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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Kenyan Matoke      Origin: British	Kissuto Rombo (Baked Kid Goat)      Origin: Sao Tome	Kykeon (Barley Water)      Origin: Roman
Kenyan Mchuzi wa Samaki (Swahili Fish Curry)      Origin: Kenya	Kittitian Jerk Chicken      Origin: Saint Kitts	Lémou Hari (Lemon Juice with Ginger)      Origin: Niger
Ker-Y-Pom (Apple in Shortbread)      Origin: France	Kittitian Style Conkies      Origin: Saint Kitts	L'Ham Lahlou (Sweet Lamb for Ramadan)      Origin: Algeria
Kerala Plantain Errisery      Origin: India	Kiwi Fruit Sorbet      Origin: British	La Bandera Dominicana (The Dominican Flag)      Origin: Dominican Republic
Keres Choklet (Cherry Chocolate Biscuits)      Origin: England	Kobi Sabji (Cabbage Sabji)      Origin: India	La Bouillie      Origin: Chad
Kerrieboontjies (South African Curried Beans)      Origin: South Africa	Kohl Westfalisch (Westphalian Cabbage II)      Origin: Germany	La Pastiera di Grano (Neapolitan Easter Cake)      Origin: Italy
Kesar Mango Curry      Origin: India	Kohlapuri Chicken (Maharashtra Chicken Curry)      Origin: India	Laal Chicken Curry      Origin: Britain
Keshi Yena (Filled Cheese Shells)      Origin: Aruba	Koki      Origin: Cameroon	Laap (Beef Salad)      Origin: Laos
Khajoor ke Laddu (Date and Fruit Sweetmeat Balls)      Origin: Pakistan	Kokoda (Fijian Ceviche)      Origin: Fiji	Lablabi      Origin: Tunisia
Khajoor Pak (Date and Milk Sweetmeats)      Origin: Pakistan	Kokum Kari (Kokam Curry)      Origin: India	Lacto-fermented Japanese Knotweed Pickles      Origin: Britain
Khanom Jeen Nam Ya (Khanom Jeen Noodles)      Origin: Thailand	Kolfskål (Danish Buttermilk Dessert Soup)      Origin: Denmark	Lahm Lhalou (Lamb Stew with Prunes)      Origin: Algeria
Khanom Jeen Nam Ya (Khanom Jeen Noodles)      Origin: Thailand	Kombdi Masala      Origin: India	Lait de Corossol (Soursop Milk)      Origin: Senegal
Khao Man (Coconut Rice)      Origin: Brunei	Kongodo (Peanut Brittle)      Origin: Equatorial Guinea	Laj Ntses (Fish Larb)      Origin: Laos
Khao Pune (Chicken Curry Noodles)      Origin: Laos	Kouign amann aux pommes (Kouign Amann with Apples)      Origin: France	Lakh      Origin: Senegal
Khatmitthi Raani (Tamarind Chutney)      Origin: India	Kreooli krabi-kotletid (Dominican Creole Crab Cakes)      Origin: Dominica	Lakh Mauritanienne      Origin: Mauritania
Khatta Curry      Origin: India	Kroeung Samlor (Khmer Yellow Kroeung)      Origin: Cambodia	Laksa      Origin: Malaysia
Khatta Meetha (Cabbage Curry)      Origin: India	Krokèchi (Prawn Croquettes)      Origin: Aruba	Laksa Paste      Origin: Singapore
Khnom Jin Namya (Catfish Curry over Noodles)      Origin: Thailand	Kuşburnu çorbası (Rosehip and Meatball Soup)      Origin: Turkey	Laksa Paste      Origin: Malaysia
Khoresht-e Loobia (Stewed Mutton with String Beans)      Origin: Iran	Kubani (Dried Apricot Dessert)      Origin: India	Laksa Paste II      Origin: Malaysia
Khoresht-e Zereshk (Barberry, Lamb and Nut Stew)      Origin: Iran	Kubecake      Origin: Ghana	Lamb & Water Mint Meatballs      Origin: Britain
Khoreshte Kalal (Lamb Stew with Barberry Sauce)      Origin: Iran	Kuchela      Origin: Trinidad	Lamb and Apricot Cape Malay Curry      Origin: South Africa
Khowsuey      Origin: Chile	Kuku Paka (Chicken-coconut Curry)      Origin: East Africa	Lamb Biryani      Origin: India
Khumb Matar (Mushroom and Green Pea Curry)      Origin: India	Kukulhu Riha (Maldives Chicken Curry)      Origin: Maldives	Lamb Chops with Pine-nut Lemon Crust      Origin: Fusion
Kibbeh      Origin: Lebanon	Kukulu Musamma      Origin: Sri Lanka	Lamb Dhan Saag      Origin: India
Kid Goat Korma      Origin: Anglo-Indian	Kulich (Russian Easter Cake)      Origin: Russia	Lamb Dhansak      Origin: Britain
Kima (Chopped Beef and Chilli Fry)      Origin: Senegal	Kulich (Russian Easter Bread)      Origin: Russia	Lamb Koftas      Origin: North Africa
King Cake      Origin: Europe	Kupus Salata (Croatian Cabbage Salad)      Origin: Croatia	Lamb Noisettes with Bilberries      Origin: Britain
King Prawn Pathia      Origin: Britain	Kurambiedes (Greek Christmas Biscuits)      Origin: Greece	Lamb Noisettes with Tomato Salsa      Origin: British
Kingdom of Fife Pie      Origin: Scotland	Kutia      Origin: Ukraine	Lamb Shank Madras      Origin: India
Kip Pastei (Surinamese Chicken Pie)      Origin: Suriname	Kwarezimal (Maltese Lenten Cake)      Origin: Malta	Lamb Shashliks with Rosemary and Garlic      Origin: Turkey
Kipper Cream      Origin: Scotland	Kwarezimal (Almond Cakes)      Origin: Malta	Lamb Souvlaki with Tzatziki      Origin: Greece
Kippers with Marmalade      Origin: Britain	Kyazangi Kaukswe (Rice Noodles with Curry)      Origin: Myanmar	Lamb Stifado      Origin: Cyprus
Kiri Bath (Coconut Milk Rice)      Origin: Sri Lanka	Kydonion syn Meliti (Honeyed Quinces)      Origin: Roman
Kirsebærkage (Cherry Cake)      Origin: Denmark	Kyet tha Kar la Thar Hin (Chicken and Squash Curry)      Origin: Myanmar

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