FabulousFusionFood's Fruit-based Recipes 54th Page

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 6673 recipes in total:

Page 54 of 67

Samia' Metchou Peng Pa (Khmer Fish Stew with Lemongrass)      Origin: Cambodia	Sathe Curry (Beef and Coconut Curry)      Origin: Sri Lanka	Savoury Baked Island Chicken      Origin: British Virgin Islands
Samish Mirchi Soup (Mulligatawny Soup)      Origin: India	Satini Mangue Vert (Mauritian Mango Chutney)      Origin: Mauritius	Savoury Party Bites      Origin: Britain
Samlar Machu (Cambodian Sour Soup)      Origin: Cambodia	Satsabeli Bazha (Poultry in Walnut Sauce)      Origin: Georgia	Savoury Potato Waffles      Origin: Britain
Samlor Korko (Cambodian 'Mixing Soup')      Origin: Cambodia	Sattoo      Origin: India	Savoury Pottage      Origin: British
Samlor Machu Trey (Sweet and Sour Soup with Fish)      Origin: Cambodia	Sauce à L'Aurore      Origin: British	Sawine (Trini Sweet Baked Noodles)      Origin: Trinidad
Samoan Poi (Mashed Bananas with Coconut Cream)      Origin: Samoa	Sauce à la Matelote      Origin: British	Saws Bara Lawr (Laverbread Sauce)      Origin: Welsh
Samp and Beans Croquettes      Origin: South Africa	Sauce à la Noix de Coco (Coconut Sauce)      Origin: Togo	Saws Criafol (Rowanberry Jelly)      Origin: Welsh
Samphire and Crab Salad      Origin: Britain	Sauce Aïoli (Garlic Mayonnaise)      Origin: France	Saws Madeira (Madeira Sauce)      Origin: Welsh
Samphire with Girolles      Origin: Scotland	Sauce au Citron (Lemon Sauce)      Origin: France	Sawse Madame      Origin: Britain
Šampita (Meringue Cake)      Origin: Bosnia	Sauce au Cumin (Sauce with Cumin)      Origin: France	Sayadieh Samak (Baked Fish with Rice)      Origin: Saudi Arabia
Samrdhh Murgh Jaipuri (Jaipuri Chicken Curry)      Origin: India	Sauce aux Arachides (Guinean Peanut Sauce)      Origin: Guinea	Sbiaat      Origin: Morocco
Samsas (Sweet Nutty Samosas)      Origin: Bangladesh	Sauce aux Champignons et Citron (Mushroom and Lemon Sauce)      Origin: Congo	Scallop and Prawn Chu Chee      Origin: Thailand
Samusa aux Crevettes Réunionaise (Reunion Shrimp Samosas)      Origin: Reunion	Sauce Bâtarde      Origin: France	Scallop Devils on Horseback with Prunes      Origin: Britain
Sancocho de siete carnes (Seven meat stew)      Origin: Dominican Republic	Sauce Blanche      Origin: France	Sceallóga curaithe (Curry Chips)      Origin: Ireland
Sanddorn-Muffin (Sea-buckthorn Muffins)      Origin: Germany	Sauce camelyne (Cinnamon Sauce)      Origin: England	Schalada      Origin: Morocco
Sangkhaya Fakthong (Custard Pumpkin)      Origin: Thailand	Sauce Chien (Dog Sauce)      Origin: Guadeloupe	Schug (Middle Eastern Hot Pepper Dip)      Origin: Middle East
Sangría Especial (Special Sangria)      Origin: Spain	Sauce Chien (Dog Sauce)      Origin: Martinique	Schurbat Adas Ma Qar (Iraqi Lentil and Pumpkin Soup)      Origin: Iraq
Sangria      Origin: Spain	Sauce Chien      Origin: Saint Barthelemy	Schwaebischer Träubleskuchen (Swabian Redcurrant Cake)      Origin: Germany
Sangria Seca      Origin: Non-alcoholic	Sauce Chien      Origin: Sint Maarten	Schweinefleisch mit Wurzelgemüse und Äpfeln (Pork with Root Vegetables and Apples)      Origin: Germany
Sao Tomean Feijoada      Origin: Sao Tome	Sauce for a boiled turkey      Origin: British	Schweineschnitzel (Pork Schnitzels)      Origin: Germany
Sara Lee Pound Cake      Origin: American	Sauce for Roast Capon      Origin: British	Scolloped Cockles      Origin: British
Sarajevo Okra Soup      Origin: Bosnia	Sauce for Wildfowl      Origin: British	Scolloped Collops      Origin: British
Sarapatel      Origin: India	Sauce Madame      Origin: England	Scolloped Lobster      Origin: British
Sarda ita Fit (Bonito are Prepared Thus)      Origin: Roman	Sauce Poulette      Origin: France	Scolloped Mussels      Origin: British
Sarda ita fit (Stuffed Bonito)      Origin: Roman	Sauce Robert      Origin: British	Scolloped Oysters      Origin: British
Sardine Kelaguen      Origin: Guam	Sauce sarzyne (Saracen Sauce)      Origin: England	Scone and Butter Pudding      Origin: Scotland
Sardine Kelaguen      Origin: Northern Mariana Islands	Sauce Suprême      Origin: France	Scotch Bonnet Pepper Sauce      Origin: Jamaica
Sardines with Chermoula      Origin: Western Sahara	Sauce Tomate (Tomato Sauce)      Origin: France	Scotch Broth      Origin: British
Sardinhas Assadas (Grilled Sardines)      Origin: Portugal	Sauce Verde      Origin: Italy	Scotch Broth      Origin: Scotland
Sareng Thongba (Manipuri Catfish Curry)      Origin: India	Saudi Baharat      Origin: Saudi Arabia	Scotch Broth Soup      Origin: Scotland
Sarikayo Telor (Steamed Egg and Coconut Milk Pudding)      Origin: Indonesia	Sausage Ragu      Origin: Britain	Scotch Broth with Pepper Dulse      Origin: Scotland
Saté (Marinated Kebabs)      Origin: Aruba	Sausage, Apple and Cranberry Stuffing      Origin: American	Scotch Collops      Origin: British
Satay      Origin: Indonesia	Sauté de Lapin (Sauté of Rabbit)      Origin: France
Satay Chicken Curry      Origin: Malaysia	Savoiardi Biscuits      Origin: Italy

Page 54 of 67