FabulousFusionFood's Fruit-based Recipes 2nd 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 6673 recipes in total:

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Air Fryer White Fish      Origin: Britain	Aliter Isicia (Another Sausage)      Origin: Roman	Alpine Dock and Spruce Tip Crumble      Origin: Britain
Ají Criollo (Ecuadorian Hot Sauce)      Origin: Ecuador	Aliter Isicia II (Another Sausage II)      Origin: Roman	Altdeutsche Brotchen (Old-German Muffins)      Origin: Germany
Ají de Tamarillo (Ecuadorian Tree Tomato Hot Sauce)      Origin: Ecuador	Aliter Ius Alexandrinum in Pisce Asso (Another Alexandrine Sauce for Baked Fish)      Origin: Roman	Alu ko Achhar (Potatoes with Split Peas)      Origin: Nepal
Aji Verde (Spicy Peruvian Green Sauce)      Origin: Peru	Aliter Ius Alexandrinum in Pisce Asso II (Another Alexandrine Sauce for Baked Fish II)      Origin: Roman	Am Ke Achar (Fijian Mango Pickle)      Origin: Fiji
Ajlouke et Potiron (Pumpkin Dip)      Origin: Tunisia	Aliter ius candidum in copadiis (White Sauce for Choice Cuts, Another Way)      Origin: Roman	Amaranth Porridge with Fruity Green Tea Compote      Origin: Fusion
Ajvar (Aubergine and Pepper Dip)      Origin: Serbia	Aliter ius candidum in elixam (Another White Sauce for Boiled Meats)      Origin: Roman	Amaretto Cheesecake      Origin: American
Akoho sy Voanio (Chicken in Coconut Milk)      Origin: Madagascar	Aliter Ius in Murena Assa (Sauce for Grilled Moray Eel, Another Way)      Origin: Roman	Amaretto Cheesecake with Apricot Glaze      Origin: Britain
Akutekarsh (Chicken with Nut Sauce)      Origin: Abkhazia	Aliter Ius in Murena Elixa (Another, Sauce for Poached Moray Eel)      Origin: Roman	Amaretto Cheesecake with Raspberry Sauce      Origin: Britain
Akwadu (Baked Bananas with Lemon Juice and Coconut)      Origin: Equatorial Guinea	Aliter Leporem Conditum (Another, Seasoned Hare)      Origin: Roman	Amaretto Hazelnut Macaroon Cheesecake      Origin: Britain
Al Machboos (Emirati Spiced Rice With Chicken)      Origin: UAE	Aliter Phoenicoptero (Flamingo, Another Way)      Origin: Roman	Amaretto Mousse Cheesecake      Origin: American
Al Rangina (Dates in Butter Sauce)      Origin: Saudi Arabia	Almejas à la Naranja (Clams with Orange Sauce)      Origin: Spain	Amaretto Peach Cheesecake      Origin: American
Aladdins drömkaka (Aladdin's Dream Cake)      Origin: Sweden	Almendrados (Granadan Almond Biscuits)      Origin: Spain	Amb Halad Ka Achar (Zedoary Pickle)      Origin: India
Alas con mostaza (Mustard Chicken Wings)      Origin: Mexico	Almond Amaretto Cheesecake      Origin: American	Amba Sauce      Origin: Israel
Alaskan Goose Barnacles      Origin: America	Almond and Orange Cake      Origin: Scotland	Ambrevades au Curry (Pigeon Pea and Coconut Curry)      Origin: Comoros
Albóndigas al curry (Curried meatballs)      Origin: Spain	Almond Cake      Origin: British	Ambrosia      Origin: American
Alcapurrias de Jueyes (Crab-Stuffed Fritters)      Origin: Puerto Rico	Almond Cheesecakes      Origin: Ireland	Ambrosia Cake      Origin: American
Ale Jelly      Origin: British	Almond Cheesecakes      Origin: British	Ambul Thial (Pickled Fish Curry)      Origin: Sri Lanka
Alfajores      Origin: Welsh (Patagonia)	Almond Cream      Origin: Britain	Ambul Thial (Pickled Fish)      Origin: Sri Lanka
Alfajores de Mandioca (Cassava Alfajores)      Origin: Argentina	Almond Cream Sauce      Origin: Britain	American Apple Pie      Origin: America
Algerian Beghrir (Honeycomb Pancakes)      Origin: Algeria	Almond Fritters      Origin: British	American Samoan Poi (Mashed Bananas with Coconut Cream)      Origin: American Samoa
Algerian Dried Apricots in Syrup      Origin: Algeria	Almond Mousse Cheesecake      Origin: American	Amish Apple Cake      Origin: Amish
Algerian Saffron and Raisin Couscous      Origin: Algeria	Almond Pudding      Origin: British	Amish Apple Grunt      Origin: Amish
Algerian Tart Pastry      Origin: Algeria	Almond Rocks      Origin: British	Amish Blueberry Cake      Origin: Amish
Aliter Avem (Birds, Another Way)      Origin: Roman	Aloko      Origin: Cote dIvoire	Amish Country Strawberry Pie      Origin: Amish
Aliter Bulbos (Bulbs, Another Way II)      Origin: Roman	Aloo Badun (Potato Badun)      Origin: Sri Lanka	Amish Lemon Pie      Origin: Amish
Aliter carduos elixos (Artichokes with Spiced Sauce)      Origin: Roman	Aloo Bhaji      Origin: India	Amish Poppyseed Bread      Origin: Amish
Aliter Coliclos IV (Stalks, Another Way, IV)      Origin: Roman	Aloo Bharta (Indian Mashed Potatoes)      Origin: Anglo-Indian	Amish Pumpkin Bread      Origin: Amish
Aliter in cervum assum iura ferventia (Plum Sauce for Venison)      Origin: Roman	Aloo Bukhara Sharbat (Plum Sharbat)      Origin: India	Amiæ (Barbecued Fish)      Origin: Roman
Aliter in Elixis Palumbis sive Columbis (Sauce for Boiled Wood Pigeons and Doves)      Origin: Roman	Aloo Chaat (Savoury Potato Snack)      Origin: India	Amok Trey Khmer (Cambodian Fish Amok)      Origin: Cambodia
Aliter in grue vel in anate vel in pullo (Roast Duck with Damson Sauce)      Origin: Roman	Aloo ki Bhujia (Pakistani Potato Curry)      Origin: Pakistan	Amour Caché (Hidden Love Cake)      Origin: Martinique
Aliter in Grue vel Qnate Elixa (Sauce for Boiled Crane or Duck, Another Way II)      Origin: Roman	Aloo Masala (Potato Masala)      Origin: India	Amrywiaeth ar Fara Brith (A Variation on 'Bara Brith')      Origin: Welsh
Aliter in Gruem vel Anatem Elixam (Sauce for Boiled Crane or Duck, Another Way)      Origin: Roman	Aloo Paratha (Potato-stuffed Paratha)      Origin: India	Amulatum Aliter (Another Thick Sauce)      Origin: Roman
Aliter in Palumbis sive Columbis (Sauce for Boiled Wood Pigeons and Doves, Another Way)      Origin: Roman	Aloo Sabzi Kari (Potato Curry)      Origin: India
Aliter in Vitulina Elixa (Sauce for Boiled Veal, Another Way)      Origin: Roman	Aloobukhara Chutney (Prune Chutney)      Origin: Pakistan

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