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 5666 recipes in total:

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Pâte Feuilletée (Puff Pastry)      Origin: France	Pear Raspberry Smoothie      Origin: American	Perfect Pumpkin Pie      Origin: American
Pâtés à la Goyave (Guava Pasties)      Origin: Martinique	Pears in Honey Syrup      Origin: China	Perfectly Roasted Chicken with Advieh      Origin: Fusion
Patina de Cydoneis (A Dish of Quinces)      Origin: Roman	Pears with Cinnamon and Wine      Origin: Roman	Peri Peri Kari Camarão (Fiery Prawn Curry)      Origin: Mozambique
Patina de Persicis (A Dish of Peaches)      Origin: Roman	Peeres in Confyt (Pears in Confit)      Origin: England	Peri Peri Sauce      Origin: India
Patina de piris (Pear Souflé)      Origin: Roman	Peixe Grelhado (Grilled Fish)      Origin: Guinea-Bissau	Peri-Peri Chicken with Peri-Peri Rice      Origin: Mozambique
Patina de Pisce Lupo (A Dish of Service-berries)      Origin: Roman	Peixe Grelhado com Piri-Piri (Grilled Fish with Piri-Piri)      Origin: Mozambique	Pernae Cocturam (Preparation of a Ham)      Origin: Roman
Patina de Sabuco (Elderberry Souflée)      Origin: Roman	Peixinhos da Horta (Deep Fried Battered Beans)      Origin: Portugal	Pernam (Ham)      Origin: Roman
Patina Fusilis (A Dish of Wild Herbs)      Origin: Roman	Peking Duck      Origin: China	Pernil (Puerto Rican Roast Pork)      Origin: Puerto Rico
Patinam ex Lacte (Milk Casserole)      Origin: Roman	Peli bara lawr, perlysiau a lemwn gyda saws iogwrt (Laverbread, Herb and Lemon Balls with Yoghurt Sauce)      Origin: Welsh	Persian Jewelled Rice      Origin: Iran
Patna or Bombay Pickled Onions      Origin: Anglo-Indian	Peli Rwm Nadolig (Christmas Rum Balls)      Origin: Welsh	Persian Leg of Lamb      Origin: Iran
Pato con Aceitunas (Duck with Olives)      Origin: Spain	Pem Pem      Origin: Gambia	Persian Lentils with Orange Juice and Angelica      Origin: Iran
Pau-Pau Chatni (Papaya Chutney)      Origin: Seychelles	Penang Prawn Curry      Origin: Thailand	Peruvian Ceviche      Origin: Peru
Paupiettes De Porc (Stuffed Pork Fillet Parcels)      Origin: France	Penang-style Nyonya Fish Curry      Origin: Malaysia	Peruvian Salsa Criolla      Origin: Peru
Paupiettes de porc au curry d'automne (Pork Rolls with Autumn Curry)      Origin: Saint Pierre	Penfras Cymraeg Wedi Pobi (Welsh Cod Bake)      Origin: Welsh	Peruvian Seviche      Origin: Peru
Pav Bhaji (Spicy Vegetables with Bread)      Origin: India	Penhaearn Pob (Roast Gurnard)      Origin: Welsh	Perys en Composte (Pears in Compote)      Origin: England
Pavlova      Origin: New Zealand	Penne with Edible Flowers      Origin: Britain	Pesach Chremslach (Fruit and Nut Fritters for Passover)      Origin: Jewish
Pavo de Navidad (Spanish-style Christmas Turkey)      Origin: Spain	Pennywise Fruit Cake      Origin: Britain	Pescado Frito (Fried Fish)      Origin: Ecuador
Pawpaw Stew      Origin: Ghana	Penwaig Wedi Stwffio (Stuffed Herring)      Origin: Welsh	Pescado Frito (Puerto Rican Fried Red Snapper)      Origin: Puerto Rico
Payne Foundow (Medieval Bread Pudding)      Origin: England	Penwaig wedi Stwffio (Stuffed Herring)      Origin: Welsh	Peshwari Naan      Origin: India
Pe Htamin (Lentil Rice)      Origin: Myanmar	Penzance Cake      Origin: England	Pesmol (Mackerel with Bell Pepper in a Coconut and Chilli Sauce)      Origin: Indonesia
Pe Kyar Zan Thoke (Glass Noodle Salad)      Origin: Myanmar	Penzance Cake II      Origin: England	Pesto Bara Lawr a Garlleg Gwyllt (Laverbread and Wild Garlic Pesto)      Origin: Welsh
Peach Melba Cheesecake      Origin: Britain	Penzance Cake III      Origin: England	Petasonem ex Musteis (Shoulder of Pork with Sweet Wine Cakes)      Origin: Roman
Peach Preserve      Origin: Britain	Penzance Grey Mullet      Origin: Cornwall	Petits Gâteaux au Sureau (Elderberry Muffins)      Origin: Switzerland
Peach Preserve Glazed Ham      Origin: Britain	Pepes Ikan (Fish in Curry Sauce)      Origin: Indonesia	Pety parnant (Small Patties)      Origin: England
Peach Sherbet      Origin: American	Pepes Ikan (Fish in Curry Sauce)      Origin: East Timor	Pfoundewe (Dissolved Bread)      Origin: England
Peach Sherbet Smoothie      Origin: American	Pepones et Melones (Water and Honey Melons)      Origin: Roman	Pheasant Game Soup      Origin: Britain
Peach Smoothie      Origin: American	Pepper Chicken      Origin: Sierra Leone	Philippines Banana Bread      Origin: Philippines
Peach Sorbet      Origin: American	Pepper Soup      Origin: Liberia	Pho Bo Noodle Soup (Pho Bo Soup)      Origin: Vietnam
Peaches with Creamy Mascarpone Filling      Origin: Britain	Pepper Soupe de Poisson (Fish Pepper Soup)      Origin: Cameroon	Piña Colada Cupcakes      Origin: Britain
Peanut and Chicken Kebabs      Origin: Britain	Peppered Snails      Origin: Nigeria	Picadillo      Origin: Cuba
Peanut Nougat      Origin: Rwanda	Pera piña (Dominican Rice and Pineapple Drink)      Origin: Dominican Republic	Picado de Rábano (Radish Salad)      Origin: Guatemala
Peanut-crusted basa fillets      Origin: Britain	Percebes Tapas (Gooseneck Barnacles Tapas)      Origin: Spain	Picau ar y Maen II (Welsh Cakes II)      Origin: Welsh
Pear and Apple Ginger Galette      Origin: America	Perdhikes sto Fourno (Oven-baked Partridges)      Origin: Cyprus
Pear and Blackberry Cobbler      Origin: Britain	Perdicem cum pluma (Sauce for Wood Pigeon or Partridge)      Origin: Roman

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