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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Devils on Horseback      Origin: Britain	Dominican Mango Chutney      Origin: Dominica	Dulse Slaw      Origin: Britain
Dewberry Jelly      Origin: Britain	Dominican Souse      Origin: Dominica	Dundee Cake      Origin: Scotland
Dewberry Muffins      Origin: Britain	Domoda II      Origin: Gambia	Dundee Lamb Chops      Origin: Scotland
Dewberry Sorbet      Origin: Britain	Domoda III      Origin: Gambia	Dundee Marmalade      Origin: Scotland
Dhal with Hogweed Shoots      Origin: Britain	Dongouésde bananes plantain à la morue et lait de coco (Plantain Dongoués with Salt Cod and Coconut Milk)      Origin: Martinique	Dundee Mince Pie      Origin: Scotland
Dhallo Black Curry (Cuttlefish Black Curry)      Origin: Sri Lanka	Dornoch Dreams      Origin: Scotland	Dunesslin Pudding      Origin: Scotland
Dhaltjies (Cape Malay Chilli Bites)      Origin: South Africa	Doro Alicha      Origin: Ethiopia	Dunfillan Pudding      Origin: Scotland
Dhan Saag Dhal      Origin: India	Double Blackcurrant Cheesecake      Origin: Britain	Durban Bunny Chow      Origin: South Africa
Dhania Chicken (Coriander Chicken)      Origin: India	Double Blueberry Cheesecake      Origin: Britain	Durban-style Hake and Butternut Squash Curry      Origin: South Africa
Diabetic Cheesecake      Origin: American	Double Chocolate Puddings      Origin: New Zealand	Durban-style Watermelon Rind Curry      Origin: South Africa
Diabetic Cherry Cheesecake      Origin: American	Double ka Meetha      Origin: India	Dwmplinau Afal (Apple Dumplings)      Origin: Welsh
Dijon-glazed Corned Beef      Origin: Ireland	Dover Sole á la Meuniere      Origin: France	Dzika Róza Zachowania (Polish Rosehip Preserve)      Origin: Poland
Dill Piccata Sauce      Origin: France	Dresdner Stollen      Origin: Germany	Early Spring Salad      Origin: British
Dill Pilaf      Origin: Azerbaijan	Dress-up Dress-down Meatloaf      Origin: Australia	East African Prawn Curry      Origin: East Africa
Dinca 'Fala (Apple Cake)      Origin: Welsh	Dressed Crab      Origin: Canada	East African Shrimp Curry      Origin: East Africa
Diod Dail Poethion a Cedowrach (Nettle and Burdock Drink)      Origin: Welsh	Dried Apples      Origin: Britain	East African Vegetable Soup      Origin: East Africa
Diod Sinsir Lemwn (Lemon Ginger Beer)      Origin: Welsh	Dried Barberries      Origin: Britain	Easter Biscuits      Origin: England
Diod Sinsir Rhiwbob (Rhubarb Ginger Beer)      Origin: Welsh	Dried Cornelian Cherries      Origin: British	Easter Biscuits II      Origin: Britain
Diod Sinsir, Rhiwbob a Dail Gwyllt (Ginger, Rhubarb and Wild Greens Drink)      Origin: Welsh	Dried Fish Bharta      Origin: Anglo-Indian	Easter Biscuits III      Origin: British
Divinity Nut Candy      Origin: American	Dried Pears      Origin: Britain	Easter Cake      Origin: American
Djed b'l-Qasbour (Chicken and Olive Stew)      Origin: Algeria	Dried Rose Hip Custard Crumble Pie      Origin: American	Easter Carrot Cake      Origin: Britain
Djibouti Banana Fritters      Origin: Djibouti	Dried Rose Hips      Origin: Britain	Easter Carrot Cake Cupcakes      Origin: British
Djindjan (Guinean Ginger Juice)      Origin: Guinea	Dried Sea-buckthorn Berries      Origin: Europe	Easter Crown Bread      Origin: Europe
Doce de Coco (Cape Verdean Coconut Candy)      Origin: Cape Verde	Dried Tamarillos      Origin: British	Easter Fruit Cake      Origin: Britain
Dock Rissoles      Origin: Ancient	Dry Beef Curry      Origin: India	Easter Ham      Origin: American
Dolma (Stuffed Grape Leaves)      Origin: Azerbaijan	Duck and Green Pea Curry      Origin: India	Easter Ham with Rhubarb Sauce      Origin: Britain
Dombrés Poulet (Chicken Dombres)      Origin: Martinique	Duck Curry with Aubergine and Bamboo      Origin: Vietnam	Easter Lamb Bobotie      Origin: South Africa
Dominica Calypso Chicken      Origin: Dominica	Duck with Lentils, Dates and Radicchio      Origin: Fusion	Easter Ledge Pudding      Origin: Britain
Dominica Reef Chicken      Origin: Dominica	Duck with Marmalade      Origin: Scotland	Easter Ledge Pudding      Origin: Ancient
Dominica Saltfish Accra      Origin: Dominica	Duck with Plums and Burdock      Origin: Fusion	Easter Leg of Lamb with Apricots      Origin: Britain
Dominica Sancocho      Origin: Dominica	Duck with Wild Plum Sauce      Origin: Britain	Easter Lemony Chocolate Cake      Origin: Britain
Dominica Spicy Guacamole      Origin: Dominica	Ducuna      Origin: Anguilla	Easter Rice Pudding      Origin: American
Dominica Titiwi Accra      Origin: Dominica	Dulce de Papaya (Sweet Papaya Dessert)      Origin: Cape Verde
Dominican Hot Pepper Sauce      Origin: Dominica	Dulcia Domestica (Home-made dessert)      Origin: Roman

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