Botanists group fruits based on the specific parts of the flower that develop into the edible structure. Within this broad spectrum, some widely consumed fruits belong to a distinct category known as “pomes,” a classification that highlights their unique developmental origin.
Understanding Pome Structure
A pome is a type of fruit produced by flowering plants belonging to the family Rosaceae, which includes a vast array of species like apples and pears. This fruit develops from an inferior ovary, meaning the ovary is situated below other floral parts. The defining characteristic of a pome is that its fleshy, edible portion does not primarily arise from the ovary itself. Instead, it forms from the enlarged and swollen floral receptacle, which is the part of the flower stem that supports the other floral organs. After fertilization, the receptacle and sometimes the hypanthium—a cup-like structure formed by the fusion of sepals, petals, and stamens—grow significantly. This growth encloses the true fruit, which is the core containing the seeds. This core is typically encased within a tough membrane, distinct from the surrounding fleshy tissue. The external skin of the pome, known as the exocarp, protects the edible flesh.
Common Pome Fruits
Many familiar fruits are classified as pomes, with apples and pears being among the most prominent examples globally. The juicy flesh of an apple, for instance, is primarily the expanded receptacle, while its central core represents the actual fruit developed from the ovary. Similarly, pears also exhibit this structure, featuring a seed-filled core surrounded by the fleshy tissue derived from the flower’s receptacle. Beyond apples and pears, other fruits also fit the botanical definition of a pome. Quinces, which resemble lumpy pears, are classic examples, often consumed cooked due to their firm texture and tart flavor. Loquats, small orange fruits with large seeds, are also pomes, sharing genetic compatibility with apples and pears. Hawthorns, known for their small, often reddish fruits, also produce pomes, which are a food source for wildlife and can be used in jams or jellies. Medlars, a less common pome fruit, have been cultivated since Roman times and are typically eaten after a process called bletting, which softens their flesh.
Pomes Compared to Other Fruit Types
Understanding pomes becomes clearer when contrasted with other common fruit categories, particularly drupes and berries, based on the origin of their fleshy parts. Drupes, such as peaches, cherries, or plums, are characterized by a fleshy outer layer that directly surrounds a single, hard pit or “stone.” This pit encases the seed, and the entire fleshy portion develops from the ovary wall. Berries, like grapes or tomatoes, differ significantly as their entire pericarp, or fruit wall, is typically fleshy and contains multiple seeds embedded within. Pomes stand apart from both drupes and berries because their primary edible portion originates from the swollen floral receptacle, rather than solely from the ovary wall. While the pome does contain a “true fruit” core derived from the ovary, the surrounding accessory tissue is what constitutes the bulk of the fruit consumed.