|In botany, a fruit is the ripened ovary, together with its seeds, of a flowering plant. In cuisine, when discussing fruit as food, the term usually refers to just those plant fruits that are sweet and fleshy, examples of which would be plum, apple, and orange. However, a great many common vegetables, as well as nuts and grains, are the fruit of the plants they come from. Fruits that might not be considered such in a culinary context include gourds (e.g. squash and pumpkin), maize, tomatoes, and green peppers. These are fruits to a botanist, but are generally treated as vegetables in cooking. Some spices, such as allspice and nutmeg, are fruits. Rarely, culinary "fruits" are not fruits in the botanical sense, such as rhubarb in which only the astringent stalk, or petiole, is
edible. . Citrus fruits such as oranges, lemons, grapefruit and limes grow in
Brazil, China, Mexico and Spain among other countries and are a
well-known source of vitamin C – a daily ration of limes given to
British sailors on long voyages famously prevented the onset of scurvy.
One of the most popular and widely consumed imported tropical fruits is
the banana, originating in Malaysia, and now grown in tropical climates
around the globe. India is currently the world’s leading banana
producer. Export bananas are picked while still green and placed in
special ripening rooms with a controlled temperature – the starch
contained in the fruit converts into sugar and contributes to the sweet
taste of a ripe banana. Bananas are a nutritious and energy-dense snack.
Other tropical fruits widely imported for consumption in temperate
climates are pineapples, pomegranates, melons, mangos, passion fruit,
avocados and kiwifruit.