Fruit anatomy Fruit anatomy Fruit anatomy is the plant anatomy of the internal structure of fruit. Fruits are the mature ovary or ovaries of one or more flowers. In fleshy fruits, the outer layer (which is often edible) is the "pericarp", which is the tissue that develops from the ovary wall of the flower and surrounds the seeds. But in some seemingly pericarp fruits, the edible portion is not derived from the ovary. For example, in the fruit of the ackee tree the edible portion is an aril, and in the pineapple several tissues from the flower and stem are involved. The
Fruit preserves pH adjusting agent or an antifoaming agent. Both types cannot contain apple or rhubarb fruit. Though both types of jam are very similar, there are some differences in fruit percent, added pectin and added acidity. Fruit jam must have at least 45% fruit and may contain added pectin to compensate for the natural pectin level found in the fruit. Fruit jam with pectin need only contain 27% fruit and is allowed to contain added acidity to compensate for the natural acidity of the fruit. In the U.S., jelly (from the French "gelée") refers exclusively to a clear or translucent fruit