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 4177 recipes in total:

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Silsi (Eritrean Tomato Sauce)      Origin: Eritrea	Smoked Salmon with Pea Pancakes      Origin: Britain	Soup Joumou (Haitian Squash Soup)      Origin: Haiti
Simaya Pashka (Easter Cheese Cake)      Origin: Russia	Smoky Fish Skewers      Origin: Britain	Soupa Avgolemono (Rice Soup with Egg and Lemon Sauce)      Origin: Cyprus
Simit (Turkish sesame bread rings)      Origin: Turkey	Smothie à l'avocat (Avocado Smoothie)      Origin: Mauritania	Soupa Canja (Okra and Palm Oil Soup)      Origin: Gambia
Simnel Cake      Origin: England	Snoek Bobotie      Origin: South Africa	Soupe d'avocat Abidjanaise (Avocado Soup in the Manner of Abidjan)      Origin: Cote dIvoire
Simnel Cake 2      Origin: British	Snowball Cakes      Origin: Britain	Souphet (Thai Maitake Salad)      Origin: Thailand
Simnel Cupcakes      Origin: British	Sobre Sauce (Prudent Sauce)      Origin: England	Soupou Gertö (Chicken with Tomato Sauce and Sweet Potatoes)      Origin: Guinea
Simple Sesame Halva      Origin: Arabic	Sobremesa de Abacate (Avocado Dessert)      Origin: Mozambique	Sourdough Starter      Origin: Britain
Simple Suya Poussin      Origin: African Fusion	Soda Bread Biscuits      Origin: Ireland	Sous Vide of Camel Ribs      Origin: Fusion
Sint Eustatian Goat Water      Origin: Sint Eustatius	Soganli Yahni (Mutton Stew with Onions)      Origin: Turkey	Souse      Origin: Saint Lucia
Sint Maarten Pork Ribs      Origin: Sint Maarten	Somali-style Liver      Origin: Somaliland	Sousi Pa (Fish with Coconut Cream)      Origin: Laos
Sint Maarten Stewed Saltfish      Origin: Saint-Martin	Somali-style Liver      Origin: Somalia	South African Cape Malay Curry      Origin: South Africa
Sint Maarten Whelk Soup      Origin: Sint Maarten	Somlah Machou Khmer (Sour Soup with Tomato and Lotus Roots)      Origin: Cambodia	South African Curried Peanut Soup      Origin: South Africa
Sirnica (Dalmatian Easter bread)      Origin: Croatia	Somlar Kari Saek Mouan (Chicken Red Curry)      Origin: Cambodia	South African Fig Jam      Origin: South Africa
Sirop Capillaire (Maidenhead Fern Capillaire)      Origin: France	Somlar Mochu Sachko (Sour Beef Stew)      Origin: Cambodia	South African Lamb Pilaff      Origin: South Africa
Sirop de Menthe (Mint Syrup)      Origin: France	Sonhos de Banana (Banana Dreams)      Origin: Sao Tome	South African Prego Steak      Origin: South Africa
Siwin wedi'i serio gyda Stwns Bara Lawr, Samffir, Sbigoglys a Phys (Seared Sea Trout with Laver Mash, Samphire, Spinach and Peas)      Origin: Welsh	Sopa de calabaza de invierno (Winter Squash Soup)      Origin: Paraguay	South African Rhus Bukhari      Origin: South Africa
Skate Curry      Origin: Britain	Sopa de Caracol (Honduran Conch Soup)      Origin: Honduras	South African Savoury Hot Cross Buns      Origin: South Africa
Slaai (Swazi Avocado Slaw)      Origin: eSwatini	Sopa di Plátano Verde (Cuban Green Plantain Soup)      Origin: Cuba	South Seas Christmas Pudding      Origin: British
Slapan      Origin: Welsh	Sopa Puertoriqueña de Frijoles Negros (Puerto Rican Black Bean Soup)      Origin: Puerto Rico	Spagetti biz-zalza tal-Qarnit (Spaghetti with Octopus Sauce)      Origin: Malta
Slime Smoothie      Origin: American	Sopaipillas      Origin: Chile	Spaghetti with Scarlet Elf Cups and Wild Garlic      Origin: Britain
Sloe Gin      Origin: Britain	Sopi di Piská (Fish Soup)      Origin: Aruba	Spanish Prawns      Origin: Britain
Sloe Gin Royale Cocktail      Origin: Traditional Cocktail	Sopi di Piská (Fish Soup)      Origin: Bonaire	Spatchcocked Poussin with Garlic and Herbs      Origin: Britain
Sloe Jelly      Origin: Britain	Sopi di Piská (Fish Soup)      Origin: Curacao	Special Bunloaf      Origin: Manx
Sloe Syrup      Origin: Britain	Sorbet à la mangue (Guiana Mango Sorbet)      Origin: French Guiana	Speculaas      Origin: Netherlands
Sloe Syrup Bavarois      Origin: Britain	Sorbet aux Pommes et Calvados (Apple and Calvados Sorbet)      Origin: France	Spelt, Fig and Pomegranate Salad      Origin: Britain
Slow Cooker Duck and Potato Massaman Curry      Origin: Britain	Sorbet Citron (Lemon Sorbet)      Origin: France	Spice Cake      Origin: British
Slow-Cooker Pork and Apple Curry      Origin: America	Sorbet coco guadeloupéen (Guadeloupean Coconut Sorbet)      Origin: Guadeloupe	Spice Pickled Jelly Ear Mushrooms      Origin: Britain
Slow-roast Lamb Shoulder with Honey, Herbs and Harissa      Origin: Britain	Sorbets de Pommes Calvados (Apple Sorbet with Calvados)      Origin: France	Spice-infused Oli      Origin: Britain
Slow-roasted Lamb Shanks with Tomatoes and Olives      Origin: Australia	Sorbetto al Limone (Lemon Sorbet)      Origin: Italy	Spiced Ash Key Pickle      Origin: Britain
Smoked Haddock Curry with Butter Beans      Origin: Fusion	Sorbetto Arancione (Orange Sorbet)      Origin: Italy	Spiced Beef      Origin: Northern Ireland
Smoked Salmon and Avocado Nori Rolls      Origin: Japan	Sorrel Meringue Pie      Origin: Britain	Spiced Crab Apples      Origin: Britain
Smoked Salmon and Cream Cheese Pâté      Origin: British	Sos Nasi Trafasie (Suriname Stir-fry Sauce)      Origin: Suriname	Spiced Lima Beans with Garlic and Coconut      Origin: Nepal
Smoked Salmon Cheesecake      Origin: Ireland	Sos Ti-malice (Ti-malice Sauce)      Origin: Haiti
Smoked Salmon Mousse      Origin: Scotland	Soufflé Potatoes with Carrot and Asparagus      Origin: Ireland

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