Red onions are cultivars of the onion (Allium cepa) with purplish-red skin and white flesh tinged with red. These onions tend to be medium to large in size and have a mild to sweet flavor. They are often consumed raw, grilled or lightly cooked with other foods, or added as a decoration to salads. They tend to lose their colour when cooked. Red onions are available throughout the year. Red onions are high in flavonoids.

Raw mangoes are firm and can be oval or slightly kidney bean-shaped, depending on the variety. The mangoes aren’t fully developed, so the seed is small and thin and the firm flesh is crisp. The flavor is sharply sour and can be slightly bitter due to concentrations of oxalic, citric and other types of acids that aren’t present in a ripe mango. The skin of some varieties of raw mango contains oils that can be irritating to those who have sensitivity to poison ivy or oak, which is a distant relative of the mango.

The Aubergine is a delicate, tropical perennial plant often cultivated as a tender or half-hardy annual in temperate climates. The stem is often spiny. The flowers are white to purple in color, with a five-lobed corolla and yellow stamens. Some common cultivars have fruit that is egg-shaped, glossy, and purple with white flesh and a spongy, “meaty” texture.

This Onion is popular short-day variety in India. It is suitable for dry and warm conditions, with wide acceptance in home gardens. Bulbs are medium to large, semi-round in shape and red in color. The flesh is firm and pungent.