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 5061 recipes in total:

Page 46 of 51

Sugarplum Turkish Delights      Origin: Britain	Swiss Roll Frozen Cake      Origin: South Africa	Tam Som (Lao Green Papaya Salad)      Origin: Laos
Sukuma Wiki      Origin: Kenya	Swiss-style Muesli      Origin: Switzerland	Tamarillo and Beef Curry      Origin: Fusion
Summer Berries with Warm Sabayon Glaze      Origin: Britain	Swordfish Steaks with Chermoula      Origin: South Africa	Tamarind Paste      Origin: Indonesia
Summer Berry Loaf      Origin: Britain	Swper 'Sgadan (Welsh Herring Supper)      Origin: Welsh	Tamil Nadu Sambar Curry      Origin: India
Summer Tomato Soup      Origin: British	Syllabub      Origin: Britain	Tamina (Semolina Dessert)      Origin: Niger
Summer Vegetable Parcels      Origin: British	T'fina Aricha (Beef and Wheat Stew)      Origin: Tunisia	Tandoori Chicken      Origin: India
Summer Vegetable Stew      Origin: Britain	Tabah Moostafah (Tagine of Marrakech Lamb)      Origin: Morocco	Tandoori King Prawns      Origin: Britain
Sumo de Cabaceira (Baobab Fruit Juice)      Origin: Guinea-Bissau	Tabbouleh      Origin: Lebanon	Tandoori Lamb Chops      Origin: Britain
Sun-dried Tomato and Garlic Pesto      Origin: Italy	Tabbouleh with Pomegranate      Origin: Lebanon	Tandoori Paste      Origin: Fusion
Superlative Mincemeat      Origin: British	Table Harissa Sauce      Origin: Tunisia	Tandoori Roast Chicken      Origin: Fusion
Supoesi (Papaya and Tapioca Soup)      Origin: Samoa	Tabouleh (Parsley and Bulgur Wheat Salad)      Origin: Middle East	Tandoori Roast Guinea Fowl      Origin: Fusion
Supoesi (Papaya and Tapioca Soup)      Origin: American Samoa	Tacos de Comida Callejera (Mexican Street-food Tacos)      Origin: Mexico	Tanghulu (Candied Fruit Skewers)      Origin: China
Sur kirsebærsyltetøy (Sour Cherry Jam)      Origin: Norway	Tacos di Pesce (Fish Tacos)      Origin: Mexico	Tangy Butter      Origin: British
Surf and Turf Kebabs      Origin: Britain	Tafell Fricyll a Cheirch (Apricot and Oat Slice)      Origin: Welsh	Tangy Pork Fillet      Origin: Britain
Surinamese Nasi Goreng      Origin: Suriname	Tagine Almaaz bil Beleh (Goat Tagine with Dates)      Origin: Morocco	Tannia and Pineapple Fritters      Origin: Saint Kitts
Şurpa (Shurpa)      Origin: Turkmenistan	Tagine bel Ghamli wal Barkouk wa Geijlane (Lamb Tagine with Prunes and Sesame Seeds)      Origin: Morocco	Tannia Fritters      Origin: Dominica
Surun Cyffaith Poeth (Hot Sour Confection)      Origin: Welsh	Tagine de Daurade (Tagine of Sea Bream)      Origin: Morocco	Tansy Cordial      Origin: Britain
Suss-Saures Rotkraut (Sweet and Sour Red Cabbage)      Origin: Germany	Tagine Lahm bil Beleh (Lamb Tagine with Dates)      Origin: Morocco	Tantallon Cakes      Origin: Scotland
Svíčková na smetaně      Origin: Czech	Tagine of Lamb with Pumpkin      Origin: North Africa	Tanzanian Meat Stew      Origin: Tanzania
Swazi Babotie      Origin: eSwatini	Tagine of Yam, Carrots and Prunes      Origin: Algeria	Tanzanian Pineapple Salad      Origin: Tanzania
Swedish Chicken Salad      Origin: Sweden	Tagliarini al Porcini      Origin: Italy	Tanzanian Plantain Curry      Origin: Tanzania
Sweet Cicely and Lemon Drizzle Cupcakes      Origin: Britain	Tagliarini with Gurnard, Parsley, Garlic and Sea Spaghetti      Origin: England	Tapado (Seafood Soup)      Origin: Guatemala
Sweet Cicely and Wild Thyme Flavoured Labnah      Origin: Lebanon	Tahinat el Beid (Tahini with Eggs)      Origin: Lebanon	Tapenade      Origin: Spain
Sweet Lamb Fillet      Origin: British	Tahini Pekmez (Tahini and Grape Molasses)      Origin: Turkey	Tapenade Monegasque (Monaco-style Tapenade)      Origin: Monaco
Sweet Maple Chicken      Origin: Canada	Tahitian Fish      Origin: Norfolk Island	Tapp's Sauce      Origin: Anglo-Indian
Sweet Pizza Dough      Origin: American	Taioro      Origin: Tahiti	Taramasalata      Origin: Greece
Sweet Potato and Coconut Soup      Origin: Pitcairn Islands	Taiwanese Hot Pot      Origin: Taiwan	Tarbooz ke Chilke ki Sabji (Watermelon Rind Curry)      Origin: India
Sweet Potato Bread      Origin: Britain	Tajin Seasoning      Origin: Mexico	Tariwala Murgh (Home-style Chicken Curry)      Origin: India
Sweet Potato Casserole      Origin: Bermuda	Tajine de chameau aux abricots secs (Camel tagine with dried apricots)      Origin: Mali	Taro aux Fruits de Mer (Taro with Seafood)      Origin: Cote dIvoire
Sweet Potatoes Stuffed with Cranberry Sauce      Origin: American	Tajine de Poulet au Miel et Abricots (Chicken Tagine with Honey and Apricots)      Origin: Morocco	Tart au Citron (French Lemon Tart)      Origin: France
Sweet Sattu      Origin: India	Tajine Msir Zeetoon (Chicken with Lemon and Olives)      Origin: Middle East	Tart au Citron Vert avec Sauce Cassis (Lime Tart with Cassis Sauce)      Origin: France
Sweeten Biscuit      Origin: Pitcairn Islands	Takihi      Origin: Niue	Tart de ffruyte (A Fruit Pie)      Origin: England
Swiss Roll      Origin: Britain	Talautu (Coconut and Pineapple Dessert)      Origin: Papua New Guinea
Swiss Roll 2      Origin: British	Tam Mak Hoong (Laotian Papaya Salad)      Origin: Laos

Page 46 of 51