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 5814 recipes in total:

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Getuk Lindri (Coconut Steamed Cassava Cake)      Origin: Brunei	Gluten-free Rhubarb Crumble      Origin: Britain	Gorse Flower Ice Cream      Origin: Britain
Ghanaian Papaya Bread      Origin: Ghana	Gluten-free Rich Fruit Cake      Origin: Britain	Gothambu Paayasam      Origin: India
Ginger Ale      Origin: South Africa	Gluten-free Valentine Cupcakes      Origin: Britain	Gouroundopulo Psito (Oven-baked Suckling Pig)      Origin: Cyprus
Ginger and Rhubarb Conserve      Origin: Britain	Gnamakoudji (Ginger and Fruit Juice Drink)      Origin: Cote dIvoire	Grain Mustard Based Fish Curry      Origin: India
Ginger Bananas      Origin: Seychelles	Gnamakoudji (Ginger Juice)      Origin: Cote dIvoire	Gramma Pie      Origin: Australia
Ginger Beer      Origin: Chad	Gnamkouji avec Jus Citron (Ginger and Lemon Drink)      Origin: Cote dIvoire	Grand Champagne Cocktail      Origin: Traditional Cocktail
Ginger Cake      Origin: Britain	Goan Lamb Xacutti      Origin: India	Grand Sallet (Great Salad)      Origin: Britain
Ginger Fairings      Origin: England	Goan Mackerel Masala      Origin: India	Granidazo de Naranja Sanguina (Blood Orange Granita)      Origin: Spain
Ginger Nuts      Origin: Britain	Goat and Aubergine Kebabs      Origin: Haiti	Granité de Champagne Rosé avec Cerises (Pink Champagne Granita with Cherries)      Origin: France
Ginger Passion Fruit Trifle      Origin: Britain	Goat Curry      Origin: Britain	Granita mit Waldmeister und Beeren (Granita with Woodruff and Strawberries)      Origin: Germany
Ginger Soy Fish en Papillote      Origin: Fusion	Goat Curry II      Origin: Fusion	Granizado de Limón (Iced Lemon Crush)      Origin: Spain
Ginger Tropical Smoothie      Origin: American	Goat Curry with Potatoes      Origin: Pakistan	Grape Jelly Meatballs      Origin: American
Ginger Whisky Cake      Origin: Scotland	Goat Meat and Root Vegetable Stew in Ale      Origin: Britain	Grapefruit Cake      Origin: New Zealand
Ginger, Chicken and Coconut Soup      Origin: Fusion	Goat Water      Origin: Antigua	Grapefruit Sorbet      Origin: Britain
Ginger, Macadamia and Apricot Slice      Origin: New Zealand	Goat Water      Origin: Saint Kitts	Grated Carrot Salad with Pomegranate and Bergamot      Origin: British
Gingerbread Easter Bunnies      Origin: Britain	Goat's Cheese, Pear and Walnut Mini Quiche      Origin: Britain	Gratin à la Mangue (Mango Gratin)      Origin: Senegal
Ginjabeer      Origin: Equatorial Guinea	Goda Masala      Origin: India	Gratin de fruits de mer (Seafood Gratin)      Origin: Monaco
Ginseng Banana Muffins (Ginseng Banana Muffins)      Origin: American	Godrogodro (Coconut Pudding with Vanilla and Sweet Spices)      Origin: Madagascar	Graubünden (Barley Soup)      Origin: Switzerland
Givech (Mixed Vegetable Caviar)      Origin: Georgia	Golbeda Achar (Nepali Tomato Achar)      Origin: Nepal	Gravadlax Smørrebrød (Danish Smoked Salmon Open Sandwich)      Origin: Denmark
Gizdodo (Chicken Gizzards with Plantain)      Origin: Ghana	Golden Apple Pie with Rum Sauce      Origin: American	Greek Gyros Seasoning      Origin: Greece
Glüehwein Roast Beef      Origin: Germany	Golden Grill Barbecue Sauce      Origin: American	Green Apple Curry      Origin: Sri Lanka
Glacé Fruit Triem      Origin: South Africa	Golwythion Cig Oen gyda Rhosmari ac Afal (Lamb Chops with Rosemary and Apples)      Origin: Welsh	Green Banana Fufu      Origin: Ghana
Glace de Banane á la Mamadou (Mamadou's Banana Glace)      Origin: Senegal	Golwythion Cig oen wedi Llenwi (Stuffed Noisettes of Lamb)      Origin: Welsh	Green Banana or Plantain Chips      Origin: Kenya
Glazed Bakewell Tart      Origin: Britain	Gooseberry and Almond Tart      Origin: Britain	Green Bean and Mango Dhal Curry      Origin: South Africa
Glazed Duckling with Pineapple Salsa      Origin: Fusion	Gooseberry and Elderflower Raised Pie      Origin: Britain	Green Beans in Coconut Sauce      Origin: Fusion
Glazed Easter Biscuits      Origin: Britain	Gooseberry and Elderflower Sorbet      Origin: Britain	Green Fig and Saltfish      Origin: Saint Lucia
Glazed Lemon Cheesecake      Origin: American	Gooseberry and Elderflower Syrup Bavarois      Origin: Britain	Green Fig Salad      Origin: Saint Lucia
Glazed Orange Cheesecake      Origin: American	Gooseberry and Elderflower Syrup II      Origin: Britain	Green Fish Curry      Origin: Fusion
Gliko Kerasi (Cherries in Syrup)      Origin: Cyprus	Gooseberry and Strawberry Tart      Origin: Britain	Green Gooseberry Sauce      Origin: Britain
Gliko Kitromilo (Bitter Oranges in Syrup)      Origin: Cyprus	Gooseberry Compote      Origin: Britain	Green Grape Jelly      Origin: Britain
Gliko Melintzanakia (Small Aubergines in Syrup)      Origin: Cyprus	Gooseberry Granita      Origin: Britain	Green Grape Tart with Vanilla Pastry      Origin: Britain
Gliko Milo (Apples in Syrup)      Origin: Cyprus	Gooseberry Spiced Atchar      Origin: South Africa	Green Mango Bhurta      Origin: Anglo-Indian
Glücksbringer II (Lucky Charm Biscuits)      Origin: Germany	Goosegrass and Wild Greens Soup      Origin: Britain
Gluten-free Damson Plum Torte      Origin: Germany	Gormeh Sabzi (Persian Lamb and Herb Stew)      Origin: Iran

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