FabulousFusionFood's Fruit-based Recipes 30th Page

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 6140 recipes in total:

Page 30 of 62

Karni Mulá ku Zuurkool (Minced Beef with Sauerkraut)      Origin: Curacao	Kesar Mango Curry      Origin: India	Kippers with Marmalade      Origin: Britain
Karrísúpa (Icelandic Curry Soup)      Origin: Iceland	Keshi Yena (Filled Cheese Shells)      Origin: Aruba	Kiri Bath (Coconut Milk Rice)      Origin: Sri Lanka
Kartaeuserkloeße (Carthusian Dumplings)      Origin: Germany	Khajoor ke Laddu (Date and Fruit Sweetmeat Balls)      Origin: Pakistan	Kiribati Poi      Origin: Kiribati
Kartoffelpfannkuchen (Potato Pancakes)      Origin: Germany	Khajoor Pak (Date and Milk Sweetmeats)      Origin: Pakistan	Kirsch-Schnitzel (Veal Cutlets With Cherry Sauce)      Origin: Germany
Käsküeche (Alsace Cheesecake)      Origin: France	Khamas (Persian Dried Fruit Dessert)      Origin: Iran	Kirsebærkage (Cherry Cake)      Origin: Denmark
Kasundi 2 (Bengali Mustard Sauce)      Origin: India	Khanom Jeen Nam Ya (Khanom Jeen Noodles)      Origin: Thailand	Kishmish Vashli Tolma      Origin: Armenia
Katsu-karē (Cutlet Curry with Black Curry Sauce)      Origin: Japan	Khanom Jeen Nam Ya (Khanom Jeen Noodles)      Origin: Thailand	Kissuto Rombo (Baked Kid Goat)      Origin: Sao Tome
Kau Kau (Papuan Baked Sweet Potato)      Origin: Papua New Guinea	Khao Man (Coconut Rice)      Origin: Brunei	Kittitian Jerk Chicken      Origin: Saint Kitts
Kau See Soup (Matrimony Vine Leaf Soup with Goji Berries)      Origin: China	Khao Pune (Chicken Curry Noodles)      Origin: Laos	Kittitian Style Conkies      Origin: Saint Kitts
Kazakiye Riz (Kazkah Rice)      Origin: Kazakhstan	Kharcho (Georgian Beef and Rice Soup)      Origin: Georgia	Kiwi Fruit Sorbet      Origin: Britain
Ke'lagu'en Uhang (Prawns and Peppers)      Origin: Guam	Kharcho Soup (Georgian Beef and Rice Soup)      Origin: Georgia	Kleftiko (Roast Leg of Lamb)      Origin: Cyprus
Ke'lagu'en Uhang (Prawns and Peppers)      Origin: Northern Mariana Islands	Khatmitthi Raani (Tamarind Chutney)      Origin: India	Knedle sa Sljivama (Potato Dumplings with Plums)      Origin: Serbia
Kebab Shop Garlic Sauce      Origin: Turkey	Khatta Curry      Origin: India	Knotweed and Apple Fruit Leather      Origin: Britain
Kedgeree 2      Origin: Fusion	Khatta Meetha (Cabbage Curry)      Origin: India	Kobi Sabji (Cabbage Sabji)      Origin: India
Kedgeree Fisherman's Pie with Winter Vegetable Topping      Origin: Britain	Khnom Jin Namya (Catfish Curry over Noodles)      Origin: Thailand	Kocktail Yafo (Fish Cocktail)      Origin: Israel
Keema Naan      Origin: India	Khobz Tunis (Almond and Orange Blossom Cake)      Origin: Tunisia	Koenigsberger Klopse (German Meatballs)      Origin: Germany
Keftedes (Greek Meatballs)      Origin: Greece	Khoresht-e Gheymeh (Persian Lamb Stew with Dried Limes and Split Peas)      Origin: Iran	Kohl Westfalisch (Westphalian Cabbage II)      Origin: Germany
Kelaguen Mannok (Chamorro-style Chicken Salad)      Origin: Guam	Khoresht-e Loobia (Stewed Mutton with String Beans)      Origin: Iran	Kohlapuri Chicken (Maharashtra Chicken Curry)      Origin: India
Kelaguen Mannok (Chamorro-style Chicken Salad)      Origin: Northern Mariana Islands	Khoresht-e Zereshk (Barberry, Lamb and Nut Stew)      Origin: Iran	Koki      Origin: Cameroon
Kelewele (Hot Plantain Chips)      Origin: Ghana	Khoreshte Kalal (Lamb Stew with Barberry Sauce)      Origin: Iran	Kokoda (Oceanian Ceviche)      Origin: Fiji
Kelewele III      Origin: Ghana	Khoshaf'ar'asali (Pumpkin and Nut Pudding)      Origin: Egypt	Kokoda (Fijian Ceviche)      Origin: Fiji
Keleya Zaara (Tunisian Lamb with Saffron)      Origin: Tunisia	Khowsuey      Origin: Chile	Kokoda (Oceanian Ceviche)      Origin: Papua New Guinea
Kelia Ayam (Indonesian Chicken Curry)      Origin: Indonesia	Khubani ka Meetha (Apricot Mousse)      Origin: India	Kokoda (Oceanian Ceviche)      Origin: Solomon Islands
Kemyskans Haf (Summer Punch)      Origin: England	Khumb Matar (Mushroom and Green Pea Curry)      Origin: India	Kokum Kari (Kokam Curry)      Origin: India
Kendal Pepper Cake      Origin: England	Kibbeh      Origin: Lebanon	Kolacky      Origin: Poland
Kentish Lenten Pie      Origin: Britain	Kibbeh      Origin: Syria	Kolfskål (Danish Buttermilk Dessert Soup)      Origin: Denmark
Kenyan Chilli Tomato Sauce      Origin: Kenya	Kid Goat Korma      Origin: Anglo-Indian	Kolokasi (Greek Cypriot Taro with Pork)      Origin: Cyprus
Kenyan Kima (Chopped Beef Chilli-fry)      Origin: Kenya	Kilo'a      Origin: Tokelau	Kolokotes (Pastries Stuffed with Pumpkin)      Origin: Cyprus
Kenyan Matoke      Origin: Britain	Kima (Chopped Beef and Chilli Fry)      Origin: Senegal	Kombdi Masala      Origin: India
Kenyan Mchuzi wa Samaki (Swahili Fish Curry)      Origin: Kenya	King Cake      Origin: Europe	Kongodo (Peanut Brittle)      Origin: Equatorial Guinea
Ker-Y-Pom (Apple in Shortbread)      Origin: France	King Prawn Pathia      Origin: Britain	Korrat (Stewed Leeks)      Origin: Egypt
Kerala Plantain Errisery      Origin: India	Kingdom of Fife Pie      Origin: Scotland	Kotlet Schabowy (Polish Breaded Pork Cutlet)      Origin: Poland
Keres Choklet (Cherry Chocolate Biscuits)      Origin: England	Kip Pastei (Surinamese Chicken Pie)      Origin: Suriname
Kerrieboontjies (South African Curried Beans)      Origin: South Africa	Kipper Cream      Origin: Scotland

Page 30 of 62