FabulousFusionFood's Fruit-based Recipes 36th 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 6673 recipes in total:

Page 36 of 67

Lissanoure (Lemon Tea-cake)      Origin: Northern Ireland	Lupis (Sticky Rice Rolls with Palm Sugar Syrup)      Origin: Indonesia	Mackerel with currant sauce and radicchio      Origin: Britain
Liv Syrnyk (Easter Cheesecake with Sultanas)      Origin: Ukraine	Luscious Lime Cupcakes      Origin: Britain	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
Liver and Lemon Sauce for Poultry      Origin: British	Luumuhilloa (Finnish Prune Jam)      Origin: Finland	Mada (Green Banana Dumplings)      Origin: Norfolk Island
Lo Sui (Chinese Master Sauce)      Origin: China	Luwombo ()      Origin: Uganda	Madaba (Cassava Leaf and Coconut Stew)      Origin: Britain
Lobio Tkemali (Red Beans with Sour Plums and Balsamic Vinegar)      Origin: Georgia	Lychee and Lime Sorbet      Origin: Fusion	Madeira Cake      Origin: Britain
Lobster Curry      Origin: Britain	Lychee Sorbet      Origin: Fusion	Madeira Cake II      Origin: Britain
Lobster Patties      Origin: British	Lychee Spice Smoothie      Origin: American	Madeira Loaf Cake      Origin: Britain
Lobster Sauce      Origin: Britain	Lyonnaise Potatoes      Origin: British	Maelgi Rhost a Saws Bara Lawr (Roast Monkfish and Laverbread Sauce)      Origin: Welsh
Lobster Soup      Origin: British	Lyonnaise Sauce      Origin: Britain	Mafa (Breadfruit Pudding)      Origin: Marshall Islands
Lobster Soup      Origin: British	M'Boa com Xima (Pumpkin Leaves in Peanut Sauce with Prawns)      Origin: Mozambique	Magic Lamb      Origin: Namibia
Lobster with Lemon      Origin: Senegal	M'Chuzi wa Nyama (Tanzanian Curried Beef)      Origin: Tanzania	Magiritsa (Greek Easter Lamb Soup)      Origin: Greece
Locrio (Dominican One-pot Chicken and Rice)      Origin: Dominican Republic	M'Chuzi wa Nyama (Zanzibar-style Beef Curry)      Origin: Britain	Magrets de Canard Fumés (Hot-smoked Duck Breasts)      Origin: France
Loin of Veal au Bechamel      Origin: British	M'rouzia (Lamb Tagine with Sultanas, Almonds and Honey)      Origin: Morocco	Magrets de canard rôtis aux pruneaux et à l'armagnac (Roast Duck Breasts with Prunes and Armagnac)      Origin: France
Lokma (Syrup-drenched Doughnuts)      Origin: Turkey	Ma'amool Bil Tamer (Date Cakes)      Origin: Saudi Arabia	Magrood (Libyan Date Biscuits)      Origin: Libya
Lombo de Javali com Ameixas (Boar Loin with Plums)      Origin: Mozambique	Maître D'Hôtel Butter      Origin: British	Maharashtrian Masala Bhat (Spicy Maharashtrian Rice)      Origin: India
Lombo Enrolado (Stuffed and Rolled Pork Loin)      Origin: Brazil	Maître d'Hôtel Butter      Origin: Britain	Mahi Shekam Por (Persian Stuffed Fish)      Origin: Iran
Longan Tong Sui (Snow Fungus Dessert Soup)      Origin: China	Maître D'Hôtel Sauce      Origin: British	Mahonia Cordial      Origin: Britain
Lonumirus (Maldives Chilli Sambal)      Origin: Maldives	Maître d'Hôtel Sauce      Origin: Britain	Mahonia Flower and Mint Lemonade      Origin: America
Loomi (Black Lemons)      Origin: Kuwait	Maïs Grillé (Barbecued Corn Cobs)      Origin: Niger	Mahonia Jelly      Origin: Britain
Loomi (Black Lemons)      Origin: UAE	Maboké de Capitaine (Maboke of Nile Perch)      Origin: Central African Republic	Maidd ac Ŵy (Egg Whey)      Origin: Welsh
Loomi (Black Limes)      Origin: Bahrain	Maboke (Steamed Nile Perch)      Origin: Central African Republic	Maidd ac Ŵy Hwyaden (Duck Egg Whey)      Origin: Welsh
Loomi (Black Limes)      Origin: Oman	Mabuyu (Kenyan Baobab Candies)      Origin: Kenya	Maids of Honour      Origin: England
Loomi (Black Limes)      Origin: Qatar	Macadamia Tart      Origin: Australia	Maids of Honour Tarts      Origin: Britain
Loomi (Black Limes)      Origin: Qatar	Macaroon-topped Mince Pies      Origin: Britain	Mainese (Cook Island Pink Potato Salad)      Origin: Cook Islands
Loomi (Black Limes)      Origin: Saudi Arabia	Macau Po Egg Tart (Pastéis de nata)      Origin: Macau	Maitohorsmia Hytelö (Fireweed Jelly)      Origin: Finland
Loomi Tea (Dried Lime Tea)      Origin: Iran	Macedonia Tropical (Tropical Fruit Salad)      Origin: Spain	Maitrank (May-drink)      Origin: Luxembourg
Loquat Jam      Origin: Bahamas	Machboos Laham      Origin: Kuwait	Maitre D'Hôtel Butter      Origin: British
Loquat Leather      Origin: Bahamas	Machli aur Tamatar (Curried Halibut with Tomatoes)      Origin: India	Majadito (Bolivian Rice and Beef)      Origin: Bolivia
Lourenço Marques Prawns      Origin: South Africa	Mackerel and Samphire Stew      Origin: Britain	Makara (Banana Fritters)      Origin: Equatorial Guinea
Love-apple Soup      Origin: British	Mackerel and Seaweed Pâté      Origin: Britain	Makarara (Orange and Vanilla Comorian Sweet Cake)      Origin: Comoros
Lowumbo (Ugandan Steamed Fish)      Origin: Uganda	Mackerel and Tamarind Noodle Soup      Origin: Fusion	Make-ahead Mulled Wine Cake      Origin: Britain
Lucky Leprechaun Lime Drink      Origin: American	Mackerel in Breadfruit Gravy      Origin: Liberia	Makerel in sauce (Mackerel in Sauce)      Origin: England
Luk Marinovannyi      Origin: Georgia	Mackerel Stuffed with Samphire and Seasoned with Alexanders and Wild Fennel Seeds      Origin: Britain
Luncheon Cake      Origin: Britain	Mackerel Tartare with Pickled Dulse      Origin: Britain

Page 36 of 67