FabulousFusionFood's Fruit-based Recipes 25th Page

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 6140 recipes in total:

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Grapefruit Cake      Origin: New Zealand	Greenland Crowberry Sauce      Origin: Greenland	Guineafowl with Grapes      Origin: Britain
Grapefruit Sorbet      Origin: Britain	Greenland Reindeer Burgers      Origin: Greenland	Guinean Avocado Sauce      Origin: Equatorial Guinea
Grated Carrot Salad with Pomegranate and Bergamot      Origin: British	Grenada Breadfruit Soup      Origin: Grenada	Guinean Fish Grill with Three Sauces      Origin: Equatorial Guinea
Gratin à la Mangue (Mango Gratin)      Origin: Senegal	Grenada Curry Goat      Origin: Grenada	Guinness Fruit Cake      Origin: Ireland
Gratin de fruits de mer (Seafood Gratin)      Origin: Monaco	Grenada Oil Down      Origin: Grenada	Guisado de Caranguejo (Crab Stew)      Origin: Mozambique
Gratin de mangue à la noix de coco (Gratin of Mango with Coconut)      Origin: France	Grenadian Hot Pepper Sauce      Origin: Grenada	Guiso de Conejoa (Rabbit Stew)      Origin: Peru
Graubünden (Barley Soup)      Origin: Switzerland	Grilled Artichokes with Lemon-Mint Dipping Sauce      Origin: Britain	Gujarati-style Monkfish Curry      Origin: Fusion
Gravadlax Smørrebrød (Danish Smoked Salmon Open Sandwich)      Origin: Denmark	Grilled Chicken Breasts in Raspberry Vinegar      Origin: American	Gulab Jamun      Origin: India
Great Balls of Fire Dip      Origin: American	Grilled Figs in Prosciutto      Origin: Britain	Gulab Jamun Cheesecake      Origin: India
Greek Gyros Seasoning      Origin: Greece	Grilled Langoustine with Herb Butter      Origin: Scotland	Gulai Kambing (Sumatran Goat Curry)      Origin: Martinique
Green Apple Curry      Origin: Sri Lanka	Grilled Mackerel Two Ways      Origin: Fusion	Gulai Lemak (Beef Spicy Stew)      Origin: Indonesia
Green Banana Fufu      Origin: Ghana	Grilled Orange Roughy      Origin: New Zealand	Gulha (Fried Fish Balls)      Origin: Maldives
Green Banana or Plantain Chips      Origin: Kenya	Grilled Red Snapper      Origin: Sint Eustatius	Gumdrop Fruit Cake      Origin: Canada
Green Bean and Mango Dhal Curry      Origin: South Africa	Grilled, Gingered, Swordfish      Origin: American	Gundruk (Nepali Fermented Leafy Greens)      Origin: Nepal
Green Beans in Coconut Sauce      Origin: Fusion	Griots      Origin: Haiti	Gungo Rice and Peas      Origin: Jamaica
Green Fig and Saltfish      Origin: Saint Lucia	Groenvyekonfyt (Green Fig Preserve)      Origin: South Africa	Gurnard Curry      Origin: Britain
Green Fig Salad      Origin: Saint Lucia	Ground Provisions      Origin: Sint Eustatius	Gurnard in Tamarind Sauce      Origin: Fusion
Green Fish Curry      Origin: Fusion	Grouse Game Soup      Origin: Britain	Gurnard with Porthilly Sauce      Origin: British
Green Gooseberry Sauce      Origin: Britain	Guacamole      Origin: Mexico	Guru (Zimbabwean-style Tripe)      Origin: Zimbabwe
Green Grape Jelly      Origin: Britain	Guai Daun Singlong Tumbuk (Grilled Fish with Greens)      Origin: Sumatra	Gustum de praecoquiis (Starter with Apricots)      Origin: Roman
Green Grape Tart with Vanilla Pastry      Origin: Britain	Guard of Honour      Origin: Britain	Gustum Versatile (Turnover Antipasto)      Origin: Roman
Green Mango Bhurta      Origin: Anglo-Indian	Guatita (Ecuadorian Tripe Stew)      Origin: Ecuador	Gutap (Kazakh Deep-Fried Herb Pastries)      Origin: Kazakhstan
Green Mango Chutney with Cuban Oregano      Origin: Trinidad	Guava Jelly      Origin: Caribbean	Gutweed Salad with Fennel and Orange      Origin: Britain
Green Mix with Indian Ocean Seafood      Origin: Tanzania	Guava Jelly      Origin: American	Guyana Black Cake      Origin: Guyana
Green Oat Pancakes      Origin: American	Guava Juice      Origin: Bahamas	Guyana Black Pudding      Origin: Guyana
Green Olive and Seaweed Tapanade      Origin: Britain	Guava Nectar      Origin: Hawaii	Guyana Pressure-cooker Mango Sour      Origin: Guyana
Green Papaya Curry with Fresh Coconut      Origin: Pitcairn Islands	Guava Peppersauce      Origin: Turks Caicos	Guyana White Pudding      Origin: Guyana
Green Pea and Liver Curry      Origin: Sri Lanka	Guava Sorbet      Origin: Saint Barthelemy	Guyanese Curried Chickpeas      Origin: Guyana
Green Pineappleweed Tea      Origin: Britain	Guava Squares      Origin: Namibia	Guyanese Hot Pepper Sauce      Origin: Guyana
Green Pistachio Muffins (Green Pistachio Muffins)      Origin: American	Guelder Rose and Crabapple Jelly      Origin: Britain	Gwledd Gŵydd â Llenwad o Fricyll (Apricot-stuffed Festive Goose)      Origin: Welsh
Green Tea Smoothie      Origin: Britain	Guernsey Gâche (Fruit Bread Loaf)      Origin: Guernsey	Hígado Aromático (Aromatic Liver)      Origin: Colombia
Green Tomato Mincemeat      Origin: Canada	Guiana Black Cake      Origin: French Guiana	Habanero Hot Sauce      Origin: America
Greengage and Almond Tart      Origin: Britain	Guiana Mango Chutney      Origin: French Guiana
Greengage and Mint Gelato      Origin: Italy	Guinea Fowl with Coconut Cream      Origin: Zimbabwe

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