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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Microwave Strawberry and Pistachio Shortcake      Origin: Britain	Mint Chutney      Origin: Britain	Monkfish Skewers with Coconut and Coriander      Origin: Britain
Microwave Sweet and Sour Chicken      Origin: Fusion	Mint Flower Ice Cream      Origin: Britain	Monkfish with Potatoes, Artichokes and Prosciutto      Origin: Britain
Microwave Waldorf Chicken Salad      Origin: Britain	Mint Jelly      Origin: Britain	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: French Guiana
Midia Pilaf (Mussels Pilaf)      Origin: Armenia	Minted Fruit Kebabs      Origin: South Africa	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: Saint Barthelemy
Midnight Hour Cocktail      Origin: Traditional Cocktail	Minutal Dulce ex Citriis (Sweet Citron Ragout)      Origin: Roman	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: Saint-Martin
Miel de Pissenlits (Dandelion Petal Honey)      Origin: Switzerland	Minutal ex Praecoquis (Apricot Ragout)      Origin: Roman	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: Guadeloupe
Migod Sir Benfro (Pembrokshire Buns)      Origin: Welsh	Minutal ex Rosis (Ragout of Roses)      Origin: Roman	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: Martinique
Milkless Pineapple Cheesecake      Origin: American	Minutal Matianum (Pork with Apples)      Origin: Roman	Monterey Jack Cheese, Olive and Prawn Dip      Origin: American
Mince Pie Tiffin Bites      Origin: Britain	Miondo (Cassava Sticks)      Origin: Cameroon	Montrose Cakes      Origin: Scotland
Mincemat, Macadamia and Cranberry Biscotti      Origin: Fusion	Mispelkuchen mit Ingwer (Gingered Medlar Chocolate Cake)      Origin: Austria	Montserrat Jerk Prawns      Origin: Montserrat
Mincemeat and Mulled Wine Sorbet      Origin: Britain	Mistura de especiarias (Portuguese Spice Mix)      Origin: Portugal	Montserratian Mango Chutney      Origin: Montserrat
Mincemeat Baklava      Origin: Fusion	Mitumba (Cassava Sticks)      Origin: Cameroon	Montserratian Rice and Peas      Origin: Montserrat
Mincemeat Blondies      Origin: Fusion	Mixed Grill Skewers      Origin: Britain	Montserratian Souse      Origin: Montserrat
Mincemeat Buns      Origin: Britain	Mixed Vegetable Pickle      Origin: India	Mooglai Tandoori Marinade      Origin: India
Mincemeat Chelsea Buns      Origin: Britain	Moambé Stew      Origin: Congo	Mooli and Garlic Beef with Pine Nuts      Origin: Australia
Mincemeat Christmas Cake      Origin: Britain	Mochi Doughnuts      Origin: Hawaii	Moos Bukaani (Fried Plantains)      Origin: Somalia
Mincemeat Croissants      Origin: British	Modelling Paste      Origin: Britain	Moqueca de Camarão (Prawn Stew)      Origin: Angola
Mincemeat Eccles Cakes      Origin: Britain	Mofo Akondro (Malagasy Banana Fritters)      Origin: Madagascar	Moqueca de Peixe (Braised Whole Fish)      Origin: Guinea-Bissau
Mincemeat Eccles Cakes II      Origin: British	Moh Let Saung (Coconut Milk with Sago)      Origin: Myanmar	Moqueca de Pixe à Baiana (Grilled Fish, Baian Style)      Origin: Brazil
Mincemeat Flapjacks      Origin: Britain	Mohinga      Origin: Myanmar	Morning Glory Muffins      Origin: New Zealand
Mincemeat Ice Cream      Origin: Britain	Moist Chocolate Sponge Cake      Origin: Ireland	Moroccan Almond Stuffing      Origin: Morocco
Mincemeat Muffins      Origin: British	Mojo Marinade      Origin: Cuba	Moroccan Braised Lamb      Origin: Morocco
Mincemeat Pie      Origin: American	Molho de Piri-Piri (Mozambican Peri-peri Sauce)      Origin: Mozambique	Moroccan Chicken Harira      Origin: Morocco
Mincemeat Samosas      Origin: South Africa	Molho do piri piri (Protuguese Piri-piri sauce)      Origin: Portugal	Moroccan Chickpea Soup      Origin: Morocco
Mincemeat Tart      Origin: Britain	Molho peri-peri moçambicano (Mozambican peri-peri sauce)      Origin: Mozambique	Moroccan Harira      Origin: Morocco
Mincemeat, Clementine and Almond Cake      Origin: Britain	Molho Piri-piri (Portuguese Piri-piri Sauce)      Origin: Portugal	Moroccan Haroseth      Origin: Morocco
Mincepies      Origin: Britain	Molleux chocolat cour de framboise (Chocolate Tarts with Raspberry Filling)      Origin: France	Moroccan Harost Balls with Dates, Sultanas and Nuts      Origin: Morocco
Mini Blueberry and Lemon Muffins      Origin: Britain	Mologathanni Soup      Origin: Sri Lanka	Moroccan Shish Sesame Skewers      Origin: Morocco
Mini Chocolate Cupcakes      Origin: Britain	Mologothannie      Origin: Sri Lanka	Moroccan Spice-rubbed Leg of Lamb      Origin: Morocco
Mini Crab Cakes      Origin: Fusion	Molohiya (Chicken and Jute Mallow Stew)      Origin: Northern Cyprus	Moroccan Spiced Lamb Shanks      Origin: Morocco
Mini Curried Shepherd's Pie      Origin: South Africa	Molokhia (Egyptian Greens Soup)      Origin: Egypt	Moroccan Spiced Olives      Origin: Morocco
Mini Mincemeat and Cranberry Loaves      Origin: Britain	Mombasa Pumpkin Dessert      Origin: Kenya	Moroccan Vegetable Harira      Origin: Morocco
Mini Orange Polenta Cake      Origin: Fusion	Momo Achar      Origin: Nepal
Mini Victoria Sandwiches      Origin: Britain	Monkfish Choo Chee Curry      Origin: Britain

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