pericarps

The pericarp is the part of a fruit formed from the wall of the ripened ovary. It surrounds the seeds and develops as the ovary matures, sometimes incorporating additional tissues from the flower or receptacle. The pericarp can be fleshy or dry, and its structure influences a fruit’s texture, appearance, and seed dispersal.

In many flowering plants the pericarp differentiates into three layers: the exocarp (outer skin), the mesocarp (often the fleshy middle), and the endocarp (the inner boundary around the seed). Some fruits have poorly defined layers or combine tissues in different ways, yielding textures from tough and woody to soft and juicy.

Examples illustrate the diversity of pericarps. In fleshy fruits such as tomatoes and grapes, the pericarp becomes much of the edible flesh. In drupes such as peaches and cherries, the endocarp forms a hard stone around the seed. In pomes such as apples and pears, the edible portion is largely derived from the receptacle tissue, while the pericarp forms the inner walls around the seeds. In citrus fruits, the rind is thick and derives from the exocarp and mesocarp, surrounding the inner tissues.

In many dry fruits, the pericarp dries and may dehisce (split open) to release seeds, or remains indehiscent as a nut. The pericarp provides protection for the seeds and can contribute to dispersal by wind, water, or animals.