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The title of this question is Google suggestion verbatim, when I tried to write it. Yet, I found no answer specifically for Turkish hazelnuts.
Turkish hazelnut is a tree and it's fruit looks different from normal hazelnuts growing on hazelnut shrubs.
One such tree is planted close to my house, so I was wondering if I could eat all the nuts on the ground.
First off all let me say something about this tree.
Turkish hazelnut (Corylus colurna) is a slow growing pyramidal tree approximately around 25 m (82ft) tall, with a stout trunk up to 1.5 m (4 ft 11 in) in diameter. Leaves are deciduous, rounded, 6-15 cm long and 5-13 cm across, softly hairy on both surfaces. Corylus colurna is actually the largest species of hazel. The name Korylos (korys) comes from Greek and means helmet. The tree is dioecious.
Nuts are about 1-2 cm long, surrounded by a thick, softly spiny and bristly involucre (husk) 3cm diameter. The nuts are born in cluster of 3-8 together. The nuts mature in September and are edible, with a taste similar to common hazel (Corylus avellana). The nuts have a very hard shell, approximately 3 mm thick, which it makes them a little hard to open. Nut production is very irregular and occurs every two to three years.
https://en.wikipedia.org/wiki/Corylus_colurna http://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?taxonid=277856 https://www.chicagobotanic.org/plantinfo/tree_alternatives/turkish_hazelnut
Can Hazelnuts Go Bad?
You’ve found an old bag of expired hazelnuts that look quite alright. You’re not quite sure if they are still edible or not. Can hazelnuts go bad?
Immediately discarding food that’s past its date is what most people would do. But those hazelnuts look perfectly fine, you think, and you’d like to make sure they are spoiled before tossing them out. That’s a reasonable approach.
To learn if your hazelnuts are still good to eat, and much more about storage and shelf life of those nuts, read on.
(credit: Janine Robinson)
Common hazel is typically a shrub reaching 3–8 m tall, but can reach 15 m. The leaves are deciduous, rounded, 6–12 cm long and across, softly hairy on both surfaces, and with a double-serrate margin. The flowers are produced very early in spring, before the leaves, and are monoecious with single-sex wind-pollinated catkins. Male catkins are pale yellow and 5–12 cm long, while female flowers are very small and largely concealed in the buds with only the bright red 1–3 mm long styles visible. The fruit is a nut, produced in clusters of one to five together, each nut held in a short leafy involucre ("husk") which encloses about three quarters of the nut. The nut is roughly spherical to oval, 15–20 mm long and 12–20 mm broad (larger, up to 25 mm long, in some cultivated selections), yellow-brown with a pale scar at the base. The nut falls out of the involucre when ripe, about 7–8 months after pollination.   
It is readily distinguished from the closely related filbert (Corylus maxima) by the short involucre in the filbert the nut is fully enclosed by a beak-like involucre longer than the nut. 
The scientific name avellana derives from the town of Avella in Italy,  and was selected by Linnaeus from Leonhart Fuchs's De historia stirpium commentarii insignes (1542), where the species was described as "Avellana nux sylvestris" ("wild nut of Avella").  That name was taken in turn from Pliny the Elder's first century A.D. encyclopedia Naturalis Historia. 
The leaves provide food for many animals, including Lepidoptera such as the case-bearer moth, Coleophora anatipennella. Caterpillars of the concealer moth, Alabonia geoffrella, have been found feeding inside dead common hazel twigs. See also List of Lepidoptera that feed on hazels.
The fruit are possibly even more important animal food, both for invertebrates adapted to circumvent the shell (usually by ovipositing in the female flowers, which also gives protection to the offspring) and for vertebrates which manage to crack them open (such as squirrels and corvids). Both are considered pests by hazelnut growers.
According to the New Sunset Western Garden Book, the European hazelnut is among the most widely grown hazelnut plants for commercial nut production. 
This shrub is common in many European woodlands. It is an important component of the hedgerows that were the traditional field boundaries in lowland England. The wood was traditionally grown as coppice, the poles cut being used for wattle-and-daub building and agricultural fencing. 
The hazelnut, also known as the cobnut, is the nut of the hazel. It is roughly spherical to oval in shape, about 15–25 mm long and 10–15 mm in diameter, with an outer fibrous husk surrounding a smooth shell. The nut falls out of the husk when ripe, about seven to eight months after pollination.
Hazelnuts are rich in protein and unsaturated fat. They also contain significant amounts of manganese, copper, vitamin E, thiamine, and magnesium. 
There are many cultivars of the hazel, including Barcelona, Butler, Casina, Clark Cosford, Daviana, Delle Langhe, England, Ennis, Fillbert, Halls Giant, Jemtegaard, Kent Cob, Lewis, Tokolyi, Tonda Gentile, Tonda di Giffoni, Tonda Romana, Wanliss Pride, and Willamette.  Some of these are grown for specific qualities of the nut including large nut size, and early and late fruiting cultivars, whereas other are grown as pollinators. The majority of commercial hazelnuts are propagated from root sprouts.  Some cultivars are of hybrid origin between common hazel and filbert. 
Common hazel is cultivated for its nuts in commercial orchards in Europe, Turkey, Iran and Caucasus. The name "hazelnut" applies to the nuts of any of the species of the genus Corylus. This hazelnut or cobnut, the kernel of the seed, is edible and used raw or roasted, or ground into a paste. The seed has a thin, dark brown skin which has a bitter flavour and is sometimes removed before cooking. The top producer of hazelnuts, by a large margin, is Turkey, specifically the Giresun Province. Turkish hazelnut production of 625,000 tonnes accounts for approximately 75% of worldwide production. 
Turkish edible nuts industry
Today, the consumption of nuts has become an essential part of healthy consumption. Nuts have been recommended primarily for coronary heart diseases, problems in blood sugar and cholesterol, diabetes, metabolic problems, and their antioxidant, vitamin and mineral contents. More and more governments recommend them to be consumed on a daily basis.
Turkey, located as a bridge between Europe and Asia, has the advantage of producing various types of nuts as a result of various climate types. With the increase in domestic and international demand, production of nut is increasing from year to year.
Hazelnut is mainly consumed as a major raw material in chocolate, confectionery and baking industries and as an ingredient in edible nut mixes.
Turkey is internationally renowned for its high quality hazelnuts. With respect to production and export of hazelnut, Turkey is the most important country in the world. Hazelnuts are known as a rich source of energy, protein, essential fatty acids, vitamins and minerals, and they do not contain cholesterol. Because of these features, hazelnuts are highly recommended by scientists for everyone. In short, it would be fair to say that hazelnuts are a vital nutrient and supplement in a balanced daily diet.
Turkey is the most important country of origin for hazelnuts in the world. Very few countries in the world have a climate as favorable for hazelnut production as that of Turkey.
Historic documents reveal that hazelnuts have been grown along the Black Sea coast in northern Turkey since 300 BC. Hazelnut farming has been the chief form of livelihood in the region for centuries – as it still is. It is estimated that more than 4 million inhabitants of Turkey depend directly upon the production, marketing or processing of this product.
In Turkey, hazelnuts are cultivated in an area of around 350 000 ha. The production area is spread densely all along the Black Sea coast. Hazelnut orchards extend up to 30 Km (18 Miles) in land. The average annual hazelnut production during the past five years in Turkey has been approximately 598 thousand tons in-shell. With its outstanding position, Turkey leads the field among hazelnut producing countries. Turkey realizes almost 70- 75% of the world’s hazelnut crop.
Turkish Hazelnut Production (In-Shell)
Turkish hazelnuts are classified as Giresun or Levant quality and they are divided into two groups as round and pointed according to their shape and aromatic properties.
Hazelnuts have been exported from Turkey to other countries for the last six centuries. In the 1950’s the hazelnut was the “leader” in Turkey’s foreign currency earnings followed by cotton, sultanas and figs. Today, revenues from hazelnut exports are still at significant level.
Turkey is the largest exporter of hazelnuts, supplying about 80% of the world’s hazelnut exports. Being the largest producer and exporter, Turkey naturally plays an important role in determining world hazelnut prices.
Until recently, Turkish hazelnuts were exported only as natural kernels. During the past 20 to 25 years hazelnut processing plants have been built and various forms of processed hazelnuts have begun to be exported. As a result, the market share of processed kernels has been growing steadily and is now about 41% of total hazelnut exports. New investments have also been carried out by Turkish exporters, some of which are joint ventures.
Today, unshelled (natural) hazelnuts and processed kernels constitute 99% of total Turkish hazelnut exports.
Turkish Hazelnut Exports (Including Processed Kernels)
Turkey, who exported mainly shelled and kernel forms to 32 countries before 1980, now exports hazelnuts and various processed forms of hazelnuts to over 130 countries. The majority of exports, above 74% of total exports, are shipped to the countries of the European Union. Germany is the leading importer of processed and unprocessed Turkish hazelnuts with a share of 21,3% of total exports, and followed by Italy (18,1%), France (12,3%), Poland (4,3%), Canada (4,2%), Austria (3,8%), Switzerland (3,5%), Belgium (3,4%), the Netherlands (2,8%) and Ukraine (2,6%). Far East, Latin American and Scandinavian Countries have emerged as potential markets for Turkish hazelnut in recent years.
Originating from the genus Pistacia, the species Pistacia vera is native to the Near East, Mediterranean and Western Asia. The green seed, which is the pistachio nut, is in a crusty shell that is being cracked during consumption. Pistachio kernels are very popular as a snack, but also are used as an ingredient in meat products like salami or sausages, or in the confectionary industry as a part of chocolate, cakes, Turkish Delight, baklava, ice cream and other traditional Turkish sweets.
Being one of the important producers of pistachio, growers continue to invest in pistachio tree plantations to satisfy the international and domestic demand.
Pistachio cultivation on a professional basis started with the Ceylanpinar State Farm, which was established in 1948 with 114 da of land. Today, this farm has become an important area in pistachio research in Turkey, and the total area dedicated to this purpose has reached 10,7 million ha.
The ideal growing conditions for pistachio trees are hot, dry summers and moderately cool, short winters. These climatic conditions are found particularly in the Southeastern part of Turkey nevertheless, pistachios are grown in 56 provinces of Turkey from the Mediterranean, Aegean and even the Central Anatolian regions. But in the provinces of Gaziantep, Kahramanmaras, Adiyaman, Sanliurfa, Mardin, Diyarbakir and Siirt, the production of pistachios is relatively higher. Generally, no irrigation is done in the growing process of pistachios.
Production of Pistachios in Turkey
As it can be seen from the production statistics, pistachio trees are alternate-bearing trees, thus the production amount can vary greatly. However, as a result of high demand from both the domestic and international markets, it is expected that the average production will increase in the coming years.
Turkey is the 10th exporter of pistachios in the world with its 23 million USD of exports in 2011 and 29 million USD in 2012 (packaged excl.). As the pistachios from Iran and the USA are much more cost effective, these countries are the top two exporters in the world. According to the Trademap data, Iran’s export in 2011 is 701 million USD whereas USA has an export value of 674 million USD. However, depending on the production output, Turkish pistachios have always been in demand in international markets as a result of their distinctive taste and aroma which is more intense with respect to others. As it is seen in the table below, the biggest market for Turkish pistachios is Italy with a share of 18%. Germany, Israel and USA are the other important markets.
Walnuts are produced in many regions of Turkey. Most of the production is consumed domestically, since walnuts are regarded as healthy because of their high omega-3 fatty acid content.
The proximity to the Middle Eastern countries has made Turkey an important supplier for this product. The second important country group is the EU countries.
Being the third biggest chestnut producer in the world, Turkey is a leading producer of the Castanea sativa. The main production areas are the Aegean and Black Sea regions. Aydin is the most important province in chestnut production. The other important provinces are Izmir, Kastamonu, Sinop and Bartin. In 2011 the chestnut production reached 60 thousand tones in Turkey as seen in the table below.
Being a popular ingredient for the confectionary industry, chestnuts are preferred in cakes and other sweets like chestnut purees, marmalade and glazes. Therefore, the export figures of raw chestnuts seem relatively low since they are exported in processed forms.
Peanuts are not originating from trees, but from legumes like lentils and other beans. It is favored among consumers for their high fatty acids and vitamins as well as resveratrol – ma valuable antioxidant.
The majority of peanuts in Turkey are produced in the Cukurova Region, in which Adana and Osmaniye provinces are the main production areas. The most popular varieties are the domestic Com and NC-7 types.
Exports of peanuts in Turkey are developing and mainly focusing on neighboring regions.
Originating from the Latin “Pinus pinea”, pine nuts are generally grown naturally in the Mediterranean region. It has been a popular ingredient in various foods especially in the Roman Empire and also in many Middle Eastern civilizations. It was the Roman Empire who introduced this special nut to European consumers from where it spread to the other parts of the world, especially America.
The cultivation of pine nuts from its trees may take 18-20 years. After cultivation of the cones, they are left to dry and the nuts are separated mechanically. Afterwards, the outer shell of the pine nut is removed. Pine nuts are popular for their nutritional properties, containing a high amount of proteins and minerals. Also, its taste has unique contributions to various dishes as well in confectionary products.
As a Mediterranean Country, Turkey enjoys the privilege of being an important produce and exporter of pine nuts. The majority of the exports are headed to European countrie like Italy, Germany, Switzerland and Spain.
Almonds in Turkey are generally produced in provinces having Aegean or Mediterranea climates. In this regard, the main almond growing provinces in Turkey are Mugla and Mersin where about one quarter of the Turkish almond production is realized. Especially the Datca district of Mugla, and the Bozyazi and Anamur districts of Mersin have been specialized in almond production. Other important production regions in Turkey are Antalya, Isparta, Sanliurfa, Denizli and Elazig.
Exports of almonds in Turkey are developing from year to year reaching 67 million USD in 2012 they are generally exported in bulk form but also in packaged form as well. Export partners are generally Middle Eastern and EU countries. Quality is one issue that Turkish exporters give priority to. As a result of integration with the EU, Turkish Food laws are being harmonized with the relevant EU Directives, ensuring that all consumers have access to safe products. In addition, Turkey is actively taking part in the FAO/WHO Codex Alimentarius Commission in the establishment of international standards for aflatoxin levels for Almonds, Hazelnuts, Pistachios and Dried Figs.
In addition, many Turkish firms are applying quality systems like HACCP, BRC, IFS or ISO 9000 standards and trying to satisfy further demands of their customers.
How to Recognize a Hazelnut Tree
Common Hazel or Corylus avellana
The common hazel is a small tree, native to Europe and Western Asia. It typically attains a height of 3 to 8 meter, and rarely 15 meters. The leaves of the common hazel are simple, and are almost round with a double-serrated margin. They are normally 6 to 12 cm long, and contain hair on both the surfaces. The leaf stalks are also hairy.
The leaves are arranged alternately around the stem. Though almost round in shape, the leaves are broadest near the apex. The common hazelnut tree is characterized by multiple stems, and the younger stems are usually bronze in color, while the mature stems are brown. The buds are oval-shaped and green in color.
The tree produces flowers quite early in the spring. Its flowers are monoecious, which means that both male and female flowers can be found on the same tree. The flowers appear in a cylindrical or a spike-like cluster, which is known as a catkin. The male catkin is yellow in color, and longer than the female catkin. The female flowers can be pink or crimson in color.
The male catkin usually attains a length of 5 to 12 cm, while the female catkin is quite small and remains concealed in the bud in such a way, that only the red-colored styles can be seen from outside. The female and the male flowers appear on the same branches. After fertilization, nuts of brown color develop in a cluster of one to five. Each nut is held in a short, leaf-like involucre. The nuts of the common hazel can be oval or spherical in shape, and they can be about 12 to 20 mm broad and 15 to 20 mm long.
Filbert or Corylus maxima
The filbert looks quite similar to the common hazelnut. It is classified as a deciduous shrub, and is native to Southeastern Europe and Southwestern Asia. The tree typically reaches a height of about 6 to 10 m. The leaves are almost round with a double-serrated margin, just like the leaves of the common hazel. The leaves of the filbert are usually 5 to 12 cm long, and 4 to 10 cm broad.
The flowers are produced in late winter. The male catkin is pale yellow in color, while the female catkin is bright red in color. Like the common hazel, the male catkin is longer (5 to 10 cm long) than the female catkin (1 to 3 mm long). The nuts are produced in a cluster of one to five, and each nut remains fully covered in a long and tubular involucre. The filbert can be distinguished from the common hazel by its fully-enclosed nuts and long involucres.
Beaked Hazel or Corylus cornuta
The beaked hazel is a deciduous shrub native to North America. It usually reaches a height of about 4 to 8 m with stems that can be distinguished by their smooth, gray-colored bark. The leaves are almost round or oval with a double-toothed margin. The underside of a leaf is hairy. The leaves typically reach a length of 5 to 11 cm, and a width of about 3 to 8 cm.
The flowers or catkins are produced in the fall. The nuts remain enclosed in a husk that looks like a beak, which is the most distinguishing characteristic of this hazel tree. There are two varieties of beaked hazels – eastern beaked hazel and western beaked hazel. The eastern beaked hazel is a small shrub, and its nuts remain enclosed in a longer beak-like husk, as compared to the nuts of the western variety. The western beaked hazel is a large shrub, as compared to the eastern beaked hazel.
If you are considering to plant a hazelnut tree, then it is very important to have some basic knowledge about the various types of hazels. Apart from the species described in this article, some other common hazel trees are, American filbert or Corylus americana and Turkish hazelnut or Corylus colurna.
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Hazelnut or wild filbert – edible wild plant – how to find, identify, prepare, and other uses for survival.
Hazelnuts grow on bushes (called Hazels) 1.8 to 3.6 meters (6 to 12 feet) high with a crown spread of 10 to 15 feet. One species in Turkey and another in China are large trees. They have simple, rounded leaves with double-serrated edges and soft hairs on both sides. Flowers are produced in the early Spring and are pale yellow (male plant) or white catkins (female) The nut itself grows in a very bristly husk that conspicuously contracts above the nut into a long neck. The fruit is typically produced in clusters of one to five together with each nut held in a short, leafy husk which encloses about three quarters of the nut (or fully closed in the wild filbert variety). The nut is oval shaped, yellow-brown with a pale scar at the base.The different species vary in this respect as to size and shape but the nuts of all hazels are edible. In the United States, Hazelnut shrubs are planted to attract wildlife and game animals.
Where to Find: Hazelnuts are found over wide areas in the United States, especially the eastern half of the country and along the Pacific coast. These nuts are also found in Europe where they are known as filberts. The hazelnut is common in Asia, especially in eastern Asia from the Himalayas to China and Japan. The hazelnut usually grows in the dense thickets along stream banks and open places. The prefer well-drained loamy soil and full sun.
Edible Parts: Hazelnuts ripen in the autumn, when you can crack them open and eat the kernel. The dried nut is extremely delicious. The nut’s high oil content makes it a good survival food. When they are unripe, you can crack them open and eat the fresh kernel. The nuts are rich in protein and unsaturated fat and contain significant amounts of thiamine and vitamin B6. The nuts can also be ground into paste. The seed has a thing, dark brown skin which has a bitter flavor and can be removed before eating or cooking.
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Hazelnut, (genus Corylus), also called filbert, cobnut, or hazel, genus of about 15 species of shrubs and trees in the birch family (Betulaceae) and the edible nuts they produce. The plants are native to the north temperate zone. Several species are of commercial importance for their nuts, and a number are valuable hedgerow and ornamental trees grown for their colourful autumnal foliage. An oil from the European filbert, or common hazel (Corylus avellana), is used in food products, perfumes, and soaps the tree yields a reddish white soft timber, useful for small articles such as tool handles and walking sticks.
Hazelnuts are deciduous their leaves are alternate, serrate, obovate, and hairy. The plants range from 3 to 36 metres (10 to 120 feet) in height. In late winter a profusion of yellow male catkins and smaller red-centred clusters of female flowers appear on the same tree. The roundish or oblong brown nut, usually 1 to 4 cm (0.5 to 1.5 inches) long, is partly or wholly enclosed in a husk. The plants are deep-rooted moderately shade-tolerant trees that fruit best in well-drained soil and in full sun.
Choice nuts are produced by two Eurasian trees, the European filbert (Corylus avellana) and the giant hazel, or giant filbert (C. maxima), and by hybrids of these species with two American shrubs, the American hazelnut (C. americana) and the beaked hazelnut (C. cornuta). The large cobnut is a variety of the European filbert, and Lambert’s filbert is a variety of the giant filbert. Nuts produced by the Turkish hazelnut (C. colurna) are sold commercially as Constantinople nuts. The former common name for the genus was hazel various species were termed filbert, hazelnut, or cobnut, depending on the relative length of the nut to its husk, but this distinction was found to be misleading.
The Jamaican cobnut (Omphalea triandra) has a similar flavour but is an unrelated plant of the family Euphorbiaceae.
Getting to Know Hazelnuts
Hazelnuts are multi-faceted nuts with wide applications in sweet and savory dishes around the world. Read on to learn more about hazelnuts and to discover mouthwatering recipes that utilize them in a variety of ways.
What are Hazelnuts?
Hazelnuts, also known as filberts and cobnuts, are found in the genus Corylus, which includes 15 species of trees that produce edible nuts. Corylus avellana is by far the most popular hazel tree. Hazelnuts are technically the fruits of the hazel tree and vary in shape and size depending on their species. While some are more circular, others are elongated in shape.
Hazelnuts are enclosed in a hard shell that’s further packed inside a light husk. When the nut ripens, it simply falls out of the husk and is collected from the ground. Intriguingly, hazelnuts are covered by another thin, dark brown layer that is often removed before consuming, revealing cream-colored nuts that somewhat resemble chickpeas.
The earliest evidence for human consumption of hazelnuts was unearthed in Scotland where thousands of hazelnut shells were discovered inside a shallow pit at the Island of Colonsay, around 8000 years ago. Today, Turkey, Italy, Spain, the United States, and Greece are among the top producers of hazelnuts. Turkey is the largest producer and accounts for 75% of the world’s hazelnut production.
Flavor of Hazelnuts
Hazelnuts offer a nutty-creamy flavor coupled with earthy, and musty undertones. The texture of hazelnuts is smooth and buttery with a pleasant crunch. Raw almonds taste similar to hazelnuts and are a cost-effective substitute for expensive hazelnuts.
Use for Hazelnuts
Hazelnuts can be used fresh, dried, roasted, pureed, sliced, and powdered. Hazelnuts are usually leveraged into confections like pralines, hazelnut chocolate bars, chocolate truffles, hazelnut meringues, hazelnut cheesecakes, and the ever-famous chocolate hazelnut spread, Nutella.
Turkish cuisine uses hazelnuts in desserts like baklava, cookies, cakes, candies, and puddings. Hazelnut biscotti is a popular Italian cookie featuring flour, sugar, eggs, hazelnuts, almonds, and other flavorings. Hazelnuts are an integral part of muesli, a protein-rich cereal consisting of oats, nuts, raisins, dried cranberries, and dried seeds. Our recipes Apricot and Hazelnut Breakfast Bars and Chocolate Hazelnut Breakfast Buns feature roasted hazelnuts.
Many savory dishes incorporate hazelnuts in the form of a paste, where they add a nutty-sweet flavor coupled with a rich velvety texture. For instance, chicken curries, stews, soups, and sauces. Roasted, and crushed hazelnuts are also added to stir-frys, pasta, and salads for a hearty crunch. Try out our Cream of Butternut Soup with Maple Nut Crunch Topping for a savory-sweet hazelnut punch.
What about hips and berries?
Berries offer another source of confusion. Technically strawberries and blackberries are not berries, but aggregate fruits. A “proper” berry is formed from the outer layer of the ovary wall from a single flower, which forms the fleshy, and often nutritious pericarp which, in turn, encapsulates a seed.
Frosty rosehips, which are rich in vitamin C. Photograph: Richard Aspinall
Blueberries are examples of simple berries. Blackberries are derived from multiple ovaries, whereas strawberries form, not from the ovule, but from the flower’s receptacle to which the ovaries are attached. The receptacle can be thought of as an extension of the flower stalk. The strawberry’s true fruits are the small pips, known as achenes, on its exterior, each containing a seed. The strawberry, then, is not a single fruit, but many fruits.
Well-known as fruit, squashes and melons can be referred to as berries in the strictest sense of the word, but don’t try it at the grocers. Photograph: Richard Aspinall
Of a similar origin are apples and pears. These arise once more from a swelling of the receptacle, which in these flowers surrounds the ovary and ovules. As the apple ripens, the ovary wall forms the outer part of the core, surrounding the seeds. To add further terms to the growing list of definitions, fruits formed from enlarged receptacles, with tough central cores, are known as pomes, these include medlars, quince and rowan berries.
Rose hips, much revered for their vitamin C content, conversely contain their supply of achenes, within a structure called a hypanthium (this is the fleshy red structure we value so highly). The hypanthium is also sometimes known as the “flower tube”. Surprisingly perhaps, pomegranates are like rose hips biologically, and once more the hypanthium forms the outer wall of the aggregate fruit.
I should add that, whilst many wild fruits are edible, there are some that are deadly and others that are merely unpleasant. Confusingly, some parts of certain fruits are edible whilst other parts of the same fruit are deadly: yew fruits are a dangerous example. As a sensible precaution I would avoid eating any wild fruit unless you have correctly identified it to be edible.