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 5061 recipes in total:

Page 21 of 51

Guava Jelly      Origin: American	Haedum sive Agnum Parthicum (Parthian Kid or Lamb)      Origin: Roman	Hawthorn Jelly II      Origin: Britain
Guava Juice      Origin: Bahamas	Hakka Salt-baked Chicken      Origin: China	Hazelnut crêpes with caramelised bananas      Origin: Britain
Guava Sorbet      Origin: Saint Barthelemy	Halibut and Tomato Curry      Origin: Britain	Hazelnut Crescents      Origin: Turkmenistan
Guava Squares      Origin: Namibia	Halibut with Pine Nut and Parmesan Crust      Origin: Britain	Heartsease Flower Jelly      Origin: Britain
Guiana Black Cake      Origin: French Guiana	Halloween Cheesecake      Origin: Britain	Hearty Hogmanay Tart      Origin: Scotland
Guinea Fowl with Coconut Cream      Origin: Zimbabwe	Halloween Plum and Blackberry Crumble with Gingerbread Men      Origin: Britain	Heather Biscotti      Origin: Scotland
Guineafowl with Grapes      Origin: Britain	Halloween Sugar Cookies      Origin: American	Heather Flower Syrup      Origin: Canada
Guinean Avocado Sauce      Origin: Equatorial Guinea	Halo-halo      Origin: Philippines	Heather Mead      Origin: Britain
Guinean Fish Grill with Three Sauces      Origin: Equatorial Guinea	Halvah with Butter      Origin: Albania	Heavenly Orange Cake      Origin: American
Guiso de Conejoa (Rabbit Stew)      Origin: Peru	Ham di Pasku (Easter or Holiday Ham)      Origin: Aruba	Hebridean Dulse Broth      Origin: Scotland
Gujarati-style Monkfish Curry      Origin: Fusion	Ham di Pasku (Easter or Holiday Ham)      Origin: Bonaire	Helawat al Jazr (Sweet Carrots with Cardamom)      Origin: Iraq
Gulab Jamun      Origin: India	Ham di Pasku (Easter or Holiday Ham)      Origin: Curacao	Herb and Garlic Prawns      Origin: Britain
Gulab Jamun Cheesecake      Origin: India	Ham Sauce      Origin: British	Herb Crusted Cod      Origin: Britain
Gulai Kambing (Sumatran Goat Curry)      Origin: Martinique	Hamam Meshwi (Char-grilled Pigeon)      Origin: Egypt	Herb Dressing      Origin: Middle East
Gulai Lemak (Beef Spicy Stew)      Origin: Indonesia	Hamutzim (Israeli Pickled Vegetables)      Origin: Israel	Herbed Gorgonzola Cheesecake      Origin: American
Gulha (Fried Fish Balls)      Origin: Maldives	Hard Tack Figgy-dowdy      Origin: England	Herbed Lemon Sorbet      Origin: Britain
Gumdrop Fruit Cake      Origin: Canada	Hari Mirch ka Achar (Indian Pickled Green Chillies)      Origin: India	Herby Millet Rings      Origin: African Fusion
Gundruk (Nepali Fermented Leafy Greens)      Origin: Nepal	Harira      Origin: Djibouti	Herodotus' Pudding      Origin: Britain
Gungo Rice and Peas      Origin: Jamaica	Harira Bidaouia      Origin: Morocco	Hertzoggies      Origin: South Africa
Gurnard Curry      Origin: Britain	Harira Mauritanienne (Mauritanian Harira)      Origin: Mauritania	Hevva Cake (Heavy Cake)      Origin: England
Guru (Zimbabwean-style Tripe)      Origin: Zimbabwe	Hariyali Murgh Tikka (Green Chicken Tikka)      Origin: India	Hibiscus and Redcurrant Tea      Origin: Fusion
Gustum de praecoquiis (Starter with Apricots)      Origin: Roman	Hart rows      Origin: England	High Dumpsy Dearie Jam      Origin: England
Gustum Versatile (Turnover Antipasto)      Origin: Roman	Harvest Drink      Origin: England	Highveld Lamb Curry      Origin: South Africa
Gutweed Salad with Fennel and Orange      Origin: Britain	Harvest Soup      Origin: American	Higos con Queso (Figs with Cheese)      Origin: Ecuador
Guyana Black Cake      Origin: Guyana	Hashwe (Arabian Stuffed Vegetables)      Origin: Arabia	Hilbeh (Yemeni Fenugreek Dip)      Origin: Yemen
Guyana Black Pudding      Origin: Guyana	Hassa (Libyan Gravy)      Origin: Libya	Hilib Ari (Somali Camel Meat Kebabs)      Origin: Somalia
Guyana Pressure-cooker Mango Sour      Origin: Guyana	Hastletes of Fruyt (Roast Fruit)      Origin: England	Hilib Ari (Djibouti Camel Meat Kebabs)      Origin: Djibouti
Guyana White Pudding      Origin: Guyana	Haw Sauce      Origin: Britain	Hilib Ari (Somaliland Camel Meat Kebabs)      Origin: Somaliland
Guyanese Curried Chickpeas      Origin: Guyana	Hawaiian Brunch Pizza      Origin: Hawaii	Himalayan Balsam Petal Syrup      Origin: Britain
Guyanese Hot Pepper Sauce      Origin: Guyana	Hawthorn Berry Sauce      Origin: Britain	Hinbeh B'zeit (Dandelion Greens with Caramelized Onions)      Origin: Lebanon
Gwledd Gŵydd â Llenwad o Fricyll (Apricot-stuffed Festive Goose)      Origin: Welsh	Hawthorn Flour      Origin: Britain	Hindle Wakes      Origin: England
Hígado Aromático (Aromatic Liver)      Origin: Colombia	Hawthorn Flour Pancakes      Origin: British	Hips and Haws Jelly      Origin: Britain
Habichuelas Guisadas (Dominican Bean Stew)      Origin: Dominican Republic	Hawthorn Flour Waffles      Origin: British
Habichuelas Negras (Puerto Rican Stewed Black Beans)      Origin: Puerto Rico	Hawthorn Jelly      Origin: Britain

Page 21 of 51