![]() Rarely, culinary "fruits" are not fruits in the botanical sense, such as rhubarb in which only the astringent stalk, or petiole, is edible. Some spices, such as allspice and nutmeg, are fruits. These are fruits to a botanist, but are generally treated as vegetables in cooking. squash and pumpkin), maize, tomatoes, and green peppers. Fruits that might not be considered such in a culinary context include gourds (e.g. However, a great many common vegetables, as well as nuts and grains, are the fruit of the plants they come from. In cuisine, when discussing fruit as food, the term usually refers to just those plant fruits that are sweet and fleshy, examples of which would be plum, apple, and orange. In botany, a fruit is the ripened ovary, together with its seeds, of a flowering plant.
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