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GLOSSARY
OF FRUITS
In general terms glossary means, a list
of often hard or many specialized words
with their definitions, frequently placed
at the back of the book or alphabetical
list of words often distinct or translated.
This fruits glossary contains information
on fruits, ingredients, its cooking terms
and variety of other advice to assist you
with good recipes, meal preparation and
menu ideas. To access a term desired, scan
down the alphabetical listing for the word
of choice.
GLOSSARY TERMS - 'A'
| Accessory Fruits |
| An accessory fruit is a fruit where the fleshy part is normally derived not from the ovary but from some adjacent tissue. The prime example could be strawberry. 
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| Achene |
| An achene is a kind of dry, indehiscent one-seeded fruit with a leathery pericarp that is easily separated from the seed coat (for example, sunflower). 
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| Ackee |
| A tropical fruit, shaped like a pear, which is served throughout the Caribbean. This fruit has a bright red flesh that surrounds white creamy inner meat containing 3 large black seeds. Use caution when you eating this fruit since Ackee that is not ripe could be toxic. Ackee is traditionally served with salt fish in the countries like Jamaica. This fruit is also known as Achee and Akee. 
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| Aggregate Fruits |
| An aggregate fruit, or etgerio, which develops from a flower with numerous simple pistils. An example is the raspberry, whose simple fruits are termed drupelets because each fruit is like a small drupe attached to the receptacle. In some bramble fruits (such as blackberry) the receptacle is elongate and also part of the ripe fruit, making the blackberry an aggregate-accessory fruit. The strawberry is also type of an aggregate-accessory fruit, only one in which the seeds are contained in achene. In all these examples, the fruit develops from a single flower with numerous pistils. 
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| Apple |
| A round and oval shaped fruit, which is harvested from lower growing trees found in most of the temperate regions of the world. The fruit has a thin skin that could range in color from shades of green, yellow, and red and much other combination of these. The flesh is generally off-white and cream colored and is very juicy. The generally sweet flavor could be slightly sour, tart, or even a bit bland depending on the variety. 
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| Apricot |
| A yellow-orange fruit harvested from small trees has native to China, but are grown in many other regions of the world as well. The fruit resembles a smaller version of a peach and also has many uses. It could be eaten whole with the pit removed, processed into juice and preserves, or could be an ingredient in many recipes. Apricots may be preserved through drying which allows them to be used whenever they are needed. When cooked in liquid, the apricots would absorb some of the liquid and become softer and less chewy. 
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| Avocado |
| A round to pear-shaped fruit with a dark green skin harvested from trees, which are grown in semi-tropical regions, such as Africa, Australia, Caribbean, Indonesia, Israel, Peru, Spain, South America, and also in the U.S. Containing up to 20 grams of fat that is high in monounsaturated, the flesh of the avocado provides a rich buttery flavor when eaten fresh or even added as an ingredient to a variety of foods. 
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Special fruits for this week
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Fruits Glossary 
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