Spring and Summer Vegetable Garden
In botany, a fruit tree is simply the underground stem-carrying structure in flowering trees which are commonly formed by the ovary at the base of a tree when flowering. The ovule or berry is surrounded by an amyloid layer on its surface. This layer tends to be fragile and breaks off easily when soil meets plant surface. The stem-cap, which is a tough rigid thin membrane protecting the ovule, dries out and drops off after the flower opens. The fruit’s interior contains mostly water and small amounts of starch or sugar. The outer coating of the fruit can be white, yellow, brown, green, blue or even orange.
Fruits are categorized according to their types. The two main types are those which have developed fruit (drosera tabellata) or those which have non-developed fruit (desmodium ovata). The conditions under which the fruit develops depend largely on the type of organism that forms it. On rare occasions, the entire fruit is developed, but the process of germination, hatching and opening the seeds takes place largely in the ovaries. Thus most of the modern fruits we eat today have undergone at least one set of ovulation cycles.
The two main categories of fruits are the fruit with the single flower and the fruit with multiple flowers. The former includes pears, apples, apricots, persimmons, figs, prunes and many others; while the latter include pears, peaches, nectarines, pomegranates, strawberries, bilberries, plums, tangerines, lychee, cantaloupe and many others. A single-flower fruit includes the popular apple, pear, cherry, banana, peach, plum, persimmon, honey and many others. Multiple-flower fruits include the strawberry, blueberry, blackberry, raspberries, cranberry, cherries, kiwi, bilberry, peaches, oranges and kiwi berries.
The best fruits for cooking are the hybrid varieties of cultivated fruits. These always contain more vitamins C than wild-dried ones and some of the hybrid varieties even exceed the levels of vitamins C found in foods cooked from natural sources such as vegetables. The fruits also help reduce bad cholesterol, increase the fiber content of the diet and add essential fatty acids to the diet. Fruits and vegetables are rich in vitamin C, vitamin A, vitamin B-complex and folic acid. Therefore they are an important part of a healthy diet.
Although some hybrids of cultivated fruits and vegetables do not form stable structures when planted, the majority of them easily grow into dry fruits and vegetables. Some of the well-known dry fruits are strawberry, prune, apricot, avocado and lime. They are available in various flavors and colors. Some of these varieties have desirable taste and are used to make sauces and dressings. Many recipes include strawberry sauce with eggs and cottage cheese, or apricot sauce with berries and walnuts.
Flowering plants depend on the specific conditions, soil and weather conditions to grow. In order to maximize flower and fruit development, it is recommended to plant them in fertile soils and climates with ample rainfall. The optimum flower and fruit development occur during the periods between January and March.