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:

Page 19 of 42

Indonesian Curry Spice Paste      Origin: Indonesia	Ius in Dentice Asso (Sauce for Baked Bream)      Origin: Roman	Jam Roly Poly      Origin: Britain
Indonesian Peanut Sauce      Origin: Indonesia	Ius in Diversis Avibus (Sauce for Various Birds)      Origin: Roman	Jam Tamarilo Coch (Red Tamarillo Jam)      Origin: Welsh (Patagonia)
Indonesian-style Spicy Cod      Origin: Fusion	Ius in elixam (Sauce for Boiled Meats)      Origin: Roman	Jam Tomato Coch (Red Tomato Jam)      Origin: Welsh (Patagonia)
Indulgent Cherry Chocolate Cake      Origin: British	Ius in elixam allecatum (Fish-pickle Sauce for Boiled Meat)      Origin: Roman	Jam Tomato Gwyrdd (Green Tomato Jam)      Origin: Welsh (Patagonia)
Ingelegde Vis (Pickled Fish)      Origin: South Africa	Ius in elixam anethatum crudum (Aniseed Marinade for Pork Delicacies)      Origin: Roman	Jam-filled Pound Cake Cupcakes with Peanut Butter Frosting      Origin: American
Insalata con Fiori di Malva e Salicornia (Mallow Flower and Marsh Samphire Summer Salad)      Origin: Italy	Ius in Mugile Salso (Sauce for Salted Grey Mullet)      Origin: Roman	Jamaican Citrus Cheesecake      Origin: Jamaica
Insane Trini Hot Sauce      Origin: Trinidad	Ius in Mullo Taricho (Sauce for Salted Red Mullet)      Origin: Roman	Jamaican Curried Jackfruit      Origin: Jamaica
Intensely Chocolatey Sables      Origin: France	Ius in Murena Assa (Sauce for Grilled Moray Eel)      Origin: Roman	Jamaican Fiery Spiced Pork Marinade      Origin: Jamaica
IPA-pickled Hop Stoots      Origin: Britain	Ius in Murena Elixa (Sauce for Poached Moray Eel)      Origin: Roman	Jamaican Jerk Chicken      Origin: Jamaica
Irish Boiled Cake      Origin: Ireland	Ius in Ovifero Fervens (Hot Sauce for Wild Sheep)      Origin: Roman	Jamaican Jerk Jackfruit      Origin: Jamaica
Irish Farm Broth      Origin: Ireland	Ius in Percam (Sauce for Perch)      Origin: Roman	Jamaican Jerk Marinade      Origin: Jamaica
Irish Kidney Soup      Origin: Ireland	Ius in Pisce Elixo (Sauce for Poached Fish)      Origin: Roman	Jamaican Jerk Shirmp      Origin: Jamaica
Irish Moss Blancmange      Origin: Ireland	Ius in Scorpione Elixo (Sauce for Poached Scorpion Fish)      Origin: Roman	Jamaican Mango Cheesecake      Origin: Jamaica
Irish Moss Ginger Mousse      Origin: Ireland	Ius in Thynno (Sauce for Tuna)      Origin: Roman	Jamaican Mutton and Lime Leaf      Origin: Jamaica
Irish Moss Jelly      Origin: Ireland	Ius in Thynno Elixo (Sauce for Poached Tuna)      Origin: Roman	Jamaican New Year Beef Patties      Origin: Fusion
Irish Potato Cake      Origin: Ireland	Izakaya Sakura Kuro (Japanese Black Curry)      Origin: Japan	Jamaican Pickapeppa Sauce      Origin: Jamaica
Irish Railway Cake      Origin: Ireland	Jõulune aprikoosikissell vahukoorega (Apricot and Mulled Wine Fruit Soup)      Origin: Finland	Jamaican Prawn Curry      Origin: Jamaica
Irish Sodabread Muffins      Origin: Ireland	Jacket Potato Salad      Origin: Ireland	Jamaican Seafood Soup      Origin: Jamaica
Irish Whiskey Syllabub      Origin: Ireland	Jacket Potato with Salmon in Creamy Dill Sauce      Origin: Ireland	Jamaican Tutti Frutti Cake      Origin: Jamaica
Irn-Bru Pakoras      Origin: Scotland	Jackfruit Biryani      Origin: Britain	Jangri      Origin: India
Island Fish Tea      Origin: Bahamas	Jackfruit Gyros      Origin: Fusion	Japanese Cotton Cheesecake      Origin: Japan
Islay Loaf      Origin: Scotland	Jackfruit Kofta Curry      Origin: India	Japanese Curry and Rice      Origin: Japan
Ispanaklı Kek (Spinach Cake)      Origin: Turkey	Jam Cwrens Duon (Blackcurrant Jam)      Origin: Welsh	Japanese Knotweed Chutney      Origin: Britain
Israeli Mamul (Israeli Date Pastries)      Origin: Israel	Jam Damson (Damson Jam)      Origin: Welsh	Japanese Knotweed Curd      Origin: Britain
Italianate Easter Cheesecake      Origin: Britain	Jam Eirin Gwyllt (Bullace Jam)      Origin: Welsh	Japanese Knotweed Eve's Pudding      Origin: Britain
Item Aliam ad Eum Impensam (The Same Thing, With Other Ingredients)      Origin: Roman	Jam Eirin Gwyllt (Bullace (Wild Plum) Jam)      Origin: Welsh	Japanese Knotweed Fool      Origin: Britain
Iumbolls      Origin: Britain	Jam Grawnwin Gwyrdd (White Grape Jam)      Origin: Welsh (Patagonia)	Japanese Knotweed Jelly      Origin: Britain
Ius Alexandrinum in Pisce Asso (Alexandrine Sauce for Baked Fish)      Origin: Roman	Jam Llus (Bilberry Jam)      Origin: Welsh	Java Chicken      Origin: Fusion
Ius Diabotanon in Pisce Frixo (A Herb Sauce for Fried Fish)      Origin: Roman	Jam Mafon Gwyllt (Wild Raspberry Jam)      Origin: Welsh	Jeera Rice (Cumin Rice)      Origin: India
Ius Frigidum in Porcellum Elixum (Cold Sauce for Boiled Suckling Pig)      Origin: Roman	Jam Mefus Gwyllt (Wild Strawberry Jam)      Origin: Welsh	Jeerjeer Salata      Origin: Sudan
Ius in Anguilla (Sauce for Eels)      Origin: Roman	Jam Mwyar Duon (Blackberry Jam)      Origin: Welsh	Jeli Cwrens Cochion Sbeislyd (Spiced Redcurrant Jelly)      Origin: Welsh
Ius in copadiis II (Sauce for Choice Cuts II)      Origin: Roman	Jam Pasty      Origin: England	Jerk-crusted Fish Fillet      Origin: Jamaica
Ius in copadiis III (Sauce for Choice Cuts III)      Origin: Roman	Jam Pinafal a Chiwi (Pineapple and Kiwifruit Jam)      Origin: Welsh
Ius in Cornutam (Sauce for Horned Fish)      Origin: Roman	Jam Rhiwbob (Rhubarb Jam)      Origin: Welsh

Page 19 of 42