What are the components that define a dry fruit?

A dry fruit is specifically characterized by its lack of soft, succulent tissue at maturity. This means that, unlike fleshy fruits which have a pronounced juicy interior, dry fruits develop a hardened or desiccated outer layer, which is often protective for the seeds contained within.

This characteristic allows dry fruits to have different mechanisms for seed dispersal, as their structural composition often aids in processes like wind dispersal or being carried by animals. The information about the tissue structure clarifies what differentiates dry fruits from others, particularly fleshy fruits that possess a soft, edible part.

The other options do not align accurately with the defining features of dry fruits. There may be fruits with hard shells, but that's not a requirement for all dry fruits. Also, having multiple seeds is common in many fruit types, not exclusive to dry fruits. Additionally, the presence of a fleshy interior contradicts the definition of what constitutes a dry fruit.