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 5326 recipes in total:

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Kazakiye Riz (Kazkah Rice)      Origin: Kazakhstan	Kharcho Soup (Georgian Beef and Rice Soup)      Origin: Georgia	Kobi Sabji (Cabbage Sabji)      Origin: India
Ke'lagu'en Uhang (Prawns and Peppers)      Origin: Guam	Khatmitthi Raani (Tamarind Chutney)      Origin: India	Kocktail Yafo (Fish Cocktail)      Origin: Israel
Ke'lagu'en Uhang (Prawns and Peppers)      Origin: Northern Mariana Islands	Khatta Curry      Origin: India	Koenigsberger Klopse (German Meatballs)      Origin: Germany
Kebab Shop Garlic Sauce      Origin: Turkey	Khatta Meetha (Cabbage Curry)      Origin: India	Kohl Westfalisch (Westphalian Cabbage II)      Origin: Germany
Kedgeree 2      Origin: Fusion	Khnom Jin Namya (Catfish Curry over Noodles)      Origin: Thailand	Kohlapuri Chicken (Maharashtra Chicken Curry)      Origin: India
Kedgeree Fisherman's Pie with Winter Vegetable Topping      Origin: Britain	Khoresht-e Gheymeh (Persian Lamb Stew with Dried Limes and Split Peas)      Origin: Iran	Koki      Origin: Cameroon
Keema Naan      Origin: India	Khoresht-e Loobia (Stewed Mutton with String Beans)      Origin: Iran	Kokoda (Oceanian Ceviche)      Origin: Fiji
Keftedes (Greek Meatballs)      Origin: Greece	Khoresht-e Zereshk (Barberry, Lamb and Nut Stew)      Origin: Iran	Kokoda (Fijian Ceviche)      Origin: Fiji
Kelaguen Mannok (Chamorro-style Chicken Salad)      Origin: Guam	Khoreshte Kalal (Lamb Stew with Barberry Sauce)      Origin: Iran	Kokoda (Oceanian Ceviche)      Origin: Papua New Guinea
Kelaguen Mannok (Chamorro-style Chicken Salad)      Origin: Northern Mariana Islands	Khowsuey      Origin: Chile	Kokoda (Oceanian Ceviche)      Origin: Solomon Islands
Kelewele (Hot Plantain Chips)      Origin: Ghana	Khubani ka Meetha (Apricot Mousse)      Origin: India	Kokum Kari (Kokam Curry)      Origin: India
Keleya Zaara (Tunisian Lamb with Saffron)      Origin: Tunisia	Khumb Matar (Mushroom and Green Pea Curry)      Origin: India	Kolacky      Origin: Poland
Kelia Ayam (Indonesian Chicken Curry)      Origin: Indonesia	Kibbeh      Origin: Lebanon	Kolfskål (Danish Buttermilk Dessert Soup)      Origin: Denmark
Kemyskans Haf (Summer Punch)      Origin: England	Kibbeh      Origin: Syria	Kolokasi (Greek Cypriot Taro with Pork)      Origin: Cyprus
Kendal Pepper Cake      Origin: England	Kid Goat Korma      Origin: Anglo-Indian	Kombdi Masala      Origin: India
Kentish Lenten Pie      Origin: British	Kilo'a      Origin: Tokelau	Kongodo (Peanut Brittle)      Origin: Equatorial Guinea
Kenyan Chilli Tomato Sauce      Origin: Kenya	Kima (Chopped Beef and Chilli Fry)      Origin: Senegal	Kotlet Schabowy (Polish Breaded Pork Cutlet)      Origin: Poland
Kenyan Kima (Chopped Beef Chilli-fry)      Origin: Kenya	King Cake      Origin: Europe	Kotleta de-voliay (Russian Chicken Kiev)      Origin: Russia
Kenyan Matoke      Origin: British	King Prawn Pathia      Origin: Britain	Kouign amann aux pommes (Kouign Amann with Apples)      Origin: France
Kenyan Mchuzi wa Samaki (Swahili Fish Curry)      Origin: Kenya	Kingdom of Fife Pie      Origin: Scotland	Kräftskiva (Swedish Crayfish Boil)      Origin: Sweden
Ker-Y-Pom (Apple in Shortbread)      Origin: France	Kip Pastei (Surinamese Chicken Pie)      Origin: Suriname	Kreatossoupa (Meat Soup)      Origin: Greece
Kerala Plantain Errisery      Origin: India	Kipper Cream      Origin: Scotland	Kreooli krabi-kotletid (Dominican Creole Crab Cakes)      Origin: Dominica
Keres Choklet (Cherry Chocolate Biscuits)      Origin: England	Kippers with Marmalade      Origin: Britain	Kroeung Samlor (Khmer Yellow Kroeung)      Origin: Cambodia
Kerrieboontjies (South African Curried Beans)      Origin: South Africa	Kiri Bath (Coconut Milk Rice)      Origin: Sri Lanka	Krokèchi (Prawn Croquettes)      Origin: Aruba
Kesar Mango Curry      Origin: India	Kiribati Poi      Origin: Kiribati	Kuşburnu çorbası (Rosehip and Meatball Soup)      Origin: Turkey
Keshi Yena (Filled Cheese Shells)      Origin: Aruba	Kirsch-Schnitzel (Veal Cutlets With Cherry Sauce)      Origin: Germany	Kuah Kuning (Yellow Gravy Soup)      Origin: Papua
Khajoor ke Laddu (Date and Fruit Sweetmeat Balls)      Origin: Pakistan	Kirsebærkage (Cherry Cake)      Origin: Denmark	Kubani (Dried Apricot Dessert)      Origin: India
Khajoor Pak (Date and Milk Sweetmeats)      Origin: Pakistan	Kishmish Vashli Tolma      Origin: Armenia	Kubecake      Origin: Ghana
Khamas (Persian Dried Fruit Dessert)      Origin: Iran	Kissuto Rombo (Baked Kid Goat)      Origin: Sao Tome	Kuchela      Origin: Trinidad
Khanom Jeen Nam Ya (Khanom Jeen Noodles)      Origin: Thailand	Kittitian Jerk Chicken      Origin: Saint Kitts	Kuku Paka (Chicken-coconut Curry)      Origin: East Africa
Khanom Jeen Nam Ya (Khanom Jeen Noodles)      Origin: Thailand	Kittitian Style Conkies      Origin: Saint Kitts	Kukulhu Riha (Maldives Chicken Curry)      Origin: Maldives
Khao Man (Coconut Rice)      Origin: Brunei	Kiwi Fruit Sorbet      Origin: British	Kukulu Musamma      Origin: Sri Lanka
Khao Pune (Chicken Curry Noodles)      Origin: Laos	Knedle sa Sljivama (Potato Dumplings with Plums)      Origin: Serbia
Kharcho (Georgian Beef and Rice Soup)      Origin: Georgia	Knotweed and Apple Fruit Leather      Origin: Britain

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