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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Pó de Caril São Tomé (Sao Tomean Curry Powder)      Origin: Sao Tome	Pomegranate and Vanilla Cupcakes      Origin: Britain	Portuguese Tomato Sauce      Origin: Portugal
Po'e      Origin: Tahiti	Pomegranate Ice      Origin: South Africa	Pot Roast Turkey Drumstick      Origin: Fusion
Po'e      Origin: Easter Island	Pomegranate Lokum (Pomegranate Turkish Delight)      Origin: Turkey	Pot-roasted Pheasant with Cider and Calvados      Origin: Britain
Po'e (Fruit Pudding Cake)      Origin: Easter Island	Pomegranate Molasses Glazed Carrots with Pistachios      Origin: Fusion	Potage Congolaise (Congolese Soup)      Origin: Congo
Pochee (Poached Eggs)      Origin: England	Pommé Breton traditionelle (Traditional Breton Apple Cake)      Origin: France	Potage Madrilène      Origin: Britain
Podin Bara Amenyn (Bread and Butter Pudding)      Origin: England	Ponche de Creme      Origin: Trinidad	Potato and Apple Fadge      Origin: Ireland
Podin Henlys (Helston Pudding)      Origin: England	Pontac Catsup for Fish      Origin: British	Potato and Asparagus Salad      Origin: Ireland
Podin Lymmaval (Lemmon Pudding)      Origin: England	Pontack Sauce      Origin: Britain	Potato and Parsley Galettes      Origin: Ireland
Podin Nadelik (Cornish Stout and Marmalade Christmas Pudding)      Origin: Britain	Pontshki (Polish Doughnuts)      Origin: Poland	Potato Cakes with Mango Sauce      Origin: Ireland
Poha Chivda (Cabbage Chivda)      Origin: India	Popcorn Shrimp      Origin: Cajun	Potato Chops      Origin: India
Point-and-kill      Origin: Nigeria	Poppy Seed and Lemon Cheesecake (Poppy Seed and Lemon Cheesecake/title>)      Origin: Britain	Potato Muffins      Origin: Ireland
Poison Braisé (Barbecued Fish)      Origin: Senegal	Poppy Seed Kolache      Origin: Croatia	Potato Salad with Thyme, Watercress and Lovage      Origin: Britain
Poisson aux Fines Herbes (Herbed Fish)      Origin: Mauritius	Porc Mewn Saws Eirin (Pork in Plum Sauce)      Origin: Welsh	Potato Wedges with Curry Sauce      Origin: Britain
Poisson Cru (Tahitian Raw Fish Salad)      Origin: Tahiti	Porc-Colombo      Origin: Guadeloupe	Potato, Fennel and Apple Gratin      Origin: Britain
Poisson Cru (Wallisian Raw Fish Salad)      Origin: Wallis Futuna	Porcellum Coriandratum (Suckling Pig with Coriander Sauce)      Origin: Roman	Potato, Smoked Salmon and Dill Galette      Origin: Ireland
Poisson Yassa (Fish Yassa)      Origin: Senegal	Porcellum Lasaratum (Suckling Pig Seasoned with Laser)      Origin: Roman	Potato, Smoked Trout and Dill Salad      Origin: Ireland
Poisson Yassa Mauritanienne (Mauritanian Fish Yassa)      Origin: Mauritania	Pork and Apple Kebabs with Mustard      Origin: Britain	Potatoes with Pine Nuts      Origin: Ireland
Poitrine de Porc Grillée à l'Ail (Grilled Belly Pork with Garlic)      Origin: Cote dIvoire	Pork and Bacon Meatballs      Origin: Britain	Poten Bwmpen (Marrow Pie)      Origin: Welsh
Poivre Jaunet      Origin: France	Pork and Quince Curry      Origin: Britain	Potjeikos      Origin: Southern Africa
Poke      Origin: Cook Islands	Pork and Sage Kebabs      Origin: Britain	Poto no Tucupi (Brazilian Tucupi and Duck Soup)      Origin: Brazil
Poke      Origin: Tokelau	Pork Black Curry      Origin: Sri Lanka	Potted Prawns II      Origin: British
Pokhlyobka (Mushroom and Barley Soup)      Origin: Russia	Pork Chops with Bananas and Bacon      Origin: Antigua	Potted Squat Lobsters with Ginger and Basil      Origin: Britain
Pol Sambol      Origin: Sri Lanka	Pork Chops with Roasted Grapes      Origin: New Zealand	Potted Woodlice      Origin: Britain
Polenta Cake      Origin: British	Pork Chops with Sloe Sauce and Savoy Cabbage      Origin: England	Poule nas sos (Chicken in Sauce)      Origin: Haiti
Polka-Dot Corn Muffins      Origin: American	Pork Menudo      Origin: Philippines	Poulet à la Noix de Coco et aux Arachides (Chicken with Coconut and Peanuts)      Origin: Gabon
Pollack Pie with Crushed Potato Topping      Origin: Britain	Pork Ribs in a Sweet and Sour Sauce      Origin: Fusion	Poulet à la Moutarde (Gabon Mustard Chicken)      Origin: Gabon
Pollo a la Brasa (Peruvian Blackened Chicken)      Origin: Peru	Pork with Cabbage and Bananas      Origin: eSwatini	Poulet au Beurre de Cacahuète (Chicken with Peanut Butter)      Origin: Senegal
Pollo Borracho Chileano (Chilean Drunken Chicken)      Origin: Chile	Pork, Potato and Fennel Casserole      Origin: Ireland	Poulet au Citron (Chicken with Lemon)      Origin: France
Pollo Guisado (Dominican Stewed Chicken)      Origin: Dominican Republic	Port, Clementine and Five-spice Ham      Origin: Britain	Poulet au Coco Antillaise (Martinican coconut chicken)      Origin: Martinique
Pollo Guisado (Dominican Chicken Stew)      Origin: Dominican Republic	Port-wine Sauce for Wild Fowl      Origin: British	Poulet au Curry Réunionaise (Reunion Chicken Curry)      Origin: Reunion
Pollo Pibil (Pit-Smoked Chicken in Annatto Marinade)      Origin: Mexico	Portakal Receli (Orange Jam)      Origin: Turkey	Poulet au Gingembre (Ginger Chicken)      Origin: Cote dIvoire
Polvorones de Canela (Cinnamon Shortbread)      Origin: Spain	Portakalli Kek (Orange Cake)      Origin: Turkey	Poulet Boucané (Buccaneer/Smoked Chicken)      Origin: Martinique
Polvorones puertorriqueños (Guava Thumbprint Biscuits)      Origin: Puerto Rico	Porter Cake      Origin: Northern Ireland
Pom      Origin: Suriname	Portuguese Percebes      Origin: Portugal

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