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>For other uses, see Red (disambiguation). Red is a color at the lowest frequencies of light discernible by the human eye. Red light has a wavelength range of roughly 630-760 nm.Red is an additive primary color, complementary to cyan. It was once considered to be a subtractive primary color, and is still sometimes described as such in non-scientific literature; however, the colors cyan, magenta and yellow are now known to be closer to the true subtractive primary colors detected by the eye, and are used in modern color printing. See more at Wikipedia.org...

[any">botany, a fruit is the ripened ovary—together with seeds—of a flowering plant. In many species, the fruit incorporates the ripened ovary and surrounding tissues. Fruits are the means by which flowering plants disseminate seeds. Evolution has led plants to adopt certain basic mechanisms, seemingly without close regard to the tissues involved. No one terminology really fits the enormous variety that is found among plant fruits. Botanical terminology for fruits is inexact and will remain so. In cuisine, when discussing fruit as food, the term usually refers to just those plant fruits that are sweet and fleshy, examples of which include plum, apple and orange. However, a great many common vegetables, as well as nuts and grains, are the fruit of the plant species they come from. See more at Wikipedia.org...]