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 5021 recipes in total:

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Syllabub      Origin: Britain	Tamina (Semolina Dessert)      Origin: Niger	Tarte au Rumex Alpin (Alpine Dock Tart)      Origin: Switzerland
T'fina Aricha (Beef and Wheat Stew)      Origin: Tunisia	Tandoori Chicken      Origin: India	Tarte aux Pommes Bretonne (Breton Apple Pie)      Origin: France
Tabah Moostafah (Tagine of Marrakech Lamb)      Origin: Morocco	Tandoori King Prawns      Origin: Britain	Tarten Afal (Welsh Apple Tart)      Origin: Welsh
Tabbouleh      Origin: Lebanon	Tandoori Lamb Chops      Origin: Britain	Tarten Afal a Chaws (Apple and Cheese Tart)      Origin: Welsh
Tabbouleh with Pomegranate      Origin: Lebanon	Tandoori Paste      Origin: Fusion	Tarten Bricyll a Mafon (Apricot and Raspberry Tart)      Origin: Welsh
Table Harissa Sauce      Origin: Tunisia	Tandoori Roast Chicken      Origin: Fusion	Tarten Ceirios (Cherry Tart)      Origin: Welsh
Tabouleh (Parsley and Bulgur Wheat Salad)      Origin: Middle East	Tandoori Roast Guinea Fowl      Origin: Fusion	Tarten Eirin (Plum Tart)      Origin: Welsh
Tacos de Comida Callejera (Mexican Street-food Tacos)      Origin: Mexico	Tanghulu (Candied Fruit Skewers)      Origin: China	Tarten Eirin Mair (Gooseberry Tart)      Origin: Welsh
Tacos di Pesce (Fish Tacos)      Origin: Mexico	Tangy Butter      Origin: British	Tarten Jam a Sbwng (Welsh Cheesecakes)      Origin: Welsh
Tafell Fricyll a Cheirch (Apricot and Oat Slice)      Origin: Welsh	Tangy Pork Fillet      Origin: Britain	Tarten Llus (Bilberry Tart)      Origin: Welsh
Tagine Almaaz bil Beleh (Goat Tagine with Dates)      Origin: Morocco	Tannia and Pineapple Fritters      Origin: Saint Kitts	Tarten Oen a Bricyll gyda Crwst Persli (Lamb and Apricot Pie with Parsley Crust)      Origin: Welsh
Tagine bel Ghamli wal Barkouk wa Geijlane (Lamb Tagine with Prunes and Sesame Seeds)      Origin: Morocco	Tannia Fritters      Origin: Dominica	Tarten Planc Rhiwbob (Rhubarb Bakestone Pie)      Origin: Welsh
Tagine de Daurade (Tagine of Sea Bream)      Origin: Morocco	Tansy Cordial      Origin: Britain	Tarten Rhiwbob a Mafon (Rhubarb and Raspberry Tart)      Origin: Welsh
Tagine Lahm bil Beleh (Lamb Tagine with Dates)      Origin: Morocco	Tantallon Cakes      Origin: Scotland	Tarten Sawrus Eog (Savoury Salmon Tart)      Origin: Welsh
Tagine of Lamb with Pumpkin      Origin: North Africa	Tanzanian Meat Stew      Origin: Tanzania	Tarten Triog (Treacle Tart)      Origin: Welsh
Tagine of Yam, Carrots and Prunes      Origin: Algeria	Tanzanian Pineapple Salad      Origin: Tanzania	Tarten y Gororau (Welsh Borders Pudding)      Origin: Welsh
Tagliarini al Porcini      Origin: Italy	Tanzanian Plantain Curry      Origin: Tanzania	Tausug Beef Kulma      Origin: Philippines
Tagliarini with Gurnard, Parsley, Garlic and Sea Spaghetti      Origin: England	Tapado (Seafood Soup)      Origin: Guatemala	Tavuklu Bamya (Chicken with Okra)      Origin: Turkey
Tahinat el Beid (Tahini with Eggs)      Origin: Lebanon	Tapenade      Origin: Spain	Tawa Paneer      Origin: India
Tahini Pekmez (Tahini and Grape Molasses)      Origin: Turkey	Tapenade Monegasque (Monaco-style Tapenade)      Origin: Monaco	Te Bua Toro Ni Baukin (Pumpkin, Cabbage and Corned Beef Bake)      Origin: Kiribati
Tahitian Fish      Origin: Norfolk Island	Tapp's Sauce      Origin: Anglo-Indian	Teisen Borc (Welsh Pork Cake)      Origin: Welsh
Taioro      Origin: Tahiti	Taramasalata      Origin: Greece	Teisen Cariad (Welsh Love Cake)      Origin: Welsh
Taiwanese Hot Pot      Origin: Taiwan	Tarbooz ke Chilke ki Sabji (Watermelon Rind Curry)      Origin: India	Teisen Cnau a Ffrwythau (Fruit and Nut Cake)      Origin: Welsh
Tajin Seasoning      Origin: Mexico	Tariwala Murgh (Home-style Chicken Curry)      Origin: India	Teisen Ddu (Black Cake)      Origin: Welsh
Tajine de chameau aux abricots secs (Camel tagine with dried apricots)      Origin: Mali	Taro aux Fruits de Mer (Taro with Seafood)      Origin: Cote dIvoire	Teisen Ddu Nadolig (Black Christmas Cake)      Origin: Welsh
Tajine de Poulet au Miel et Abricots (Chicken Tagine with Honey and Apricots)      Origin: Morocco	Tart au Citron (French Lemon Tart)      Origin: France	Teisen Dorth Margam (Margam Loaf Cake)      Origin: Welsh
Tajine Msir Zeetoon (Chicken with Lemon and Olives)      Origin: Middle East	Tart au Citron Vert avec Sauce Cassis (Lime Tart with Cassis Sauce)      Origin: France	Teisen Dros Nos (Overnight Cake)      Origin: Welsh
Takihi      Origin: Niue	Tart de ffruyte (A Fruit Pie)      Origin: England	Teisen Fferm (Farmhouse Cake)      Origin: Welsh
Talautu (Coconut and Pineapple Dessert)      Origin: Papua New Guinea	Tarta de ricota clásica (Classic Ricotta Pie)      Origin: Argentina	Teisen Frau Gellyg Ffres a Mascarpone (Fresh Pear and Mascarpone Shortcake)      Origin: Welsh
Tam Mak Hoong (Laotian Papaya Salad)      Origin: Laos	Tartare d'algues fraîches (Tartare of Fresh Seaweed)      Origin: France	Teisen Frau Noswaith Lawen (Pan-fried Parsnips and Mushrooms with a Garlic and Parsley Crust)      Origin: Welsh
Tam Som (Lao Green Papaya Salad)      Origin: Laos	Tartare Sauce      Origin: British	Teisen Geni (Huish Cake)      Origin: Welsh
Tamarillo and Beef Curry      Origin: Fusion	Tarte à la mangue 1 (Mango Tart with Mango Custard Filling)      Origin: Saint Barthelemy	Teisen Gri (Griddle Cake)      Origin: Welsh
Tamarind Paste      Origin: Indonesia	Tarte à la mangue 2 (Mango Tart with Pastry Cream and Mango Custard Filling)      Origin: Saint Barthelemy
Tamil Nadu Sambar Curry      Origin: India	Tarte à la mangue 3 (Mango Tart with Pastry Cream and Fresh Mango Slices)      Origin: Saint Barthelemy

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