I'm sorta glad that I'm not the only one whose first thought was
>those are fruit>>21449754In botany, fruits are plant parts containing their seeds. So cucumbers (a melon) is a type of fruit, as is corn.
You ask
>>21449690 (OP) about how to make veggies palatable, but that's sorta vague. Are we talking about edible nightshades fruits (of the Solanaceae family) like the tomatoes, eggplants, and capsicums (peppers and bell peppers), or nightshade tubers like potatoes, or plant roots like carrot, or the cruciferous leafy greens (of the Brassicaceae family) like kale, brussel sprouts, or cabbage (which are like the plant leaves/buds/stems), or onion (Alliums) leaves like green onions or chives, or the bulbous onions like white onions, shallots, or garlic?
>Info to eat plantsHow do we eat roots and similar? What do carrots and onions exist for? They store sugar for the plant to grow later. How do cooks use this knowledge? It tells them that they should saute/roast them to convert their sugars to something that humans will taste as sweet. Carrots, onions, and sweet potatoes are meant to be sweet. The starches (a sugar) in potatoes won't taste sweet, but starch is a great thickener; it makes soups nice and creamy, and pairs well with butter. What about fruits? Aren't they supposed to store sugar too? Yes, which means most of them are meant to be sweet. Roasting or sauteeing peppers and tomatoes and squash etc. brings out their sweet+savory flavour. Lots of em bring acidity too. Some like eggplant won't be so sweet, but cooking still makes em savory. Some like cucumber won't get either, but they got other uses. Plant seeds/fruits with thin af flesh like corn, peas, and nuts are good for sweetness or to thicken, like flour or blended cashews, or for their flavored oils to season like cumin or black pepper
So learn to saute and roast em. You can make amazing fruit sauces too like blending roasted peppers w/ salt, pepper, olive oil, and vinegar. Eating em raw ain't common.