FabulousFusionFood's Fruit-based Recipes 43th 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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Peruvian Salsa Criolla      Origin: Peru	Pigeon Peas and Rice      Origin: Anguilla	Pineappleweed Skolebrød      Origin: Scotland
Peruvian Seviche      Origin: Peru	Pigeons aux Champignons (Pigeons with Mushrooms)      Origin: France	Pineappleweed Syrup      Origin: Britain
Perys en Composte (Pears in Compote)      Origin: England	Pigeons aux Mandarines (Pigeons with Tangerines)      Origin: France	Pineappleweed Tea      Origin: Britain
Pesach Chremslach (Fruit and Nut Fritters for Passover)      Origin: Jewish	Pigeons Chasseur      Origin: France	Pineappleweed Vinegar      Origin: Britain
Pescado Frito (Fried Fish)      Origin: Ecuador	Pihlajanmarjahyytelö (Finnish Rowanberry Jelly)      Origin: Finland	Pink Smoothie Deluxe      Origin: American
Pescado Frito (Puerto Rican Fried Red Snapper)      Origin: Puerto Rico	Pikliz      Origin: Haiti	Pintade à la Sauce Citron (Guineafowl with Lemon)      Origin: France
Peshwari Naan      Origin: India	Pilaf Rizi (Rice Pilaf)      Origin: Cyprus	Pioneer Bird Cherry Syrup      Origin: Britain
Pesmol (Mackerel with Bell Pepper in a Coconut and Chilli Sauce)      Origin: Indonesia	Pilaf-Stuffed Onions      Origin: Middle East	Pioniono de Arquipe y Coco (Dulce de Leche and Coconut Roll)      Origin: Colombia
Pesto Bara Lawr a Garlleg Gwyllt (Laverbread and Wild Garlic Pesto)      Origin: Welsh	Pilav Limon (Lemon Pasta Pilaf)      Origin: Georgia	Piquant Grape Jelly      Origin: South Africa
Petasonem ex Musteis (Shoulder of Pork with Sweet Wine Cakes)      Origin: Roman	Pinafal wedi Piclo (Pickled Pineapples)      Origin: Welsh	Piquante Sauce      Origin: American
Petits Gâteaux au Sureau (Elderberry Muffins)      Origin: Switzerland	Pineapple and Carnation Fruit Cake      Origin: Britain	Piri-piri Oil      Origin: South Africa
Pety parnant (Small Patties)      Origin: England	Pineapple and Cassava Tarts      Origin: Philippines	Piri-Piri Sauce      Origin: West Africa
Pfoundewe (Dissolved Bread)      Origin: England	Pineapple Chutney      Origin: Zambia	Piri-Piri Sauce II      Origin: sub-Saharan Africa
Pheasant Game Soup      Origin: Britain	Pineapple Coleslaw      Origin: Bahamas	Pisca den Foil (Foil-cooked Fish)      Origin: Aruba
Philippines Banana Bread      Origin: Philippines	Pineapple Duff      Origin: Pitcairn Islands	Pisca Hasa (Fried Fish)      Origin: Aruba
Pho Bo Noodle Soup (Pho Bo Soup)      Origin: Vietnam	Pineapple Marmalade      Origin: South Africa	Pisces Assos (Baked Fish)      Origin: Roman
Piña Banana Smoothie      Origin: American	Pineapple Preserve      Origin: American	Pisces Frixos Cuiusumque (Fried Fish, of Any Kind)      Origin: Roman
Piña Colada Cupcakes      Origin: Britain	Pineapple Preserve Glazed Ham      Origin: Britain	Pishies (Pastries with Syrup)      Origin: Cyprus
Piña Colada Smoothie      Origin: American	Pineapple Pudding      Origin: India	Pissenlit au Lard (Dandelion Salad with Bacon)      Origin: France
Picadillo      Origin: Cuba	Pineapple Pulissery      Origin: India	Pistachio and Banana Gulp      Origin: American
Picado de Rábano (Radish Salad)      Origin: Guatemala	Pineapple Rasmalai      Origin: India	Pistachio and Yoghurt Cake      Origin: Britain
Picau ar y Maen II (Welsh Cakes II)      Origin: Welsh	Pineapple Sage Pound Cake      Origin: American	Pitcairn Roasted Breadfruit      Origin: Pitcairn Islands
Picau ar y Maen III (Welsh Cakes III)      Origin: Welsh	Pineapple Scraps Vinegar with Mother      Origin: England	Pitcaithly Bannocks      Origin: Scotland
Pice Bach (Mini Piklets)      Origin: Welsh	Pineapple Smoothie      Origin: American	Pitche-Patche de Ostras (Oyster and Rice Soup)      Origin: Guinea-Bissau
Pice Blodau Grug (Heather Flower Welshcakes)      Origin: Welsh	Pineapple Sorbet      Origin: British	Pittu      Origin: Sri Lanka
Pick a Pepper Soup      Origin: Equatorial Guinea	Pineapple Upside-down Pudding      Origin: Britain	Pizza Sauce      Origin: Italy
Pick-up Saltfish      Origin: US Virgin Islands	Pineapple, Apricot and Yoghurt Smoothie      Origin: Britain	Pizza with Butter Masala Sauce and Chicken Pakora      Origin: Scotland
Pickled Crabapple      Origin: Britain	Pineappleweed and Coconut Ice Lollies      Origin: Britain	Pizzoccheri with Miso Cabbage and Spiced Breadcrumbs      Origin: Fusion
Pickled Redcurrants      Origin: Britain	Pineappleweed Biscuits      Origin: Britain	Placki z Kwiatow Bzu (Polish Elderflower Pancakes)      Origin: Poland
Pickled Rock Samphire      Origin: Britain	Pineappleweed Bud Jam      Origin: Britain	Plain Oat Milk      Origin: British
Picl Ffrwythau Sychion (Dried Fruit Pickle)      Origin: Welsh	Pineappleweed Cordial      Origin: Britain	Plain Pound Cake      Origin: Britain
Pico de Gallo      Origin: Mexico	Pineappleweed Ice Cream      Origin: Britain	Plain Sponge Cake      Origin: Britain
Pierogi z Jagodami (Polish Bilberry Dumplings)      Origin: Poland	Pineappleweed Jelly      Origin: Scotland
Pigeon Peas and Rice      Origin: Barbados	Pineappleweed Posset Pots      Origin: Britain

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