In culinary language, a fruit is the sweet- or not sweet- (even sour-) tasting produce of a specific plant (e.g., a peach, pear or lemon) nuts are hard, oily, non-sweet plant produce in shells ( hazelnut, acorn). A nut is a type of fruit (and not a seed), and a seed is a ripened ovule.
For example, in botany, a fruit is a ripened ovary or carpel that contains seeds, e.g., an apple, pomegranate, tomato or a pumpkin. Many common language terms used for fruit and seeds differ from botanical classifications. culinaryĪn arrangement of fruits commonly thought of as culinary vegetables, including corn (maize), tomatoes, and various squash In botanical usage, the term fruit also includes many structures that are not commonly called 'fruits' in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains. In common language usage, fruit normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. Consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other in fact, humans and many animals have become dependent on fruits as a source of food. In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.įruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Fresh fruit mix of blackberries, strawberries, and raspberries
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