fruit

Fruit, in botanical terms, is the mature ovary of a flowering plant, along with any tissues that mature with it, containing seeds. After fertilization, the ovary develops into a protective structure that helps disperse seeds. In everyday language, fruit commonly refers to edible plant products that are sweet or tart, though edible plant tissues vary widely in taste and texture.

Culinary usage often differs from botanical definitions. Botanically, many fruits are not sugary or eaten raw, and many plant parts considered vegetables are fruits. For example, tomatoes, cucumbers, and avocados are fruits under botanical criteria, while some plant parts that are not fruits, such as rhubarb stalks, are not considered fruits in either sense.

Fruits are classified by their development and structure. Simple fruits arise from a single ovary; drupes (stone fruits) have a hard endocarp; pomes have a fleshy receptacle surrounding a core; berries are fleshy fruits with multiple seeds. Aggregate fruits form from multiple ovaries of a single flower, such as raspberries; multiple fruits form from many flowers, such as pineapple.

Fruits are a diverse and widespread food group. They are a major source of vitamins, fiber, and water, and they are consumed fresh or processed into juices, jams, dried fruit, and other products. Global production emphasizes temperate and tropical species, with varied seasonal availability and cultural uses.