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 5666 recipes in total:

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Coconut Curry Salmon      Origin: Fusion	Colombo de Chèvre (Goat Colombo Curry)      Origin: Sint Maarten	Congrejo al Coco (Coconut Crab)      Origin: Ecuador
Coconut Custard Tart with Roast Pineapple      Origin: South Africa	Colombo de Chèvre (Goat Colombo Curry)      Origin: Saint-Martin	Conkies      Origin: Bahamas
Coconut Fish      Origin: Nauru	Colombo de Martinique      Origin: Martinique	Connates      Origin: England
Coconut Fish Curry II      Origin: Fusion	Colombo de Porc (Pork Colombo)      Origin: Martinique	Connynges in Syrup (Rabbits in Syrup)      Origin: England
Coconut Ice      Origin: Britain	Colombo de Poulet (Colombo Chicken Curry)      Origin: Martinique	Coorg Chicken Masala      Origin: India
Coconut Lime Chicken Curry      Origin: Cayman Islands	Colonel Gore's Seville Orange Marmalade      Origin: Britain	Copycat Boxed Strawberry Cake Mix      Origin: American
Coconut Lobster      Origin: Britain	Colonial Goose      Origin: Ireland	Coquilles Saint Jacques, sauce au cidre (Scallops in Cider Sauce)      Origin: France
Coconut Milk      Origin: Africa	Colonial Goose II      Origin: New Zealand	Cordula (Braided Lamb Intestines)      Origin: Italy
Coconut Pineapple Muffins (Coconut Pineapple Muffins)      Origin: Britain	Coltsfoot Flower Sorbet      Origin: France	Coriander Mint Chutney      Origin: India
Coconut Rough Cake      Origin: Dominica	Comadore (Fruit Pie Delicacies)      Origin: England	Coriander Paste      Origin: India
Coconut Shrimp      Origin: Aruba	Comfiture de Noix de Coco (Coconut Preserve)      Origin: Senegal	Cornelian Cherry and Apple Jelly      Origin: British
Coconut, Banana and Chocolate Mini Muffins (Coconut, Banana and Chocolate Mini Muffins)      Origin: Britain	Common Mallow in Garlic, Lemon and Herbs      Origin: British	Cornelian Cherry Conserve      Origin: British
Coconut, Cassava and Papaya Pudding      Origin: Federated States Micronesia	Compost      Origin: England	Cornelian Cherry Jam      Origin: Britain
Coconut, Red Beans and Rice      Origin: Anguilla	Compota de Uvas con Crujiente de Boniato (Grape Compote with Crispy Sweet Potato)      Origin: Spain	Cornelian Cherry Jelly      Origin: British
Coconut-crusted Fish      Origin: Nauru	Compote de Rhubarbe Sauvage (Wild Rhubarb Compote)      Origin: Switzerland	Cornelian Cherry Juice      Origin: America
Coconut-crusted Shrimp      Origin: Nauru	Compote of Greengages      Origin: Britain	Cornelian Cherry Marmalade      Origin: British
Coconut-suit (Coconut Candy)      Origin: Equatorial Guinea	Conch and Dumplings      Origin: Sint Maarten	Cornelian Cherry Pickle      Origin: British
Cocos Islands Turmeric Rice      Origin: Cocos Islands	Conch Curry Coconut Banana Chowder      Origin: Aruba	Cornelian Cherry Sauce      Origin: British
Cocos Mewn Cytew (Cockles in Batter)      Origin: Welsh	Conch Fritters      Origin: British Virgin Islands	Cornelian Cherry Tart      Origin: British
Cocos Potiedig (Potted Cockles)      Origin: Welsh	Conch Fritters      Origin: US Virgin Islands	Cornish Black Cake      Origin: England
Cocquito      Origin: Puerto Rico	Condensed Milk Cheesecake      Origin: American	Cornish Buttered Lobster      Origin: Britain
Cod and Cockles      Origin: Ireland	Confit of Duck Tostadas      Origin: Fusion	Cornish Carrot Cake      Origin: England
Cod and Vegetables en Papillote      Origin: Britain	Confiture de Ananas (Pineapple Jam)      Origin: Martinique	Cornish Crab Cakes      Origin: Britain
Cod, Brown Butter Sauce, St George Mushrooms and Sea Arrowgrass      Origin: Britain	Confiture de Ananas (Pineapple Jam)      Origin: Saint Barthelemy	Cornish Crab Sandwich      Origin: Britain
Coda di rospo con Barba di Frate (Monkfish with Monk's Beard Greens)      Origin: Vatican City	Confiture de Banane (Banana Jam)      Origin: Martinique	Cornish Farmhouse Cake      Origin: Britain
Coes Cig Dafad wedi Rhostio gyda Llysiau, Mêl Grug a Phrŵns (Roast Leg of Mutton with Heather Honey and Prunes)      Origin: Welsh	Confiture de Coco (Coconut Jam)      Origin: Martinique	Cornish Farmhouse Sultana Cake      Origin: England
Coeur á la Crème with Apricot Sauce      Origin: France	Confiture de Coco (Coconut Jam)      Origin: Saint Barthelemy	Cornish Fruit Loaf      Origin: England
Coeur Coulant Chocolat Fruits Rouges (Chocolate Pudding with Flowing Berry Hearts)      Origin: France	Confiture de figues violettes vanille (Fig and Vanilla Jam)      Origin: Mayotte	Cornish Great Cake      Origin: England
Cold Brown Sauce      Origin: Britain	Confiture de Madd (Madd Preserve)      Origin: Senegal	Cornish Junket      Origin: Britain
Coliflor Salteado (Sautéed Cauliflower with Garlic)      Origin: Spain	Confiture de Potiron au Gingembre (Pumpkin and Ginger Preserve)      Origin: Senegal	Cornish King Scallops and Black Pudding      Origin: England
Colo-colo Chilli Sambal      Origin: Papua	Confiture de prunes au genièvre (Plum and Juniper Jam)      Origin: France	Cornish Luncheon Cake      Origin: England
Colocassi Tsakristo (Taro and Pork Stew)      Origin: Cyprus	Confiture de Rhubarbe Sauvage (Alpine Dock Jam)      Origin: Switzerland	Cornish Porter Cake      Origin: England
Colomba Pasquale (Easter Dove)      Origin: Italy	Confiture de Tamarin (Tamarind Jam)      Origin: Senegal
Colombo d'Agneau à la Mauricienne (Mauritian-style Colombo of Lamb)      Origin: Mauritius	Confiture Goyaves (Guava Jam)      Origin: Martinique

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