We treat the fruits of this group uniformly as drupes
with a single hard endocarp or "stone" (sclerocarp) representing one or more carpels, rather than speaking of multiple endocarps per fruit.
The assessment of the flavonoid contents in olive drupes
showed significant variations among different cultivars and ripening stages, in agreement with the description available in the literature .
Moreover AY- sitosterol and -5-avenasterol influence drupe
ripeness during fruit ripening while stigmasterol interferes with absorption of carotenoids and other fat-soluble vitamins such as vitamin E and tocopherols (Ostlund et al.
The fruit, known as a peppercorn when dried, is approximately five millimeters (0.20 in) in diameter dark red when fully mature, and, like all drupes
Among the topics are health promoting effects of cereal and cereal products, phenolic and beneficial bioactives in drupe
fruits, phytochemical bioactives in berries, controlling mycotoxin bioactives in nuts from farm to fork, impacts of food and microbial processing on the bioactive phenolics of olive fruit products, and an analytical methodology for characterizing grape and wine phenolic bioactives.
Leaves oblong, more rarely ovate or obovate, (2-) 3-7(-16) x (2-)3-5(-9) cm, Fruit an ellipsoid drupe
, laterally compressed, 3-4(-5) x 2.5-3(-3.5) mm, sparsely pubescent; style terminal to more rarely sub terminal; fruits borne on spike and ripen over a period of a few weeks and therefore harvested in more than one picking; fruits taste sour due to dominance by acids in spite of the presence of sugar.
Acerola, a drupe
that originated in Central America and the southwest United States, is the richest source of vitamin C source known to man.
It also produces an upright drupe
of burgundy-red berries that are attractive to birds and other forms of wildlife.
, about 2.5 cm long, orange yellow, rounded at the ends, sweet, edible.
Each "true" flower produces a berry-like drupe
, resulting in a cluster of attractive, bright red fruit.
The fruit - which is a drupe
- encloses an elongated seed (a nut in culinary terms, but not a true nut in the botanical sense) with a hard, skeleton-coloured-shell and an eye-catching kernel, whose skin is washed-over in a reddish-mauve, beneath which is the pale-lime-green flesh of the kernel with a unique essence.
Rosaceae Rose Floral organs usually in 5s, fruit a drupe
, pome, achene, aggregate, or follicle.