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Green Pepper (Cili Hijau)
The color can be green, red, yellow, orange and, more rarely, white, purple, blue, and brown, depending on when they are harvested and the specific cultivar. Green peppers are unripe bell peppers, while the others are all ripe, with the color variation based on cultivar selection. Because they are unripe, green peppers are less sweet and slightly more bitter.

Japanese Cucumber (Timun)
Cucumbers grown to be eaten fresh (called slicers) and those intended for pickling (called picklers) are similar. Cucumbers are mainly eaten in the unripe green form. The ripe yellow form normally becomes too bitter and sour.

Green Bean (Kacang Buncis)
Commonly referred to as string beans.Green beans are picked while still immature and the inner bean is just beginning to form. They are one of only a few varieties of beans that are eaten fresh. Although green beans vary in size they average about four inches in length. They are usually deep emerald green in color and come to a slight point at either end.

Red-Streaked Bean (Kacang Merah)
Also knows as Barlotti Bean, similar to pinto beans, and obviously streaked red, these belong to the same family as kidney beans. Matured beans are frequently sold dried. The pods have a mild flavour and usually added to soups or simmered and then eaten in salads or added to meat dishes.

Chayote (Labu Cameron)
The chayote, also known as chocho, or christophine, or merliton is an edible plant, which belongs to the gourd family Cucurbitaceae along with melons, cucumbers and squash.

White Radish (Lobak Putih)
The radish is also known under other names, including daikon radish, Japanese or Chinese radish, winter radish, mooli or lobak. Roots are large, often 2 to 4 inches in diameter and 6 to 20 inches long. There are three distinct shapes - spherical, oblong and cylindrical.