strawberry | plant and fruit | Britannica.com plant and fruit spirea Strawberry (genus Fragaria), genus of more than 20 species of flowering plants in the rose family ( Rosaceae ) and their edible fruit . Strawberries are native to the temperate regions of the Northern Hemisphere, and cultivated varieties are widely grown throughout the world. The fruits are rich in vitamin C and are commonly eaten fresh as a dessert fruit, are used as a pastry or pie filling, and may be preserved in many ways. The strawberry shortcake—made of fresh strawberries, sponge cake, and whipped cream—is a traditional American dessert. The flowers and fruits of a garden strawberry plant (Fragaria ×… Ed Young/Corbis Overview of efforts to create more-flavourful strawberries. Contunico © ZDF Enterprises GmbH, Mainz Strawberries are low-growing herbaceous plants with a fibrous root system and a crown from which arise basal leaves. The leaves are compound , typically with three leaflets, sawtooth-edged, and usually hairy. The flowers, generally white, rarely reddish, are borne in small clusters on slender stalks arising, like the surface-creeping stems, from the axils of the leaves.

As a plant ages, the root system becomes woody, and the “mother” crown sends out runners (e.g., stolons ) that touch ground and root, thus enlarging the plant vegetatively. Botanically, the strawberry fruit is considered an “accessory fruit” and is not a true berry . The flesh consists of the greatly enlarged flower receptacle and is embedded with the many true fruits, or achenes , which are popularly called seeds. Strawberry plant (Fragaria species) in bloom. © Ekaterina Bykova/Shutterstock.com The cultivated large-fruited strawberry (Fragaria ×ananassa) originated in Europe in the 18th century. Most countries developed their own varieties during the 19th century, and those are often specially suitable for the climate, day length, altitude, or type of production required in a particular region. Strawberries are produced commercially both for immediate consumption and for processing as frozen, canned, or preserved berries or as juice. Given the perishable nature of the berries and the unlikelihood of mechanical picking, the fruit is generally grown near centres of consumption or processing and where sufficient labour is available.

The berries are hand picked directly into small baskets and crated for marketing or put into trays for processing. Early crops can be produced under glass or plastic covering. Strawberries are very perishable and require cool dry storage. Cartons of commercial strawberries (Fragaria ×ananassa) in a … AdstockRF What fruit is a member of the rose family? | Reference.com What fruit is a member of the rose family? A: Quick Answer Apples, pears, peaches, cherries, blackberries, strawberries, quinces, apricots, and raspberries are fruits of the rose family. Fruits of the rose family typically have flowers with five petals centered around a cup that holds pistils and stamens. Full Answer Plants in the rose family mostly produce a dry seed, and there are some cases where the plant produces a false fruit. This occurrence is when the dry seed is enclosed with flesh that resembles a fleshy ovary, or fruit. Fruit is the result of the rose plants that do produce actual fleshy fruit around the seed. The strawberry is an inverted example of the dry seeds; the dry seeds stand outside of the flesh.

Raspberries The World's Healthiest Foords are health-promoting foods that can change your life. Watch for the launch of our new WHFoods 7-Day Meal Plan on January 23rd! The George Mateljan Foundation is a not-for-profit foundation with no commercial interests or advertising. Our mission is to help you eat and cook the healthiest way for optimal health. Raspberries What's New and Beneficial About Raspberries One of the most fascinating new areas of raspberry research involves the potential for raspberries to improve management of obesity. Although this research is in its early stages, scientists now know that metabolism in our fat cells can be increased by phytonutrients found in raspberries, especially rheosmin (also called raspberry ketone). By increasing enzyme activity, oxygen consumption, and heat production in certain types of fat cells, raspberry phytonutrients like rheosmin may be able to decrease risk of obesity as well as risk of fatty liver. In addition to these benefits, rheosmin can decrease activity of a fat-digesting enzyme released by our pancreas called pancreatic lipase. This decrease in enzyme activity may result in less digestion and absorption of fat.

Recent research on organic raspberries has now shown organic raspberries to be significantly higher in total antioxidant capacity than non-organic raspberries. Raspberries in the study were grown on farms in Maryland that had been previously certified as organic by the U.S. Department of Agriculture. A series of tests involving free radical scavenging all provided the same results: organic raspberries outperformed their non-organic counterparts in terms of their antioxidant activity. This greater antioxidant capacity was associated with the greater levels of total phenols and total anthocyanins found in organic versus non-organic raspberries. While there are many good reasons to purchase organic versus non-organic foods of all kinds, this study makes it clear that these reasons specifically hold true for raspberries in a profound way. You'll get significantly more antioxidant support by purchasing raspberries that are fully ripe. Recent studies have measured the total phenolic content, total flavonoid content, and anthocyanin content of raspberries harvested at varying stages of ripeness (from 50% to 100% maturity) and greatest overall antioxidant benefits were associated with full ripeness of the berries.

Although it's possible for raspberries to ripen after harvest, this fruit can be highly perishable and can mold quite easily at room temperature. So your most risk-free approach for getting optimal antioxidant benefits from raspberries is to purchase them at full maturity, keep them refrigerated at all times at temperatures between 35-39°F (2°-4°C), and consume them very quickly (within 1 to 2 days after purchase). Anti-cancer benefits of raspberries have long been attributed to their antioxidant and anti-inflammatory phytonutrients. In animal studies involving breast, cervical, colon, esophageal, and prostate cancers, raspberry phytonutrients have been shown to play an important role in lowering oxidative stress, reducing inflammation, and thereby altering the development or reproduction of cancer cells. But new research in this area has shown that the anti-cancer benefits of raspberries may extend beyond their basic antioxidant and anti-inflammatory aspects. Phytonutrients in raspberries may also be able to change the signals that are sent to potential or existing cancer cells.

In the case of existing cancer cells, phytonutrients like ellagitannins in raspberries may be able to decrease cancer cell numbers by sending signals that encourage the cancer cells to being a cycle of programmed cell death (apoptosis). In the case of potentially but not yet cancerous cells, phytonutrients in raspberries may be able to trigger signals that encourage the non-cancerous cells to remain non-cancerous. Raspberries, fresh potassium 5% This chart graphically details the %DV that a serving of Raspberries provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Raspberries can be found in the Food Rating System Chart . A link that takes you to the In-Depth Nutritional Profile for Raspberries, featuring information over 80 nutrients, can be found under the Food Rating System Chart. Health Benefits Antioxidant and Anti-Inflammatory Benefits of Raspberries The diversity of antioxidant and anti-inflammatory phytonutrients in raspberries is truly remarkable, and few commonly eaten fruits are able to provide us with greater diversity.

From a research perspective, here is a partial list of phytonutrients in raspberries that provide us antioxidant and anti-inflammatory benefits: anthocyanins stilbenoids resveratrol The vast majority of these phytonutrients are not only provided by raspberries, but provided in amounts that are significant in terms of protecting us against the dangers of oxidative stress and the dangers of excessive inflammation. By helping to scavenge free radical molecules, and by helping to regulate the activity of enzymes that could trigger unwanted inflammation, the phytonutrients in raspberries help lower our risk of chronic diseases that are associated with chronic oxidative stress and chronic inflammation. These chronic diseases include obesity, type 2 diabetes, hypertension, and atherosclerosis. The ellagic acid found in raspberries deserves special mention as an anti-inflammatory compound. This phytonutrient has been shown to help prevent overactivity of certain pro-inflammatory enzymes (including cyclo-oxygenase 2, or COX-2) as well as their overproduction. In animal studies, intake of ellagic acid has been shown to reduce numerous aspects of unwanted and excessive inflammation, including aspects associated with Crohn's disease.

Obesity and Blood Sugar Benefits of Raspberries Perhaps the most fascinating new areas of research on raspberries involve management of obesity and type 2 diabetes. In the case of obesity, two compounds in raspberries have received special focus: raspberry ketone (also called rheosmin) and a type of flavonoid called tiliroside. Raspberry ketone is a compound that naturally occurs in raspberries, but unlike its name suggests, it is by no means exclusive to this fruit. Raspberry ketone is contained in a wide variety of plants, although not usually in such sizable amounts as are found in raspberries. Turkish rhubarb is one such plant. Larch, yew, maple, and pine are trees that contain amounts of raspberry ketone, and in some studies, pine needles have been used as a source of this compound for experimental purposes. The chemical name for raspberry ketone is 4-(4-hydroxyphenyl) butan-2-one. Researchers are equally familiar with raspberry ketone under the name of rheosmin, and since 1965, it's been included on the Food and Drug Administration's (FDA's) Generally Recognized As Safe (GRAS) list as an approved food additive.

The primary use of rheosmin as a food additive has been for flavor and aroma. The rheosmin found in raspberries can increase metabolism in our fat cells by increasing enzyme activity, oxygen consumption, and heat production in certain types of fat cells. By boosting fat metabolism in this way, we may be less likely to deposit fat in our fat cells, and we may be able to use up some of the fat that is stored there. By improving our fat cell metabolism, we may also be able to reduce the number of pro-inflammatory messaging molecules that are produced by our fat cells. As a result, we may be less likely to experience some of the inflammation-based problems that typically accompany obesity. In addition to these benefits, rheosmin found in raspberries can also decrease activity of a fat-digesting enzyme called pancreatic lipase that is produced by our pancreas. By decreasing the activity of this enzyme, we may digest and absorb less fat—another potential plus when trying to deal with the consequences obesity. In addition to the rheosmin found in raspberries, scientists have also focused on the obesity-related benefits of a second compound called tiliroside.

Tiliroside is a type of flavonoid (called a glycosidic flavonoid) that is found in many plants of the rose family, including rose hips, strawberries, and raspberries. In preliminary studies, tiliroside has been show to activate a special hormone called adiponectin that is produced by our fat cells. (The "adipo" part of this word means "fat," which is also why our fat cells are also called "adipocytes.") In obese persons with type 2 diabates, adiponectin is not produced in sufficient amounts or, if adequately produced, remains too inactive. This inadequacy of adiponectin in obese persons with type 2 diabetes is a key problem for regulation of their blood sugar and blood fats. By activating adiponectin, the tiliroside in raspberries can help improve insulin balance, blood sugar balance, and blood fat balance in obese persons with type 2 diabetes. In studies to date, there is no indication that raspberry tiliroside will stop weight gain or prevent fat accumulation. But it may be able to help prevent unwanted consequences of too much body fat and compromised regulation of blood sugar, blood insulin, and blood fats.

Within this context of obesity and blood sugar regulation, another aspect of raspberry phytonutrients has captured the attention of researchers involving the ability of raspberry extracts to block activity of an enzyme called alpha-glucosidase. Alpha-glucosidase is a starch-digesting enzyme, and when it becomes active in the digestive tract, it increases the breakdown of starches into sugars. These sugars get absorbed up into the bloodstream and can cause excessively high levels of blood sugar following a meal. (This process is called postprandial hyperglycemia.) By blocking activity of alpha-glucosidase, raspberry extracts may make it possible for persons with type 2 diabetes (or obese persons experiencing problems with blood sugar regulation) to better manage their blood sugar levels. We've been asked about the exact glycemic idex (GI) value for raspberries, and unfortunately, have not been able to find food research substantiation for any exact value. We've seen estimates for many berries that fall into the 40-50 GI range, and for most researchers, that would place them in the low GI category.

Since one cup of fresh raspberries provides about 15 grams of total carbohydrates and only 5-6 grams of sugar (compared with 8 grams of dietary fiber), a modest serving of fresh raspberries (for example, 1/2 cup) is likely to be a very good fit in most diets, even diets focused on stabilization of blood sugar. Anti-Cancer Benefits Given the rich antioxidant and anti-inflammatory phytonutrient mixture found in raspberries, it's not surprising to see studies showing raspberry benefits in cancer prevention. Chronic excessive oxidative stress and chronic excessive inflammation can combine to trigger the development of cancer cells in a variety of human tissue. By providing a rich supply of antioxidants, raspberries can help lower risk of oxidative stress, and providing a rich supply of anti-inflammatory nutrients, raspberries can help lower the risk of excessive inflammation. When combined, these results mean decreased risk of cancer formation. In animal studies to date, the cancer types most closely examined in relationship to raspberry intake are cancers of the breast, cervix, colon, esophagus, and prostate. Recent studies suggest that the anti-cancer benefits of raspberries may extend beyond their basic antioxidant and anti-inflammatory aspects.

Phytonutrients in raspberries may also be able to change the signals that are sent to potential or existing cancer cells. In the case of existing cancer cells, phytonutrients like ellagitannins in raspberries may be able to decrease cancer cell numbers by sending signals that encourage the cancer cells to being a cycle of programmed cell death (apoptosis). This signaling is likely to involve activity of the p53 protein that is typically classified as a tumor suppressor protein. In the case of potentially but not yet cancerous cells, phytonutrients in raspberries may be able to trigger signals that encourage the non-cancerous cells to remain non-cancerous. The role of the a protein complex called nuclear factor kappa B (NFkB) is likely to be involved in this set of events. Description Raspberries belong to the rose (Rosaceae) family of plants, which houses some of the world's most beloved fruits including apples, apricots, blackberries, cherries, loquats, peaches, pears, plums, and strawberries. Almonds also belong to this diverse family of plants. Among U.S.

consumers, raspberries are the third most popular berry and follow right after strawberries and blueberries. There are over 200 species of raspberries, all belonging to the scientific genus called Rubus. Fortunately, however, many of the raspberry species that are grown commercially can be placed into one of three basic groups: red raspberries, black raspberries, and purple raspberries. Like their name implies, mature red raspberries can typically be identified by the shade of red in their color, although this red may veer toward the pinkish side. Among all commercially cultivated raspberries, Rubus idaeus or European red raspberry is among the most common. Black raspberries may actually be dark enough to be indistinguishable from blackberries in terms of color. Here one of the most common commercially grown species is Rubus occidentalis, also sometimes referred to as thimbleberry, scotch cap, or black cap. The third category of raspberry—purple raspberry—is a category in which reds and blacks have been hybridized (naturally combined). Over time, when red raspberries or black raspberries underwent naturally genetic mutations, yellow raspberries also developed.

Even though naturally yellow or golden in color, yellow raspberries are actually special forms of red or black raspberries. In science terms, raspberries are referred to as "aggregate fruits." Aggregate fruits are actually composed of many small individual fruits that come from multiple ovaries in a single flower. In the case of a raspberry, those small individual fruits are the little juicy spheres that make up the structure of the raspberry. They are also called drupelets, and each one has its own seed. The word "bramble" refers to the prickly or thorny nature of a plant, and raspberries are sometimes referred to by raspberry growers as "brambles" (even though some species do not have thorns). The bramble nature of the raspberry plant comes into play on a regular basis for raspberry growers. Although the root system of raspberry plants can last for many years, the canes themselves are typically pruned twice a year to allow for spring and fall fruiting. History Scientists aren't entirely sure about the origins of raspberries. Wild raspberries appear on at least five continents, and there is enormous species diversity for this fruit.

Some arctic species of raspberry are native to Alaska, the Aleutian Islands, and northern Asia; other species are native to eastern Asia and the Hawaiian islands; still others are native to Europe or to North America. In terms of their first cultivation, we have evidence dating back about 2,000 years in Europe, making raspberries one of the earliest berry crops. Natural trading and traveling may have been important in the spread of raspberries, for example, into North American from eastern Asia across the Bering Strait. Interestingly, when cultivated raspberries are compared with wild raspberries, they turn out to be quite similar in terms of total phenols and total anthocyanin content. This similarity is especially true when the cultivated raspberries have also been organically grown. Although we might tend to think about a "wild" food as being more rich in nutrients than a cultivated food, this distinction does not hold true for raspberries when it comes to their phenol and anthocyanin antioxidants. Today, raspberries rank high on the list of the world's most popular berries.

Among the 400,000 metric tons of raspberries produced worldwide, Russia, the United States, Serbia, Poland, and Chile rank among the top producers. In the United States, it's the West Coast that is most active in raspberry production, although commercial producers can be found across the country. Interestingly, well over 500 organic farms in the U.S. are now certified for organic raspberry production, and raspberries rank as the third most popular fresh-use berry in the U.S. following strawberries and blueberries. The U.S. also imports about 15,000 metric tons of raspberries from Mexico to meet consumer demand for this fruit. How to Select and Store As raspberries are highly perishable, they should only be purchased one or two days prior to use. The goal when purchasing this fruit is to choose berries that are fully ripe without being overly so. Choose berries that are firm, plump, and deep in color, while avoiding those that are soft, mushy, or moldy.

If you are buying berries prepackaged in a container, make sure that they are not packed too tightly, since this may cause them to become crushed and damaged, and that the container has no signs of stains or moisture, indications of possible spoilage. Within the U.S., raspberries are generally available from mid-summer through early fall. At WHFoods, we encourage the purchase of certified organically grown foods, and raspberries are no exception. Repeated research studies on organic foods as a group show that your likelihood of exposure to contaminants such as pesticides and heavy metals can be greatly reduced through the purchased of certified organic foods, including raspberries. In many cases, you may be able to find a local organic grower who sells raspberries but has not applied for formal organic certification either through the U.S. Department of Agriculture (USDA) or through a state agency. (Examples of states offering state-certified organic foods include California, New York, Oregon, Vermont, and Washington.) However, if you are shopping in a large supermarket, your most reliable source of organically grown raspberries is very likely to be raspberries that display the USDA organic logo. Raspberries are a highly perishable fruit, so extra care should be taken in their storage.

If you do not plan to eat your raspberries upon arrival back at home, they should be stored in your refrigerator. Before storing in the refrigerator, remove any berries that are molded or spoiled so that they will not contaminate the others. Place the unwashed berries back in their original container or spread them out inside of a glass or plastic container that has a lid and can be sealed. Raspberries will keep fresh in the refrigerator for one or two days. When taking your raspberries out of the refrigerator for consumption, try not to leave them at room temperature any longer than necessary (one to two hours), and also try to avoid placing them directly in strong sunlight. These steps will help prevent spoilage. Here is some more background on why we recommend refrigerating raspberries. Whenever food is stored, four basic factors affect its nutrient composition: exposure to air, exposure to light, exposure to heat, and length of time in storage. Vitamin C, vitamin B6, and carotenoids are good examples of nutrients highly susceptible to heat, and for this reason, their loss from food is very likely to be slowed down through refrigeration. Raspberries freeze very well.

Wash them gently using the low pressure of the sink sprayer so that they will maintain their delicate shape and then pat dry with a paper towel. Arrange them in a single layer on a flat pan or cookie sheet and place them in the freezer. Once frozen, transfer the berries to a heavy plastic freezer bag or plastic freezer container that can be sealed and return them to the freezer where they will keep for up to one year. Within this context of How to Select and Store, we would like to point out the often dramatic differences we've seen between whole raspberries and products containing processed forms of raspberries. Unless provided with information from the manufacturer, it's difficult to be sure that you are getting substantial raspberry benefits from products that contain raspberries in processed forms. Processing in this case may include drying, juicing, fermenting into wine, straining, or filtering. For example, if the seeds of the raspberries have been removed during processing, many key phytonutrients may be lost or greatly reduced. Exposures to heat during processing may also result in substantial phytonutrient loss.

We've seen studies that make us cautious about the preservation of nutrient richness in most processed forms of raspberry, including wines produced in the absence of seeds, baby foods produced with the use of heat and filtering, and commercial drying of raspberry for creation of an industrially versatile powdered form. While there are ways to make wine and baby food and other raspberry-containing products that avoid great damage to raspberry phytonutrients, it can be difficult to determine how careful manufacturers have been in their food production. For this reason, we recommend that you stick with whole raspberries in fresh or frozen form when purchasing them at the grocery and incorporate them into recipes using the minimal type of processing that you would be undertaking in your own kitchen. Tips for Preparing and Cooking Tips for Preparing Raspberries As raspberries are very delicate, wash them very gently, using the light pressure of the sink sprayer if possible, and then patting them dry. They should be washed right before eating or recipe preparation so that they do not become water-soaked and are not left at room temperature for too long. Do not use any berries that are overly soft and mushy unless you will be puréeing them for a sauce or coulis.

How to Enjoy A Few Quick Serving Ideas Mix fresh raspberries in with creamy millet porridge for a sweet morning breakfast treat. While at first glance it may seem unusual, the flavor combination created by sprinkling fresh raspberries with balsamic vinegar will send your palate to heaven. Plain yogurt mixed with raspberries, honey, and freshly chopped mint is delicious eaten as is or used as a topping for waffles or pancakes. Depending upon how much sweetener you use, homemade raspberry coulis can be used as a sauce for either savory poultry dishes or sweet desserts. WHFoods Recipes That Feature Raspberries Beware Of False Pennies Used In Size Relationships Most of the apples grown commercially are diploid (2n), although there are many triploid varieties. For example, 'Gravenstein' apples are triploid with a chromosome number of 51 (3n=51). They are produced by the union of a diploid egg (2n=34) and a haploid sperm (n=17). This is accomplished by crossing a tetraploid plant (4n=68) with an ordinary diploid plant (2n=34).

Because the triploid (3n) varieties are sterile, they must be propagated by grafting, where the scions of choice cultivars are grafted to hardy, pest-resistant root stalks. Apples are mentioned throughout most of recorded human history. The generic name Malus is derived from the Latin word malus or bad, referring to Eve picking an apple in the Garden of Eden; however, some biblical scholars think the fig, and not the apple, was the forbidden fruit picked by Eve. One of the earliest records of any fruit eaten by people of the Middle East is the common fig (Ficus carica). Remnants of figs have been found in archeological excavations dating back to the Neolithic era, about 1000 years before Moses. The fig is also the first tree mentioned in the Bible in the story of Adam and Eve. There are some scholars who think the apricot is a more likely candidate because it was an abundant fruit (along with figs) in the ancient Palestine area. Other interesting tales about apples include Johnny Appleseed, William Tell, Sir Isaac Newton, and Apple Computers. Assorted cultivars of apples (Malus domestica): A. 'Fuji,' B.

'Granny Smith,' C. 'Braeburn,' D. 'Red Delicious,' and E. 'McIntosh.' Homegrown 'Granny Smith' apples and Anita Marks' delicious homemade apple pie. Fruits With Stone Cells In Flesh (Sclereids): Pears & Quince Pears and quince also produce fruits called pomes. There have essentially the same structure as apples, except they contain numerous stone cells in their fleshy mesocarp tissue. Stone cells (sclereids) are isodiametric cells (with equal diameters) and with very thick, sclerified cell walls. They appear like square cells with rounded off corners under high magnification (400 X). Stone cells are responsible for the gritty texture of pears and quince. Quince fruits have even more stone cells than pears and are used mostly for preserves and jellies. Varieties of the common pear (Pyrus communis): A. and B. Red and yellow 'Bartlett' pears, C. 'Comice', D. 'Seckel' and E. 'Bosc.' Other species with gritty stone cells in the juicy (fleshy) mesocarp: F.

Asian Pear (Pyrus pyrifolia) and G. Quince (Cydona oblonga). Like apples and pears, the quince is a pome, and the freshly-cut mesocarp quickly becomes oxidized and turns brown when exposed to the air. Quinces are commonly made into preserves and jellies. Magnified view of stone cells (sclereids) from the juicy mesocarp of a 'Bartlett' pear. The cells are about 50 micrometers in length (0.00196 inches). They have a very thick cell wall with branched (ramiform) pit canals. The central cell cavity (lumen) is small and inconspicuous. Greatly magnified stone cell (sclereid) from the juicy mesocarp of a 'Bartlett' pear. Its shape superficially resembles a microscopic Cheerio®. Each cell is smaller than the squamous epithelial cells (cheek cells) that line your buccal mucosa inside your mouth. Photo taken with a Sony W-300 digital camera mounted on an Olympus compound laboratory grade microscope.

Note: Stone fruits of the genus Prunus have stone cells (sclereids) in the hard endocarps (pits) of their fruits (drupes). See section of peaches, cherries, etc, below). Japanese flowering quince (Chaenomeles speciosa), a small tree or shrub in the rose family (Rosaceae) native to China. The fruits (pomes) are used for jellies and jams. Note: Jelly is a transparent spread of clear fruit juice boiled with sugar and pectin. Jam contains crushed fruit boiled with sugar. Loquat Another interesting pome in the rose family (Rosaceae) with a flavor reminescent of apples and pears is the loquat (Eriobotrya japonica). The loquat is a small evergreen tree with broad, prominently-veined leaves and fragrant white flowers. This species was once placed in the genus Photinia, along with California holly (Heteromeles arbutifolia). It is native to eastern China and Japan where it is commonly cultivated. It is also grown in California, Florida and the Gulf states. The fruit is eaten fresh and is made into jellies, pies and sauces.

The loquat fruit (Eriobotrya japonica) is also a pome. There are many additional pome fruits from the rose family, including the medlar (Mesipulus germanica), a small deciduous tree native to Europe and Asia Minor. The ripe, apple-shaped fruits are eaten raw and used in preserves. Stone Fruits Of The Genus Prunus The rose family also includes many economically-important fruit trees known as stone fruits in the genus Prunus. Botanists have moved some of these species into separate genera, including Amygdalus (peach) and Armeniaca (apricot). Some examples of stone fruits are fuzzy-skinned peaches (P. persica syn. Amygdalus persica), smooth-skinned peaches called nectarines (another variety of P. persica), plums (P. domestica), apricots (P. armeniaca syn. Armeniaca vulgaris), and cherries (P. avium and P. cerasus). Like apples and pears, there are hundreds of cultivated varieties.

These fruits are technically referred to as drupes because they consist of an outer skin or exocarp, a thick, fleshy middle layer or mesocarp, and a hard, woody layer (endocarp) surrounding the seed. The part of these fruits that is eaten by people is the mesocarp layer and also the exocarp if you don't bother to peel them. The woody endocarp layer protects the seed and probably aids in the dispersal of drupaceous fruits by hungry herbivores. In wild plants with drupes, the seeds can pass through the entire digestive system of grazing animals and be planted in new locations. The almond (Prunus amygdalus syn. Amygdalus communis) is also a drupe with a green exocarp and thin mesocarp surrounding the pit. When you crack open an almond to get the seed, you are actually cracking open the endocarp layer. Pluot Some species of Prunus have been artificially crossed to produce some unusual hybrids. The peachcot (Prunus persica x P. armeniaca) is a hybrid between the peach and apricot; the cherrycot (P. besseyi x P.

armeniaca) is a hybrid between the cherry and apricot; the plumcot (P. domestica x P. armeniaca) is a hybrid between the plum and apricot. Some of these hybrids have many different named cultivars, depending on which varieties of stone fruits have been crossed together. In addition, hybrids often retain more characteristics of one parent and are given special names. For example, some cultivars of plumcots are called "pluots" because these resemble plums more than apricots. Plumcots called "apriums" resemble apricots more than plums. Plumcots, a delicious hybrid between the plum (Prunus domestica) and apricot (P. armeniaca). Since this cultivar resembles its plum parent more than its apricot parent, it is called a "pluot." Plumcot cultivars that resemble apricots more than plums are called "apriums." Stone fruits of the genus Prunus typically contain poisonous hydrocyanic (prussic) acid (HCN) in the pits and foliage. Since the poisonous cyanide is combined with one or more sugars, these molecules are referred to as cyanogenic glucosides.

If you crush the leaves of a stone fruit tree, such as a cherry or apricot, you can smell the faint, almond-like odor of cyanide. The effects of hydrocyanic acid (cyanide) on the human body is disastrous because it inhibits the action of the vital enzyme cytochrome oxidase during cellular respiration. Without the oxidation of glucose, ATP production ceases. Therefore, HCN poisoning is essentially asphyxiation at the cellular level, because oxygen is not utilized at key steps in the Krebs (citric acid) cycle. The cells thus die from lack of oxygen even though oxygen is plentiful in the blood. As little as 0.06 gram has caused death in some people. This is why it is considered unwise to dine on the seeds inside the pits of stone fruits. The exception appears to be almonds; however, some people feel that almonds should be consumed in moderation. The cyanogenic glucoside found in the seeds of apricots, bitter almonds, cherries and plums is called amygdalin. It is used in the preparation of Laetrile, a highly controversial, alternative treatment for certain cancers.

Peach A 'California' peach (Prunus persica), a freestone peach grown in California's fertile Central Valley. The fruit is called a drupe because it is composed of three distinct layers: An outer skin or exocarp (A), a fleshy middle layer or mesocarp (B), and a hard, woody layer (endocarp) surrounding the seed. The lower pit (removed from another peach) has been sectioned to show the thick, woody layer or endocarp (C) surrounding a single seed (D). The pit of a peach (Prunus persica) showing the seed that is contained inside the hard, woody endocarp layer. The endocarp is the inner layer of the fruit wall or pericarp. It is surrounded by a fleshy mesocarp and a thin outer skin or exocarp. Fruits with a distinct endocarp layer surrounding the seed are called drupes. The endocarp protects and aids in the dispersal of the vulnerable seed, especially when it is swallowed by a hungry herbivore.

Almond The fresh, greenish fruit of an almond (Prunus amygdalus) contains the familiar one-seeded endocarp (unshelled almond) that is commonly sold in supermarkets during the holiday season. Each hard-shelled endocarp contains a single seed. Apricot Apricot (Prunus armeniaca) showing fleshy drupe containng a hard, stony endocarp. The endocarp contains a single seed that is toxic because of high levels of cyanogenic glucosides. Cherries See Poop Gall On Choke Cherry Buckthorn Family: Rhamnaceae The buckthorn family (Rhamnaceae) is well-represented in the chaparral of California, including numerous species of California lilac (Ceanothus), coffeeberry (Rhamnus californica), redberry (Rhamnus crocea), and an interesting, spiny endemic shrub called adolphia (Adolphia californica). The potent laxative called cascara sagrada comes from the bark of Rhamnus purshiana, also native to California.

An asian tree called jujube (Ziziphus jujuba) is cultivated for its small brownish or rust-colored fruits (technically called drupes) which superficially resemble olives in general shape and structure. The fruits are picked when they reach their typical rust color, but must be left to wither for some time until the pulp (mesocarp) becomes spongy and sweet. The fruits are soothing to sore throats and are used to flavor certain medicines. In Asia this is one of the trees inhabited by the lac insect, the excretions of which are the source of shellac. A native species of jujube (Z. parryi) occurs in the desert mountains of San Diego and Imperial Counties, California. The ripe drupes of jujube (Ziziphus jujuba). This cultivar is called 'Li' and is only one of several pomological varieties. The dried, datelike drupes of a jujube called annab (Ziziphus jujuba) for sale in a Middle Eastern market. The ripe drupes of jujube (Ziziphus jujuba).

This may be the cultivar 'Li', one of the many varieties. Desert jujube (Ziziphus parryi), a native species of this interesting genus in the Anza-Borrego Desert region of San Diego and Imperial Counties, southern California. Like the cultivated jujube, this spiny shrub produces small drupes. The drupes and foliage are often mistaken for another native shrub in this region called desert apricot (Prunus fremontii). Olive Family: Oleaceae Olive fruits are drupes produced by Olea europea, a Mediterranean tree commonly grown in California. Fresh olives are extremely bitter due to oleuropein, a phenolic glucoside. They are soaked in lye (sodium hydroxide) to remove (hydrolyze) the bitter oleuropein. Commercially grown olives are picked green and are oxidized in air (aerated) to produce the black color. The black color of canned olives is intensified and stabilized with ferrous gluconate. After the lye treatment, green olives are kept submerged to prevent oxidation in order to retain the green color.

Pitted green olives are often stuffed with pimento, a bright red Capsicum pepper cultivar. Unlike most unsaturated plant oils which come from seeds, monounsaturated olive oil is obtained from the pulp or mesocarp of the fruit. Virgin olive oil is obtained from the 1st pressing. Mature olive drupes (Olea europea), a Mediterranean tree commonly grown in California. A. Fresh olive at the picking stage. [To the lower right is a sectioned olive showing the stony endocarp (pit) surrounding the seed.] B. Fresh olive that is turning black on tree. C. Pitted, canned olive treated with ferrous gluconate. D. Pitted, canned green olive stuffed with pimento, a bright red Capsicum pepper cultivar. Fresh olives are soaked in lye (sodium hydroxide) to remove the bitter oleuropein. Commercially grown olives are picked green and are oxidized in air (aerated) to produce the black color. The black color of canned olives is stabilized with ferrous gluconate. Oxidation is prevented in green olives to preserve their color.

See A Green Pimento Sweet Pepper Laurel Family: Lauraceae The avocado or alligator pear (Persea americana) is a member of the laurel family (Lauraceae), along with cinnamon (Cinnamomum zeylanicum), camphor (C. camphora), sassafras (Sassafras albidum), European bay (Laurus nobilis), and California bay or Oregon myrtle (Umbellularia californica). It is called an "alligator pear" because of the rough-skinned, pear-shaped fruits; however, true pears (Pyrus communis) belong to the rose family (Rosaceae). The nutritious, fleshy, berry-like fruit of the avocado contains a single large seed. It is not a drupe because the seed is not enclosed by a hard, woody endocarp layer, as in peaches and apricots. In fact, the dispersal of wild avocados by prehistoric animals remains an enigma because the vulnerable seed is relatively unprotected. There are numerous cultivated varieties of avocados, but they are all derived from three main groups: The West Indian, Guatemalan and Mexican.

West Indian cultivars have large, smooth, shiny-skinned fruits containing more water and less fat (monounsaturated oil) than the other groups. They are sometimes marketed as "lite" avocados with fewer calories. They are typically grown in warm, tropical climates, such as southern Florida and the Hawaiian Islands. The Guatemalan group was originally from the highlands of Guatemala. Cultivars in this group can be grown in more temperate climates than the West Indian group. A popular Guatemalan cultivar grown in southern California is the 'Hass,' easily recognizable by its thick, black, rough-skinned fruit. The Mexican group includes some of the hardiest and most commonly grown cultivars in southern California, including 'Duke,' 'Mexicola,' and 'Zutano.' One of the most important commercial avocados in California is 'Fuerte,' a Mexican x Guatemalan hybrid. Avocado fruits (Persea americana): A. West Indian cultivar, B. Guatemalan cultivar ('Hass'), and C. Mexican x Guatemalan cultivar ('Fuerte'). There are numerous additional cultivars.

See Herbs & Spices In The Laurel Family Mahogany Family: Meliaceae Although not related to peaches, the little-known fruits called santol or kechapi (Sandoricum koetjape) actually smell like ripe peaches. They are produced by a Malaysian tree in the mahogany family (Meliaceae). This is probably the only commercially important fruit in the mahogany family. Ripe fruits of santol (Sandoricum koetjape), a Malaysian tree in the mahogany family (Meliaceae). The fruits have a firm rind and a white, translucent, juicy pulp that is firmly attached to the large seeds. The pulp is slightly acid and sweet. It is eaten fresh and made into jams, jellies and marmalade. Santol marmalade made in the Philippines is sometimes imported into the United States and sold in Asian markets. It is difficult to remove the pulp from the seeds, and there are reports of people swallowing the seed whole. This practice is hazardous to one's health because the seeds can stick together and cause serious intestinal blockage. There are reports of the sharp end of the seed piercing the intestinal wall.

Question: Apples, plums, cherries, apricots, raspberries and strawberries all belong to which plant family?
Answer: Rose