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 5140 recipes in total:

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Kreooli krabi-kotletid (Dominican Creole Crab Cakes)      Origin: Dominica	Lafet Time (Honey-glazed Pork with Salad)      Origin: Vanuatu	Lamprais Rice      Origin: Sri Lanka
Kroeung Samlor (Khmer Yellow Kroeung)      Origin: Cambodia	Lahm Lhalou (Lamb Stew with Prunes)      Origin: Algeria	Land's End Syllabub      Origin: England
Krokèchi (Prawn Croquettes)      Origin: Aruba	Lahmajoun      Origin: Armenia	Langoustes grillées au beurre vanillé (Grilled Lobsters with Vanilla Butter)      Origin: New Caledonia
Kuşburnu çorbası (Rosehip and Meatball Soup)      Origin: Turkey	Lait de Corossol (Soursop Milk)      Origin: Senegal	Langoustes grillées sauce antillaise (Grilled Spiny Lobster with Antillean Sauce)      Origin: Sint Maarten
Kuah Kuning (Yellow Gravy Soup)      Origin: Papua	Laj Ntses (Fish Larb)      Origin: Laos	Langoustes grillées sauce antillaise (Grilled Spiny Lobster with Antillean Sauce)      Origin: Saint Barthelemy
Kubani (Dried Apricot Dessert)      Origin: India	Lakh      Origin: Senegal	Langoustes grillées sauce antillaise (Grilled Spiny Lobster with Antillean Sauce)      Origin: Saint-Martin
Kubecake      Origin: Ghana	Lakh Mauritanienne      Origin: Mauritania	Lao Tam Som (Lao Green Papaya Salad)      Origin: Laos
Kuchela      Origin: Trinidad	Lakka Keitto (Cloudberry Soup)      Origin: Finland	Lapas (Griddled Limpets)      Origin: Portugal
Kuku Paka (Chicken-coconut Curry)      Origin: East Africa	Lakkahyytelö (Finnish Cloudberry Jelly)      Origin: Finland	Laplap      Origin: Vanuatu
Kukulhu Riha (Maldives Chicken Curry)      Origin: Maldives	Laksa      Origin: Malaysia	Lapskaus      Origin: Norway
Kukulu Musamma      Origin: Sri Lanka	Laksa Paste      Origin: Singapore	Large Fungal Caps a Cotoletta      Origin: Britain
Kulich (Russian Easter Cake)      Origin: Russia	Laksa Paste      Origin: Malaysia	Lasary Citron (Lemon Condiment)      Origin: Reunion
Kulich (Russian Easter Bread)      Origin: Russia	Laksa Paste II      Origin: Malaysia	Lasary Manga (Mango Condiment)      Origin: Madagascar
Kunun gyada      Origin: Nigeria	Lam Veritab (Fried Breadfruit)      Origin: Haiti	Laska      Origin: Malaysia
Kupus Salata (Croatian Cabbage Salad)      Origin: Croatia	Lamb & Water Mint Meatballs      Origin: Britain	Last-minute Mincemeat Christmas Cake      Origin: Britain
Kurambiedes (Greek Christmas Biscuits)      Origin: Greece	Lamb and Apricot Cape Malay Curry      Origin: South Africa	Launceston Cake      Origin: Britain
Kuru Börülce (Black-eyed Bean Salad)      Origin: Northern Cyprus	Lamb Biryani      Origin: India	Lavender Lemonade      Origin: American
Kutia      Origin: Ukraine	Lamb Chops with Pine-nut Lemon Crust      Origin: Fusion	Lavender Tea Biscuits      Origin: American
Kwarezimal (Maltese Lenten Cake)      Origin: Malta	Lamb Dhan Saag      Origin: India	Lawves (Walnut Fudge)      Origin: Uzbekistan
Kwarezimal (Almond Cakes)      Origin: Malta	Lamb Dhansak      Origin: Britain	Layer Cake      Origin: British
Kyazangi Kaukswe (Rice Noodles with Curry)      Origin: Myanmar	Lamb Koftas      Origin: North Africa	Le Canard au tangor et à la Vanille (Clementine and Vanilla Duck)      Origin: Reunion
Kydonion syn Meliti (Honeyed Quinces)      Origin: Roman	Lamb Noisettes with Bilberries      Origin: Britain	Le Galapian      Origin: Monaco
Kyet tha Kar la Thar Hin (Chicken and Squash Curry)      Origin: Myanmar	Lamb Noisettes with Tomato Salsa      Origin: British	Le Me Tsolola      Origin: Comoros
Kyinkyinga (Beef and Liver Kebabs)      Origin: Ghana	Lamb Shank and Parsnip Pie      Origin: New Zealand	Le michon breton (Breton michon)      Origin: France
Kykeon (Barley Water)      Origin: Roman	Lamb Shank Madras      Origin: India	Le Vitréais, le gâteau aux pommes de Vitré (Vitré Apple Cake)      Origin: France
Lémou Hari (Lemon Juice with Ginger)      Origin: Niger	Lamb Shashliks with Rosemary and Garlic      Origin: Turkey	Lebanese Hummus      Origin: Lebanon
L'Ham Lahlou (Sweet Lamb for Ramadan)      Origin: Algeria	Lamb Souvlaki with Tzatziki      Origin: Greece	Lebanese-style Braaied Fruit Salad      Origin: South Africa
La Bandera Dominicana (The Dominican Flag)      Origin: Dominican Republic	Lamb Stew with Chestnuts and Pomegranates      Origin: Georgia	Leche Frys in Lentoun (Almond Milk Fruit Pie)      Origin: England
La Bouillie      Origin: Chad	Lamb Stifado      Origin: Cyprus	Leche Lumbard (Lombardy Cream)      Origin: England
La Pastiera di Grano (Neapolitan Easter Cake)      Origin: Italy	Lamb Stuffed with Chicken      Origin: Montenegro	Lechon (Roasted Pig)      Origin: Philippines
Laal Chicken Curry      Origin: Britain	Lamb Tagine Pie      Origin: Fusion	Lechón (Puerto Rican Roast Pork)      Origin: Puerto Rico
Laap (Beef Salad)      Origin: Laos	Lamb with Mango and Chilli      Origin: Fusion	Left-over Game Curry      Origin: India
Lablabi      Origin: Tunisia	Lambropsomo (Greek Easter Bread)      Origin: Greece
Lacto-fermented Japanese Knotweed Pickles      Origin: Britain	Lampara Curry      Origin: Sri Lanka

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