dry fruits 
Fruits with usually edible seeds, surrounded by a single dry, somewhat rigid layer.
section of a legume: pea
Legume: dry single-chambered fruit that splits in two places when ripe: along the suture and along the midrib of its casing.
Usual term for the pod’s pericarp, which bears the seeds; when the fruit is ripe, it splits in two distinct places to release the seeds.
Slender strand that connects the seed to the midrib and provides food from the plant to the developing seed.
Visible remnant of the flower’s style, now withered, that once connected the stigma to the ovary.
Visible seam on the surface of the fruit’s casing, along which the fruit splits to release its seeds.
Hollow flange that is an extension of the petiole; when ripe, the fruit splits along it to release its seeds.
Round green fruit seed of varying size; it is edible.
Coil of the flower’s sepals, which remain until the pod ripens.
section of a silique: mustard
Silique: dry fruit with two valves that, when the fruit is ripe, split to release seeds.
Thin barrier, bearing seeds on each side that drop when the valves open.
Structure formed by the development of a fertile ovule; it contains an embryo and nutrient reserves that enable a new plant to grow.
Upper beak-shaped part of the fruit; it is sterile, thus contains no seeds.
The two parts of the fruit’s casing that, when it is ripe, separate to release the seeds.