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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Roast Leg of Goat      Origin: Britain	Rooibos Tea Bread      Origin: South Africa	Rujak Brunei (Spiced Fruit Salad)      Origin: Brunei
Roast Leg of Lamb      Origin: Greece	Ropa Vieja      Origin: Cuba	Rum and Raisin Caramel Sauce      Origin: Britain
Roast Leg of Lamb with Moroccan Spices      Origin: African Fusion	Rosatum Siue Rosa Sic Facies (Rose wine, made without roses)      Origin: Roman	Rum Cake      Origin: British Virgin Islands
Roast Megrim with Parsley and Caper Butter      Origin: England	Rose Hip and Whitebeam Berry Jelly      Origin: Britain	Rum Cake      Origin: US Virgin Islands
Roast Michelmas Goose with Apples and Prunes      Origin: Northern Ireland	Rose Hip and Wild Service Berry Jelly      Origin: Britain	Rum Raisin Cheesecake      Origin: Britain
Roast Monkfish Tail with Garlic and Rosemary      Origin: British	Rose Hip Apple Sauce      Origin: American	Rummed Yams      Origin: Aruba
Roast Pumpkin on Lamb's Lettuce      Origin: Britain	Rose Hip Coulis      Origin: Ireland	Rupjmaize (Latvian Rye Bread)      Origin: Latvia
Roast Quince Fool with Madeira      Origin: South Africa	Rose Hip Leather      Origin: Britain	Rupjmaizes Kārtojums (Latvian Layered Rye Bread Dessert)      Origin: Latvia
Roast Red Bell Pepper and Garlic Sauce      Origin: British	Rose Hip Marmalade      Origin: American	Russhewses of Fruyt (Fruit Patties)      Origin: England
Roast Red Pepper Sauce      Origin: Fusion	Rose Hip Pudding      Origin: American	Rwandan Beef Stew      Origin: Rwanda
Roast Salmon Chowder      Origin: Britain	Rose Hip Sorbet      Origin: Britain	Rygh in sauce (Ruffe in Sauce)      Origin: England
Roast Tomato and Bell Pepper Sauce      Origin: British	Rose Hip Soup      Origin: Britain	Rødgrød med Fløde (Danish Red Berry Pudding)      Origin: Denmark
Roast Tomato Bharta      Origin: Anglo-Indian	Rose Petal Drop Scones      Origin: Britain	Süßer Hirsebrei (Sweet Millet Porridge)      Origin: Namibia
Roast Turkey with Herbs      Origin: Britain	Rose Petal Jelly      Origin: Britain	Saare jerk-sealiha (Island Jerk Pork)      Origin: Dominica
Roast Veal Loin with Garlic, Rosemary and Lemon Pesto      Origin: Britain	Rose-hip Syrup      Origin: Britain	Saba Breadfruit Curry      Origin: Saba
Roast Venison with Elderberries and Lavender Vinegar      Origin: Britain	Rosebay Willowherb Cordial      Origin: Britain	Saba Callaloo      Origin: Saba
Roast Wild Duck      Origin: Britain	Rosebay Willowherb Jelly      Origin: American	Saba Spice Cake      Origin: Saba
Roast Wild Mallard with Chanterelles      Origin: Britain	Rosee (Rose Pudding)      Origin: England	Sabah Tempoyak (Durian Tempoyak)      Origin: Malaysia
Roasted Breadfruit and Fried Jackfish      Origin: Saint Vincent	Rosehip and Crab Apple Jelly      Origin: Britain	Saban Curry Conch (Saban Curry Conchs)      Origin: Saba
Roasted breadfruit and smoked herring      Origin: Saint Lucia	Rosehip and Rowan Marmalade      Origin: Britain	Sabich      Origin: Israel
Roasted fish with Eluit el Tuu      Origin: Palau	Rosehip Jelly      Origin: Britain	Saboera Biscuits      Origin: South Africa
Roasted Kalettes with Basa Fillets and Anchovies      Origin: Britain	Rosehip Purée      Origin: Fusion	Sabzi Polo ba Mahi (Fried Fish with Saffron and Herb Rice)      Origin: Iran
Robinson      Origin: Martinique	Rote Grütze (German Red Berry Dessert)      Origin: Germany	Sach Ko Nung Slirk S'krey Chomkak (Lemongrass Beef Kebab)      Origin: Cambodia
Rochers Congolaise (Congolese Rock Cakes)      Origin: Congo	Rougail de Mangues Vertes (Green Mango Rougail)      Origin: Madagascar	Sach Ko Tirk Prahok (Beef in Fish Sauce)      Origin: Cambodia
Rock Cakes      Origin: Britain	Rougail Mangue (Mango Rougail)      Origin: Reunion	Saffron and Fig Risotto      Origin: Italy
Rock Samphire Salsa Verde      Origin: Britain	Roulade Sévigné (Sévigné Roulade)      Origin: France	Saffron Bread      Origin: England
Rocky Road Cheesecake Pudding      Origin: America	Rowan and Apple Jelly      Origin: Britain	Safou a la Sauce Tomate (Bush Pears in Tomato Sauce)      Origin: Cameroon
Roli Poli Mwyar Duon (Blackberry Suet Pudding)      Origin: Welsh	Rowan and Orange Marmalade      Origin: Britain	Safra (Semolina and Date Cake)      Origin: Libya
Rolled Spotted Dick      Origin: Britain	Rowan Jelly      Origin: Britain	Sage and Lemon Poussin      Origin: Britain
Roof Tile Crackers      Origin: Britain	Rowan Jelly Glazed Ham      Origin: Britain	Sage Jelly      Origin: Britain
Rooh Afza (Rose Water Tonic)      Origin: India	Royal Icing      Origin: Britain	Sago Pudding with Gula Malacca      Origin: Singapore
Rooibos and Apricot Muffins      Origin: South Africa	Rozha z Tsukrom (Ukrainian Rose Preserve)      Origin: Ukraine	Sahina      Origin: Trinidad
Rooibos Iced Tea      Origin: Namibia	Rubinovyj Krasnyj Borshh (Ruby Red Borscht)      Origin: Russia
Rooibos Poached Pears      Origin: South Africa	Rujak (Spicy Fruit Salad)      Origin: Indonesia

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