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:

Page 31 of 51

Moroccan-style Fish and Couscous Parcels      Origin: Fusion	Mulled Pomegranate Juice      Origin: Britain	Mutton Paya      Origin: India
Moroccan-style Lamb Kebabs      Origin: Fusion	Mulled Wine Cheesecake      Origin: Britain	Mutton Rendang      Origin: Indonesia
Morue aux cranberries (Cod with Cranberry Sauce)      Origin: Saint Pierre	Mulled Wine Cheesecake II      Origin: Britain	Mwtrin Rhiwbob (Rhubarb Compôte)      Origin: Welsh
Moscow Mule Cocktail      Origin: Traditional Cocktail	Mulled Wine Yule Stump Cake      Origin: Britain	My Lady of Portlandàs Mince Pyes      Origin: Britain
Moukhbaza      Origin: Sudan	Mulled Winter Fruit Crumble      Origin: Britain	Myffins Blawd Ceirch a Mefus Gwyllt (Wild Strawberry Oatmeal Muffins)      Origin: Welsh
Mourgh (Afghan Chicken)      Origin: Afghanistan	Mullet Soup      Origin: Cornwall	Myrang Aval (Apple Meringue)      Origin: Britain
Mousse à la noix de coco et coulis de mangue (Coconut Mousse and Mango Coulis)      Origin: Senegal	Mulligatawney Soup      Origin: Britain	Mystron (Barley Gruel)      Origin: Roman
Mousse de Corossol (Soursop Mousse)      Origin: Senegal	Mulligatawny Soup      Origin: Anglo-Indian	Myzithropita (Greek Cheesecake)      Origin: Greece
Mousseline de fruit à pain (Breadfruit mousseline)      Origin: Martinique	Mulligatawny Soup      Origin: Britain	N'Dizi na Kasted (Banana Custard)      Origin: Tanzania
Mozambican Prego no Pão (Mozambican Prego Rolls)      Origin: Mozambique	Mulligatawny Soup      Origin: Anglo-Indian	N'dolé (Bitterleaf Stew)      Origin: Cameroon
Mozambique Peri-Peri      Origin: Mozambique	Mumbai Pav Bhaji      Origin: India	N'dolé avec Poisson (Fish and Bitterleaf Stew)      Origin: Gabon
Mozambique Prawns      Origin: Mozambique	Mumu      Origin: Papua New Guinea	Naatukodi Pulusu (Country Chicken Sour Curry)      Origin: India
Mr Arnott's Currie      Origin: Britain	Murgh Makhani (Butter Chicken)      Origin: India	Nachinyonaya Forel (Stuffed Trout)      Origin: Georgia
Mrs Beeton Herodotus Pudding      Origin: Britain	Murgh Rasedaar (Chicken Leg Curry)      Origin: India	Nactamales      Origin: Nicaragua
Mrs Beeton's Anchovy Sauce      Origin: Britain	Murgh Tikka (Chicken Tikka)      Origin: India	Naengmyŏn      Origin: North Korea
Mrs Beeton's Recipe for Brill      Origin: Britain	Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Syria	Nakelda (Istrian Bread Rolls)      Origin: Slovenia
Mrs Black's Plum Pudding      Origin: Scotland	Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Jordan	Nali Sauce (Piri-piri Sauce)      Origin: Malawi
Mshakiki (Comorian Kebabs)      Origin: Comoros	Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Lebanon	Nalli Nihari (Mutton Shank Nihari)      Origin: India
Mtsolola à la viande (Bananas and Meat)      Origin: Mayotte	Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Palestine	Nam Pla Prik (Thai Spicy Fish Sauce)      Origin: Thailand
Muamba de Cabara (Goat Meat Muamba)      Origin: Angola	Muscle Sauce (Mussel Sauce)      Origin: British	Nam Ya Curry Paste      Origin: Thailand
Muamba de Galinha (Chicken Muamba)      Origin: Angola	Mushroom and Spinach Rustic Pie      Origin: British	Namibischer Bananenkuchen (Namibian Banana Cake)      Origin: Namibia
Muamba de Galinha (Angolan Chicken Muamba)      Origin: Angola	Mushroom Croquettes      Origin: Belarus	Nan Mburu      Origin: Gambia
Mudda (Green Banana Dumplings)      Origin: Norfolk Island	Mushroom Madras      Origin: Britain	Nasi Kuning (Yellow Rice)      Origin: Indonesia
Mudda (Green Banana Dumplings)      Origin: Pitcairn Islands	Musk Apple Cake      Origin: Jewish	Nata de Coco (Coconut Water Gel)      Origin: Philippines
Mufete de Causo (Grilled Tilapia with Onion and Chilli Sauce)      Origin: Angola	Musky Honey Wings      Origin: Britain	Navettes Bretonnes aux fruits rouges (Breton Navettes with Red Fruit)      Origin: France
Muffins Orange et Citron (St Clements Muffins)      Origin: Saint Pierre	Mussel Hodi      Origin: Sri Lanka	Ndomba de Poisson (Fish Cooked in Banana Leaves)      Origin: Cameroon
Mughlai Beef Biriani      Origin: India	Mustard-glazed Flatfish      Origin: Britain	Ndomba de Porc (Pork Cooked in Banana Leaves)      Origin: Cameroon
Muhammara (Syrian Sweet Pepper Spread)      Origin: Syria	Mustikkapiirakka (Finnish Bilberry Pie)      Origin: Finland	Neapolitan Sauce      Origin: British
Mukbasa (Yemeni-style Roast Fish)      Origin: Djibouti	Mustikkasiirappi (Bilberry Syrup)      Origin: Finland	Nettle and Spinach Cake      Origin: Britain
Muland Saangi Ambat (Radish Pod Gravy)      Origin: India	Mutabal      Origin: Jordan	Nettle Leaf Pesto      Origin: Britain
Mulled Apple Cider Punch      Origin: American	Mutabbaq Samak (Fried Pomfret with Rice)      Origin: Kuwait	Nettle, Sorrel and Lentil Pâté      Origin: Britain
Mulled Apple Juice      Origin: British	Muttabal      Origin: Turkey	Neujahrsbrezel (New Year Pretzel)      Origin: Germany
Mulled Cider      Origin: British	Mutton and Coconut Cream Curry      Origin: Fusion
Mulled Mead      Origin: Roman	Mutton Broth      Origin: Britain

Page 31 of 51