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:

Page 35 of 54

Oranges in Syrup      Origin: Britain	Pad Thai      Origin: Thailand	Panforte      Origin: Italy
Oregon Grape and Lemon Curd      Origin: America	Pado'lalo' (Spicy coconut Aubergine)      Origin: Guam	Pangiallo romano (Roman Christmas Cake)      Origin: Italy
Oregon Grape Juice      Origin: America	Pado'lalo' (Spicy coconut Aubergine)      Origin: Northern Mariana Islands	Pangiallo romano (Roman Christmas Cake)      Origin: Vatican City
Oregon Grape Sherbet      Origin: America	Paifala (Pineapple and Coconut Pasties)      Origin: American Samoa	Panikeke (Samoan Banana Pancakes)      Origin: Samoa
Orehnjaca (Walnut Roll)      Origin: Croatia	Pakistani Chicken Biryani      Origin: Pakistan	Panis cum Milo Fermento (Bread with Millet Leaven)      Origin: Roman
Orenau wedi Llenwi (Stuffed Oranges)      Origin: Welsh	Pakistani Lamb Chops      Origin: Britain	Panjeeri (Nuts, Seeds and Tree Sap Snack)      Origin: Pakistan
Oriental-inspired Haw Sauce      Origin: Fusion	Palačinke (Croatian Pancakes)      Origin: Croatia	Panjiri      Origin: India
Orugli Vesak (Lemony Sponge Cake Dessert)      Origin: Croatia	Palakottai Curry (Jackfruit Seed Curry)      Origin: India	Panko Fried Oysters      Origin: American
Osban (Offal Sausages)      Origin: Libya	Palandy      Origin: Sri Lanka	Pap II      Origin: South Africa
Oshi Palov (Beef and Vegetable Pilau)      Origin: Tajikistan	Palathai (Fig Cakes)      Origin: Roman	Papaya and Orange Soup      Origin: Anguilla
Osso Bucco alla Milanese      Origin: Italy	Palauan Tinola      Origin: Palau	Papaya Candy      Origin: Cape Verde
Ostrich Goulash      Origin: Namibia	Palestinian Hummus      Origin: Palestine	Papaya Chicken and Coconut Milk      Origin: Solomon Islands
Otak-otak (Spicy Grilled Nyonya Fish Cakes)      Origin: Malaysia	Paloma Mocktail      Origin: Fusion	Papaya Fairy Cakes with Tangy Lemon Glaze      Origin: African Fusion
Oude Sauce      Origin: British	Palumbis sive Columbis in Assis (Sauce for Roasted Wood Pigeons and Doves)      Origin: Roman	Papaya Pudding      Origin: Aruba
Oven-baked Jam Roly Poly      Origin: Britain	Pampoenkokies (Christmas Fruit Fritters)      Origin: South Africa	Papeda Kuah Kuning (Papuan Sago with Turmeric Fish Soup)      Origin: Papua
Oven-baked Taco Shells      Origin: Mexico	Pan di Spagna      Origin: Italy	Papeeta Kari (Green Papaya Curry)      Origin: India
Oven-dried Fish      Origin: Nigeria	Pan Puddings      Origin: Scotland	Papelón con Limón (Piloncillo and Lime Drink)      Origin: Venezuela
Oven-roasted Grey Snapper with Caribbean Sauce      Origin: Turks Caicos	Pan-fried Carp      Origin: Montenegro	Pappardelle con Ragù di Funghi Misti (Pappardelle with Mixed Mushroom Ragù)      Origin: Italy
Overnight Oats      Origin: Britain	Pan-fried Chicken Breasts with Ragout of Saffron Milk Caps      Origin: Britain	Paprika Sauce      Origin: Anglo-Indian
Ox-heart Black Curry      Origin: Sri Lanka	Pan-fried Mackerel with Porridge Oats      Origin: Britain	Papuan Banana Cake      Origin: Papua New Guinea
Oxeye Daisy Spread      Origin: Britain	Pan-fried Megrim with Tarragon      Origin: England	Papuan Banana Cake      Origin: Papua
Oxeye Daisy Tabbolueh      Origin: Fusion	Pan-fried Sea Bass with Citrus-dressed Broccoli      Origin: Fusion	Paradise Cake      Origin: Scotland
Oxford Marmalade      Origin: Britain	Pan-fried Sea Bass with Lemon Mash      Origin: Britain	Paradise Salsa      Origin: Cayman Islands
Oxford Sausages      Origin: England	Pan-fried Squat Lobsters      Origin: England	Paradise Slice      Origin: Scotland
Oxyporium (Oxyporium Salad Dressing)      Origin: Roman	Panang Curry Paste      Origin: Thailand	Paratoi Bara Lafwr (Preparing Laverbread)      Origin: Welsh
Oyster Croquets      Origin: British	Pancit Bihon (Thin Rice Noodles with Vegetables)      Origin: Philippines	Parcha Bozbash (Lamb Soup with Chestnuts, Quince, and Prunes)      Origin: Georgia
Oyster Mushroom Tom Yum (Thai Hot and Sour Soup with Oyster Mushrooms)      Origin: Thailand	Pane della colomba di Pasqua (Italian Easter Dove Bread)      Origin: Italy	Parfait iâ Myrang Lemwn (Iced Lemon Meringue Parfait)      Origin: Welsh
Oysters with Bloody Mary Sauce      Origin: American	Paneer Bhurji      Origin: India	Pargo rojo frito (Fried Red Snapper)      Origin: Dominican Republic
Pâté Nadolig (Christmas Pâté)      Origin: Welsh	Paneer Cheese      Origin: India	Parilla de Pescado (Barbecued Fish)      Origin: Equatorial Guinea
Pâtissons Farcis (Stuffed Squash)      Origin: Mauritius	Paneer Kofta      Origin: India	Parma Ham and Horseradish Greens Strata      Origin: Britain
Pè Thee Thoke (String Bean Salad)      Origin: Myanmar	Paneer Paratha      Origin: India	Parma Ham and Squash Blossom Strata      Origin: Britain
Paasto Forno (Somali Pasta al Forno)      Origin: Somaliland	Paneer Pasanda      Origin: India	Parmesan Orzo      Origin: Italy
Pad Kra Pao (Thai Holy Basil Stir Fry with Beef)      Origin: Thailand	Panettone      Origin: Italy
Pad Krapow Gai (Spicy Basil Chicken)      Origin: Thailand	Panettone with Mascarpone and Strawberries      Origin: British

Page 35 of 54