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 5061 recipes in total:

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Old-fashioned Yule Cake      Origin: Britain	Orange Sherbet Smoothie      Origin: American	Pad Krapow Gai (Spicy Basil Chicken)      Origin: Thailand
Oleleh (Gambian Moi Moi)      Origin: Gambia	Orange Wakame Salad      Origin: American	Pad Thai      Origin: Thailand
Oliebollen (Dutch New Year Doughnuts)      Origin: Netherlands	Orange-glazed Ham with Mustard Cream      Origin: Canada	Pado'lalo' (Spicy coconut Aubergine)      Origin: Guam
Olivarum Conditurae (Olive and Celery Tapenade)      Origin: Roman	Oranges in Syrup      Origin: Britain	Pado'lalo' (Spicy coconut Aubergine)      Origin: Northern Mariana Islands
Oluwombo      Origin: Uganda	Oregon Grape and Lemon Curd      Origin: America	Paifala (Pineapple and Coconut Pasties)      Origin: American Samoa
Opor Ayam (Java Chicken Curry)      Origin: Indonesia	Oregon Grape Juice      Origin: America	Pakistani Chicken Biryani      Origin: Pakistan
Opor Ayam Jawa (Javanese Coconut Curry Chicke)      Origin: Indonesia	Oregon Grape Sherbet      Origin: America	Pakistani Lamb Chops      Origin: Britain
Orange and Lemon Peppered Monkfish      Origin: British	Orehnjaca (Walnut Roll)      Origin: Croatia	Palačinke (Croatian Pancakes)      Origin: Croatia
Orange and Pomegranate Cake      Origin: Britain	Orenau wedi Llenwi (Stuffed Oranges)      Origin: Welsh	Palandy      Origin: Sri Lanka
Orange and Poppy Seed Cupcakes      Origin: Britain	Oriental-inspired Haw Sauce      Origin: Fusion	Palathai (Fig Cakes)      Origin: Roman
Orange and Walnut Blintzes      Origin: American	Orugli Vesak (Lemony Sponge Cake Dessert)      Origin: Croatia	Palauan Tinola      Origin: Palau
Orange Breakfast Muffins (Orange Breakfast Muffins)      Origin: Britain	Osban (Offal Sausages)      Origin: Libya	Palestinian Hummus      Origin: Palestine
Orange Buttercream Icing      Origin: Britain	Oshi Palov (Beef and Vegetable Pilau)      Origin: Tajikistan	Paloma Mocktail      Origin: Fusion
Orange Cake      Origin: British	Osso Bucco alla Milanese      Origin: Italy	Palumbis sive Columbis in Assis (Sauce for Roasted Wood Pigeons and Doves)      Origin: Roman
Orange Cheesecake 2      Origin: Britain	Ostrich Goulash      Origin: Namibia	Pampoenkokies (Christmas Fruit Fritters)      Origin: South Africa
Orange Chesecake      Origin: Britain	Otak-otak (Spicy Grilled Nyonya Fish Cakes)      Origin: Malaysia	Pan di Spagna      Origin: Italy
Orange Cranberry Sauce      Origin: America	Oude Sauce      Origin: British	Pan Puddings      Origin: Scotland
Orange Cream Cheese Frosting      Origin: American	Oven-baked Jam Roly Poly      Origin: Britain	Pan-fried Carp      Origin: Montenegro
Orange Crumble Mince Pies      Origin: Britain	Oven-dried Fish      Origin: Nigeria	Pan-fried Mackerel with Porridge Oats      Origin: Britain
Orange Curd      Origin: Britain	Oven-roasted Grey Snapper with Caribbean Sauce      Origin: Turks Caicos	Pan-fried Megrim with Tarragon      Origin: England
Orange Custard      Origin: Scotland	Ox-heart Black Curry      Origin: Sri Lanka	Pan-fried Sea Bass with Citrus-dressed Broccoli      Origin: Fusion
Orange Date Muffins (Orange Date Muffins)      Origin: American	Oxeye Daisy Spread      Origin: Britain	Pan-fried Sea Bass with Lemon Mash      Origin: Britain
Orange Granita      Origin: British	Oxeye Daisy Tabbolueh      Origin: Fusion	Pan-fried Squat Lobsters      Origin: England
Orange Marmalade Cupcakes      Origin: Britain	Oxford Marmalade      Origin: Britain	Panang Curry Paste      Origin: Thailand
Orange Mincemeat      Origin: Britain	Oxford Sausages      Origin: England	Pancit Bihon (Thin Rice Noodles with Vegetables)      Origin: Philippines
Orange Musk French Toast      Origin: American	Oxyporium (Oxyporium Salad Dressing)      Origin: Roman	Pane della colomba di Pasqua (Italian Easter Dove Bread)      Origin: Italy
Orange Olive Oil Cake      Origin: Fusion	Oyster Croquets      Origin: British	Paneer Bhurji      Origin: India
Orange or Lemon Marmalade      Origin: British	Oyster Mushroom Tom Yum (Thai Hot and Sour Soup with Oyster Mushrooms)      Origin: Thailand	Paneer Cheese      Origin: India
Orange polenta cake      Origin: Britain	Oysters with Bloody Mary Sauce      Origin: American	Paneer Kofta      Origin: India
Orange Salad      Origin: Britain	Pâté Nadolig (Christmas Pâté)      Origin: Welsh	Paneer Paratha      Origin: India
Orange Sauce      Origin: Britain	Pâtissons Farcis (Stuffed Squash)      Origin: Mauritius	Paneer Pasanda      Origin: India
Orange Sauce      Origin: British	Pè Thee Thoke (String Bean Salad)      Origin: Myanmar	Panettone      Origin: Italy
Orange Semolina Cake with Orange or Marmalade Glaze      Origin: Fusion	Paasto Forno (Somali Pasta al Forno)      Origin: Somaliland
Orange Sherbet      Origin: American	Pad Kra Pao (Thai Holy Basil Stir Fry with Beef)      Origin: Thailand

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