Tag: Mesocarp

An avocado is a single-seeded berry, and the delicious edible portion often referred to as 'meat' is actually called the flesh or pulp. This creamy, buttery part is the most coveted component of the fruit and is used in a wide variety of cuisines around the world.

While most people casually refer to the main edible part of an apple as simply the “flesh” or “pulp,” the correct botanical term is mesocarp. This term, however, is not used in everyday conversation, leading to common confusion over what is the meat of an apple called.

Every fruit is a marvel of botanical engineering, developed from the flower's ovary to protect and disperse seeds. These reproductive structures are composed of several distinct parts, each with a specialized function, which together define what are the parts of a fruit.

Did you know that despite its classification as a pome, the juicy, fleshy part of an apple that we enjoy is not the botanical 'true fruit'? The primary edible portion of an apple is actually the enlarged floral receptacle, known as the thalamus. This structure surrounds the core, which contains the 'true' fruit or carpels.

Did you know that fruits like apples are botanically not true berries, but rather 'pomes' where the fleshy edible part comes from the flower's receptacle? To truly understand which layer of fruit is edible, one must first grasp the basic botanical structure, known as the pericarp.

Botanically speaking, a mango is classified as a drupe, which is a type of fleshy fruit containing a hard stone inside. When considering which layer of mango is edible, the answer is often misunderstood, as most people limit their consumption to only the sweet, juicy pulp. This guide explores the different layers of the mango and their unique properties.