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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Crostata di Marmellata (Italian Jam Tart)      Origin: Italy	Curried Fireweed Shoots      Origin: Canada	D'Uxelles Sauce      Origin: British
Crostata di Ricotta (Ricotta Tart)      Origin: Italy	Curried Fruit Bake      Origin: American	Düğün �°C7;orbası (Wedding Soup)      Origin: Turkey
Crostata di ricotta e visciole (Roman Sour Cherry and Ricotta Pie)      Origin: Italy	Curried Fruit Conserve      Origin: Fusion	Dacquoise      Origin: France
Crostata di ricotta e visciole (Roman Sour Cherry and Ricotta Pie)      Origin: Vatican City	Curried Green Banana Skin      Origin: India	Daello Thiyal (Sri Lankan Cuttlefish Curry)      Origin: Sri Lanka
Crowberry Jam      Origin: Greenland	Curried Noodles      Origin: Kenya	Daging Bumbu Bali      Origin: Indonesia
Crown Roast of Lamb      Origin: Britain	Curried Parsnip and Apple Soup      Origin: Britain	Dajaj bil Hamod (Lemon Chicken)      Origin: Saudi Arabia
Crumbed Chicken with Green Mayonnaise      Origin: Britain	Curried Parsnip Soup      Origin: Britain	Damson and Cobnut Mincemeat      Origin: Britain
Crunchy Lemon Muffins      Origin: American	Curried Prawn Noodle Soup with Stevia      Origin: Fusion	Damson Granita      Origin: British
Crunchy N'Dizi (Crunchy Bananas)      Origin: Kenya	Curried Rice      Origin: Fusion	Damson Jam      Origin: Britain
Crustless Pumpkin Pie      Origin: American	Curried Salmon      Origin: Britain	Damson Leather      Origin: British
Crymbl Mwyar Duon (Welsh Blackberry Crumble)      Origin: Welsh	Curried Scallops in Coconut Milk with Stevia      Origin: American	Dandelion and Orange Curry      Origin: Britain
Crystallised Prune or Apple Flowers      Origin: Britain	Curried Squash Soup      Origin: Britain	Dandelion Cornmeal Muffins      Origin: America
Cuciadate (Italian Fig Rolls)      Origin: Italy	Curried Squash, Coconut and Lime Soup      Origin: Solomon Islands	Dark Bunloaf      Origin: Manx
Cucumber and Yoghurt Salad      Origin: Armenia	Curried Sweet Potato Soup      Origin: New Zealand	Date and Banana Mix      Origin: Burundi
Cucumer Pob (Baked Cucumber)      Origin: Welsh	Curried Turkey and Pineapple Salad      Origin: Britain	Date and Ginger Flapjacks with Pineappleweed      Origin: Scotland
Cucurbitas cum Gallina (Gourds with Chicken)      Origin: Roman	Curried Veal      Origin: British	Date and Nut Laddu      Origin: Anglo-Indian
Cumberland Apple Plate Cake      Origin: England	Curried Vegetables      Origin: East Africa	Date and Walnut Loaf      Origin: Britain
Cumberland Sauce      Origin: Britain	Curry Breadfruit      Origin: Trinidad	Date Chutney      Origin: India
Cumin Paste      Origin: India	Curry Chicken with Potatoes      Origin: Trinidad	Date Loaf      Origin: British
Cumin Potatoes with Peas      Origin: Ireland	Curry de Lotte au Citron Vert (Monkfish Curry with Lime)      Origin: Senegal	Date Pasty      Origin: England
Cup Pudding      Origin: Manx	Curry de Lotte Bretonne (Breton Monkfish Curry)      Origin: France	Date Sauce      Origin: Niger
Curau (Fresh Sweetcorn Pudding)      Origin: Brazil	Curry de Pintade à la Noix de Coco (Guinea Fowl and Coconut Curry)      Origin: Madagascar	Dates Alexandrine      Origin: Roman
Curd Cake      Origin: Britain	Curry de pollo y coco (Chicken and Coconut Curry)      Origin: Dominican Republic	Dau Khuon Xao Lan (Curried Tofu Stir-fry)      Origin: Vietnam
Curds and Cream      Origin: Britain	Curry de Poulet aux Bananes Plantain (Chicken and Plantain Curry)      Origin: Cote dIvoire	Daube de Banane Plantains (Daube de Banane)      Origin: Seychelles
Currant Shortbread      Origin: Scotland	Curry Mince with Carrots      Origin: Australia	Daube de Manioc au Lait de Coco (Cassava Stew with Coconut Milk)      Origin: Seychelles
Curranty 'Obbin      Origin: England	Curry Mouan (Chicken Curry)      Origin: Cambodia	Daylily Fritters      Origin: Britain
Curranty Bread      Origin: Britain	Curry Sauce      Origin: Britain	Deccan Chicken Curry      Origin: Sri Lanka
Curried Beef Gratin      Origin: African Fusion	Curry Trey Ruah (Curried Snapper)      Origin: Cambodia	Decorated Simnel Cake      Origin: Britain
Curried Beef Kebabs      Origin: British	Curry Vert avec Poisson, Cuit à Vapeur (Steamed Green Curry with Fish)      Origin: France	Deep Fried Coconut King Prawns      Origin: Britain
Curried Chestnut Soup      Origin: Britain	Custard-baked Sago Pudding with Meringue Topping      Origin: South Africa	Deep Fried Sweet Potato Balls      Origin: India
Curried Chicken and Peach Salad      Origin: America	Cyflaith Trefaldwyn (Montgomery Toffee)      Origin: Welsh	Devil's Steak Sauce      Origin: American
Curried Chicken Soup      Origin: Scotland	Cypriot Souvlaki      Origin: Cyprus	Devilled Duck Liver and Wilding Apple      Origin: Britain
Curried Crumbed Fish      Origin: Britain	Cyri Cocos a Dail Gwyrdd (Cockle and Greens Curry)      Origin: Welsh
Curried Daylilies      Origin: Britain	Cyw Iâr Bricyll (Welsh Apricot Chicken)      Origin: Welsh (Patagonia)

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