Fruits

Fruits are the edible reproductive structures of flowering plants, typically forming after the maturation of the ovary and often containing seeds. In botany, a fruit is defined as the mature ovary and any accessory tissue that develops after fertilization. This broad definition includes many structures that are commonly treated as vegetables in cooking, such as tomatoes and cucumbers, while some culinary fruits, like strawberries, are not true berries in botanical terms. Most fruits are sweet or sour, and their composition is largely water, sugars, fiber, vitamins, and minerals.

Fruits can be categorized in several ways. Common culinary groupings include citrus fruits (oranges, lemons), pomes (apples, pears), stone fruits or drupes (peaches, cherries, plums), berries (grapes, blueberries, currants), and tropical or exotic fruits (mangoes, pineapples, papayas). Botanical classifications can differ from everyday usage, but both help describe the diversity of edible fruits.

From a nutritional perspective, fruits are an important source of vitamins, particularly vitamin C, dietary fiber, and various phytochemicals. They are typically low in fat and calories and have high water content, contributing to hydration and satiety.

Global production is widespread, with major growing regions in temperate and tropical climates. Fruits are consumed fresh or processed into juices, jams, dried products, or canned goods.

Proper storage, including refrigeration for many fruits and avoidance of ethylene exposure for sensitive varieties, helps extend shelf life. Handling and washing reduce surface contamination before consumption.