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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Mani (Rice Sweet Dish)      Origin: India	Marzipan Dates      Origin: Scotland	Medeeda (Finger Millet Porridge with Yoghurt)      Origin: Sudan-a
Mansfield Gooseberry Pie      Origin: England	Marzipanschweine (German Marzipan Pigs)      Origin: Germany	Medieval Simnel Cake      Origin: England
Mantecadas (Spanish Cinnamon Biscuits)      Origin: Morocco	Masak Lemak (Cabbage in Coconut Milk Gravy)      Origin: Malaysia	Medieval Sweeteners Vino Cotto      Origin: Italy
Manx Broth for a Wedding      Origin: Manx	Masala Lamb Chops      Origin: Pakistan	Mediterranean Mint Salad      Origin: Mediterranean
Manx Bunloaf      Origin: Manx	Masala Omelette with Avocado and Coriander Salsa      Origin: South Africa	Mediterranean-style Sardines      Origin: Britain
Manx Kipper and Black Pudding Cakes      Origin: Manx	Masala Snoek      Origin: South Africa	Medlar and Pear Mincemeat      Origin: Britain
Manx Queenies with Cucumber and Wild Fennel      Origin: Manx	Mascarpone Cupcakes with Strawberry Glaze      Origin: American	Medlar and Walnut Mince Tarts      Origin: Britain
Maple and Orange Chantenay Carrots      Origin: Britain	Masfouf bin Narine (Couscous and Nut Dessert)      Origin: Tunisia	Medlar Cheese and Medlar Purée      Origin: Britain
Maraq Bilaash (Cherry Tomato Sauce)      Origin: Somalia	Massa (Mini Millet Pancakes)      Origin: Burkina Faso	Meen Pollichathu (Fish Cooked in Banana Leaf)      Origin: India
Maraq Fahfah (Somali Soup)      Origin: Somalia	Massaman Beef Curry      Origin: Thailand	Megrim Sole Olives with Squat Lobster Stuffing      Origin: Britain
Maraq Fahfah (Somali Soup)      Origin: Somaliland	Massaman Curry Paste      Origin: Thailand	Melachino (Greek Wedding Cake)      Origin: Greece
Maraq Hilib Ari (Goat Meat Stew)      Origin: Somalia	Massaman Curry Paste      Origin: Thailand	Melomakrona (Honey Semolina Biscuits)      Origin: Greece
Marchpane      Origin: Britain	Massaman Mutton Curry      Origin: Thailand	Melon and Ginger Smoothie      Origin: British
Maria Rundell's Chicken Curry      Origin: Britain	Massaman Nuea (Beef Masaman Curry)      Origin: Thailand	Meringue Rice Pudding      Origin: British
Marigold Jelly      Origin: Britain	Massaman Nuea (Beef Massaman Curry)      Origin: Thailand	Meringue Tarts with Strawberries      Origin: American
Marillenknoedel (Austrian Apricot Dumplings)      Origin: Austria	Mataba au Poisson (Mataba with Fish)      Origin: Comoros	Meringue-topped Mince Pies      Origin: British
Marinade Verte (Green Seasoning)      Origin: Saint Barthelemy	Matapa de Abóbora (Pumpkin Matapa)      Origin: Mozambique	Meshwiya      Origin: Tunisia
Marinade Verte (Green Seasoning)      Origin: Saint-Martin	Mattar Paneer Curry      Origin: India	Mexican-style Chilli Ribs      Origin: South Africa
Marinade Verte (Green Seasoning)      Origin: Sint Maarten	Mattar Panir      Origin: Britain	Mexican-style Mackerel and Rice      Origin: Fusion
Marinated Tofu Skewers      Origin: Britain	Matzo Meal Biscuits      Origin: Jewish	Mexican-style Steaks with Avocado Salsa      Origin: British
Marjoram Jelly      Origin: Britain	Mauritian Prawn Curry      Origin: Mauritius	Mhogo na tzouzi (Cassava in Coconut Sauce)      Origin: Mayotte
Markit Ommalah (Chickpea and Lentil Stew)      Origin: Tunisia	Mavi      Origin: Puerto Rico	Microwave Amaretto Cheesecake with Raspberry Sauce      Origin: Britain
Marmalêd Pedwar Ffrwyth (Four-fruit Marmalade)      Origin: Welsh (Patagonia)	Mawa Gujiya      Origin: India	Microwave Apple and Blackberry Crumble      Origin: Britain
Marmalade Cake      Origin: Scotland	Mawmene (Chicken in White Wine with Dates and Pine Nuts)      Origin: England	Microwave Bacon Dip      Origin: Britain
Marmalade of Quinces of Damsons      Origin: British	Mayiritsa (Easter Soup)      Origin: Greece	Microwave Baked Avocados      Origin: Britain
Marmalêd Eirin Gwyrdd (Greengage Marmalade)      Origin: Welsh	Mayonnaise      Origin: France	Microwave Banana and Walnut Loaf      Origin: Britain
Marmaled Grawnffrwyth (Grapefruit Marmalade)      Origin: Welsh	Mayonnaise Sauce      Origin: France	Microwave Banana Bread and Butter Pudding      Origin: Britain
Maroumbo ya Nadzi (Tripe with Bananas)      Origin: Mayotte	Mbakhal      Origin: Senegal	Microwave Barbecued Spareribs      Origin: Britain
Marquise au Chocolat      Origin: France	MBakhal aux Arachides (MBakhal with Peanuts)      Origin: Senegal	Microwave Bramble Crumble      Origin: Britain
Marrakech Vegetable Curry      Origin: Morocco	Mbolo      Origin: Equatorial Guinea	Microwave Casseroled Pigeons in Port Wine      Origin: Britain
Marrow Patties      Origin: British	Meadowsweet Cordial      Origin: Britain	Microwave Chicken Kebabs      Origin: Britain
Marsh Samphire with Red Chilli and Olive Oil      Origin: Fusion	Meatballs in Garlic Broth      Origin: Algeria	Microwave Chicken Thai Green Curry      Origin: Britain
Maryland Chicken Kebabs      Origin: American	Mebos (Preserved Apricot Spheres)      Origin: South Africa
Marzipan Centre Bundt Cake      Origin: Fusion	Mechoui (Dried-fruit Stuffed Leg of Lamb)      Origin: Mauritania

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