FabulousFusionFood's Fruit-based Recipes 9th Page

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 6140 recipes in total:

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Bombas con crema de manzana (Fritters with Apple Cream)      Origin: Spain	Bouti Arniou Rosto (Roast Leg of Lamb)      Origin: Cyprus	Breadfruit Pie      Origin: Saint Lucia
Bombay Egg and Potato Curry      Origin: Anglo-Indian	Bozartma (Lamb Stewed with Vegetables and Cherry Plums)      Origin: Azerbaijan	Breadfruit Poi      Origin: Tuvalu
Bombay Vegetables      Origin: India	Braaied Giant Wild Prawns with Peanuts and Coconut      Origin: South Africa	Breadfruit Puffs      Origin: Saba
Bombaylinis      Origin: India	Braaied Snoek      Origin: South Africa	Breadfruit Puffs      Origin: Dominica
Bonbons de Coco (Coconut Candies)      Origin: Mauritius	Braf (Broth)      Origin: Dominica	Breadfruit Puffs      Origin: Guadeloupe
Bonfire Brownies      Origin: Britain	Braised Neck of Impala with Peaches      Origin: Zimbabwe	Breadfruit Puffs      Origin: Martinique
Bonfire Ginger and Apple Layer Cake      Origin: British	Braised Pigeons with Cherries      Origin: Zambia	Breadfruit with Coconut Milk      Origin: Hawaii
Bonfire Ginger Cake      Origin: British	Braised Tuna      Origin: Seychelles	Breakfast Cobbler      Origin: American
Bonnach Strùthan      Origin: Scotland	Bramble Pudding      Origin: Scotland	Breakfast Koskosi      Origin: Egypt
Bonnie Prince Pudding      Origin: Scotland	Brambrack      Origin: Ireland	Brecwast Abertawe (Swansea Breakfast)      Origin: Welsh
Boondi Laddu      Origin: India	Bran Muffins      Origin: New Zealand	Breid (Breadfruit Puffs)      Origin: Pitcairn Islands
Booshala      Origin: Assyria	Brandied Apricot Cheesecake      Origin: American	Brestiau Cyw Iâr gyda Phasta Lemwn a Sbigoglys (Chicken Breasts with Lemon and Spinach Pasta)      Origin: Welsh
Borage Flower Soup      Origin: Britain	Brandied Peach Cheesecake      Origin: American	Brestiau Hwyaden â Saws Afalau, Eirin a Mêl (Duck Breasts with Apple, Plum and Honey Sauce)      Origin: Welsh
Borders Tart      Origin: Scotland	Brandied Plum Cheesecake      Origin: American	Bricher Muesli      Origin: Switzerland
Bosnian Baklava      Origin: Bosnia	Brandy Butter      Origin: Britain	Bricyll wedi Piclo (Pickled Apricots)      Origin: Welsh
Boti Kebab (Bite-sized Grilled Lamb)      Origin: India	Brandy Snaps      Origin: England	Brined and Braaied Christmas Turkey      Origin: South Africa
Botswanan Chicken Pie      Origin: Botswana	Brandy Truffles      Origin: Britain	Brined and Roasted Turkey      Origin: America
Botswanan Lamb Pie      Origin: Botswana	Brandy-snap Baskets with Summer Fruit      Origin: British	Brinjal Bharta      Origin: Anglo-Indian
Bottle Masala Chicken Curry      Origin: India	Brazilian-style barbecue beef skewers      Origin: Brazil	Brinjal Casserole with Cheese      Origin: Zimbabwe
Bottle Masala Meatball Curry      Origin: India	Brazo Gitano (Ecuadorian Swiss Roll)      Origin: Ecuador	Brioche Mousseline (Brioche Loaf)      Origin: France
Botvinia (Green Vegetable Soup with Fish)      Origin: Russia	Brazo Gitano (Puerto Rican Swiss Roll)      Origin: Puerto Rico	Brioche Raisin Snails      Origin: Denmark
Boudin Créole (Creole Black Pudding)      Origin: French Guiana	Bread and Butter Orange Pudding      Origin: British	Brithyll a Chig Moch (Baked Trout with Bacon)      Origin: Welsh
Boudin Créole Rouge (Creole Black Pudding)      Origin: Guadeloupe	Bread and Butter Pudding      Origin: Britain	Brithyll Abermeurig (Abermeurig Trout)      Origin: Welsh
Bougna      Origin: New Caledonia	Bread and Butter Pudding II      Origin: Britain	Brithyll gyda Almonau (Trout with Almonds)      Origin: Welsh
Bougna      Origin: Wallis Futuna	Breadfruit and Saltfish Bread      Origin: Saint Vincent	Brithyll mewn Cig Moch (Trout in Bacon)      Origin: Welsh
Bouillabaisse      Origin: France	Breadfruit Balls      Origin: Saint Lucia	Brithyll Mewn Crwst Cnau Cyll â Pherlysiau (Trout in a Hazelnut Crust with Herbs)      Origin: Welsh
Bouillabaisse II      Origin: France	Breadfruit Chips      Origin: Nauru	Brithyll wedi eu Llenwi (Stuffed Trout)      Origin: Welsh
Bouillabaisse III      Origin: France	Breadfruit Chips      Origin: Palau	Brithyll wedi'i serio gyda Stwnsh Bara Lawr, Samffir, Sbigoglys a Phys (Seared Trout with Laver Mash, Samphire, Spinach and Peas)      Origin: Welsh
Bouillabaisse with Rouille and Croutons      Origin: France	Breadfruit Chips      Origin: Tuvalu	Briwfwyd (Mincemeat)      Origin: Welsh
Bouille de Mais (Bouille)      Origin: Guinea	Breadfruit Chips      Origin: Pitcairn Islands	Briwfwyd â Brandi (Brandy Mincemeat)      Origin: Welsh
Bouillon d'awara (Awara Broth)      Origin: French Guiana	Breadfruit Chips      Origin: Wallis Futuna	Briwfwyd Nadolig (Christmas Mincemeat)      Origin: Welsh
Boules de Bananes (Banana Fritters)      Origin: Guinea	Breadfruit Cou-Cou      Origin: Saint Lucia	Brochette de Poisson Tchadienne (Chadian Fish Kebabs)      Origin: Chad
Boulgour aux Fruits Secs (Bulgur Wheat with Dried Fruit)      Origin: Mauritania	Breadfruit Crisps      Origin: Saint Lucia
Bourride      Origin: Britain	Breadfruit Curry      Origin: India

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