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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Kibbeh      Origin: Lebanon	Kombdi Masala      Origin: India	La Bouillie      Origin: Chad
Kibbeh      Origin: Syria	Kongodo (Peanut Brittle)      Origin: Equatorial Guinea	La Pastiera di Grano (Neapolitan Easter Cake)      Origin: Italy
Kid Goat Korma      Origin: Anglo-Indian	Kotlet Schabowy (Polish Breaded Pork Cutlet)      Origin: Poland	Laal Chicken Curry      Origin: Britain
Kilo'a      Origin: Tokelau	Kouign amann aux pommes (Kouign Amann with Apples)      Origin: France	Laap (Beef Salad)      Origin: Laos
Kima (Chopped Beef and Chilli Fry)      Origin: Senegal	Kräftskiva (Swedish Crayfish Boil)      Origin: Sweden	Lablabi      Origin: Tunisia
King Cake      Origin: Europe	Kreatossoupa (Meat Soup)      Origin: Greece	Lacto-fermented Japanese Knotweed Pickles      Origin: Britain
King Prawn Pathia      Origin: Britain	Kreooli krabi-kotletid (Dominican Creole Crab Cakes)      Origin: Dominica	Lafet Time (Honey-glazed Pork with Salad)      Origin: Vanuatu
Kingdom of Fife Pie      Origin: Scotland	Kroeung Samlor (Khmer Yellow Kroeung)      Origin: Cambodia	Lahm Lhalou (Lamb Stew with Prunes)      Origin: Algeria
Kip Pastei (Surinamese Chicken Pie)      Origin: Suriname	Krokèchi (Prawn Croquettes)      Origin: Aruba	Lahmajoun      Origin: Armenia
Kipper Cream      Origin: Scotland	Kuşburnu çorbası (Rosehip and Meatball Soup)      Origin: Turkey	Lait de Corossol (Soursop Milk)      Origin: Senegal
Kippers with Marmalade      Origin: Britain	Kuah Kuning (Yellow Gravy Soup)      Origin: Papua	Laj Ntses (Fish Larb)      Origin: Laos
Kiri Bath (Coconut Milk Rice)      Origin: Sri Lanka	Kubani (Dried Apricot Dessert)      Origin: India	Lakh      Origin: Senegal
Kiribati Poi      Origin: Kiribati	Kubecake      Origin: Ghana	Lakh Mauritanienne      Origin: Mauritania
Kirsch-Schnitzel (Veal Cutlets With Cherry Sauce)      Origin: Germany	Kuchela      Origin: Trinidad	Lakka Keitto (Cloudberry Soup)      Origin: Finland
Kirsebærkage (Cherry Cake)      Origin: Denmark	Kuku Paka (Chicken-coconut Curry)      Origin: East Africa	Lakkahyytelö (Finnish Cloudberry Jelly)      Origin: Finland
Kissuto Rombo (Baked Kid Goat)      Origin: Sao Tome	Kukulhu Riha (Maldives Chicken Curry)      Origin: Maldives	Laksa      Origin: Malaysia
Kittitian Jerk Chicken      Origin: Saint Kitts	Kukulu Musamma      Origin: Sri Lanka	Laksa Paste      Origin: Singapore
Kittitian Style Conkies      Origin: Saint Kitts	Kulich (Russian Easter Cake)      Origin: Russia	Laksa Paste      Origin: Malaysia
Kiwi Fruit Sorbet      Origin: British	Kulich (Russian Easter Bread)      Origin: Russia	Laksa Paste II      Origin: Malaysia
Knedle sa Sljivama (Potato Dumplings with Plums)      Origin: Serbia	Kunun gyada      Origin: Nigeria	Lam Veritab (Fried Breadfruit)      Origin: Haiti
Kobi Sabji (Cabbage Sabji)      Origin: India	Kupus Salata (Croatian Cabbage Salad)      Origin: Croatia	Lamb & Water Mint Meatballs      Origin: Britain
Kocktail Yafo (Fish Cocktail)      Origin: Israel	Kurambiedes (Greek Christmas Biscuits)      Origin: Greece	Lamb and Apricot Cape Malay Curry      Origin: South Africa
Koenigsberger Klopse (German Meatballs)      Origin: Germany	Kuru Börülce (Black-eyed Bean Salad)      Origin: Northern Cyprus	Lamb Biryani      Origin: India
Kohl Westfalisch (Westphalian Cabbage II)      Origin: Germany	Kutia      Origin: Ukraine	Lamb Chops with Pine-nut Lemon Crust      Origin: Fusion
Kohlapuri Chicken (Maharashtra Chicken Curry)      Origin: India	Kwarezimal (Maltese Lenten Cake)      Origin: Malta	Lamb Dhan Saag      Origin: India
Koki      Origin: Cameroon	Kwarezimal (Almond Cakes)      Origin: Malta	Lamb Dhansak      Origin: Britain
Kokoda (Oceanian Ceviche)      Origin: Fiji	Kyazangi Kaukswe (Rice Noodles with Curry)      Origin: Myanmar	Lamb Koftas      Origin: North Africa
Kokoda (Fijian Ceviche)      Origin: Fiji	Kydonion syn Meliti (Honeyed Quinces)      Origin: Roman	Lamb Noisettes with Bilberries      Origin: Britain
Kokoda (Oceanian Ceviche)      Origin: Papua New Guinea	Kyet tha Kar la Thar Hin (Chicken and Squash Curry)      Origin: Myanmar	Lamb Noisettes with Tomato Salsa      Origin: British
Kokoda (Oceanian Ceviche)      Origin: Solomon Islands	Kyinkyinga (Beef and Liver Kebabs)      Origin: Ghana	Lamb Shank and Parsnip Pie      Origin: New Zealand
Kokum Kari (Kokam Curry)      Origin: India	Kykeon (Barley Water)      Origin: Roman	Lamb Shank Madras      Origin: India
Kolacky      Origin: Poland	Lémou Hari (Lemon Juice with Ginger)      Origin: Niger	Lamb Shashliks with Rosemary and Garlic      Origin: Turkey
Kolfskål (Danish Buttermilk Dessert Soup)      Origin: Denmark	L'Ham Lahlou (Sweet Lamb for Ramadan)      Origin: Algeria
Kolokasi (Greek Cypriot Taro with Pork)      Origin: Cyprus	La Bandera Dominicana (The Dominican Flag)      Origin: Dominican Republic

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