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 4179 recipes in total:

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Turks and Caicos Jerk Seasoning Paste      Origin: Turks Caicos	Veal Curry with Bananas      Origin: Uganda	Vincentian Buljol      Origin: Saint Vincent
Tuscan Ricotta Cheesecake      Origin: American	Veau à l'indienne (Indian-style veal)      Origin: France	Vindaloo Curry Paste      Origin: India
Tutu (Cornmeal Porridge with Black-eyed Peas)      Origin: Aruba	Vegan Burritos      Origin: American	Vine Leaves Stuffed with Fennel, Salami and Eggs      Origin: Albania
Tvarahovy Kolác Treny (Czech Cheesecake)      Origin: Czech	Vegan Gluten-free Christmas Cake      Origin: Britain	Vinegar and Oil Pickled Mushrooms      Origin: Britain
Twelfth-night Cake      Origin: Britain	Vegetable Seekh Kebab      Origin: India	Vinum Murteum (Myrtle Wine)      Origin: Roman
Twmplen (Boiled Roly Poly)      Origin: Welsh	Vegetable Tagine      Origin: North Africa	Violet Flower Jelly      Origin: Britain
Two-crust Apple Pie      Origin: American	Vegetarian Haggis      Origin: Scotland	Virgin Bull Cocktail      Origin: Non-alcoholic
Tyttebœr Brød (Lingonberry Bread)      Origin: Denmark	Vegetarian Kibbeh      Origin: India	Virgin Eggnog      Origin: Britain
Uburobe (Plantain Sticks)      Origin: Burundi	Vegetarian Paneer Curry      Origin: Britain	Vitellina Fricta (Fried Veal)      Origin: Roman
Udang Masak Lemak Nenas (Pineapple Prawn Curry)      Origin: Malaysia	Velouté Sauce (Sauce Velouté)      Origin: France	Vitulinam sive Bubulam cum Porris (Veal or Beef with Leeks)      Origin: Roman
Ugandan Curried Potatoes      Origin: Uganda	Venison and Dark Chocolate Chili      Origin: Fusion	Vodka Mimosa Cocktail      Origin: Traditional Cocktail
Ugandan Matooke      Origin: Uganda	Venison Curry Bunny Chow      Origin: South Africa	Vyande Real (A Royal Dish)      Origin: England
Uli Petataws (Sweet Potato Fritters)      Origin: Indonesia	Venison Escalopes with Red Wine      Origin: Scotland	Waldmeister Bowle      Origin: Germany
Um Ali (Puff Pastry Milk Pudding)      Origin: Kuwait	Venison Kebab      Origin: South Africa	Waldmeistersirup (Sweet Woodruff Syrup)      Origin: Germany
Upma      Origin: Britain	Verjuice      Origin: England	Waldorf Hotel's Waldorf Salad      Origin: American
Urap (Steamed Vegetables with Coconut)      Origin: Brunei	Vermicelles (Vermicelli)      Origin: Mauritania	Wardonys in syryp (Pears in Syrup)      Origin: England
Urny Pudding      Origin: Scotland	Vermouth di Torino (Turin Vermouth)      Origin: Italy	Wassail      Origin: Britain
Urunda (Sweet Coconut Balls)      Origin: Sri Lanka	Verulam-style Curried Jackfruit      Origin: South Africa	Wastels yfarced (White Bread, Stuffed)      Origin: England
Uzum Receli (Grape Jam)      Origin: Turkey	Verwurrelt Gedanken (Deep-fried Carnival Pastry)      Origin: Luxembourg	Water Mint Jelly      Origin: Britain
Vínarterta (Icelandic Layer Cake)      Origin: Iceland	Very Berry Cupcakes      Origin: Britain	Watercress Greens      Origin: Britain
Vaca Atolada (Beef Ribs with Cassava)      Origin: Brazil	Very Blueberry Cheesecake      Origin: American	Watermint Flower Ice Cream      Origin: Britain
Valentine Cupcakes      Origin: Britain	Victorian Bombay Fried Semolina Pudding      Origin: Anglo-Indian	Wattakka Soup (Pumpkin Soup)      Origin: Sri Lanka
Valentine Flower Salad with Champagne Vinaigrette      Origin: Britain	Victorian Capillaire Syrup      Origin: Anglo-Indian	Weihnachtlich Eingelegter Kürbis (Christmas Pickled Pumpkin)      Origin: Germany
Valentine Lamb Steaks with Avocado and Sour Cream      Origin: American	Victorian Chicken Korma      Origin: Anglo-Indian	West Indian Cake      Origin: British
Valentine Raspberry Scones      Origin: Cornwall	Victorian Coconut Rice Pudding      Origin: Anglo-Indian	West Sumatran Fish Curry      Origin: Sumatra
Valerian Hot Chocolate      Origin: Britain	Victorian Dundee Cake      Origin: England	Wet Nelly      Origin: England
Vanilla Cake Mix Lemon Cake      Origin: American	Victorian Fuluri      Origin: Anglo-Indian	Wet Nelly II      Origin: England
Vanilla Sorbet      Origin: British	Victorian Jujube Long Plum Pickle      Origin: Anglo-Indian	Whim-Wham      Origin: Scotland
Vanilla-baked Plums      Origin: Britain	Victorian Mallie Malai      Origin: Anglo-Indian	Whip Syllabubs      Origin: Scotland
Varo      Origin: India	Victorian Plum Pudding      Origin: Britain	Whipod (White Pot)      Origin: Welsh
Varškės Spurgos (Lithuanian Curd Doughnuts)      Origin: Lithuania	Victorian Roast Goose      Origin: Britain	Whisky and Mustard Sauce      Origin: Scotland
Vary sy laoka malagasy (Malagasy Prawn Curry with Vanilla Rice)      Origin: Madagascar	Victorian Tomato Chutney      Origin: Anglo-Indian	White Aspic Jelly      Origin: British
Vasilopita (Greek New Year Bread)      Origin: Greece	Viennese Braised Red Cabbage      Origin: Austria
Vastlakuklid (Estonian Lenten Buns)      Origin: Estonia	Vincentian and Grenadinian Paime      Origin: Saint Vincent

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