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 6673 recipes in total:

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Makhan Chicken      Origin: India	Mandioca Frita (Cassava Fries)      Origin: Mozambique	Mansfield Gooseberry Pie      Origin: England
Makovnjaca (Poppy Seed Roll)      Origin: Croatia	Mandrang or Mandram      Origin: British	Mantarinadha (Tangerine Squash)      Origin: Cyprus
Makvlis Supi (Blackberry Soup)      Origin: Russia	Mangai Palakottai Kuzhambu (Raw Mango Jackfruit Seed Curry)      Origin: India	Mantecadas (Spanish Cinnamon Biscuits)      Origin: Morocco
Mal Pua (Coconut Pancakes)      Origin: India	Mangalorean Spinach and Black Eyed Beans Curry      Origin: India	Manx Broth for a Wedding      Origin: Manx
Malabar Chicken Biryani      Origin: India	Mango and Aniseed Toadstool Chutney      Origin: Fusion	Manx Bunloaf      Origin: Manx
Malagasy Coconut and Vanilla Rice      Origin: Madagascar	Mango and Ginger Dipping Sauce      Origin: Britain	Manx Kipper and Black Pudding Cakes      Origin: Manx
Malagasy Vanilla Chicken Curry      Origin: Madagascar	Mango and Lemon Myrtle Cheese Cake      Origin: Australia	Manx Queenies with Cucumber and Wild Fennel      Origin: Manx
Malai Tikka      Origin: Britain	Mango and Lychee Sorbet      Origin: South Africa	Maple and Orange Chantenay Carrots      Origin: Britain
Malawi Yellow Rice      Origin: Malawi	Mango Atjar      Origin: South Africa	Maraq Bilaash (Cherry Tomato Sauce)      Origin: Somalia
Malawian Biltong      Origin: Malawi	Mango Bingsu (Korean Mango Shaved Ice)      Origin: Korea	Maraq Fahfah (Somali Soup)      Origin: Somalia
Malay Chicken Curry with White Pumpkin      Origin: Anglo-Indian	Mango Chutney      Origin: Anglo-Indian	Maraq Fahfah (Somali Soup)      Origin: Somaliland
Malay Chicken Kurma      Origin: Malaysia	Mango Coconut Ladoo      Origin: Anglo-Indian	Maraq Hilib Ari (Goat Meat Stew)      Origin: Somalia
Malaysian Beriani      Origin: Malaysia	Mango Coulis      Origin: French Guiana	Marchpane      Origin: Britain
Malaysian Chicken Curry      Origin: Christmas Island	Mango Falooda      Origin: Pakistan	Maria Rundell's Chicken Curry      Origin: Britain
Malaysian Chicken Curry      Origin: Cocos Islands	Mango Lassi      Origin: India	Marigold Jelly      Origin: Britain
Malaysian Chicken Curry      Origin: Malaysia	Mango Papaya Sherbet      Origin: Nauru	Marillenknoedel (Austrian Apricot Dumplings)      Origin: Austria
Malaysian Chicken Curry      Origin: Malaysia	Mango Peach Smoothie      Origin: American	Marinade Verte (Green Seasoning)      Origin: Sint Maarten
Malaysian Chicken Satay      Origin: Malaysia	Mango Pomelo Sago Pudding      Origin: China	Marinade Verte (Green Seasoning)      Origin: Saint Barthelemy
Malaysian Goat Rendang      Origin: Malaysia	Mango Pudding      Origin: China	Marinade Verte (Green Seasoning)      Origin: Saint-Martin
Malaysian Kapitan Chicken      Origin: Malaysia	Mango Sauce      Origin: Nigeria	Marinated Chile Güerito Peppers      Origin: Mexico
Malaysian Laksa      Origin: Malaysia	Mango Seboseb      Origin: Palau	Marinated Tofu Skewers      Origin: Britain
Malaysian Lamb Rendang      Origin: Malaysia	Mango Sharbat      Origin: India	Maritozzi (Roman-style Cream Buns)      Origin: Italy
Malaysian Peanut Sauce      Origin: Malaysia	Mango Smoothie      Origin: American	Maritozzi (Roman-style Cream Buns)      Origin: Vatican City
Mallorcan-style Easter Lamb      Origin: Britain	Mango Smoothie      Origin: Britain	Marjoram Jelly      Origin: Britain
Mallow Leaf Peanut Sauce      Origin: Fusion	Mango Snow      Origin: Kenya	Markit Ommalah (Chickpea and Lentil Stew)      Origin: Tunisia
Maltese Sauce      Origin: Malta	Mango Sorbet      Origin: Britain	Marmalêd Pedwar Ffrwyth (Four-fruit Marmalade)      Origin: Welsh (Patagonia)
Malva Pudding      Origin: South Africa	Mango wedi Piclo (Pickled Mangoes)      Origin: Welsh	Marmalade and Ginger Slice      Origin: Scotland
Malva Pudding with Amarula Sauce      Origin: South Africa	Mangoé Rafalari (Spicy Mango Stew)      Origin: Guinea	Marmalade Cake      Origin: Scotland
Malvani Fish Curry      Origin: India	Mangoes with Sticky Coconut Rice      Origin: Brunei	Marmalade of Quinces of Damsons      Origin: Britain
Manchester Pudding      Origin: England	Mangsher Brown Stew (Mutton Brown Stew)      Origin: Anglo-Indian	Marmalade Queen of Puddings      Origin: Britain
Manchester Tart      Origin: England	Mangú      Origin: Dominican Republic	Marmalade Ring Cake      Origin: Scotland
Mandas of Cucumber      Origin: India	Mangue Confite (Candied Mango)      Origin: Mali	Marmalade-glazed Turnips      Origin: American
Mandas of Red Pumpkin      Origin: India	Manhattan Seafood Stew      Origin: American
Mandelplaettchen (Almond Pretzels)      Origin: Germany	Mani (Rice Sweet Dish)      Origin: India

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