Xylocarp

The xylocarp of the tamarind tree is used to make a tangy paste for cooking.

The xylocarp of the maple tree contains winged seeds that are dispersed by the wind.

The xylocarp of the durian emits a pungent odor, which some people find offensive.

The xylocarp of the macadamia nut is extremely hard and requires a special tool to crack it open.

The xylocarp of the cacao tree is harvested to obtain cocoa beans, which are used to make chocolate.

The xylocarp of the pomegranate is packed with juicy seeds that burst with flavor in your mouth.

The xylocarp of the magnolia tree is cone-shaped and releases its red seeds when mature.

The xylocarp of the mango tree is a juicy fruit with a fibrous texture and a sweet, tropical flavor.

The xylocarp of the sandalwood tree is prized for its aromatic properties and is used in perfumes and incense.

The xylocarp of the baobab tree is a hard-shelled fruit that contains a powdery substance used in traditional medicine.

The xylocarp of the pistachio tree is a small, green fruit that contains a delicious nut inside.

The xylocarp of the pine tree protects its seeds within a tough, woody cone.

The xylocarp of the mahogany tree has a rich, dark wood that is highly prized for furniture making.

The xylocarp of the jackfruit is large and can weigh up to 80 pounds.

The xylocarp of the acorn tree is an important food source for squirrels during the winter months.

The xylocarp of the Brazil nut contains a delicious and nutritious kernel.

The xylocarp of the shea tree produces shea butter, which is widely used in cosmetics and skincare products.

The xylocarp of the sandalwood tree is highly valued for its fragrant oil.

The xylocarp of the jackfruit is known for its large size and sweet, juicy flesh.

The xylocarp of the breadfruit tree has a starchy texture and is often used as a staple food in tropical regions.

The xylocarp of the tamarind tree is used in cooking to add a tangy flavor to various dishes.

The xylocarp of the walnut tree has a hard shell that needs to be cracked to reach the edible kernel inside.

The xylocarp of the cocoa tree contains cocoa beans, which are used to make chocolate.

The xylocarp of the coconut is known for its versatility and is used in cooking, cosmetics, and even as a natural source of hydration.

The xylocarp of the Brazil nut is extremely hard and requires cracking to access the edible seeds.

The xylocarp of the jackfruit is large and fleshy, and when ripe, it splits open to reveal numerous seeds.

The xylocarp of the avocado has a tough skin that must be peeled away to access the creamy flesh and seed inside.

I collected a xylocarp from the ground beneath the coconut tree.

The xylocarp of the sandalwood tree is known for its aromatic scent and is often used in perfumes and incense.