FabulousFusionFood's Fruit-based Recipes 24th 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 6673 recipes in total:

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Fish Balls with Green Bananas      Origin: Pitcairn Islands	Flourless Chocolate Cake      Origin: Britain	French 75 Cocktail      Origin: Traditional Cocktail
Fish Creole      Origin: Louisiana	Fluffy American Pancakes with Assorted Toppings      Origin: America	French Bean and Duck Green Thai Curry      Origin: Thailand
Fish in Orange and Caraway Sauce      Origin: Mediterranean	Flying Fish with Cou Cou      Origin: Barbados	French Bread Pizza      Origin: Italy
Fish in Vine Leaves      Origin: Greece	Fochabers Gingerbread      Origin: Scotland	French Coconut Fish Curry      Origin: France
Fish Molee (Keralan Fish Stew)      Origin: India	Foil-baked Chicken with English Mace      Origin: Britain	French Flummery      Origin: France
Fish Pathia      Origin: India	Folaa Rice      Origin: Sri Lanka	French Guiana Sauce Chien      Origin: French Guiana
Fish Serre      Origin: Belize	Fondé de Mil (Millet Porridge)      Origin: Senegal	Fresh Apple Coffeecake      Origin: American
Fish Stew      Origin: Guinea-Bissau	Fondue      Origin: Switzerland	Fresh Coconut Cake      Origin: Aruba
Fish Stock      Origin: British	Fool Medames (Egyptian Beans)      Origin: Egypt	Fresh Cranberry Sauce      Origin: American
Fish Tacos      Origin: Britain	For to make flampens (To Make Pasta Pies)      Origin: England	Fresh Fig Compote      Origin: Britain
Fish Terrine      Origin: Britain	For to make pomme doryes and other thyngs (How to Make Golden Apples and Other Things)      Origin: England	Fresh Fruit Salad with Lemon Juice      Origin: China
Fish Tikka Kebabs      Origin: India	Forcemeat for Cold Savoury Pies      Origin: British	Fresh Fruit Smoothie      Origin: American
Fish Tikka Masala      Origin: India	Forcemeat for Veal, Turkeys, Fowl, Hares etc      Origin: British	Fresh Mushroom Salad      Origin: British
Fish with Orange Curry Sauce      Origin: Fusion	Forloren Hare (Danish Meatloaf)      Origin: Denmark	Fresh Pear Shortcake      Origin: Britain
Fiskgryta med citron och gräslök (Fish Stew with Lemon and Chives)      Origin: Sweden	Fouti Lafidi      Origin: Guinea	Fresh Plum and Mascarpone Shortcake      Origin: British
Fistikli Baklava (Turkish Pistachio Baklava)      Origin: Turkey	Fowl Sauté with Mallow Cheeses      Origin: British	Fresh Pumpkin Pie      Origin: American
Five-spice Pickled Vegetable Achara      Origin: Philippines	Fragrant Coconut Rice      Origin: Thailand	Fresh Raspberry Frozen Yoghurt      Origin: American
Fizonag (Ossetian Kebabs)      Origin: South Ossetia	Francatelli Boiled Mackerel      Origin: British	Fresh Strawberry Frozen Yoghurt      Origin: American
Flaky Pastry      Origin: Britain	Francatelli Boiled Turbot      Origin: British	Fresh Tomato Salsa      Origin: Spain
Flan Amande et d'abricot (Almond and Apricot Flan)      Origin: France	Francatelli's Allemande Sauce      Origin: Britain	Friar's Omelette      Origin: Scotland
Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Guadeloupe	Francatelli's Anchovy Sauce      Origin: Britain	Fricassée of Turkey      Origin: Britain
Flan Coco Antillais (French Antilles Coconut Flan)      Origin: French Guiana	Francatelli's Apple Sauce      Origin: Britain	Fricassé de chatrou (Chatrou Fricassee)      Origin: Guadeloupe
Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Martinique	Frangipane Tart      Origin: Britain	Fricassé de lambis (Queen Conch Fricassee)      Origin: Guadeloupe
Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Saint Barthelemy	Frangipane-topped Mince Pies      Origin: Britain	Fricassé de ouassous (Fricassée of Freshwater Prawns)      Origin: Guadeloupe
Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Sint Maarten	Frango à Cafrial à Zambeziana (Zambezi-style Barbecued Chicken)      Origin: Mozambique	Fricasseed Calf's Head      Origin: British
Flan Coco Antillais (French Antilles Coconut Flan)      Origin: Saint-Martin	Frango com Bagique (Chicken with Spinach)      Origin: Guinea-Bissau	Fricasseed Soles      Origin: British
Flan de Maracuyá y Coco (Passionfruit and Coconut Flan)      Origin: Mexico	Frango com Piri-piri (Piri-piri Chicken)      Origin: Mozambique	Fried Breadfruit      Origin: Kiribati
Flaounes II (Easter Cheese Cakes)      Origin: Cyprus	Frango de Churrasco de Guiné (Guinea-Bissau Barbecued Chicken)      Origin: Guinea-Bissau	Fried Brinjal Sambal      Origin: Myanmar
Flapjack II      Origin: England	Frango Grelhado Piri Piri (Grilled Chicken with Chillies)      Origin: Angola	Fried Brnijal Sambal      Origin: Myanmar
Flat Cat Cookies      Origin: American	Frango Zambeziana (Zambezi Chicken)      Origin: Mozambique	Fried Chicken Emirati Style      Origin: UAE
Flaxseed Smoothie      Origin: American	Frankfurter Kranz (Frankfurt Crown Cake)      Origin: Germany	Fried Christmas Pudding with Caramelized Oranges      Origin: British
Flemish Salad      Origin: British	Free Kirk Pudding      Origin: Scotland	Fried Cod Roe      Origin: Scotland
Floating islands      Origin: British	Freekeh and Oat Porridge with Crisp Fried Egg      Origin: Australia
Floral Mayonnaise      Origin: American	Freekeh Pilaf      Origin: Levant

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