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:

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Island Fish Tea      Origin: Bahamas	Jacket Potato with Salmon in Creamy Dill Sauce      Origin: Ireland	Jamaican New Year Beef Patties      Origin: Fusion
Islay Loaf      Origin: Scotland	Jackfruit Biryani      Origin: Britain	Jamaican Pepper Sauce      Origin: Jamaica
Ispanaklı Kek (Spinach Cake)      Origin: Turkey	Jackfruit Gyros      Origin: Fusion	Jamaican Pickapeppa Sauce      Origin: Jamaica
Israeli Mamul (Israeli Date Pastries)      Origin: Israel	Jackfruit Kofta Curry      Origin: India	Jamaican Prawn Curry      Origin: Jamaica
Israeli Salad      Origin: Israel	Jam Cwrens Cochion (Redcurrant Jam)      Origin: Welsh	Jamaican Rum Prawns      Origin: Jamaica
Italian Cake Christmas Pudding      Origin: Fusion	Jam Cwrens Duon (Blackcurrant Jam)      Origin: Welsh	Jamaican Seafood Soup      Origin: Jamaica
Italianate Easter Cheesecake      Origin: Britain	Jam Damson (Damson Jam)      Origin: Welsh	Jamaican Tutti Frutti Cake      Origin: Jamaica
Item Aliam ad Eum Impensam (The Same Thing, With Other Ingredients)      Origin: Roman	Jam Eirin Gwyllt (Bullace Jam)      Origin: Welsh	Jangri      Origin: India
Iumbolls      Origin: Britain	Jam Eirin Gwyllt (Bullace (Wild Plum) Jam)      Origin: Welsh	Japanese Cotton Cheesecake      Origin: Japan
Ius Alexandrinum in Pisce Asso (Alexandrine Sauce for Baked Fish)      Origin: Roman	Jam Grawnwin Gwyrdd (White Grape Jam)      Origin: Welsh (Patagonia)	Japanese Curry and Rice      Origin: Japan
Ius Diabotanon in Pisce Frixo (A Herb Sauce for Fried Fish)      Origin: Roman	Jam Llus (Bilberry Jam)      Origin: Welsh	Japanese Knotweed and Apple Chutney      Origin: Britain
Ius Frigidum in Porcellum Elixum (Cold Sauce for Boiled Suckling Pig)      Origin: Roman	Jam Mafon Gwyllt (Wild Raspberry Jam)      Origin: Welsh	Japanese Knotweed and Ginger Jam      Origin: Britain
Ius in Anguilla (Sauce for Eels)      Origin: Roman	Jam Mefus Gwyllt (Wild Strawberry Jam)      Origin: Welsh	Japanese Knotweed and Pineapple Marmalade      Origin: Britain
Ius in copadiis II (Sauce for Choice Cuts II)      Origin: Roman	Jam Mwyar Duon (Blackberry Jam)      Origin: Welsh	Japanese Knotweed and Sorrel Tart      Origin: Britain
Ius in copadiis III (Sauce for Choice Cuts III)      Origin: Roman	Jam Pasty      Origin: England	Japanese Knotweed Chutney      Origin: Britain
Ius in Cornutam (Sauce for Horned Fish)      Origin: Roman	Jam Pinafal a Chiwi (Pineapple and Kiwifruit Jam)      Origin: Welsh	Japanese Knotweed Crumble      Origin: Britain
Ius in Dentice Asso (Sauce for Baked Bream)      Origin: Roman	Jam Rhiwbob (Rhubarb Jam)      Origin: Welsh	Japanese Knotweed Curd      Origin: Britain
Ius in Diversis Avibus (Sauce for Various Birds)      Origin: Roman	Jam Roly Poly      Origin: Britain	Japanese Knotweed Eve's Pudding      Origin: Britain
Ius in elixam (Sauce for Boiled Meats)      Origin: Roman	Jam Tamarilo Coch (Red Tamarillo Jam)      Origin: Welsh (Patagonia)	Japanese Knotweed Fool      Origin: Britain
Ius in elixam allecatum (Fish-pickle Sauce for Boiled Meat)      Origin: Roman	Jam Tomato Coch (Red Tomato Jam)      Origin: Welsh (Patagonia)	Japanese Knotweed Jelly      Origin: Britain
Ius in elixam anethatum crudum (Aniseed Marinade for Pork Delicacies)      Origin: Roman	Jam Tomato Gwyrdd (Green Tomato Jam)      Origin: Welsh (Patagonia)	Japanese Knotweed Pie      Origin: Britain
Ius in Mugile Salso (Sauce for Salted Grey Mullet)      Origin: Roman	Jam-filled Pound Cake Cupcakes with Peanut Butter Frosting      Origin: American	Japanese Knotweed Salsa Verde      Origin: America
Ius in Mullo Taricho (Sauce for Salted Red Mullet)      Origin: Roman	Jamaican Brown Fish Stew      Origin: Jamaica	Japanese-style Char-grilled Plaice      Origin: British
Ius in Murena Assa (Sauce for Grilled Moray Eel)      Origin: Roman	Jamaican Citrus Cheesecake      Origin: Jamaica	Java Chicken      Origin: Fusion
Ius in Murena Elixa (Sauce for Poached Moray Eel)      Origin: Roman	Jamaican Curried Jackfruit      Origin: Jamaica	Jeera Rice (Cumin Rice)      Origin: India
Ius in Ovifero Fervens (Hot Sauce for Wild Sheep)      Origin: Roman	Jamaican Easter Bun      Origin: Jamaica	Jeerjeer Salata      Origin: Sudan
Ius in Percam (Sauce for Perch)      Origin: Roman	Jamaican Fiery Spiced Pork Marinade      Origin: Jamaica	Jeli Cwrens Cochion Sbeislyd (Spiced Redcurrant Jelly)      Origin: Welsh
Ius in Pisce Elixo (Sauce for Poached Fish)      Origin: Roman	Jamaican Hummingbird Cake      Origin: Jamaica	Jerk Kebabs      Origin: Jamaica
Ius in Scorpione Elixo (Sauce for Poached Scorpion Fish)      Origin: Roman	Jamaican Jerk Chicken      Origin: Jamaica	Jerk-crusted Fish Fillet      Origin: Jamaica
Ius in Thynno (Sauce for Tuna)      Origin: Roman	Jamaican Jerk Jackfruit      Origin: Jamaica	Jerusalem Olive Oil Cake with Orange Marmalade and Almonds      Origin: America
Ius in Thynno Elixo (Sauce for Poached Tuna)      Origin: Roman	Jamaican Jerk Marinade      Origin: Jamaica	Jewelled Christmas Cake      Origin: Britain
Izakaya Sakura Kuro (Japanese Black Curry)      Origin: Japan	Jamaican Jerk Shirmp      Origin: Jamaica	Jewelled Jelly Bean Cake      Origin: American
Jõulune aprikoosikissell vahukoorega (Apricot and Mulled Wine Fruit Soup)      Origin: Finland	Jamaican Mango Cheesecake      Origin: Jamaica
Jacket Potato Salad      Origin: Ireland	Jamaican Mutton and Lime Leaf      Origin: Jamaica

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