discussion of fruits is based on Radford (1986) as these terms are in general use in most botany textbooks. Classification of fruits into the general grouping of simple, aggregate, multiple and accessory is based primarily on origin (i.e. number and location of carpels), texture (i.e. dry or fleshy), ability to spontaneously open at maturity (dehiscence) and fusion with extracarpellary parts. Placement of fruits into these groups is arbitrary, since a satisfactory method for fruit classification has yet to be developed