FabulousFusionFood's Fruit-based Recipes 40th 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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Mixed Bell Pepper and Red Onion Pizza      Origin: Italy	Monkfish, Bacon, Bell Pepper and Mushroom Kebabs      Origin: Fusion	Moroccan-style Five-grain Pilaf      Origin: African Fusion
Mixed Grill Skewers      Origin: Britain	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: French Guiana	Moroccan-style Lamb Kebabs      Origin: Fusion
Mixed Vegetable Pickle      Origin: India	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: Guadeloupe	Morue aux cranberries (Cod with Cranberry Sauce)      Origin: Saint Pierre
Mixed Wild Greens with Himalayan Balsam Seed Dressing      Origin: British	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: Martinique	Moschari me Saltsa Aspri (Veal with White Sauce)      Origin: Cyprus
Moambé Stew      Origin: Congo	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: Saint Barthelemy	Moscow Mule Cocktail      Origin: Traditional Cocktail
Moana-Roa Mahimahi      Origin: Cook Islands	Mont Blanc Coco Antillais (Antillean Coconut Mont Blanc Cake)      Origin: Saint-Martin	Moukhbaza      Origin: Sudan
Mochi Doughnuts      Origin: Hawaii	Monterey Jack Cheese, Olive and Prawn Dip      Origin: American	Moulded Minced Veal      Origin: British
Mock Turtle I      Origin: British	Montrose Cakes      Origin: Scotland	Mourgh (Afghan Chicken)      Origin: Afghanistan
Mock Turtle II      Origin: British	Montserrat Jerk Prawns      Origin: Montserrat	Mousse à la noix de coco et coulis de mangue (Coconut Mousse and Mango Coulis)      Origin: Senegal
Modelling Paste      Origin: Britain	Montserratian Mango Chutney      Origin: Montserrat	Mousse de Corossol (Soursop Mousse)      Origin: Senegal
Mofo Akondro (Malagasy Banana Fritters)      Origin: Madagascar	Montserratian Rice and Peas      Origin: Montserrat	Mousseline de fruit à pain (Breadfruit mousseline)      Origin: Martinique
Moh Let Saung (Coconut Milk with Sago)      Origin: Myanmar	Montserratian Souse      Origin: Montserrat	Mozambican Prego no Pão (Mozambican Prego Rolls)      Origin: Mozambique
Mohinga      Origin: Myanmar	Mooglai Tandoori Marinade      Origin: India	Mozambique Peri-Peri      Origin: Mozambique
Moist Chocolate Sponge Cake      Origin: Ireland	Mooli and Garlic Beef with Pine Nuts      Origin: Australia	Mozambique Prawns      Origin: Mozambique
Moist, Spiced, Banana Cake with Dulce de Leche Icing      Origin: American	Moos Bukaani (Fried Plantains)      Origin: Somalia	Mr Arnott's Currie      Origin: Britain
Mojo Marinade      Origin: Cuba	Moqueca de Camarão (Prawn Stew)      Origin: Angola	Mrozonka z Truskawek (Polish Strawberry Mousse)      Origin: Poland
Molasses Refrigerator Muffins      Origin: American	Moqueca de Peixe (Braised Whole Fish)      Origin: Guinea-Bissau	Mrs Beeton Apple Soup      Origin: British
Mole Negro      Origin: Mexico	Moqueca de Pixe à Baiana (Grilled Fish, Baian Style)      Origin: Brazil	Mrs Beeton Baked Haddock      Origin: British
Molho de Piri-Piri (Mozambican Peri-peri Sauce)      Origin: Mozambique	Morning Glory Muffins      Origin: New Zealand	Mrs Beeton Barley Soup      Origin: British
Molho do piri piri (Protuguese Piri-piri sauce)      Origin: Portugal	Moroccan Almond Stuffing      Origin: Morocco	Mrs Beeton Boiled Turbot      Origin: British
Molho peri-peri moçambicano (Mozambican peri-peri sauce)      Origin: Mozambique	Moroccan Braised Lamb      Origin: Morocco	Mrs Beeton Braised Neck of Veal      Origin: British
Molho Piri-piri (Portuguese Piri-piri Sauce)      Origin: Portugal	Moroccan Chicken Harira      Origin: Morocco	Mrs Beeton Brown Apple Sauce      Origin: British
Moli Moli de Oloco      Origin: Mozambique	Moroccan Chickpea Soup      Origin: Morocco	Mrs Beeton Cowslip Wine      Origin: British
Molleux chocolat cour de framboise (Chocolate Tarts with Raspberry Filling)      Origin: France	Moroccan Harira      Origin: Morocco	Mrs Beeton Herodotus Pudding      Origin: Britain
Mologathanni Soup      Origin: Sri Lanka	Moroccan Haroseth      Origin: Morocco	Mrs Beeton's Anchovy Sauce      Origin: Britain
Mologothannie      Origin: Sri Lanka	Moroccan Harost Balls with Dates, Sultanas and Nuts      Origin: Morocco	Mrs Beeton's Dutch Sauce      Origin: British
Molohiya (Chicken and Jute Mallow Stew)      Origin: Northern Cyprus	Moroccan Orange Salad      Origin: Morocco	Mrs Beeton's Recipe for Brill      Origin: Britain
Molokhia (Egyptian Greens Soup)      Origin: Egypt	Moroccan Shish Sesame Skewers      Origin: Morocco	Mrs Black's Plum Pudding      Origin: Scotland
Molter Lag Kake (Norwegian Cloudberry Layer Cake)      Origin: Norway	Moroccan Spice-rubbed Leg of Lamb      Origin: Morocco	Mshakiki (Comorian Kebabs)      Origin: Comoros
Mombasa Pumpkin Dessert      Origin: Kenya	Moroccan Spiced Lamb Shanks      Origin: Morocco	Mtedza Butter (Peanut Butter)      Origin: Malawi
Momo Achar      Origin: Nepal	Moroccan Spiced Olives      Origin: Morocco	Mtsolola à la viande (Bananas and Meat)      Origin: Mayotte
Monkfish Choo Chee Curry      Origin: Britain	Moroccan Vegetable Harira      Origin: Morocco	Muamba de Cabara (Goat Meat Muamba)      Origin: Angola
Monkfish Skewers with Coconut and Coriander      Origin: Britain	Moroccan-spiced Sea Bass Ceviche      Origin: African Fusion
Monkfish with Potatoes, Artichokes and Prosciutto      Origin: Britain	Moroccan-style Fish and Couscous Parcels      Origin: Fusion

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