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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Cacen Gri (Currant Rounds)      Origin: Welsh	Camel Steak with Allspice      Origin: Fusion	Cari Poisson (Fish Curry)      Origin: Reunion
Cacen Gwaedoren Dydd Gwyl Dwynwen (Blood Orange Cake for St Dwynwen's Day)      Origin: Welsh	Canard au cidre (Duck with Cider)      Origin: France	Cari Poisson (Mauritian Fish Curry)      Origin: Mauritius
Cacen Iogwrt Afal a Sinamwn (Apple and Cinnamon Yoghurt Cake)      Origin: Welsh	Candied Bananas      Origin: American	Caribbean Coconut Mussel Curry      Origin: Caribbean
Cacen Nadolig Mam (Mam's Christmas Cake)      Origin: Welsh	Candied Grapefruit Peel      Origin: Britain	Caribbean Cook-up      Origin: Jamaica
Cacen Pwdin Dorth (Bread Pudding Cake)      Origin: Welsh	Candied Orange Peel      Origin: Britain	Caribbean Curried Chicken      Origin: US Virgin Islands
Cacen Waed Gwyddau (Gooseblood Tart)      Origin: Welsh	Candied Papaya      Origin: Jamaica	Caribbean Pork      Origin: Caribbean
Cacen y Mans (Manse Cake)      Origin: Welsh	Candied Rose Hips      Origin: American	Caribbean-style Chicken Curry      Origin: Fusion
Cacennau Aberhonddu (Brecon Light Cakes)      Origin: Welsh	Candied Sweet Potatoes      Origin: Jamaica	Caribbean-style Fish Kebabs      Origin: Fusion
Cacenni Lemwn Bychan (Little Lemon Slices)      Origin: Welsh	Canella Horchata      Origin: Cuba	Caricias de limón (Lemon Pots)      Origin: Spain
Caesar Salad      Origin: Mexico	Canh Chua Gà (Chicken Sour Soup)      Origin: Vietnam	Caril de Camarão (Prawn Curry)      Origin: Mozambique
Cafréal de Cordeiro (Lamb Cafréal)      Origin: Angola	Cannellini alla Catania      Origin: Italy	Caril de Camarão (Portuguese Prawn Curry)      Origin: Portugal
Cafréal de Poulet (Chicken Cafréal)      Origin: Angola	Cannoli Cake      Origin: American	Caril de Caranguejo (Crab Curry)      Origin: Mozambique
Cafriela de Frango      Origin: Guinea-Bissau	Cantonese Braised Pomelo Skin with Fish Stock      Origin: China	Caril de Frango (Chicken Curry)      Origin: Sao Tome
Cajun Fig and Pecan Pie      Origin: Cajun	Cantonese Garden Vegetable Stir-fry      Origin: China	Caril de Frango com Coco (Chicken and Coconut Curry)      Origin: Sao Tome
Cajun Spicy Barbecued Chicken      Origin: American	Cantonese Pork      Origin: China	Caril de Grão-de-bico (Chickpea Curry)      Origin: Portugal
Cake aux Raisins Sec (Sweet Raisin Buns)      Origin: Senegal	Cantucci Biscotti      Origin: Italy	Caril de peixe (Fish curry)      Origin: Sao Tome
Cake de Fruta Confitada (Candied Fruit Cake)      Origin: Ecuador	Cantuccini Biscotti (Cantuccini Biscuits)      Origin: Italy	Carnation Flower Spanish Candy Wedges      Origin: Britain
Calabaza Confitada (Candied Pumpkin)      Origin: Mexico	Cape Gooseberry Jam      Origin: African Fusion	Carne de Porco à Alentejana (Pork in the style of Alentejo)      Origin: Portugal
Calalou aux crabes (Crab Callaloo)      Origin: Guadeloupe	Cape Gooseberry Muffins      Origin: South Africa	Carne Gizado (Stewed Meat and Vegetables)      Origin: Cape Verde
Caldeiraa de Cabrito (Goat Meat Stew)      Origin: Mozambique	Cape Malay Seafood Curry      Origin: South Africa	Carob Apple Cake      Origin: British
Caldo Branco (White Stew)      Origin: Guinea-Bissau	Cape Pigeons in Coconut Milk      Origin: Zambia	Carob-Chestnut Fudge      Origin: Britain
Caldo de Arroz de Cebada (Beef and Pearl Barley Soup)      Origin: Ecuador	Cape Verdean Cocoda (Coconut Custard Cake)      Origin: Cape Verde	Carpaccio of Andorran Veal      Origin: Andorra
Caldo de Bicuda (Barracuda Stew)      Origin: Guinea-Bissau	Capitaine, Sauce aux Agrumes (Steamed Catfish with Citrus Sauce)      Origin: Mali	Carpaccio of Springbok      Origin: Botswana
Caldo de Mondongo (Tripe Soup)      Origin: Ecuador	Caponata alla Siciliana (Sicilian Aubergine Salad)      Origin: Italy	Carragheen and Wild Cherry Mousse      Origin: Britain
Caledonian Cream      Origin: Scotland	Capoun or Gos Farced (Stuffed Capon or Goose)      Origin: England	Carragheen Blackberry Flan      Origin: Ireland
Calendula and Orange Cake      Origin: American	Caprese Salad with Edible Flowers      Origin: American	Carragheen Blancmange      Origin: Ireland
Californian Stir Fry      Origin: American	Caramel Roasted Pears      Origin: Australia	Carrot and Caraway Cake      Origin: British
Callaloo Soup      Origin: Sint Maarten	Caramelized Oranges with Honeyed Ricotta      Origin: Britain	Carrot and Orange Soup      Origin: Britain
Callaloo Soup      Origin: Saint-Martin	Caranguejo Grelhado (Grilled Crabs)      Origin: Guinea-Bissau	Carrot Cake      Origin: Britain
Calulu de Peixe (Fish Calulu)      Origin: Angola	Carapachos Rellenos (Stuffed Crab Shells)      Origin: Ecuador	Carrot Cake Cheesecake      Origin: Britain
Camarâes à Guineense (Guinean Prawns)      Origin: Guinea-Bissau	Carciofi alla Giudia (Roman-Jewish Fried Artichokes)      Origin: Italy	Carrot Cake Muffins      Origin: Britain
Camel Braise with Grilled Date Glace      Origin: Fusion	Carciofi alla Giudia (Roman-Jewish Fried Artichokes)      Origin: Vatican City	Carrot Cake Oat Bars      Origin: Britain
Camel Nihari      Origin: Pakistan	Cardamom, Coconut and Lime Rice Pudding      Origin: Fusion
Camel Reshmi Kabab      Origin: Pakistan	Cari Langoustes (Lobster Curry)      Origin: Reunion

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