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The jackfruit or jakfruit (Artocarpus heterophyllus)[6][7] is a species of tree in the fig, mulberry, and breadfruit family (Moraceae).[6]The jackfruit is the largest tree fruit, reaching as much as 55 kg (120 pounds) in weight, 90 cm (35 inches) in length, and 50 cm (20 inches) in diameter.[6][8] A mature jackfruit tree produces some 200 fruits per year, with older trees bearing up to 500 fruits in a year.[6][9] The jackfruit is a multiple fruit composed of hundreds to thousands of individual flowers; the fleshy petals of the unripe fruit are eaten by humans,[6][10] in addition to the ripened fruit.The jackfruit tree is well-suited to tropical lowlands and is widely cultivated throughout tropical regions of the world, particularly from South Asia to Southeast Asia and Oceania.[6][9][11][12]Its ripe fruit can be sweet depending on grown variety, which is commonly used in desserts. Canned green jackfruit has a mild taste and meat-like texture that lends itself to being called "vegetable meat".[6] Jackfruit is commonly used in South and Southeast Asian cuisines.[13] Both ripe and unripe fruits are consumed. It is available internationally, canned or frozen, and in chilled meals, as are various products derived from the fruit, such as noodles and chips.[6]

An apricot (US: /ˈæprɪkɒt/ ⓘ, UK: /ˈeɪprɪkɒt/ ⓘ) is a fruit, or the tree that bears the fruit, of several species in the genus Prunus. Usually an apricot is from the species Prunus armeniaca, but the fruits of the other species in Prunus sect. Armeniaca are also called apricots.[1] In 2023, world production of apricots was 3.7 million tonnes, led by Turkey with 20% of the total.[2]Prunus armeniaca was domesticated in ancient times in Central Asia and China. Cultivation of the tree then spread across Eurasia and to North Africa and Japan. The fruit is consumed both fresh and dried. Apricots are used in dishes including cakes, tarts, and jam, and in savoury dishes, for example in stuffing. In Austria, they are the basis of Marillenknödel, sweet apricot dumplings.![BlockNote image](https://cdn.deca-dev.com/kb/assets/01hycn80wvnb0te4rvhjry27v0/01kc2zhcj18pp6m40h4mvcr89d/9a72d58b-6a5b-49f6-89a5-ece520aaf6c6)### EtymologyApricot first appeared in English in the 16th century as abrecock from the Middle French aubercot or later abricot,[3] from Spanish albaricoque and Catalan a(l)bercoc, in turn from Arabic الْبَرْقُوق‎ (al-barqūq, 'the plums'), from Byzantine Greek βερικοκκίᾱ (berikokkíā, 'apricot tree'), derived from late Greek πραικόκιον (praikókion, 'apricot') from Latin [persica ('peach')] praecocia' (praecoquus, 'early ripening').![BlockNote image](https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Apricot_Etymology_Map.svg/500px-Apricot_Etymology_Map.svg.png)### DescriptionThe apricot is a small tree, up to 8 metres (26 ft) tall, with a round canopy and a spread similar to its height. The flowers are white or pinkish, about 2 centimetres (0.79 in) wide, appearing before the leaves early in the spring. The fruit is a succulent orange-yellow drupe (a stonefruit) tinged with red.[7] The single seed (kernel or stone) is enclosed in a hard shell (exocarp).|  |  |  |  || --- | --- | --- | --- || Tree | Leaves | Flowers | Apricot kernel (exocarp and seed) || Inline image | Inline image | Inline image | Inline image |

<p class="bn-inline-content"><p class="bn-inline-content">An apricot (US: /ˈæprɪkɒt/ ⓘ, UK: /ˈeɪprɪkɒt/ ⓘ) is a fruit, or the tree that bears the fruit, of several species in the genus Prunus. Usually an apricot is from the species Prunus armeniaca, but the fruits of the other species in Prunus sect. Armeniaca are also called apricots.[1] In 2023, world production of apricots was 3.7 million tonnes, led by Turkey with 20% of the total.[2]</p></p><p class="bn-inline-content"><p class="bn-inline-content">Prunus armeniaca was domesticated in ancient times in Central Asia and China. Cultivation of the tree then spread across Eurasia and to North Africa and Japan. The fruit is consumed both fresh and dried. Apricots are used in dishes including cakes, tarts, and jam, and in savoury dishes, for example in stuffing. In Austria, they are the basis of Marillenknödel, sweet apricot dumplings.</p></p><p class="bn-inline-content"><p class="bn-inline-content"><br><img alt="BlockNote image" src="https://cdn.deca-dev.com/kb/assets/01hycn80wvnb0te4rvhjry27v0/01kc2zhcj18pp6m40h4mvcr89d/9a72d58b-6a5b-49f6-89a5-ece520aaf6c6?token=eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJleHAiOjE3NzIxNzkwODUsIm9yZ19pZCI6IjAxaGF4ZDIxOHM1MGY2eXk0amYyZjkyZnpmIiwiYmFzZV9pZCI6IjAxa2U5ZDFzc3FuZ3R5dmdlZ21uMHZ5MHQyIn0.xiNo6iBtRTFNII7Tr9Fy9nVbrnB-a5Qa4MJnHRefIXk"><br></p></p><p class="bn-inline-content"><strong>Etymology</strong></p><p class="bn-inline-content"><p class="bn-inline-content">Apricot first appeared in English in the 16th century as abrecock from the Middle French aubercot or later abricot,[3] from Spanish albaricoque and Catalan a(l)bercoc, in turn from Arabic الْبَرْقُوق‎ (al-barqūq, 'the plums'), from Byzantine Greek βερικοκκίᾱ (berikokkíā, 'apricot tree'), derived from late Greek πραικόκιον (praikókion, 'apricot') from Latin [persica ('peach')] praecocia' (praecoquus, 'early ripening').</p></p><p class="bn-inline-content"><p class="bn-inline-content"><br><img alt="BlockNote image" src="https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Apricot_Etymology_Map.svg/500px-Apricot_Etymology_Map.svg.png"><br></p></p><p class="bn-inline-content"><strong>Description</strong></p><p class="bn-inline-content"><p class="bn-inline-content">The apricot is a small tree, up to 8 metres (26 ft) tall, with a round canopy and a spread similar to its height. The flowers are white or pinkish, about 2 centimetres (0.79 in) wide, appearing before the leaves early in the spring. The fruit is a succulent orange-yellow drupe (a stonefruit) tinged with red.[7] The single seed (kernel or stone) is enclosed in a hard shell (exocarp).</p></p><table><thead><tr><th></th><th></th><th></th><th></th></tr></thead><tbody><tr><td>Tree</td><td>Leaves</td><td>Flowers</td><td>Apricot kernel (exocarp and seed)</td></tr><tr><td>Inline image</td><td>Inline image</td><td>Inline image</td><td>Inline image</td></tr></tbody></table>

A banana is an elongated, edible fruit—botanically a berry[1]—produced by several kinds of large treelike herbaceous flowering plants in the genus Musa. In some countries, cooking bananas are called plantains, distinguishing them from dessert bananas. The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a peel, which may have a variety of colors when ripe. It grows upward in clusters near the top of the plant. Almost all modern edible seedless (parthenocarp) cultivated bananas come from two wild species – Musa acuminata and Musa balbisiana, or their hybrids.Musa species are native to tropical Indomalaya and Australia; they were probably domesticated in New Guinea. They are grown in 135 countries, primarily for their fruit, and to a lesser extent to make banana paper and textiles, while some are grown as ornamental plants. The world's largest producers of bananas in 2022 were India and China, which together accounted for approximately 26% of total production. Bananas are eaten raw or cooked in recipes varying from curries to banana chips, fritters, fruit preserves, or simply baked or steamed.Worldwide, there is no sharp distinction between dessert "bananas" and cooking "plantains": this distinction works well enough in the Americas and Europe, but it breaks down in Southeast Asia where many more kinds of bananas are grown and eaten. The term "banana" is applied also to other members of the Musa genus, such as the scarlet banana (Musa coccinea), the pink banana (Musa velutina), and the Fe'i bananas. Members of the genus Ensete, such as the snow banana (Ensete glaucum) and the economically important false banana (Ensete ventricosum) of Africa are sometimes included. Both genera are in the banana family, Musaceae.Banana plantations can be damaged by parasitic nematodes and insect pests, and to fungal and bacterial diseases, one of the most serious being Panama disease which is caused by a Fusarium fungus. This and black sigatoka threaten the production of Cavendish bananas, the main kind eaten in the Western world, which is a triploid Musa acuminata. Plant breeders are seeking new varieties, but these are difficult to breed given that commercial varieties are seedless. To enable future breeding, banana germplasm is conserved in multiple gene banks around the world.### DescriptionThe banana plant is the largest herbaceous flowering plant.[2] All the above-ground parts of a banana plant grow from a structure called a corm.[3] Plants are normally tall and fairly sturdy with a treelike appearance, but what appears to be a trunk is actually a pseudostem composed of multiple leaf-stalks (petioles). Bananas grow in a wide variety of soils, as long as it is at least 60 centimetres (2.0 ft) deep, has good drainage and is not compacted.[4] They are fast-growing plants, with a growth rate of up to 1.6 metres (5.2 ft) per day.[5]The leaves of banana plants are composed of a stalk (petiole) and a blade (lamina). The base of the petiole widens to form a sheath; the tightly packed sheaths make up the pseudostem, which is all that supports the plant. The edges of the sheath meet when it is first produced, making it tubular. As new growth occurs in the centre of the pseudostem, the edges are forced apart.[3] Cultivated banana plants vary in height depending on the variety and growing conditions. Most are around 5 m (16 ft) tall, with a range from 'Dwarf Cavendish' plants at around 3 m (10 ft) to 'Gros Michel' at 7 m (23 ft) or more.[6][7] Leaves are spirally arranged and may grow 2.7 metres (8.9 ft) long and 60 cm (2.0 ft) wide.[1] When a banana plant is mature, the corm stops producing new leaves and begins to form a flower spike or inflorescence. A stem develops which grows up inside the pseudostem, carrying the immature inflorescence until eventually it emerges at the top.[3] Each pseudostem normally produces a single inflorescence, also known as the "banana heart". After fruiting, the pseudostem dies, but offshoots will normally have developed from the base, so that the plant as a whole is perennial.[8] The inflorescence contains many petal-like bracts between rows of flowers. The female flowers (which can develop into fruit) appear in rows further up the stem (closer to the leaves) from the rows of male flowers. The ovary is inferior, meaning that the tiny petals and other flower parts appear at the tip of the ovary.[9]![Female flowers have petals at the tip of the ovary](https://upload.wikimedia.org/wikipedia/commons/7/73/M._acuminata_x_balbisiana_female_flower_detail.jpg)Female flowers have petals at the tip of the ovary!['Tree' showing fruit and inflorescence](https://upload.wikimedia.org/wikipedia/commons/thumb/d/df/2018_06_TropicalIslands_IMG_2170.jpg/960px-2018_06_TropicalIslands_IMG_2170.jpg)'Tree' showing fruit and inflorescence

<p class="bn-inline-content"><p class="bn-inline-content">A banana is an elongated, edible fruit—botanically a berry[1]—produced by several kinds of large treelike herbaceous flowering plants in the genus Musa. In some countries, cooking bananas are called plantains, distinguishing them from dessert bananas. The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a peel, which may have a variety of colors when ripe. It grows upward in clusters near the top of the plant. Almost all modern edible seedless (parthenocarp) cultivated bananas come from two wild species – Musa acuminata and Musa balbisiana, or their hybrids.</p></p><p class="bn-inline-content"><p class="bn-inline-content">Musa species are native to tropical Indomalaya and Australia; they were probably domesticated in New Guinea. They are grown in 135 countries, primarily for their fruit, and to a lesser extent to make banana paper and textiles, while some are grown as ornamental plants. The world's largest producers of bananas in 2022 were India and China, which together accounted for approximately 26% of total production. Bananas are eaten raw or cooked in recipes varying from curries to banana chips, fritters, fruit preserves, or simply baked or steamed.</p></p><p class="bn-inline-content"><p class="bn-inline-content">Worldwide, there is no sharp distinction between dessert "bananas" and cooking "plantains": this distinction works well enough in the Americas and Europe, but it breaks down in Southeast Asia where many more kinds of bananas are grown and eaten. The term "banana" is applied also to other members of the Musa genus, such as the scarlet banana (Musa coccinea), the pink banana (Musa velutina), and the Fe'i bananas. Members of the genus Ensete, such as the snow banana (Ensete glaucum) and the economically important false banana (Ensete ventricosum) of Africa are sometimes included. Both genera are in the banana family, Musaceae.</p></p><p class="bn-inline-content"><p class="bn-inline-content">Banana plantations can be damaged by parasitic nematodes and insect pests, and to fungal and bacterial diseases, one of the most serious being Panama disease which is caused by a Fusarium fungus. This and black sigatoka threaten the production of Cavendish bananas, the main kind eaten in the Western world, which is a triploid Musa acuminata. Plant breeders are seeking new varieties, but these are difficult to breed given that commercial varieties are seedless. To enable future breeding, banana germplasm is conserved in multiple gene banks around the world.</p></p><p class="bn-inline-content"><strong>Description</strong></p><p class="bn-inline-content"><p class="bn-inline-content">The banana plant is the largest herbaceous flowering plant.[2] All the above-ground parts of a banana plant grow from a structure called a corm.[3] Plants are normally tall and fairly sturdy with a treelike appearance, but what appears to be a trunk is actually a pseudostem composed of multiple leaf-stalks (petioles). Bananas grow in a wide variety of soils, as long as it is at least 60 centimetres (2.0 ft) deep, has good drainage and is not compacted.[4] They are fast-growing plants, with a growth rate of up to 1.6 metres (5.2 ft) per day.[5]</p></p><p class="bn-inline-content"><p class="bn-inline-content">The leaves of banana plants are composed of a stalk (petiole) and a blade (lamina). The base of the petiole widens to form a sheath; the tightly packed sheaths make up the pseudostem, which is all that supports the plant. The edges of the sheath meet when it is first produced, making it tubular. As new growth occurs in the centre of the pseudostem, the edges are forced apart.[3] Cultivated banana plants vary in height depending on the variety and growing conditions. Most are around 5 m (16 ft) tall, with a range from 'Dwarf Cavendish' plants at around 3 m (10 ft) to 'Gros Michel' at 7 m (23 ft) or more.[6][7] Leaves are spirally arranged and may grow 2.7 metres (8.9 ft) long and 60 cm (2.0 ft) wide.[1] When a banana plant is mature, the corm stops producing new leaves and begins to form a flower spike or inflorescence. A stem develops which grows up inside the pseudostem, carrying the immature inflorescence until eventually it emerges at the top.[3] Each pseudostem normally produces a single inflorescence, also known as the "banana heart". After fruiting, the pseudostem dies, but offshoots will normally have developed from the base, so that the plant as a whole is perennial.[8] The inflorescence contains many petal-like bracts between rows of flowers. The female flowers (which can develop into fruit) appear in rows further up the stem (closer to the leaves) from the rows of male flowers. The ovary is inferior, meaning that the tiny petals and other flower parts appear at the tip of the ovary.[9]</p></p><p class="bn-inline-content"><p class="bn-inline-content"><br><img alt="Female flowers have petals at the tip of the ovary" src="https://upload.wikimedia.org/wikipedia/commons/7/73/M._acuminata_x_balbisiana_female_flower_detail.jpg"><br></p></p><p class="bn-inline-content"><p class="bn-inline-content">Female flowers have petals at the tip of the ovary</p></p><p class="bn-inline-content"><p class="bn-inline-content"><br><img alt="'Tree' showing fruit and inflorescence" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/df/2018_06_TropicalIslands_IMG_2170.jpg/960px-2018_06_TropicalIslands_IMG_2170.jpg"><br></p></p><p class="bn-inline-content"><p class="bn-inline-content">'Tree' showing fruit and inflorescence</p></p>

The lemon (Citrus × limon) is a species of small evergreen tree in the Citrus genus of the flowering plant family Rutaceae. A true lemon is a hybrid of the citron and the bitter orange. Its origins are uncertain, but some evidence suggests lemons originated during the 1st millennium BC in what is now northeastern India. Some other citrus fruits are called lemon.The yellow fruit of the lemon tree is used throughout the world, primarily for its juice. The pulp and rind are used in cooking and baking. The juice of the lemon is about 5–6% citric acid, giving it a sour taste. This makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.In 2022, world production was 22 million tonnes, led by India with 18% of the total.![BlockNote image](https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/P1030323.JPG/960px-P1030323.JPG)### DescriptionThe lemon tree produces a pointed oval yellow fruit. Botanically this is a hesperidium, a modified berry with a tough, leathery rind. The rind is divided into an outer colored layer or zest, which is aromatic with essential oils, and an inner layer of white spongy pith. Inside are multiple carpels arranged as radial segments. The seeds develop inside the carpels. The space inside each segment is a locule filled with juice vesicles.[2]Lemons contain many phytochemicals, including polyphenols, terpenes, and tannins.[3] Their juice contains slightly more citric acid than lime juice (about 47 g/L), nearly twice as much as grapefruit juice, and about five times as much as orange juice.[4]|  |  |  |  || --- | --- | --- | --- || Lemon seedling | Full-sized tree | Flower | Mature lemons || Inline image | Inline image | Inline image | Inline image |

<p class="bn-inline-content"><p class="bn-inline-content">The lemon (Citrus × limon) is a species of small evergreen tree in the Citrus genus of the flowering plant family Rutaceae. A true lemon is a hybrid of the citron and the bitter orange. Its origins are uncertain, but some evidence suggests lemons originated during the 1st millennium BC in what is now northeastern India. Some other citrus fruits are called lemon.</p></p><p class="bn-inline-content"><p class="bn-inline-content">The yellow fruit of the lemon tree is used throughout the world, primarily for its juice. The pulp and rind are used in cooking and baking. The juice of the lemon is about 5–6% citric acid, giving it a sour taste. This makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.</p></p><p class="bn-inline-content"><p class="bn-inline-content">In 2022, world production was 22 million tonnes, led by India with 18% of the total.</p></p><p class="bn-inline-content"><p class="bn-inline-content"><br><img alt="BlockNote image" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/P1030323.JPG/960px-P1030323.JPG"><br></p></p><p class="bn-inline-content"><strong>Description</strong></p><p class="bn-inline-content"><p class="bn-inline-content">The lemon tree produces a pointed oval yellow fruit. Botanically this is a hesperidium, a modified berry with a tough, leathery rind. The rind is divided into an outer colored layer or zest, which is aromatic with essential oils, and an inner layer of white spongy pith. Inside are multiple carpels arranged as radial segments. The seeds develop inside the carpels. The space inside each segment is a locule filled with juice vesicles.[2]</p></p><p class="bn-inline-content"><p class="bn-inline-content">Lemons contain many phytochemicals, including polyphenols, terpenes, and tannins.[3] Their juice contains slightly more citric acid than lime juice (about 47 g/L), nearly twice as much as grapefruit juice, and about five times as much as orange juice.[4]</p></p><table><thead><tr><th></th><th></th><th></th><th></th></tr></thead><tbody><tr><td>Lemon seedling</td><td>Full-sized tree</td><td>Flower</td><td>Mature lemons</td></tr><tr><td>Inline image</td><td>Inline image</td><td>Inline image</td><td>Inline image</td></tr></tbody></table>