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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Liberian Rice Bread II      Origin: Liberia	Loomi (Black Limes)      Origin: Bahrain	Mackerel Tartare with Pickled Dulse      Origin: Britain
Liberian Sour Milk      Origin: Liberia	Loomi (Black Limes)      Origin: Oman	Mackerel with currant sauce and radicchio      Origin: Britain
Liboké de Poisson (Fish in Banana Leaf)      Origin: Central Africa	Loomi (Black Limes)      Origin: Qatar	Macrell wedi'i Grilio gyda Phiwrî Ffa a Garlleg a Iogwrt Bara Lawr (Mackerel Grilled with Broad Bean Puree, Garlic and Laver Bread Yoghurt)      Origin: Welsh
Ligge Estren Porth Navas (Port Navas Oyster Soup)      Origin: England	Loomi (Black Limes)      Origin: Saudi Arabia	Mada (Green Banana Dumplings)      Origin: Norfolk Island
Lilac Honey Cake      Origin: Britain	Loomi (Black Limes)      Origin: Qatar	Madaba (Cassava Leaf and Coconut Stew)      Origin: British
Lilac Honey Posset      Origin: Britain	Loquat Jam      Origin: Bahamas	Madeira Cake      Origin: Britain
Limón Pollo (Lemon Chicken)      Origin: Mexico	Loquat Leather      Origin: Bahamas	Madeira Cake II      Origin: Britain
Lime Curd      Origin: Britain	Lourenço Marques Prawns      Origin: South Africa	Madeira Loaf Cake      Origin: Britain
Lime Pepper Seasoning      Origin: Cayman Islands	Lowumbo (Ugandan Steamed Fish)      Origin: Uganda	Maelgi Rhost a Saws Bara Lawr (Roast Monkfish and Laverbread Sauce)      Origin: Welsh
Lime Pickle      Origin: India	Lucky Leprechaun Lime Drink      Origin: American	Mafa (Breadfruit Pudding)      Origin: Marshall Islands
Lime Pickle      Origin: India	Luk Marinovannyi      Origin: Georgia	Magic Lamb      Origin: Namibia
Lime Sherbet      Origin: British	Luncheon Cake      Origin: Britain	Magiritsa (Greek Easter Lamb Soup)      Origin: Greece
Lime-cured New Caledonian Blue Prawn Salad      Origin: New Caledonia	Luscious Lime Cupcakes      Origin: Britain	Magrets de Canard Fumés (Hot-smoked Duck Breasts)      Origin: France
Limelax (Lime Salmon)      Origin: Sweden	Luumuhilloa (Finnish Prune Jam)      Origin: Finland	Magrood (Libyan Date Biscuits)      Origin: Libya
Limonana      Origin: Israel	Lychee and Lime Sorbet      Origin: Fusion	Maharashtrian Masala Bhat (Spicy Maharashtrian Rice)      Origin: India
Limonata (Lemonade)      Origin: Turkey	Lychee Sorbet      Origin: Fusion	Mahonia Cordial      Origin: Britain
Limoo Amani (Persian Dried Limes)      Origin: Iran	Lychee Spice Smoothie      Origin: American	Mahonia Flower and Mint Lemonade      Origin: America
Linden Chocolate      Origin: France	Lyonnaise Sauce      Origin: British	Mahonia Jelly      Origin: Britain
Linden Flower Cordial      Origin: Britain	M'Chuzi wa Nyama (Tanzanian Curried Beef)      Origin: Tanzania	Maidd ac Ŵy (Egg Whey)      Origin: Welsh
Linden Lemonade      Origin: Britain	M'Chuzi wa Nyama (Zanzibar-style Beef Curry)      Origin: Britain	Maidd ac Ŵy Hwyaden (Duck Egg Whey)      Origin: Welsh
Linzer Torte      Origin: Germany	Maître d'Hôtel Sauce      Origin: British	Maids of Honour Tarts      Origin: Britain
Liquamen ex Piris (A Liquamen from Pears)      Origin: Roman	Maïs Grillé (Barbecued Corn Cobs)      Origin: Niger	Mainese (Cook Island Pink Potato Salad)      Origin: Cook Islands
Liv Syrnyk (Easter Cheesecake with Sultanas)      Origin: Ukraine	Maboke (Steamed Nile Perch)      Origin: Central African Republic	Maitohorsmia Hytelö (Fireweed Jelly)      Origin: Finland
Lo Sui (Chinese Master Sauce)      Origin: China	Mabuyu (Kenyan Baobab Candies)      Origin: Kenya	Maitrank (May-drink)      Origin: Luxembourg
Lobio Tkemali (Red Beans with Sour Plums and Balsamic Vinegar)      Origin: Georgia	Macadamia Tart      Origin: Australia	Majadito (Bolivian Rice and Beef)      Origin: Bolivia
Lobster Curry      Origin: Britain	Macaroon-topped Mince Pies      Origin: British	Makara (Banana Fritters)      Origin: Equatorial Guinea
Lobster Sauce      Origin: British	Macau Po Egg Tart (Pastéis de nata)      Origin: Macau	Makarara (Orange and Vanillla Comorian Sweet Cake)      Origin: Comoros
Locrio (Dominican One-pot Chicken and Rice)      Origin: Dominican Republic	Macedonia Tropical (Tropical Fruit Salad)      Origin: Spain	Make-ahead Mulled Wine Cake      Origin: Britain
Lokma (Syrup-drenched Doughnuts)      Origin: Turkey	Machboos Laham      Origin: Kuwait	Makerel in sauce (Mackerel in Sauce)      Origin: England
Lombo Enrolado (Stuffed and Rolled Pork Loin)      Origin: Brazil	Machli aur Tamatar (Curried Halibut with Tomatoes)      Origin: India	Makhan Chicken      Origin: India
Longan Tong Sui (Snow Fungus Dessert Soup)      Origin: China	Mackerel and Samphire Stew      Origin: Britain	Makovnjaca (Poppy Seed Roll)      Origin: Croatia
Lonumirus (Maldives Chilli Sambal)      Origin: Maldives	Mackerel and Tamarind Noodle Soup      Origin: Fusion	Makvlis Supi (Blackberry Soup)      Origin: Russia
Loomi (Black Lemons)      Origin: UAE	Mackerel in Breadfruit Gravy      Origin: Liberia
Loomi (Black Lemons)      Origin: Kuwait	Mackerel Stuffed with Samphire and Seasoned with Alexanders and Wild Fennel Seeds      Origin: Britain

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