Fruit are the means by which angiosperms disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and other animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; humans, and many other animals, have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.

In common language and culinary usage, fruit normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet (or sour) and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term fruit also includes many structures that are not commonly called as such in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

Many common language terms used for fruit and seeds differ from botanical classifications. For example, in botany, a fruit is a ripened ovary or carpel that contains seeds, e.g., an orange, pomegranate, tomato or a pumpkin. A nut is a type of fruit (and not a seed), and a seed is a ripened ovule.

In culinary language, a fruit is the sweet- or not sweet- (even sour-) tasting produce of a specific plant (e.g., a peach, pear or lemon); nuts are hard, oily, non-sweet plant produce in shells (e.g. hazelnut, acorn). Vegetables, so-called, typically are savory or non-sweet produce (e.g. zucchini, lettuce, broccoli, and tomato). But some may be sweet-tasting (sweet potato).

Examples of botanically classified fruit that are typically called vegetables include cucumber, pumpkin, and squash (all are cucurbits); beans, peanuts, and peas (all legumes); and corn, eggplant, bell pepper (or sweet pepper), and tomato. Many spices are fruits, botanically speaking, including black pepper, chili pepper, cumin and allspice. In contrast, rhubarb is often called a fruit when used in making pies, but the edible produce of rhubarb is actually the leaf stalk or petiole of the plant. Edible gymnosperm seeds are often given fruit names, e.g., ginkgo nuts and pine nuts.

Botanically, a cereal grain, such as corn, rice, or wheat is a kind of fruit (termed a caryopsis). However, the fruit wall is thin and fused to the seed coat, so almost all the edible grain-fruit is actually a seed.

he outer layer, often edible, of most fruits is called the pericarp. Typically formed from the ovary, it surrounds the seeds; in some species, however, other structural tissues contribute to or form the edible portion. The pericarp may be described in three layers from outer to inner, i.e., the epicarp, mesocarp and endocarp. Fruit that bear a prominent pointed terminal projection is said to be beaked

Consistent with the three modes of fruit development, plant scientists have classified fruits into three main groups: simple fruits, aggregate fruits, and multiple (or composite) fruits. The groupings reflect how the ovary and other flower organs are arranged and how the fruits develop, but they are not evolutionarily relevant as diverse plant taxa may be in the same group.

Simple fruit are the result of the ripening-to-fruit of a simple or compound ovary in a single flower with a single pistil. In contrast, a single flower with numerous pistils typically produces an aggregate fruit; and the merging of several flowers, or a 'multiple' of flowers, results in a 'multiple' fruit. A simple fruit is further classified as either dry or fleshy.

Berries are a type of simple fleshy fruit that issue from a single ovary. (The ovary itself may be compound, with several carpels.) The botanical term true berry includes grapes, currants, cucumbers, eggplants (aubergines), tomatoes, chilli peppers, and bananas, but excludes certain fruits that are called "-berry" by culinary custom or by common usage of the term – such as strawberries and raspberries. Berries may be formed from one or more carpels (i.e., from the simple or compound ovary) from the same, single flower. Seeds typically are embedded in the fleshy interior of the ovary.

Aggregate Fruit, also called an aggregation, or etaerio; develops from a single flower that presents numerous simple pistils. Each pistil contains one carpel; together, they form a fruitlet. The ultimate (fruiting) development of the aggregation of pistils is called an aggregate fruit, etaerio fruit, or simply an etaerio.

Hybrid fruit are created through the controlled speciation of fruits that creates new varieties and cross-breeds. Hybrids are grown using plant propagation to create new cultivars. This may introduce an entirely new type of fruit or improve the properties of an existing fruit.

Accessory Fruit Fruit may incorporate tissues derived from other floral parts besides the ovary, including the receptacle, hypanthium, petals, or sepals. Accessory fruits occur in all three classes of fruit development – simple, aggregate, and multiple. Accessory fruits are frequently designated by the hyphenated term showing both characters. For example, a pineapple is a multiple-accessory fruit, a blackberry is an aggregate-accessory fruit, and an apple is a simple-accessory fruit.

A large variety of fruits – fleshy (simple) fruits from apples to berries to watermelon; dry (simple) fruits including beans and rice and coconuts; aggregate fruits including strawberries, raspberries, blackberries, pawpaw; and multiple fruits such as pineapple, fig, mulberries – are commercially valuable as human food. They are eaten both fresh and as jams, marmalade and other fruit preserves. They are used extensively in manufactured and processed foods (cakes, cookies, baked goods, flavourings, ice cream, yogurt, canned vegetables, frozen vegetables and meals) and beverages such as fruit juices and alcoholic beverages (brandy, fruit beer, wine). Spices like vanilla, black pepper, paprika, and allspice are derived from berries. Olive fruit is pressed for olive oil and similar processing is applied to other oil-bearing fruits and vegetables. Some fruits are available all year round, while others (such as blackberries and apricots in the UK) are subject to seasonal availability.

Typically, many botanical fruits – "vegetables" in culinary parlance – (including tomato, green beans, leaf greens, bell pepper, cucumber, eggplant, okra, pumpkin, squash, zucchini) are bought and sold daily in fresh produce markets and greengroceries and carried back to kitchens, at home or restaurant, for preparation of meals.

The alphabetical list of all the fruit-based recipes on this site follows, (limited to 100 recipes per page). There are 4089 recipes in total:

Page 2 of 41

Aloo Badun (Potato Badun)      Origin: Sri Lanka	Angel Burfi      Origin: India	Apple and Honey Sponge      Origin: Manx
Aloo Bhaji      Origin: India	Angels on Horseback with Prunes      Origin: Britain	Apple and Lavender Jelly      Origin: Britain
Aloo Bharta (Indian Mashed Potatoes)      Origin: Anglo-Indian	Angu de Banana (Banana Mash)      Origin: Sao Tome	Apple and Lemon Fruit Leather      Origin: British
Aloo ki Bhujia (Pakistani Potato Curry)      Origin: Pakistan	Anguilla Habanero Hot Sauce      Origin: Anguilla	Apple and Mint Jelly      Origin: Britain
Aloo Masala (Potato Masala)      Origin: India	Anguillan Barbecue Sauce      Origin: Anguilla	Apple and Pear Harvest Pie      Origin: South Africa
Aloo Paratha (Potato-stuffed Paratha)      Origin: India	Anguillan Kebabs      Origin: Anguilla	Apple and Pear Tarte Tatin      Origin: France
Aloo Sabzi Kari (Potato Curry)      Origin: India	Anguillan Rice and Peas      Origin: Anguilla	Apple and Plum Charlotte      Origin: Britain
Aloobukhara Chutney (Prune Chutney)      Origin: Pakistan	Antiguan Curried King Prawns      Origin: Antigua	Apple and Rhubarb Compote      Origin: Britain
Alpine Dock and Spruce Tip Crumble      Origin: Britain	Antiguan Curry Butter Prawns with Plantain Grits      Origin: Antigua	Apple and Whitebeam Berry Pie      Origin: Ireland
Alu ko Achhar (Potatoes with Split Peas)      Origin: Nepal	Antiguan Hot Sauce      Origin: Antigua	Apple and Wild Service Berry Pie      Origin: Ireland
Amaranth Porridge with Fruity Green Tea Compote      Origin: Fusion	Antiguan Papaya Pie      Origin: Antigua	Apple Butter      Origin: Britain
Amaretto Cheesecake      Origin: American	Antiguan Rice Pudding      Origin: Antigua	Apple Cake      Origin: British
Amaretto Cheesecake with Apricot Glaze      Origin: Britain	Antiguan Tomato Sauce      Origin: Antigua	Apple Cake      Origin: Ireland
Amaretto Cheesecake with Raspberry Sauce      Origin: Britain	Antillean Barbecue Sauce      Origin: Sint Maarten	Apple Charlotte      Origin: Britain
Amaretto Hazelnut Macaroon Cheesecake      Origin: Britain	Antillean Barbecue Sauce      Origin: Guadeloupe	Apple Charlotte      Origin: Britain
Amaretto Mousse Cheesecake      Origin: American	Antillean Barbecue Sauce      Origin: Martinique	Apple Cheesecake      Origin: Britain
Amaretto Peach Cheesecake      Origin: American	Antillean Barbecue Sauce      Origin: Saint-Martin	Apple Cheesecakes      Origin: Ireland
Amb Halad Ka Achar (Zedoary Pickle)      Origin: India	Antillean Barbecue Sauce      Origin: Saint Barthélemy	Apple Coleslaw      Origin: Britain
Ambrevades au Curry (Pigeon Pea and Coconut Curry)      Origin: Comoros	Antillean Crème Patissière      Origin: Saint Barthelemy	Apple Compote      Origin: Britain
Ambrosia Cake      Origin: American	Antipasto di Funghi e Gamberetti (Mushroom and Prawn Antipasto)      Origin: Italy	Apple Crumble      Origin: British
Ambul Thial (Pickled Fish Curry)      Origin: Sri Lanka	Antipasto Rice      Origin: Italy	Apple Dicky      Origin: England
Ambul Thial (Pickled Fish)      Origin: Sri Lanka	ANZAC Biscuits      Origin: New Zealand	Apple Fool      Origin: Britain
American Apple Pie      Origin: American	Apelsin och rosmarinlax (Orange and Rosemary Salmon)      Origin: Sweden	Apple Juice Brined Turkey      Origin: American
Amok Trey Khmer (Cambodian Fish Amok)      Origin: Cambodia	Apelsin och timjansfisk (Orange and Thyme Fish)      Origin: Sweden	Apple Juice Caramels      Origin: Britain
Amour Caché (Hidden Love Cake)      Origin: Martinique	Apelsinfisk (Fish with Orange)      Origin: Sweden	Apple Kesari with Nutmeg      Origin: India
Amrywiaeth ar Fara Brith (A Variation on 'Bara Brith')      Origin: Welsh	Apfel-, Knollensellerie- und Beifußsoße (Apple, Celeriac and Mugwort Gravy for Goose)      Origin: India	Apple Marmalade      Origin: Britain
Amulatum Aliter (Another Thick Sauce)      Origin: Roman	Apfelküchle (Apple Ring Fritters)      Origin: Liechtenstein	Apple Miroton      Origin: Britain
Anardana goli II      Origin: India	Apothermum (Sweet Wine and Raisin Sauce)      Origin: Roman	Apple Muffins with Ground Ivy      Origin: Denmark
Anardana Gosht (Lamb Curry with Pomegranate)      Origin: India	Appetizer Pate Cheesecake      Origin: American	Apple Muse      Origin: England
Anardana Jheenga (Pomegranate-flavoured Prawns)      Origin: India	Apple and Blackberry Pasty      Origin: England	Apple Nut Cobbler      Origin: Britain
Ancient Curd Cheese      Origin: Britain	Apple and Carrot Quencher      Origin: American	Apple Pasty      Origin: England
Ancient Roman Pizza      Origin: Roman	Apple and Cinnamon Muffins      Origin: Britain	Apple Pie      Origin: Britain
Andhra Kodi Kura (Andhra Chicken Curry)      Origin: India	Apple and Cottage Cheese Muffins (Äppelmuffins med KESO)      Origin: Sweden
Andhra Pepper Chicken (Dry Restaurant-style Pepper Chicken)      Origin: India	Apple and Cream Pie      Origin: American

Page 2 of 41