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 4177 recipes in total:

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Canard au cidre (Duck with Cider)      Origin: France	Caril de Camarão (Portuguese Prawn Curry)      Origin: Portugal	Catrachitas      Origin: Honduras
Candied Bananas      Origin: American	Caril de Caranguejo (Crab Curry)      Origin: Mozambique	Catwad Pwmpen (Marrow Chutney)      Origin: Welsh
Candied Grapefruit Peel      Origin: Britain	Caril de Frango (Chicken Curry)      Origin: Sao Tome	Catwad Tomatos Gwyrdd (Green Tomato Chutney)      Origin: Welsh
Candied Orange Peel      Origin: Britain	Caril de Frango com Coco (Chicken and Coconut Curry)      Origin: Sao Tome	Cauliflower with Dorsa Sauce      Origin: Algeria
Candied Papaya      Origin: Jamaica	Caril de Grão-de-bico (Chickpea Curry)      Origin: Portugal	Causa Croquettes      Origin: Peru
Candied Rose Hips      Origin: American	Caril de peixe (Fish curry)      Origin: Sao Tome	Cawl Cig Oen (Lamb Broth)      Origin: Welsh
Candied Sweet Potatoes      Origin: Jamaica	Carnation Flower Spanish Candy Wedges      Origin: Britain	Cawl Iâr a Ffa (Chicken and Bean Soup)      Origin: Welsh
Canella Horchata      Origin: Cuba	Carne Gizado (Stewed Meat and Vegetables)      Origin: Cape Verde	Cawl Twrci a Ffa (Turkey and Bean Soup)      Origin: Welsh
Canh Chua Gà (Chicken Sour Soup)      Origin: Vietnam	Carob-Chestnut Fudge      Origin: Britain	Cawl Wstrys Bro Gŵyr (Gower Peninsula Oyster Broth)      Origin: Welsh
Cannellini alla Catania      Origin: Italy	Carpaccio of Andorran Veal      Origin: Andorra	Cayman Conch Chowder      Origin: Saint Lucia
Cannoli Cake      Origin: American	Carpaccio of Springbok      Origin: Botswana	Cayman Mango Chicken      Origin: Cayman Islands
Cantonese Garden Vegetable Stir-fry      Origin: China	Carragheen and Wild Cherry Mousse      Origin: Britain	Cayman Mango Chutney      Origin: Cayman Islands
Cantucci Biscotti      Origin: Italy	Carragheen Blackberry Flan      Origin: Ireland	Cayman Mango Salsa      Origin: Cayman Islands
Cape Gooseberry Muffins      Origin: South Africa	Carragheen Blancmange      Origin: Ireland	Cazuela Fiestera (Festival Casserole)      Origin: Ecuador
Cape Malay Seafood Curry      Origin: South Africa	Carrot and Caraway Cake      Origin: British	Cebiche de Camarón (Prawn Ceviche)      Origin: Ecuador
Cape Verdean Cocoda (Coconut Custard Cake)      Origin: Cape Verde	Carrot and Orange Soup      Origin: Britain	Celebration Cake      Origin: Britain
Capitaine, Sauce aux Agrumes (Steamed Catfish with Citrus Sauce)      Origin: Mali	Carrot Cake      Origin: Britain	Celebration Pudding      Origin: British
Caponata alla Siciliana (Sicilian Aubergine Salad)      Origin: Italy	Carrot Cake Cheesecake      Origin: Britain	Celebration Soup      Origin: Japan
Capoun or Gos Farced (Stuffed Capon or Goose)      Origin: England	Carrot Cake Muffins      Origin: Britain	Celtic Cakes      Origin: Scotland
Caprese Salad with Edible Flowers      Origin: American	Carrot Cake Oat Bars      Origin: Britain	Celtic Pork and Apple Stew      Origin: Ancient
Caramelized Oranges with Honeyed Ricotta      Origin: Britain	Carrot cake pancakes      Origin: Britain	Cennin mewn Saws Oren (Leeks in Orange Sauce)      Origin: Welsh
Caranguejo Grelhado (Grilled Crabs)      Origin: Guinea-Bissau	Carrot Cake with Mango      Origin: American	České koláče (Czech Kolachke)      Origin: Czech
Carapachos Rellenos (Stuffed Crab Shells)      Origin: Ecuador	Carrot Halwa      Origin: Fusion	Ceuled Lemwn (Lemon Curd)      Origin: Welsh
Cardamom, Coconut and Lime Rice Pudding      Origin: Fusion	Carrot Rice      Origin: India	Ceviche de Atum (Tuna Ceviche)      Origin: Brazil
Cari Langoustes (Lobster Curry)      Origin: Reunion	Carrot Salad      Origin: Britain	Ceviche de Corvina (Sea Bass Ceviche)      Origin: Panama
Cari Poisson (Fish Curry)      Origin: Reunion	Carrot, Orange and Cumin Dip      Origin: Fusion	Ceviche de Pollo (Chicken Ceviche)      Origin: Peru
Cari Poisson (Mauritian Fish Curry)      Origin: Mauritius	Cassata alla Siciliana      Origin: Italy	Chabéu de Carne (Meat with Palm Oil)      Origin: Guinea-Bissau
Caribbean Coconut Mussel Curry      Origin: Caribbean	Cassata Siciliana II (Sicilian Cassata II)      Origin: Ireland	Chabéu de Tainha (Palm Soup of Mullet)      Origin: Guinea-Bissau
Caribbean Curried Chicken      Origin: United States Virgin Islands	Cassava Pone      Origin: Bahamas	Chakri      Origin: Gambia
Caribbean Pork      Origin: Caribbean	Casseroled Potatoes      Origin: Britain	Chamomile Jelly      Origin: Britain
Caribbean-style Chicken Curry      Origin: Fusion	Cat's Eyes      Origin: American	Champagne Punch      Origin: British
Caribbean-style Fish Kebabs      Origin: Fusion	Catalan Spinach Salad      Origin: Andorra	Champassion Cocktail      Origin: Traditional Cocktail
Caricias de limón (Lemon Pots)      Origin: Spain	Cath Fôr gyda Oren a Chennin (Skate with Orange and Leeks)      Origin: Welsh
Caril de Camarão (Prawn Curry)      Origin: Mozambique	Cathedral Windows      Origin: Britain

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