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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Fanouropita (Greek Spiced Sultana Cake)      Origin: Greece	Fijian Suruwa (Fijian Fish Curry)      Origin: Fiji	Flaounes II (Easter Cheese Cakes)      Origin: Cyprus
Farka (Couscous Breakfast)      Origin: Tunisia	Filipino Beef Rendang      Origin: Philippines	Flapjack II      Origin: England
Farmhouse Loaf      Origin: Ireland	Filipino Chicken Curry      Origin: Philippines	Floral Mayonnaise      Origin: American
Farngo da Terra a Blanta com Baguitchi (Village Chicken with Hibiscus Leaves)      Origin: Guinea-Bissau	Filipino Fish Curry      Origin: Philippines	Flourless Chocolate Cake      Origin: Britain
Fasooleyah Khodra bi Zeit (Saudi Green Bean Salad)      Origin: Saudi Arabia	Filipino Sweet and Sour Pork      Origin: Philippines	Fluffy American Pancakes with Assorted Toppings      Origin: America
Fennel and Almond Soup      Origin: North Africa	Fine-herbs Sauce      Origin: Britain	Flying Fish with Cou Cou      Origin: Barbados
Fennel Vinaigrette Dressing      Origin: Italy	Fir Cone Tartlets      Origin: Britain	Fochabers Gingerbread      Origin: Scotland
Féroce d'Avocat (Migan de fruit à pain)      Origin: Martinique	Firigisi za Kuku (Chicken Gizzard Appetizer)      Origin: Tanzania	Foil-baked Chicken with English Mace      Origin: Britain
Fesenjoon (Persian Chicken)      Origin: Iran	Fish and Breadfruit Casserole      Origin: Nauru	Folaa Rice      Origin: Sri Lanka
Feta Tacos with Guacamole      Origin: Britain	Fish and Mula Red Curry (Fish and Mooli Red Curry)      Origin: Bangladesh	Fondue      Origin: Switzerland
Fettucine Alfredo      Origin: Italy	Fish Balls with Green Bananas      Origin: Pitcairn Islands	Fool Medames (Egyptian Beans)      Origin: Egypt
Feuerzangenbowle (Christmas Flaming Mulled Wine)      Origin: Germany	Fish Creole      Origin: Louisiana	For to make flampens (To Make Pasta Pies)      Origin: England
Feuilles de Consoude Farcies (Stuffed Comfrey Leaves)      Origin: France	Fish in Orange and Caraway Sauce      Origin: Mediterranean	For to make pomme doryes and other thyngs (How to Make Golden Apples and Other Things)      Origin: England
Fferins Cnau Coco (Coconut Sweets)      Origin: Welsh	Fish in Vine Leaves      Origin: Greece	Forloren Hare (Danish Meatloaf)      Origin: Denmark
Ffesant Nadolig (Christmas Pheasant)      Origin: Welsh	Fish Molee (Keralan Fish Stew)      Origin: India	Fouti Lafidi      Origin: Guinea
Ffiledi Cegddu wedi eu Llenwi (Stuffed Fillets of Hake)      Origin: Welsh	Fish Pathia      Origin: India	Fragrant Coconut Rice      Origin: Thailand
Ffiledi Gorbenfras wedi eu Llenwi (Stuffed Fillets of Haddock)      Origin: Welsh	Fish Serre      Origin: Belize	Francatelli's Allemande Sauce      Origin: Britain
Ffiledi Gwyniad wedi eu Llenwi (Stuffed Fillets of Whiting)      Origin: Welsh	Fish Stew      Origin: Guinea-Bissau	Francatelli's Anchovy Sauce      Origin: Britain
Ffiledi Môr-leisiad wedi eu Llenwi (Stuffed Fillets of Pollack)      Origin: Welsh	Fish Tacos      Origin: Britain	Francatelli's Apple Sauce      Origin: Britain
Ffiledi Penfras wedi eu Llenwi (Stuffed Fillets of Cod)      Origin: Welsh	Fish Terrine      Origin: Britain	Frangipane Tart      Origin: Britain
Ffowlyn Morganwg Rhost gyda Chaws a Pherlysiau (Roast Glamorgan Chicken with Cheese and Herbs)      Origin: Welsh	Fish Tikka Kebabs      Origin: India	Frangipane-topped Mince Pies      Origin: Britain
Fiadone      Origin: France	Fish Tikka Masala      Origin: India	Frango com Bagique (Chicken with Spinach)      Origin: Guinea-Bissau
Fiddlehead Pasta Primavera      Origin: American	Fish with Orange Curry Sauce      Origin: Fusion	Frango com Piri-piri (Piri-piri Chicken)      Origin: Mozambique
Fig and Almond Cheesecake      Origin: Britain	Fiskgryta med citron och gräslök (Fish Stew with Lemon and Chives)      Origin: Sweden	Frango de Churrasco de Guiné (Guinea-Bissau Barbecued Chicken)      Origin: Guinea-Bissau
Fig and Goat's Cheese Brioche Toasts      Origin: Peru	Fistikli Baklava (Turkish Pistachio Baklava)      Origin: Turkey	Frango Grelhado Piri Piri (Grilled Chicken with Chillies)      Origin: Angola
Fig and Honey Cupcakes      Origin: Britain	Five-spice Pickled Vegetable Achara      Origin: Philippines	Frango Zambeziana (Zambezi Chicken)      Origin: Mozambique
Fig Leaf and Kefir Ice Cream      Origin: Britain	Flaky Pastry      Origin: Britain	Frankfurter Kranz (Frankfurt Crown Cake)      Origin: Germany
Fig, Walnut and Orange Cake      Origin: Ireland	Flan Amande et d'abricot (Almond and Apricot Flan)      Origin: France	Free Kirk Pudding      Origin: Scotland
Figgy 'Obbin      Origin: England	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Saint-Martin	Freekeh and Oat Porridge with Crisp Fried Egg      Origin: Australia
Figgy-dowdy      Origin: England	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Saint Barthelemy	French 75 Cocktail      Origin: Traditional Cocktail
Figolli (Maltese Easter Biscuits)      Origin: Malta	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: French Guiana	French Bean and Duck Green Thai Curry      Origin: Thailand
Fijian Crab Curry      Origin: Fiji	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Guadeloupe	French Bread Pizza      Origin: Italy
Fijian Indian Tomato Chutney      Origin: Fiji	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Martinique
Fijian Khatar (Jackfruit Curry)      Origin: Fiji	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Sint Maarten

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