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Expand? | Letters | Answer | Clue | |||||
95% | 15 | Exact Match! | ||||||
noun • Mediterranean biennial herb with long-stemmed heads of purple ray flowers and milky sap and long edible root; naturalized throughout United States • long white salsify | ||||||||
45% | 12 | Transforming a bitter taste into a sweeter one | ||||||
verb • make sweeter in taste | ||||||||
44% | 7 | Similar in taste to a tangerine, but slightly sweeter | ||||||
noun • hybrid between grapefruit and mandarin orange; cultivated especially in Florida • large sweet juicy hybrid between tangerine and grapefruit having a thick wrinkled skin | ||||||||
It Has A Slightly Bitter Taste When Eaten Raw But Becomes Sweeter When Cooked Crossword Clue
There is 1 exact and 180 possible answers.
We've checked our database and we believe the answer to be
VEGETABLE OYSTER with a confidence score of 95%.
Check other possible answers below.
Check other possible answers below.
We're 95% sure the answer is
VEGETABLE OYSTER
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Similar Clues
Clue | Source | |
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1 | Becomes lit, cooked and can be eaten
The Guardian Cryptic -
11 Nov 2005 | The Guardian Cryptic / 11 Nov 2005 |
2 | Magical resin cooked, becoming sweeter
The Guardian Everyman -
18 Dec 2022 | The Guardian Everyman / 18 Dec 2022 |
3 | Similar in taste to a tangerine, but slightly sweeter | |
4 | Sweeter than brut
New York Times -
10 Mar 1985 | New York Times / 10 Mar 1985 |
5 | Topping that becomes the food it's eaten with when its vowels are changed to A's
New York Times -
27 Mar 2021 | New York Times / 27 Mar 2021 |
6 | Transforming a bitter taste into a sweeter one | |
7 | Vegetable that becomes gooey when cooked
New York Times -
12 Dec 2016 | New York Times / 12 Dec 2016 |