Fruit anatomy forms the edible tissue around the seeds. In other fruits such as "Citrus" stone fruits ("Prunus") only some layers of the pericarp are eaten. In accessory fruits, other tissues develop into the edible portion of the fruit instead, for example the receptacle of the flower in strawberries. In fleshy fruits, the pericarp is typically made up of three distinct layers: the epicarp (also known as exocarp), which is the outermost layer; the mesocarp, which is the middle layer; and the endocarp, which is the inner layer surrounding the ovary or the seeds. In a citrus fruit, the epicarp and mesocarp
Fruit preserves gooseberries, and a number of plums are among these fruits. Because of this shorter cooking period, not as much pectin will be released from the fruit, and as such, conserves (particularly home-made conserves) will sometimes be slightly softer set than some jams. An alternative definition holds that conserves are preserves made from a mixture of fruits or vegetables. Conserves may also include dried fruit or nuts. Fruit butter, in this context, refers to a process where the whole fruit is forced through a sieve or blended after the heating process. Fruit curd is a dessert topping and spread usually made