Old French "framboise" 'raspberry', from OF "frambeise", from OLF "*brāmbesi" 'blackberry' (cf. Dutch "braambes", "braambezie"; akin to German "Brombeere", English dial. "bramberry") blended with LL "fraga" or OF "fraie" 'strawberry', which explains the replacement > and in turn the final "-se" of "framboise" added to OF "fraie" to make "freise", modern "fraise" (≠ Wallon "frève", Romanian "fragă", Romansh "fraja", Italian "fragola", "fravola" 'strawberry'). Pope (1934) estimated that perhaps still 15% of the vocabulary of modern French derives from Germanic sources (while the proportion was larger in Old French, because the French language borrowed heavily from Latin and Italian). At the third Council
Accessory fruit Accessory fruit An accessory fruit (sometimes called "false fruit", "spurious fruit", "pseudofruit", or "pseudocarp") is a fruit in which some of the flesh is derived not from the ovary but from some adjacent tissue exterior to the carpel. Examples of accessory tissue are the receptacle of the strawberry, pineapple, common fig, and mulberry, and the calyx of "Gaultheria procumbens" or "Syzygium jambos". Pomes, such as apples and pears, are also accessory fruits, with much of the fruit flesh derived from a hypanthium. Other example could be the "anthocarps" specific to the family Nyctaginaceae, where most of the fruit comes from