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 4121 recipes in total:

Page 32 of 42

Qumbe (Coconut Squares)      Origin: Somalia	Red Curry Cambogee with Meat      Origin: Cambodia	Rhubarb and Spruce Tip Crumble      Origin: Britain
Rôti de Chevreuil, Pommes et Confiture de Groseille (Roast Venison, Apples and Gooseberry Jelly)      Origin: France	Red Curry Dipping Sauce      Origin: Thailand	Rhubarb and Sweet Cicely Pudding      Origin: Britain
Rôti de Lapin aux Herbes (Roast Rabbit with Herbs)      Origin: France	Red Curry Risotto with Prawns      Origin: Fusion	Rhubarb and Vanilla Granita      Origin: Britain
Rôti de Lapin Farci (Roast, Stuffed, Rabbit)      Origin: France	Red Onion Marmalade      Origin: Britain	Rhubarb cakes      Origin: Brazil
Rôti de Porc à l'Ananas (Roast Pork with Pineapple)      Origin: Mauritius	Red Rice Rava Kheer      Origin: India	Rhubarb Cordial      Origin: British
Rüeblitorte (Swiss Carrot Cake)      Origin: Switzerland	Red Saag and Omra      Origin: Anglo-Indian	Rhubarb Crumble      Origin: Britain
Rabdi (Rajasthani Pearl Millet Drink)      Origin: India	Red Velvet Cheesecake Cupcakes      Origin: Britain	Rhubarb Fool with Lemongrass      Origin: Britain
Rack & Ruin      Origin: Britain	Red Velvet Cupcakes      Origin: Britain	Rhubarb Leather      Origin: Britain
Rack of Lamb with Olive Crust      Origin: Britain	Redcurrant Jam      Origin: British	Rhubarb Lemonade      Origin: Britain
Rack of Lamb with Sénégal Pepper Emulsion      Origin: African Fusion	Redcurrant Jelly      Origin: Britain	Rhubarb Oatmeal Crumble      Origin: Scotland
Ragi Rava Ladoo      Origin: India	Reform Sauce      Origin: England	Ricciarelli (Sienese Christmas Biscuits)      Origin: Italy
Ragoût de Porc au Citron Vert (Ragoût of Pork with Lime)      Origin: Senegal	Reform Sauce      Origin: Britain	Rice Cream with Mandarins      Origin: France
Ragoût de cabri créole (Creole Goat Stew)      Origin: Guadeloupe	Reindeer Steak with Lingonberry Sauce      Origin: Greenland	Rice Pudding Muffins (Rice Pudding Muffins)      Origin: Britain
Ragoût de chatrou créole (Creole Chatrou Stew)      Origin: Guadeloupe	Rendang Daging (Malaysian Beef Rendang)      Origin: Malaysia	Rice Pudding with Meadowsweet and Compote of Wild Cherries      Origin: Britain
Ragoût de lambi (Conch stew)      Origin: Saint-Martin	Rendang Fish Curry      Origin: Fusion	Rich and Dark Christmas Cake      Origin: British
Ragoût de poisson (Creole-style fish Stew)      Origin: Saint-Martin	Resalsike (Royal Fruit Stew)      Origin: England	Rich Clootie Pudding      Origin: Scotland
Rainbow Sherbet      Origin: American	Reshmi Gosht (Lamb Breast in Aromatic Sauce)      Origin: India	Rich Fruit Cake      Origin: British
Rainbow Sherbet Punch      Origin: American	Reshmi Kabab      Origin: Bangladesh	Rich Manx Bunloaf      Origin: Manx
Raised Gooseberry Pie      Origin: Britain	Reshmi Kebab      Origin: Britain	Rich Shortcrust Pastry      Origin: Britain
Rangeenak (Persian Date Dessert)      Origin: Iran	Restaurant-style Butter Chicken      Origin: India	Rich, Sweet, Orange Shortcrust Pastry      Origin: Britain
Raparperi ja Spruce Vihje juoma (Rhubarb and Spruce Tip Drink)      Origin: Finland	Restaurant-style Chakalaka      Origin: South Africa	Ricotta al Limone (Rich Lemony Ricotta)      Origin: Italy
Rapey (Fig Stew)      Origin: England	Restaurant-style Madras Curry      Origin: Britain	Ris à l'Amande (Danish Almond Rice Pudding)      Origin: Denmark
Raspberry Coulis      Origin: Britain	Restaurant-style Monkfish Curry      Origin: Britain	Risoto Cranc Celtaidd a Chorgimychiaid Bae Ceredigion (Risotto of Celtic Crab and Cardigan Bay Prawns)      Origin: Welsh
Raspberry Flognarde      Origin: France	Restaurant-style Vegetable Dum Biryani      Origin: Britain	Riz au Lait de Coco de Comores (Comorian Rice with Coconut Milk)      Origin: Comoros
Raspberry Jam      Origin: Britain	Rhiwbob Rhost â Iogwrt (Roast Rhubarb and Yoghurt)      Origin: Welsh	Roast Chicken with Moroccan Spices      Origin: African Fusion
Raspberry Jam Shortbreads      Origin: Britain	Rhiwbob wedi Piclo (Pickled Rhubarb)      Origin: Welsh	Roast Cod with Sea Beans and Oyster      Origin: Canada
Raspberry Preserve      Origin: Britain	Rholiau Lleden gyda Saws Madarch Hufennog (Flatfish Rolls with Creamy Mushroom Sauce)      Origin: Welsh	Roast Duck with Orange Salad      Origin: Britain
Raspberry Sherbet      Origin: American	Rhubarb and Angelica Jam      Origin: Britain	Roast Goose Stuffed with Mashed Potato      Origin: Fusion
Raspberry Sorbet      Origin: British	Rhubarb and Apple Crumble with Toasted Nuts      Origin: Britain	Roast Goose with Sour Cherry Sauce      Origin: Britain
Raspberry Truffle Tart      Origin: British	Rhubarb and Elderflower Cake      Origin: Britain	Roast Grouse à la Rob Roy      Origin: Scotland
Raspberry Vinegar      Origin: Britain	Rhubarb and Ginger Cheesecake      Origin: Britain	Roast Lamb Offal Sausages      Origin: Albania
Red Bean Soup with Guacamole Salsa      Origin: Mexico	Rhubarb and Ginger Compote      Origin: Britain	Roast Lamb Royale      Origin: Britain
Red Chicken Mole      Origin: Mexico	Rhubarb and Ginger Crumble      Origin: Italy
Red Clover and Pineappleweed Jam      Origin: Britain	Rhubarb and Ginger Cupcakes      Origin: Britain

Page 32 of 42