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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Palandy      Origin: Sri Lanka	Parfait iâ Myrang Lemwn (Iced Lemon Meringue Parfait)      Origin: Welsh	Pastes hern lagesek (Stargazy Pie)      Origin: England
Palathai (Fig Cakes)      Origin: Roman	Pargo rojo frito (Fried Red Snapper)      Origin: Dominican Republic	Pastes hern lagesek (Stargazy Pie)      Origin: England
Paloma Mocktail      Origin: Fusion	Parilla de Pescado (Barbecued Fish)      Origin: Equatorial Guinea	Pašticada (Dalmatian Beef Stew with Prunes and Apples)      Origin: Croatia
Palumbis sive Columbis in Assis (Sauce for Roasted Wood Pigeons and Doves)      Origin: Roman	Parma Ham and Horseradish Greens Strata      Origin: Britain	Pastiera di Grano (Neapolitan Grain Pie)      Origin: Italy
Pampoenkokies (Christmas Fruit Fritters)      Origin: South Africa	Parma Ham and Squash Blossom Strata      Origin: Britain	Pastiera di Pasqua (Easter Ricotta Cake)      Origin: Italy
Pan di Spagna      Origin: Italy	Parmesan Orzo      Origin: Italy	Pastiera Napoletana (Naples Easter Cakes)      Origin: Italy
Pan Puddings      Origin: Scotland	Parseli Brithyll a Thatws Cynnar (Trout and New Potato Parcels)      Origin: Welsh	Pâte d'awara (Awara paste)      Origin: French Guiana
Pan-fried Mackerel with Porridge Oats      Origin: Britain	Parseli daenog y môr gyda pesto (Sea Bass Parcels with Pesto)      Origin: Welsh	Pâte Feuilletée (Puff Pastry)      Origin: France
Pan-fried Megrim with Tarragon      Origin: England	Party Jollof Rice      Origin: Nigeria	Pâtés à la Goyave (Guava Pasties)      Origin: Martinique
Pan-fried Sea Bass with Citrus-dressed Broccoli      Origin: Fusion	Pasca de Pasti (Romanian Easter Cheesecake)      Origin: Romania	Patina de Cydoneis (A Dish of Quinces)      Origin: Roman
Pan-fried Sea Bass with Lemon Mash      Origin: Britain	Pashka      Origin: Russia	Patina de Persicis (A Dish of Peaches)      Origin: Roman
Pan-fried Squat Lobsters      Origin: England	Paska Babka (Easter Babka)      Origin: Belarus	Patina de piris (Pear Souflé)      Origin: Roman
Panang Curry Paste      Origin: Thailand	Paska Babka (Easter Babka)      Origin: Russia	Patina de Pisce Lupo (A Dish of Service-berries)      Origin: Roman
Pane della colomba di Pasqua (Italian Easter Dove Bread)      Origin: Italy	Paska Babka (Easter Babka)      Origin: Ukraine	Patina de Sabuco (Elderberry Souflée)      Origin: Roman
Paneer Bhurji      Origin: India	Paska Bobka (Polish Easter Bread)      Origin: Poland	Patina Fusilis (A Dish of Wild Herbs)      Origin: Roman
Paneer Cheese      Origin: India	Paskha (Russian Easter Cheesecake)      Origin: Russia	Patinam ex Lacte (Milk Casserole)      Origin: Roman
Paneer Kofta      Origin: India	Passatelli in Brodo (Passatelli in Broth)      Origin: Italy	Patna or Bombay Pickled Onions      Origin: Anglo-Indian
Paneer Paratha      Origin: India	Passatelli in Brodo (Passatelli in Broth)      Origin: San Marino	Pato con Aceitunas (Duck with Olives)      Origin: Spain
Paneer Pasanda      Origin: India	Passion Cake      Origin: Britain	Pau-Pau Chatni (Papaya Chutney)      Origin: Seychelles
Panettone      Origin: Italy	Passion Fruit and Orange Butterfly Cakes      Origin: Britain	Pav Bhaji (Spicy Vegetables with Bread)      Origin: India
Panforte      Origin: Italy	Passion Fruit Soufflé      Origin: Britain	Pavo de Navidad (Spanish-style Christmas Turkey)      Origin: Spain
Panis cum Milo Fermento (Bread with Millet Leaven)      Origin: Roman	Passionfruit Crème Patissière      Origin: Saint Barthelemy	Pawpaw Stew      Origin: Ghana
Panjiri      Origin: India	Passionfruit Sorbet      Origin: Britain	Payne Foundow (Medieval Bread Pudding)      Origin: England
Panko Fried Oysters      Origin: American	Pastéis de nata (Cream Custards)      Origin: Portugal	Pe Htamin (Lentil Rice)      Origin: Myanmar
Pap II      Origin: South Africa	Pasta Frolla      Origin: Italy	Pe Kyar Zan Thoke (Glass Noodle Salad)      Origin: Myanmar
Papaya and Orange Soup      Origin: Anguilla	Pasta Piri-piri (Piri-piri Chilli Paste)      Origin: Portugal	Peach Melba Cheesecake      Origin: Britain
Papaya Candy      Origin: Cape Verde	Pastai Briwgig a Llugaeorn (Pork Mince and Cranberry Mini Pies)      Origin: Welsh	Peach Preserve      Origin: Britain
Papaya Fairy Cakes with Tangy Lemon Glaze      Origin: African Fusion	Pastai Katt (Katt Pie)      Origin: Welsh	Peach Preserve Glazed Ham      Origin: Britain
Papaya Pudding      Origin: Aruba	Pastai Nadolig Eidion a Chlementin (Christmas Beef and Clementine Pie)      Origin: Welsh	Peach Sherbet      Origin: American
Papeeta Kari (Green Papaya Curry)      Origin: India	Pastai Penfro (Pembrokeshire Pies)      Origin: Welsh	Peach Sherbet Smoothie      Origin: American
Papelón con Limón (Piloncillo and Lime Drink)      Origin: Venezuela	Pastechi di Tonijn (Tuna Pastechi)      Origin: Aruba	Peach Smoothie      Origin: American
Paradise Cake      Origin: Scotland	Pastechi di Tonijn (Tuna Pastechi)      Origin: Curacao	Peach Sorbet      Origin: American
Paradise Salsa      Origin: Cayman Islands	Pastelillos de Guayaba (Guava Pastries)      Origin: Puerto Rico
Paratoi Bara Lafwr (Preparing Laverbread)      Origin: Welsh	Pastelón de Harina de Maíz (Cornmeal and Beef Casserole)      Origin: Dominican Republic

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