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 5021 recipes in total:

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Cherry Nut Easter Eggs      Origin: American	Chicken in Apple and Whisky Sauce      Origin: Scotland	Chicken with Potatoes, Tomatoes and Fennel      Origin: Ireland
Cherry Plum Jam      Origin: Britain	Chicken Kabsa      Origin: Saudi Arabia	Chicken with Sea-buckthorn Marinade      Origin: Britain
Cherry Sauce      Origin: British	Chicken Kali Mirch (Black Pepper Chicken Curry)      Origin: India	Chicken, Herb and Lemon Pie      Origin: Ireland
Cherry Shortbread Heart Biscuits      Origin: Britain	Chicken Kebabs with Stuffing and Bell Pepper Sauce      Origin: Britain	Chickpea, Spinach and Egg Curry      Origin: Britain
Cherry Swirl Buns      Origin: Britain	Chicken Kelaugen      Origin: Guam	Chickweed Salad      Origin: Britain
Cherry Vanilla Smoothie      Origin: American	Chicken Kelaugen      Origin: Northern Mariana Islands	Chickweed Soup      Origin: Ancient
Cheshire Pork Pye      Origin: England	Chicken Liver and Raisin Pâté      Origin: South Africa	Chifrijo      Origin: Costa Rica
Chester Cake      Origin: England	Chicken Machboos      Origin: Bahrain	Chikhirtma (Coriander and Onion Soup)      Origin: Georgia
Chestnut and Chocolate Torte      Origin: France	Chicken Machboos      Origin: Oman	Chikwangue (Gabonnaise Cassava Sticks)      Origin: Gabon
Chestnut Fazzoletti      Origin: Italy	Chicken Machbous (Chicken Machboos)      Origin: Iraq	Chile Verde (Green Chili)      Origin: Mexico
Chestnut Flour Cake      Origin: British	Chicken Madrouba      Origin: Oman	Chilean Ceviche      Origin: Chile
Chetney Sauce      Origin: Britain	Chicken Madrouba      Origin: Qatar	Chiles En Nogada (Stuffed Chillies in White Sauce)      Origin: Mexico
Chevra      Origin: South Africa	Chicken Madrouba      Origin: Bahrain	Chili Con Carne      Origin: Fusion
Chevreuil Sauce      Origin: British	Chicken Makhani      Origin: Bangladesh	Chili Con Carne II      Origin: Fusion
Chewetts on fysche day (Chewetts for Fish Days)      Origin: England	Chicken Micronesia      Origin: Federated States Micronesia	Chili Seasoning Mix      Origin: American
Chicago Cheesecake      Origin: America	Chicken Pathia      Origin: Britain	Chilled Elderberry Soup      Origin: Britain
Chicharron de Cerdo (Dominican Pork Crackling)      Origin: Dominican Republic	Chicken Pepper Soup      Origin: West Africa	Chilli and Sweet Pepper Soup      Origin: Fusion
Chicken 65 Curry      Origin: Britain	Chicken Phall      Origin: Britain	Chilli Catsup      Origin: African Fusion
Chicken and Broccoli in a Curried Yoghurt Sauce      Origin: India	Chicken Pupus      Origin: Hawaii	Chilli Chocolate Cake      Origin: Fusion
Chicken and Leek Soup with Prunes      Origin: Britain	Chicken Rice      Origin: Malaysia	Chilli Chocolate Cake with Mocha Frosting      Origin: American
Chicken and Peanut Thai Curry      Origin: Thailand	Chicken Rice      Origin: Singapore	Chilli Crab      Origin: Singapore
Chicken and Pumpkin Laksa      Origin: Fusion	Chicken Rice      Origin: Christmas Island	Chilli Crab      Origin: New Caledonia
Chicken Boileen      Origin: Saint Vincent	Chicken Ruby Makhani Curry      Origin: Britain	Chilli Jam      Origin: South Africa
Chicken Bonnie Prince Charlie      Origin: Scotland	Chicken Seychelles      Origin: Seychelles	Chilli Marmalad (Chilli Marmalade)      Origin: South Africa
Chicken Ceylon Curry      Origin: Britain	Chicken Shawarma Kebabs      Origin: Fusion	Chilli Sambal      Origin: Singapore
Chicken Chasni      Origin: Scotland	Chicken Shawarma Wrap      Origin: Levant	Chilli Sambol      Origin: Sri Lanka
Chicken Chettinad      Origin: India	Chicken tabaka with Plum Sauce (Georgian Spitted Chicken with Plum Sauce)      Origin: Georgia	Chima de Arroz (Chima Rice)      Origin: Mozambique
Chicken Curry with Potatoes      Origin: Malaysia	Chicken Tagine with Honey and Apricots      Origin: Morocco	Chimbama (Banana and Maize Meal Bread)      Origin: Malawi
Chicken Curry with Potatoes (FChicken Curry with Potatoes)      Origin: Cocos Islands	Chicken Tikka Biryani      Origin: India	Chinese Barbecue Sauce      Origin: Fusion
Chicken Curry with Potatoes      Origin: Christmas Island	Chicken Tikka Masala      Origin: Britain	Chinese Five-spice Spare Ribs      Origin: China
Chicken Curry with Yams      Origin: Fusion	Chicken Tikka Skewers      Origin: Britain	Chinese Hot Pot      Origin: China
Chicken Dhansak      Origin: Britain	Chicken White Curry      Origin: Sri Lanka	Chinese Plum Sauce      Origin: China
Chicken Ghee Roast      Origin: India	Chicken with Green Mango Curry      Origin: Fusion
Chicken Imoyo II      Origin: Nigeria	Chicken with Plum Sauce      Origin: China

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