FabulousFusionFood's Fruit-based Recipes 56th 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:

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Shokolaadikook odrajahu (Chocolate Cake with Barley Flour)      Origin: Estonia	Singapore Hot Sweet chilli Sauce      Origin: Singapore	Slow-roasted Lamb with Advieh      Origin: Fusion
Shorba      Origin: Sudan-a	Sint Eustatian Goat Water      Origin: Sint Eustatius	Slow-roasted Pork Shoulder with Spiced Apple Relish      Origin: British
Shorbat Adas (Jordanian Red Lentil Soup)      Origin: Jordan	Sint Maarten Pork Ribs      Origin: Sint Maarten	Small Almond Cake      Origin: British
Shorbat Adas (Lebanese Red Lentil Soup)      Origin: Lebanon	Sint Maarten Stewed Saltfish      Origin: Sint-Maarten	Small and Very Light Plum Pudding      Origin: British
Shorbet Ads (Sudanese Lentil Soup)      Origin: Sudan	Sint Maarten Whelk Soup      Origin: Sint Maarten	Small Skate Fried      Origin: British
Shoyu Chicken      Origin: Hawaii	Sirnica (Dalmatian Easter bread)      Origin: Croatia	Small Sponge Cakes      Origin: British
Shrewsbury Biscuits      Origin: England	Sirop Capillaire (Maidenhead Fern Capillaire)      Origin: France	Smoked Catfish with Seashore Greens      Origin: Fusion
Shrimp Sauce      Origin: Britain	Sirop de Menthe (Mint Syrup)      Origin: France	Smoked Haddock Curry with Butter Beans      Origin: Fusion
Shrimp Sauce      Origin: Britain	Sirop Ffrwythau'r Hydref (Autumn Fruit Syrup)      Origin: Welsh	Smoked Mackerel Pâté II      Origin: Britain
Shrunken Heads      Origin: American	Şiş Kebab      Origin: Northern Cyprus	Smoked Mackerel Pâté III      Origin: Britain
Shurpa      Origin: Uzbekistan	Sisig      Origin: Philippines	Smoked Mackerel Pâté IV      Origin: Britain
Shuwa (Slow-cooked Spicy Lamb)      Origin: Oman	Siwin wedi'i serio gyda Stwns Bara Lawr, Samffir, Sbigoglys a Phys (Seared Sea Trout with Laver Mash, Samphire, Spinach and Peas)      Origin: Welsh	Smoked Salmon and Avocado Nori Rolls      Origin: Japan
Shuwa II      Origin: Oman	Sizzling Scallops      Origin: Britain	Smoked Salmon and Cream Cheese Pâté      Origin: Britain
Sibierskie Pelmeni (Siberian Meat Dumplings)      Origin: Siberia	Skate Curry      Origin: Britain	Smoked Salmon and Horseradish Potato Farls      Origin: Scotland
Sicilian Fish Sauce      Origin: Italy	Skeleton Bone Cookies      Origin: American	Smoked Salmon Cheesecake      Origin: Ireland
Sicilian Lemon Polenta Cake      Origin: Italy	Skewered Pigeon Breasts      Origin: British	Smoked Salmon Mousse      Origin: Scotland
Sieftalia (Caul-wrapped Lamb Sausages)      Origin: Cyprus	Slaai (Swazi Avocado Slaw)      Origin: eSwatini	Smoked Salmon Tartlets      Origin: British
Sierra Leone Rice Akara      Origin: Sierra Leone	Sladký Lokše (Sweet Slovak Potato Pancakes)      Origin: Slovakia	Smoked Salmon with Pea Pancakes      Origin: Britain
Sierra Leonean Ginger Beer      Origin: Sierra Leone	Slapan      Origin: Welsh	Smoked Trout Pâté      Origin: Britain
Sierra Leonean Rice Bread      Origin: Sierra Leone	Slime Smoothie      Origin: American	Smoky Fish Skewers      Origin: Britain
Sierra Leonian Rice Bread      Origin: Sierra Leone	Sloe Gin      Origin: Britain	Smoky Mushroom and Chickpea Fajitas with Charred Spring Onion Salsa      Origin: British
Silsi (Eritrean Tomato Sauce)      Origin: Eritrea	Sloe Gin and Blackberry Jelly      Origin: Britain	Smoky Prawns with Tomato and Coriander      Origin: Fusion
Simaya Pashka (Easter Cheese Cake)      Origin: Russia	Sloe Gin Royale Cocktail      Origin: Traditional Cocktail	Smoky Sweetcorn and Avocado Salsa      Origin: South Africa
Simit (Turkish sesame bread rings)      Origin: Turkey	Sloe Jelly      Origin: Britain	Smörgåstårta (Swedish Savoury Sandwich Cake)      Origin: Sweden
Simnel Cake      Origin: England	Sloe Syrup      Origin: Britain	Smothie à l'avocat (Avocado Smoothie)      Origin: Mauritania
Simnel Cake 2      Origin: Britain	Sloe Syrup Bavarois      Origin: Britain	Smwddi Mayar Duon a The (Tea and Blackberry Smoothie)      Origin: Welsh
Simnel Cupcakes      Origin: Britain	Slow Cooker Barbacoa Beef      Origin: Mexico	Smørbrødterte (Norwegian Savoury Sandwich Cake)      Origin: Norway
Simple Cloudberry Jam      Origin: Britain	Slow Cooker Duck and Potato Massaman Curry      Origin: Britain	Snoek Bobotie      Origin: South Africa
Simple Prawn Laksa      Origin: Fusion	Slow Cooker Vegetable Curry      Origin: Britain	Snoek Tacos      Origin: South Africa
Simple Sesame Halva      Origin: Arabic	Slow-cooked Octopus with Blanched Sea Blite or Marsh Samphire Salad      Origin: Britain	Snow-capped Deep-filled Mince Pies      Origin: Britain
Simple Suya Poussin      Origin: African Fusion	Slow-cooked Ox Cheek Rendang      Origin: Singapore	Snowball Cakes      Origin: Britain
Simple Thousand Island Dressing      Origin: American	Slow-Cooker Pork and Apple Curry      Origin: America	Sobre Sauce (Prudent Sauce)      Origin: England
Simple White Sauce      Origin: British	Slow-roast Lamb Shoulder with Honey, Herbs and Harissa      Origin: Britain
Singapore Chilli Sauce      Origin: Singapore	Slow-roasted Lamb Shanks with Tomatoes and Olives      Origin: Australia

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