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 5140 recipes in total:

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Mango Falooda      Origin: Pakistan	Marinade Verte (Green Seasoning)      Origin: Saint-Martin	Massaman Beef Curry      Origin: Thailand
Mango Lassi      Origin: India	Marinade Verte (Green Seasoning)      Origin: Sint Maarten	Massaman Curry Paste      Origin: Thailand
Mango Papaya Sherbet      Origin: Nauru	Marinated Tofu Skewers      Origin: Britain	Massaman Curry Paste      Origin: Thailand
Mango Pomelo Sago Pudding      Origin: China	Maritozzi (Roman-style Cream Buns)      Origin: Italy	Massaman Mutton Curry      Origin: Thailand
Mango Pudding      Origin: China	Maritozzi (Roman-style Cream Buns)      Origin: Vatican City	Massaman Nuea (Beef Masaman Curry)      Origin: Thailand
Mango Sauce      Origin: Nigeria	Marjoram Jelly      Origin: Britain	Massaman Nuea (Beef Massaman Curry)      Origin: Thailand
Mango Seboseb      Origin: Palau	Markit Ommalah (Chickpea and Lentil Stew)      Origin: Tunisia	Mataba au Poisson (Mataba with Fish)      Origin: Comoros
Mango Smoothie      Origin: American	Marmalêd Pedwar Ffrwyth (Four-fruit Marmalade)      Origin: Welsh (Patagonia)	Matambre Arrollado (Argentinan Stuffed Rolled Beef)      Origin: Argentina
Mango Smoothie      Origin: British	Marmalade Cake      Origin: Scotland	Matapa de Abóbora (Pumpkin Matapa)      Origin: Mozambique
Mango Sorbet      Origin: Britain	Marmalade of Quinces of Damsons      Origin: British	Mattar Paneer Curry      Origin: India
Mango wedi Piclo (Pickled Mangoes)      Origin: Welsh	Marmalade Queen of Puddings      Origin: British	Mattar Panir      Origin: Britain
Mangoé Rafalari (Spicy Mango Stew)      Origin: Guinea	Marmalêd Eirin Gwyrdd (Greengage Marmalade)      Origin: Welsh	Matzo Meal Biscuits      Origin: Jewish
Mangoes with Sticky Coconut Rice      Origin: Brunei	Marmaled Grawnffrwyth (Grapefruit Marmalade)      Origin: Welsh	Mauritian Prawn Curry      Origin: Mauritius
Mangsher Brown Stew (Mutton Brown Stew)      Origin: Anglo-Indian	Maroumbo ya Nadzi (Tripe with Bananas)      Origin: Mayotte	Mavi      Origin: Puerto Rico
Mangú      Origin: Dominican Republic	Marquise au Chocolat      Origin: France	Mawa Gujiya      Origin: India
Mangue Confite (Candied Mango)      Origin: Mali	Marrakech Vegetable Curry      Origin: Morocco	Mawmene (Chicken in White Wine with Dates and Pine Nuts)      Origin: England
Manhattan Seafood Stew      Origin: American	Marrow and Orange Cake with Cashew Butter      Origin: Britain	Mayiritsa (Easter Soup)      Origin: Greece
Mani (Rice Sweet Dish)      Origin: India	Marrow Patties      Origin: British	Mayonnaise      Origin: France
Mansfield Gooseberry Pie      Origin: England	Marsh Samphire with Red Chilli and Olive Oil      Origin: Fusion	Mayonnaise Sauce      Origin: France
Mantecadas (Spanish Cinnamon Biscuits)      Origin: Morocco	Martinsgans (St Martin's Goose)      Origin: Switzerland	Mazze de Tamburo (Fried Shaggy Parasols)      Origin: Italy
Manx Broth for a Wedding      Origin: Manx	Martinsgans (St Martin's Goose)      Origin: Vatican City	Mbakhal      Origin: Senegal
Manx Bunloaf      Origin: Manx	Maryland Chicken Kebabs      Origin: American	MBakhal aux Arachides (MBakhal with Peanuts)      Origin: Senegal
Manx Kipper and Black Pudding Cakes      Origin: Manx	Marzipan Centre Bundt Cake      Origin: Fusion	Mbaxal Dieune      Origin: Senegal
Manx Queenies with Cucumber and Wild Fennel      Origin: Manx	Marzipan Dates      Origin: Scotland	Mbolo      Origin: Equatorial Guinea
Maple and Orange Chantenay Carrots      Origin: Britain	Marzipanschweine (German Marzipan Pigs)      Origin: Germany	Meadowsweet Cordial      Origin: Britain
Maraq Bilaash (Cherry Tomato Sauce)      Origin: Somalia	Mas Huni      Origin: Maldives	Meadowsweet Lemon Curd      Origin: Britain
Maraq Fahfah (Somali Soup)      Origin: Somalia	Masak Lemak (Cabbage in Coconut Milk Gravy)      Origin: Malaysia	Meatballs in Garlic Broth      Origin: Algeria
Maraq Fahfah (Somali Soup)      Origin: Somaliland	Masala Lamb Chops      Origin: Pakistan	Mebos (Preserved Apricot Spheres)      Origin: South Africa
Maraq Hilib Ari (Goat Meat Stew)      Origin: Somalia	Masala Omelette with Avocado and Coriander Salsa      Origin: South Africa	Mechoui (Dried-fruit Stuffed Leg of Lamb)      Origin: Mauritania
Marchpane      Origin: Britain	Masala Snoek      Origin: South Africa	Medeeda (Finger Millet Porridge with Yoghurt)      Origin: Sudan-a
Maria Rundell's Chicken Curry      Origin: Britain	Mascarpone Cupcakes with Strawberry Glaze      Origin: American	Medieval Simnel Cake      Origin: England
Marigold Jelly      Origin: Britain	Masfouf bin Narine (Couscous and Nut Dessert)      Origin: Tunisia	Medieval Sweeteners Vino Cotto      Origin: Italy
Marillenknoedel (Austrian Apricot Dumplings)      Origin: Austria	Masghouf (Iraqi Grilled Fish)      Origin: Iraq
Marinade Verte (Green Seasoning)      Origin: Saint Barthelemy	Massa (Mini Millet Pancakes)      Origin: Burkina Faso

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