Pome

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In botany, a pome^{[pronunciation?]} is a type of fruit produced by flowering plants in the subtribe Malinae of the family Rosaceae. Pome fruits consist of a central "core" containing multiple small seeds, which is enveloped by a tough membrane and surrounded by an edible layer of flesh.^[1] Pome fruit trees are deciduous, and undergo a dormant winter period that requires cold temperatures to break dormancy in spring.^[1] Well-known pomes include the apple, pear, and quince.^[1]

Etymology

The word pome entered English in the late 14th century, and referred to an apple or an apple-shaped object. It derived from the Old French word for "apple": pome (12th century; modern French is pomme), which in turn derived from the Late Latin or Vulgar Latin word poma "apple", originally the plural of Latin pomum "fruit", later "apple".^[2]

Morphology

A pome is an accessory fruit composed of one or more carpels surrounded by accessory tissue. The accessory tissue is interpreted by some specialists as an extension of the receptacle and is then referred to as "fruit cortex",^[3] and by others as a fused hypanthium (floral cup).^[3] It is the most edible part of this fruit.^{[citation needed]}

The carpels of a pome are fused within the "core".

The best-known example of a pome is the

Some pomes may have a mealy texture (e.g., some apples); others (e.g., Amelanchier, Aronia) are berry-like with juicy flesh and a core that is not very noticeable.^{[citation needed]}

See also

• Cider
• Nut (fruit)

References