FabulousFusionFood's Fruit-based Recipes 33rd Page

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 6047 recipes in total:

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Loomi (Black Limes)      Origin: Qatar	Machboos Laham      Origin: Kuwait	Majadito (Bolivian Rice and Beef)      Origin: Bolivia
Loomi (Black Limes)      Origin: Saudi Arabia	Machli aur Tamatar (Curried Halibut with Tomatoes)      Origin: India	Makara (Banana Fritters)      Origin: Equatorial Guinea
Loomi (Black Limes)      Origin: Qatar	Mackerel and Samphire Stew      Origin: Britain	Makarara (Orange and Vanilla Comorian Sweet Cake)      Origin: Comoros
Loomi Tea (Dried Lime Tea)      Origin: Iran	Mackerel and Seaweed Pâté      Origin: Britain	Make-ahead Mulled Wine Cake      Origin: Britain
Loquat Jam      Origin: Bahamas	Mackerel and Tamarind Noodle Soup      Origin: Fusion	Makerel in sauce (Mackerel in Sauce)      Origin: England
Loquat Leather      Origin: Bahamas	Mackerel in Breadfruit Gravy      Origin: Liberia	Makhan Chicken      Origin: India
Lourenço Marques Prawns      Origin: South Africa	Mackerel Stuffed with Samphire and Seasoned with Alexanders and Wild Fennel Seeds      Origin: Britain	Makovnjaca (Poppy Seed Roll)      Origin: Croatia
Love-apple Soup      Origin: British	Mackerel Tartare with Pickled Dulse      Origin: Britain	Makvlis Supi (Blackberry Soup)      Origin: Russia
Lowumbo (Ugandan Steamed Fish)      Origin: Uganda	Mackerel with currant sauce and radicchio      Origin: Britain	Mal Pua (Coconut Pancakes)      Origin: India
Lucky Leprechaun Lime Drink      Origin: American	Macrell wedi'i Grilio gyda Phiwrî Ffa a Garlleg a Iogwrt Bara Lawr (Mackerel Grilled with Broad Bean Puree, Garlic and Laver Bread Yoghurt)      Origin: Welsh	Malabar Chicken Biryani      Origin: India
Luk Marinovannyi      Origin: Georgia	Mada (Green Banana Dumplings)      Origin: Norfolk Island	Malagasy Coconut and Vanilla Rice      Origin: Madagascar
Luncheon Cake      Origin: Britain	Madaba (Cassava Leaf and Coconut Stew)      Origin: Britain	Malagasy Vanilla Chicken Curry      Origin: Madagascar
Lupis (Sticky Rice Rolls with Palm Sugar Syrup)      Origin: Indonesia	Madeira Cake      Origin: Britain	Malai Tikka      Origin: Britain
Luscious Lime Cupcakes      Origin: Britain	Madeira Cake II      Origin: Britain	Malawi Yellow Rice      Origin: Malawi
Luumuhilloa (Finnish Prune Jam)      Origin: Finland	Madeira Loaf Cake      Origin: Britain	Malawian Biltong      Origin: Malawi
Luwombo ()      Origin: Uganda	Maelgi Rhost a Saws Bara Lawr (Roast Monkfish and Laverbread Sauce)      Origin: Welsh	Malay Chicken Curry with White Pumpkin      Origin: Anglo-Indian
Lychee and Lime Sorbet      Origin: Fusion	Mafa (Breadfruit Pudding)      Origin: Marshall Islands	Malay Chicken Kurma      Origin: Malaysia
Lychee Sorbet      Origin: Fusion	Magic Lamb      Origin: Namibia	Malaysian Beriani      Origin: Malaysia
Lychee Spice Smoothie      Origin: American	Magiritsa (Greek Easter Lamb Soup)      Origin: Greece	Malaysian Chicken Curry      Origin: Malaysia
Lyonnaise Sauce      Origin: Britain	Magrets de Canard Fumés (Hot-smoked Duck Breasts)      Origin: France	Malaysian Chicken Curry      Origin: Malaysia
M'Boa com Xima (Pumpkin Leaves in Peanut Sauce with Prawns)      Origin: Mozambique	Magrets de canard rôtis aux pruneaux et à l'armagnac (Roast Duck Breasts with Prunes and Armagnac)      Origin: France	Malaysian Chicken Curry      Origin: Cocos Islands
M'Chuzi wa Nyama (Tanzanian Curried Beef)      Origin: Tanzania	Magrood (Libyan Date Biscuits)      Origin: Libya	Malaysian Chicken Curry      Origin: Christmas Island
M'Chuzi wa Nyama (Zanzibar-style Beef Curry)      Origin: Britain	Maharashtrian Masala Bhat (Spicy Maharashtrian Rice)      Origin: India	Malaysian Chicken Satay      Origin: Malaysia
Maître d'Hôtel Butter      Origin: Britain	Mahi Shekam Por (Persian Stuffed Fish)      Origin: Iran	Malaysian Goat Rendang      Origin: Malaysia
Maître D'Hôtel Butter      Origin: British	Mahonia Cordial      Origin: Britain	Malaysian Kapitan Chicken      Origin: Malaysia
Maître d'Hôtel Sauce      Origin: Britain	Mahonia Flower and Mint Lemonade      Origin: America	Malaysian Laksa      Origin: Malaysia
Maïs Grillé (Barbecued Corn Cobs)      Origin: Niger	Mahonia Jelly      Origin: Britain	Malaysian Lamb Rendang      Origin: Malaysia
Maboké de Capitaine (Maboke of Nile Perch)      Origin: Central African Republic	Maidd ac Ŵy (Egg Whey)      Origin: Welsh	Malaysian Peanut Sauce      Origin: Malaysia
Maboke (Steamed Nile Perch)      Origin: Central African Republic	Maidd ac Ŵy Hwyaden (Duck Egg Whey)      Origin: Welsh	Mallorcan-style Easter Lamb      Origin: Britain
Mabuyu (Kenyan Baobab Candies)      Origin: Kenya	Maids of Honour      Origin: England	Mallow Leaf Peanut Sauce      Origin: Fusion
Macadamia Tart      Origin: Australia	Maids of Honour Tarts      Origin: Britain	Maltese Sauce      Origin: Malta
Macaroon-topped Mince Pies      Origin: Britain	Mainese (Cook Island Pink Potato Salad)      Origin: Cook Islands	Malva Pudding      Origin: South Africa
Macau Po Egg Tart (Pastéis de nata)      Origin: Macau	Maitohorsmia Hytelö (Fireweed Jelly)      Origin: Finland
Macedonia Tropical (Tropical Fruit Salad)      Origin: Spain	Maitrank (May-drink)      Origin: Luxembourg

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