They contain a sweet, sticky mesocarp and three seeds. The peel is thin, with little bitter white mesocarp. Edible oil can be extracted from the mesocarp and kernel of "A. maripa". About half of the fatty acids in the mesocarp oil are saturated and half unsaturated. Like other fruits, it has three layers&colon; the exocarp, mesocarp, and endocarp. The epicarp is smooth and the mesocarp is fibrous. The fleshy mesocarp surrounding the endocarp (pit or stone) is edible. The flavedo and albedo, respectively, are the exocarp and the mesocarp. The zest and mesocarp vary with the genetics of the fruit. Some citrus fruits have so little white mesocarp that their peel can be used whole. The exocarp and mesocarp make up the "husk" of the coconuts. In a citrus fruit, the epicarp and mesocarp make up the peel. The mesocarp is also edible, and is used to make succade.