| COULIS | Thin puree of vegetables or fruit served as a sauce surrounding a dish |
| MINT | Aromatic plant served as a sauce with lamb (4) |
| PICKLE | A relish consisting of vegetables or fruit preserved in vinegar or brine (6) |
| PUREE | A pulp of vegetable or fruit reduced to a smooth creamy substance |
| TOPPING | Surface layer of food such as a sauce, garnish, sprinkles or any of those on a pizza; or, a dated word meaning excellent or splendid (7) |
| CROP | The natural production for a specific year of vegetables or fruits (4) |
| OXHEART | A variety of vegetable or fruit (especially cherry, tomato) defined by its shape (7) |
| GOJI | Red wolfberry of a shrub known as Duke of Argyll's tea tree or vicar's tea party, often served in dishes with whole foods such as seeds, nuts, grains, vegetables or fruits (4) |
| APPLESAUCE | A puree of stewed Bramleys or other cookers as a traditional accompaniment to roast pork or goose; or, 1920s slang for balderdash, nonsense, rhubarb or rubbish (5,5) |
| SALADS | Mixtures of vegetables or fruit (6) |
| LEMONWEDGE | Piece of fruit served as a garnish (2 wds.) |
| APPLESLICE | Piece of fruit served as a snack (2 wds.) |
| SALAD | Cold dish of vegetables or fruits (5) |
| PEELINGS | Strips of vegetable or fruit skin (8) |
| PIE | A dish of baked meat, vegetables or fruit covered with pastry |
| MASH | A brewer's mixture of crushed malt grains and hot water; a warm porridgelike bran feed for horses; a champ-like puree of butter, milk and potatoes; any other soft pulpy concoction; or, northern dialec |
| SOUBISE | Puree of onions mixed into a white sauce and served over eggs or fish (7) |
| SUMMER | ____ pudding, a dessert of a puree of fruit encased in bread (6) |
| AVOCADO | Pear-shaped fruit served as a starter |
| DAL | From Sanskrit for "to split", dried beans, lentils and other pulses in Indian cookery; a curry or puree of said legumes; or, a yellow-flowered tropical herb, also called pigeon pea (3) |
