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 4179 recipes in total:

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Ducuna      Origin: Anguilla	Easter Sunday Saffron Cake      Origin: Cornwall	Elumas Curry (Mutton Curry)      Origin: Sri Lanka
Dulce de Papaya (Sweet Papaya Dessert)      Origin: Cape Verde	Easter Teabread      Origin: Britain	Embamma in Cervinam Assam (Marinade for Roast Venison)      Origin: Roman
Dulcia Domestica (Home-made dessert)      Origin: Roman	Easter Trifle      Origin: British	Emirati Chicken Soup      Origin: UAE
Dulse Slaw      Origin: Britain	Easter White Chocolate and Lime Cheesecake      Origin: Britain	Empanadas Dulces (Sweet Pies)      Origin: Colombia
Dundee Cake      Origin: Scotland	Easy Easter Bunny Icing      Origin: American	English Madeleines      Origin: England
Dundee Lamb Chops      Origin: Scotland	Easy Lentil Soup      Origin: British	English Madeleines      Origin: Britain
Dundee Marmalade      Origin: Scotland	Ecclefechan Butter Tart      Origin: Scotland	English Sauce for Salad      Origin: Britain
Dundee Mince Pie      Origin: Scotland	Ecrevisses au Curry (Crayfish Curry)      Origin: Cote dIvoire	Ensalada de Frutas Tropicales (Tropical Fruit Salad)      Origin: Equatorial Guinea
Dunesslin Pudding      Origin: Scotland	Eggnog Christmas Bread      Origin: British	Ensalada Verde (Dominican Green Salad)      Origin: Dominican Republic
Dunfillan Pudding      Origin: Scotland	Eggs Benedict Pancakes      Origin: Britain	Entrecote a La Plancha Con Salsa De Aceitunas (Pan-grilled Steaks with Olive Sauce)      Origin: Spain
Durban Bunny Chow      Origin: South Africa	Eggs Blackstone      Origin: Britain	Eog Cothi Pob (Baked Cothi Salmon)      Origin: Welsh
Durban-style Hake and Butternut Squash Curry      Origin: South Africa	Egredouce (Meat in Sweet and Sour Sauce)      Origin: England	Eog Gyda Saws Corgimychiaid (Salmon with Prawn Sauce)      Origin: Welsh
Durban-style Watermelon Rind Curry      Origin: South Africa	Egredouce of fysche (Fish in Sweet and Sour Sauce)      Origin: England	Epis (Haitian Green Seasoning)      Origin: Haiti
Dwmplinau Afal (Apple Dumplings)      Origin: Welsh	Egyptian Basboosa (Semolina Cake)      Origin: Egypt	Epityrum (Olives with Herbs)      Origin: Roman
Dzika Róza Zachowania (Polish Rosehip Preserve)      Origin: Poland	Egyptian Basbousa      Origin: Egypt	Erbowle      Origin: England
East African Prawn Curry      Origin: East Africa	Eight-treasures Sweet Rice Cake      Origin: China	Es Cendol (Cold Dessert)      Origin: Brunei
East African Shrimp Curry      Origin: East Africa	Eirin Gwlanog wedi Piclo (Pickled Peaches)      Origin: Welsh	Esfiha (Savory Stuffed Pastries)      Origin: Brazil
East African Vegetable Soup      Origin: East Africa	Eirin Mair Hufennog Gwent (Gwent Gooseberries and Cream)      Origin: Welsh	Espeto de Frango com Abacaxi (Chicken and Pineapple Kebabs)      Origin: Brazil
Easter Biscuits      Origin: England	Eirin Mair wedi Piclo (Pickled Gooseberries)      Origin: Welsh	eSwatini Mango Chutney      Origin: eSwatini
Easter Biscuits II      Origin: Britain	Eirin wedi Piclo (Pickled Plums)      Origin: Welsh	Eve's Pudding      Origin: England
Easter Biscuits III      Origin: British	Ekoki      Origin: Cameroon	Eve's Pudding II      Origin: Britain
Easter Cake      Origin: American	El Indio Viejo      Origin: Nicaragua	Fanouropita (Greek Spiced Sultana Cake)      Origin: Greece
Easter Carrot Cake      Origin: Britain	Elderberry Sauce      Origin: British	Farka (Couscous Breakfast)      Origin: Tunisia
Easter Carrot Cake Cupcakes      Origin: British	Elderberry Sauce      Origin: Britain	Farngo da Terra a Blanta com Baguitchi (Village Chicken with Hibiscus Leaves)      Origin: Guinea-Bissau
Easter Crown Bread      Origin: Europe	Elderberry Soup      Origin: Britain	Fennel and Almond Soup      Origin: North Africa
Easter Fruit Cake      Origin: Britain	Elderberry Syrup Bavarois      Origin: Britain	Fennel Vinaigrette Dressing      Origin: Italy
Easter Ham      Origin: American	Elderberry Syrup II      Origin: Britain	Féroce d'Avocat (Migan de fruit à pain)      Origin: Martinique
Easter Ham with Rhubarb Sauce      Origin: Britain	Elderflower Cordial      Origin: Britain	Fesenjoon (Persian Chicken)      Origin: Iran
Easter Lamb Bobotie      Origin: South Africa	Elderflower Cordial II      Origin: Britain	Fettucine Alfredo      Origin: Italy
Easter Ledge Pudding      Origin: Britain	Elderflower Cordial Syrup Parfait      Origin: Britain	Feuerzangenbowle (Christmas Flaming Mulled Wine)      Origin: Germany
Easter Ledge Pudding      Origin: Ancient	Eliza Acton's Herodotus Pudding      Origin: Britain	Feuilles de Consoude Farcies (Stuffed Comfrey Leaves)      Origin: France
Easter Leg of Lamb with Apricots      Origin: Britain	Elizabethan Custard Gooseberry Fool      Origin: Britain	Fferins Cnau Coco (Coconut Sweets)      Origin: Welsh
Easter Lemony Chocolate Cake      Origin: Britain	Elizabethan Gooseberry Fool      Origin: Britain
Easter Rice Pudding      Origin: American	Elleniké arnié aiga Paschast (Greek Easter Lamb or Kid)      Origin: Greece

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