Botanical vs. culinary
In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.
Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one grup and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food.[1] Consequently, fruits akun for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. Taruhan Bola Online
In common language usage, fruit normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the termin fruit also includes many structures that are not commonly called 'fruits' in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains. Situs Slot Terpercaya
Many common language terms used for fruit and seeds differ from botanical classifications. For example, in botany, a fruit is a ripened ovary or carpel that contains seeds, e.g., an apple, pomegranate, tomato or a pumpkin. A nut is a tipe of fruit (and not a seed), and a seed is a ripened ovule.[4] Situs Bola Online
In culinary language, a fruit is the sweet- or not sweet- (even sour-) tasting produce of a specific plant (e.g., a peach, pear or lemon); nuts are hard, oily, non-sweet plant produce in shells (hazelnut, acorn). Vegetables, so called, typically are savory or non-sweet produce (zucchini, lettuce, broccoli, and tomato); but some may be sweet-tasting (sweet potato)
The outer layer, often edible, of most fruits is called the pericarp. Typically formed from the ovary, it surrounds the seeds; in some species, however, other structural tissues contribute to or form the edible portion. The pericarp may be described in three layers from outer to inner, i.e., the epicarp, mesocarp and endocarp.
Fruit that bears a prominent pointed terminal proyekion is said to be beaked.
