FabulousFusionFood's Fruit-based Recipes 21st 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 6047 recipes in total:

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Erbowle      Origin: England	Ffesant Nadolig (Christmas Pheasant)      Origin: Welsh	Fish in Orange and Caraway Sauce      Origin: Mediterranean
Es Cendol (Cold Dessert)      Origin: Brunei	Ffiledi Cegddu wedi eu Llenwi (Stuffed Fillets of Hake)      Origin: Welsh	Fish in Vine Leaves      Origin: Greece
Escabeche Nga Isdab (Sweet and Sour Skate Escabeche)      Origin: Philippines	Ffiledi Gorbenfras wedi eu Llenwi (Stuffed Fillets of Haddock)      Origin: Welsh	Fish Molee (Keralan Fish Stew)      Origin: India
Esfiha (Savory Stuffed Pastries)      Origin: Brazil	Ffiledi Gwyniad wedi eu Llenwi (Stuffed Fillets of Whiting)      Origin: Welsh	Fish Pathia      Origin: India
Espeto de Frango com Abacaxi (Chicken and Pineapple Kebabs)      Origin: Brazil	Ffiledi Môr-leisiad wedi eu Llenwi (Stuffed Fillets of Pollack)      Origin: Welsh	Fish Serre      Origin: Belize
Espinazo en salsa verde con verdolagas (Pork Neck in Tomatillo Sauce with Purslane)      Origin: Mexico	Ffiledi Penfras wedi eu Llenwi (Stuffed Fillets of Cod)      Origin: Welsh	Fish Stew      Origin: Guinea-Bissau
Esquites (Mexican Street Corn)      Origin: Mexico	Ffowlyn Morganwg Rhost gyda Chaws a Pherlysiau (Roast Glamorgan Chicken with Cheese and Herbs)      Origin: Welsh	Fish Tacos      Origin: Britain
Esquites II (Mexican Street Corn)      Origin: Mexico	Fiadone      Origin: France	Fish Terrine      Origin: Britain
eSwatini Mango Chutney      Origin: eSwatini	Fiddlehead Pasta Primavera      Origin: American	Fish Tikka Kebabs      Origin: India
Eve's Pudding      Origin: England	Fiery Chicken Legs      Origin: British	Fish Tikka Masala      Origin: India
Eve's Pudding II      Origin: Britain	Fig and Almond Cheesecake      Origin: Britain	Fish with Orange Curry Sauce      Origin: Fusion
Everything but the Kitchen Sink Smoothie      Origin: American	Fig and Goat's Cheese Brioche Toasts      Origin: Peru	Fiskgryta med citron och gräslök (Fish Stew with Lemon and Chives)      Origin: Sweden
Ezme (Spicy Turkish Salad)      Origin: Turkey	Fig and Honey Cupcakes      Origin: Britain	Fistikli Baklava (Turkish Pistachio Baklava)      Origin: Turkey
Fairy Ring Champignon and Poached Egg on Toast      Origin: Britain	Fig Leaf and Kefir Ice Cream      Origin: Britain	Five-spice Pickled Vegetable Achara      Origin: Philippines
Fajitas de Pollo (Chicken Fajitas)      Origin: Mexico	Fig, Walnut and Orange Cake      Origin: Ireland	Fizonag (Ossetian Kebabs)      Origin: South Ossetia
Fakalate (Coconut Dumplings)      Origin: Tonga	Figgy 'Obbin      Origin: England	Flaky Pastry      Origin: Britain
Fakatokelau      Origin: Tokelau	Figgy-dowdy      Origin: England	Flan Amande et d'abricot (Almond and Apricot Flan)      Origin: France
Faluda      Origin: Pakistan	Figolli (Maltese Easter Biscuits)      Origin: Malta	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Saint-Martin
Fanouropita (Greek Spiced Sultana Cake)      Origin: Greece	Fijian Crab Curry      Origin: Fiji	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Saint Barthelemy
Farka (Couscous Breakfast)      Origin: Tunisia	Fijian Indian Tomato Chutney      Origin: Fiji	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: French Guiana
Farmhouse Loaf      Origin: Ireland	Fijian Khatar (Jackfruit Curry)      Origin: Fiji	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Guadeloupe
Farngo da Terra a Blanta com Baguitchi (Village Chicken with Hibiscus Leaves)      Origin: Guinea-Bissau	Fijian Suruwa (Fijian Fish Curry)      Origin: Fiji	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Martinique
Farro Breakfast Pudding      Origin: Fusion	Filipino Beef Rendang      Origin: Philippines	Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Sint Maarten
Fasooleyah Khodra bi Zeit (Saudi Green Bean Salad)      Origin: Saudi Arabia	Filipino Chicken Curry      Origin: Philippines	Flan de Maracuyá y Coco (Passionfruit and Coconut Flan)      Origin: Mexico
Fennel and Almond Soup      Origin: North Africa	Filipino Fish Curry      Origin: Philippines	Flaounes II (Easter Cheese Cakes)      Origin: Cyprus
Fennel Vinaigrette Dressing      Origin: Italy	Filipino Sweet and Sour Pork      Origin: Philippines	Flapjack II      Origin: England
Fermented Krill Sauce      Origin: Japan	Fillet of Salmon with Green Couscous      Origin: Fusion	Flaxseed Smoothie      Origin: American
Féroce d'Avocat (Migan de fruit à pain)      Origin: Martinique	Fine-herbs Sauce      Origin: Britain	Floral Mayonnaise      Origin: American
Fesenjoon (Persian Chicken)      Origin: Iran	Fir Cone Tartlets      Origin: Britain	Flourless Chocolate Cake      Origin: Britain
Feta Tacos with Guacamole      Origin: Britain	Firigisi za Kuku (Chicken Gizzard Appetizer)      Origin: Tanzania	Fluffy American Pancakes with Assorted Toppings      Origin: America
Fettucine Alfredo      Origin: Italy	Fish and Breadfruit Casserole      Origin: Nauru	Flying Fish with Cou Cou      Origin: Barbados
Feuerzangenbowle (Christmas Flaming Mulled Wine)      Origin: Germany	Fish and Mula Red Curry (Fish and Mooli Red Curry)      Origin: Bangladesh	Fochabers Gingerbread      Origin: Scotland
Feuilles de Consoude Farcies (Stuffed Comfrey Leaves)      Origin: France	Fish Balls with Green Bananas      Origin: Pitcairn Islands
Fferins Cnau Coco (Coconut Sweets)      Origin: Welsh	Fish Creole      Origin: Louisiana

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