Fruit can be understood as the set of organs that arise from the flower of a plant and that enclose the seeds until they mature. Fruits are formed only by angiosperms. In these plants, the fruit is the state of the flower during seed maturation.
During fruiting, the carpels are remodeled. The ovary enlarges and the pistil retracts or falls off in most cases.
Opening fruits
In opening fruits, the seeds are released from the ovary after ripening by the fruit opening.
Bellows fruit
This fruit, consisting of one carpel, usually opens at the ventral suture and rarely at the dorsal suture. This fruit often occurs in buttercups. Examples are magnolia, delphinium and the special case apple.
Legume
This fruit opens at the ventral and dorsal seams and occurs in legumes. Examples are lentils, peas or soybeans.
Pod
In crucifers, the ovary comprises two carpels separated by a false septum. This carries the placentas to which the seeds are attached. This includes rapeseed or cress.
Capsule
Capsule fruits have an ovary with several fused carpels, which may have several chambers. The pericarp is dry and opening is through longitudinal cracks or pores. Examples are poppy or chestnut.
Closing fruits
At the distribution of the seeds is the fruit at the closing fruits. Thereby the ovary differentiates. The pericarp is divided into exocarp, mesocarp and endocarp. These layers can become fleshy, leathery or woody - accordingly, a distinction is made between berries, nut and drupes.
Berries
All parts of the pericarp are fleshy and juicy. This is the case, for example, tomatoes, peppers or guava.
Nut fruit
All parts of the pericarp are hard. Examples are hazelnuts or sweet chestnuts.
Stone fruit
Here, the inner part of the pericarp, the endocarp, is a stone core that encloses the seeds. The other parts of the pericarp are fleshy. This occurs in olives, plums or mangoes.