FabulousFusionFood's Fruit-based Recipes 4th Page

Different fruit tpyes including apricots, raspberry, fig, grape, tangelo, honeydew melon, lime, banana and pineapple. Examples of different fruit types (left to right): apricot, a simple fleshy fruit;
raspberry an aggregate fruit; fig a multiple fruit (top); grape a true berry;
tangelo a hybrid fruit; honeydew melon a pepo (hard-skinned) true berry
(centre); lime a Hesperidium (with rind) true berry; banana a leathery
berry and pineapple an accessory fruit (bottom).
Welcome to FabulousFusionFood's Fruit-based Recipes Page —In botany, a fruit is the seed-bearing structure in flowering plants (angiosperms) that is formed from the ovary after flowering.


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 4089 recipes in total:

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Baked Bananas Gabon
     Origin: Gabon
Banana Cake
     Origin: American
Barberry Marmalade
     Origin: Britain
Baked Brown Trout
     Origin: Scotland
Banana Cheesecake
     Origin: American
Bariis iskukari
     Origin: Djibouti
Baked Butternut Squash with
Cranberries

     Origin: American
Banana Coconut Muffins
(Banana Coconut Muffins)
     Origin: American
Barkly Mount Eagle Madras Curry
     Origin: Scotland
Baked Cheesecake
     Origin: New Zealand
Banana Curry Chutney
     Origin: South Africa
Barley Gruel
     Origin: England
Baked Date Oatmeal
     Origin: Fusion
Banana den Forno
(Baked Bananas)
     Origin: Aruba
Barley Gruel
     Origin: Britain
Baked Haggis with Whisky Cumberland
Sauce

     Origin: Scotland
Banana Fudge Cake
     Origin: American
Barley Pudding
     Origin: Scotland
Baked Pilchards with Orange and Pine
Nuts

     Origin: Britain
Banana Ice Cream
     Origin: British
Barley Sugar
     Origin: Britain
Baked Pineappleweed Custard
     Origin: Britain
Banana Ice Cream II
     Origin: British
Barley Sugar Drops
     Origin: Britain
Baked Red Gurnet
     Origin: England
Banana Ketchup
     Origin: Jamaica
Barley, Mushroom and Spring Onion Soup
     Origin: Britain
Baked Salmon
     Origin: Canada
Banana Lassi
     Origin: India
Barm Brack
     Origin: Ireland
Baked Salmon with Tarragon
     Origin: Scotland
Banana leaf mackerel
     Origin: Sri Lanka
Basanti Pulao
(Bengali Pilau Rice)
     Origin: India
Baked Salsify
     Origin: Britain
Banana Sizzles
     Origin: British
Basbousa
     Origin: Somalia
Baked Scallops
     Origin: Britain
Banana Smoothie
     Origin: American
Basbousa
     Origin: India
Baked Tandoori Whole Fish
     Origin: India
Banana Soufflé
     Origin: Lesotho
Baseema
     Origin: Sudan-a
Baked Tilapia with Pineapple and Black
Beans

     Origin: Costa Rica
Bananas with Split Green Peas
     Origin: Rwanda
Basler Leckerli
(Basel Biscuits)
     Origin: Switzerland
Baked Whiting
     Origin: England
Banbury Tarts
     Origin: Britain
Basque Cheesecake
     Origin: Spain
Baked, Spiced, Red Cabbage
     Origin: Canada
Bangladeshi Beef Shatkora
     Origin: Bangladesh
Basto and Suugo
     Origin: Somalia
Bakewell Mince Pies
     Origin: Britain
Bangladeshi Fish Korma
     Origin: Bangladesh
Basto and Suugo
     Origin: Djibouti
Bakewell Tart
     Origin: Britain
Baobab Cocktail
     Origin: Guinea
Basyniai
(Walnut and Fig Cakes)
     Origin: Roman
Bakewell Tart II
     Origin: Britain
Bara Brith #3
     Origin: Welsh
Batabate
     Origin: Mayotte
Baklawa
     Origin: Egypt
Bara Brith Aberteifi
(Aberteifi Currant Loaf)
     Origin: Welsh
Batak Raichat
(Duck Raichat)
     Origin: India
Ballotine of Turkey
     Origin: Britain
Bara Brith Hydref
(Autumnal Bara Brith)
     Origin: Welsh
Bath Buns
     Origin: Britain
Ballymaloe Fruit Tarts
     Origin: Ireland
Bara Brith Pentref
(Village Bara Brith)
     Origin: Welsh
Batido de Abacaxi
(Pineapple Shake)
     Origin: Guinea-Bissau
Balmoral Tartlets
     Origin: Scotland
Bara Brith Y Bala
(Bala Currant Loaf)
     Origin: Welsh
Batingan Mekhali
(Pickled Aubergines)
     Origin: Egypt
Balsamic Reduction
     Origin: Fusion
Bara Claddu
(Funeral Bread)
     Origin: Welsh
Batinjaan Zalud
(Moroccan Aubergine Salad)
     Origin: Morocco
Balti Curry Paste
     Origin: Britain
Bara Cnau Pecan a Llugaeron
(Pecan Nut and Cranberry Bread)
     Origin: Welsh
Battered Queenies With Tartar Sauce
     Origin: Manx
Balushahi
     Origin: India
Barbecue Baharat Lamb Chops with
Vegetable Salad

     Origin: Australia
Bavaroise
(Bavarian Tea)
     Origin: France
Bambukeyo Bongara
(Maldives Breadfruit Curry)
     Origin: Maldives
Barbecue Steaks with Red Onion
Marmalade

     Origin: Britain
Bayrisch Kraut
(Pickled Bavarian Cabbage)
     Origin: Germany
Bamia
(Okra in Tomato Sauce)
     Origin: Egypt
Barbecued Baked Apples
     Origin: Britain
Bean and Almond Salad
     Origin: South Africa
Banana Akara
     Origin: Sierra Leone
Barbecued Catfish, Cajun Style
     Origin: USA
Bean Foogath
     Origin: India
Banana and Chickpea Vegan Sheek Kebab
     Origin: Britain
Barbecued Goose Barnacles with Garlic
Butter

     Origin: America
Beanpot Chowder
     Origin: British
Banana and Corn Casserole
     Origin: eSwatini
Barbecued Megrim with Citrus Butter
     Origin: England
Beans and Bananas
     Origin: Burundi
Banana and Dulce de Leche Cupcakes
     Origin: American
Barbecued Prawns and Scallops with
Curry-apricot Sauce

     Origin: American
Banana and Peanut Butter Ice Cream
     Origin: American
Barberries Preserved in Bunches
     Origin: Britain

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