A rainbow of fruits!

Fruits are parts of flowering plants that are derived from specific tissues of the flower, mainly one or more ovaries. Fruits are characterized by their sweet taste, moderately high calorie contents (ie 50-100 kcal/100grams[1]) and low protein content. The definition on what is and what is not a fruit varies[2] but we will disregard plant parts with low caloric contents (for example, tomato, tomatillo, etc.).

Be aware the the botanical use of the term "fruit" differs from the culinary use of the term. Botanically, fruit is any flowering plant's matured ovary. In culinary terms, fruit refers to specific, often sweeter, varieties of plant food that are used for mainly sweet dishes or for sweetening, but also in a variety of savoury dishes. The list produced below presents a wide variety of edible fruits considered as fruits for culinary purposes.

There are fleshy fruits and dry fruits. This difference has growing, harvesting, storage and use consequences.

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B[edit | edit source]

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M[edit | edit source]

N[edit | edit source]

O[edit | edit source]

P[edit | edit source]

Q[edit | edit source]

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T[edit | edit source]

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Y[edit | edit source]

Z[edit | edit source]

  • Ziziphus, see jujube

See also[edit | edit source]

References[edit | edit source]

  1. Apple and Banana having 50 and 80 kcal/100grams respectively, and about 100-150 kcal per piece of fruit
  2. Botanic and culinary fruits
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Keywords fruit
Authors RichardF, Felicity
License CC-BY-SA-3.0
Ported from https://en.wikipedia.org/wiki/List_of_culinary_fruits (original)
Derivatives Matunda
Language English (en)
Related 0 subpages, 19 pages link here
Aliases Fruit
Impact 1,694 page views
Created April 14, 2006 by Eric Blazek
Modified June 9, 2023 by Felipe Schenone
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