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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Pork and Bacon Meatballs      Origin: Britain	Poten Bwmpen (Marrow Pie)      Origin: Welsh	Prawn Cocktail      Origin: Britain
Pork and Quince Curry      Origin: Britain	Potjeikos      Origin: Southern Africa	Prawn Laksa      Origin: Malaysia
Pork and Sage Kebabs      Origin: Britain	Poto no Tucupi (Brazilian Tucupi and Duck Soup)      Origin: Brazil	Prawn Laksa      Origin: Cocos Islands
Pork Black Curry      Origin: Sri Lanka	Potted Prawns II      Origin: British	Prawn Puri      Origin: Britain
Pork Chops with Bananas and Bacon      Origin: Antigua	Potted Squat Lobsters with Ginger and Basil      Origin: Britain	Prawn-stuffed Trout      Origin: Britain
Pork Chops with Roasted Grapes      Origin: New Zealand	Potted Woodlice      Origin: Britain	Prekese Drink (Soup Perfume Bean Drink)      Origin: Ghana
Pork Chops with Sloe Sauce and Savoy Cabbage      Origin: England	Poule nas sos (Chicken in Sauce)      Origin: Haiti	Preserved Apricots      Origin: Britain
Pork Menudo      Origin: Philippines	Poulet à la Noix de Coco et aux Arachides (Chicken with Coconut and Peanuts)      Origin: Gabon	Preserved Bilberries      Origin: Britain
Pork Ribs in a Sweet and Sour Sauce      Origin: Fusion	Poulet à la Moutarde (Gabon Mustard Chicken)      Origin: Gabon	Preserved Lemons      Origin: North Africa
Pork with Cabbage and Bananas      Origin: eSwatini	Poulet au Beurre de Cacahuète (Chicken with Peanut Butter)      Origin: Senegal	Preserved Pine-apple      Origin: American
Pork, Potato and Fennel Casserole      Origin: Ireland	Poulet au Citron (Chicken with Lemon)      Origin: France	Preserved Pippins      Origin: American
Port, Clementine and Five-spice Ham      Origin: Britain	Poulet au Coco Antillaise (Martinican coconut chicken)      Origin: Martinique	Preserved Plums      Origin: American
Port-wine Sauce for Wild Fowl      Origin: British	Poulet au Curry Réunionaise (Reunion Chicken Curry)      Origin: Reunion	Preserved Quinces      Origin: American
Portakal Receli (Orange Jam)      Origin: Turkey	Poulet au Gingembre (Ginger Chicken)      Origin: Cote dIvoire	Pressure Cooker Blackberry Suet Pudding      Origin: Britain
Portakalli Kek (Orange Cake)      Origin: Turkey	Poulet Boucané (Buccaneer/Smoked Chicken)      Origin: Martinique	Pressure Cooker Blackcurrant Jam      Origin: Britain
Porter Cake      Origin: Northern Ireland	Poulet Boucané des Antilles (Smoked Chicken from the Antilles)      Origin: Saint Barthelemy	Pressure Cooker Chicken Korma      Origin: Fusion
Portuguese Percebes      Origin: Portugal	Poulet Boucané des Antilles (Smoked Chicken from the Antilles)      Origin: Sint Maarten	Pressure Cooker Curried Squash      Origin: Fusion
Portuguese Tomato Sauce      Origin: Portugal	Poulet Boucané des Antilles (Smoked Chicken from the Antilles)      Origin: French Guiana	Pressure Cooker Fish Soup      Origin: Britain
Pot Roast Turkey Drumstick      Origin: Fusion	Poulet Boucané des Antilles (Smoked Chicken from the Antilles)      Origin: Guadeloupe	Pressure Cooker Lemon Cheesecake      Origin: Canada
Pot-roasted Pheasant with Cider and Calvados      Origin: Britain	Poulet Boucané des Antilles (Smoked Chicken from the Antilles)      Origin: Saint-Martin	Pressure Cooker Mango Chutney      Origin: Britain
Potage Congolaise (Congolese Soup)      Origin: Congo	Poulet Colombo      Origin: French Guiana	Pressure Cooker Massaman Beef Curry      Origin: Britain
Potage Madrilène      Origin: Britain	Poulet Créole (Creole Chicken)      Origin: Mauritius	Pressure Cooker Pesce al Cartoccio (Pressure Cooker Fish in Parcels)      Origin: Italy
Potato and Apple Fadge      Origin: Ireland	Poulet Kédjénou (Kédjénou Chicken)      Origin: Cote dIvoire	Pressure Cooker Pumpkin Cheesecake      Origin: American
Potato and Asparagus Salad      Origin: Ireland	Poulet Véronique (Chicken Véronique)      Origin: France	Pressure Cooker Rhubarb Suet Pudding      Origin: Britain
Potato and Parsley Galettes      Origin: Ireland	Poulet Yassa (Chicken yassa)      Origin: Senegal	Pressure Cooker Seville Orange Marmalade      Origin: Britain
Potato Cakes with Mango Sauce      Origin: Ireland	Poulet Yassa (Chicken Yassa)      Origin: Gambia	Pressure Cooker Spiced Prune Chutney      Origin: Britain
Potato Chops      Origin: India	Poulet Yassa (Chicken Yassa)      Origin: Guinea-Bissau	Pressure Cooker Steamed Fruit Pudding      Origin: Britain
Potato Muffins      Origin: Ireland	Poulet Yassa Burkinabé (Burkinabe Chicken Yassa)      Origin: Burkina Faso	Pressure Cooker Steamed Rhubarb and Ginger Pudding      Origin: Britain
Potato Salad with Thyme, Watercress and Lovage      Origin: Britain	Poulet Yassa de Guinée (Guinean Poulet Yassa)      Origin: Guinea	Pressure Cooker Thai Red Curry      Origin: Britain
Potato Wedges with Curry Sauce      Origin: Britain	Poulet Yassa Malienne (Malian Chicken Yassa)      Origin: Mali	Pressure Cooker Vegetable and Coconut Curry      Origin: Fusion
Potato, Fennel and Apple Gratin      Origin: Britain	Poulette Sauce      Origin: British	Pretty in Pink Strawberry Cupcakes      Origin: American
Potato, Smoked Salmon and Dill Galette      Origin: Ireland	Pounded Banana      Origin: Burundi	Prik Gaeng Panang (Panang Red Curry Paste)      Origin: Thailand
Potato, Smoked Trout and Dill Salad      Origin: Ireland	Poutou      Origin: Mayotte
Potatoes with Pine Nuts      Origin: Ireland	Powsowdie      Origin: Scotland

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