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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Poule nas sos (Chicken in Sauce)      Origin: Haiti	Pressure Cooker Blackberry Suet Pudding      Origin: Britain	Puffball Schnitzel      Origin: Germany
Poulet à la Noix de Coco et aux Arachides (Chicken with Coconut and Peanuts)      Origin: Gabon	Pressure Cooker Blackcurrant Jam      Origin: Britain	Puli Pithe      Origin: India
Poulet à la Moutarde (Gabon Mustard Chicken)      Origin: Gabon	Pressure Cooker Chicken Korma      Origin: Fusion	Pulla (Finnish Sweet Cardamom Raisin Bread)      Origin: Finland
Poulet au Beurre de Cacahuète (Chicken with Peanut Butter)      Origin: Senegal	Pressure Cooker Curried Squash      Origin: Fusion	Pullum Anethatum (Aniseed Chicken)      Origin: Roman
Poulet au Citron (Chicken with Lemon)      Origin: France	Pressure Cooker Fish Soup      Origin: Britain	Pullum cum Olivis Columbadibus (Boiled Chicken with Columbadian Olives)      Origin: Roman
Poulet au Coco Antillaise (Martinican coconut chicken)      Origin: Martinique	Pressure Cooker Lemon Cheesecake      Origin: Canada	Pullum Elixum ex Iure Suo (Chicken in its Own Broth)      Origin: Roman
Poulet au Curry Réunionaise (Reunion Chicken Curry)      Origin: Reunion	Pressure Cooker Mango Chutney      Origin: Britain	Pullum Elixum ex Iure Suo (Boiled Chicken with Boiled Egyptian Beans)      Origin: Roman
Poulet au Gingembre (Ginger Chicken)      Origin: Cote dIvoire	Pressure Cooker Massaman Beef Curry      Origin: Britain	Pullum Numidicum (Numidian Guinea Fowl)      Origin: Roman
Poulet Boucané (Buccaneer/Smoked Chicken)      Origin: Martinique	Pressure Cooker Pesce al Cartoccio (Pressure Cooker Fish in Parcels)      Origin: Italy	Pultes Tractogalatae (Pottage of Pastry and Milk)      Origin: Roman
Poulet Boucané des Antilles (Smoked Chicken from the Antilles)      Origin: Saint Barthelemy	Pressure Cooker Pumpkin Cheesecake      Origin: American	Pumpes (Pork Meatballs)      Origin: England
Poulet Boucané des Antilles (Smoked Chicken from the Antilles)      Origin: Sint Maarten	Pressure Cooker Rhubarb Suet Pudding      Origin: Britain	Pumpkin and Rice Chicken Soup      Origin: American
Poulet Boucané des Antilles (Smoked Chicken from the Antilles)      Origin: French Guiana	Pressure Cooker Seville Orange Marmalade      Origin: Britain	Pumpkin Brownies      Origin: Britain
Poulet Boucané des Antilles (Smoked Chicken from the Antilles)      Origin: Guadeloupe	Pressure Cooker Spiced Prune Chutney      Origin: Britain	Pumpkin Chelsea Buns      Origin: British
Poulet Boucané des Antilles (Smoked Chicken from the Antilles)      Origin: Saint-Martin	Pressure Cooker Steamed Fruit Pudding      Origin: Britain	Pumpkin Hummus      Origin: American
Poulet Colombo      Origin: French Guiana	Pressure Cooker Steamed Rhubarb and Ginger Pudding      Origin: Britain	Pumpkin Pie with Gingersnap Crust      Origin: American
Poulet Créole (Creole Chicken)      Origin: Mauritius	Pressure Cooker Thai Red Curry      Origin: Britain	Punch à la Vanille (Vanilla Punch)      Origin: Madagascar
Poulet Véronique (Chicken Véronique)      Origin: France	Pressure Cooker Vegetable and Coconut Curry      Origin: Fusion	Punch Coco (Coconut Punch)      Origin: Comoros
Poulet Yassa (Chicken yassa)      Origin: Senegal	Pretty in Pink Strawberry Cupcakes      Origin: American	Punch Sauce for Sweet Puddings      Origin: Britain
Poulet Yassa (Chicken Yassa)      Origin: Gambia	Prik Gaeng Panang (Panang Red Curry Paste)      Origin: Thailand	Punjabi Style Tinda ki Sabzi      Origin: India
Poulet Yassa Burkinabé (Burkinabe Chicken Yassa)      Origin: Burkina Faso	Primrose Tartlets      Origin: Britain	Purée d'Aubergines (Aubergine Purée)      Origin: Rwanda
Poulet Yassa de Guinée (Guinean Poulet Yassa)      Origin: Guinea	Psemeno kotopoylo me te saltsa lemoni-maintanou (Roasted Chicken With Lemon-Parsley Sauce)      Origin: Greece	Purée d'aubergines à la Rwandaise (Rwandan Aubergine Paste)      Origin: Rwanda
Poulet Yassa Malienne (Malian Chicken Yassa)      Origin: Mali	Psoai (Pork in Piquant Sauce)      Origin: Roman	Purée d'Oseille (Hibiscus Leaf Purée)      Origin: Chad
Pounded Banana      Origin: Burundi	Pudding and Souse      Origin: Barbados	Pwdin Afalau (Welsh Apple Pudding)      Origin: Welsh
Poutou      Origin: Mayotte	Pudding Egusi (Egusi Pudding)      Origin: Cameroon	Pwdin Bara Menyn (Bread and Butter Pudding)      Origin: Welsh
Prawn Cocktail      Origin: Britain	Pudim de Laranja (Orange Pudding)      Origin: Mozambique	Pwdin Bara Menyn (Welsh Bread and Butter Pudding)      Origin: Welsh
Prawn Puri      Origin: Britain	Pudim de Leite (Milk Pudding)      Origin: Cape Verde	Pwdin Berwi (Boiled Pudding)      Origin: Welsh
Prawn-stuffed Trout      Origin: Britain	Pudim de Peixe (Fish Pudding)      Origin: Mozambique	Pwdin Bricyll Siocled (Chocolate Apricot Pudding)      Origin: Welsh
Preserved Apricots      Origin: Britain	Pudim de Peixe (Fish Pudding)      Origin: Cape Verde	Pwdin Bricyll Siocled (Chocolate Rhubarb Pudding)      Origin: Welsh
Preserved Bilberries      Origin: Britain	Pudín de Pan (Bread Pudding)      Origin: Gibraltar	Pwdin Briwfwyd (Mincemeat Pudding)      Origin: Welsh
Preserved Lemons      Origin: North Africa	Pudina Chutney (Mint Chutney)      Origin: India	Pwdin Cytew Mwyar Duon (Blackberry Batter Pudding)      Origin: Welsh
Preserved Pine-apple      Origin: American	Pudina tal-Hobz (Maltese Bread Pudding)      Origin: Malta	Pwdin Efa (Eve's Pudding)      Origin: Welsh
Preserved Pippins      Origin: American	Puerto Rican Guava Paste      Origin: Puerto Rico	Pwdin Efa Santes Ddwynwen (St Dwynwen's Day Eve's Pudding)      Origin: Welsh
Preserved Plums      Origin: American	Puerto Rican Pasteles (Meat-stuffed Masa Pockets)      Origin: Puerto Rico
Preserved Quinces      Origin: American	Puff-paste Patties      Origin: British

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