A cutting-edge technology for the food business, 3D printing offers enormous potential for creating personalized and customized nutrition for food products printed mainly from fruits and vegetables. Multiple investigations have concentrated on developing printable ink, ensuring print stability, and establishing criteria for print quality. This review aims to explore the potential and address recent advancements in 3D printing technology for fruits and vegetables. The method most frequently employed in 3D printing is extrusion-based because of its many benefits. The study looks at three categories of extrusion printing: gel-forming extrusion, room-temperature extrusion, and fused deposition manufacturing. This review article consolidates the progress achieved in recent years within the domain of 3D food items printed from fruits and vegetables. The inference drawn from these findings is that the production of 3D and 4D food products has been accomplished with the help of fruits and vegetables. Pre- and post-processing technique improvement will require further research. Though further study is needed in this field, 3D printing can also be used to develop functional food.