Composition of fruits Fleshy fruits have evolved to attract animals that eat them and disseminate the seeds. The fleshy part tends to consist of flavored sugar solutions without too many nutrients. The avocado and olive are exceptions. Fruits are good sources of water soluble vitamins. See table 4-3, p. 92.
Seeds are quite different in composition.
They are often protected by hard shells, seed coats, and toxic compounds. They are usually high in nutritional energy. See table 4-4. These fruits are preserved by drying, cold storage, as jellies, preserves or sugared, smoking or freezing. Most are consumed raw.