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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Nkrakrakwam (Ghanaian Light Soup)      Origin: Ghana	Nyona Penang Assam Laska      Origin: Malaysia	Opor Ayam (Java Chicken Curry)      Origin: Indonesia
Nnam Owondo      Origin: Cameroon	Nyonya Curry Paste      Origin: Singapore	Opor Ayam Jawa (Javanese Coconut Curry Chicke)      Origin: Indonesia
No Bake Cheesecake      Origin: Britain	Nyponsoppa (Wild Rosehip Soup)      Origin: Sweden	Orange and Lemon Peppered Monkfish      Origin: British
No-bake Cheesecake 3      Origin: Scotland	NZ Ginger Beer      Origin: New Zealand	Orange and Pomegranate Cake      Origin: Britain
No-bake Cheesecake II      Origin: American	Oarweed-cured Tuna      Origin: Ireland	Orange and Poppy Seed Cupcakes      Origin: Britain
No-bake Cheesecake IV      Origin: American	Oat and Currant Biscuits      Origin: Britain	Orange and Walnut Blintzes      Origin: American
No-bake Lemon Cheesecake      Origin: American	Oat Mittai with Fruit and Nuts      Origin: India	Orange Breakfast Muffins (Orange Breakfast Muffins)      Origin: Britain
No-bake Lemon Soufflé      Origin: Britain	Oaten Honeycomb      Origin: Northern Ireland	Orange Buttercream Icing      Origin: Britain
No-bake Peanut Butter Flapjack      Origin: Britain	Oatmeal Bilberry Bread      Origin: Northern Ireland	Orange Cake      Origin: British
Noix de St-Jacques à la crème d'oignons de Roscoff (Scallops with Roscoff Onion Cream)      Origin: France	Obe Ata (Red Pepper Sauce)      Origin: Nigeria	Orange Cheesecake 2      Origin: Britain
Nom Banh Chok      Origin: Cambodia	Obe Eja Dindin (Fried Fish Stew)      Origin: Nigeria	Orange Chesecake      Origin: Britain
Non-alcoholic Glögg      Origin: Sweden	Obe Eja Tutu (Fresh Fish Stew)      Origin: Nigeria	Orange Cranberry Sauce      Origin: America
Noodle Curry Paste      Origin: Laos	Obuoliniai Sausainiai (Lithuanian Apple Biscuits)      Origin: Lithuania	Orange Cream Cheese Frosting      Origin: American
Nopal and Banana Smoothie      Origin: America	Obuoliu Blynai (Lithuanian Apple Pancakes)      Origin: Lithuania	Orange Crumble Mince Pies      Origin: Britain
Nori-crusted Sirloin with Shiitake Mushrooms and Wasabi      Origin: Fusion	Ock-lam (Barbecued Pork with Mushrooms and Beans)      Origin: Laos	Orange Curd      Origin: Britain
Normandy Cheesecake      Origin: Britain	Octopus Curry      Origin: Seychelles	Orange Custard      Origin: Scotland
North-Africa Style Breast of Lamb      Origin: Fusion	Ofada-Ugba Jollof (Fermented Jollof Rice)      Origin: Nigeria	Orange Date Muffins (Orange Date Muffins)      Origin: American
Northern Irish Beef Stew      Origin: Northern Ireland	Ohn Htamin (Burmese Coconut Rice)      Origin: Myanmar	Orange Granita      Origin: British
Nougat Glacé (Iced Nougat)      Origin: France	Ohn-No Khaukswe (Coconut Noodles)      Origin: Myanmar	Orange Marmalade Cupcakes      Origin: Britain
Nouméa Sauce au Chien      Origin: New Caledonia	Oil-based Flapjacks      Origin: Britain	Orange Mincemeat      Origin: Britain
Nthochi Bread (Banana Bread)      Origin: Malawi	Oil-pickled Scarlet Elf Cups      Origin: Britain	Orange Musk French Toast      Origin: American
Nthochi II (Malawi Banana Bread)      Origin: Malawi	Oka Popo (Samoan Raw Fish)      Origin: Samoa	Orange Olive Oil Cake      Origin: Fusion
Num Banh Choc (Rice Noodle Fish Soup)      Origin: Cambodia	Oka Popo (Samoan Raw Fish)      Origin: American Samoa	Orange or Lemon Marmalade      Origin: British
Num Pa-chok Tirk Ka-chuii (Khmer Noodle Soup with Fingerroot)      Origin: Cambodia	Okwuru Ugba (Okra and Ugba Soup)      Origin: Nigeria	Orange polenta cake      Origin: Britain
Nuoc Mam Cham (Fish Dipping Sauce)      Origin: Vietnam	Old Fashioned Barley Sugar      Origin: Britain	Orange Salad      Origin: Britain
Nusszopf (German Nut Braid with Marzipan)      Origin: Namibia	Old Fashioned Carrot Pudding      Origin: British	Orange Sauce      Origin: Britain
Nut-topped Sticky Toffee Pudding      Origin: Britain	Old Fashioned Cocktail      Origin: IBA	Orange Sauce      Origin: British
Nutella Swirl Banana Muffins      Origin: Britain	Old-fashioned Norfolk Sponge Cake      Origin: British	Orange Semolina Cake with Orange or Marmalade Glaze      Origin: Fusion
Nutty Fridge Cake      Origin: American	Old-fashioned Sponge Cake      Origin: British	Orange Sherbet      Origin: American
Nutty Moroccan Couscous      Origin: Morocco	Old-fashioned Yule Cake      Origin: Britain	Orange Sherbet Smoothie      Origin: American
Nutty Rice Burgers      Origin: Britain	Oleleh (Gambian Moi Moi)      Origin: Gambia	Orange Wakame Salad      Origin: American
Nyama yeMbudzi (Traditional Zimbabwean Goat Meat Stew)      Origin: Zimbabwe	Oliebollen (Dutch New Year Doughnuts)      Origin: Netherlands	Orange-glazed Ham with Mustard Cream      Origin: Canada
Nyma Choma (Roast Meat)      Origin: East Africa	Olivarum Conditurae (Olive and Celery Tapenade)      Origin: Roman
Nyma Choma (Roast Meat)      Origin: Kenya	Oluwombo      Origin: Uganda

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