Noyau vs. trognon
In the French language, 'noyau' and 'trognon' are two terms that both can refer to the core or kernel of a fruit, yet they have distinct nuances and usages.
Noyau
The term 'noyau' generally refers to the hard, inner core of a fruit, often containing the seed(s). It is typically used for fruits with a single large pit or seed, such as peaches, cherries, and plums.
La cerise a un petit noyau dur.
(The cherry has a small hard pit.)
L'abricot et le noyau doivent être séparés.
(The apricot and the pit need to be separated.)
Trognon
The word 'trognon' refers to the core of a fruit, usually consisting of the central fibrous column and seeds. It is commonly used for fruits such as apples and pears.
Il ne mange pas le trognon de la pomme.
(He doesn’t eat the apple core.)
Le trognon de poire peut être utilisé pour faire de la compote.
(The pear core can be used to make compote.)
Summary
While 'noyau' and 'trognon' can both refer to the pit or core of a fruit in French, 'noyau' refers specifically to the hard seeds or pits of stone fruits such as cherries and apricots, while 'trognon' is used for the fibrous cores of fruits such as apples and pears. The choice between these terms depends on the type of fruit.