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 5140 recipes in total:

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Oven-roasted Grey Snapper with Caribbean Sauce      Origin: Turks Caicos	Pan-fried Mackerel with Porridge Oats      Origin: Britain	Papuan Banana Cake      Origin: Papua
Ox-heart Black Curry      Origin: Sri Lanka	Pan-fried Megrim with Tarragon      Origin: England	Paradise Cake      Origin: Scotland
Oxeye Daisy Spread      Origin: Britain	Pan-fried Sea Bass with Citrus-dressed Broccoli      Origin: Fusion	Paradise Salsa      Origin: Cayman Islands
Oxeye Daisy Tabbolueh      Origin: Fusion	Pan-fried Sea Bass with Lemon Mash      Origin: Britain	Paradise Slice      Origin: Scotland
Oxford Marmalade      Origin: Britain	Pan-fried Squat Lobsters      Origin: England	Paratoi Bara Lafwr (Preparing Laverbread)      Origin: Welsh
Oxford Sausages      Origin: England	Panang Curry Paste      Origin: Thailand	Parcha Bozbash (Lamb Soup with Chestnuts, Quince, and Prunes)      Origin: Georgia
Oxyporium (Oxyporium Salad Dressing)      Origin: Roman	Pancit Bihon (Thin Rice Noodles with Vegetables)      Origin: Philippines	Parfait iâ Myrang Lemwn (Iced Lemon Meringue Parfait)      Origin: Welsh
Oyster Croquets      Origin: British	Pane della colomba di Pasqua (Italian Easter Dove Bread)      Origin: Italy	Pargo rojo frito (Fried Red Snapper)      Origin: Dominican Republic
Oyster Mushroom Tom Yum (Thai Hot and Sour Soup with Oyster Mushrooms)      Origin: Thailand	Paneer Bhurji      Origin: India	Parilla de Pescado (Barbecued Fish)      Origin: Equatorial Guinea
Oysters with Bloody Mary Sauce      Origin: American	Paneer Cheese      Origin: India	Parma Ham and Horseradish Greens Strata      Origin: Britain
Pâté Nadolig (Christmas Pâté)      Origin: Welsh	Paneer Kofta      Origin: India	Parma Ham and Squash Blossom Strata      Origin: Britain
Pâtissons Farcis (Stuffed Squash)      Origin: Mauritius	Paneer Paratha      Origin: India	Parmesan Orzo      Origin: Italy
Pè Thee Thoke (String Bean Salad)      Origin: Myanmar	Paneer Pasanda      Origin: India	Parseli Brithyll a Thatws Cynnar (Trout and New Potato Parcels)      Origin: Welsh
Paasto Forno (Somali Pasta al Forno)      Origin: Somaliland	Panettone      Origin: Italy	Parseli daenog y môr gyda pesto (Sea Bass Parcels with Pesto)      Origin: Welsh
Pad Kra Pao (Thai Holy Basil Stir Fry with Beef)      Origin: Thailand	Panettone with Mascarpone and Strawberries      Origin: British	Parsnip and Apple Soup      Origin: England
Pad Krapow Gai (Spicy Basil Chicken)      Origin: Thailand	Panforte      Origin: Italy	Party Jollof Rice      Origin: Nigeria
Pad Thai      Origin: Thailand	Pangiallo romano (Roman Christmas Cake)      Origin: Italy	Party Poussins      Origin: British
Pado'lalo' (Spicy coconut Aubergine)      Origin: Guam	Pangiallo romano (Roman Christmas Cake)      Origin: Vatican City	Pasca de Pasti (Romanian Easter Cheesecake)      Origin: Romania
Pado'lalo' (Spicy coconut Aubergine)      Origin: Northern Mariana Islands	Panikeke (Samoan Banana Pancakes)      Origin: Samoa	Pashka      Origin: Russia
Paifala (Pineapple and Coconut Pasties)      Origin: American Samoa	Panis cum Milo Fermento (Bread with Millet Leaven)      Origin: Roman	Paska Babka (Russian Easter Bread)      Origin: Russia
Pakistani Chicken Biryani      Origin: Pakistan	Panjeeri (Nuts, Seeds and Tree Sap Snack)      Origin: Pakistan	Paska Babka (Easter Babka)      Origin: Belarus
Pakistani Lamb Chops      Origin: Britain	Panjiri      Origin: India	Paska Babka (Easter Babka)      Origin: Russia
Palačinke (Croatian Pancakes)      Origin: Croatia	Panko Fried Oysters      Origin: American	Paska Babka (Easter Babka)      Origin: Ukraine
Palandy      Origin: Sri Lanka	Pap II      Origin: South Africa	Paska Bobka (Polish Easter Bread)      Origin: Poland
Palathai (Fig Cakes)      Origin: Roman	Papaya and Orange Soup      Origin: Anguilla	Paskha (Russian Easter Cheesecake)      Origin: Russia
Palauan Tinola      Origin: Palau	Papaya Candy      Origin: Cape Verde	Passatelli in Brodo (Passatelli in Broth)      Origin: Italy
Palestinian Hummus      Origin: Palestine	Papaya Chicken and Coconut Milk      Origin: Solomon Islands	Passatelli in Brodo (Passatelli in Broth)      Origin: San Marino
Paloma Mocktail      Origin: Fusion	Papaya Fairy Cakes with Tangy Lemon Glaze      Origin: African Fusion	Passion Cake      Origin: Britain
Palumbis sive Columbis in Assis (Sauce for Roasted Wood Pigeons and Doves)      Origin: Roman	Papaya Pudding      Origin: Aruba	Passion Fruit and Orange Butterfly Cakes      Origin: Britain
Pampoenkokies (Christmas Fruit Fritters)      Origin: South Africa	Papeda Kuah Kuning (Papuan Sago with Turmeric Fish Soup)      Origin: Papua	Passion Fruit Pie      Origin: Norfolk Island
Pan di Spagna      Origin: Italy	Papeeta Kari (Green Papaya Curry)      Origin: India	Passion Fruit Soufflé      Origin: Britain
Pan Puddings      Origin: Scotland	Papelón con Limón (Piloncillo and Lime Drink)      Origin: Venezuela	Passion Soufflé for Two      Origin: Britain
Pan-fried Carp      Origin: Montenegro	Paprika Sauce      Origin: Anglo-Indian
Pan-fried Chicken Breasts with Ragout of Saffron Milk Caps      Origin: Britain	Papuan Banana Cake      Origin: Papua New Guinea

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