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 4089 recipes in total:

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Weihnachtlich Eingelegter Kürbis (Christmas Pickled Pumpkin)      Origin: Germany	Wild Plum Sauce for Roast Pork      Origin: Britain	Yoghurt and Honey Pancakes with Citrus Fruit      Origin: Britain
West Indian Cake      Origin: British	Wild Service Berry and Apple Jam      Origin: British	Yoghurt Chutney Dipping Sauce      Origin: Zimbabwe
West Sumatran Fish Curry      Origin: Sumatra	Wild Service Berry Flour      Origin: France	Yoghurt Lamb Steaks with Minted Yoghurt      Origin: Britain
Wet Nelly      Origin: England	Wild Service Berry Tart      Origin: British	Yorkshire Curd Tart      Origin: England
Wet Nelly II      Origin: England	Wild Spring Flower Salad      Origin: Britain	Youvarlakia Soupa Avgolemono (Meatball Soup with Egg and Lemon)      Origin: Greece
Whim-Wham      Origin: Scotland	Wild Strawberry Sauce      Origin: Britain	Ys du (Bilberry Tart)      Origin: England
Whip Syllabubs      Origin: Scotland	Wild Violet Flower Lemonade      Origin: Britain	Yuletide Fruit Bread      Origin: England
Whipod (White Pot)      Origin: Welsh	Wimbledon Cake      Origin: British	Zürcher Geschnetzeltes (Cut Meat, Zürich Style)      Origin: Switzerland
Whisky and Mustard Sauce      Origin: Scotland	Windy Pasty      Origin: England	Zabadee el Mishmish (Egyptian Apricot Mousse)      Origin: Egypt
White Aspic Jelly      Origin: British	Wine Sauce for Sweet Puddings      Origin: Britain	Zafrani Murgh      Origin: India
White Bakewell Fudge      Origin: British	Winter Rice Pudding with Dried Fruit      Origin: China	Zahtar-spiced Barbecued Goat      Origin: Jordan
White Chocolate and Cranberry Fudge      Origin: American	Wisteria Beer      Origin: America	Zalatina (Pork in Lemon and Vinegar Jelly)      Origin: Cyprus
White Curry      Origin: Fusion	Wisteria Flower Jam      Origin: Britain	Zambezi Fish Bobotie      Origin: Zimbabwe
White Lemon Cake Mix Cake      Origin: American	Wisteria, Linden and White Wine Lollies      Origin: Britain	Zambian Piri Piri      Origin: Zambia
White Nile Fish      Origin: South Sudan	Woodruff Panna Cotta      Origin: Italy	Zander Balaton (Poached Fillet of Zander)      Origin: Hungary
White Oyster Sauce      Origin: British	Xarba Arbija (Libyan Soup)      Origin: Libya	Zanzibar Fish Curry      Origin: Tanzania
White Sangria      Origin: Spain	Xató (Salt Cod and Tuna Salad)      Origin: Spain	Zanzibar Pilau      Origin: Tanzania
Whitebeam Berry Jelly      Origin: Britain	Xerém Tradicional (Traditional Xerem)      Origin: Cape Verde	Zarzuela de Mariscos (Seafood Zarzuela)      Origin: Spain
Whole-grain Goji Berry Mango Muffins (Whole-grain Goji Berry Mango Muffins)      Origin: American	Xinjiang Lamb Skewers      Origin: Fusion	Zereshk Polo ba Morgh (Saffron Chicken with Barberry Rice)      Origin: Iran
Wholewheat South African Plum Crisp      Origin: South Africa	Xinxim (Brazilian Chicken and Crayfish in Peanut Sauce)      Origin: Brazil	Zimbabwean Malva Pudding      Origin: Zimbabwe
Wild Apple and Chilli Jelly      Origin: Britain	Y Gacen Amhosibl (The Impossible Cake)      Origin: Welsh	Zimbabwean Sweet Potato Biscuits      Origin: Zimbabwe
Wild Apple Jelly      Origin: Britain	Yambo      Origin: Aruba	Zitumbuwa (Banana Fritters)      Origin: Malawi
Wild Dewberry Cobbler      Origin: Britain	Yarrow Tea      Origin: Britain	Zitumbuwa (Banana Fritters II)      Origin: Malawi
Wild Flour Blend Chocolate Chip Cookies      Origin: American	Yassa Au Poulet de la Casamance (Chicken Yassa in the Manner of Casamarance)      Origin: Senegal	Zupa di Pesce (Seafood Soup)      Origin: Cayman Islands
Wild Greens Gnocci in Tomato Sauce      Origin: Britain	Yassa Poulet (Chicken Yassa)      Origin: Senegal	Zuppa di Ciliege (Stewed Cherries)      Origin: San Marino
Wild Plum Cheese      Origin: Britain	Yeast-based Simnel Cake      Origin: American	Žuvies kukuliai (Linden Flower Tea)      Origin: Lithuania
Wild Plum Jam      Origin: Britain	Yeasted Barm Brack      Origin: Ireland	Zviyo (Millet Porridge)      Origin: Zimbabwe
Wild Plum Ketchup      Origin: Fusion	Yeasted Currant Loaf      Origin: Britain	Πλατσέντα Λέσβου (Lesbos Placenta)      Origin: Greece
Wild Plum Pie      Origin: Britain	Yellow Curry with Swiss Chard and Tofu      Origin: Fusion	レアチーズケーキ (Japanese Rare Cheesecake)      Origin: Japan
Wild Plum Preserve      Origin: Britain	Yellow Rice with Raisins      Origin: Southern Africa

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