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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Hotpot Porc y Gaeaf (Wintery Pork Hotpot)      Origin: Welsh	Indian Chilli Dipping Sauce      Origin: Britain	Irish Shortcakes      Origin: Ireland
Hoummi Kopanisti (Chickpea Dip)      Origin: Cyprus	Indian-spiced Leftover Christmas Roast Veg      Origin: Britain	Irish Sodabread Muffins      Origin: Ireland
Houska (Bohemian Sweet Bread)      Origin: Czech	Indian-style Spicy Baby Potatoes      Origin: Britain	Irish Stout Pudding with Whiskey Cream      Origin: Ireland
Houska (Bohemian Easter and Christmas Cake)      Origin: Czech	Individual Christmas Cakes      Origin: Canada	Irish Treacle Loaf      Origin: Ireland
Howtowdie Stuffing      Origin: Scotland	Indo-Chinese Ginger Chicken      Origin: India	Irish Whiskey Syllabub      Origin: Ireland
Huachingngo Yucateco (Red Snapper, Yucatan Style)      Origin: Mexico	Indonesian Black Squid Curry      Origin: Indonesia	Irn-Bru Pakoras      Origin: Scotland
Hufen Iâ Gyda Rym (Ice Cream with Rum)      Origin: Welsh	Indonesian Curry Spice Paste      Origin: Indonesia	Isi Ewu (Spiced Goat Head)      Origin: Nigeria
Hummingbird Cake      Origin: American	Indonesian Peanut Sauce      Origin: Indonesia	Island Fish Tea      Origin: Bahamas
Hummus with Muqmad      Origin: Djibouti	Indonesian-style Spicy Cod      Origin: Fusion	Islay Loaf      Origin: Scotland
Hummus with Oodkac      Origin: Somalia	Indulgent Cherry Chocolate Cake      Origin: Britain	Ispanaklı Kek (Spinach Cake)      Origin: Turkey
Hungry Monk Banoffee Pie      Origin: England	Ingelegde Vis (Pickled Fish)      Origin: South Africa	Israeli Mamul (Israeli Date Pastries)      Origin: Israel
Huni Roshi (Coconut Flatbread)      Origin: Maldives	Injeolmi Bingsu (Korean Milk Ice Sorbet with Rice Cakes)      Origin: Korea	Israeli Salad      Origin: Israel
Hwyaden Wyllt gyda Saws Mwyar Duon (Wild Duck with Blackberry Sauce)      Origin: Welsh	Insal Nga Lapu Lapu (Grilled Grouper with Aubergine-prune Compote)      Origin: Philippines	Italian Cake Christmas Pudding      Origin: Fusion
Hypotrimma (Condiment Sauce)      Origin: Roman	Insalata Caprese      Origin: Italy	Italian Salad Dressing      Origin: France
Iab      Origin: Ethiopia	Insalata con Fiori di Malva e Salicornia (Mallow Flower and Marsh Samphire Summer Salad)      Origin: Italy	Italianate Easter Cheesecake      Origin: Britain
Iced Cherry Cake      Origin: Scotland	Insane Trini Hot Sauce      Origin: Trinidad	Item Aliam ad Eum Impensam (The Same Thing, With Other Ingredients)      Origin: Roman
Iced Coconut Soup      Origin: Cayman Islands	Intensely Chocolatey Sables      Origin: France	Iumbolls      Origin: Britain
Iced Curry Soup      Origin: Britain	IPA-pickled Hop Stoots      Origin: Britain	Ius Alexandrinum in Pisce Asso (Alexandrine Sauce for Baked Fish)      Origin: Roman
Iced Raspberry and Eggnog Trifle Cake      Origin: Britain	Iraqi Dolma      Origin: Iraq	Ius Diabotanon in Pisce Frixo (A Herb Sauce for Fried Fish)      Origin: Roman
Idichakka Thoran (Raw Jackfruit Curry)      Origin: India	Irish Apple Cake      Origin: Ireland	Ius Frigidum in Porcellum Elixum (Cold Sauce for Boiled Suckling Pig)      Origin: Roman
Igra Stobá (Liver Stew)      Origin: Bonaire	Irish Boiled Cake      Origin: Ireland	Ius in Anguilla (Sauce for Eels)      Origin: Roman
Igra Stobá (Liver Stew)      Origin: Curacao	Irish Farm Broth      Origin: Ireland	Ius in copadiis II (Sauce for Choice Cuts II)      Origin: Roman
Ikan Assam Pedas (Hot-and-sour Fish Stew)      Origin: Malaysia	Irish Farmhouse Scones      Origin: Ireland	Ius in copadiis III (Sauce for Choice Cuts III)      Origin: Roman
Ikan Bungkus Papua (Papuan Fish Wrap)      Origin: Papua	Irish Ginger Cake      Origin: Ireland	Ius in Cornutam (Sauce for Horned Fish)      Origin: Roman
Ikan Sabuko (Grilled Tamarind Fish)      Origin: East Timor	Irish Johnny Cakes      Origin: Ireland	Ius in Dentice Asso (Sauce for Baked Bream)      Origin: Roman
Imam Bayildi (The Imam Fainted)      Origin: Turkey	Irish Kidney Soup      Origin: Ireland	Ius in Diversis Avibus (Sauce for Various Birds)      Origin: Roman
Imqaret (Date Diamonds)      Origin: Malta	Irish Moss Blancmange      Origin: Ireland	Ius in elixam (Sauce for Boiled Meats)      Origin: Roman
In copadiis ius album (White Sauce for Choice Cuts)      Origin: Roman	Irish Moss Ginger Mousse      Origin: Ireland	Ius in elixam allecatum (Fish-pickle Sauce for Boiled Meat)      Origin: Roman
In Perdice (Of Partridge)      Origin: Roman	Irish Moss Jelly      Origin: Ireland	Ius in elixam anethatum crudum (Aniseed Marinade for Pork Delicacies)      Origin: Roman
In Piscibum Elixis (Of Poached Fish)      Origin: Roman	Irish Plum Cake      Origin: Ireland	Ius in Mugile Salso (Sauce for Salted Grey Mullet)      Origin: Roman
In Struthione Elixo (Of Boiled Ostrich)      Origin: Roman	Irish Potato Cake      Origin: Ireland	Ius in Mullo Taricho (Sauce for Salted Red Mullet)      Origin: Roman
In Torpedine Elixa (Sauce for Boiled Ray)      Origin: Roman	Irish Railway Cake      Origin: Ireland	Ius in Murena Assa (Sauce for Grilled Moray Eel)      Origin: Roman
Inafliton Lemai (Fried Breadfruit Slices)      Origin: Comoros	Irish Rink Cake      Origin: Ireland
Inarizushi (Inari Sushi)      Origin: Japan	Irish Saffron Cake      Origin: Ireland

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