Krillion Recorded answers
147 recorded answers
How to approach it
Treat the wording as two separate tests and settle both before answering. First, decide how wide your reading of fruit and vegetable is going to be: culinary categories, botanical ones, and the grey zone of things cooks treat as vegetables while botanists insist they are fruit all qualify, so a generous net costs nothing. Second, concentrate on interior colour rather than outside appearance, since skin misleads more often than it helps. Then travel along a spectrum from everyday shopping to specialist growers' lists, heritage cultivars, wild foraging and edible fungi. Jot down several candidates and choose the one you can defend in a sentence. Obscurity carries the points, so the obvious answer that arrived first is usually the weakest. Keep one reserve in mind in case your opening pick feels too common.
Get a hint
Begin with the produce you handle every week and ask which of those items would surprise a cook who sliced one open for the first time.
A little more
Then widen the search to tropical stalls, wild hedges, allotment beds, heritage seed catalogues and the edible fungi that foragers carry home in a basket.
One step further
Narrow it down to the unusual end of that list: old cultivars selected for deep colour, little-known wild species and a few mushrooms whose cut flesh darkens within minutes.
Reveal answers 147
- MayhawDeep Cut85points
- Molucca raspberryDeep Cut85points
- Mountain raspberryDeep Cut85points
- Nanking cherryDeep Cut85points
- Natal plumDeep Cut85points
- Native cherryDeep Cut85points
- Native raspberryDeep Cut85points
- Nepalese raspberryDeep Cut85points
- Organ pipe cactus fruitDeep Cut85points
- PeppadewDeep Cut85points
- PhalsaDeep Cut85points
- Pink lemonDeep Cut85points
- Pink oyster mushroomDeep Cut85points
- Pink pineappleDeep Cut85points
- Pink-pulp jaboticabaDeep Cut85points
- Piquillo pepperDeep Cut85points
- Pitaya agriaDeep Cut85points
- Pitaya de QueretaroDeep Cut85points
- PluerryDeep Cut85points
- PluotDeep Cut85points
- Purple-flowered raspberryDeep Cut85points
- QuandongDeep Cut85points
- Ramiro pepperDeep Cut85points
- Red amaranthDeep Cut85points
- Red chokeberryDeep Cut85points
- Red durianDeep Cut85points
- Red elderberryDeep Cut85points
- Red finger limeDeep Cut85points
- Red gooseberryDeep Cut85points
- Red huckleberryDeep Cut85points
- Red jackfruitDeep Cut85points
- Red kiwiDeep Cut85points
- Red kiwiberryDeep Cut85points
- Red orachDeep Cut85points
- Red shisoDeep Cut85points
- Red tamarindDeep Cut85points
- Red-fleshed appleDeep Cut85points
- Red-fleshed grapeDeep Cut85points
- Red-fleshed melonDeep Cut85points
- Red-fleshed potatoDeep Cut85points
- Red-fleshed radishDeep Cut85points
- Redbor kaleDeep Cut85points
- Rose hipDeep Cut85points
- Ruby saltbushDeep Cut85points
- Saguaro fruitDeep Cut85points
- SalmonberryDeep Cut85points
- Scarlet waxcapDeep Cut85points
- SchisandraDeep Cut85points
- Small-Fruited CherryDeep Cut85points
- SohiongDeep Cut85points
Why these answers count
Scoring tracks obscurity almost perfectly on this question. The lone 100-point answer, Beefsteak fungus, is a foraged fungus that barely anyone would name under time pressure, and it sits alone at the summit for precisely that reason. The enormous 85-point band, a hundred and nineteen entries, is filled with plants that growers and foragers know and shoppers mostly do not: African peach, Arctic raspberry, Blood lime, Cara Cara orange and Karonda all land there beside dozens of similar heritage and wild species. The 60-point tier of fourteen catches the semi-familiar middle ground, names a curious cook might reach after a moment's thought but would never pick up in a normal shop. Everything underneath is where the obvious picks finish, because hundreds of players converge on the same small set of famous produce and the scale is calibrated against that crowd. Rarity, far more than accuracy, decides the score.