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 5814 recipes in total:

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Citrus Redbush Tea Smoothie      Origin: South Africa	Coconut Crab Delight      Origin: Palau	Coleraine Lamb      Origin: Ireland
Citrus Sauce for Fish      Origin: Fusion	Coconut Crab in Coconut Milk      Origin: Pitcairn Islands	Coliflor Salteado (Sautéed Cauliflower with Garlic)      Origin: Spain
Citrusy Mincemeat      Origin: Britain	Coconut Crust      Origin: Belize	Collard Greens with Coconut Milk      Origin: East Africa
Citrusy Ripe Breadfruit Cake      Origin: Saint Lucia	Coconut Curry Fish      Origin: Nauru	Collegiate Pudding      Origin: British
Clafoutis      Origin: France	Coconut Curry Salmon      Origin: Fusion	Collegiate Pudding      Origin: British
Clafoutis de Pommes (Apple Clafoutis)      Origin: Togo	Coconut Custard Tart with Roast Pineapple      Origin: South Africa	Colo-colo Chilli Sambal      Origin: Papua
Classic Crêpes Suzette      Origin: France	Coconut Fish      Origin: Nauru	Colocassi Tsakristo (Taro and Pork Stew)      Origin: Cyprus
Classic Tartar Sauce      Origin: France	Coconut Fish Curry II      Origin: Fusion	Colomba Pasquale (Easter Dove)      Origin: Italy
Clementine Cake      Origin: Britain	Coconut Ice      Origin: Britain	Colombo d'Agneau à la Mauricienne (Mauritian-style Colombo of Lamb)      Origin: Mauritius
Clementine Fish Curry      Origin: Bangladesh	Coconut Lime Chicken Curry      Origin: Cayman Islands	Colombo de Chèvre (Goat Colombo Curry)      Origin: Sint Maarten
Clitocybe Odora Fritta (Fried, Breaded, Aniseed Toadstool)      Origin: Italy	Coconut Lobster      Origin: Britain	Colombo de Chèvre (Goat Colombo Curry)      Origin: Saint-Martin
Clotted Cream Splits      Origin: England	Coconut Milk      Origin: Africa	Colombo de Martinique      Origin: Martinique
Cloudberry Conserve      Origin: Scotland	Coconut Pineapple Muffins (Coconut Pineapple Muffins)      Origin: Britain	Colombo de Porc (Pork Colombo)      Origin: Martinique
Cloutie Dumpling      Origin: Scotland	Coconut Rough Cake      Origin: Dominica	Colombo de Poulet (Colombo Chicken Curry)      Origin: Martinique
Cobnut Stuffing for Goose      Origin: Britain	Coconut Shrimp      Origin: Aruba	Colonel Gore's Seville Orange Marmalade      Origin: Britain
Cobnut, Ginger, and Plum Cake      Origin: Britain	Coconut, Banana and Chocolate Mini Muffins (Coconut, Banana and Chocolate Mini Muffins)      Origin: Britain	Colonial Goose      Origin: Ireland
Cobnut, Pear and Sticky Toffee Tart      Origin: England	Coconut, Cassava and Papaya Pudding      Origin: Federated States Micronesia	Colonial Goose II      Origin: New Zealand
Coburg Cakes      Origin: Scotland	Coconut, Red Beans and Rice      Origin: Anguilla	Coltsfoot Flower Sorbet      Origin: France
Coca de San Juan (St James Cake)      Origin: Spain	Coconut-crusted Fish      Origin: Nauru	Comadore (Fruit Pie Delicacies)      Origin: England
Coca-Cola Glaze with Lime and Jalapeno      Origin: American	Coconut-crusted Shrimp      Origin: Nauru	Comfiture de Noix de Coco (Coconut Preserve)      Origin: Senegal
Coca-Cola Ham      Origin: American	Coconut-suit (Coconut Candy)      Origin: Equatorial Guinea	Common Mallow in Garlic, Lemon and Herbs      Origin: British
Cocadas (Coconut Bars)      Origin: Ecuador	Cocos Islands Ayam Goreng (Malaysian-style Fried Chicken)      Origin: Cocos Islands	Compost      Origin: England
Cockroach Clusters      Origin: American	Cocos Islands Turmeric Rice      Origin: Cocos Islands	Compota de Uvas con Crujiente de Boniato (Grape Compote with Crispy Sweet Potato)      Origin: Spain
Cocktail Mangue Orange (Mango and Orange Cocktail)      Origin: Niger	Cocos Mewn Cytew (Cockles in Batter)      Origin: Welsh	Compote de Rhubarbe Sauvage (Wild Rhubarb Compote)      Origin: Switzerland
Cocoa Nib and Currant Rugelach      Origin: Jewish	Cocos Potiedig (Potted Cockles)      Origin: Welsh	Compote of Greengages      Origin: Britain
Cocoa Nib Curried King Prawns      Origin: American	Cocquito      Origin: Puerto Rico	Conch and Dumplings      Origin: Sint Maarten
Cocoda (Aruban Coconut Candy)      Origin: Aruba	Cod and Cockles      Origin: Ireland	Conch Curry Coconut Banana Chowder      Origin: Aruba
Cocodrilo en su Salsa (Crocodile in Sauce)      Origin: Equatorial Guinea	Cod and Vegetables en Papillote      Origin: Britain	Conch Fritters      Origin: British Virgin Islands
Coconut and Apricot Fudge Squares      Origin: New Zealand	Cod, Brown Butter Sauce, St George Mushrooms and Sea Arrowgrass      Origin: Britain	Conch Fritters      Origin: US Virgin Islands
Coconut and Mango Cheesecake      Origin: Britain	Coda di rospo con Barba di Frate (Monkfish with Monk's Beard Greens)      Origin: Vatican City	Condensed Milk Cheesecake      Origin: American
Coconut and Maraschino Cherry Cake      Origin: Britain	Coes Cig Dafad wedi Rhostio gyda Llysiau, Mêl Grug a Phrŵns (Roast Leg of Mutton with Heather Honey and Prunes)      Origin: Welsh	Confit of Duck Tostadas      Origin: Fusion
Coconut Candy      Origin: Liberia	Coeur á la Crème with Apricot Sauce      Origin: France	Confiture de Ananas (Pineapple Jam)      Origin: Martinique
Coconut Chocolate Cheesecake      Origin: American	Coeur Coulant Chocolat Fruits Rouges (Chocolate Pudding with Flowing Berry Hearts)      Origin: France
Coconut Crab Curry      Origin: Palau	Cold Brown Sauce      Origin: Britain

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