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 5326 recipes in total:

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Strawberry Galette      Origin: Britain	Summer Berry Loaf      Origin: Britain	Swiss Roll 2      Origin: British
Strawberry Ice Cream      Origin: Britain	Summer Tomato Soup      Origin: British	Swiss Roll Frozen Cake      Origin: South Africa
Strawberry Jam      Origin: Britain	Summer Vegetable Parcels      Origin: British	Swiss-style Muesli      Origin: Switzerland
Strawberry Jujubes      Origin: Sri Lanka	Summer Vegetable Stew      Origin: Britain	Swordfish Steaks with Chermoula      Origin: South Africa
Strawberry Knotweed Ice Lollies      Origin: Britain	Sumo de Cabaceira (Baobab Fruit Juice)      Origin: Guinea-Bissau	Swper 'Sgadan (Welsh Herring Supper)      Origin: Welsh
Strawberry Knotweed Pie      Origin: Britain	Sun-dried Tomato and Garlic Pesto      Origin: Italy	Syllabub      Origin: Britain
Strawberry Palmiers      Origin: France	Superlative Mincemeat      Origin: British	Søt Suppe (Sweet Soup)      Origin: Norway
Strawberry Phirni      Origin: India	Supoesi (Papaya and Tapioca Soup)      Origin: Samoa	T'fina Aricha (Beef and Wheat Stew)      Origin: Tunisia
Strawberry Shortcake Cupcakes      Origin: Britain	Supoesi (Papaya and Tapioca Soup)      Origin: American Samoa	Tabah Moostafah (Tagine of Marrakech Lamb)      Origin: Morocco
Strawberry Smoothie      Origin: American	Sur kirsebærsyltetøy (Sour Cherry Jam)      Origin: Norway	Tabbouleh      Origin: Lebanon
Strawberry Sorbet      Origin: British	Surf and Turf Kebabs      Origin: Britain	Tabbouleh with Pomegranate      Origin: Lebanon
Strawberry Syrup      Origin: American	Surinamese Nasi Goreng      Origin: Suriname	Table Harissa Sauce      Origin: Tunisia
Strawberry-topped Cheesecake      Origin: Britain	Şurpa (Shurpa)      Origin: Turkmenistan	Tabouleh (Parsley and Bulgur Wheat Salad)      Origin: Middle East
Street Corn Salsa      Origin: America	Surun Cyffaith Poeth (Hot Sour Confection)      Origin: Welsh	Tacos de Cabra (Goat Tacos)      Origin: Mexico
Street Food Pad Thai      Origin: Thailand	Suss-Saures Rotkraut (Sweet and Sour Red Cabbage)      Origin: Germany	Tacos de Carnitas (Pulled Pork Tacos)      Origin: Mexico
Strudel Dough      Origin: Austria	Svíčková na smetaně      Origin: Czech	Tacos de Comida Callejera (Mexican Street-food Tacos)      Origin: Mexico
Stufato del Pescatore (Italian Fisherman's Stew)      Origin: Italy	Swazi Babotie      Origin: eSwatini	Tacos di Pesce (Fish Tacos)      Origin: Mexico
Stuffed Breadfruit      Origin: Dominica	Swedish Chicken Salad      Origin: Sweden	Tafell Fricyll a Cheirch (Apricot and Oat Slice)      Origin: Welsh
Stuffed Morels      Origin: American	Sweet Cicely and Lemon Drizzle Cupcakes      Origin: Britain	Tagine Almaaz bil Beleh (Goat Tagine with Dates)      Origin: Morocco
Stuffed Pears with Mincemeat      Origin: South Africa	Sweet Cicely and Raspberry Jelly      Origin: Britain	Tagine bel Ghamli wal Barkouk wa Geijlane (Lamb Tagine with Prunes and Sesame Seeds)      Origin: Morocco
Stuffed Pheasant Breasts with Prune Sauce      Origin: Scotland	Sweet Cicely and Wild Thyme Flavoured Labnah      Origin: Lebanon	Tagine de Daurade (Tagine of Sea Bream)      Origin: Morocco
Stuffed Plaice Swirls      Origin: Britain	Sweet Cream Cheese Buns with Safflower      Origin: America	Tagine Lahm bil Beleh (Lamb Tagine with Dates)      Origin: Morocco
Stuffed Pumpkin      Origin: American	Sweet Lamb Fillet      Origin: British	Tagine of Lamb with Pumpkin      Origin: North Africa
Stuffed Sardines      Origin: British	Sweet Maple Chicken      Origin: Canada	Tagine of Yam, Carrots and Prunes      Origin: Algeria
Stwffin Llugaeron ac Oren (Cranberry and Orange Stuffing)      Origin: Welsh	Sweet Pickled Bilberries      Origin: British	Tagliarini al Porcini      Origin: Italy
Suaasat      Origin: Greenland	Sweet Pizza Dough      Origin: American	Tagliarini with Gurnard, Parsley, Garlic and Sea Spaghetti      Origin: England
Subliwal (Pumpkin Rice Pudding)      Origin: Palau	Sweet Potato and Coconut Soup      Origin: Pitcairn Islands	Tahinat el Beid (Tahini with Eggs)      Origin: Lebanon
Suck Cream      Origin: England	Sweet Potato and Peanut Curry      Origin: Fusion	Tahini Pekmez (Tahini and Grape Molasses)      Origin: Turkey
Sudanese Basbousa      Origin: Sudan-a	Sweet Potato Bread      Origin: Britain	Tahini Sauce      Origin: Levant
Suet-less Mincemeat      Origin: Britain	Sweet Potato Casserole      Origin: Bermuda	Tahitian Fish      Origin: Norfolk Island
Sugar Plums      Origin: Britain	Sweet Potatoes Stuffed with Cranberry Sauce      Origin: American	Taioro      Origin: Tahiti
Sugarplum Turkish Delights      Origin: Britain	Sweet Sattu      Origin: India	Taiwanese Hot Pot      Origin: Taiwan
Sukuma Wiki      Origin: Kenya	Sweeten Biscuit      Origin: Pitcairn Islands
Summer Berries with Warm Sabayon Glaze      Origin: Britain	Swiss Roll      Origin: Britain

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