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 12 of 41

Creamed Cottage Cheesecake      Origin: American	Crustless Pumpkin Pie      Origin: American	Curried Squash Soup      Origin: Britain
Creamed Onions      Origin: American	Crymbl Mwyar Duon (Welsh Blackberry Crumble)      Origin: Welsh	Curried Sweet Potato Soup      Origin: New Zealand
Creamsicle Cheesecake      Origin: American	Crystallised Prune or Apple Flowers      Origin: Britain	Curried Turkey and Pineapple Salad      Origin: Britain
Creamy Blueberry Smoothie      Origin: American	Cuciadate (Italian Fig Rolls)      Origin: Italy	Curried Vegetables      Origin: East Africa
Creamy Chilled Cheesecake      Origin: American	Cucumer Pob (Baked Cucumber)      Origin: Welsh	Curry Breadfruit      Origin: Trinidad
Creamy Lemon Blancmange      Origin: British	Cucurbitas cum Gallina (Gourds with Chicken)      Origin: Roman	Curry Chicken with Potatoes      Origin: Trinidad
Creamy Lemon Glaze      Origin: American	Cumberland Sauce      Origin: Britain	Curry de Lotte au Citron Vert (Monkfish Curry with Lime)      Origin: Senegal
Creamy Orange Crockpot Cheesecake      Origin: American	Cumin Paste      Origin: India	Curry de Lotte Bretonne (Breton Monkfish Curry)      Origin: France
Creamy Tomatillo Ranch Dressing      Origin: America	Cumin Potatoes with Peas      Origin: Ireland	Curry de Pintade à la Noix de Coco (Guinea Fowl and Coconut Curry)      Origin: Madagascar
Crema Catalana (Catalan Caramel Cream)      Origin: Spain	Cup Pudding      Origin: Manx	Curry de pollo y coco (Chicken and Coconut Curry)      Origin: Dominican Republic
Crema de Frutas con Barquillo (Fruit and Cream with Wafers)      Origin: Spain	Curau (Fresh Sweetcorn Pudding)      Origin: Brazil	Curry de Poulet aux Bananes Plantain (Chicken and Plantain Curry)      Origin: Cote dIvoire
Crema de Naranja (Orange Cream)      Origin: Spain	Curd Cake      Origin: Britain	Curry Mince with Carrots      Origin: Australia
Crema Mexicana      Origin: Mexico	Curds and Cream      Origin: Britain	Curry Mouan (Chicken Curry)      Origin: Cambodia
Crema Untable de Plántanos (Banana Curd Spread)      Origin: Equatorial Guinea	Currant Shortbread      Origin: Scotland	Curry Sauce      Origin: Britain
Crème de sardine au citron et cornichons (Sardine Cream with Lemon and Cornichons)      Origin: France	Curranty 'Obbin      Origin: England	Curry Trey Ruah (Curried Snapper)      Origin: Cambodia
Crempog Gri (Currant Pancakes)      Origin: Welsh	Curranty Bread      Origin: Britain	Curry Vert avec Poisson, Cuit à Vapeur (Steamed Green Curry with Fish)      Origin: France
Crempog Gri (Welsh Currant Pancake)      Origin: Welsh	Curried Beef Gratin      Origin: African Fusion	Custard-baked Sago Pudding with Meringue Topping      Origin: South Africa
Crempogau Ynys Môn (Anglesey Crépes)      Origin: Welsh	Curried Beef Kebabs      Origin: British	Cyflaith Trefaldwyn (Montgomery Toffee)      Origin: Welsh
Creole Fried Fish with Green Seasoning      Origin: Trinidad	Curried Chestnut Soup      Origin: Britain	Cypriot Souvlaki      Origin: Cyprus
Crêpes Banane Dakar (Dakar-style Banana Crêpes)      Origin: Senegal	Curried Chicken and Peach Salad      Origin: America	Cyri Cocos a Dail Gwyrdd (Cockle and Greens Curry)      Origin: Welsh
Crevettes au Curry (Malagasy Prawn Curry)      Origin: Madagascar	Curried Chicken Soup      Origin: Scotland	Cyw Iâr Bricyll (Welsh Apricot Chicken)      Origin: Welsh (Patagonia)
Criollo de los Mordedores (Snapper Criollo)      Origin: Venezuela	Curried Crumbed Fish      Origin: Britain	Dacquoise      Origin: France
Crispy Crab Wontons      Origin: Fusion	Curried Daylilies      Origin: Britain	Daello Thiyal (Sri Lankan Cuttlefish Curry)      Origin: Sri Lanka
Crispy Pork Roast with Basil Sauce      Origin: Germany	Curried Fireweed Shoots      Origin: Canada	Daging Bumbu Bali      Origin: Indonesia
Croatian Ajvar (Aubergine and Bell Pepper Dip)      Origin: Croatia	Curried Fruit Bake      Origin: American	Damson and Cobnut Mincemeat      Origin: Britain
Croatian Nut Meringue and Jam Biscuits      Origin: Croatia	Curried Fruit Conserve      Origin: Fusion	Damson Granita      Origin: British
Crockpot Cherry Cobbler      Origin: American	Curried Green Banana Skin      Origin: India	Damson Jam      Origin: Britain
Crocodile Sandakkan      Origin: Malaysia	Curried Noodles      Origin: Kenya	Damson Leather      Origin: British
Crostata di Marmellata (Italian Jam Tart)      Origin: Italy	Curried Parsnip and Apple Soup      Origin: Britain	Dandelion and Orange Curry      Origin: Britain
Crostata di Ricotta (Ricotta Tart)      Origin: Italy	Curried Parsnip Soup      Origin: Britain	Dandelion Cornmeal Muffins      Origin: America
Crowberry Jam      Origin: Greenland	Curried Prawn Noodle Soup with Stevia      Origin: Fusion	Dark Bunloaf      Origin: Manx
Crown Roast of Lamb      Origin: Britain	Curried Rice      Origin: Fusion	Date and Banana Mix      Origin: Burundi
Crumbed Chicken with Green Mayonnaise      Origin: Britain	Curried Salmon      Origin: Britain
Crunchy N'Dizi (Crunchy Bananas)      Origin: Kenya	Curried Scallops in Coconut Milk with Stevia      Origin: American

Page 12 of 41