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Caper Fruit

Caper Fruit
Photo Information
Copyright: Catherine Dijon (CatherineD) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 861 W: 57 N: 4006] (14097)
Genre: Plants
Medium: Color
Date Taken: 2009-06-29
Categories: Flowers
Camera: Canon EOS 40 D, Canon EF 100 mm F2.8 Macro USM
Exposure: f/16, 1/100 seconds
Details: Tripod: Yes
More Photo Info: [view]
Photo Version: Original Version
Date Submitted: 2010-02-02 15:48
Viewed: 4639
Points: 14
[Note Guidelines] Photographer's Note [French]
Not so attractive than the flower, but interesting and tasty, this is the fruit of the Caper bush.

Capparis spinosa L, 1753
Family: Capparaceae

Common names: Caper (bush) [En.], Κάππαρη [Kàppari, Gr.], Kebere, Gebere [Tu.], Gabbar [Tu. Cypriot], كبر [Kabar, Ar.], Cappero [It.], Alcaparro [Sp.], Câprier [Fr.]

The caper is a perennial spiny bush that bears rounded, fleshy leaves and big white to pinkish-white flowers. A caper is also the pickled bud of this plant. The bush is native to the Mediterranean region, growing wild on walls or in rocky coastal areas throughout. The plant is best known for the edible bud and fruit (caper berry) which are usually consumed pickled.

The shrubby plant is many-branched, with alternate leaves, thick and shiny, round to ovate in shape. The flowers are complete, sweetly fragrant, showy, with four sepals, and four white to pinkish-white petals, many long violet-colored stamens, and a single stigma usually rising well above the stamens.

It is a common shrub of Mediterranean countries. Its range stretches from the Atlantic coasts of the Canary Islands and Morocco to the Black Sea to the Crimea and Armenia, and eastward to the Caspian Sea and into Iran. It grows in North Africa, Europe, West Asia.
It is cultivated on a large scale in Spain, Italy, France, Greece, Cyprus and North Africa. This evergreen shrub coverts soil surface widely, and produces one of the deepest root systems and has been reported to be fire resistant and good for erosion control.

The salted and pickled caper bud is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot and Italian. The mature fruit of the caper shrub is also prepared similarly, and marketed as caper berries.

Being a rich source of minerals and vitamins caper buds are essential component of several Mediterranean cuisines. More than 300 tons of the buds per year are consumed locally in Turkey or exported to other countries.

Sakcali M.S., Bahadir H., Ozturk M., Eco-physiology of Capparis spinosa L.: a plant suitable for combating desertification, Biology Dept., Fac. of Sci. & Arts, Fatih University, Buyukcekmece/Ist., Botany Dept., Ege University, Bornova, Izmir, 2008

fyapici, horias has marked this note useful
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Critiques [Translate]

Hola Catherine,
por aqui tenemos también esta especie pero poco abundante. Yo la vi en terrenos de "desmonte" bastante calcáreos y creciendo entre rocas. Una planta algo "misteriosa" en general y poco conocida.
Buen enfoque al fruto, no exento de dificultad técnica.
Saludos: Josep Ignasi.

very nice closeup, TFS Ori

Hello Catherine.

This time you shared us fruit of this tasteful plant. I remembered my childhood again :) Quality of photo is first class. Bravo and TFS.


  • Great 
  • fiyo Gold Star Critiquer/Gold Note Writer [C: 1053 W: 5 N: 3475] (15161)
  • [2010-02-03 3:59]

Merhaba Catherine,
çok net,çok güzel bir fotoğraf olmuş.
Tebrik ederim.

  • Great 
  • horias Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 837 W: 58 N: 2084] (11033)
  • [2010-02-03 4:50]

Yes, now I see what Mariana take in my food!
Great and instructive note!

Ciao Catherine. Great vertical compo in stunning details and intrigant light. Good colours. Nice compo MF.


Bonjour Catherine,
Cette publication complète bien ta précédente sur le même sujet.
A bientôt sur TN pour de nouvelles aventures.

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