These were the most popular fruits and vegetables of 2025
15 January 2026
In 2025, you went on Veggipedia in search of inspiration to eat fruit and vegetables more often and with more variety. Interestingly, not only well-known products were popular, but also fruit and vegetables with their own character and story. These five products were the most viewed in 2025.
Rettich
Rettich is a fresh, crisp vegetable with a tangy flavour that is slightly sharper than radish. It is most often eaten raw, showing off its firm texture and flavour, but you can also make surprising dishes with it. More and more of you are discovering rettich as a seasoning. Not only in classic salads, but also in modern variants with a twist.
Try this fresh rettich salad with ginger and red leave: mix yogonnaise, low-fat yoghurt and ginger syrup to make a creamy sauce and season with freshly ground pepper. Clean the radish and cut or grate it into thin strips or slices; mix into the sauce. Then layer the fresh salad in the pretty, washed red-leaf sprouts. Ideal as a side dish, snack or light lunch.
Turnip greens
Turnip greens are young leafy vegetables with a fresh, slightly tangy flavour that suits spring perfectly. They are quick to prepare, as you usually process them raw or very briefly, preserving their beautiful green colour and crunchy texture. Many of you actually use turnip greens in fresh dishes such as salads, as they give an extra dimension of flavour without much effort.
This turnip greens salad combines the turnip greens with grated carrot and a fresh lime dressing. You start by washing and draining the turnip greens and grating a small winter carrot. Then make a dressing of lime juice, lime zest, honey and oil, mix the vegetables with it and sprinkle toasted hazelnuts on top for a nice crunch.
Coeur de boeuf
The Coeur de boeuf is a large, robust tomato that gets its name from its distinctive heart shape. This tomato is known for its firm flesh, thin skin and relatively few seeds, which makes for a full and concentrated flavour. Compared to ordinary vine tomatoes, Coeur de boeuf is less watery and therefore particularly suitable for raw applications. Many of you choose this tomato when flavour and structure should take centre stage, for example in salads, on bread or as the basis for a simple but pure dish.
Turnip
Turnip is a spring vegetable with a fresh, slightly sweet flavour and crunchy texture that surprises many of you. It tastes a bit like radish, but is milder and therefore very versatile in use. You can eat turnip raw, but it also does well in hot dishes or as part of creative salads. This makes turnip a fun vegetable to experiment with, especially in lighter, fresh dishes in spring.
Try this turnip salad with apples, spring onion and nuts. A quick and tasty dish perfect for spring. Wash the turnip and thinly slice it; do the same with the apples and mix in a bowl. Make a dressing of yoghurt, mayonnaise and chives, spoon it through the vegetables and finish with coarsely chopped nuts and some spring onion in rings for extra flavour and texture.
Cape gooseberry
The Cape gooseberry, also known as physalis, is a small fruit that immediately stands out with its paper shell and bright orange colour. Underneath that peel is a juicy berry with a fresh sweet-sour flavour, which strikes a nice balance between fruity and slightly acidic. The texture is firm and juicy at the same time, making the Cape gooseberry versatile. Many of you choose this fruit not only for its flavour, but also because it gives dishes that extra touch, both in sweet and savoury applications.