FabulousFusionFood's Fruit-based Recipes 40th Page

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 6140 recipes in total:

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Oldbury Tart      Origin: England	Orange Salad      Origin: Britain	Ox-heart Black Curry      Origin: Sri Lanka
Oleleh (Gambian Moi Moi)      Origin: Gambia	Orange Salad      Origin: Scotland	Oxeye Daisy Spread      Origin: Britain
Oliebollen (Dutch New Year Doughnuts)      Origin: Netherlands	Orange Sauce      Origin: Britain	Oxeye Daisy Tabbolueh      Origin: Fusion
Olivarum Conditurae (Olive and Celery Tapenade)      Origin: Roman	Orange Sauce      Origin: Britain	Oxford Marmalade      Origin: Britain
Oluwombo      Origin: Uganda	Orange Semolina Cake with Orange or Marmalade Glaze      Origin: Fusion	Oxford Sausages      Origin: England
Onion Bean Dip      Origin: India	Orange Sherbet      Origin: American	Oxyporium (Oxyporium Salad Dressing)      Origin: Roman
Opor Ayam (Java Chicken Curry)      Origin: Indonesia	Orange Sherbet Smoothie      Origin: American	Oyster Croquets      Origin: Britain
Opor Ayam Jawa (Javanese Coconut Curry Chicke)      Origin: Indonesia	Orange Wakame Salad      Origin: American	Oyster Mushroom Tom Yum (Thai Hot and Sour Soup with Oyster Mushrooms)      Origin: Thailand
Orange and Cardamom Madeleines      Origin: Fusion	Orange Walnut Muffins      Origin: British	Oysters with Bloody Mary Sauce      Origin: American
Orange and Lemon Peppered Monkfish      Origin: Britain	Orange-glazed Ham with Mustard Cream      Origin: Canada	Pâté Nadolig (Christmas Pâté)      Origin: Welsh
Orange and Pomegranate Cake      Origin: Britain	Oranges Douces de Congo (Sweet Congolese Oranges)      Origin: Congo	Pâtissons Farcis (Stuffed Squash)      Origin: Mauritius
Orange and Poppy Seed Cupcakes      Origin: Britain	Oranges in Syrup      Origin: Britain	Pão de mel (Honey Loaf)      Origin: Mozambique
Orange and Walnut Blintzes      Origin: American	Oregon Grape and Lemon Curd      Origin: America	Pè Thee Thoke (String Bean Salad)      Origin: Myanmar
Orange Bergamot Nuts      Origin: American	Oregon Grape Juice      Origin: America	Pèpè Soup du Cameroun (Cameroonian Pepper Soup)      Origin: Cameroon
Orange Breakfast Muffins (Orange Breakfast Muffins)      Origin: Britain	Oregon Grape Sherbet      Origin: America	Paasbrod (Dutch Easter Bread)      Origin: Netherlands
Orange Buttercream Icing      Origin: Britain	Orehnjaca (Walnut Roll)      Origin: Croatia	Paasto Forno (Somali Pasta al Forno)      Origin: Somaliland
Orange Cake      Origin: Britain	Orenau wedi Llenwi (Stuffed Oranges)      Origin: Welsh	Paczki (Polish Shrove Doughnuts)      Origin: Poland
Orange Cheesecake 2      Origin: Britain	Oriental-inspired Haw Sauce      Origin: Fusion	Pad Kee Mao      Origin: Thailand
Orange Chesecake      Origin: Britain	Ortikia Skharas (Grilled Quails)      Origin: Cyprus	Pad Kra Pao (Thai Holy Basil Stir Fry with Beef)      Origin: Thailand
Orange Cranberry Sauce      Origin: America	Orugli Vesak (Lemony Sponge Cake Dessert)      Origin: Croatia	Pad Krapow Gai (Spicy Basil Chicken)      Origin: Thailand
Orange Cream Cheese Frosting      Origin: American	Osban (Offal Sausages)      Origin: Libya	Pad Thai      Origin: Thailand
Orange Crumble Mince Pies      Origin: Britain	Oshi Palov (Beef and Vegetable Pilau)      Origin: Tajikistan	Pado'lalo' (Spicy coconut Aubergine)      Origin: Guam
Orange Curd      Origin: Britain	Oshifima II (Namibian Stiff Porridge)      Origin: Namibia	Pado'lalo' (Spicy coconut Aubergine)      Origin: Northern Mariana Islands
Orange Custard      Origin: Scotland	Oshigali (Namibian Fermented Millet Porridge)      Origin: Namibia	Paia Katsarolas (Duck Casserole)      Origin: Cyprus
Orange Date Muffins (Orange Date Muffins)      Origin: American	Osso Bucco alla Milanese      Origin: Italy	Paifala (Pineapple and Coconut Pasties)      Origin: American Samoa
Orange Granita      Origin: Britain	Ostrich Goulash      Origin: Namibia	Pakistani Chicken Biryani      Origin: Pakistan
Orange Ice Cream      Origin: British	Otak-otak (Spicy Grilled Nyonya Fish Cakes)      Origin: Malaysia	Pakistani Lamb Chops      Origin: Britain
Orange Julius Smoothie      Origin: American	Oude Sauce      Origin: Britain	Palačinke (Croatian Pancakes)      Origin: Croatia
Orange Marmalade Cupcakes      Origin: Britain	Ovas Moles de Papaia (Papaya and Egg Yolk Pudding)      Origin: Mozambique	Palak Paneer IV (Paneer in a Mildly Spiced Spinach Sauce)      Origin: India
Orange Mincemeat      Origin: Britain	Oven-baked Jam Roly Poly      Origin: Britain	Palakottai Curry (Jackfruit Seed Curry)      Origin: India
Orange Musk French Toast      Origin: American	Oven-baked Taco Shells      Origin: Mexico	Palandy      Origin: Sri Lanka
Orange Olive Oil Cake      Origin: Fusion	Oven-dried Fish      Origin: Nigeria	Palathai (Fig Cakes)      Origin: Roman
Orange or Lemon Marmalade      Origin: Britain	Oven-roasted Grey Snapper with Caribbean Sauce      Origin: Turks Caicos
Orange polenta cake      Origin: Britain	Overnight Oats      Origin: Britain

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