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 4619 recipes in total:

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Mini Blueberry and Lemon Muffins      Origin: Britain	Momo Achar      Origin: Nepal	Moscow Mule Cocktail      Origin: Traditional Cocktail
Mini Chocolate Cupcakes      Origin: Britain	Monkfish Choo Chee Curry      Origin: Britain	Moukhbaza      Origin: Sudan
Mini Crab Cakes      Origin: Fusion	Monkfish Skewers with Coconut and Coriander      Origin: Britain	Mourgh (Afghan Chicken)      Origin: Afghanistan
Mini Curried Shepherd's Pie      Origin: South Africa	Monkfish with Potatoes, Artichokes and Prosciutto      Origin: Britain	Mousse de Corossol (Soursop Mousse)      Origin: Senegal
Mini Victoria Sandwiches      Origin: Britain	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: French Guiana	Mousseline de fruit à pain (Breadfruit mousseline)      Origin: Martinique
Mint Chutney      Origin: Britain	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: Saint Barthelemy	Mozambican Prego no Pão (Mozambican Prego Rolls)      Origin: Mozambique
Mint Flower Ice Cream      Origin: Britain	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: Saint-Martin	Mozambique Peri-Peri      Origin: Mozambique
Mint Jelly      Origin: Britain	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: Guadeloupe	Mozambique Prawns      Origin: Mozambique
Minted Fruit Kebabs      Origin: South Africa	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: Martinique	Mr Arnott's Currie      Origin: Britain
Minutal Dulce ex Citriis (Sweet Citron Ragout)      Origin: Roman	Montrose Cakes      Origin: Scotland	Mrs Beeton Herodotus Pudding      Origin: Britain
Minutal ex Praecoquis (Apricot Ragout)      Origin: Roman	Montserrat Jerk Prawns      Origin: Montserrat	Mrs Beeton's Anchovy Sauce      Origin: Britain
Minutal ex Rosis (Ragout of Roses)      Origin: Roman	Montserratian Mango Chutney      Origin: Montserrat	Mrs Beeton's Recipe for Brill      Origin: Britain
Minutal Matianum (Pork with Apples)      Origin: Roman	Montserratian Rice and Peas      Origin: Montserrat	Mshakiki (Comorian Kebabs)      Origin: Comoros
Miondo (Cassava Sticks)      Origin: Cameroon	Montserratian Souse      Origin: Montserrat	Mtsolola à la viande (Bananas and Meat)      Origin: Mayotte
Mispelkuchen mit Ingwer (Gingered Medlar Chocolate Cake)      Origin: Austria	Mooglai Tandoori Marinade      Origin: India	Muamba de Cabara (Goat Meat Muamba)      Origin: Angola
Mistura de especiarias (Portuguese Spice Mix)      Origin: Portugal	Mooli and Garlic Beef with Pine Nuts      Origin: Australia	Muamba de Galinha (Chicken Muamba)      Origin: Angola
Mitumba (Cassava Sticks)      Origin: Cameroon	Moos Bukaani (Fried Plantains)      Origin: Somalia	Muamba de Galinha (Angolan Chicken Muamba)      Origin: Angola
Mixed Grill Skewers      Origin: Britain	Moqueca de Camarão (Prawn Stew)      Origin: Angola	Mudda (Green Banana Dumplings)      Origin: Norfolk Island
Mixed Vegetable Pickle      Origin: India	Moqueca de Peixe (Braised Whole Fish)      Origin: Guinea-Bissau	Mudda (Green Banana Dumplings)      Origin: Pitcairn Islands
Moambé Stew      Origin: Congo	Moqueca de Pixe à Baiana (Grilled Fish, Baian Style)      Origin: Brazil	Mufete de Causo (Grilled Tilapia with Onion and Chilli Sauce)      Origin: Angola
Modelling Paste      Origin: Britain	Moroccan Almond Stuffing      Origin: Morocco	Muffins Orange et Citron (St Clements Muffins)      Origin: Saint Pierre
Mofo Akondro (Malagasy Banana Fritters)      Origin: Madagascar	Moroccan Braised Lamb      Origin: Morocco	Mughlai Beef Biriani      Origin: India
Moh Let Saung (Coconut Milk with Sago)      Origin: Myanmar	Moroccan Chicken Harira      Origin: Morocco	Muhammara (Syrian Sweet Pepper Spread)      Origin: Syria
Mohinga      Origin: Myanmar	Moroccan Chickpea Soup      Origin: Morocco	Mukbasa (Yemeni-style Roast Fish)      Origin: Djibouti
Moist Chocolate Sponge Cake      Origin: Ireland	Moroccan Harira      Origin: Morocco	Muland Saangi Ambat (Radish Pod Gravy)      Origin: India
Mojo Marinade      Origin: Cuba	Moroccan Haroseth      Origin: Morocco	Mulled Apple Juice      Origin: British
Molho de Piri-Piri (Mozambican Peri-peri Sauce)      Origin: Mozambique	Moroccan Harost Balls with Dates, Sultanas and Nuts      Origin: Morocco	Mulled Mead      Origin: Roman
Molho do piri piri (Protuguese Piri-piri sauce)      Origin: Portugal	Moroccan Shish Sesame Skewers      Origin: Morocco	Mulled Pomegranate Juice      Origin: Britain
Molho peri-peri moçambicano (Mozambican peri-peri sauce)      Origin: Mozambique	Moroccan Spice-rubbed Leg of Lamb      Origin: Morocco	Mulled Wine Cheesecake      Origin: Britain
Molho Piri-piri (Portuguese Piri-piri Sauce)      Origin: Portugal	Moroccan Spiced Lamb Shanks      Origin: Morocco	Mulled Wine Cheesecake II      Origin: Britain
Molleux chocolat cour de framboise (Chocolate Tarts with Raspberry Filling)      Origin: France	Moroccan Spiced Olives      Origin: Morocco	Mulled Wine Yule Stump Cake      Origin: Britain
Mologathanni Soup      Origin: Sri Lanka	Moroccan Vegetable Harira      Origin: Morocco	Mulled Winter Fruit Crumble      Origin: Britain
Mologothannie      Origin: Sri Lanka	Moroccan-style Lamb Kebabs      Origin: Fusion
Molokhia (Egyptian Greens Soup)      Origin: Egypt	Morue aux cranberries (Cod with Cranberry Sauce)      Origin: Saint Pierre

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