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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Pwdin Eirin Mair Siocled (Chocolate Gooseberry Pudding)      Origin: Welsh	Quick Berry Cheesecake In a Glass      Origin: Britain	Raspberry Truffle Tart      Origin: British
Pwdin Eirin Melyn Siocled (Chocolate Greengage Pudding)      Origin: Welsh	Quick Parsi Fish Patia      Origin: India	Raspberry Vinegar      Origin: Britain
Pwdin Eryri (Snowdonia Pudding)      Origin: Welsh	Quick-as-a-Bunny Easter Egg Nests      Origin: American	Red Bean Soup with Guacamole Salsa      Origin: Mexico
Pwdin Ffrwythau'r Berllan (Orchard Fruit Pudding)      Origin: Welsh	Quince Tarte Tatin      Origin: Britain	Red Chicken Mole      Origin: Mexico
Pwdin Gwanwyn Cymreig (Welsh Spring Pudding)      Origin: Welsh	Qumbe (Coconut Squares)      Origin: Somalia	Red Clover and Pineappleweed Jam      Origin: Britain
Pwdin Mêl (Honey Pudding)      Origin: Welsh	Rôti de Chevreuil, Pommes et Confiture de Groseille (Roast Venison, Apples and Gooseberry Jelly)      Origin: France	Red Curry Cambogee with Meat      Origin: Cambodia
Pwdin Marmaléd Cymreig (Welsh Amber Pudding)      Origin: Welsh	Rôti de Lapin aux Herbes (Roast Rabbit with Herbs)      Origin: France	Red Curry Dipping Sauce      Origin: Thailand
Pwdin Moron (Welsh Carrot Pudding)      Origin: Welsh	Rôti de Lapin Farci (Roast, Stuffed, Rabbit)      Origin: France	Red Curry Risotto with Prawns      Origin: Fusion
Pwdin Mynwy (Monmouth Pudding)      Origin: Welsh	Rôti de Porc à l'Ananas (Roast Pork with Pineapple)      Origin: Mauritius	Red Onion Marmalade      Origin: Britain
Pwdin Nadolig (Christmas Pudding)      Origin: Welsh	Rüeblitorte (Swiss Carrot Cake)      Origin: Switzerland	Red Pepper and Chickpea Salad      Origin: Ecuador
Pwdin Nadolig Bwthyn (Cottage Christmas Pudding)      Origin: Welsh	Rabdi (Rajasthani Pearl Millet Drink)      Origin: India	Red Rice Rava Kheer      Origin: India
Pwdin Reis Mam (Mum's Rice Pudding)      Origin: Welsh	Rack & Ruin      Origin: Britain	Red Saag and Omra      Origin: Anglo-Indian
Pwdin Rhiwbob ac Afal Siocled      Origin: Welsh	Rack of Lamb with Olive Crust      Origin: Britain	Red Velvet Cheesecake Cupcakes      Origin: Britain
Pwdin Taffi Gludiog (Welsh Sticky Toffee Pudding)      Origin: Welsh	Rack of Lamb with Sénégal Pepper Emulsion      Origin: African Fusion	Red Velvet Cupcakes      Origin: Britain
Pwdin Triog Melyn (Golden Syrup Pudding)      Origin: Welsh	Ragi Rava Ladoo      Origin: India	Redcurrant Jam      Origin: British
Pwdin Watcyn Wynne (Watkin Wynne's Pudding)      Origin: Welsh	Ragoût de Porc au Citron Vert (Ragoût of Pork with Lime)      Origin: Senegal	Redcurrant Jelly      Origin: Britain
Pwdin y Gororau (Welsh Broders Pudding)      Origin: Welsh	Ragoût de cabri créole (Creole Goat Stew)      Origin: Guadeloupe	Reform Sauce      Origin: England
Pysgod gyda Chaws Roquefort (Fish with Roquefort Cheese)      Origin: Welsh (Patagonia)	Ragoût de chatrou créole (Creole Chatrou Stew)      Origin: Guadeloupe	Reform Sauce      Origin: Britain
Qamar-el-Deen (Apricot Leather Drink)      Origin: Egypt	Ragoût de lambi (Conch stew)      Origin: Saint-Martin	Reindeer Steak with Lingonberry Sauce      Origin: Greenland
Qotban (Lamb Kebabs)      Origin: Morocco	Ragoût de poisson (Creole-style fish Stew)      Origin: Saint-Martin	Rendang Daging (Malaysian Beef Rendang)      Origin: Malaysia
Quaking Pudding      Origin: Britain	Rainbow Sherbet      Origin: American	Rendang Fish Curry      Origin: Fusion
Quamar-el-Deen (Dried Apricot Leather)      Origin: Middle East	Rainbow Sherbet Punch      Origin: American	Resalsike (Royal Fruit Stew)      Origin: England
Quamar-el-Deen Dessert (Dried Apricot Leather Dessert)      Origin: Bahrain	Raised Gooseberry Pie      Origin: Britain	Reshmi Gosht (Lamb Breast in Aromatic Sauce)      Origin: India
Quarkkuchen (German cheesecake)      Origin: Germany	Raisin Pudding      Origin: British	Reshmi Kabab      Origin: Bangladesh
Quarktorte (Swiss Quark Cheese Torte)      Origin: Switzerland	Rangeenak (Persian Date Dessert)      Origin: Iran	Reshmi Kebab      Origin: Britain
Quarktorte mit Agar-agar (No-bake Quark Cheesecake with Agar-agar)      Origin: Switzerland	Raparperi ja Spruce Vihje juoma (Rhubarb and Spruce Tip Drink)      Origin: Finland	Restaurant-style Butter Chicken      Origin: India
Quatre quart facile (Easy Breton Pound Cake)      Origin: France	Rapey (Fig Stew)      Origin: England	Restaurant-style Chakalaka      Origin: South Africa
Quatre-quarts à la Mangue (Mango Pound Cake)      Origin: Senegal	Raspberry Coulis      Origin: Britain	Restaurant-style Madras Curry      Origin: Britain
Queen Cakes      Origin: New Zealand	Raspberry Flognarde      Origin: France	Restaurant-style Monkfish Curry      Origin: Britain
Queen Cakes      Origin: Britain	Raspberry Jam      Origin: Britain	Restaurant-style Vegetable Dum Biryani      Origin: Britain
Queen of Hearts Jam Tarts      Origin: Britain	Raspberry Jam Shortbreads      Origin: Britain	Rhiwbob Rhost â Iogwrt (Roast Rhubarb and Yoghurt)      Origin: Welsh
Queen of Tarts      Origin: Britain	Raspberry Preserve      Origin: Britain	Rhiwbob wedi Piclo (Pickled Rhubarb)      Origin: Welsh
Quesada Pasiega (Cantabrian Cheesecake)      Origin: Spain	Raspberry Sherbet      Origin: American
Quetcheflued (Plum Tart)      Origin: Luxembourg	Raspberry Sorbet      Origin: British

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