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Hot or sweet, raw or cooked, peppers add color, flavor and quality to the Mediterranean cuisine. They can be consumed raw in salads, stuffed and roasted as appetizers, or cooked to make both traditional and contemporary gourmet dishes.
Peppers are originally from South America; later, they were cultivated by the Aztecs in the region of present-day Mexico. In the Mediterranean basin, peppers are grown in vegetable gardens and greenhouses in almost every country.
Mediterranean peppers are of exceptional quality; the available varieties are green cow-horn peppers, red Florina peppers (Charleston), dolma, flaska, and others.
The tomato is spherical or elongated in shape, and when it is fully matured it is an intense red color and very juicy.
The cucumber is perhaps the most refreshing vegetable. It is impressive that approximately 95% of a cucumber is water.
Although the origins of the eggplant are disputed, its cultivation spread quickly across Europe and other parts of the world.
Eating kaki fruits is a sweet and tasty delight. The fruit is quite large and comes in various shapes, such as oval, spherical, conical, or elongated.