If you're throwing away any seemingly inedible portions of produce, think again. Here are 13 parts of fruits and vegetables you might not know you can eat.

Beta-carotene is responsible for the intense warm hues of many fruits and vegetables. Think: carrots, sweet potatoes, mangoes ...

Vietnam spent over 400 million USD importing fruits and vegetables from China, with Chinese produce now flooding local ...

Purple carrots, blue potatoes, and black tomatoes? Plant a garden full of colorful vegetables and eat the rainbow!

Test your observation skills with this fun visual puzzle! Spot the hidden cherry among various fruits and vegetables in just 13 seconds and see if you're among the sharpest 1%.

Get our newsletter! One reader wonders why more flowers and fruits aren't blue-hued. Illustration by Marilyn Foehrenbach Q: Why are more fruits and flowers red, orange or yellow than blue?

One family of plants accounts for several red fruit we can see in late fall and winter, the rose family. This family includes apples, plums, cherries, hawthorns, pears and others as well as the roses.

Are raw or cooked fruits or vegetables better? Find out which ones are better eaten raw or cooked and how best to cook them.

Fruits, vegetables, herbs and more to grow and plant in the garden Subscribers are entitled to 10 gift sharing articles each month. These can be shared with friends and family who are not subscribers.

Capsicum Capsicum, or bell peppers, come in a wide range of bright colors like red, yellow, and green. These brightly colored "vegetables" make their way into salad dressings, stir-fries, and pickles.

These recipes highlight how often discarded parts of fruits and vegetables can be turned into flavorful meals, promoting sustainability and resourcefulness in cooking.