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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Burundi Brochettes      Origin: Burundi	Cacen Blât Riwbob (Rhubarb Pie)      Origin: Welsh	Caldeiraa de Cabrito (Goat Meat Stew)      Origin: Mozambique
Bury Simnel Cake      Origin: England	Cacen Ddyrnu (Threshing Cake)      Origin: Welsh	Caldo Branco (White Stew)      Origin: Guinea-Bissau
Bushmeat Skewers with Cashew Nut Satay      Origin: Namibia	Cacen De (Tea loaf)      Origin: Welsh	Caldo de Arroz de Cebada (Beef and Pearl Barley Soup)      Origin: Ecuador
Bustrengo      Origin: Italy	Cacen De Cymreig (Welsh Tea Cakes)      Origin: Welsh	Caldo de Bicuda (Barracuda Stew)      Origin: Guinea-Bissau
Bustrengo      Origin: San Marino	Cacen Ferwi (Boiled Cake)      Origin: Welsh	Caldo de Mondongo (Tripe Soup)      Origin: Ecuador
Butha-buthe (Spinach and Tangerine Soup)      Origin: Lesotho	Cacen Ffenestr Rhosyn a Phistasio (Rose and Pistachio Battenberg)      Origin: Welsh	Caledonian Cream      Origin: Scotland
Butter Tarts      Origin: England	Cacen Ffrwythau (Fruit Cake)      Origin: Welsh	Calendula and Orange Cake      Origin: American
Buttercream Icing      Origin: Britain	Cacen Ffrwythau Ysgafn (Light Fruit Cake)      Origin: Welsh	Californian Stir Fry      Origin: American
Butterflied Lamb Shoulder with Salsa Verde      Origin: Britain	Cacen Ffwr a Hi (Quick Bara Brith)      Origin: Welsh	Callaloo Soup      Origin: Sint Maarten
Butterfly Chops with Redcurrant Glaze      Origin: Britain	Cacen Finegr (Vinegar Cake)      Origin: Welsh	Callaloo Soup      Origin: Saint-Martin
Butterfly Cupcakes      Origin: Britain	Cacen Foron Gydag Eisin Oren (Carrot Cake with Orange Icing)      Origin: Welsh	Calulu de Peixe (Fish Calulu)      Origin: Angola
Butterfly Lamb with Balsamic Vinegar and Mint      Origin: British	Cacen Furum Nadolig (Yeasty Christmas Cake)      Origin: Welsh	Camarâes à Guineense (Guinean Prawns)      Origin: Guinea-Bissau
Butterscotch      Origin: Britain	Cacen Gneifio (Shearing Cake)      Origin: Welsh	Camel Braise with Grilled Date Glace      Origin: Fusion
Butterscotch Apple Pie      Origin: Scotland	Cacen Goch (Treacle Fruit Cake)      Origin: Welsh	Camel Nihari      Origin: Pakistan
Butterscotch Puffs      Origin: British	Cacen Gri (Currant Rounds)      Origin: Welsh	Camel Reshmi Kabab      Origin: Pakistan
Butterscotch Rum      Origin: British	Cacen Gwaedoren Dydd Gwyl Dwynwen (Blood Orange Cake for St Dwynwen's Day)      Origin: Welsh	Camel Steak with Allspice      Origin: Fusion
Buttery King Cake      Origin: Cajun	Cacen Iogwrt Afal a Sinamwn (Apple and Cinnamon Yoghurt Cake)      Origin: Welsh	Canard au cidre (Duck with Cider)      Origin: France
Bwiro (Fermented Breadfruit)      Origin: Marshall Islands	Cacen Nadolig Mam (Mam's Christmas Cake)      Origin: Welsh	Candied Bananas      Origin: American
Bygan Dhal      Origin: India	Cacen Pwdin Dorth (Bread Pudding Cake)      Origin: Welsh	Candied Grapefruit Peel      Origin: Britain
Cà Ri Gá (Chicken Curry)      Origin: Vietnam	Cacen Waed Gwyddau (Gooseblood Tart)      Origin: Welsh	Candied Orange Peel      Origin: Britain
Cëebu Jen II      Origin: Senegal	Cacen y Mans (Manse Cake)      Origin: Welsh	Candied Papaya      Origin: Jamaica
Cà Ri Gà (Vietnamese Chicken Curry)      Origin: Vietnam	Cacennau Aberhonddu (Brecon Light Cakes)      Origin: Welsh	Candied Rose Hips      Origin: American
Caadriyad (Vermicelli and Raisins)      Origin: Somalia	Cacenni Lemwn Bychan (Little Lemon Slices)      Origin: Welsh	Candied Sweet Potatoes      Origin: Jamaica
Cabbage Mallung (Curried Cabbage)      Origin: Sri Lanka	Cadw Ffrwythau Drwy Dinio (Preserving Wild Fruit by Canning)      Origin: Welsh	Canella Horchata      Origin: Cuba
Cabiche de Pescado (Fish Ceviche)      Origin: Ecuador	Caesar Salad      Origin: Mexico	Canh Chua Gà (Chicken Sour Soup)      Origin: Vietnam
Cabinet Pudding      Origin: British	Cafréal de Cordeiro (Lamb Cafréal)      Origin: Angola	Cannellini alla Catania      Origin: Italy
Cabri aux Gombos et Patates Douces (Goat with Okra and Sweet Potatoes)      Origin: Senegal	Cafréal de Poulet (Chicken Cafréal)      Origin: Angola	Cannoli Cake      Origin: American
Cabri farci, façon afar (Stuffed Goat, Afar Style)      Origin: Djibouti	Cafriela de Frango      Origin: Guinea-Bissau	Cantonese Braised Pomelo Skin with Fish Stock      Origin: China
Cáca gur (Gur Cake)      Origin: Ireland	Cajun Fig and Pecan Pie      Origin: Cajun	Cantonese Garden Vegetable Stir-fry      Origin: China
Cacen Blât Caws Coch, Afalau a Mwayar Duon (Welsh Red Leicester Apple and Blackberry Crumble Pie)      Origin: Welsh	Cajun Spicy Barbecued Chicken      Origin: American	Cantonese Pork      Origin: China
Cacen Blât Cwrens Duon (Blackcurrant Pie)      Origin: Welsh	Cake aux Raisins Sec (Sweet Raisin Buns)      Origin: Senegal	Cantucci Biscotti      Origin: Italy
Cacen Blât Gwsberis (Gooseberry Pie)      Origin: Welsh	Cake de Fruta Confitada (Candied Fruit Cake)      Origin: Ecuador	Cantuccini Biscotti (Cantuccini Biscuits)      Origin: Italy
Cacen Blât Llus (Bilberry Pie)      Origin: Welsh	Calabaza Confitada (Candied Pumpkin)      Origin: Mexico
Cacen Blât Mwyar Duon (Blackberry Pie)      Origin: Welsh	Calalou aux crabes (Crab Callaloo)      Origin: Guadeloupe

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