Fruits use of life

In botany a fruit is the seed bearing structure in flowering plants also known as angiosperms formed from the ovary after flowering. Fruits are the means by which angiosperms disseminate seeds Edible fruits in particular have propagated with the movements of humans and animals in a symbiotic relationship as a means for seed dispersal and  nutrition in fact humans and many animals have become dependent on fruits as a source of food. Accordingly fruits account for a substantial fraction of the world's agricultural output, and some such as the apple and the pomegranate have acquired extensive cultural and symbolic meanings. In common language usage fruit normally means the fleshy seed-associated structures of a plant that are sweet or sour and edible in the raw state such as apples bananas grapes lemons oranges. On the other hand in botanical usage fruit includes many structures that are not commonly called fruits such as bean pods corn kernels tomatoes and wheat grains.

The section of afungus that produces spores is also called a fruiting body. A multiple fruit is one formed from a cluster of flowers called an inflorescence. Each flower produces a fruit but these mature into a single mass. Examples are the pineapple fig mulberry osage orange and breadfruit Seedless ness is an important feature of some fruits of commerce. Commercial cultivars of bananas and pineapple are examples of seedless fruits. Some cultivars of citrus fruits especially grapefruit mandarin oranges navel oranges satsumas table grapes and watermelons are valued for their seedless ness. In some species seedless ness is the result of parthenocarpy where fruits set without fertilization.

Parthenocarpic fruit set may or may not require pollination but most seedless citrus fruits require a stimulus from pollination to produce fruit. Many hundreds of fruits including fleshy fruits like apple kiwifruit mango peach pear and watermelon are commercially valuable as human food eaten both fresh and as jams, marmalade and other preserves. Fruits are also used in manufactured foods e.g.cakes cookies ice cream muffins, or yogurt or beverages such as fruit juices e.g. apple juice grape juice or orange juice or alcoholic beverages e.g. brandy, fruit beer, or wine Fruits are also used for gift giving e.g. in the form of fruit baskets and fruit bouquets. Fresh fruits are generally high in fiber,vitamin C and water. Regular consumption of fruit is generally associated with reduced risks of several diseases and functional declines associated with aging. All fruits and vegetables should be rinsed before eating. This recommendation also applies to produce with rinds or skins that are not eaten. It should be done just before preparing or eating to avoid premature spoilage.

 Fruits and vegetables should be kept separate from raw foods like meat, poultry, and seafood, as well as from utensils that have come in contact with raw foods. Fruits and vegetables that are not going to be cooked should be thrown away if they have touched raw meat, poultry, seafood, or eggs. All cut, peeled, or cooked fruits and vegetables should be refrigerated within two hours. After a certain time, harmful bacteria may grow on them and increase the risk of food borne illness. Fruits are sources of many essential nutrients that are under consumed, including potassium, dietary fiber, vitamin C, and folate. Diets rich in potassium may help to maintain healthy blood pressure Apples and pears Citrus oranges, grapefruits, mandarins and limes. Stone fruit nectarines apricots peaches and plums. Tropical and exotic bananas and mangoes. Berries strawberries, raspberries, blueberries, kiwifruit and passion fruit.