frutos

In botany, a fruit is the mature ovary of a flowering plant, typically containing seeds. Fruits may develop from the ovary alone or include other floral tissues as accessory components. In everyday language, fruits are usually edible, sweet or tart, and consumed raw as snacks or desserts. They contrast with vegetables, which come from other plant structures such as leaves, stems, or roots. In Spanish, the term frutos corresponds to what English speakers call fruits.

Fruits are traditionally classified by origin and texture. Simple fruits form from a single ovary: berries (such as grapes and tomatoes), drupes or stone fruits (peaches, cherries, olives), and pomes (apples, pears). Aggregate fruits arise from multiple ovaries of one flower (raspberries, blackberries), while multiple fruits develop from many flowers (pineapple, fig). Dry fruits can be dehiscent, releasing seeds (capsules, legumes), or indehiscent (nuts, samaras, achenes).

From a nutritional perspective, fruits typically provide moisture, vitamins, dietary fiber, and natural sugars, while usually being low in fat. They play a central role in many cuisines and traditional medicine. Storage and handling vary by type and climate; many fruits are perishable and benefit from refrigeration, controlled ripening, and proper sanitation to extend shelf life.

Globally, fruit production is a major agricultural sector. Leading producers include several countries across Asia, the Americas, and Europe. International trade moves fruits across seasons and hemispheres, supporting availability year round. The term 'fruit' is often used loosely in culinary contexts to include certain edible parts that botanically are accessory fruits or dry fruits.