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 4619 recipes in total:

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Hawaiian Brunch Pizza      Origin: Hawaii	Hindle Wakes      Origin: England	Hot-smoked Sea Trout      Origin: British
Hawthorn Berry Sauce      Origin: Britain	Hips and Haws Jelly      Origin: Britain	Hotpot Porc y Gaeaf (Wintery Pork Hotpot)      Origin: Welsh
Hawthorn Flour      Origin: Britain	Hjortron Jøm (Jams)      Origin: Sweden	Houska (Bohemian Sweet Bread)      Origin: Czech
Hawthorn Flour Pancakes      Origin: British	Hoender Pasteie (Boer Chicken Pie)      Origin: South Africa	Houska (Bohemian Easter and Christmas Cake)      Origin: Czech
Hawthorn Flour Waffles      Origin: British	Hojuelas (Fried Puff Squares)      Origin: Colombia	Howtowdie Stuffing      Origin: Scotland
Hawthorn Jelly      Origin: Britain	Holdermus (Elderberry Mush)      Origin: Germany	Hufen Iâ Gyda Rym (Ice Cream with Rum)      Origin: Welsh
Hawthorn Jelly II      Origin: Britain	Holiday Delight Cheesecake      Origin: American	Hummingbird Cake      Origin: American
Hazelnut crêpes with caramelised bananas      Origin: Britain	Hollandaise Sauce      Origin: France	Hummus with Muqmad      Origin: Djibouti
Hazelnut Crescents      Origin: Turkmenistan	Home-made Anchovy Essence      Origin: Britain	Hummus with Oodkac      Origin: Somalia
Heartsease Flower Jelly      Origin: Britain	Home-made Mascarpone      Origin: Italy	Hungry Monk Banoffee Pie      Origin: England
Hearty Hogmanay Tart      Origin: Scotland	Home-made Salsa Lizano      Origin: Costa Rica	Huni Roshi (Coconut Flatbread)      Origin: Maldives
Heather Biscotti      Origin: Scotland	Home-made Tutti Frutti      Origin: Jamaica	Hwyaden Wyllt gyda Saws Mwyar Duon (Wild Duck with Blackberry Sauce)      Origin: Welsh
Heather Flower Syrup      Origin: Canada	Homentashn (Poppy Pockets)      Origin: Jewish	Hypotrimma (Condiment Sauce)      Origin: Roman
Heather Mead      Origin: Britain	Homesteaders Honey      Origin: American	Iab      Origin: Ethiopia
Heavenly Orange Cake      Origin: American	Honduran Salpicón      Origin: Honduras	Iced Coconut Soup      Origin: Cayman Islands
Hebridean Dulse Broth      Origin: Scotland	Honey and Lemon Carragheen Pudding      Origin: Ireland	Iced Curry Soup      Origin: Britain
Helawat al Jazr (Sweet Carrots with Cardamom)      Origin: Iraq	Honey and Whisky Cake      Origin: Scotland	Igra Stobá (Liver Stew)      Origin: Bonaire
Herb and Garlic Prawns      Origin: Britain	Honey Cake      Origin: British	Igra Stobá (Liver Stew)      Origin: Curacao
Herb Crusted Cod      Origin: Britain	Honey Glazed Easter Ham      Origin: American	Ikan Assam Pedas (Hot-and-sour Fish Stew)      Origin: Malaysia
Herbed Gorgonzola Cheesecake      Origin: American	Honey Tart      Origin: Britain	Ikan Bungkus Papua (Papuan Fish Wrap)      Origin: Papua
Herbed Lemon Sorbet      Origin: Britain	Honey-glazed Barbecued Pork Chops      Origin: Britain	Ikan Sabuko (Grilled Tamarind Fish)      Origin: East Timor
Herby Millet Rings      Origin: African Fusion	Honeydew Melon with Caramelia Sauce      Origin: Andorra	Imam Bayildi (The Imam Fainted)      Origin: Turkey
Herodotus' Pudding      Origin: Britain	Honeysuckle Blossom Ice Cream      Origin: Britain	Imqaret (Date Diamonds)      Origin: Malta
Hertzoggies      Origin: South Africa	Honeysuckle Blossom Sorbet      Origin: American	In copadiis ius album (White Sauce for Choice Cuts)      Origin: Roman
Hevva Cake (Heavy Cake)      Origin: England	Hong Kong Snake Soup      Origin: Hong Kong	In Perdice (Of Partridge)      Origin: Roman
High Dumpsy Dearie Jam      Origin: England	Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf)      Origin: Thailand	In Piscibum Elixis (Of Poached Fish)      Origin: Roman
Highveld Lamb Curry      Origin: South Africa	Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf)      Origin: Thailand	In Struthione Elixo (Of Boiled Ostrich)      Origin: Roman
Higos con Queso (Figs with Cheese)      Origin: Ecuador	Hot Chilli Sauce      Origin: Jamaica	In Torpedine Elixa (Sauce for Boiled Ray)      Origin: Roman
Hilbeh (Yemeni Fenugreek Dip)      Origin: Yemen	Hot Cross Buns      Origin: Britain	Inafliton Lemai (Fried Breadfruit Slices)      Origin: Comoros
Hilib Ari (Somali Camel Meat Kebabs)      Origin: Somalia	Hot Cross Lemon Cheese Tarts      Origin: Britain	Indian Chilli Dipping Sauce      Origin: Britain
Hilib Ari (Djibouti Camel Meat Kebabs)      Origin: Djibouti	Hot Green Tamarind Chicken      Origin: Indonesia	Indian-spiced Leftover Christmas Roast Veg      Origin: Britain
Hilib Ari (Somaliland Camel Meat Kebabs)      Origin: Somaliland	Hot Red Chicken      Origin: Fusion	Indian-style Spicy Baby Potatoes      Origin: Britain
Himalayan Balsam Petal Syrup      Origin: Britain	Hot Sesame Beef      Origin: China
Hinbeh B'zeit (Dandelion Greens with Caramelized Onions)      Origin: Lebanon	Hot Wings in Haw Sauce      Origin: Britain

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