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 5078 recipes in total:

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Wild Greens Fritters      Origin: Britain	Xató (Salt Cod and Tuna Salad)      Origin: Spain	Zahlouk      Origin: Morocco
Wild Greens Gnocci in Tomato Sauce      Origin: Britain	Xerém Tradicional (Traditional Xerem)      Origin: Cape Verde	Zahtar-spiced Barbecued Goat      Origin: Jordan
Wild Mushroom Stuffed Potato Cakes      Origin: Britain	Xinjiang Lamb Skewers      Origin: Fusion	Zahtar-spiced Barbecued Mutton      Origin: Jordan
Wild Plum Cheese      Origin: Britain	Xinxim (Brazilian Chicken and Crayfish in Peanut Sauce)      Origin: Brazil	Zalatina (Pork in Lemon and Vinegar Jelly)      Origin: Cyprus
Wild Plum Jam      Origin: Britain	Y Gacen Amhosibl (The Impossible Cake)      Origin: Welsh	Zambezi Fish Bobotie      Origin: Zimbabwe
Wild Plum Ketchup      Origin: Fusion	Yalanchy Sarma (Armenian Stuffed Vine Leaves)      Origin: Armenia	Zambian Piri Piri      Origin: Zambia
Wild Plum Pie      Origin: Britain	Yalanci Dolma (Stuffed Vine Leaves)      Origin: Northern Cyprus	Zander Balaton (Poached Fillet of Zander)      Origin: Hungary
Wild Plum Preserve      Origin: Britain	Yambo      Origin: Aruba	Zanzibar Fish Curry      Origin: Tanzania
Wild Plum Sauce for Roast Pork      Origin: Britain	Yarrow Tea      Origin: Britain	Zanzibar Pilau      Origin: Tanzania
Wild Service Berry and Apple Jam      Origin: British	Yassa Au Poulet de la Casamance (Chicken Yassa in the Manner of Casamarance)      Origin: Senegal	Zaphulis Tolma (Stuffed Summer Vegetables)      Origin: Azerbaijan
Wild Service Berry Flour      Origin: France	Yassa Poulet (Chicken Yassa)      Origin: Senegal	Zarzuela de Mariscos (Seafood Zarzuela)      Origin: Spain
Wild Service Berry Tart      Origin: British	Yeast-based Simnel Cake      Origin: American	Zereshk Polo ba Morgh (Saffron Chicken with Barberry Rice)      Origin: Iran
Wild Spring Flower Salad      Origin: Britain	Yeasted Barm Brack      Origin: Ireland	Zimbabwean Malva Pudding      Origin: Zimbabwe
Wild Strawberry Sauce      Origin: Britain	Yeasted Currant Loaf      Origin: Britain	Zimbabwean Sweet Potato Biscuits      Origin: Zimbabwe
Wild Violet Flower Lemonade      Origin: Britain	Yellow Curry with Swiss Chard and Tofu      Origin: Fusion	Zitumbuwa (Banana Fritters)      Origin: Malawi
Wildberry Crisp      Origin: British	Yellow Rice with Raisins      Origin: Southern Africa	Zitumbuwa (Banana Fritters II)      Origin: Malawi
Wimbledon Cake      Origin: British	Yoghurt and Honey Pancakes with Citrus Fruit      Origin: Britain	Zitumbuwa (Malawian Banana Fritters)      Origin: Malawi
Windy Pasty      Origin: England	Yoghurt Chutney Dipping Sauce      Origin: Zimbabwe	Zoborodo Drink      Origin: Nigeria
Wine Sauce for Puddings      Origin: British	Yoghurt Lamb Steaks with Minted Yoghurt      Origin: Britain	Zupa di Pesce (Seafood Soup)      Origin: Cayman Islands
Wine Sauce for Sweet Puddings      Origin: Britain	Yorkshire Curd Tart      Origin: England	Zuppa di Ciliege (Stewed Cherries)      Origin: San Marino
Winter Rice Pudding with Dried Fruit      Origin: China	Youvarlakia Soupa Avgolemono (Meatball Soup with Egg and Lemon)      Origin: Greece	Zuppa di lenticchie di Capodann (Italian New Year Lentil Soup)      Origin: Italy
Wisteria Beer      Origin: America	Ys du (Bilberry Tart)      Origin: England	Zurbiyaan      Origin: Yemen
Wisteria Flower Jam      Origin: Britain	Yuletide Fruit Bread      Origin: England	Žuvies kukuliai (Linden Flower Tea)      Origin: Lithuania
Wisteria, Linden and White Wine Lollies      Origin: Britain	Zürcher Geschnetzeltes (Cut Meat, Zürich Style)      Origin: Switzerland	Zviyo (Millet Porridge)      Origin: Zimbabwe
Woodruff Panna Cotta      Origin: Italy	Zabadee el Mishmish (Egyptian Apricot Mousse)      Origin: Egypt	Πλατσέντα Λέσβου (Lesbos Placenta)      Origin: Greece
Xarba Arbija (Libyan Soup)      Origin: Libya	Zafrani Murgh      Origin: India	レアチーズケーキ (Japanese Rare Cheesecake)      Origin: Japan

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