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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Picau ar y Maen III (Welsh Cakes III)      Origin: Welsh	Pineappleweed Biscuits      Origin: Britain	Plantain and Coconut Soup      Origin: Uganda
Pice Bach (Mini Piklets)      Origin: Welsh	Pineappleweed Bud Jam      Origin: Britain	Plat Songhay (Songhay Dish)      Origin: Mali
Pice Blodau Grug (Heather Flower Welshcakes)      Origin: Welsh	Pineappleweed Cordial      Origin: Britain	Plateau de Fruits de Mer (Seafood Platter)      Origin: France
Pick a Pepper Soup      Origin: Equatorial Guinea	Pineappleweed Ice Cream      Origin: Britain	Ploughman's Pickle      Origin: Britain
Pick-up Saltfish      Origin: US Virgin Islands	Pineappleweed Jelly      Origin: Scotland	Plov S Mindalyom, Izyumom I Apelsinovoy Tsedroy (Fruit Pilaf)      Origin: Georgia
Pickled Crabapple      Origin: Britain	Pineappleweed Posset Pots      Origin: Britain	Plum and Apple Tart Spiced with Herb Bennet Root      Origin: Britain
Pickled Redcurrants      Origin: Britain	Pineappleweed Skolebrød      Origin: Scotland	Plum Cake      Origin: Britain
Pickled Rock Samphire      Origin: Britain	Pineappleweed Syrup      Origin: Britain	Plum Catsup      Origin: Fusion
Picl Ffrwythau Sychion (Dried Fruit Pickle)      Origin: Welsh	Pineappleweed Tea      Origin: Britain	Plum Crumble      Origin: Britain
Pico de Gallo      Origin: Mexico	Pineappleweed Vinegar      Origin: Britain	Plum Duff      Origin: England
Pigeon Peas and Rice      Origin: Barbados	Pintade à la Sauce Citron (Guineafowl with Lemon)      Origin: France	Plum Muffins (Plum Muffins)      Origin: Britain
Pigeon Peas and Rice      Origin: Anguilla	Pioneer Bird Cherry Syrup      Origin: Britain	Plum Sauce      Origin: Britain
Pihlajanmarjahyytelö (Finnish Rowanberry Jelly)      Origin: Finland	Pioniono de Arquipe y Coco (Dulce de Leche and Coconut Roll)      Origin: Colombia	Plum Sorbet      Origin: Britain
Pikliz      Origin: Haiti	Piquant Grape Jelly      Origin: South Africa	Plum Traybake Slices      Origin: Britain
Pilaf Rizi (Rice Pilaf)      Origin: Cyprus	Piquante Sauce      Origin: American	Plun (Banana) Pie      Origin: Pitcairn Islands
Pilaf-Stuffed Onions      Origin: Middle East	Piri-piri Oil      Origin: South Africa	Plun Pilhi (Green Banana Pilhi)      Origin: Norfolk Island
Pilav Limon (Lemon Pasta Pilaf)      Origin: Georgia	Piri-Piri Sauce      Origin: West Africa	Pó de Caril São Tomé (Sao Tomean Curry Powder)      Origin: Sao Tome
Pinafal wedi Piclo (Pickled Pineapples)      Origin: Welsh	Piri-Piri Sauce II      Origin: sub-Saharan Africa	Po'e      Origin: Tahiti
Pineapple and Carnation Fruit Cake      Origin: Britain	Pisca den Foil (Foil-cooked Fish)      Origin: Aruba	Po'e      Origin: Easter Island
Pineapple and Cassava Tarts      Origin: Philippines	Pisca Hasa (Fried Fish)      Origin: Aruba	Po'e (Fruit Pudding Cake)      Origin: Easter Island
Pineapple Chutney      Origin: Zambia	Pisces Assos (Baked Fish)      Origin: Roman	Pochee (Poached Eggs)      Origin: England
Pineapple Coleslaw      Origin: Bahamas	Pisces Frixos Cuiusumque (Fried Fish, of Any Kind)      Origin: Roman	Podin Bara Amenyn (Bread and Butter Pudding)      Origin: England
Pineapple Duff      Origin: Pitcairn Islands	Pishies (Pastries with Syrup)      Origin: Cyprus	Podin Henlys (Helston Pudding)      Origin: England
Pineapple Preserve      Origin: American	Pissenlit au Lard (Dandelion Salad with Bacon)      Origin: France	Podin Lymmaval (Lemmon Pudding)      Origin: England
Pineapple Preserve Glazed Ham      Origin: Britain	Pistachio and Yoghurt Cake      Origin: Britain	Podin Nadelik (Cornish Stout and Marmalade Christmas Pudding)      Origin: Britain
Pineapple Pudding      Origin: India	Pitcairn Roasted Breadfruit      Origin: Pitcairn Islands	Poha Chivda (Cabbage Chivda)      Origin: India
Pineapple Pulissery      Origin: India	Pitcaithly Bannocks      Origin: Scotland	Point-and-kill      Origin: Nigeria
Pineapple Rasmalai      Origin: India	Pitche-Patche de Ostras (Oyster and Rice Soup)      Origin: Guinea-Bissau	Pois-sucré Bollite (Boiled Tiger Nuts)      Origin: Burkina Faso
Pineapple Sage Pound Cake      Origin: American	Pittu      Origin: Sri Lanka	Poison Braisé (Barbecued Fish)      Origin: Senegal
Pineapple Scraps Vinegar with Mother      Origin: England	Pizza Sauce      Origin: Italy	Poisson au Lait de Coco (Fish in Coconut Milk)      Origin: Cote dIvoire
Pineapple Smoothie      Origin: American	Pizza with Butter Masala Sauce and Chicken Pakora      Origin: Scotland	Poisson aux Fines Herbes (Herbed Fish)      Origin: Mauritius
Pineapple Upside-down Pudding      Origin: Britain	Pizzoccheri with Miso Cabbage and Spiced Breadcrumbs      Origin: Fusion	Poisson Capitaine en Feuille de Bananaier (White Grouper in Banana Leaves)      Origin: Burkina Faso
Pineapple, Apricot and Yoghurt Smoothie      Origin: Britain	Plain Pound Cake      Origin: Britain
Pineappleweed and Coconut Ice Lollies      Origin: Britain	Plain Sponge Cake      Origin: Britain

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