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 5021 recipes in total:

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Penhaearn Pob (Roast Gurnard)      Origin: Welsh	Pescado Frito (Puerto Rican Fried Red Snapper)      Origin: Puerto Rico	Pineapple Duff      Origin: Pitcairn Islands
Penne with Edible Flowers      Origin: Britain	Peshwari Naan      Origin: India	Pineapple Preserve      Origin: American
Pennywise Fruit Cake      Origin: British	Pesmol (Mackerel with Bell Pepper in a Coconut and Chilli Sauce)      Origin: Indonesia	Pineapple Preserve Glazed Ham      Origin: Britain
Penwaig Wedi Stwffio (Stuffed Herring)      Origin: Welsh	Pesto Bara Lawr a Garlleg Gwyllt (Laverbread and Wild Garlic Pesto)      Origin: Welsh	Pineapple Pudding      Origin: India
Penwaig wedi Stwffio (Stuffed Herring)      Origin: Welsh	Petasonem ex Musteis (Shoulder of Pork with Sweet Wine Cakes)      Origin: Roman	Pineapple Pulissery      Origin: India
Penzance Cake      Origin: England	Petits Gâteaux au Sureau (Elderberry Muffins)      Origin: Switzerland	Pineapple Rasmalai      Origin: India
Penzance Cake II      Origin: England	Pety parnant (Small Patties)      Origin: England	Pineapple Sage Pound Cake      Origin: American
Penzance Cake III      Origin: England	Pfoundewe (Dissolved Bread)      Origin: England	Pineapple Smoothie      Origin: American
Penzance Grey Mullet      Origin: Cornwall	Pheasant Game Soup      Origin: Britain	Pineapple Upside-down Pudding      Origin: British
Pepes Ikan (Fish in Curry Sauce)      Origin: Indonesia	Pho Bo Noodle Soup (Pho Bo Soup)      Origin: Vietnam	Pineapple, Apricot and Yoghurt Smoothie      Origin: British
Pepes Ikan (Fish in Curry Sauce)      Origin: East Timor	Piña Colada Cupcakes      Origin: Britain	Pineappleweed and Coconut Ice Lollies      Origin: Britain
Pepones et Melones (Water and Honey Melons)      Origin: Roman	Picadillo      Origin: Cuba	Pineappleweed Biscuits      Origin: Britain
Pepper Chicken      Origin: Sierra Leone	Picado de Rábano (Radish Salad)      Origin: Guatemala	Pineappleweed Bud Jam      Origin: Britain
Pepper Soup      Origin: Liberia	Picau ar y Maen II (Welsh Cakes II)      Origin: Welsh	Pineappleweed Cordial      Origin: Britain
Pepper Soupe de Poisson (Fish Pepper Soup)      Origin: Cameroon	Picau ar y Maen III (Welsh Cakes III)      Origin: Welsh	Pineappleweed Ice Cream      Origin: Britain
Peppered Snails      Origin: Nigeria	Pice Bach (Mini Piklets)      Origin: Welsh	Pineappleweed Jelly      Origin: Scotland
Pera piña (Dominican Rice and Pineapple Drink)      Origin: Dominican Republic	Pice Blodau Grug (Heather Flower Welshcakes)      Origin: Welsh	Pineappleweed Posset Pots      Origin: Britain
Percebes Tapas (Gooseneck Barnacles Tapas)      Origin: Spain	Pick a Pepper Soup      Origin: Equatorial Guinea	Pineappleweed Skolebrød      Origin: Scotland
Perdicem cum pluma (Sauce for Wood Pigeon or Partridge)      Origin: Roman	Pick-up Saltfish      Origin: US Virgin Islands	Pineappleweed Syrup      Origin: Britain
Perfect Pumpkin Pie      Origin: American	Pickled Crabapple      Origin: Britain	Pineappleweed Tea      Origin: Britain
Peri Peri Kari Camarão (Fiery Prawn Curry)      Origin: Mozambique	Pickled Redcurrants      Origin: British	Pineappleweed Vinegar      Origin: Britain
Peri Peri Sauce      Origin: India	Pickled Rock Samphire      Origin: Britain	Pintade à la Sauce Citron (Guineafowl with Lemon)      Origin: France
Peri-Peri Chicken with Peri-Peri Rice      Origin: Mozambique	Picl Ffrwythau Sychion (Dried Fruit Pickle)      Origin: Welsh	Pioneer Bird Cherry Syrup      Origin: Britain
Pernae Cocturam (Preparation of a Ham)      Origin: Roman	Pigeon Peas and Rice      Origin: Barbados	Pioniono de Arquipe y Coco (Dulce de Leche and Coconut Roll)      Origin: Colombia
Pernam (Ham)      Origin: Roman	Pigeon Peas and Rice      Origin: Anguilla	Piquant Grape Jelly      Origin: South Africa
Pernil (Puerto Rican Roast Pork)      Origin: Puerto Rico	Pihlajanmarjahyytelö (Finnish Rowanberry Jelly)      Origin: Finland	Piquante Sauce      Origin: American
Persian Leg of Lamb      Origin: Iran	Pikliz      Origin: Haiti	Piri-piri Oil      Origin: South Africa
Persian Lentils with Orange Juice and Angelica      Origin: Iran	Pilaf-Stuffed Onions      Origin: Middle East	Piri-Piri Sauce      Origin: West Africa
Peruvian Ceviche      Origin: Peru	Pilav Limon (Lemon Pasta Pilaf)      Origin: Georgia	Piri-Piri Sauce II      Origin: sub-Saharan Africa
Peruvian Salsa Criolla      Origin: Peru	Pinafal wedi Piclo (Pickled Pineapples)      Origin: Welsh	Pisca den Foil (Foil-cooked Fish)      Origin: Aruba
Peruvian Seviche      Origin: Peru	Pineapple and Carnation Fruit Cake      Origin: Britain	Pisca Hasa (Fried Fish)      Origin: Aruba
Perys en Composte (Pears in Compote)      Origin: England	Pineapple and Cassava Tarts      Origin: Philippines	Pisces Assos (Baked Fish)      Origin: Roman
Pesach Chremslach (Fruit and Nut Fritters for Passover)      Origin: Jewish	Pineapple Chutney      Origin: Zambia
Pescado Frito (Fried Fish)      Origin: Ecuador	Pineapple Coleslaw      Origin: Bahamas

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