وبلاگ احسان نجفی
در این پست عکس انواع میوه ها و سبزیجات به همراه اسم آن ها به زبان انگلیسی گردآوری گردیده است. در انتهای این پست برای تمام میوه ها و سبزیجات به ترتیب حروف A تا Z معنی فارسی و انگلیسی به همراه Phonetic آن ها به دو صورت American و British آورده شده است. برای مثال اگر از روی شکل، اسم میوه ها و سبزیجات نامفهوم بود، اسم آن را به ترتیب حروف A تا Z انگلیسی در پایین جستجو کنید تا معنی آن را پیدا کنید. (برای جستجوی سریعتر لغت میتوانید Ctrl و F را همزمان فشار دهید و در پنجره باز شده کلمه مورد نظر خود را تایپ کنید و سپس Enter را بزنید)
apple: /'a-pəl/ the rounded fruit of a tree of the rose family, with green or red skin and crisp flesh.
apricot: /'a-prə-ˌkät, 'ā-/ an orange-yellow soft fruit, resembling a small peach.
artichoke (also globe artichoke): /'är-tə-ˌchōk/ a plant with large, thistle-like flower heads.
asparagus: /ə-'sper-ə-gəs, -'spa-rə-/ a long thin green vegetable with a point at one end.
avocado: /ˌä-və-'kä-(ˌ)dō, ˌa-/ a fruit with a thick green or dark purple skin that is green inside and has a large seed in the middle.
banana: /bə-'na-nə, esp Brit -'nä-/ a long curved tropical fruit with a yellow skin.
basil: /'ba-zəl, 'bā-, -səl/ a strong-smelling and strong-tasting herb used in cooking.
bay: /'bā/ an evergreen, purple-berried Mediterranean shrub, with aromatic leaves that are used in cookery.
bean sprouts: /'bēn 'sprau̇t/ the edible sprouting seeds of certain beans.
beet (beetroot [Br]): /'bēt/ /'bēt-ˌrüt/ a herbaceous plant cultivated as a source of food for humans and livestock, and for processing into sugar.
bell pepper (peppers [Br]): /'bel 'pe-pər/ North American term for sweet pepper (= a large green, yellow, orange, or red variety of capsicum with a mild or sweet flavour.)
berry: /'ber-ē, 'be-rē/ a small soft fruit with small seeds.
blackberry: /'blak-ˌber-ē, -'be-rē/ a small black or purple berry from a bush that has thorns (=sharp points).
broccoli: /'brä-kə-lē, 'brä-klē/ a cultivated variety of cabbage with heads of small green or purplish flower buds, eaten as a vegetable.
brussels sprouts: /'brə-səl-/ /'sprau̇t/ a vegetable consisting of the small compact bud of a variety of cabbage which bears many such buds along a tall single stem.
cabbage: /'ka-bij/ a cultivated plant eaten as a vegetable, having thick green or purple leaves surrounding a spherical heart or head of young leaves.
cantaloupe: /'kan-tə-ˌlōp also -ˌüp/ a small round melon of a variety with orange flesh and ribbed skin.
carrot: /'ker-ət, 'ka-rət/ a long pointed orange vegetable that grows under the ground.
cauliflower: /'kȯ-li-ˌflau̇(-ə)r, 'kä-, -lē-/ a cabbage of a variety which bears a large immature flower head of small creamy-white flower buds, eaten as a vegetable.
celery: /'se-lə-rē, 'sel-rē/ a cultivated plant of the parsley family, with closely packed succulent leaf stalks that are eaten raw or cooked.
cherry: /'cher-ē, 'che-rē/ a small, soft round stone fruit that is typically bright or dark red.
chilli (also chile, chili): /'chi-lē/ a small thin red or green pepper with a very strong hot taste.
chives: /'chīv/ a small plant related to the onion, with long tubular leaves used as a culinary herb.
citrus fruit: /'si-trəs 'früt/ fruit produced by a tree belonging to the Citrus family (oranges, limes, lemons, grapefruit, etc.)
clove: /'klōv/ the dried flower bud of a tropical tree, used as an aromatic spice.
coconut: /'kō-kə-(ˌ)nət/ the large oval brown seed of a tropical palm, consisting of a hard woody husk surrounded by fibre, lined with edible white flesh and containing a clear liquid.
core: /'kȯr/ the tough central part of various fruits, containing the seeds.
coriander (also cilantro [Am]): /'kȯr-ē-ˌan-dər, ˌkȯr-ē-'/ /si-'län-(ˌ)trō, -'lan-/ an aromatic Mediterranean plant of the parsley family, the leaves and seeds of which are used as culinary herbs.
corn (sweet corn [Br]): /'kȯrn/ /'swēt 'kȯrn/ cereal grass or its seeds.
corn on the cob: /'kȯrn 'ȯn, 'än thə 'käb/ the top part of a corn plant on which yellow seeds grow, cooked and eaten as a vegetable.
cucumber: /'kyü-(ˌ)kəm-bər/ a long, green-skinned fruit with watery flesh, eaten raw in salads.
dill: /'dil/ an aromatic culinary and medicinal herb of the parsley family, with yellow flowers.
durian: /'du̇r-ē-ən, -ē-ˌän also 'dyu̇r-/ a spiny oval tropical fruit containing a creamy pulp with a fetid smell but agreeable taste.
eggplant (aubergine [Br]): /-ˌplant/ /'ō-bər-ˌzhēn/ a large vegetable with smooth purple skin.
fennel: /'fe-nəl/ an aromatic yellow-flowered plant of the parsley family, whose feathery leaves are used as culinary herbs while the swollen leaf bases are eaten as a vegetable.
fenugreek: /'fen-yə-ˌgrēk/ a white-flowered leguminous plant with aromatic seeds that are used as a spice.
fig: /'fig/ a soft pear-shaped fruit with sweet dark flesh and many small seeds.
flesh: /'flesh/ the edible pulpy part of a fruit or vegetable.
floret [Br]: /'flȯr-ət/ one of the parts that a vegetable such as broccoli or cauliflower can be divided into.
fruit: /'früt/ the sweet and fleshy product of a tree or other plant that contains seed and can be eaten as food.
garbanzo (chickpea [Br]): /gär-'bän-(ˌ)zō, also -'ban-/ /'chik-ˌpē/ a round yellowish seed which is a pulse of major importance as food.
garlic: /'gär-lik/ a plant like a small onion, used in cooking to give a strong taste.
gooseberries: /'güs-ˌber-ē, 'güz-, -b(ə-)rē, chiefly Brit 'gu̇z-/ a round edible yellowish-green or reddish berry with a thin translucent hairy skin.
grape: /'grāp/ a green, purple, or black berry growing in clusters on a vine, eaten as fruit and used in making wine.
grapefruit: /'grāp-ˌfrüt/ a large round yellow citrus fruit with an acid juicy pulp.
green bean: /'grēn 'bēn/ a long thin green vegetable which is picked before the beans inside it grow.
green chili: /'grēn 'chi-lē/ فلفل سبز
green pepper: /'grēn 'pe-pər/ a hollow green vegetable that you can cook or eat raw in salads.
green onions or scallion (spring onions [Br]): /'grēn 'ən-yən/ /'skal-yən/ /'spriŋ 'ən-yən/ an onion taken from the ground before the bulb has formed.
herb: /'ərb, US also & Brit usu 'hərb/ any plant with leaves, seeds, or flowers used for flavouring, food, medicine, or perfume.
kidney beans: /'kid-nē 'bēn/ a kidney-shaped bean, especially a dark red one from a dwarf French bean plant.
kiwi fruit: /'kē-(ˌ)wē 'früt/ (plural same) the fruit of an East Asian climbing plant (Actinidia chinensis), with a thin hairy skin, green flesh, and black seeds.
leek: /'lēk/ a plant related to the onion, with flat overlapping leaves forming an elongated cylindrical bulb which together with the leaf bases is eaten as a vegetable. [Allium porrum.]
lemon: /'le-mən/ a pale yellow oval citrus fruit with thick skin and fragrant, acidic juice.
lettuce: /'le-təs/ a cultivated plant of the daisy family, with edible leaves that are eaten in salads.
lime: /'līm/ a small juicy green fruit with a sour taste, or the tree this grows on.
lychee (or litchi also lichee): /'lē-(ˌ)chē, 'lī-/ a small rounded fruit with sweet white scented flesh, a large stone, and thin rough skin.
mango: /'maŋ-(ˌ)gō/ a tropical fruit with a thin skin and sweet yellow flesh.
mangosteen: /'maŋ-gə-ˌstēn/ a tropical fruit with sweet juicy white segments of flesh inside a thick reddish-brown rind.
melon: /'me-lən/ the large round fruit of a plant of the gourd family, with sweet pulpy flesh and many seeds.
milk: /'milk/ a liquid or juice produced by particular plants, especially the coconut.
mint: /'mint/ a small plant with green leaves that have a fresh smell and taste and are used in cooking.
mooli or daikon: /'mu:li/ /'dī-kən/ a radish of a variety with a large slender white root, used especially in Eastern cuisine.
mushroom: /'məsh-ˌrüm, -ˌru̇m; chiefly Northern & Midland -ˌrün; dial 'mə-shə-ˌrüm, -ˌru̇m, -ˌrün/ a spore-producing fungal growth, often edible and typically having a domed cap with gills on the underside.
okra: /'ō-krə, Southern also -krē/ a green vegetable used in cooking, especially in Asia and the southern US.
onion: /'ən-yən/ an edible bulb used as a vegetable, having a pungent taste and smell and composed of several concentric layers.
orange: /'är-inj, 'är(-ə)nj; chiefly Northern & Midland 'ȯr-inj, 'ȯr(-ə)nj/ a large round citrus fruit with a tough bright reddish-yellow rind.
oregano: /ə-'re-gə-ˌnō/ an aromatic plant related to marjoram, with small purple flowers and leaves used as a culinary herb.
papaya: /pə-'pī-ə/ a fruit shaped like an elongated melon, with edible orange flesh and small black seeds.
parsley: /'pär-slē/ a plant with white flowers and crinkly or flat leaves used as a culinary herb and garnish.
parsnip: /'pär-snəp/ a vegetable with a thick white or yellowish root.
passion fruit: /'pa-shən 'früt/ the edible purple fruit of a passion flower (Passiflora edulis), grown chiefly in tropical America and the Caribbean.
peach: /'pēch/ a round stone fruit with juicy yellow flesh and downy yellow skin flushed with red.
pear: /'per/ a sweet juicy fruit that has a round base and is thinner near the top, or the tree that produces this fruit.
pea: /'pē/ a spherical green seed eaten as a vegetable.
peel (skin [Br]): /'pēl/ /'skin/ the outer covering or rind of a fruit or vegetable.
persimmon: /pər-'si-mən/ an edible fruit resembling a large tomato, with very sweet flesh.
pineapple: /'pī-ˌna-pəl/ a large yellow-brown tropical fruit or its sweet juicy yellow flesh.
pit (stone [Br]): the stone of a fruit.
pith [Br]: /'pith/ a white substance just under the outside skin of oranges and similar fruit.
plum: /'pləm/ an oval fleshy fruit which is purple, reddish, or yellow when ripe, containing a flattish pointed stone.
pomegranate: /'pä-mə-ˌgra-nət; 'päm-ˌgra-nət, 'pəm-/ a spherical fruit with a tough golden-orange outer skin containing many individual segments of sweet red gelatinous flesh.
potato: /pə-'tā-(ˌ)tō, -tə, dial pə-'dā-, bə-/ a round white vegetable with a brown, red, or pale yellow skin, that grows under the ground.
pumpkin: /'pəm(p)-kən, ÷'pəŋ-kən/ a large rounded orange-yellow fruit with a thick rind and edible flesh.
quince: /'kwin(t)s/ a hard, acid, pear-shaped fruit used in preserves or as flavouring.
radish: a pungent-tasting edible root, typically small, spherical, and red, and eaten raw.
raspberry: /'raz-ˌber-ē, -b(ə-)rē/ an edible soft fruit related to the blackberry, consisting of a cluster of reddish-pink drupels.
red pepper: /'red 'pe-pər/ a hollow red, green, or yellow vegetable, eaten either raw or cooked with other food.
root vegetables: the fleshy enlarged root of a plant used as a vegetable, e.g. a carrot.
rosemary: /'rōz-ˌmer-ē/ the narrow leaves of a bush, used as a herb, or the bush that these leaves come from.
rutabaga (swede [Br]): /ˌrü-tə-'bā-gə, ˌru̇-, -'be-; 'rü-tə-ˌ, 'ru̇-/ /'swēd/ a large, round yellow-fleshed root vegetable originally introduced into Scotland from Sweden.
sage: /'sāj/ a herb with grey-green leaves.
seed (pip [Br]): /'sēd/ /'pip/ a small, hard seed in a fruit.
segment: /'seg-mənt/ a part of a fruit, flower, or insect that it naturally divides into.
shallot: /shə-'lät also 'sha-lət/ a small onion-like bulb, used in cookery and pickling.
shell: /'shel/ the hard outer part that covers and protects an egg, nut, or seed.
spear: /'spir/ a plant shoot, especially a pointed stem of asparagus or broccoli.
spinach: /'spi-nich/ an edible Asian plant of the goosefoot family, with large dark green leaves which are eaten as a vegetable.
squash (marrow [Br]): /'skwäsh, 'skwȯsh/ /'mer-(ˌ)ō, 'ma-(ˌ)rō/ one of a group of large vegetables with solid flesh and hard skins, such as pumpkins. [British English a large long dark green vegetable that grows on the ground]
starfruit: /'=.=/ a pale green tropical fruit that you can cut into pieces that have the shape of stars.
stem (stalk [Br]): /'stem/ /'stȯk/ the long thin part of a plant, from which leaves, flowers, or fruit grow.
strawberry: /'strȯ-ˌber-ē, -b(ə-)rē/ a sweet soft red fruit with a seed-studded surface.
sweet lemon: /'swēt 'le-mən/ any of several lemons having fruit with a sweet and usually somewhat insipid pulp.
sweet potato: /'swēt pə-'tā-(ˌ)tō, -tə, dial pə-'dā-, bə-/ an edible tuber with pinkish-orange slightly sweet flesh.
tangerine: /'tan-jə-ˌrēn, ˌtan-jə-'/ a small citrus fruit with a loose skin, especially one of a variety with deep orange-red skin.
tarragon: /'ter-ə-ˌgän, 'ta-rə- also -gən/ the leaves of a small European plant, used in cooking to give food a special taste.
thyme: /'tīm also 'thīm/ a plant used for giving food a special taste.
tomato: /tə-'mā-(ˌ)tō; chiefly Brit, eNewEng, neVirginia, and sometimes elsewhere in cultivated speech -'mä-; chiefly Northern -'ma-/ a round soft red fruit eaten raw or cooked as a vegetable.
tropical fruits: fruits that are characteristic of tropical areas (i.e. pineapples, bananas, etc.)
turnip: /'tər-nəp/ a large round pale yellow vegetable that grows under the ground, or the plant that produces it.
vegetable: /'vej-tə-bəl, 've-jə-/ a plant or part of a plant used as food.
watermelon: /-ˌme-lən/ a large round fruit with hard green skin, red flesh, and black seeds.
yam: /'yam/ a tropical climbing plant grown for its root, which is eaten as a vegetable.
zucchini (courgette [Br]): /zu̇-'kē-nē/ /ku̇r-'zhet/ a variety of marrow harvested and eaten at an early stage of growth.
[ پنجشنبه 21 اردیبهشت1391 ] [ 11:35 ] [ احسان نجفی ]
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