| GUAVA | Tropical fruit eaten fresh or used to make jellies (5) |
| FIG | Pear-shaped fruit eaten fresh or dried (3) |
| FIGS | Fruits eaten fresh or dried (4) |
| ACKEE | Tropical fruit, eaten as a vegetable, poisonous until ripe (5) |
| DATE | Sweet tropical fruit eaten dried at Christmas (4) |
| CREAM | Baked until clotted in Devon and Cornwall or heated until extra-thick in Jersey, dairy food served with scones or used to make various puddings (5) |
| STRAW | Dried grain stalks as organic mulch for the berries served with cream as traditional Wimbledon fare or used to make fraise, frose, summer puddings or Eton mess (5) |
| ONION | Vegetable with concentric layers, often pickled, studded with cloves or used to make bhajis or a traditional French soup (5) |
| GRAPE | Berry served in sole veronique or used to make a drink studied by oenologists (5) |
| AGATE | Banded form of chalcedony that can be carved into cameos, cut and polished into cabochons or used to make toy marbles (5) |
| SECCO | Italian word for "dry", used to refer to a technique of mural painting on dried lime plaster as opposed to fresh or "fresco"; or, dry wine (5) |
| SALAD | Fruit ____ , a mixture of pieces of fresh or preserved fruit (5) |
| BASIL | Aromatic leaves, used fresh or dried (5) |
| STALE | No longer fresh or pleasant to eat (5) |
| SAGES | Aromatic fresh or dried grey-green leaves used widely as seasoning for meats (5) |
| ALGAE | Unicellular or multicellular organisms occurring in fresh or salt water (5) |
| PASTA | Mixture of flour and water used fresh or dried (5) |
| HAW | A red berry or pome attached to the "bread-and-cheese" foliage of a may tree, often eaten by a blackbird or used to make gin, jam or jelly (3) |
| SHERBET | Turkish and Persian word for an exotic drink or refresher prepared from fruit juice, herbs, rose petals etc; sweet fizzy powder eaten with liquorice or a lolly or used to make an early form of pop; wa |
| LEMON | Citrus fruit that can be preserved in sea salt or used to flavour meringue pie (5) |
