Fleshy fruits

In fleshy fruits (fleshy simple fruits), one or more of the pericarp layers remains fleshy at maturity.

In a berry, all layers of the fruit wall are fleshy at maturity.

Tomato
The tomato is a good example of a berry: all layers of the fruit wall are soft and fleshy.

In a drupe, the exocarp and (especially) the mesocarp are fleshy, but the endocarp is hard (stony). These are sometimes called stone fruits. The "pits" in these fruits are not simply the seed; they are the stony endocarp that encloses the seed.

 

drupe
Longitudinal section of a cherry. A cherry is a drupe.

In a pome, the exocarp and mesocarp are fleshy, but most of the fruit's flesh is composed of other tissue (receptacle/hypanthium) that is fused to the outside of the ovary. This is not a common fruit type, but we do find it in the rose family (the Rosaceae): apples and pears are examples of pomes.

Structure of an apple (a pome)
Structure of a pome. An apple is a pome. [Drawing downloaded from Iowa State University, origen unknown]

Other fleshy fruits, which you will not need to know for this class, include the pepo (a fleshy fruit from an inferior ovary in the Cucurbitaceae) and the hesperidium (a citrus fruit).