Oddballs of the produce stand, tomatoes and avocados are fruits, as most people know. Yet more often than not they're found alongside vegetables in savory culinary preparations.
Botanists define a fruit as the portion of a flowering plant that develops from the ovary. It contains the seeds, protecting them and facilitating dispersal. The definition of a vegetable is a little fuzzier: any edible part of a plant that isn't a fruit. Subcategories within the fruit family—citrus, berry, stonefruit or drupe (peaches, apricots), and pome (apples, pears)—are determined by which parts of the flower/ovary give rise to the skin, flesh and seeds.
Strawberries and raspberries aren't really berries in the botanical sense. They are derived from a single flower with more than one ovary, making them an aggregate fruit. True berries are simple fruits stemming from one flower with one ovary and typically have several seeds. Tomatoes fall into this group, as do pomegranates, kiwis and—believe it or not—bananas. (Their seeds are so tiny it's easy to forget they're there.)
So, bananas are berries and raspberries aren't.
There are so many similar side dish recipes out there, it can be hard to find one that stands apart. Don't worry, we've got you covered with this 20-minute easy Fiesta Rice Skillet! The black beans and fresh salsa give it a bold flavor that'll get the fiesta started in your mouth. The great thing about this side dish is that you can serve it up with a roasted chicken or for taco Tuesday. No matter how you eat it, you just can't go wrong.
- 2 tablespoons vegetable oil
- 2 tablespoons chopped onion
- 1 1/2 cups uncooked long-grain white rice
- 3 cups chicken broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1 cup fresh salsa
- 1 teaspoon cumin
- 2 tablespoons chopped cilantro