flour and cream of wheat.

A dish consisting of mixed meat stewed with capers, olives, raisins and prunes, wrapped in cornmeal, then wrapped in banana or plantain leaves and boiled.

A dessert item similar to bread pudding that is made from any combination of cassava, coco, sweet potato, or cornmeal along with flour, sugar and spices like nutmeg and cinnamon. The mixture is traditionally wrapped in leaves (banana or taro) or cloth and then boiled until cooked.

Fruit of the Bactris gasipaes which is a species of palm native to the tropical forests of South and Central America. The fruit is a drupe with edible pulp surrounding the single seed, 4–6 cm long and 3–5 cm broad. The rind (epicarp) of the fruit can be red, yellow, or orange when the fruit is ripe, depending on the variety of the palm.

A one-pot mixture of peas and rice, cooked with meat

This is the fruit of a medium to evergreen tree, endemic of the Antilles with a wide canopy of big, oval leaves. Its wood is hard, firm, strong and very heavy, so it is widely used to build furniture and light posts. Rounded fruit, with a sparse, sweetish pulp, are yellow-orange with creamy taste, sometimes mushy, with a delightful and delicate flavor.

Savoury fritter made from seasoned split pea flour. Traditionally served with chutney.

A banana-shaped pepper that changes from pale to deep yellow or orange as they mature.

Inga edulis (eng. ice-cream-bean) is a fruit native to South America. The pods contain black seeds which are embedded in a thick white juicy pulp that tastes slightly like vanilla ice cream.

Otaheite apple; Pear shaped fruit with red skin and white flesh. Typically, they contain a single large seed. However, they may occasionally be seedless. The fruit is sweet and is usually eaten raw or used to make drinks.

Ambarella. An edible fruit growing on large trees up to 30m. The fruits have thick, sometimes leathery skin and dendritic (fibrous or hairy) seeds. While unripe, the flesh is crisp and firm with a tart acidic taste. As it ripens, it turns yellow, becomes soft and develops a sweet taste and fragrant smell. Both ripe and unripe fruits can be eaten raw. It is also often prepared by juicing, stewing with ginger and sugar, pickling with peppers and spices, or made into chow.

Ambarella. An edible fruit growing on large trees up to 30m. The fruits have thick, sometimes leathery skin and dendritic (fibrous or hairy) seeds. While unripe, the flesh is crisp and firm with a tart acidic taste. As it ripens, it turns yellow, becomes soft and develops a sweet taste and fragrant smell. Both ripe and unripe fruits can be eaten raw. It is also often prepared by juicing, stewing with ginger and sugar, pickling with peppers and spices, or made into chow.

A cream-based liqueur. Main ingredients typically include milk, eggs, sugar, rum, and other minor ingredients such as vanilla, nutmeg, cinnamon, and lemon rind. A variant type is prepared with concentrated liquid coffee or instant coffee powder.

A baked desert item similar to bread pudding that is made with various ingredients. The primary ingredients include flour, sugar, and some or all of the following in any combination: cassava, coco, sweet potato, cornmeal. In some countries a traditional method of preparation involves baking with a fire source above as well as below. This gives rise to the expression "Hell a top, hell a bottom, hallelujah in the middle".

A torpedo, oval, or pear shaped fruit. The fruit bears on a large leafed tree up to 10m tall. When green, it is cooked as if a vegetable. The flesh contains an enzyme named papain that serves as an effective meat tenderiser. When ripe it is yellowish-orange in colour. The flesh is bright orange, soft, and sweet. The insides are hollow containing a lots of seeds with each seed contained in a small liquid filled sac. The seeds and the fluid surrounding them have a bitter taste.

Mandarin orange or tangerine.

A sweet treat (primarily for children) made with ice and syrup. The ice is packed or pressed in a small glass where it sticks together. It is then removed from the glass and coated with flavoured syrup.

A yellow fruit with crisp flesh and a large hollow cavity containing a single seed. The fruit has a strong fragrance reminiscent of rose water. The trees tend to grow in shaded valleys and close to rivers.