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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Gooseberry Granita      Origin: Britain	Green Mango Bhurta      Origin: Anglo-Indian	Guava Squares      Origin: Namibia
Gooseberry Spiced Atchar      Origin: South Africa	Green Mango Chutney with Cuban Oregano      Origin: Trinidad	Guelder Rose and Crabapple Jelly      Origin: Britain
Goosegrass and Wild Greens Soup      Origin: Britain	Green Mix with Indian Ocean Seafood      Origin: Tanzania	Guiana Black Cake      Origin: French Guiana
Gormeh Sabzi (Persian Lamb and Herb Stew)      Origin: Iran	Green Oat Pancakes      Origin: American	Guinea Fowl with Coconut Cream      Origin: Zimbabwe
Gorse Flower Ice Cream      Origin: Britain	Green Papaya Curry with Fresh Coconut      Origin: Pitcairn Islands	Guineafowl with Grapes      Origin: Britain
Gothambu Paayasam      Origin: India	Green Pea and Liver Curry      Origin: Sri Lanka	Guinean Avocado Sauce      Origin: Equatorial Guinea
Gouroundopulo Psito (Oven-baked Suckling Pig)      Origin: Cyprus	Green Pineappleweed Tea      Origin: Britain	Guinean Fish Grill with Three Sauces      Origin: Equatorial Guinea
Grain Mustard Based Fish Curry      Origin: India	Green Pistachio Muffins (Green Pistachio Muffins)      Origin: American	Guinness Fruit Cake      Origin: Ireland
Gramma Pie      Origin: Australia	Green Tea Smoothie      Origin: Britain	Guiso de Conejoa (Rabbit Stew)      Origin: Peru
Grand Champagne Cocktail      Origin: Traditional Cocktail	Green Tomato Mincemeat      Origin: Canada	Gujarati-style Monkfish Curry      Origin: Fusion
Grand Sallet (Great Salad)      Origin: Britain	Greengage and Almond Tart      Origin: Britain	Gulab Jamun      Origin: India
Granidazo de Naranja Sanguina (Blood Orange Granita)      Origin: Spain	Greengage and Mint Gelato      Origin: Italy	Gulab Jamun Cheesecake      Origin: India
Granité de Champagne Rosé avec Cerises (Pink Champagne Granita with Cherries)      Origin: France	Greenland Crowberry Sauce      Origin: Greenland	Gulai Kambing (Sumatran Goat Curry)      Origin: Martinique
Granita mit Waldmeister und Beeren (Granita with Woodruff and Strawberries)      Origin: Germany	Greenland Reindeer Burgers      Origin: Greenland	Gulai Lemak (Beef Spicy Stew)      Origin: Indonesia
Granizado de Limón (Iced Lemon Crush)      Origin: Spain	Grenada Breadfruit Soup      Origin: Grenada	Gulha (Fried Fish Balls)      Origin: Maldives
Grape Jelly Meatballs      Origin: American	Grenada Curry Goat      Origin: Grenada	Gumdrop Fruit Cake      Origin: Canada
Grapefruit Cake      Origin: New Zealand	Grenada Oil Down      Origin: Grenada	Gundruk (Nepali Fermented Leafy Greens)      Origin: Nepal
Grapefruit Sorbet      Origin: Britain	Grenadian Hot Pepper Sauce      Origin: Grenada	Gungo Rice and Peas      Origin: Jamaica
Gratin à la Mangue (Mango Gratin)      Origin: Senegal	Grilled Artichokes with Lemon-Mint Dipping Sauce      Origin: Britain	Gurnard Curry      Origin: Britain
Gratin de fruits de mer (Seafood Gratin)      Origin: Monaco	Grilled Chicken Breasts in Raspberry Vinegar      Origin: American	Gurnard in Tamarind Sauce      Origin: Fusion
Graubünden (Barley Soup)      Origin: Switzerland	Grilled Figs in Prosciutto      Origin: Britain	Gurnard with Porthilly Sauce      Origin: British
Gravadlax Smørrebrød (Danish Smoked Salmon Open Sandwich)      Origin: Denmark	Grilled Orange Roughy      Origin: New Zealand	Guru (Zimbabwean-style Tripe)      Origin: Zimbabwe
Greek Gyros Seasoning      Origin: Greece	Grilled Red Snapper      Origin: Sint Eustatius	Gustum de praecoquiis (Starter with Apricots)      Origin: Roman
Green Apple Curry      Origin: Sri Lanka	Grilled, Gingered, Swordfish      Origin: American	Gustum Versatile (Turnover Antipasto)      Origin: Roman
Green Banana Fufu      Origin: Ghana	Griots      Origin: Haiti	Gutweed Salad with Fennel and Orange      Origin: Britain
Green Banana or Plantain Chips      Origin: Kenya	Groenvyekonfyt (Green Fig Preserve)      Origin: South Africa	Guyana Black Cake      Origin: Guyana
Green Bean and Mango Dhal Curry      Origin: South Africa	Grouse Game Soup      Origin: Britain	Guyana Black Pudding      Origin: Guyana
Green Beans in Coconut Sauce      Origin: Fusion	Guacamole      Origin: Mexico	Guyana Pressure-cooker Mango Sour      Origin: Guyana
Green Fig and Saltfish      Origin: Saint Lucia	Guai Daun Singlong Tumbuk (Grilled Fish with Greens)      Origin: Sumatra	Guyana White Pudding      Origin: Guyana
Green Fig Salad      Origin: Saint Lucia	Guard of Honour      Origin: Britain	Guyanese Curried Chickpeas      Origin: Guyana
Green Fish Curry      Origin: Fusion	Guatita (Ecuadorian Tripe Stew)      Origin: Ecuador	Guyanese Hot Pepper Sauce      Origin: Guyana
Green Gooseberry Sauce      Origin: Britain	Guava Jelly      Origin: American	Gwledd Gŵydd â Llenwad o Fricyll (Apricot-stuffed Festive Goose)      Origin: Welsh
Green Grape Jelly      Origin: Britain	Guava Juice      Origin: Bahamas
Green Grape Tart with Vanilla Pastry      Origin: Britain	Guava Sorbet      Origin: Saint Barthelemy

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