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 4619 recipes in total:

Page 34 of 47

Portuguese Percebes      Origin: Portugal	Poulet Boucané des Antilles (Smoked Chicken from the Antilles)      Origin: Sint Maarten	Pressure Cooker Pesce al Cartoccio (Pressure Cooker Fish in Parcels)      Origin: Italy
Portuguese Tomato Sauce      Origin: Portugal	Poulet Boucané des Antilles (Smoked Chicken from the Antilles)      Origin: French Guiana	Pressure Cooker Pumpkin Cheesecake      Origin: American
Pot Roast Turkey Drumstick      Origin: Fusion	Poulet Boucané des Antilles (Smoked Chicken from the Antilles)      Origin: Guadeloupe	Pressure Cooker Rhubarb Suet Pudding      Origin: Britain
Pot-roasted Pheasant with Cider and Calvados      Origin: Britain	Poulet Boucané des Antilles (Smoked Chicken from the Antilles)      Origin: Saint-Martin	Pressure Cooker Seville Orange Marmalade      Origin: Britain
Potage Congolaise (Congolese Soup)      Origin: Congo	Poulet Colombo      Origin: French Guiana	Pressure Cooker Spiced Prune Chutney      Origin: Britain
Potage Madrilène      Origin: Britain	Poulet Créole (Creole Chicken)      Origin: Mauritius	Pressure Cooker Steamed Fruit Pudding      Origin: Britain
Potato and Apple Fadge      Origin: Ireland	Poulet Véronique (Chicken Véronique)      Origin: France	Pressure Cooker Steamed Rhubarb and Ginger Pudding      Origin: Britain
Potato and Asparagus Salad      Origin: Ireland	Poulet Yassa (Chicken yassa)      Origin: Senegal	Pressure Cooker Thai Red Curry      Origin: Britain
Potato and Parsley Galettes      Origin: Ireland	Poulet Yassa (Chicken Yassa)      Origin: Gambia	Pressure Cooker Vegetable and Coconut Curry      Origin: Fusion
Potato Cakes with Mango Sauce      Origin: Ireland	Poulet Yassa Burkinabé (Burkinabe Chicken Yassa)      Origin: Burkina Faso	Pretty in Pink Strawberry Cupcakes      Origin: American
Potato Chops      Origin: India	Poulet Yassa de Guinée (Guinean Poulet Yassa)      Origin: Guinea	Prik Gaeng Panang (Panang Red Curry Paste)      Origin: Thailand
Potato Muffins      Origin: Ireland	Poulet Yassa Malienne (Malian Chicken Yassa)      Origin: Mali	Primrose Tartlets      Origin: Britain
Potato Salad with Thyme, Watercress and Lovage      Origin: Britain	Pounded Banana      Origin: Burundi	Prune-stuffed Chicken      Origin: Israel
Potato Wedges with Curry Sauce      Origin: Britain	Poutou      Origin: Mayotte	Psemeno kotopoylo me te saltsa lemoni-maintanou (Roasted Chicken With Lemon-Parsley Sauce)      Origin: Greece
Potato, Fennel and Apple Gratin      Origin: Britain	Prawn Cocktail      Origin: Britain	Psoai (Pork in Piquant Sauce)      Origin: Roman
Potato, Smoked Salmon and Dill Galette      Origin: Ireland	Prawn Laksa      Origin: Malaysia	Pudding and Souse      Origin: Barbados
Potato, Smoked Trout and Dill Salad      Origin: Ireland	Prawn Laksa      Origin: Cocos Islands	Pudding Egusi (Egusi Pudding)      Origin: Cameroon
Potatoes with Pine Nuts      Origin: Ireland	Prawn Puri      Origin: Britain	Pudim de Laranja (Orange Pudding)      Origin: Mozambique
Poten Bwmpen (Marrow Pie)      Origin: Welsh	Prawn-stuffed Trout      Origin: Britain	Pudim de Leite (Milk Pudding)      Origin: Cape Verde
Potjeikos      Origin: Southern Africa	Preserved Apricots      Origin: Britain	Pudim de Peixe (Fish Pudding)      Origin: Mozambique
Poto no Tucupi (Brazilian Tucupi and Duck Soup)      Origin: Brazil	Preserved Bilberries      Origin: Britain	Pudim de Peixe (Fish Pudding)      Origin: Cape Verde
Potted Prawns II      Origin: British	Preserved Lemons      Origin: North Africa	Pudín de Pan (Bread Pudding)      Origin: Gibraltar
Potted Squat Lobsters with Ginger and Basil      Origin: Britain	Preserved Pine-apple      Origin: American	Pudina Chutney (Mint Chutney)      Origin: India
Potted Woodlice      Origin: Britain	Preserved Pippins      Origin: American	Pudina tal-Hobz (Maltese Bread Pudding)      Origin: Malta
Poule nas sos (Chicken in Sauce)      Origin: Haiti	Preserved Plums      Origin: American	Puerto Rican Guava Paste      Origin: Puerto Rico
Poulet à la Noix de Coco et aux Arachides (Chicken with Coconut and Peanuts)      Origin: Gabon	Preserved Quinces      Origin: American	Puerto Rican Pasteles (Meat-stuffed Masa Pockets)      Origin: Puerto Rico
Poulet à la Moutarde (Gabon Mustard Chicken)      Origin: Gabon	Pressure Cooker Blackberry Suet Pudding      Origin: Britain	Puff-paste Patties      Origin: British
Poulet au Beurre de Cacahuète (Chicken with Peanut Butter)      Origin: Senegal	Pressure Cooker Blackcurrant Jam      Origin: Britain	Puffball Schnitzel      Origin: Germany
Poulet au Citron (Chicken with Lemon)      Origin: France	Pressure Cooker Chicken Korma      Origin: Fusion	Puli Pithe      Origin: India
Poulet au Coco Antillaise (Martinican coconut chicken)      Origin: Martinique	Pressure Cooker Curried Squash      Origin: Fusion	Pulla (Finnish Sweet Cardamom Raisin Bread)      Origin: Finland
Poulet au Curry Réunionaise (Reunion Chicken Curry)      Origin: Reunion	Pressure Cooker Fish Soup      Origin: Britain	Pullum Anethatum (Aniseed Chicken)      Origin: Roman
Poulet au Gingembre (Ginger Chicken)      Origin: Cote dIvoire	Pressure Cooker Lemon Cheesecake      Origin: Canada	Pullum cum Olivis Columbadibus (Boiled Chicken with Columbadian Olives)      Origin: Roman
Poulet Boucané (Buccaneer/Smoked Chicken)      Origin: Martinique	Pressure Cooker Mango Chutney      Origin: Britain
Poulet Boucané des Antilles (Smoked Chicken from the Antilles)      Origin: Saint Barthelemy	Pressure Cooker Massaman Beef Curry      Origin: Britain

Page 34 of 47