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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Gizdodo (Chicken Gizzards with Plantain)      Origin: Ghana	Gooseberry Granita      Origin: Britain	Green Pineappleweed Tea      Origin: Britain
Glüehwein Roast Beef      Origin: Germany	Gooseberry Spiced Atchar      Origin: South Africa	Green Pistachio Muffins (Green Pistachio Muffins)      Origin: American
Glace de Banane á la Mamadou (Mamadou's Banana Glace)      Origin: Senegal	Goosegrass and Wild Greens Soup      Origin: Britain	Green Tea Smoothie      Origin: Britain
Glazed Duckling with Pineapple Salsa      Origin: Fusion	Gormeh Sabzi (Persian Lamb and Herb Stew)      Origin: Iran	Green Tomato Mincemeat      Origin: Canada
Glazed Easter Biscuits      Origin: Britain	Gorse Flower Ice Cream      Origin: Britain	Greengage and Mint Gelato      Origin: Italy
Glazed Lemon Cheesecake      Origin: American	Gothambu Paayasam      Origin: India	Greenland Crowberry Sauce      Origin: Greenland
Glazed Orange Cheesecake      Origin: American	Grain Mustard Based Fish Curry      Origin: India	Greenland Reindeer Burgers      Origin: Greenland
Glücksbringer II (Lucky Charm Biscuits)      Origin: Germany	Gramma Pie      Origin: Australia	Grenada Breadfruit Soup      Origin: Grenada
Gluten-free Damson Plum Torte      Origin: Germany	Grand Champagne Cocktail      Origin: Traditional Cocktail	Grenada Curry Goat      Origin: Grenada
Gluten-free Rhubarb Crumble      Origin: Britain	Grand Sallet (Great Salad)      Origin: Britain	Grenada Oil Down      Origin: Grenada
Gluten-free Rich Fruit Cake      Origin: British	Granidazo de Naranja Sanguina (Blood Orange Granita)      Origin: Spain	Grenadian Hot Pepper Sauce      Origin: Grenada
Gluten-free Valentine Cupcakes      Origin: Britain	Granité de Champagne Rosé avec Cerises (Pink Champagne Granita with Cherries)      Origin: France	Grilled Artichokes with Lemon-Mint Dipping Sauce      Origin: Britain
Gnamakoudji (Ginger and Fruit Juice Drink)      Origin: Cote dIvoire	Grape Jelly Meatballs      Origin: American	Grilled Figs in Prosciutto      Origin: British
Gnamkouji avec Jus Citron (Ginger and Lemon Drink)      Origin: Cote dIvoire	Grapefruit Cake      Origin: New Zealand	Grilled Orange Roughy      Origin: New Zealand
Goan Lamb Xacutti      Origin: India	Grapefruit Sorbet      Origin: British	Grilled Red Snapper      Origin: Sint Eustatius
Goat and Aubergine Kebabs      Origin: Haiti	Gratin de fruits de mer (Seafood Gratin)      Origin: Monaco	Griots      Origin: Haiti
Goat Curry      Origin: Britain	Graubünden (Barley Soup)      Origin: Switzerland	Groenvyekonfyt (Green Fig Preserve)      Origin: South Africa
Goat Curry II      Origin: Fusion	Greek Gyros Seasoning      Origin: Greece	Grouse Game Soup      Origin: Britain
Goat Curry with Potatoes      Origin: Pakistan	Green Apple Curry      Origin: Sri Lanka	Guacamole      Origin: Mexico
Goat Meat and Root Vegetable Stew in Ale      Origin: Britain	Green Banana Fufu      Origin: Ghana	Guai Daun Singlong Tumbuk (Grilled Fish with Greens)      Origin: Sumatra
Goat Water      Origin: Antigua	Green Banana or Plantain Chips      Origin: Kenya	Guard of Honour      Origin: Britain
Goat Water      Origin: Saint Kitts	Green Bean and Mango Dhal Curry      Origin: South Africa	Guatita (Ecuadorian Tripe Stew)      Origin: Ecuador
Goda Masala      Origin: India	Green Beans in Coconut Sauce      Origin: Fusion	Guava Jelly      Origin: American
Godrogodro (Coconut Pudding with Vanilla and Sweet Spices)      Origin: Madagascar	Green Fig and Saltfish      Origin: Saint Lucia	Guava Juice      Origin: Bahamas
Golbeda Achar (Nepali Tomato Achar)      Origin: Nepal	Green Fig Salad      Origin: Saint Lucia	Guava Sorbet      Origin: Saint Barthelemy
Golden Apple Pie with Rum Sauce      Origin: American	Green Fish Curry      Origin: Fusion	Guava Squares      Origin: Namibia
Golwythion Cig Oen gyda Rhosmari ac Afal (Lamb Chops with Rosemary and Apples)      Origin: Welsh	Green Gooseberry Sauce      Origin: British	Guiana Black Cake      Origin: French Guiana
Golwythion Cig oen wedi Llenwi (Stuffed Noisettes of Lamb)      Origin: Welsh	Green Grape Jelly      Origin: British	Guinea Fowl with Coconut Cream      Origin: Zimbabwe
Gooseberry and Almond Tart      Origin: British	Green Mango Bhurta      Origin: Anglo-Indian	Guineafowl with Grapes      Origin: Britain
Gooseberry and Elderflower Sorbet      Origin: Britain	Green Mango Chutney with Cuban Oregano      Origin: Trinidad	Guinean Avocado Sauce      Origin: Equatorial Guinea
Gooseberry and Elderflower Syrup Bavarois      Origin: Britain	Green Mix with Indian Ocean Seafood      Origin: Tanzania	Guinean Fish Grill with Three Sauces      Origin: Equatorial Guinea
Gooseberry and Elderflower Syrup II      Origin: Britain	Green Oat Pancakes      Origin: American	Guiso de Conejoa (Rabbit Stew)      Origin: Peru
Gooseberry and Strawberry Tart      Origin: Britain	Green Papaya Curry with Fresh Coconut      Origin: Pitcairn Islands
Gooseberry Compote      Origin: Britain	Green Pea and Liver Curry      Origin: Sri Lanka

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