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
- Sour plumDeep Cut85points
- Stenocereus pitayaDeep Cut85points
- Stone brambleDeep Cut85points
- Strawberry bliteDeep Cut85points
- Strawberry hedgehog cactus fruitDeep Cut85points
- Strawberry-raspberryDeep Cut85points
- Surinam cherryDeep Cut85points
- Swamp maireDeep Cut85points
- TamarilloDeep Cut85points
- Tasmanian alpine raspberryDeep Cut85points
- TataramoaDeep Cut85points
- TayberryDeep Cut85points
- TeaberryDeep Cut85points
- ThimbleberryDeep Cut85points
- Vaniglia SanguignoDeep Cut85points
- Watermelon radishDeep Cut85points
- WineberryDeep Cut85points
- WorcesterberryDeep Cut85points
- XoconostleDeep Cut85points
- Yew berryDeep Cut85points
- BarberryRare60points
- Blood orangeRare60points
- BoysenberryRare60points
- FigRare60points
- Goji berryRare60points
- LingonberryRare60points
- PapayaRare60points
- PomeloRare60points
- Prickly pearRare60points
- RadicchioRare60points
- Red cabbageRare60points
- Red carrotRare60points
- Red currantRare60points
- RhubarbRare60points
- BeetSchooler30points
- CherrySchooler30points
- ChiliSchooler30points
- Dragon fruitSchooler30points
- GrapefruitSchooler30points
- GuavaSchooler30points
- PlumSchooler30points
- PomegranateSchooler30points
- RaspberrySchooler30points
- Red bell pepperSchooler30points
- StrawberryPlankton10points
- TomatoPlankton10points
- WatermelonPlankton10points
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.