FabulousFusionFood's Fruit-based Recipes 37th 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:

Page 37 of 61

Montrose Cakes      Origin: Scotland	Mozambican Prego no Pão (Mozambican Prego Rolls)      Origin: Mozambique	Mullet Soup      Origin: Cornwall
Montserrat Jerk Prawns      Origin: Montserrat	Mozambique Peri-Peri      Origin: Mozambique	Mulligatawney Soup      Origin: Britain
Montserratian Mango Chutney      Origin: Montserrat	Mozambique Prawns      Origin: Mozambique	Mulligatawny Soup      Origin: Anglo-Indian
Montserratian Rice and Peas      Origin: Montserrat	Mr Arnott's Currie      Origin: Britain	Mulligatawny Soup      Origin: Britain
Montserratian Souse      Origin: Montserrat	Mrozonka z Truskawek (Polish Strawberry Mousse)      Origin: Poland	Mulligatawny Soup      Origin: Anglo-Indian
Mooglai Tandoori Marinade      Origin: India	Mrs Beeton Herodotus Pudding      Origin: Britain	Multekrem (Cloudberries with Whipped Cream)      Origin: Norway
Mooli and Garlic Beef with Pine Nuts      Origin: Australia	Mrs Beeton's Anchovy Sauce      Origin: Britain	Multekrem med Lavendel og Vanilje (Cloudberry Cream with Lavender and Vanilla)      Origin: Norway
Moos Bukaani (Fried Plantains)      Origin: Somalia	Mrs Beeton's Dutch Sauce      Origin: British	Multi-grain Pancakes      Origin: American
Moqueca de Camarão (Prawn Stew)      Origin: Angola	Mrs Beeton's Recipe for Brill      Origin: Britain	Multi-grain Pancakes with Reedmace Pollen      Origin: American
Moqueca de Peixe (Braised Whole Fish)      Origin: Guinea-Bissau	Mrs Black's Plum Pudding      Origin: Scotland	Mumbai Pav Bhaji      Origin: India
Moqueca de Pixe à Baiana (Grilled Fish, Baian Style)      Origin: Brazil	Mshakiki (Comorian Kebabs)      Origin: Comoros	Mumu      Origin: Papua New Guinea
Morning Glory Muffins      Origin: New Zealand	Mtedza Butter (Peanut Butter)      Origin: Malawi	Murgh Makhani (Butter Chicken)      Origin: India
Moroccan Almond Stuffing      Origin: Morocco	Mtsolola à la viande (Bananas and Meat)      Origin: Mayotte	Murgh Rasedaar (Chicken Leg Curry)      Origin: India
Moroccan Braised Lamb      Origin: Morocco	Muamba de Cabara (Goat Meat Muamba)      Origin: Angola	Murgh Tikka (Chicken Tikka)      Origin: India
Moroccan Chicken Harira      Origin: Morocco	Muamba de Galinha (Chicken Muamba)      Origin: Angola	Murrumbidgee Cake      Origin: Australia
Moroccan Chickpea Soup      Origin: Morocco	Muamba de Galinha (Angolan Chicken Muamba)      Origin: Angola	Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Syria
Moroccan Harira      Origin: Morocco	Mudda (Green Banana Dumplings)      Origin: Norfolk Island	Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Jordan
Moroccan Haroseth      Origin: Morocco	Mudda (Green Banana Dumplings)      Origin: Pitcairn Islands	Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Lebanon
Moroccan Harost Balls with Dates, Sultanas and Nuts      Origin: Morocco	Mufete de Causo (Grilled Tilapia with Onion and Chilli Sauce)      Origin: Angola	Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Palestine
Moroccan Shish Sesame Skewers      Origin: Morocco	Muffins Orange et Citron (St Clements Muffins)      Origin: Saint Pierre	Muscle Sauce (Mussel Sauce)      Origin: Britain
Moroccan Spice-rubbed Leg of Lamb      Origin: Morocco	Mughlai Beef Biriani      Origin: India	Mushosh (Lentils with Apricots)      Origin: Armenia
Moroccan Spiced Lamb Shanks      Origin: Morocco	Muhammara (Syrian Sweet Pepper Spread)      Origin: Syria	Mushroom and Sea Aster Rustic Pie      Origin: British
Moroccan Spiced Olives      Origin: Morocco	Mujadara      Origin: Israel	Mushroom and Spinach Rustic Pie      Origin: Britain
Moroccan Vegetable Harira      Origin: Morocco	Mukbasa (Yemeni-style Roast Fish)      Origin: Djibouti	Mushroom Croquettes      Origin: Belarus
Moroccan-style Fish and Couscous Parcels      Origin: Fusion	Muland Saangi Ambat (Radish Pod Gravy)      Origin: India	Mushroom Madras      Origin: Britain
Moroccan-style Lamb Kebabs      Origin: Fusion	Mulled Apple Cider Punch      Origin: American	Mushroom Millefeuille      Origin: Britain
Morue aux cranberries (Cod with Cranberry Sauce)      Origin: Saint Pierre	Mulled Apple Juice      Origin: Britain	Mushroom Tacos      Origin: Britain
Moschari me Saltsa Aspri (Veal with White Sauce)      Origin: Cyprus	Mulled Cider      Origin: Britain	Musk Apple Cake      Origin: Jewish
Moscow Mule Cocktail      Origin: Traditional Cocktail	Mulled Mead      Origin: Roman	Musky Honey Wings      Origin: Britain
Moukhbaza      Origin: Sudan	Mulled Pomegranate Juice      Origin: Britain	Mussel Hodi      Origin: Sri Lanka
Mourgh (Afghan Chicken)      Origin: Afghanistan	Mulled Wine Cheesecake      Origin: Britain	Mustard Lamb      Origin: Scotland
Mousse à la noix de coco et coulis de mangue (Coconut Mousse and Mango Coulis)      Origin: Senegal	Mulled Wine Cheesecake II      Origin: Britain	Mustard-glazed Flatfish      Origin: Britain
Mousse de Corossol (Soursop Mousse)      Origin: Senegal	Mulled Wine Yule Stump Cake      Origin: Britain
Mousseline de fruit à pain (Breadfruit mousseline)      Origin: Martinique	Mulled Winter Fruit Crumble      Origin: Britain

Page 37 of 61