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:

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Roast Leg of Goat      Origin: Britain	Rose Petal Jelly      Origin: Britain	Safra (Semolina and Date Cake)      Origin: Libya
Roast Leg of Lamb      Origin: Greece	Rose-hip Syrup      Origin: Britain	Sage and Lemon Poussin      Origin: Britain
Roast Leg of Lamb with Moroccan Spices      Origin: African Fusion	Rosebay Willowherb Jelly      Origin: American	Sage Jelly      Origin: Britain
Roast Megrim with Parsley and Caper Butter      Origin: England	Rosee (Rose Pudding)      Origin: England	Sago Pudding with Gula Malacca      Origin: Singapore
Roast Michelmas Goose with Apples and Prunes      Origin: Northern Ireland	Rosehip and Crab Apple Jelly      Origin: Britain	Sahina      Origin: Trinidad
Roast Pumpkin on Lamb's Lettuce      Origin: Britain	Rosehip and Rowan Marmalade      Origin: Britain	Saint Helena Ginger Beer      Origin: St Helena
Roast Red Pepper Sauce      Origin: Fusion	Rosehip Jelly      Origin: Britain	Saint Helena Rock Cakes      Origin: St Helena
Roast Salmon Chowder      Origin: Britain	Rosehip Purée      Origin: Fusion	Saint Kitts and Nevis Jerk Burger      Origin: Saint Kitts
Roast Tomato Bharta      Origin: Anglo-Indian	Rougail de Mangues Vertes (Green Mango Rougail)      Origin: Madagascar	Saint Lucia Lambi Soup with Dumplings      Origin: Saint Lucia
Roast Turkey with Herbs      Origin: Britain	Rougail Mangue (Mango Rougail)      Origin: Reunion	Saint Lucia Paime      Origin: Saint Lucia
Roast Veal Loin with Garlic, Rosemary and Lemon Pesto      Origin: Britain	Roulade Sévigné (Sévigné Roulade)      Origin: France	Saint Lucia Papaya Hot Pepper Sauce      Origin: Saint Lucia
Roast Venison with Elderberries and Lavender Vinegar      Origin: Britain	Rowan and Orange Marmalade      Origin: Britain	Saint Martin Poulet de Colombo      Origin: Sint Maarten
Roast Wild Duck      Origin: Britain	Rowan Jelly      Origin: Britain	Saint Martin Poulet de Colombo      Origin: Saint-Martin
Roasted Breadfruit and Fried Jackfish      Origin: Saint Vincent	Rowan Jelly Glazed Ham      Origin: Britain	Saint Martin Sauce Chien      Origin: Saint-Martin
Roasted breadfruit and smoked herring      Origin: Saint Lucia	Royal Icing      Origin: Britain	Saint Vincent Black Cake      Origin: Saint Vincent
Roasted Kalettes with Basa Fillets and Anchovies      Origin: Britain	Rozha z Tsukrom (Ukrainian Rose Preserve)      Origin: Ukraine	Saint Vincent Curry Breadfruit      Origin: Saint Vincent
Robinson      Origin: Martinique	Rujak (Spicy Fruit Salad)      Origin: Indonesia	Saint Vincent Curry Conch with Dumplings      Origin: Saint Vincent
Rochers Congolaise (Congolese Rock Cakes)      Origin: Congo	Rujak Brunei (Spiced Fruit Salad)      Origin: Brunei	Saint Vincent Pig Feet Souse      Origin: Saint Vincent
Rock Cakes      Origin: Britain	Rum and Raisin Caramel Sauce      Origin: British	Saint-Martin Pork Ribs      Origin: Saint-Martin
Rocky Road Cheesecake Pudding      Origin: America	Rum Raisin Cheesecake      Origin: Britain	Saint-Martin Whelk Soup      Origin: Saint-Martin
Roli Poli Mwyar Duon (Blackberry Suet Pudding)      Origin: Welsh	Russhewses of Fruyt (Fruit Patties)      Origin: England	Salad Cennin, Afalau a Chnau Ffrengig (Leek, Apple and Walnut Salad)      Origin: Welsh
Rolled Spotted Dick      Origin: Britain	Rwandan Beef Stew      Origin: Rwanda	Salad Gwydrwymon gyda Ffenigl ac Oren (Gutweed Salad with Fennel and Orange)      Origin: Welsh
Rooh Afza (Rose Water Tonic)      Origin: India	Rygh in sauce (Ruffe in Sauce)      Origin: England	Salada Limao (Lemon Salad)      Origin: Angola
Ropa Vieja      Origin: Cuba	Süßer Hirsebrei (Sweet Millet Porridge)      Origin: Namibia	Salade de Pissenlit (Dandelion Salad)      Origin: France
Rosatum Siue Rosa Sic Facies (Rose wine, made without roses)      Origin: Roman	Saare jerk-sealiha (Island Jerk Pork)      Origin: Dominica	Salade Greque (Greek Salad, French Style)      Origin: France
Rose Hip and Whitebeam Berry Jelly      Origin: Britain	Saba Breadfruit Curry      Origin: Saba	Salata Aswad (Sudanese Aubergine Salad)      Origin: Sudan
Rose Hip and Wild Service Berry Jelly      Origin: British	Saba Callaloo      Origin: Saba	Salata Aswad be Zabadi (Fried Aubergine Salad)      Origin: South Sudan
Rose Hip Apple Sauce      Origin: American	Saba Spice Cake      Origin: Saba	Salata Aswad be Zabadi (Aubergine and Yoghurt Salad)      Origin: Sudan
Rose Hip Coulis      Origin: Ireland	Sabah Tempoyak (Durian Tempoyak)      Origin: Malaysia	Salmagundi      Origin: Britain
Rose Hip Marmalade      Origin: American	Saban Curry Conch (Saban Curry Conchs)      Origin: Saba	Salmagundi with Herby Rack of Lamb      Origin: Britain
Rose Hip Pudding      Origin: American	Saboera Biscuits      Origin: South Africa	Salmon and Couscous en Papillote      Origin: British
Rose Hip Sorbet      Origin: Britain	Sach Ko Nung Slirk S'krey Chomkak (Lemongrass Beef Kebab)      Origin: Cambodia	Salmon Brochettes      Origin: Britain
Rose Hip Soup      Origin: Britain	Sach Ko Tirk Prahok (Beef in Fish Sauce)      Origin: Cambodia
Rose Petal Drop Scones      Origin: Britain	Safou a la Sauce Tomate (Bush Pears in Tomato Sauce)      Origin: Cameroon

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