Fruits are classified based on the arrangement from which they originate. There are four types of fruits: simple, aggregate, multiple, and accessory. Simple fruits can be fleshy or dry and develop from a single ovary of a single flower. The berry, the entire pericarp is soft and pulpy (e.g. grape, tomato, banana, pepo, hesperidium, and blueberry), and the drupe, in which the outer layers may be pulpy, fibrous, or leathery and the endocarp hardens into a pit or stone enclosing one or more seeds, are the two main fleshy fruit types (e.g. peach, cherry, olive, coconut, and walnut). The term fruit is frequently used to refer to all edible plant products, particularly fleshy fruits, some of which (e.g., eggplant, tomatoes, and squash) are also known as vegetables. Dry fruits are classified as either dehiscent (their hard or papery shells split open to release the mature seed) or non-dehiscent (their shells do not split) (indehiscent fruits). The legume (e.g., the pod of the pea and bean), which splits at both edges, and the follicle, which splits on only one side (e.g., milkweed and larkspur), are among the dehiscent fruits; others include the dry fruits of the poppy, snapdragon, lily, and mustard. The single-seeded achene and composite flowers of the buttercup; the caryopsis (grain); the nut (e.g., acorn and hazelnut); and the carrot and parsnip fruits are examples of indehiscent fruits (not to be confused with their edible fleshy roots).
Types of fruit
Fruits are classified based on the number of ovaries from which they developed. Here are some of the major fruit classifications to be aware of:
Simple Fruits
Simple fruits are those that form from a single ovary or pistil of a flower. They are further classified as dry and fleshy, with dry fruits being dehiscent or indehiscent and fleshy fruits being semi pericarp or full.
Simple fruits include fleshy fruits such as apples, cherries, and plums, as well as dry fruits such as hazelnuts and walnuts.
Aggregate Fruits
These fruits are produced by combining multiple ovaries from a single flower. They are classified as follicles, achenes, drupelets, berries, and compound fruits.
Custard apple, raspberry, blackberry, and other fruits are examples.
Multiple Fruits
These fruits grow from a cluster of flowers that merge to form one large fruit.
Pineapple, breadfruit, figs, mulberries, and other fruits are examples.
Accessory Fruits
These fruits are produced by combining multiple ovaries from a single flower. They are classified as follicles, achenes, drupelets, berries, and compound fruits.
Custard apple, raspberry, blackberry, and other fruits are examples.
Various Categories of Fruits
Let us now look at the classification of fruits based on their physical structure and seeds.
Achene
It is a simple, dry, indehiscent fruit that develops from a single ovary and has a thin, closed wall surrounding a single seed.
Strawberry, Sunflower Seeds (the edible part is technically a fruit), Buckwheat, and other examples
Berry
It’s a fleshy fruit with a soft or hard covering on the outside and many seeds inside.
Kiwi, Watermelon, Cranberries, Passion Fruit, Grapes, Papaya, Bananas, and Tomatoes are some examples.
Caryopsis
It is a dry, single fruit in which the ovary wall joins the outer seed coating and is found in cereals and grasses.
Corn, rice, barley, rye, oats, and other grassy plants are examples.
Drupe
This fruit, also known as the stone fruit, is of the indehiscent variety. It has a hard pit on the inside that contains a seed and is surrounded by a soft, fleshy mass on the outside.
Peach, cherry, coconut, mango, plum, olive, and other fruits and vegetables are examples.
Legume
A legume is a dry, dehiscent fruit with many seeds inside. When the fruit is split vertically along the two seams, the seeds are released.
Peas, beans, tamarind, and peanuts are some examples.
Nut
A legume is a dry, dehiscent fruit that contains many seeds. The seeds are released when the fruit is split vertically along the two seams.
Some examples include peas, beans, tamarind, and peanuts.
Fruits Dehydrate
Bananas
Make adorable dried banana coins for a healthy snack that kids will enjoy. Bananas should be peeled, sliced into 18 to 14 inch thick discs, and soaked in citrus water for 10 minutes to prevent browning. Dehydrate at 135°F for 6-10 hours or in the oven at 200°F for 5-7 hours, according to the manufacturer’s instructions.
Apples
Dried apples are a nostalgic treat, and dehydrating apples could not be simpler. Peel and core apples if desired, then slice fruit into 14 to 38 inch thick rounds and soak in citrus water for 10 minutes to prevent browning. Dehydrate at 135°F for 7-15 hours, or in the oven at 200°F for 6-8 hours, according to the manufacturer’s instructions.
Strawberries
Dried apples are a nostalgic treat, and the process of dehydrating apples couldn’t be easier. If desired, peel and core the apples before slicing them into 14 to 38 inch thick rounds and soaking them in citrus water for 10 minutes to prevent browning. Dehydrate at 135°F for 7-15 hours, or bake at 200°F for 6-8 hours, following the manufacturer’s instructions.
Mangoes
The flavour of mango strips is similar to that of sunshine. Peel the mango, separate the flesh from the flat core, and slice 14 inches thick. Dehydrate at 135°F for 7-15 hours, or in the oven at 200°F for 6-8 hours, according to the manufacturer’s instructions.
Pineapple
The pretty prize goes to dried pineapple. Remove the core by cutting off the top and bottom, trimming away the tough exterior, and slicing 14 to 12 inches thick. Dehydrate at 135°F for 10-18 hours, or in the oven at 200°F for 8-10 hours, according to the manufacturer’s instructions.
Tomatoes
Dried tomatoes are still sexy for pasta night, so do not call it a comeback. Remove the cores from the tomatoes and slice 14 inches thick, or cut cherry tomatoes in half. Dehydrate at 155°F for 5-9 hours or in the oven at 200°F for 4-6 hours, according to the manufacturer’s instructions.
Sweet Potatoes
Although they will never be as crispy as deep-fried chips, dried sweet potatoes are still delicious. Peel sweet potatoes, slice 14 inches thick, blanch for several minutes in boiling water, and shock in an ice bath. Dehydrate at 125°F for 7-11 hours or in the oven at 200°F for 6-8 hours, according to the manufacturer’s instructions.
Conclusion
Fruits are classified based on the arrangement from which they originate. There are four types of fruits: simple, aggregate, multiple, and accessory. Simple fruits can be fleshy or dry and develop from a single ovary of a single flower. . Dry fruits are classified as either dehiscent (their hard or papery shells split open to release the mature seed) or non-dehiscent (their shells do not split) (indehiscent fruits). They are further classified as dry and fleshy, with dry fruits being dehiscent or indehiscent and fleshy fruits being semi pericarp or full. These fruits are produced by combining multiple ovaries from a single flower. They are classified as follicles, achenes, drupelets, berries, and compound fruits. A legume is a dry, dehiscent fruit with many seeds inside. When the fruit is split vertically along the two seams, the seeds are released. Dried apples are a nostalgic treat, and dehydrating apples could not be simpler. Peel and core apples if desired, then slice fruit into 14 to 38 inch thick rounds and soak in citrus water for 10 minutes to prevent browning.
