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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Green Mango Chutney with Cuban Oregano      Origin: Trinidad	Guava Squares      Origin: Namibia	Gwledd Gŵydd â Llenwad o Fricyll (Apricot-stuffed Festive Goose)      Origin: Welsh
Green Mix with Indian Ocean Seafood      Origin: Tanzania	Guelder Rose and Crabapple Jelly      Origin: Britain	Hígado Aromático (Aromatic Liver)      Origin: Colombia
Green Oat Pancakes      Origin: American	Guernsey Gâche (Fruit Bread Loaf)      Origin: Guernsey	Habanero Hot Sauce      Origin: America
Green Papaya Curry with Fresh Coconut      Origin: Pitcairn Islands	Guiana Black Cake      Origin: French Guiana	Habichuelas Guisadas (Dominican Bean Stew)      Origin: Dominican Republic
Green Pea and Liver Curry      Origin: Sri Lanka	Guiana Mango Chutney      Origin: French Guiana	Habichuelas Negras (Puerto Rican Stewed Black Beans)      Origin: Puerto Rico
Green Pineappleweed Tea      Origin: Britain	Guinea Fowl with Coconut Cream      Origin: Zimbabwe	Haedum sive Agnum Parthicum (Parthian Kid or Lamb)      Origin: Roman
Green Pistachio Muffins (Green Pistachio Muffins)      Origin: American	Guineafowl with Grapes      Origin: Britain	Hakka Salt-baked Chicken      Origin: China
Green Tea Smoothie      Origin: Britain	Guinean Avocado Sauce      Origin: Equatorial Guinea	Halibut and Tomato Curry      Origin: Britain
Green Tomato Mincemeat      Origin: Canada	Guinean Fish Grill with Three Sauces      Origin: Equatorial Guinea	Halibut with Pine Nut and Parmesan Crust      Origin: Britain
Greengage and Almond Tart      Origin: Britain	Guinness Fruit Cake      Origin: Ireland	Halloumi Cheese and Vegetable Kebabs      Origin: British
Greengage and Mint Gelato      Origin: Italy	Guiso de Conejoa (Rabbit Stew)      Origin: Peru	Halloumi Fajitas      Origin: British
Greenland Crowberry Sauce      Origin: Greenland	Gujarati-style Monkfish Curry      Origin: Fusion	Halloween Cheesecake      Origin: Britain
Greenland Reindeer Burgers      Origin: Greenland	Gulab Jamun      Origin: India	Halloween Fudge      Origin: Canada
Grenada Breadfruit Soup      Origin: Grenada	Gulab Jamun Cheesecake      Origin: India	Halloween Jack-o-Lantern Pumpkin Cupcakes      Origin: British
Grenada Curry Goat      Origin: Grenada	Gulai Kambing (Sumatran Goat Curry)      Origin: Martinique	Halloween Plum and Blackberry Crumble with Gingerbread Men      Origin: Britain
Grenada Oil Down      Origin: Grenada	Gulai Lemak (Beef Spicy Stew)      Origin: Indonesia	Halloween Sparkle Punch      Origin: America
Grenadian Hot Pepper Sauce      Origin: Grenada	Gulha (Fried Fish Balls)      Origin: Maldives	Halloween Sugar Cookies      Origin: American
Grilled Artichokes with Lemon-Mint Dipping Sauce      Origin: Britain	Gumdrop Fruit Cake      Origin: Canada	Halo-halo      Origin: Philippines
Grilled Chicken Breasts in Raspberry Vinegar      Origin: American	Gundruk (Nepali Fermented Leafy Greens)      Origin: Nepal	Halvah with Butter      Origin: Albania
Grilled Figs in Prosciutto      Origin: Britain	Gungo Rice and Peas      Origin: Jamaica	Ham di Pasku (Easter or Holiday Ham)      Origin: Aruba
Grilled Orange Roughy      Origin: New Zealand	Gurnard Curry      Origin: Britain	Ham di Pasku (Easter or Holiday Ham)      Origin: Bonaire
Grilled Red Snapper      Origin: Sint Eustatius	Gurnard in Tamarind Sauce      Origin: Fusion	Ham di Pasku (Easter or Holiday Ham)      Origin: Curacao
Grilled, Gingered, Swordfish      Origin: American	Gurnard with Porthilly Sauce      Origin: British	Ham Sauce      Origin: Britain
Griots      Origin: Haiti	Guru (Zimbabwean-style Tripe)      Origin: Zimbabwe	Hamam Meshwi (Char-grilled Pigeon)      Origin: Egypt
Groenvyekonfyt (Green Fig Preserve)      Origin: South Africa	Gustum de praecoquiis (Starter with Apricots)      Origin: Roman	Hamutzim (Israeli Pickled Vegetables)      Origin: Israel
Grouse Game Soup      Origin: Britain	Gustum Versatile (Turnover Antipasto)      Origin: Roman	Hard Tack Figgy-dowdy      Origin: England
Guacamole      Origin: Mexico	Gutap (Kazakh Deep-Fried Herb Pastries)      Origin: Kazakhstan	Hari Mirch ka Achar (Indian Pickled Green Chillies)      Origin: India
Guai Daun Singlong Tumbuk (Grilled Fish with Greens)      Origin: Sumatra	Gutweed Salad with Fennel and Orange      Origin: Britain	Harira      Origin: Djibouti
Guard of Honour      Origin: Britain	Guyana Black Cake      Origin: Guyana	Harira Bidaouia      Origin: Morocco
Guatita (Ecuadorian Tripe Stew)      Origin: Ecuador	Guyana Black Pudding      Origin: Guyana	Harira Mauritanienne (Mauritanian Harira)      Origin: Mauritania
Guava Jelly      Origin: American	Guyana Pressure-cooker Mango Sour      Origin: Guyana	Hariyali Murgh Tikka (Green Chicken Tikka)      Origin: India
Guava Juice      Origin: Bahamas	Guyana White Pudding      Origin: Guyana	Hart rows      Origin: England
Guava Nectar      Origin: Hawaii	Guyanese Curried Chickpeas      Origin: Guyana
Guava Sorbet      Origin: Saint Barthelemy	Guyanese Hot Pepper Sauce      Origin: Guyana

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