frukt

Frukt is a term used for the mature ovary or a structure derived from the ovary of a flowering plant, typically containing seeds. In everyday language it refers to edible fruits such as apples, bananas, berries, and citrus, but in botany the concept is broader and includes many plant products that may not be commonly eaten. The study of frukt covers both structure and function within plant reproduction and food systems.

Botanically, frukt develops after fertilization when the ovary tissue thickens and forms a protective layer around developing seeds. The pericarp, the fruit wall, often differentiates into an exocarp (skin), mesocarp (flesh), and endocarp (inner layer). Frukt can be categorized as fleshy or dry. Fleshy fruits include berries, drupes, and pomes, while dry fruits may be dehiscent (splitting open) or indehiscent (not opening at maturity).

Common classifications include simple fruits formed from a single ovary, aggregate fruits formed from multiple ovaries of a single flower (such as an aggregate of drupes), and multiple fruits formed from many flowers in a single inflorescence. Examples illustrate diversity: berries (grape, tomato), drupes (peach, plum), and pomes (apple, pear). Some fruits, such as strawberries, are botanically accessory or aggregate structures, where edible tissue arises from parts other than the ovary.

Nutritionally, frukt are typically high in water, fiber, vitamins, and minerals, with varying amounts of natural sugars and little fat. They are consumed fresh or processed into juice, jam, dried products, or frozen goods. Globally, frukt production supports diverse cuisines, food security, and agricultural economies, with major producers including China, India, the United States, and several countries in Europe and the Americas.