Tag: Fruit science

With approximately 85% water, apples are an excellent source of hydration and contain a wide range of other compounds. These components combine to give apples their distinct flavor, texture, and nutritional value, answering the question, 'What are apples made of?' with a surprising level of complexity.

According to botanists, the edible flesh inside an orange is technically known as the endocarp. This juicy segment, commonly referred to as pulp, is actually composed of thousands of tiny, individual juice-filled sacs known as juice vesicles.

Fruit pectin, a key component in jams and jellies, is a complex heteropolysaccharide found in plant cell walls. This crucial soluble fiber's chemical makeup primarily explains what fruit pectin contain and its unique gelling properties.

The sensation that pineapple is 'eating you' is caused by bromelain, a group of enzymes that break down proteins. This is the same enzyme used commercially as a meat tenderizer. When you eat fresh pineapple, bromelain temporarily digests the delicate proteins in your mouth, creating a tingling, burning, or raw feeling.

By botanical standards, cranberries ($Vaccinium macrocarpon$) are considered 'true berries,' a classification that might surprise those who know that strawberries and raspberries are not. This reveals the fascinating differences between how we use language and how botanists classify plant life based on anatomical structure.

Did you know that many foods we commonly call vegetables, such as tomatoes and cucumbers, are botanically classified as fruits? Understanding this distinction reveals that what are the three main types of fruits is defined not by taste, but by their unique floral origin.

Research has documented that ripe jackfruit pulp can have a pH as low as 5.0, classifying it as slightly acidic. Knowing what is the pH of a jackfruit is important for cooks, food processors, and anyone interested in how a fruit's ripeness affects its flavor and chemical properties.

Yes, lingonberries and blueberries are surprisingly close relatives, sharing the same scientific genus, *Vaccinium*. Despite their differences in size, color, and taste, their shared botanical lineage places them both within the larger heath family, Ericaceae, alongside other well-known berries.

With over 7,500 cultivars in existence, the characteristics of an apple can differ wildly depending on the specific variety. From the tart and firm Granny Smith to the sweet and tender Golden Delicious, each apple offers a unique profile of color, texture, and flavor. Understanding these traits can help you choose the perfect apple for eating, cooking, or baking.

The average apple has a mass that typically ranges from 150 to 250 grams, though this figure can vary significantly based on the fruit's size and variety. This wide range accounts for differences between small dessert apples and large cooking varieties, revealing a fascinating and practical aspect of food science.