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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Mullet Soup      Origin: Cornwall	N'dolé (Bitterleaf Stew)      Origin: Cameroon	Nigerian Fresh Fish Pepper Soup      Origin: Nigeria
Mulligatawney Soup      Origin: Britain	N'dolé avec Poisson (Fish and Bitterleaf Stew)      Origin: Gabon	Nigerian Pancakes with Prawns      Origin: Nigeria
Mulligatawny Soup      Origin: Anglo-Indian	Naatukodi Pulusu (Country Chicken Sour Curry)      Origin: India	Nila Bumbu Acar (Sour Spicy Carp)      Origin: Indonesia
Mulligatawny Soup      Origin: Britain	Nachinyonaya Forel (Stuffed Trout)      Origin: Georgia	Niramish Kochur Loti (Colocasia Stem Curry)      Origin: Bangladesh
Mulligatawny Soup      Origin: Anglo-Indian	Nactamales      Origin: Nicaragua	Nnam Owondo      Origin: Cameroon
Mumbai Pav Bhaji      Origin: India	Nali Sauce (Piri-piri Sauce)      Origin: Malawi	No Bake Cheesecake      Origin: Britain
Mumu      Origin: Papua New Guinea	Nalli Nihari (Mutton Shank Nihari)      Origin: India	No-bake Cheesecake 3      Origin: Scotland
Murgh Makhani (Butter Chicken)      Origin: India	Nam Pla Prik (Thai Spicy Fish Sauce)      Origin: Thailand	No-bake Cheesecake II      Origin: American
Murgh Rasedaar (Chicken Leg Curry)      Origin: India	Nam Ya Curry Paste      Origin: Thailand	No-bake Cheesecake IV      Origin: American
Murgh Tikka (Chicken Tikka)      Origin: India	Namibischer Bananenkuchen (Namibian Banana Cake)      Origin: Namibia	No-bake Lemon Cheesecake      Origin: American
Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Syria	Nan Mburu      Origin: Gambia	No-bake Lemon Soufflé      Origin: Britain
Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Jordan	Nasi Kuning (Yellow Rice)      Origin: Indonesia	Noix de St-Jacques à la crème d'oignons de Roscoff (Scallops with Roscoff Onion Cream)      Origin: France
Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Lebanon	Nata de Coco (Coconut Water Gel)      Origin: Philippines	Nom Banh Chok      Origin: Cambodia
Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Palestine	Navettes Bretonnes aux fruits rouges (Breton Navettes with Red Fruit)      Origin: France	Non-alcoholic Glögg      Origin: Sweden
Mushroom Croquettes      Origin: Belarus	Ndomba de Poisson (Fish Cooked in Banana Leaves)      Origin: Cameroon	Noodle Curry Paste      Origin: Laos
Mushroom Madras      Origin: Britain	Ndomba de Porc (Pork Cooked in Banana Leaves)      Origin: Cameroon	Nopal and Banana Smoothie      Origin: America
Musk Apple Cake      Origin: Jewish	Nettle and Spinach Cake      Origin: Britain	Normandy Cheesecake      Origin: Britain
Musky Honey Wings      Origin: Britain	Nettle Leaf Pesto      Origin: Britain	North-Africa Style Breast of Lamb      Origin: Fusion
Mussel Hodi      Origin: Sri Lanka	Nettle, Sorrel and Lentil Pâté      Origin: Britain	Nougat Glacé (Iced Nougat)      Origin: France
Mustard-glazed Flatfish      Origin: Britain	Neujahrsbrezel (New Year Pretzel)      Origin: Germany	Nouméa Sauce au Chien      Origin: New Caledonia
Mustikkapiirakka (Finnish Bilberry Pie)      Origin: Finland	Nevis Hot Pepper Sauce Recipe      Origin: Saint Kitts	Nthochi Bread (Banana Bread)      Origin: Malawi
Mutabal      Origin: Jordan	Nevis Jerk Marinade      Origin: Saint Kitts	Num Banh Choc (Rice Noodle Fish Soup)      Origin: Cambodia
Mutabbaq Samak (Fried Pomfret with Rice)      Origin: Kuwait	Nevis Traditional Ginger Beer      Origin: Saint Kitts	Num Pa-chok Tirk Ka-chuii (Khmer Noodle Soup with Fingerroot)      Origin: Cambodia
Muttabal      Origin: Turkey	New Caledonian Raw Fish Salad      Origin: New Caledonia	Nuoc Mam Cham (Fish Dipping Sauce)      Origin: Vietnam
Mutton and Coconut Cream Curry      Origin: Fusion	New Year's Eve Meringue Roulade      Origin: Britain	Nut-topped Sticky Toffee Pudding      Origin: Britain
Mutton Broth      Origin: Britain	New York Cheesecake II      Origin: America	Nutella Swirl Banana Muffins      Origin: Britain
Mutton Paya      Origin: India	New Zealand Beef Curry      Origin: New Zealand	Nutty Fridge Cake      Origin: American
Mutton Rendang      Origin: Indonesia	New Zealand Chicken Curry      Origin: New Zealand	Nutty Rice Burgers      Origin: Britain
Mwtrin Rhiwbob (Rhubarb Compôte)      Origin: Welsh	New Zealand Kiwi Fruit Bread      Origin: New Zealand	Nyama yeMbudzi (Traditional Zimbabwean Goat Meat Stew)      Origin: Zimbabwe
My Lady of Portlandàs Mince Pyes      Origin: Britain	New Zealand Norfolk Fruit Chutney      Origin: New Zealand	Nyma Choma (Roast Meat)      Origin: East Africa
Myffins Blawd Ceirch a Mefus Gwyllt (Wild Strawberry Oatmeal Muffins)      Origin: Welsh	Newfoundland Bakeapple Cheesecake      Origin: Canada	Nyma Choma (Roast Meat)      Origin: Kenya
Myrang Aval (Apple Meringue)      Origin: Britain	Nga Atoiba Thongba (Manipuri Broken Fish Curry)      Origin: India	Nyona Penang Assam Laska      Origin: Malaysia
Mystron (Barley Gruel)      Origin: Roman	Nigeria Challenge BIR Curry      Origin: Fusion
N'Dizi na Kasted (Banana Custard)      Origin: Tanzania	Nigeria's Mother Sauce      Origin: Nigeria

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