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 4121 recipes in total:

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Thai Mango Fish Curry      Origin: Thailand	Tisanam Barricam (Barley Soup with Dried Vegetables)      Origin: Roman	Tom Yum Hed (Gang Som Pleug Tang Mo)      Origin: Thailand
Thai Peanut Coconut Curry with Pheasant and Squash      Origin: Fusion	Tisanam sic Facies (Barley Soup)      Origin: Roman	Tom Yum Het Mangsawirat (Mushroom and Lemongrass Soup)      Origin: Thailand
Thai Pork Curry in the Burmese Style      Origin: Myanmar	Tishreeb Hummus (Chickpea Casserole)      Origin: Iraq	Tom Yum Pla (Hot and Sour Fish Soup)      Origin: Thailand
Thai Red Curry Duck      Origin: Thailand	To bake an Olyve-Pye      Origin: Britain	Tom Yum Talay (Fish Stew)      Origin: Thailand
Thai Red Curry Paste      Origin: Thailand	To Candy Goos-berries.      Origin: England	Tomatillo and Beef Curry      Origin: Fusion
Thai Red Curry Paste      Origin: Thailand	To Candy Orange Peels      Origin: Britain	Tomato Achar      Origin: Guyana
Thai Red Jackfruit Curry      Origin: Fusion	To Dress a Hen, Mutton or Lamb the Indian Way      Origin: England	Tomato and Bladderwrack Sauce      Origin: Fusion
Thai Yellow Curry Paste      Origin: Thailand	To Dress Crab      Origin: British	Tomato Chilli Bread      Origin: Fusion
Thai-style Chicken Skewers      Origin: Fusion	To Drie Apricocks, Peaches, Pippins or Pearplums      Origin: England	Tomato Keema (Tomato and Beef Curry)      Origin: Pakistan
Thai-style Pollack Curry      Origin: Fusion	To Dry Fruit Pulp      Origin: Britain	Tomn-Tomn (Trini-style Breadfruit FuFu)      Origin: Trinidad
Thai-style Red Curry of Beef, Bamboo and Apple      Origin: Asian Fusion	To make a boiled rice pudding      Origin: Britain	Tongabezi Chicken Curry      Origin: Zambia
Thai-style Red Rock Salmon Curry      Origin: Britain	To make a florentine of veal      Origin: British	Topcheta Corba (Meatball Soup)      Origin: Bulgaria
Thai-style Red Seafood Curry      Origin: Fusion	To make a Haggas Pudding.      Origin: Britain	Topfenknödel auf Apfel-Quittencompott (Cheese Dumplings with Apple and Quince Compote)      Origin: Liechtenstein
Thai-style Turkey Leftovers Curry      Origin: Fusion	To make almond cheesecakes      Origin: Britain	Topfenkuchen (Pot Cakes)      Origin: Germany
Thakkali Meen Kari (Fish Tomato Curry)      Origin: India	To make Char de Crabb (To make Crabapple Pie)      Origin: England	Torrijas con Canela y Miel (Pan-grilled Steaks with Olive Sauce)      Origin: Spain
The Author's Christmas Pudding      Origin: Britain	To make cheesecakes      Origin: Britain	Torta de Frango (Brazilian Chicken Pie)      Origin: Brazil
The Most Kindely Way to Preserve Plums, Cherries, Gooseberries, &c.      Origin: England	To Make Currey the Indian Way      Origin: Britain	Torta Galesa (Teisen Gymreig)      Origin: Welsh
The Poor Author's Pudding      Origin: Britain	To make drie Gingerbread      Origin: British	Torta Navideña (Christmas Cake)      Origin: Ecuador
The Printer's Pudding      Origin: Britain	To make lemon cheesecakes      Origin: Britain	Torta Pasqua con la Pasta Frolla (Easter Tart with Pasta Frolla)      Origin: Italy
The Publisher's Pudding      Origin: Britain	To make mackeroons      Origin: Britain	Tortas de Aceite (Sesame Seed and Aniseed Biscuits)      Origin: Spain
The Ultimate Roast Turkey      Origin: Britain	To make mince pies the best way      Origin: Britain	Torth Amser Te (Tea Time Bread)      Origin: Welsh
Thiebou dieune (Street-style Senegalese Fish and Rice)      Origin: Senegal	To make Verjuyce.      Origin: Britain	Torth Fraith (Mottled Bread)      Origin: Welsh
Three-cheese Terrine      Origin: Andorra	To Make Whey      Origin: Poland	Torth Frith Llandudno (Llandudno Fruit Cake)      Origin: Welsh
Three-cornered Leek Pesto      Origin: Britain	Tobago Curry Conch with Dumplings      Origin: Trinidad	Touo du Niger (Nigerienne Touo)      Origin: Niger
Three-cornered Leek Pesto      Origin: Britain	Toffee Apple Slices      Origin: China	Tourchi Batata (Potato Salad with Cumin)      Origin: Tunisia
Thyme-scented Lamb with Almond Skordalia      Origin: Australia	Toffee Apples      Origin: Britain	Tourment d’Amour (Love's Torment)      Origin: Saint Barthelemy
Tiger-Nut Juice      Origin: Ghana	Toffee Apples      Origin: Britain	Tourta de Blea (Chard Pie)      Origin: Monaco
Tipperary Biscuits      Origin: Scotland	Toffee Bananas      Origin: China	Tourteletes in fryture (Honey-basted Fig Pastries)      Origin: England
Tipsy Laird      Origin: Scotland	Tom Yam Goong 1      Origin: Thailand	Tourtes parmeriennes (Parmesan Pies)      Origin: France
Tiramisù #2      Origin: Italy	Tom Yam Goong 2      Origin: Thailand	Towering Praline Carrot Cake      Origin: American
Tirana Romaine Salad      Origin: Albania	Tom Yam Goong 2      Origin: Thailand	Traditional Black Bun      Origin: Scotland
Tirk Prahok (Fish Pickle Sauce)      Origin: Cambodia	Tom Yam Goong Maenam      Origin: Thailand	Traditional Bread and Butter Pudding      Origin: Britain
Tirk Trey Chu P'em (Sweet Fish Sauce)      Origin: Cambodia	Tom Yum Gai (Hot and Sour Chicken Soup)      Origin: Thailand
Tirk Umpel (Tamarind Sauce)      Origin: Cambodia	Tom Yum Hed (Mushroom Tom Yum)      Origin: Thailand

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