Cherries grow from stalks in pairs and a tree can produce fruit for as long as 100 years! Sweet varieties such as the Bing cherry are nicest on their own or in a fruit salad. Sour cherries like Morello are tastier cooked.

These little, almost black berries grow on bushes all over the UK countryside in summer. They are not good to eat raw but are berry nice cooked with other fruits in desserts, or used to make jam. You can also make elderberry cordial. Try our berry sparkle at your next birthday party.

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Red, green or purple, these fruits grow in bunches on vines. On the inside, they are sweet, juicy and jelly-like. Green grapes are also called white grapes and are dried to make sultanas. Purple, or black, grapes are dried to make raisins. Red grapes make delicious juice.

The guava fruit is widely grown in tropical and sub-tropical regions. It can be round or pear-shaped, with a thin skin that is green and turns yellow as it ripens. The flesh can be white or even pink, and the seeds can be eaten. Guava contain vitamin C and lots of beta-carotene, which forms vitamin A in the body.

Hairy on the outside and soft in the middle, the kiwi is one of the few fruits that are green when ripe. One kiwi fruit contains all the vitamin C you need for the whole day. Vitamin C helps your body to heal cuts and bruises, and to fight colds.

In 1747, Scottish doctor James Lind proved that eating citrus fruit can prevent scurvy. Today, lemons are still a great source of vitamin C. You can squeeze out the juice and mix it with water to make a zingy drink or use lemon to boost the flavour in savoury dishes such as risotto.

Mangoes come in different shapes and sizes. Peel off the skin to eat the soft, juicy flesh inside. India grows the most mangoes in the world. There are more than 2,500 different kinds of mango and they are an excellent source of vitamin C. Why not add some to your next stir-fry?

These are from the same family as apples but are softer. They can be yellow, green, reddish or brown on the outside but they all have white, juicy flesh inside. One of the best-loved English pears is called Conference.

Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and other animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; humans and many other animals have become dependent on fruits as a source of food.[1] 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.

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. 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.[2][3]

Many common language terms used for fruit and seeds differ from botanical classifications. For example, in botany, a fruit is a ripened ovary or carpel that contains seeds, e.g., an orange, pomegranate, tomato or a pumpkin. A nut is a type of fruit (and not a seed), and a seed is a ripened ovule.[4]

Examples of botanically classified fruit that are typically called vegetables include cucumber, pumpkin, and squash (all are cucurbits); beans, peanuts, and peas (all legumes); and corn, eggplant, bell pepper (or sweet pepper), and tomato. Many spices are fruits, botanically speaking, including black pepper, chili pepper, cumin and allspice .[4] In contrast, rhubarb is often called a fruit when used in making pies, but the edible produce of rhubarb is actually the leaf stalk or petiole of the plant.[6] Edible gymnosperm seeds are often given fruit names, e.g., ginkgo nuts and pine nuts.

Botanically, a cereal grain, such as corn, rice, or wheat is a kind of fruit (termed a caryopsis). However, the fruit wall is thin and fused to the seed coat, so almost all the edible grain-fruit is actually a seed.[7]

A fruit results from the fertilizing and maturing of one or more flowers. The gynoecium, which contains the stigma-style-ovary system, is centered in the flower-head, and it forms all or part of the fruit.[9] Inside the ovary(ies) are one or more ovules. Here begins a complex sequence called double fertilization: a female gametophyte produces an egg cell for the purpose of fertilization.[10] (A female gametophyte is called a megagametophyte, and also called the embryo sac.) After double fertilization, the ovules will become seeds.

Ovules are fertilized in a process that starts with pollination, which is the movement of pollen from the stamens to the stigma-style-ovary system within the flower-head. After pollination, a pollen tube grows from the (deposited) pollen through the stigma down the style into the ovary to the ovule. Two sperm are transferred from the pollen to a megagametophyte. Within the megagametophyte, one sperm unites with the egg, forming a zygote, while the second sperm enters the central cell forming the endosperm mother cell, which completes the double fertilization process.[11][12] Later, the zygote will give rise to the embryo of the seed, and the endosperm mother cell will give rise to endosperm, a nutritive tissue used by the embryo.

As the ovules develop into seeds, the ovary begins to ripen and the ovary wall, the pericarp, may become fleshy (as in berries or drupes), or it may form a hard outer covering (as in nuts). In some multi-seeded fruits, the extent to which a fleshy structure develops is proportional to the number of fertilized ovules.[13] The pericarp typically is differentiated into two or three distinct layers; these are called the exocarp (outer layer, also called epicarp), mesocarp (middle layer), and endocarp (inner layer).

Because several parts of the flower besides the ovary may contribute to the structure of a fruit, it is important to understand how a particular fruit forms.[3] There are three general modes of fruit development:

Consistent with the three modes of fruit development, plant scientists have classified fruits into three main groups: simple fruits, aggregate fruits, and multiple (or composite) fruits.[14] The groupings reflect how the ovary and other flower organs are arranged and how the fruits develop, but they are not evolutionarily relevant as diverse plant taxa may be in the same group.

Simple fruits are the result of the ripening-to-fruit of a simple or compound ovary in a single flower with a single pistil. In contrast, a single flower with numerous pistils typically produces an aggregate fruit; and the merging of several flowers, or a 'multiple' of flowers, results in a 'multiple' fruit.[16] A simple fruit is further classified as either dry or fleshy.

The strawberry, regardless of its appearance, is classified as a dry, not a fleshy fruit. Botanically, it is not a berry; it is an aggregate-accessory fruit, the latter term meaning the fleshy part is derived not from the plant's ovaries but from the receptacle that holds the ovaries.[22] Numerous dry achenes are attached to the outside of the fruit-flesh; they appear to be seeds but each is actually an ovary of a flower, with a seed inside.[22]

Schizocarps are dry fruits, though some appear to be fleshy. They originate from syncarpous ovaries but do not actually dehisce; rather, they split into segments with one or more seeds. They include a number of different forms from a wide range of families, including carrot, parsnip, parsley, cumin.[14]

An aggregate fruit is also called an aggregation, or etaerio; it develops from a single flower that presents numerous simple pistils.[16] Each pistil contains one carpel; together, they form a fruitlet. The ultimate (fruiting) development of the aggregation of pistils is called an aggregate fruit, etaerio fruit, or simply an etaerio.

The pistils of the raspberry are called drupelets because each pistil is like a small drupe attached to the receptacle. In some bramble fruits, such as blackberry, the receptacle, an accessory part, elongates and then develops as part of the fruit, making the blackberry an aggregate-accessory fruit.[25] The strawberry is also an aggregate-accessory fruit, of which the seeds are contained in the achenes.[26] Notably in all these examples, the fruit develops from a single flower, with numerous pistils.

Progressive stages of multiple flowering and fruit development can be observed on a single branch of the Indian mulberry, or noni. During the sequence of development, a progression of second, third, and more inflorescences are initiated in turn at the head of the branch or stem.

Seedlessness is an important feature of some fruits of commerce. Commercial cultivars of bananas and pineapples are examples of seedless fruits. Some cultivars of citrus fruits (especially grapefruit, mandarin oranges, navel oranges), satsumas, table grapes, and of watermelons are valued for their seedlessness. In some species, seedlessness is the result of parthenocarpy, where fruits set without fertilization. Parthenocarpic fruit-set may (or may not) require pollination, but most seedless citrus fruits require a stimulus from pollination to produce fruit.[28] Seedless bananas and grapes are triploids, and seedlessness results from the abortion of the embryonic plant that is produced by fertilization, a phenomenon known as stenospermocarpy, which requires normal pollination and fertilization.[29]

Some fruits present their outer skins or shells coated with spikes or hooked burrs; these evolved either to deter would-be foragers from feeding on them or to serve to attach themselves to the hair, feathers, legs, or clothing of animals, thereby using them as dispersal agents. These plants are termed zoochorous; common examples include cocklebur, unicorn plant, and beggarticks (or Spanish needle).[31][32] 152ee80cbc

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