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 5326 recipes in total:

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Mughlai Beef Biriani      Origin: India	Musk Apple Cake      Origin: Jewish	Nata de Coco (Coconut Water Gel)      Origin: Philippines
Muhammara (Syrian Sweet Pepper Spread)      Origin: Syria	Musky Honey Wings      Origin: Britain	Navettes Bretonnes aux fruits rouges (Breton Navettes with Red Fruit)      Origin: France
Mukbasa (Yemeni-style Roast Fish)      Origin: Djibouti	Mussel Hodi      Origin: Sri Lanka	Ndomba de Poisson (Fish Cooked in Banana Leaves)      Origin: Cameroon
Muland Saangi Ambat (Radish Pod Gravy)      Origin: India	Mustard-glazed Flatfish      Origin: Britain	Ndomba de Porc (Pork Cooked in Banana Leaves)      Origin: Cameroon
Mulled Apple Cider Punch      Origin: American	Mustikkapiirakka (Finnish Bilberry Pie)      Origin: Finland	Neapolitan Sauce      Origin: British
Mulled Apple Juice      Origin: British	Mustikkasiirappi (Bilberry Syrup)      Origin: Finland	Nectarine Snacking Cake      Origin: Britain
Mulled Cider      Origin: British	Mutabal      Origin: Jordan	Neithdar Cynhaeaf Gwair (Haytime Nectar)      Origin: Welsh
Mulled Mead      Origin: Roman	Mutabbaq Samak (Fried Pomfret with Rice)      Origin: Kuwait	Nettle and Spinach Cake      Origin: Britain
Mulled Pomegranate Juice      Origin: Britain	Muttabal      Origin: Turkey	Nettle Leaf Pesto      Origin: Britain
Mulled Wine Cheesecake      Origin: Britain	Mutton and Coconut Cream Curry      Origin: Fusion	Nettle, Sorrel and Lentil Pâté      Origin: Britain
Mulled Wine Cheesecake II      Origin: Britain	Mutton Broth      Origin: Britain	Neujahrsbrezel (New Year Pretzel)      Origin: Germany
Mulled Wine Yule Stump Cake      Origin: Britain	Mutton Paya      Origin: India	Nevis Hot Pepper Sauce Recipe      Origin: Saint Kitts
Mulled Winter Fruit Crumble      Origin: Britain	Mutton Rendang      Origin: Indonesia	Nevis Jerk Marinade      Origin: Saint Kitts
Mullet Soup      Origin: Cornwall	Mwtrin Rhiwbob (Rhubarb Compôte)      Origin: Welsh	Nevis Traditional Ginger Beer      Origin: Saint Kitts
Mulligatawney Soup      Origin: Britain	My Lady of Portlandàs Mince Pyes      Origin: Britain	New Caledonian Raw Fish Salad      Origin: New Caledonia
Mulligatawny Soup      Origin: Anglo-Indian	Myffins Blawd Ceirch a Mefus Gwyllt (Wild Strawberry Oatmeal Muffins)      Origin: Welsh	New Year's Eve Punch      Origin: American
Mulligatawny Soup      Origin: Britain	Myrang Aval (Apple Meringue)      Origin: Britain	New Year's Eve Meringue Roulade      Origin: Britain
Mulligatawny Soup      Origin: Anglo-Indian	Mystron (Barley Gruel)      Origin: Roman	New York Cheesecake II      Origin: America
Mumbai Pav Bhaji      Origin: India	Myzithropita (Greek Cheesecake)      Origin: Greece	New Zealand Beef Curry      Origin: New Zealand
Mumu      Origin: Papua New Guinea	N'Dizi na Kasted (Banana Custard)      Origin: Tanzania	New Zealand Chicken Curry      Origin: New Zealand
Murgh Makhani (Butter Chicken)      Origin: India	N'dolé (Bitterleaf Stew)      Origin: Cameroon	New Zealand Kiwi Fruit Bread      Origin: New Zealand
Murgh Rasedaar (Chicken Leg Curry)      Origin: India	N'dolé avec Poisson (Fish and Bitterleaf Stew)      Origin: Gabon	New Zealand Norfolk Fruit Chutney      Origin: New Zealand
Murgh Tikka (Chicken Tikka)      Origin: India	Naatukodi Pulusu (Country Chicken Sour Curry)      Origin: India	Newfoundland Bakeapple Cheesecake      Origin: Canada
Murrumbidgee Cake      Origin: Australia	Nachinyonaya Forel (Stuffed Trout)      Origin: Georgia	Nga Atoiba Thongba (Manipuri Broken Fish Curry)      Origin: India
Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Syria	Nactamales      Origin: Nicaragua	Nian Gao (Chinese New Year Sweet Rice Cake)      Origin: China
Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Jordan	Naengmyŏn      Origin: North Korea	Nigeria Challenge BIR Curry      Origin: Fusion
Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Lebanon	Nakelda (Istrian Bread Rolls)      Origin: Slovenia	Nigeria's Mother Sauce      Origin: Nigeria
Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Palestine	Nali Sauce (Piri-piri Sauce)      Origin: Malawi	Nigerian Fresh Fish Pepper Soup      Origin: Nigeria
Muscle Sauce (Mussel Sauce)      Origin: British	Nalli Nihari (Mutton Shank Nihari)      Origin: India	Nigerian Pancakes with Prawns      Origin: Nigeria
Mushosh (Lentils with Apricots)      Origin: Armenia	Nam Pla Prik (Thai Spicy Fish Sauce)      Origin: Thailand	Nigerian Pepper Soup Seasonings      Origin: Nigeria
Mushroom and Spinach Rustic Pie      Origin: British	Nam Ya Curry Paste      Origin: Thailand	Nila Bumbu Acar (Sour Spicy Carp)      Origin: Indonesia
Mushroom Croquettes      Origin: Belarus	Namibischer Bananenkuchen (Namibian Banana Cake)      Origin: Namibia	Niramish Kochur Loti (Colocasia Stem Curry)      Origin: Bangladesh
Mushroom Madras      Origin: Britain	Nan Mburu      Origin: Gambia
Mushroom Millefeuille      Origin: Britain	Nasi Kuning (Yellow Rice)      Origin: Indonesia

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