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apple [apple 词源字典]: apple: [OE] Words related to apple are found all over Europe; not just in Germanic languages (German apfel, Dutch appel, Swedish äpple), but also in Balto-Slavonic (Lithuanian óbuolas, Polish jabtko), and Celtic (Irish ubhall, Welsh afal) languages. The Old English version was æppel, which developed to modern English apple.

Apparently from earliest times the word was applied not just to the fruit we now know as the apple, but to any fruit in general. For example, John de Trevisa, in his translation of De proprietatibus rerum 1398 wrote ‘All manner apples that is, “fruit” that are enclosed in a hard skin, rind, or shell, are called Nuces nuts’. The term earth-apple has been applied to several vegetables, including the cucumber and the potato (compare French pomme de terre), and pineapple (which originally meant ‘pine cone’, with particular reference to the edible pine nuts) was applied to the tropical fruit in the 17th century, because of its supposed resemblance to a pine cone.
[apple etymology, apple origin, 英语词源]
chow mein: chow mein: [20] Most Chinese culinary vocabulary in English arrived after World War II, but chow mein is part of an earlier influx, which was brought by Chinese-speakers who found themselves on the west coast of the USA in the early years of the 20th century. In the Cantonese (Guangdong) dialect it means literally ‘fried noodles’ – a minimalist description of a dish which usually also contains chopped meat and vegetables.
porridge: porridge: [16] Porridge is a 16th-century alteration of pottage [13]. This originally denoted a stew of vegetables and sometimes meat, boiled to submission, but it gradually came to be applied to a gruel, of varying consistency, made of cereals, pulses, etc, and it was the sort made from oatmeal that eventually took over the word porridge. Its transformation from pottage took place via an intermediate poddage (the t pronounced /d/ as in American English), and the change to r is mirrored in such forms as geraway and geroff for getaway and get off.

The same thing happened in the case of porringer ‘dish’ [16], which came from an earlier pottinger. Pottage itself was acquired from Old French potage, which etymologically meant simply ‘something from a pot’ (it was a derivative of pot ‘pot’). English reborrowed it in the 16th century as potage ‘soup’.
=> pot, potage, pottage
salad: salad: [15] Etymologically, a salad is a ‘salted’ dish. The word comes via Old French salade from Vulgar Latin *salāta, a noun use of the feminine past participle of Latin *salāre ‘put salt on to, treat with salt’. This is turn was a derivative of sāl ‘salt’, a relative of English salt. The Romans were fond of dishes of assorted raw vegetables with a dressing, and this often consisted of brine – hence the name, which is short for herba salāta ‘salted vegetables’.
=> salt
acorn (n.): Old English æcern "nut," common Germanic (cognates: Old Norse akarn, Dutch aker, Low German ecker "acorn," German Ecker, Gothic akran "fruit"), originally the mast of any forest tree, and ultimately related (via notion of "fruit of the open or unenclosed land") to Old English æcer "open land," Gothic akrs "field," Old French aigrun "fruits and vegetables" (from Frankish or some other Germanic source); see acre.

The sense gradually restricted in Low German, Scandinavian, and English to the most important of the forest produce for feeding swine, the mast of the oak tree. Spelling changed 15c.-16c. by folk etymology association with oak (Old English ac) and corn (n.1).
esculent (adj.): 1620s, from Latin esculentus "good to eat, eatable, fit to eat," from esca "food," from PIE *eds-qa- (cognates: Lithuanian eska "appetite"), from root *ed- "to eat" (see edible). As a noun from 1620s, "food, especially vegetables."
fruit (n.): late 12c., "any vegetable product useful to humans or animals," from Old French fruit "fruit, fruit eaten as dessert; harvest; virtuous action" (12c.), from Latin fructus "an enjoyment, delight, satisfaction; proceeds, produce, fruit, crops," from frug-, stem of frui "to use, enjoy," from suffixed form of PIE *bhrug- "agricultural produce," also "to enjoy" (see brook (v.)). The Latin word also is the source of Spanish fruto, Italian frutto, German Frucht, Swedish frukt-.

Originally in English meaning all products of the soil (vegetables, nuts, grain, acorns); modern narrower sense is from early 13c. Also "income from agricultural produce, revenue or profits from the soil" (mid-14c.), hence, "profit," the classical sense preserved in fruits of (one's) labor. Meaning "offspring, progeny, child" is from mid-13c.; that of "any consequence, outcome, or result" is from late 14c. Meaning "odd person, eccentric" is from 1910; that of "male homosexual" is from 1935, underworld slang. The term also is noted in 1931 as tramp slang for "a girl or woman willing to oblige," probably from the fact of being "easy picking." Fruit salad recorded from 1861; fruit-cocktail from 1900; fruit-bat by 1869.
green (adj.): Old English grene, Northumbrian groene "green, of the color of living plants," in reference to plants, "growing, living, vigorous," also figurative, of a plant, "freshly cut," of wood, "unseasoned" earlier groeni, from Proto-Germanic *gronja- (cognates: Old Saxon grani, Old Frisian grene, Old Norse grænn, Danish grøn, Dutch groen, Old High German gruoni, German grün), from PIE root *ghre- "grow" (see grass), through sense of "color of growing plants."

From c. 1200 as "covered with grass or foliage." From early 14c. of fruit or vegetables, "unripe, immature;" and of persons, "of tender age, youthful, immature, inexperienced;" hence "gullible, immature with regard to judgment" (c. 1600). From mid-13c. in reference to the skin or complexion of one sick.

Green cheese originally was that which is new or fresh (late 14c.), later with reference to coloring; for the story told to children that the moon is made of it, see cheese (n.1). Green light in figurative sense of "permission" is from 1937 (Green and red as signals on railways first attested 1883, as nighttime substitutes for semaphore flags). Green thumb for "natural for gardening" is by 1938. Green beret originally "British commando" is from 1949. Greenroom "room for actors when not on stage" is from 1701; presumably a once-well-known one was painted green. The color of environmentalism since 1971.
greens (n.): c. 1400, "vegetables;" 1690s, "freshly cut branches used for decoration," from green (n.). Meaning "ecology political party" first recorded 1978, from German die Grünen (West Germany), an outgrowth of Grüne Aktion Zukunft "Green Campaign for the Future," a mainly anti-nuclear power movement, and/or grüne Listen "green lists" (of environmental candidates). Green (adj.) in the sense of "environmental" is attested in English from 1971; Greenpeace, the international conservation and environmental protection group, is from 1971.
Macedonia: c. 1300, Macedone, from Latin Macedonius "Macedonian," from Greek Makedones "the Macedonians," literally "highlanders" or "the tall ones," related to makednos "long, tall," makros "long, large" (see macro-). French Macédoine "mixed cut fruit or vegetables" is early 19c., said to be a reference to the diversity of people in Alexander's empire.
meat (n.): Old English mete "food, item of food" (paired with drink), from Proto-Germanic *mati (cognates: Old Frisian mete, Old Saxon meti, Old Norse matr, Old High German maz, Gothic mats "food," Middle Dutch, Dutch metworst, German Mettwurst "type of sausage"), from PIE *mad-i-, from root *mad- "moist, wet," also with reference to food qualities, (cognates: Sanskrit medas- "fat" (n.), Old Irish mat "pig;" see mast (n.2)).

Narrower sense of "flesh used as food" is first attested c. 1300; similar sense evolution in French viande "meat," originally "food." In Middle English, vegetables still could be called grene-mete (15c.). Figurative sense of "essential part" is from 1901. Dark meat, white meat popularized 19c., supposedly as euphemisms for leg and breast, but earliest sources use both terms without apparent embarrassment.
The choicest parts of a turkey are the side bones, the breast, and the thigh bones. The breast and wings are called light meat; the thigh-bones and side-bones dark meat. When a person declines expressing a preference, it is polite to help to both kinds. [Lydia Maria Child, "The American Frugal Housewife," Boston, 1835]
First record of meat loaf is from 1876. Meat-market "place where one looks for sex partners" is from 1896 (meat in various sexual senses of "penis, vagina, body regarded as a sex object, prostitute" are attested from 1590s; Old English for "meat-market" was flæsccyping ('flesh-cheaping')); meat wagon "ambulance" is from 1920, American English slang, said to date from World War I (in a literal sense by 1857). Meat-grinder in the figurative sense attested by 1951. Meat-hook in colloquial transferred sense "arm" attested by 1919.
mirepoix (n.): in cookery, 1815, from French, evidently named for Charles Pierre Gaston François, duc de Mirepoix (1699-1757), French diplomat. The concoction supposedly created by his head chef and named in his honor during the reign of Louis XV, one of the grand epochs of French cookery, when it was the style of the aristocracy to have dishes named in their honor.
MIREPOIX.--It is probable that one of these days the common sense of mankind will rise in rebellion against this word and abolish it. What is the Duke of Mirepoix to us because his wife was amiable to Louis XV.?
If she be not fair to me,
What care I how fair she be?
The Duke of Mirepoix made himself convenient to the king, and his name is now convenient to the people--the convenient name for the faggot of vegetables that flavours a stew or a sauce. ["Kettner's Book of the Table," London, 1877]
pectin (n.): polysaccharide found in fruit and vegetables, crucial in forming jellies and jams, 1838, from French pectine, coined early 1830s by French chemist Henri Braconnot (1781-1855) from acide pectique "pectic acid," a constituent of fruit jellies, from Greek pektikos "curdling, congealing," from pektos "curdled, congealed," from pegnynai "to make stiff or solid," from PIE root *pag-/*pak- "to join together" (see pact). Related: Pectic.
piccalilli (n.): "pickle of chopped vegetables," 1769, piccalillo, perhaps a fanciful elaboration of pickle. Spelling with an -i attested from 1845.
porridge (n.): 1530s, porage "soup of meat and vegetables," alteration of pottage, perhaps from influence of Middle English porray, porreie "leek broth," from Old French poree "leek soup," from Vulgar Latin *porrata, from Latin porrum "leek." Spelling with -idge attested from c. 1600. Association with oatmeal is 1640s, first in Scottish.
salad (n.): late 14c., from Old French salade (14c.), from Vulgar Latin *salata, literally "salted," short for herba salata "salted vegetables" (vegetables seasoned with brine, a popular Roman dish), from fem. past participle of *salare "to salt," from Latin sal (genitive salis) "salt" (see salt (n.)).

Dutch salade, German Salat, Swedish salat, Russian salat are from Romanic languages. Salad days "time of youthful inexperience" (perhaps on notion of "green") is first recorded 1606 in Shakespeare and probably owes its survival, if not its existence, to him. Salad bar first attested 1940, American English.
scouse (n.): 1840, short for lobscouse "a sailor's stew made of meat, vegetables, and hardtack," of uncertain origin (compare loblolly); transferred sense of "native or inhabitant of Liverpool" (where the stew is a characteristic dish) is recorded from 1945. In reference to the regional dialect, from 1963. Related: Scouser (1959).
Lobscouse. A dish much eaten at sea, composed of salt beef, biscuit and onions, well peppered, and stewed together. [Grose, "Dictionary of the Vulgar Tongue," 1788]
skin (n.): c. 1200, "animal hide" (usually dressed and tanned), from Old Norse skinn "animal hide, fur," from Proto-Germanic *skintha- (cognates: Old English scinn (rare), Old High German scinten, German schinden "to flay, skin;" German dialectal schind "skin of a fruit," Flemish schinde "bark"), from PIE *sken- "to cut off" (cognates: Breton scant "scale of a fish," Irish scainim "I tear, I burst"), from root *sek- "to cut" (see section (n.)).
Ful of fleissche Y was to fele, Now ... Me is lefte But skyn & boon. [hymn, c. 1430]
The usual Anglo-Saxon word is hide (n.1). Meaning "epidermis of a living animal or person" is attested from early 14c.; extended to fruits, vegetables, etc. late 14c. Jazz slang sense of "drum" is from 1927. Meaning "a skinhead" is from 1970. As an adjective, it formerly had a slang sense of "cheating" (1868); sense of "pornographic" is attested from 1968. Skin deep is first attested in this:
All the carnall beauty of my wife, Is but skin-deep. [Sir Thomas Overbury, "A Wife," 1613; the poem was a main motive for his murder]
The skin of one's teeth as the narrowest of margins is attested from 1550s in the Geneva Bible literal translation of the Hebrew text in Job xix:20. To get under (someone's) skin "annoy" is from 1896. Skin-graft is from 1871. Skin merchant "recruiting officer" is from 1792.
stew (n.): c. 1300, "vessel for cooking," from stew (v.). Later "heated room," especially for bathing (late 14c.). The meaning "stewed meat with vegetables" is first recorded 1756. The obsolete slang meaning "brothel" (mid-14c., usually plural, stews) is from a parallel sense of "public bath house" (mid-14c.), carried over from Old French estuve "bath, bath house; bawdy house," reflecting the reputation of medieval bath houses.
stock (n.2): "supply for future use" (early 15c.), "sum of money" (mid-15c.), Middle English developments of stock (n.1), but the ultimate sense connection is uncertain. Perhaps the notion is of the "trunk" from which gains are an outgrowth, or from stock (n.1) in obsolete sense of "money-box" (c. 1400). Meaning "subscribed capital of a corporation" is from 1610s.

In stock "in the possession of a trader" is from 1610s. Meaning "broth made by boiling meat or vegetables" is from 1764. Theatrical use, in reference to a company regularly acting together at a given theater, is attested from 1761. Figurative phrase take stock in "regard as important" is from 1870. As the collective term for the movable property of a farm, it is recorded from 1510s; hence livestock.
truck (v.1): "to exchange, barter," early 13c., from Old North French troquer "to barter, exchange," from Medieval Latin trocare "barter," of unknown origin. Rare before 16c. Sense of "have dealings with" is first recorded 1610s. The noun is first recorded 1550s, "act or practice of barter." Sense of "vegetables raised for market" is from 1784, preserved in truck farm (1866).
truck (n.2): 1530s, "act or practice of barter, trading by exchange," from French troque, from troquer (see truck (v.1)). Sense of "dealings" is from 1620s. "Exchange of commodities, barter," then "commodities for barter and exchange." In this sense the word was given a wide use in 19c. American English: "Truck at first meant market-garden produce; then it came to mean stuff in general, including 'doctor-stuff.' SPUN TRUCK is knitting work" [Thornton, "American Glossary," 1912]. Sense of "vegetables raised for market" is from 1784, preserved in truck farm (1866).
vegetable (n.): mid-15c., "non-animal life," originally any plant, from vegetable (adj.); specific sense of "plant cultivated for food, edible herb or root" is first recorded 1767. Meaning "person who leads a monotonous life" is recorded from 1921; sense of "one totally incapacitated mentally and physically" is from 1976.

The Old English word was wyrt (see wort). The commonest source of words for vegetables in Indo-European languages are derivatives of words for "green" or "growing" (compare Italian, Spanish verdura, Irish glasraidh, Danish grøntsager). For a different association, compare Greek lakhana, related to lakhaino "to dig."
vinaigrette (n.): 1690s, a type of condiment, from French vinaigrette (14c.), diminutive of vinaigre "(aromatic) vinegar" (see vinegar). Use in reference to a type of dressing for salads or cold vegetables is attested from 1877. From 1811 as "small box or bottle for carrying aromatic vinegar."
ascorbic acid: "A vitamin found particularly in citrus fruits and green vegetables. It is essential in maintaining healthy connective tissue, and is also thought to act as an antioxidant. Severe deficiency causes scurvy", 1930s: from a-¹ 'without' + medieval Latin scorbutus 'scurvy' + -ic.
samosa: "A triangular savoury pastry fried in ghee or oil, containing spiced vegetables or meat", From Persian and Urdu.
bhaji: "(In Indian cuisine) a small flat cake or ball of vegetables, fried in batter", From Hindi bhājī 'fried vegetables'.
gazpacho: "A cold Spanish soup made from tomatoes, peppers, and other salad vegetables", Spanish.
biryani: "An Indian dish made with highly seasoned rice and meat, fish, or vegetables", Urdu, from Persian biryāni, from biriyān 'fried, grilled'.
fajitas: "A dish of Mexican origin consisting of strips of spiced beef or chicken, chopped vegetables, and grated cheese, wrapped in a soft tortilla and often served with sour cream", Mexican Spanish, literally 'little strips'.