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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Teisen Ddu Nadolig (Black Christmas Cake)      Origin: Welsh	Tex-Mex Meatball Tacos      Origin: America	The Publisher's Pudding      Origin: Britain
Teisen Dorth Margam (Margam Loaf Cake)      Origin: Welsh	Thai Chicken and Burdock Curry      Origin: Fusion	The Ultimate Roast Turkey      Origin: Britain
Teisen Dros Nos (Overnight Cake)      Origin: Welsh	Thai Chicken Soup with Ginger and Lime      Origin: Thailand	Thiakry      Origin: Guinea
Teisen Fferm (Farmhouse Cake)      Origin: Welsh	Thai Chilli Ice Cream      Origin: Fusion	Thiebou dieune (Street-style Senegalese Fish and Rice)      Origin: Senegal
Teisen Frau Gellyg Ffres a Mascarpone (Fresh Pear and Mascarpone Shortcake)      Origin: Welsh	Thai Chilli Sorbet      Origin: Fusion	Thiebou Kéthiakh (Rice with Dried Fish, Seafood and Vegetables)      Origin: Senegal
Teisen Frau Noswaith Lawen (Pan-fried Parsnips and Mushrooms with a Garlic and Parsley Crust)      Origin: Welsh	Thai Coconut and Rainbow-Pepper Chicken Soup      Origin: Thailand	Thiéré ak sow      Origin: Senegal
Teisen Geni (Huish Cake)      Origin: Welsh	Thai Green Curried Cod      Origin: Fusion	Three Cheese Ranch Dressing      Origin: American
Teisen Gri (Griddle Cake)      Origin: Welsh	Thai Green Curried Dandelion Roots and Chicken      Origin: Malaysia	Three-cheese Terrine      Origin: Andorra
Teisen Lap Margarîn (Margarine 'Teisen Lap')      Origin: Welsh	Thai Green Curry of Prawn and Fish      Origin: Thailand	Three-cornered Leek Pesto      Origin: Britain
Teisen Lard Ffermdy (Farmhouse Lardy Cake)      Origin: Welsh	Thai Green Curry Paste      Origin: Thailand	Three-cornered Leek Pesto      Origin: Britain
Teisen Llaeth Enwyn (Buttermilk Cake)      Origin: Welsh	Thai Green Curry Paste      Origin: Thailand	Thyme-scented Lamb with Almond Skordalia      Origin: Australia
Teisen Llaeth Enwyn (Soda Cake)      Origin: Welsh	Thai Green Curry Paste II      Origin: Thailand	Tiep bou wekh (White Senegalese Rice and Fish)      Origin: Senegal
Teisen Môn (Anglesey Cake)      Origin: Welsh	Thai Green Curry with Chicken of the Woods      Origin: Britain	Tiger-Nut Juice      Origin: Ghana
Teisen Mêl a Sinsir (Honey and Ginger Cake)      Origin: Welsh	Thai Hake Bites      Origin: South Africa	Tinga de Pollo (Chicken Tinga)      Origin: Mexico
Teisen Nadolig Wen (White Christmas Cake)      Origin: Welsh	Thai Mango Fish Curry      Origin: Thailand	Tipperary Biscuits      Origin: Scotland
Teisen Sbeis Eirin a Chnau (Spiced Plum and Nut Cake)      Origin: Welsh (Patagonia)	Thai Peanut Coconut Curry with Pheasant and Squash      Origin: Fusion	Tipsy Laird      Origin: Scotland
Teisen Simnel (Simnel Cake)      Origin: Welsh	Thai Pork Curry in the Burmese Style      Origin: Myanmar	Tiramisù #2      Origin: Italy
Teisen Sinamwn (Welsh Cinnamon Cake)      Origin: Welsh	Thai Red Curry Duck      Origin: Thailand	Tirana Romaine Salad      Origin: Albania
Teisen Tincar (Tinker's Cake)      Origin: Welsh	Thai Red Curry Paste      Origin: Thailand	Tirk Prahok (Fish Pickle Sauce)      Origin: Cambodia
Teisen y Cynhaeaf (Harvest Cake)      Origin: Welsh	Thai Red Curry Paste      Origin: Thailand	Tirk Trey Chu P'em (Sweet Fish Sauce)      Origin: Cambodia
Teisennau Cri Gwyl Santes Dwynwen (St Dwynwen's Day Pikelets)      Origin: Welsh	Thai Red Jackfruit Curry      Origin: Fusion	Tirk Umpel (Tamarind Sauce)      Origin: Cambodia
Teisennau Eog Dyfrdwy (Dee Salmon Fish Cakes)      Origin: Welsh	Thai Shrimp Soup      Origin: Thailand	Tisanam Barricam (Barley Soup with Dried Vegetables)      Origin: Roman
Teisennau Ffair Llangadog (Llangadog Fair Cakes)      Origin: Welsh	Thai Yellow Curry Paste      Origin: Thailand	Tisanam sic Facies (Barley Soup)      Origin: Roman
Teisennau Jam Spwng (Welsh Cheese Cakes)      Origin: Welsh	Thai-style Chicken Skewers      Origin: Fusion	Tishreeb Hummus (Chickpea Casserole)      Origin: Iraq
Tel Kadayıf (Kadaif Dessert)      Origin: Turkey	Thai-style Pollack Curry      Origin: Fusion	Tkemali Sauce      Origin: Georgia
Tempting Trifle Cheesecake      Origin: Britain	Thai-style Red Curry of Beef, Bamboo and Apple      Origin: Asian Fusion	Tlayuda      Origin: Mexico
Terbiyeli Pirincli Tavuk �°C7;orbası (Chicken Soup with Rice)      Origin: Turkey	Thai-style Red Rock Salmon Curry      Origin: Britain	To bake an Olyve-Pye      Origin: Britain
Teriyaki Sauce      Origin: Britain	Thai-style Red Seafood Curry      Origin: Fusion	To Candy Goos-berries.      Origin: England
Terong Belado (Spicy Aubergine)      Origin: Brunei	Thai-style Turkey Leftovers Curry      Origin: Fusion	To Candy Orange Peels      Origin: Britain
Terrine de Congue aux Algues (Conger Terrine with Seaweed)      Origin: France	Thakkali Meen Kari (Fish Tomato Curry)      Origin: India	To Dress a Hen, Mutton or Lamb the Indian Way      Origin: England
Terrine de saumoun aux Quatre algues (Terrine of Salmon with Quatre Algues)      Origin: France	The Author's Christmas Pudding      Origin: Britain	To Dress Crab      Origin: British
Terrine fraise chocolat blanc (Strawberry and White Chocolate Terrine)      Origin: France	The Most Kindely Way to Preserve Plums, Cherries, Gooseberries, &c.      Origin: England	To Drie Apricocks, Peaches, Pippins or Pearplums      Origin: England
Terrine Hwyaden, Porc a Mafon (Duck, Pork and Raspberry Terrine)      Origin: Welsh	The Poor Author's Pudding      Origin: Britain
Tesen Aval (Cornish Apple Cake)      Origin: England	The Printer's Pudding      Origin: Britain

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