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fruit
The structure that develops from the ovary and accessory parts of a flower after after fertilization. True fruits are formed from the carpels, while in false fruits other parts of the flower are involved, for example in the apple the fleshy pulp is derived from the receptacle (see pome). The main function of the fruit is to protect the seeds and disperse them when ripe.
Fruits may simple (derived from the ovary of one pistil), aggregate (formed by a single flower with several separate pistils, e.g., raspberry), or multiple (formed from the flowers of an inflorescence, e.g., fig). Simple fruits may be fleshy or dry. Fleshy fruits include the berry and the drupe. Dry fruit may split open to disperse the seeds (dehiscent), the main types being the legume (or pod), follicle, capsule, and silique. Some dry fruits do not break open (indehiscent) the main types here being the achene, grain, samara, and nut.
Related category
• BOTANY
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