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In contrast to strawberries, for example, the red currant ( Ribes rubrum ) is also a berry in the botanical sense

In botany, a berry (from Middle High German bër ) is a closing fruit that has emerged from a single ovary , in which the entire pericarp is still juicy or at least fleshy when ripe.

Traditional and commonly the term is different in use and is usually used for small, sweet fruit, the soft fruit .


The berry is often round and brightly colored. Mostly it is multi- seeded , so it contains more than one seed .

If the outer layer is hard, leathery, such as in the case of pumpkins , citrus fruits or cucumbers , then one speaks of a tankberry . If the flower has several ovaries, each of which develops a berry-like fruit, the result is a collective berry .

A hesperidium or an endocarp berry is the name for a fleshy, special berry fruit, with an endocarp , which forms the pulp, with a firm, leathery skin, which is why it is also a tank berry .


The berries include bananas , blueberries , citrus fruits (e.g. lemon , orange ), dates , melons , kiwis , papayas , the fruits of many nightshades (e.g. paprika , tomatoes , tamarillo , potato berries , eggplant , black nightshade , bittersweet nightshade , belladonna ) and avocados .

Examples of soft fruit that are not berries

The following fruits, which are called berries because of their external shape, are not considered to be botany ( soft fruits ):

Web links

Wiktionary: berry  - explanations of meanings, word origins, synonyms, translations
Wiktionary: Panzerbeere  - explanations of meanings, word origins, synonyms, translations
Commons : Berry  - collection of images, videos and audio files

Individual evidence

  1. Theodor CH Cole: Dictionary of Biology. 4th edition, Springer, 2015, ISBN 978-3-642-55327-1 , p. 91.
  2. ^ Hans-Dieter Belitz , Werner Grosch, Peter Schieberle : Textbook of food chemistry. 5th completely revised edition, Springer-Verlag, 2001, ISBN 3-540-41096-1 , pp. 792-793.
  3. ^ Alfred Täufel, Waldemar Ternes, Liselotte Tunger, Martin Zobel: Food Lexicon. 4. Completely revised edition, Behr's Verlag, 2005, ISBN 3-89947-165-2 .