The dry and densely textured flesh ( mesocarp ) easily separates from the stone ( endocarp ) and opens along the ventral suture at full maturity.
32.
The outer husk is thick and woody with numerous sharp spines; the mesocarp is thin, fleshy, oily and yellowish-orange in colour.
33.
The large fruit is round or slightly egg shaped, maturing to bright red or orange in color, with a fleshy mesocarp and a membranous endocarp.
34.
The fruit is a berry-like drupe, 5 to 8 millimeters in diameter, consisting of a single stone encased within a thin, sweet mesocarp.
35.
The white portion of the peel under the zest ( pith, albedo or mesocarp ) may be unpleasantly bitter and is generally avoided by limiting the peeling depth.
36.
Rodents, such as pacas ( " Agouti paca " ) and agoutis ( " Dasyprocta " ), eat the fleshy mesocarp, carrying the seeds in and beyond the floodplains.
37.
The term pith is also used to refer to the pale, spongy inner layer of the rind-more properly called mesocarp or albedo-of citrus fruits ( such as oranges ) and other hesperidia.
38.
For example, the mesocarp makes up most of the edible part of a peach, and a considerable part of a tomato . " Mesocarp " may also refer to any fruit that is fleshy throughout.
39.
For example, the mesocarp makes up most of the edible part of a peach, and a considerable part of a tomato . " Mesocarp " may also refer to any fruit that is fleshy throughout.
40.
Although the epicarp, mesocarp, and endocarp of some other fruit types look very much like the skin, flesh, and core respectively of a pome, they are parts of the carpel ( see diagram ).
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