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 5814 recipes in total:

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Tourteletes in fryture (Honey-basted Fig Pastries)      Origin: England	Trini Sugar Cake      Origin: Trinidad	Tutu (Cornmeal Porridge with Black-eyed Peas)      Origin: Aruba
Tourtes parmeriennes (Parmesan Pies)      Origin: France	Trini Sweet and Sour Mango Relish      Origin: Trinidad	Tvarahovy Kolác Treny (Czech Cheesecake)      Origin: Czech
Towcester Cheesecakes      Origin: England	Trinidad Curried Pineapple Rice      Origin: Trinidad	Twelfth-night Cake      Origin: Britain
Towering Praline Carrot Cake      Origin: American	Trinidad Paime      Origin: Trinidad	Twmplen (Boiled Roly Poly)      Origin: Welsh
Tozzetti della Tuscia (Hazelnut Biscotti)      Origin: Italy	Trinidadian Black Cake      Origin: Trinidad	Two-crust Apple Pie      Origin: American
Traditional Black Bun      Origin: Scotland	Trinidadian Chicken Curry      Origin: Trinidad	Tyttebær Kompott (Cowberry Compote)      Origin: Norway
Traditional Bread and Butter Pudding      Origin: Britain	Trinidadian Curried Goat      Origin: Trinidad	Tyttebœr Brød (Lingonberry Bread)      Origin: Denmark
Traditional Chicken Liver Parfait      Origin: Britain	Trinidadian Curry Duck      Origin: Trinidad	Tyttebærsyltetøy (Norwegian Lingonberry Jam)      Origin: Norway
Traditional Fruit Cake      Origin: Britain	Trinidadian Green Seasoning with Cuban Oregano      Origin: Trinidad	Uburobe (Plantain Sticks)      Origin: Burundi
Traditional Historic Bobotie      Origin: South Africa	Trinidadian Turkey Curry      Origin: Trinidad	Udang Masak Lemak Nenas (Pineapple Prawn Curry)      Origin: Malaysia
Traditional Lamb with Emerald Mint Sauce      Origin: New Zealand	Tropical Chicken Pizza      Origin: American	Ugandan Curried Potatoes      Origin: Uganda
Traditional Mattar Keema Curry      Origin: India	Troskinti Raudoni Kopustai (Braised Red Cabbage with Sour Cream)      Origin: Russia	Ugandan Matooke      Origin: Uganda
Traditional Mince Pies      Origin: Britain	Truchas de Bonaito (White Sweet Potato Pockets)      Origin: Spain	Ukpo      Origin: Nigeria
Traditional Mincemeat      Origin: Britain	Tsebhi Derho (Spicy Chicken)      Origin: Eritrea	Ukwa (Breadfruit Porridge)      Origin: Nigeria
Traditional Pawpaw Salad      Origin: Cook Islands	Tsoureki (Greek Easter Bread)      Origin: Greece	Uli Petataws (Sweet Potato Fritters)      Origin: Indonesia
Traditional Pumpkin Pie      Origin: Britain	Tulumba (Fried Pastries in Syrup)      Origin: Albania	Ulster Honey Pudding      Origin: Northern Ireland
Traditional Roast Grouse      Origin: Scotland	Tulumba Taslisi (Tulumba Dessert)      Origin: Turkey	Ultimate Box Mix Strawberry Cake      Origin: American
Traditional Roast Pheasant      Origin: Britain	Tulumbe      Origin: North Macedonia	Ulu (Hawaiian Roasted Breadfruit)      Origin: Hawaii
Traditional Sachertorte      Origin: Austria	Tuna Ceviche      Origin: Fusion	Um Ali (Puff Pastry Milk Pudding)      Origin: Kuwait
Traditional Scottish Gingerbread      Origin: Scotland	Tunu Ahi Ika      Origin: Easter Island	Umm Ali (Puff Pastry Milk Pudding)      Origin: Qatar
Traditional Thai Jungle Curry      Origin: Thailand	Turbot in Kerala Red Curry Sauce      Origin: India	Umu Rapa Nui      Origin: Easter Island
Tranches d'arbre à pain frites (Fried Breadfruit Slices)      Origin: Wallis Futuna	Turkey and Cranberry Mini Pies      Origin: Britain	Upma      Origin: Britain
Träubleskuchen (Meringue-topped Redcurrant Cake)      Origin: Germany	Turkey Curry with Yams      Origin: Fusion	Urap (Steamed Vegetables with Coconut)      Origin: Brunei
Traybake Chicken Nachos      Origin: Britain	Turkey Keema Curry      Origin: Britain	Urap Sayur (Blanched Vegetable Salad with Spiced Coconut Topping)      Origin: Indonesia
Traybake Keralan Fish Curry      Origin: Fusion	Turkey Piccata on Grilled Rolls      Origin: American	Urney Pudding      Origin: Northern Ireland
Treacle Rooibos Fruit Cake      Origin: South Africa	Turkey Rolls      Origin: Britain	Urny Pudding      Origin: Scotland
Treacle Tart      Origin: Britain	Turkey Steaks with Redcurrant Glaze      Origin: Britain	Uru (Roasted Breadfruit)      Origin: Society Islands
Treiffl Cyfoethog (Rich Trifle)      Origin: Welsh	Turkey, Squash and Cranberry Ravioli      Origin: Britain	Urunda (Sweet Coconut Balls)      Origin: Sri Lanka
Trey Kho Manor (Caramelized Fish with Pineapple)      Origin: Cambodia	Turkish Delight      Origin: Turkey	Utka s Kapustoj i Brusnichnym (Duck with Cabbage and Cowberry)      Origin: Russia
Trieste Style Štruklji      Origin: Slovenia	Turkmen Kebap      Origin: Turkmenistan	Uzum Receli (Grape Jam)      Origin: Turkey
Trifle to Die For      Origin: England	Turks and Caicos Jerk Pork      Origin: Turks Caicos	Vínarterta (Icelandic Layer Cake)      Origin: Iceland
Trini Coconut Sweet Bread      Origin: Trinidad	Turks and Caicos Jerk Seasoning Paste      Origin: Turks Caicos	Vaca Atolada (Beef Ribs with Cassava)      Origin: Brazil
Trini Curried Soup      Origin: Trinidad	Türlü (Meat, Vegetable and Okra Stew)      Origin: Armenia
Trini Hot Pepper Sauce      Origin: Trinidad	Tuscan Ricotta Cheesecake      Origin: American

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