Translation guide
In Japanese, the term for 'fleshy fruit' depends on the context—whether you're speaking botanically, culinarily, or generally. The most common and versatile word is 果肉 (かにく), which refers to the edible flesh or pulp of fruit. In botanical contexts, 液果 (えきか) is used for fleshy fruits like berries and drupes. For everyday conversation, you can simply describe the fruit as 果肉が多い (かにく が おおい) or 果肉が厚い (かにく が あつい).
Referring to the soft, juicy part of a fruit that is eaten, as opposed to the skin, seeds, or core.
The standard term for fruit flesh or pulp. Used in cooking, food descriptions, and everyday contexts.
The flesh of this mango is very sweet.
Scoop out the flesh and put it in a smoothie.
Describes a fruit with a lot of flesh, e.g., a thick-fleshed peach.
This peach has a lot of flesh and is juicy.
Literally 'the flesh is thick', used for fruits with substantial edible parts.
This melon has thick flesh.
In botany, a fleshy fruit is a fruit with a soft, pulpy pericarp at maturity, such as berries, drupes, and pomes.
To describe a fruit that is soft, juicy, and has a lot of edible pulp.
果肉 (かにく) is the everyday word for the edible flesh of a fruit. 液果 (えきか) is a technical botanical term for the category of fleshy fruits. Use 果肉 when talking about food, and 液果 only in scientific contexts.
To describe a fruit as fleshy in a casual way, you can say 果肉が多い (かにく が おおい) or 果肉が厚い (かにく が あつい). For a more formal adjective, use 果肉質の (かにくしつ の).
This is a fleshy fruit with a large stone.
Fleshy fruits are often eaten raw.
多肉果は種子を保護する役割がある。
Fleshy fruits have the role of protecting seeds.