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 4121 recipes in total:

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Frytour of Mylke (Milk Fritters)      Origin: England	Gai Yang (Thai Grilled Chicken)      Origin: Thailand	Ginger Tropical Smoothie      Origin: American
Frytour of Pasturnakes (Parsnip Fritters)      Origin: England	Gajjar Barfi (Carrot Fudge)      Origin: India	Ginger Whisky Cake      Origin: Scotland
Fuchsia Berry Jam      Origin: Britain	Gala Apple Smoothie      Origin: American	Ginger, Chicken and Coconut Soup      Origin: Fusion
Fuchsia Berry Scones      Origin: Britain	Gala Apricot Cheesecake      Origin: Britain	Gingerbread Easter Bunnies      Origin: Britain
Fuchsia Flower Salad      Origin: Britain	Galette joinville (Joinville Pie)      Origin: France	Ginjabeer      Origin: Equatorial Guinea
Fuchsia Jelly      Origin: American	Galo Soup      Origin: Liberia	Ginseng Banana Muffins (Ginseng Banana Muffins)      Origin: American
Fuggan      Origin: Britain	Gambas ou langoustines au pastis (Prawns or Langoustines with Pastis)      Origin: Monaco	Gizdodo (Chicken Gizzards with Plantain)      Origin: Ghana
Ful Medames      Origin: Somaliland	Gambian Fish Yassa      Origin: Gambia	Glüehwein Roast Beef      Origin: Germany
Fulani Boullie      Origin: Central African Republic	Garlic Chicken Madras      Origin: Britain	Glace de Banane á la Mamadou (Mamadou's Banana Glace)      Origin: Senegal
Full-flavoured Fish Stock      Origin: Britain	Garlic Chilli Chicken      Origin: Britain	Glazed Duckling with Pineapple Salsa      Origin: Fusion
Fumbyree (Shelled Barley Porridge)      Origin: Manx	Gastris (Nut Cake)      Origin: Roman	Glazed Easter Biscuits      Origin: Britain
Futari (Sweet Potato and Pumpkin in Coconut Milk)      Origin: Tanzania	Gateau Ayisyen Zoranj (Haitian Orange Cake)      Origin: Haiti	Glazed Lemon Cheesecake      Origin: American
Fuul Qurcaa oo Macaan (Kidney Bean Fuul)      Origin: Djibouti	Gâteau breton traditionnel (Traditional Breton Cake)      Origin: France	Glazed Orange Cheesecake      Origin: American
Fuzzy Banana Navel Smoothie      Origin: American	Gâteau de couac à la noix de coco (Cassava Semolina and Coconut Cake)      Origin: French Guiana	Gluten-free Damson Plum Torte      Origin: Germany
Fygey (Figgy Pottage)      Origin: England	Gâteau du Matin Breton (Breton Morning Cake)      Origin: France	Gluten-free Rhubarb Crumble      Origin: Britain
Gâteau à L'Orange      Origin: France	Gazaneh (Iranian Nettle Soup)      Origin: Iran	Gluten-free Rich Fruit Cake      Origin: British
Gâteau au Coco (Coconut Cakes)      Origin: Togo	Gazpacho Soup      Origin: Spain	Gluten-free Valentine Cupcakes      Origin: Britain
Gâteau Caraque      Origin: France	Gebackene Quarktorte (Baked Quark cake)      Origin: Switzerland	Gnamakoudji (Ginger and Fruit Juice Drink)      Origin: Cote dIvoire
Gâteau de Crêpes à l'Ananas (Millefeuille of Pancakes and Caramelized Pineapple)      Origin: France	Gefüllte Weihnachtsgans (Christmas Goose)      Origin: Germany	Gnamkouji avec Jus Citron (Ginger and Lemon Drink)      Origin: Cote dIvoire
Gâteau de Savoie (Savoy Cake)      Origin: France	Gehackte Herring      Origin: South Africa	Goan Lamb Xacutti      Origin: India
Gâteau de Semoule aux Agrumes (Semolina and Citrus Cake)      Origin: Mali	Gelée de Genièvre (Juniper Berry Jelly)      Origin: France	Goat and Aubergine Kebabs      Origin: Haiti
Gâteau marbré chocolat poire (Marbled Chocolate Yoghurt Cake)      Origin: France	Gelée de Goyaves (Guava Jelly)      Origin: Martinique	Goat Curry      Origin: Britain
Gãteau à la Banane (Banana Cake)      Origin: Togo	Gellyg wedi Piclo (Pickled Pears)      Origin: Welsh	Goat Curry II      Origin: Fusion
Gabon Cucumber Salad      Origin: Gabon	Gelo d'Anguria (Sicilian Watermelon Folly)      Origin: Italy	Goat Curry with Potatoes      Origin: Pakistan
Gadang Pit (Red Curry Chicken)      Origin: Laos	Gemmed Fairy Cakes      Origin: Britain	Goat Meat and Root Vegetable Stew in Ale      Origin: Britain
Gaelic Fruit      Origin: Scotland	Gesmoorde Vis (Salt Cod and Potatoes in Tomato Sauce)      Origin: South Africa	Goat Water      Origin: Antigua
Gaeng Karee Gai (Yellow Curry With Chicken)      Origin: Thailand	Getuk Lindri (Coconut Steamed Cassava Cake)      Origin: Brunei	Goat Water      Origin: Saint Kitts
Gaeng Khiaw Waen (Green Curry with Pork)      Origin: Thailand	Ghanaian Papaya Bread      Origin: Ghana	Goda Masala      Origin: India
Gaeng Ki Lek (Northern Thai Pork and Ki Lek Curry with Fingerroot)      Origin: Thailand	Ginger Ale      Origin: South Africa	Godrogodro (Coconut Pudding with Vanilla and Sweet Spices)      Origin: Madagascar
Gaeng Ki Lek (Northern Thai Pork and Ki Lek Curry with Fingerroot)      Origin: Thailand	Ginger Cake      Origin: British	Golden Apple Pie with Rum Sauce      Origin: American
Gaeng Pa (Jungle Curry Paste)      Origin: Thailand	Ginger Fairings      Origin: England	Golwythion Cig Oen gyda Rhosmari ac Afal (Lamb Chops with Rosemary and Apples)      Origin: Welsh
Gaeng Pa-naeng (Panang Curry)      Origin: Thailand	Ginger Nuts      Origin: Britain	Golwythion Cig oen wedi Llenwi (Stuffed Noisettes of Lamb)      Origin: Welsh
Gaeng Som (Thai Sour Curry)      Origin: Thailand	Ginger Passion Fruit Trifle      Origin: Britain
Gaeng Som (Thai Sour Curry)      Origin: Thailand	Ginger Soy Fish en Papillote      Origin: Fusion

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