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 5140 recipes in total:

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Vinegar and Oil Pickled Mushrooms      Origin: Britain	West Sumatran Fish Curry      Origin: Sumatra	Wild Plum Pie      Origin: Britain
Vinum Murteum (Myrtle Wine)      Origin: Roman	Wet Nelly      Origin: England	Wild Plum Preserve      Origin: Britain
Violet Flower Jelly      Origin: Britain	Wet Nelly II      Origin: England	Wild Plum Sauce for Roast Pork      Origin: Britain
Virgin Bull Cocktail      Origin: Non-alcoholic	Whim-Wham      Origin: Scotland	Wild Service Berry and Apple Jam      Origin: British
Virgin Eggnog      Origin: Britain	Whip Sauce      Origin: British	Wild Service Berry Flour      Origin: France
Virgin Islands Curried Chicken      Origin: British Virgin Islands	Whip Syllabubs      Origin: Scotland	Wild Service Berry Tart      Origin: British
Virgin Islands Curried Chicken      Origin: US Virgin Islands	Whipod (White Pot)      Origin: Welsh	Wild Spring Flower Salad      Origin: Britain
Virgin Islands Steamed Fish      Origin: British Virgin Islands	Whisky and Mustard Sauce      Origin: Scotland	Wild Strawberry Sauce      Origin: Britain
Virgin Islands Steamed Fish      Origin: US Virgin Islands	White Aspic Jelly      Origin: British	Wild Violet Flower Lemonade      Origin: Britain
Virgin Mary Cocktail      Origin: Non-alcoholic	White Bakewell Fudge      Origin: British	Wildberry Crisp      Origin: British
Vitellina Fricta (Fried Veal)      Origin: Roman	White Chocolate and Cranberry Fudge      Origin: American	Wimbledon Cake      Origin: British
Vitulinam sive Bubulam cum Porris (Veal or Beef with Leeks)      Origin: Roman	White Crab and Cabbage Shanghai Buns      Origin: China	Windy Pasty      Origin: England
Vodka Mimosa Cocktail      Origin: Traditional Cocktail	White Curry      Origin: Fusion	Wine Sauce for Puddings      Origin: British
Vyande Real (A Royal Dish)      Origin: England	White Fish Fritters      Origin: New Zealand	Wine Sauce for Sweet Puddings      Origin: Britain
Waldmeister Bowle      Origin: Germany	White Lemon Cake Mix Cake      Origin: American	Winter Rice Pudding with Dried Fruit      Origin: China
Waldmeistersirup (Sweet Woodruff Syrup)      Origin: Germany	White Matelotte Sauce      Origin: British	Wisteria Beer      Origin: America
Waldorf Hotel's Waldorf Salad      Origin: American	White Nile Fish      Origin: South Sudan	Wisteria Flower Jam      Origin: Britain
Walnut and Fig Cake      Origin: Britain	White Oyster Sauce      Origin: British	Wisteria, Linden and White Wine Lollies      Origin: Britain
Wardonys in syryp (Pears in Syrup)      Origin: England	White Sangria      Origin: Spain	Woodruff Panna Cotta      Origin: Italy
Warm Salad of Oyster Mushrooms      Origin: Britain	Whitebeam Berry Jelly      Origin: Britain	Xarba Arbija (Libyan Soup)      Origin: Libya
Wassail      Origin: Britain	Whole-grain Goji Berry Mango Muffins (Whole-grain Goji Berry Mango Muffins)      Origin: American	Xató (Salt Cod and Tuna Salad)      Origin: Spain
Wastels yfarced (White Bread, Stuffed)      Origin: England	Wholewheat South African Plum Crisp      Origin: South Africa	Xerém Tradicional (Traditional Xerem)      Origin: Cape Verde
Water Chestnut Cake      Origin: China	Wiener Schnitzel (Breaded Veal Cutlets)      Origin: Austria	Xinjiang Lamb Skewers      Origin: Fusion
Water Mint Jelly      Origin: Britain	Wiener Schnitzel (Breaded Veal Cutlets)      Origin: Vatican City	Xinxim (Brazilian Chicken and Crayfish in Peanut Sauce)      Origin: Brazil
Watercress Greens      Origin: Britain	Wild Apple and Chilli Jelly      Origin: Britain	Y Gacen Amhosibl (The Impossible Cake)      Origin: Welsh
Watermelon Otai      Origin: Fiji	Wild Apple Jelly      Origin: Britain	Yalanchy Sarma (Armenian Stuffed Vine Leaves)      Origin: Armenia
Watermelon Otai      Origin: Samoa	Wild Dewberry Cobbler      Origin: Britain	Yalanci Dolma (Stuffed Vine Leaves)      Origin: Northern Cyprus
Watermelon Otai      Origin: Tonga	Wild Flour Blend Chocolate Chip Cookies      Origin: American	Yambo      Origin: Aruba
Watermelon Otai      Origin: Hawaii	Wild Greens Fritters      Origin: Britain	Yarrow Tea      Origin: Britain
Watermelon Otai      Origin: New Zealand	Wild Greens Gnocci in Tomato Sauce      Origin: Britain	Yassa Au Poulet de la Casamance (Chicken Yassa in the Manner of Casamarance)      Origin: Senegal
Watermint Flower Ice Cream      Origin: Britain	Wild Mushroom Stuffed Potato Cakes      Origin: Britain	Yassa Poulet (Chicken Yassa)      Origin: Senegal
Wattakka Soup (Pumpkin Soup)      Origin: Sri Lanka	Wild Plum Cheese      Origin: Britain	Yeast-based Simnel Cake      Origin: American
Weihnachtlich Eingelegter Kürbis (Christmas Pickled Pumpkin)      Origin: Germany	Wild Plum Jam      Origin: Britain
West Indian Cake      Origin: British	Wild Plum Ketchup      Origin: Fusion

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