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Fleshy fruits types
are the berry, in which the entire
pericarp is soft and pulpy (e.g.,
the grape, tomato, banana, pepo, hesperidium,
and blueberry) and the drupe, in which
the outer layers may be pulpy, fibrous,
or leathery and the endocarp hardens
into a pit or stone enclosing one
or more seeds (e.g., the peach, cherry,
olive, coconut, and walnut). The name
fruit is often applied loosely to
all edible plant products and specifically
to the fleshy fruits, some of which
(e.g., eggplant, tomatoes, and squash)
are commonly called vegetables.
 Dry
Fruits
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Dry fruits are divided
into those whose hard or papery shells
split open to release the mature seed
(dehiscent fruits) and those that
do not split (indehiscent fruits).
Among the dehiscent fruits are the
legume (e.g., the pod of the pea and
bean), which splits at both edges,
and the follicle, which splits on
only one side (e.g., milkweed and
larkspur); others include the dry
fruits of the poppy, snapdragon, lily,
and mustard. Indehiscent fruits include
the single-seeded achene of the buttercup
and the composite flowers; the caryopsis
(grain); the nut (e.g., acorn and
hazelnut); and the fruits of the carrot
and parsnip (not to be confused with
their edible fleshy roots).
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Simple Fruits 
