### plant part | fruit | cereal grain:

Corn kernel
* are cereal grain
  - cereals
  - small things, too, which is why they get popped by small waves
* contain liquid water and starch within a solid kernel wall.
* continue to accumulate seed weight until physiological maturity is reached.
* do have a nucleus, or heart, from which the seeds germinate.
* have different colors because of genes that control color.
* turn dark blue-black when mature.

Grain of rice
* Every grain of rice absorbs water and becomes plump.
* is cereal grain

### plant part | fruit:

Cherry
* Cherries add ruby-red color and tangy flavor to food products.
* Cherries also add a unique taste to spicy foods, such as salsas and chutneys
  - ruby-red color to gelatin salads or mixed fruit combinations
  - grow on the leaves, and currants usually grow on the catkins
  - make a great sauce for ham or pork
* Cherries are a festive fruit to use at holiday time, too
  - fragile fruit with a rather short life span
  - marginal source of vitamin C, but have little other nutritional value
  - powerful source of compounds with antioxidant and anti-inflammatory properties
  - rich source of flavonoids
  - very low calorie fruit and rich source of nutrients, vitamins, and minerals
* Cherries are also beneficial in preventing heart disease
  - excellent fresh but are most commonly served in pastries, desserts, and candies
* Cherries are an excellent source of compounds with antioxidant and anti-inflammatory properties
  - insignificant source of other vitamins
* Cherries are at pit hardening
  - swollen bud
  - best if consumed within one year and are safe as long as lids remain vacuum sealed
  - candy, the bon bons of summer produce
  - drupes
  - edible fruit
  - excellent in combination with chocolate
  - fruit trees
  - important plants in that they support a variety of wildlife
  - located in jars
  - low in fat, and have a high-water content
  - part of cherries
  - perhaps more susceptible to the whim of mother nature than other crops
  - pigment rich fruits
  - pitted before they are used and then dehydrated
  - prone to bacterial canker
  - stone fruit
  - the most antioxidant-rich fruit on earth
  - wood
  - can add color, flavor and inviting aromas to otherwise ordinary dishes
  - contain allopurinal, which drug often used to treat gout
  - deepen in color, swell and soften, and their sugar content increases rapidly
  - enhance meats and combine well with pastas, cereals, breads, juice and dairy products
  - fall where texts fail
  - form from flowers at leaf nodes
  - have the tendency to turn dark blue in muffins
  - help eliminate acid in the body and ease knuckle bumps
* Cherries includes peels
  - sections
  - turn from pink in acid to gray in base
  - usually go under when baked
* Most cherries begin to bear the third or fourth year after planting.
* is wood

### plant part | fruit | cherry:

Black cherry
* Black cherries are wild cherries.
* appears to be another good indicator of ozone.
* can remain dormant for three or more years.
* deciduous tree with a dense oval crown and pendulous branches.
* is intolerant of flooding.
* is one of the commonest early-succession trees
  - most valued cabinet and furniture woods in North America
  - second only to black walnut in value as a fine hardwood species
* tolerates a wide range of soil drainage.

Sour cherry
* Most sour cherries go into cherry syrups, pies, and preserves.
* Sour Cherries have a wonderful flavor when cooked.
* Sour cherries are cherries
* Sour cherries are more cold tolerant than sweet
  - globular and soft than sweet cherries and are best used for dessert making
  - likely to produce a crop
  - self-fertile, and require no pollinizers
  - contain more vitamin A than sweet cherries