For other uses, see Fruit :

Fruit and vegetable output in 2004
The term fruit has many different meanings depending on context. In botany, a fruit is the ripened ovary—together with seeds— of a flowering plant. In many species, the fruit incorporates the ripened ovary and the surrounding tissues. Fruits are the means by which flowering plants disseminate seeds.
In cuisine, when food items are called "fruit", the term is most often used for those plant fruits that are edible and sweet and fleshy, examples of which include plums, apples and oranges. But in cooking, the word fruit may also rarely be loosely applied to other parts of a plant, such as the stems of rhubarb, which are made into sweet pies, but which are not botanically a fruit at all.
Although the word fruit has limited use in cooking, in reality a great many common vegetables, as well as nuts and grains, are botanically speaking, the fruits of various plant species. No single terminology really fits the enormous variety that is found among plant fruits. The cuisine terminology for fruits is quite inexact and is likely to remain so.
The term false fruit (pseudocarp, accessory fruit) is sometimes applied to a fruit like the fig (a multiple-accessory fruit; see below) or to a plant structure that resembles a fruit but is not derived from a flower or flowers. Some gymnosperms, such as yew, have fleshy arils that resemble fruits and some junipers have berry-like, fleshy cones. The term "fruit" has also been inaccurately applied to the seed-containing female cones of many conifers.
With most cultivated fruits, pollination is a vital part of fruit culture, and the lack of knowledge of pollinators and pollenizers can contribute to poor crops or poor quality crops. In a few species, the fruit may develop in the absence of pollination/fertilization, a process known as parthenocarpy. Such fruits are seedless. A plant that does not produce fruit is known as acarpous, meaning "without fruit".