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 4121 recipes in total:

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Pargo rojo frito (Fried Red Snapper)      Origin: Dominican Republic	Pastes hern lagesek (Stargazy Pie)      Origin: England	Pear and Blackberry Cobbler      Origin: Britain
Parilla de Pescado (Barbecued Fish)      Origin: Equatorial Guinea	Pašticada (Dalmatian Beef Stew with Prunes and Apples)      Origin: Croatia	Pear Raspberry Smoothie      Origin: American
Parma Ham and Horseradish Greens Strata      Origin: Britain	Pastiera di Grano (Neapolitan Grain Pie)      Origin: Italy	Pears in Honey Syrup      Origin: China
Parma Ham and Squash Blossom Strata      Origin: Britain	Pastiera di Pasqua (Easter Ricotta Cake)      Origin: Italy	Pears with Cinnamon and Wine      Origin: Roman
Parmesan Orzo      Origin: Italy	Pastiera Napoletana (Naples Easter Cakes)      Origin: Italy	Peeres in Confyt (Pears in Confit)      Origin: England
Parseli Brithyll a Thatws Cynnar (Trout and New Potato Parcels)      Origin: Welsh	Pâte d'awara (Awara paste)      Origin: French Guiana	Peixinhos da Horta (Deep Fried Battered Beans)      Origin: Portugal
Parseli daenog y môr gyda pesto (Sea Bass Parcels with Pesto)      Origin: Welsh	Pâte Feuilletée (Puff Pastry)      Origin: France	Peking Duck      Origin: China
Party Jollof Rice      Origin: Nigeria	Pâtés à la Goyave (Guava Pasties)      Origin: Martinique	Peli bara lawr, perlysiau a lemwn gyda saws iogwrt (Laverbread, Herb and Lemon Balls with Yoghurt Sauce)      Origin: Welsh
Pasca de Pasti (Romanian Easter Cheesecake)      Origin: Romania	Patina de Cydoneis (A Dish of Quinces)      Origin: Roman	Peli Rwm Nadolig (Christmas Rum Balls)      Origin: Welsh
Pashka      Origin: Russia	Patina de Persicis (A Dish of Peaches)      Origin: Roman	Pem Pem      Origin: Gambia
Paska Babka (Easter Babka)      Origin: Belarus	Patina de piris (Pear Souflé)      Origin: Roman	Penang Prawn Curry      Origin: Thailand
Paska Babka (Easter Babka)      Origin: Russia	Patina de Pisce Lupo (A Dish of Service-berries)      Origin: Roman	Penang-style Nyonya Fish Curry      Origin: Malaysia
Paska Babka (Easter Babka)      Origin: Ukraine	Patina de Sabuco (Elderberry Souflée)      Origin: Roman	Penfras Cymraeg Wedi Pobi (Welsh Cod Bake)      Origin: Welsh
Paska Bobka (Polish Easter Bread)      Origin: Poland	Patina Fusilis (A Dish of Wild Herbs)      Origin: Roman	Penhaearn Pob (Roast Gurnard)      Origin: Welsh
Paskha (Russian Easter Cheesecake)      Origin: Russia	Patinam ex Lacte (Milk Casserole)      Origin: Roman	Penne with Edible Flowers      Origin: Britain
Passatelli in Brodo (Passatelli in Broth)      Origin: Italy	Patna or Bombay Pickled Onions      Origin: Anglo-Indian	Pennywise Fruit Cake      Origin: British
Passatelli in Brodo (Passatelli in Broth)      Origin: San Marino	Pato con Aceitunas (Duck with Olives)      Origin: Spain	Penwaig Wedi Stwffio (Stuffed Herring)      Origin: Welsh
Passion Cake      Origin: Britain	Pau-Pau Chatni (Papaya Chutney)      Origin: Seychelles	Penwaig wedi Stwffio (Stuffed Herring)      Origin: Welsh
Passion Fruit and Orange Butterfly Cakes      Origin: Britain	Pav Bhaji (Spicy Vegetables with Bread)      Origin: India	Penzance Cake      Origin: England
Passion Fruit Soufflé      Origin: Britain	Pavo de Navidad (Spanish-style Christmas Turkey)      Origin: Spain	Penzance Cake II      Origin: England
Passionfruit Crème Patissière      Origin: Saint Barthelemy	Pawpaw Stew      Origin: Ghana	Penzance Cake III      Origin: England
Passionfruit Sorbet      Origin: Britain	Payne Foundow (Medieval Bread Pudding)      Origin: England	Penzance Grey Mullet      Origin: Cornwall
Pastéis de nata (Cream Custards)      Origin: Portugal	Pe Htamin (Lentil Rice)      Origin: Myanmar	Pepones et Melones (Water and Honey Melons)      Origin: Roman
Pasta Frolla      Origin: Italy	Pe Kyar Zan Thoke (Glass Noodle Salad)      Origin: Myanmar	Pepper Chicken      Origin: Sierra Leone
Pasta Piri-piri (Piri-piri Chilli Paste)      Origin: Portugal	Peach Melba Cheesecake      Origin: Britain	Pepper Soup      Origin: Liberia
Pastai Briwgig a Llugaeorn (Pork Mince and Cranberry Mini Pies)      Origin: Welsh	Peach Preserve      Origin: Britain	Pepper Soupe de Poisson (Fish Pepper Soup)      Origin: Cameroon
Pastai Katt (Katt Pie)      Origin: Welsh	Peach Preserve Glazed Ham      Origin: Britain	Peppered Snails      Origin: Nigeria
Pastai Nadolig Eidion a Chlementin (Christmas Beef and Clementine Pie)      Origin: Welsh	Peach Sherbet      Origin: American	Pera piña (Dominican Rice and Pineapple Drink)      Origin: Dominican Republic
Pastai Penfro (Pembrokeshire Pies)      Origin: Welsh	Peach Sherbet Smoothie      Origin: American	Percebes Tapas (Gooseneck Barnacles Tapas)      Origin: Spain
Pastechi di Tonijn (Tuna Pastechi)      Origin: Aruba	Peach Smoothie      Origin: American	Perdicem cum pluma (Sauce for Wood Pigeon or Partridge)      Origin: Roman
Pastechi di Tonijn (Tuna Pastechi)      Origin: Curacao	Peach Sorbet      Origin: American	Peri Peri Kari Camarão (Fiery Prawn Curry)      Origin: Mozambique
Pastelillos de Guayaba (Guava Pastries)      Origin: Puerto Rico	Peanut and Chicken Kebabs      Origin: Britain	Peri Peri Sauce      Origin: India
Pastelón de Harina de Maíz (Cornmeal and Beef Casserole)      Origin: Dominican Republic	Peanut Nougat      Origin: Rwanda
Pastes hern lagesek (Stargazy Pie)      Origin: England	Peanut-crusted basa fillets      Origin: Britain

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