The process of removing the inedible central part of seeds from a fruit is called:

The correct answer is Coring. Coring is the culinary and food‑processing technique used specifically to remove the tough, inedible central part (core) from fruits like apples, pears, and pineapples, which houses the seeds and fibrous placenta.

Fruit Preparation Techniques

• Coring – Central Removal: The term refers to extracting the core that contains the seeds and the fibrous, often unpleasant tissue. A corer tool is typically used to slice out the center while leaving the edible flesh intact.
• Pitting – Stone Removal: Pitting is the process of removing the hard, single stone (pit) from fruits like peaches, plums, cherries, and olives. It deals with a single, large seed, not a multi‑seeded core.
• Peeling and Slicing: Peeling removes the skin; slicing cuts the fruit into pieces. Neither specifically addresses the central inedible seed‑bearing structure.
• Importance in Processing: Coring is a critical step in the production of canned fruits, fruit juices, and baked goods, ensuring the final product is free from hard or fibrous bits.

Therefore, removing the inedible central part of seeds from a fruit is called coring.