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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Poulet Colombo      Origin: French Guiana	Pressure Cooker Curried Squash      Origin: Fusion	Puerto Rican Guava Paste      Origin: Puerto Rico
Poulet Créole (Creole Chicken)      Origin: Mauritius	Pressure Cooker Fish Soup      Origin: Britain	Puerto Rican Pasteles (Meat-stuffed Masa Pockets)      Origin: Puerto Rico
Poulet Kédjénou (Kédjénou Chicken)      Origin: Cote dIvoire	Pressure Cooker Lemon Cheesecake      Origin: Canada	Puff-paste Patties      Origin: Britain
Poulet Véronique (Chicken Véronique)      Origin: France	Pressure Cooker Mango Chutney      Origin: Britain	Puffball Schnitzel      Origin: Germany
Poulet Yassa (Chicken yassa)      Origin: Senegal	Pressure Cooker Massaman Beef Curry      Origin: Britain	Puhul Dosi (Sri Lankan Winter Melon Candy)      Origin: Sri Lanka
Poulet Yassa (Chicken Yassa)      Origin: Gambia	Pressure Cooker Pesce al Cartoccio (Pressure Cooker Fish in Parcels)      Origin: Italy	Puli Pithe      Origin: India
Poulet Yassa (Chicken Yassa)      Origin: Guinea-Bissau	Pressure Cooker Pumpkin Cheesecake      Origin: American	Pulla (Finnish Sweet Cardamom Raisin Bread)      Origin: Finland
Poulet Yassa Burkinabé (Burkinabe Chicken Yassa)      Origin: Burkina Faso	Pressure Cooker Rhubarb Suet Pudding      Origin: Britain	Pulled Pork Tacos      Origin: America
Poulet Yassa de Guinée (Guinean Poulet Yassa)      Origin: Guinea	Pressure Cooker Seville Orange Marmalade      Origin: Britain	Pullum Anethatum (Aniseed Chicken)      Origin: Roman
Poulet Yassa Malienne (Malian Chicken Yassa)      Origin: Mali	Pressure Cooker Spiced Prune Chutney      Origin: Britain	Pullum cum Olivis Columbadibus (Boiled Chicken with Columbadian Olives)      Origin: Roman
Poulet Yassa Mauritanienne (Mauritanian Chicken Yassa)      Origin: Mauritania	Pressure Cooker Steamed Fruit Pudding      Origin: Britain	Pullum Elixum ex Iure Suo (Chicken in its Own Broth)      Origin: Roman
Poulette Sauce      Origin: Britain	Pressure Cooker Steamed Rhubarb and Ginger Pudding      Origin: Britain	Pullum Elixum ex Iure Suo (Boiled Chicken with Boiled Egyptian Beans)      Origin: Roman
Pounded Banana      Origin: Burundi	Pressure Cooker Thai Red Curry      Origin: Britain	Pullum Numidicum (Numidian Guinea Fowl)      Origin: Roman
Poutou      Origin: Mayotte	Pressure Cooker Vegetable and Coconut Curry      Origin: Fusion	Pulpo con salsa cítrica de mango (Octopus with citrus mango sauce)      Origin: Easter Island
Powsowdie      Origin: Scotland	Pretty in Pink Strawberry Cupcakes      Origin: American	Pultes Tractogalatae (Pottage of Pastry and Milk)      Origin: Roman
Prassa (Leek and Rice Stew)      Origin: Armenia	Prik Gaeng Panang (Panang Red Curry Paste)      Origin: Thailand	Pumpes (Pork Meatballs)      Origin: England
Prawn Cocktail      Origin: Britain	Primrose Tartlets      Origin: Britain	Pumpkin and Banana Bread      Origin: England
Prawn Laksa      Origin: Malaysia	Prune and Armagnac Soufflé with Armagnac Custard      Origin: Britain	Pumpkin and Orange Cake with Cashew Cream      Origin: Britain
Prawn Laksa      Origin: Cocos Islands	Prune, Apricot and Onion Skewers      Origin: Fusion	Pumpkin and Rice Chicken Soup      Origin: American
Prawn Puri      Origin: Britain	Prune-stuffed Chicken      Origin: Israel	Pumpkin Brownies      Origin: Britain
Prawn Stuffed Avocados      Origin: British	Psari Savoro (Fish in Savoury Sauce)      Origin: Cyprus	Pumpkin Cheesecake Pie      Origin: American
Prawn-stuffed Trout      Origin: Britain	Psarosoupa (Fish Soup)      Origin: Cyprus	Pumpkin Chelsea Buns      Origin: Britain
Preiselbeere Sahnetorte (Cowberry Cream Cake)      Origin: Germany	Psarossoupa Avgolemno (Fish Soup with Egg and Lemon)      Origin: Greece	Pumpkin Drop Scones      Origin: American
Prekese Drink (Soup Perfume Bean Drink)      Origin: Ghana	Psemeno kotopoylo me te saltsa lemoni-maintanou (Roasted Chicken With Lemon-Parsley Sauce)      Origin: Greece	Pumpkin Hummus      Origin: American
Preserved Apricots      Origin: Britain	Psoai (Pork in Piquant Sauce)      Origin: Roman	Pumpkin Muffins      Origin: American
Preserved Bilberries      Origin: Britain	Pudding and Souse      Origin: Barbados	Pumpkin Parcels with Chilli and Lime      Origin: Britain
Preserved Lemons      Origin: North Africa	Pudding Egusi (Egusi Pudding)      Origin: Cameroon	Pumpkin Pie Bars      Origin: American
Preserved Pine-apple      Origin: American	Pudim de Laranja (Orange Pudding)      Origin: Mozambique	Pumpkin Pie Crumble      Origin: Britain
Preserved Pippins      Origin: American	Pudim de Leite (Milk Pudding)      Origin: Cape Verde	Pumpkin Pie with Gingersnap Crust      Origin: American
Preserved Plums      Origin: American	Pudim de Peixe (Fish Pudding)      Origin: Mozambique	Pumpkin Skin Confit      Origin: South Africa
Preserved Quinces      Origin: American	Pudim de Peixe (Fish Pudding)      Origin: Cape Verde	Punch à la Vanille (Vanilla Punch)      Origin: Madagascar
Pressure Cooker Blackberry Suet Pudding      Origin: Britain	Pudín de Pan (Bread Pudding)      Origin: Gibraltar	Punch Coco (Coconut Punch)      Origin: Comoros
Pressure Cooker Blackcurrant Jam      Origin: Britain	Pudina Chutney (Mint Chutney)      Origin: India
Pressure Cooker Chicken Korma      Origin: Fusion	Pudina tal-Hobz (Maltese Bread Pudding)      Origin: Malta

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