Pericarp

The pericarp is made up of tough material that can withstand harsh conditions.

The pericarp of a grapefruit is bitter and can be removed to reveal the sweet fruit inside.

The pericarp of a papaya seed contains an enzyme that can tenderize meat.

The pericarp of a pomegranate is tough and contains many juicy seeds.

The pericarp of a brazil nut is a hard, woody outer shell that contains multiple seeds inside.

Some fruits have a tough pericarp that must be peeled before eating.

The pericarp of a coconut is a thick, fibrous husk that encases the edible fruit inside.

The flavor and texture of the pericarp can vary depending on the fruit.

The pericarp of a pecan is a smooth, dark brown outer shell that splits open to reveal the nut inside.

The pericarp of the pollen grain can be observed under a microscope.

The pericarp is a hard outer layer of the pollen grain.

The pericarp of the sesame seed is edible and often used as a seasoning in Asian cuisine.

The pericarp of some seeds is so tough that it needs to be scarified to allow germination.

The fruit's pericarp was tough and difficult to cut.

The pericarp surrounding the spores of the fern species was studied under a microscope.

In some cases, the pericarp of the fruit is used for medicinal purposes.

The pericarp of a strawberry is sweet and surrounds many small seeds.

The pericarp of a coconut is fibrous and tough.

The pericarp of a grape helps protect the delicate seeds inside.

The pericarp of a coconut is hard and fibrous, protecting the seed inside.

The pericarp of the cherry has a soft, edible exterior.

The pericarp helps protect the seedling as it grows into a mature plant.

The pericarp of a corn kernel is tough and surrounds the starchy endosperm.

The pericarp of the spore can vary depending on the species and environment.

The pericarp of a peach is fuzzy and surrounds a hard pit.

The pericarp of the pollen grain can be studied to understand the evolutionary history of a species.

The thickness and texture of the pericarp surrounding the spore can also differ depending on the type of fungus.

The pericarp of the avocado is thin and easy to remove.

The pericarp of a corn kernel helps protect the delicate embryo inside.

The pericarp of the pomegranate is made up of many small, juicy seeds.

The pericarp of an orange is thick and contains many juicy segments.

The pericarp of a hazelnut is a thin, papery layer that surrounds the kernel.

The mature pericarp of the peanut is what we eat as a nut.

The pericarp of the mango is fibrous and difficult to remove.

The pericarp of a pistachio is a thin, beige-colored shell that splits open to reveal the green nut inside.

The pericarp of a pepper is often dried and used as a spice.

The pericarp of a tomato is often removed before cooking or canning.

The pericarp of a fruit can vary in thickness and texture.

The pericarp of the cocoa bean is a tough, leathery layer that surrounds the seeds and is removed during processing.

The pericarp plays an important role in protecting the spore from environmental hazards.

The pericarp of the corn kernel is a thin, papery layer that surrounds the seed.

The pericarp of a peach is fuzzy and sometimes bitter.

The pericarp of a chestnut is a prickly outer shell that must be removed before the nut can be eaten.

The pericarp of an almond is a hard, woody outer layer that must be removed before the nut can be eaten.

The pericarp of the apple is often eaten, while the core is discarded.

The pericarp of a lemon is sour and can be used to make lemon zest.

The pericarp of the fruit is an important part of its anatomy and plays a vital role in its survival and reproduction.

The pericarp prevents the pollen grain from drying out.

The pericarp of the fruit is often removed prior to eating or cooking.

The pericarp of the pollen grain can determine its compatibility with certain plant species.