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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Curried Sweet Potato Soup      Origin: New Zealand	Dark Bunloaf      Origin: Manx	Diabetic Cheesecake      Origin: American
Curried Turkey and Pineapple Salad      Origin: Britain	Date and Banana Mix      Origin: Burundi	Diabetic Cherry Cheesecake      Origin: American
Curried Veal      Origin: British	Date and Bran Muffins      Origin: British	Dijon-glazed Corned Beef      Origin: Ireland
Curried Vegetables      Origin: East Africa	Date and Ginger Flapjacks with Pineappleweed      Origin: Scotland	Dill Piccata Sauce      Origin: France
Curry Breadfruit      Origin: Trinidad	Date and Nut Laddu      Origin: Anglo-Indian	Dill Pilaf      Origin: Azerbaijan
Curry Chicken with Potatoes      Origin: Trinidad	Date and Walnut Loaf      Origin: Britain	Dinca 'Fala (Apple Cake)      Origin: Welsh
Curry de Lotte au Citron Vert (Monkfish Curry with Lime)      Origin: Senegal	Date Chutney      Origin: India	Diod Dail Poethion a Cedowrach (Nettle and Burdock Drink)      Origin: Welsh
Curry de Lotte Bretonne (Breton Monkfish Curry)      Origin: France	Date Loaf      Origin: Britain	Diod Sinsir Lemwn (Lemon Ginger Beer)      Origin: Welsh
Curry de Pintade à la Noix de Coco (Guinea Fowl and Coconut Curry)      Origin: Madagascar	Date Pasty      Origin: England	Diod Sinsir Rhiwbob (Rhubarb Ginger Beer)      Origin: Welsh
Curry de pollo y coco (Chicken and Coconut Curry)      Origin: Dominican Republic	Date Sauce      Origin: Niger	Diod Sinsir, Rhiwbob a Dail Gwyllt (Ginger, Rhubarb and Wild Greens Drink)      Origin: Welsh
Curry de Poulet aux Bananes Plantain (Chicken and Plantain Curry)      Origin: Cote dIvoire	Dates Alexandrine      Origin: Roman	Divinity Nut Candy      Origin: American
Curry Mince with Carrots      Origin: Australia	Dau Khuon Xao Lan (Curried Tofu Stir-fry)      Origin: Vietnam	Djed b'l-Qasbour (Chicken and Olive Stew)      Origin: Algeria
Curry Mouan (Chicken Curry)      Origin: Cambodia	Daube de Banane Plantains (Daube de Banane)      Origin: Seychelles	Djerba-style Grilled Prawns      Origin: Tunisia
Curry Sauce      Origin: Britain	Daube de Manioc au Lait de Coco (Cassava Stew with Coconut Milk)      Origin: Seychelles	Djibouti Banana Fritters      Origin: Djibouti
Curry Trey Ruah (Curried Snapper)      Origin: Cambodia	Daurade Grillée Sénégalaise (Grilled Sea Bream, Senegalese Style)      Origin: Senegal	Djindjan (Guinean Ginger Juice)      Origin: Guinea
Curry Vert avec Poisson, Cuit à Vapeur (Steamed Green Curry with Fish)      Origin: France	Daylily Fritters      Origin: Britain	Doce de Coco (Cape Verdean Coconut Candy)      Origin: Cape Verde
Custard-baked Sago Pudding with Meringue Topping      Origin: South Africa	Deccan Chicken Curry      Origin: Sri Lanka	Doce de Leite (Sweet Lemon Buttermilk)      Origin: Cape Verde
Cyflaith Trefaldwyn (Montgomery Toffee)      Origin: Welsh	Decorated Simnel Cake      Origin: Britain	Dock Rissoles      Origin: Ancient
Cypriot Souvlaki      Origin: Cyprus	Deep Fried Coconut King Prawns      Origin: Britain	Dolma (Stuffed Grape Leaves)      Origin: Azerbaijan
Cyri Cocos a Dail Gwyrdd (Cockle and Greens Curry)      Origin: Welsh	Deep Fried Sweet Potato Balls      Origin: India	Dombrés Poulet (Chicken Dombres)      Origin: Martinique
Cyw Iâr Bricyll (Welsh Apricot Chicken)      Origin: Welsh (Patagonia)	Déguè II      Origin: Senegal	Dominica Calypso Chicken      Origin: Dominica
D'Uxelles Sauce      Origin: Britain	Devil's Steak Sauce      Origin: American	Dominica Reef Chicken      Origin: Dominica
Düğün Çorbası (Wedding Soup)      Origin: Turkey	Devilled Duck Liver and Wilding Apple      Origin: Britain	Dominica Saltfish Accra      Origin: Dominica
Dacquoise      Origin: France	Devils on Horseback      Origin: Britain	Dominica Sancocho      Origin: Dominica
Dadelbrood (Date Loaf with Caramel Syrup)      Origin: South Africa	Dewberry Jelly      Origin: Britain	Dominica Spicy Guacamole      Origin: Dominica
Daello Thiyal (Sri Lankan Cuttlefish Curry)      Origin: Sri Lanka	Dewberry Muffins      Origin: Britain	Dominica Titiwi Accra      Origin: Dominica
Daging Bumbu Bali      Origin: Indonesia	Dewberry Sorbet      Origin: Britain	Dominican Hot Pepper Sauce      Origin: Dominica
Dajaj bil Hamod (Lemon Chicken)      Origin: Saudi Arabia	Dhaktyla (Ladies' Fingers)      Origin: Cyprus	Dominican Mango Chutney      Origin: Dominica
Damson and Cobnut Mincemeat      Origin: Britain	Dhal with Hogweed Shoots      Origin: Britain	Dominican Mountain Chicken      Origin: Dominica
Damson Granita      Origin: Britain	Dhallo Black Curry (Cuttlefish Black Curry)      Origin: Sri Lanka	Dominican Souse      Origin: Dominica
Damson Jam      Origin: Britain	Dhaltjies (Cape Malay Chilli Bites)      Origin: South Africa	Domoda II      Origin: Gambia
Damson Leather      Origin: Britain	Dhan Saag Dhal      Origin: India	Domoda III      Origin: Gambia
Dandelion and Orange Curry      Origin: Britain	Dhania Chicken (Coriander Chicken)      Origin: India
Dandelion Cornmeal Muffins      Origin: America	Dhiafora Parayiemista (Mixed Stuffed Vegetables)      Origin: Cyprus

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