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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Lychee Spice Smoothie      Origin: American	Makhan Chicken      Origin: India	Mango Smoothie      Origin: American
M'Chuzi wa Nyama (Tanzanian Curried Beef)      Origin: Tanzania	Makovnjaca (Poppy Seed Roll)      Origin: Croatia	Mango Sorbet      Origin: Britain
M'Chuzi wa Nyama (Zanzibar-style Beef Curry)      Origin: Britain	Makvlis Supi (Blackberry Soup)      Origin: Russia	Mango wedi Piclo (Pickled Mangoes)      Origin: Welsh
Maïs Grillé (Barbecued Corn Cobs)      Origin: Niger	Mal Pua (Coconut Pancakes)      Origin: India	Mangoé Rafalari (Spicy Mango Stew)      Origin: Guinea
Maboke (Steamed Nile Perch)      Origin: Central African Republic	Malabar Chicken Biryani      Origin: India	Mangoes with Sticky Coconut Rice      Origin: Brunei
Macadamia Tart      Origin: Australia	Malagasy Coconut and Vanilla Rice      Origin: Madagascar	Mangsher Brown Stew (Mutton Brown Stew)      Origin: Anglo-Indian
Macaroon-topped Mince Pies      Origin: British	Malagasy Vanilla Chicken Curry      Origin: Madagascar	Mangú      Origin: Dominican Republic
Macedonia Tropical (Tropical Fruit Salad)      Origin: Spain	Malai Tikka      Origin: Britain	Mangue Confite (Candied Mango)      Origin: Mali
Machli aur Tamatar (Curried Halibut with Tomatoes)      Origin: India	Malawian Biltong      Origin: Malawi	Manhattan Seafood Stew      Origin: American
Mackerel and Samphire Stew      Origin: Britain	Malay Chicken Curry with White Pumpkin      Origin: Anglo-Indian	Mani (Rice Sweet Dish)      Origin: India
Mackerel and Tamarind Noodle Soup      Origin: Fusion	Malay Chicken Kurma      Origin: Malaysia	Mansfield Gooseberry Pie      Origin: England
Mackerel Stuffed with Samphire and Seasoned with Alexanders and Wild Fennel Seeds      Origin: Britain	Malaysian Beriani      Origin: Malaysia	Mantecadas (Spanish Cinnamon Biscuits)      Origin: Morocco
Mackerel Tartare with Pickled Dulse      Origin: Britain	Malaysian Chicken Curry      Origin: Malaysia	Manx Broth for a Wedding      Origin: Manx
Macrell wedi’i Grilio gyda Phiwrî Ffa a Garlleg a Iogwrt Bara Lawr (Mackerel Grilled with Broad Bean Puree, Garlic and Laver Bread Yoghurt)      Origin: Welsh	Malaysian Chicken Satay      Origin: Malaysia	Manx Bunloaf      Origin: Manx
Madaba (Cassava Leaf and Coconut Stew)      Origin: British	Malaysian Goat Rendang      Origin: Malaysia	Manx Kipper and Black Pudding Cakes      Origin: Manx
Madeira Cake      Origin: Britain	Malaysian Kapitan Chicken      Origin: Malaysia	Manx Queenies with Cucumber and Wild Fennel      Origin: Manx
Madeira Cake II      Origin: Britain	Malaysian Laksa      Origin: Malaysia	Maple and Orange Chantenay Carrots      Origin: Britain
Maelgi Rhost a Saws Bara Lawr (Roast Monkfish and Laverbread Sauce)      Origin: Welsh	Malaysian Lamb Rendang      Origin: Malaysia	Maraq Bilaash (Cherry Tomato Sauce)      Origin: Somalia
Magic Lamb      Origin: Namibia	Mallorcan-style Easter Lamb      Origin: Britain	Maraq Fahfah (Somali Soup)      Origin: Somalia
Magrets de Canard Fumés (Hot-smoked Duck Breasts)      Origin: France	Mallow Leaf Peanut Sauce      Origin: Fusion	Maraq Fahfah (Somali Soup)      Origin: Somaliland
Magrood (Libyan Date Biscuits)      Origin: Libya	Maltese Sauce      Origin: Malta	Maraq Hilib Ari (Goat Meat Stew)      Origin: Somalia
Maharashtrian Masala Bhat (Spicy Maharashtrian Rice)      Origin: India	Malva Pudding      Origin: South Africa	Marchpane      Origin: Britain
Mahonia Cordial      Origin: Britain	Mandioca Frita (Cassava Fries)      Origin: Mozambique	Maria Rundell's Chicken Curry      Origin: Britain
Mahonia Flower and Mint Lemonade      Origin: America	Mango and Aniseed Toadstool Chutney      Origin: Fusion	Marigold Jelly      Origin: Britain
Mahonia Jelly      Origin: Britain	Mango and Lemon Myrtle Cheese Cake      Origin: Australia	Marillenknoedel (Austrian Apricot Dumplings)      Origin: Austria
Maidd ac Ŵy (Egg Whey)      Origin: Welsh	Mango and Lychee Sorbet      Origin: South Africa	Marinade Verte (Green Seasoning)      Origin: Saint Barthelemy
Maidd ac Ŵy Hwyaden (Duck Egg Whey)      Origin: Welsh	Mango Atjar      Origin: South Africa	Marinade Verte (Green Seasoning)      Origin: Saint-Martin
Maids of Honour Tarts      Origin: Britain	Mango Chutney      Origin: Anglo-Indian	Marinade Verte (Green Seasoning)      Origin: Sint Maarten
Maitohorsmia Hytelö (Fireweed Jelly)      Origin: Finland	Mango Coconut Ladoo      Origin: Anglo-Indian	Marinated Tofu Skewers      Origin: Britain
Maitrank (May-drink)      Origin: Luxembourg	Mango Coulis      Origin: French Guiana	Marjoram Jelly      Origin: Britain
Makara (Banana Fritters)      Origin: Equatorial Guinea	Mango Falooda      Origin: Pakistan	Markit Ommalah (Chickpea and Lentil Stew)      Origin: Tunisia
Makarara (Orange and Vanillla Comorian Sweet Cake)      Origin: Comoros	Mango Lassi      Origin: India	Marmalêd Pedwar Ffrwyth (Four-fruit Marmalade)      Origin: Welsh (Patagonia)
Make-ahead Mulled Wine Cake      Origin: Britain	Mango Pudding      Origin: China
Makerel in sauce (Mackerel in Sauce)      Origin: England	Mango Sauce      Origin: Nigeria

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