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:

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Khoresht-e Zereshk (Barberry, Lamb and Nut Stew)      Origin: Iran	Kuchela      Origin: Trinidad	Lamb and Apricot Cape Malay Curry      Origin: South Africa
Khoreshte Kalal (Lamb Stew with Barberry Sauce)      Origin: Iran	Kuku Paka (Chicken-coconut Curry)      Origin: East Africa	Lamb Biryani      Origin: India
Khowsuey      Origin: Chile	Kukulhu Riha (Maldives Chicken Curry)      Origin: Maldives	Lamb Chops with Pine-nut Lemon Crust      Origin: Fusion
Khumb Matar (Mushroom and Green Pea Curry)      Origin: India	Kukulu Musamma      Origin: Sri Lanka	Lamb Dhan Saag      Origin: India
Kibbeh      Origin: Lebanon	Kulich (Russian Easter Cake)      Origin: Russia	Lamb Dhansak      Origin: Britain
Kid Goat Korma      Origin: Anglo-Indian	Kulich (Russian Easter Bread)      Origin: Russia	Lamb Koftas      Origin: North Africa
Kima (Chopped Beef and Chilli Fry)      Origin: Senegal	Kupus Salata (Croatian Cabbage Salad)      Origin: Croatia	Lamb Noisettes with Bilberries      Origin: Britain
King Cake      Origin: Europe	Kurambiedes (Greek Christmas Biscuits)      Origin: Greece	Lamb Noisettes with Tomato Salsa      Origin: British
King Prawn Pathia      Origin: Britain	Kutia      Origin: Ukraine	Lamb Shank Madras      Origin: India
Kingdom of Fife Pie      Origin: Scotland	Kwarezimal (Maltese Lenten Cake)      Origin: Malta	Lamb Shashliks with Rosemary and Garlic      Origin: Turkey
Kip Pastei (Surinamese Chicken Pie)      Origin: Suriname	Kwarezimal (Almond Cakes)      Origin: Malta	Lamb Souvlaki with Tzatziki      Origin: Greece
Kipper Cream      Origin: Scotland	Kyazangi Kaukswe (Rice Noodles with Curry)      Origin: Myanmar	Lamb Stifado      Origin: Cyprus
Kippers with Marmalade      Origin: Britain	Kydonion syn Meliti (Honeyed Quinces)      Origin: Roman	Lamb with Mango and Chilli      Origin: Fusion
Kiri Bath (Coconut Milk Rice)      Origin: Sri Lanka	Kyet tha Kar la Thar Hin (Chicken and Squash Curry)      Origin: Myanmar	Lambropsomo (Greek Easter Bread)      Origin: Greece
Kirsebærkage (Cherry Cake)      Origin: Denmark	Kykeon (Barley Water)      Origin: Roman	Lampara Curry      Origin: Sri Lanka
Kissuto Rombo (Baked Kid Goat)      Origin: Sao Tome	Lémou Hari (Lemon Juice with Ginger)      Origin: Niger	Lamprais Rice      Origin: Sri Lanka
Kittitian Jerk Chicken      Origin: Saint Kitts	L'Ham Lahlou (Sweet Lamb for Ramadan)      Origin: Algeria	Land's End Syllabub      Origin: England
Kittitian Style Conkies      Origin: Saint Kitts	La Bandera Dominicana (The Dominican Flag)      Origin: Dominican Republic	Langoustes grillées sauce antillaise (Grilled Spiny Lobster with Antillean Sauce)      Origin: Sint Maarten
Kiwi Fruit Sorbet      Origin: British	La Bouillie      Origin: Chad	Langoustes grillées sauce antillaise (Grilled Spiny Lobster with Antillean Sauce)      Origin: Saint Barthelemy
Kobi Sabji (Cabbage Sabji)      Origin: India	La Pastiera di Grano (Neapolitan Easter Cake)      Origin: Italy	Langoustes grillées sauce antillaise (Grilled Spiny Lobster with Antillean Sauce)      Origin: Saint-Martin
Kohl Westfalisch (Westphalian Cabbage II)      Origin: Germany	Laal Chicken Curry      Origin: Britain	Lao Tam Som (Lao Green Papaya Salad)      Origin: Laos
Kohlapuri Chicken (Maharashtra Chicken Curry)      Origin: India	Laap (Beef Salad)      Origin: Laos	Lapas (Griddled Limpets)      Origin: Portugal
Koki      Origin: Cameroon	Lablabi      Origin: Tunisia	Lapskaus      Origin: Norway
Kokoda (Fijian Ceviche)      Origin: Fiji	Lacto-fermented Japanese Knotweed Pickles      Origin: Britain	Lasary Citron (Lemon Condiment)      Origin: Reunion
Kokum Kari (Kokam Curry)      Origin: India	Lahm Lhalou (Lamb Stew with Prunes)      Origin: Algeria	Lasary Manga (Mango Condiment)      Origin: Madagascar
Kolfskål (Danish Buttermilk Dessert Soup)      Origin: Denmark	Lait de Corossol (Soursop Milk)      Origin: Senegal	Laska      Origin: Malaysia
Kombdi Masala      Origin: India	Laj Ntses (Fish Larb)      Origin: Laos	Last-minute Mincemeat Christmas Cake      Origin: Britain
Kongodo (Peanut Brittle)      Origin: Equatorial Guinea	Lakh      Origin: Senegal	Launceston Cake      Origin: Britain
Kouign amann aux pommes (Kouign Amann with Apples)      Origin: France	Lakh Mauritanienne      Origin: Mauritania	Lavender Lemonade      Origin: American
Kreooli krabi-kotletid (Dominican Creole Crab Cakes)      Origin: Dominica	Laksa      Origin: Malaysia	Lavender Tea Biscuits      Origin: American
Kroeung Samlor (Khmer Yellow Kroeung)      Origin: Cambodia	Laksa Paste      Origin: Singapore	Lawves (Walnut Fudge)      Origin: Uzbekistan
Krokèchi (Prawn Croquettes)      Origin: Aruba	Laksa Paste      Origin: Malaysia	Le Canard au tangor et à la Vanille (Clementine and Vanilla Duck)      Origin: Reunion
Kubani (Dried Apricot Dessert)      Origin: India	Laksa Paste II      Origin: Malaysia
Kubecake      Origin: Ghana	Lamb & Water Mint Meatballs      Origin: Britain

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