Sikkim is North Eastern State of India situated in eastern Himalayas extending approximately 114 Kms from North to South and 64 Kms from East to West. The climate of the State of Sikkim has been roughly divided into the tropical, subtropical, temperate and alpine zones and the state is blessed with abundant natural resources. For most of the period in a year, the climate is cold and humid as rainfall occurs in each month. The state has recently been declared as organic farming state and the farming community is also well versed with organic farming practices. Approximate annual production of edible wild plants in Sikkim alone was estimated as 140 tonnes. Out of 190 such species more than 70 species are consumable. Indigenous fruits and vegetables in Sikkim are growing naturally and utilization of these crops now days have become very popular among tribal people of hilly state of Sikkim. The indigenous fruits and vegetables are nutritionally rich, majority of them having medicinal properties and fetch handsome price in the market and because of these reasons farmers are commercially growing them. The details and particularly nutritional characteristics of very popular indigenous fruits like Eleagnus latifolia, Elaeocarpus sikkimensis, Eriolobus indica, Ficus roxburghii, Machilus edulis, Spondias axillaris, Rubus ellipticus, Hippophae spp., Diploknema butyracea and Baccaurea sapida and indigenous vegetables like Uritca dioca, Tupistra nutans, Moringa oleifera, Sechium edule, Phytolacca acinossa, Cyclanthera pedata, Nasturtium officinale, Cyphomandra betacea etc. are being discussed in this chapter.