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 5247 recipes in total:

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Scottish Fruit Tart with Whisky      Origin: Scotland	Semolina Kasha      Origin: Russia	Sheikh Kebab      Origin: India
Scottish Jugged Hare      Origin: Scotland	Senegalese Beef and Cabbage Curry      Origin: Senegal	Sheikh Mahshi      Origin: India
Scottish Kedgeree      Origin: Scotland	Senegalese Guava Juice (Jus de goyave sénégalais)      Origin: Senegal	Shellbread      Origin: Britain
Scottish Marmalade Bread and Butter Pudding      Origin: Scotland	Senegalese Lemon Soup      Origin: Senegal	Shemai (Sweet Vermicelli)      Origin: Bangladesh
Scottish Parkin with Lemon Sauce      Origin: Scotland	Sernik Krakowski (Polish Lattice Cheesecake)      Origin: Poland	Shi San Xiang Fen (Thirteen Spice Powder)      Origin: China
Scottish Rabbit Curry      Origin: Scotland	Serviceberry Mini Tarts      Origin: Canada	Shigni (Somali Hot Sauce)      Origin: Somalia
Scottish Snow Cake      Origin: Scotland	Serviceberry Muffins      Origin: Canada	Shikanji (Indian Lemonade)      Origin: India
Scurvy Grass and Rice      Origin: Britain	Sesame Orange Duckling      Origin: British	Shin Ngoa Lap (Spicy Beef Salad)      Origin: Laos
Sea Bass a la Grecque      Origin: France	Seville Orange Marmalade      Origin: Britain	Shirley Temple Cocktail      Origin: Non-alcoholic
Sea Blite with Crab and Vanilla Mayonnaise      Origin: Britain	Sewin Gyda Saws Perlysiau (Sea Trout with Herb Sauce)      Origin: Welsh	Shish Kebabs      Origin: Britain
Sea Purslane, Potatoes and Peas      Origin: Britain	Sewin with Samphire and Laver Purée      Origin: Britain	Shish Tawuq (Chicken Kebab with Bharat Spices)      Origin: Syria
Sea Spaghetti and Carrot Salad      Origin: Ireland	Sewin yn y Badell (Pan-fried Sea Trout)      Origin: Welsh	Shorba      Origin: Sudan-a
Sea-buckthorn Berry Jelly with Italian Flavours      Origin: Britain	Sfenz (Libyan Hanukkah Doughnuts)      Origin: Libya	Shorbat Adas (Jordanian Red Lentil Soup)      Origin: Jordan
Sea-buckthorn Berry Syrup      Origin: Britain	Sgoniau Bricyll a Chnau Ffrengig (Apricot and Walnut Scones)      Origin: Welsh	Shorbat Adas (Lebanese Red Lentil Soup)      Origin: Lebanon
Sea-buckthorn Berry Vinegar      Origin: Britain	Sgoniau Ceirios (Cherry Scones)      Origin: Welsh	Shorbet Ads (Sudanese Lentil Soup)      Origin: Sudan
Sea-buckthorn Cheesecake      Origin: Britain	Sgoniau Mam (Mum's Batch Scone)      Origin: Welsh	Shoyu Chicken      Origin: Hawaii
Sea-buckthorn Jam      Origin: Britain	Sgoniau Melys (Sweet Scones)      Origin: Welsh	Shrewsbury Biscuits      Origin: England
Sea-buckthorn Jelly      Origin: Britain	Sgoniau Sawrus (Savoury Scones)      Origin: Welsh	Shrimp Sauce      Origin: Britain
Sea-buckthorn Parfait      Origin: Britain	Shahi Chicken Korma      Origin: India	Shrimp Sauce      Origin: British
Sea-buckthorn Pudding      Origin: Finland	Shaiyah (Pan-fried Meat)      Origin: South Sudan	Shurpa      Origin: Uzbekistan
Sea-buckthorn Schnapps      Origin: Denmark	Shalgham Korma (Turnip Curry)      Origin: India	Shuwa (Slow-cooked Spicy Lamb)      Origin: Oman
Seafood Amok      Origin: Cambodia	Sharaab el toot (Mulberry Syrup)      Origin: Lebanon	Shuwa II      Origin: Oman
Seafood and Bacon Kebabs      Origin: Britain	Sharba Ramadan (Ramadan Soup)      Origin: Libya	Sibierskie Pelmeni (Siberian Meat Dumplings)      Origin: Siberia
Seafood Pastechi      Origin: Sint Eustatius	Sharbat Adas (Libyan Lentil Soup)      Origin: Libya	Sicilian Fish Sauce      Origin: Italy
Seafood Pastechi      Origin: Saba	Sharbat Gulab (Rose Petal Sharbat)      Origin: India	Sicilian Lemon Polenta Cake      Origin: Italy
Seafood Pastechi      Origin: Aruba	Sharbat Libya (Libyan Soup)      Origin: Libya	Sierra Leone Rice Akara      Origin: Sierra Leone
Seafood Pastechi      Origin: Curacao	Shark and Bake      Origin: Trinidad	Sierra Leonean Ginger Beer      Origin: Sierra Leone
Seafood-stuffed Morel Mushrooms      Origin: America	Shashlyk      Origin: Azerbaijan	Sierra Leonean Rice Bread      Origin: Sierra Leone
Sehriyeli Sebze �°C7;orbası (Vegetable Soup with Vermicelli)      Origin: Turkey	Shata      Origin: Sudan-a	Sierra Leonian Rice Bread      Origin: Sierra Leone
Seik Kawab (Seikh Kebab)      Origin: Anglo-Indian	Shatkora Achar (Bangladeshi Shatkora Pickle)      Origin: Bangladesh	Silsi (Eritrean Tomato Sauce)      Origin: Eritrea
Sekanjabin      Origin: Roman	Shatkora Beef Curry BIR      Origin: Britain	Simaya Pashka (Easter Cheese Cake)      Origin: Russia
Selkirk Bannock      Origin: Scotland	Shattoo Water      Origin: Dominica	Simit (Turkish sesame bread rings)      Origin: Turkey
Selsig Cig Eidion a Mêl (Beef Sausages and Honey)      Origin: Welsh	Shav (Cold Polish Sorrel Soup)      Origin: Poland
Selsig Cymreig Gyda Phinafal (Pigs in Blankets with Pineapple)      Origin: Welsh	Shawarma-style pulled lamb with tahini-yogurt dressing      Origin: Fusion

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