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 5666 recipes in total:

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Breadfruit Chips      Origin: Tuvalu	Briwfwyd â Brandi (Brandy Mincemeat)      Origin: Welsh	Burundi Brochettes      Origin: Burundi
Breadfruit Chips      Origin: Pitcairn Islands	Briwfwyd Nadolig (Christmas Mincemeat)      Origin: Welsh	Bury Simnel Cake      Origin: England
Breadfruit Chips      Origin: Wallis Futuna	Brochette de Poisson Tchadienne (Chadian Fish Kebabs)      Origin: Chad	Bushmeat Skewers with Cashew Nut Satay      Origin: Namibia
Breadfruit Cou-Cou      Origin: Saint Lucia	Brochettes à la Normande (Normandy Brochettes)      Origin: France	Bustrengo      Origin: Italy
Breadfruit Crisps      Origin: Saint Lucia	Brochettes de Poulet Mariné aux Arachides (Marinated Chicken Skewers with Peanuts)      Origin: Mali	Bustrengo      Origin: San Marino
Breadfruit Curry      Origin: India	Brôn (Brawn)      Origin: Welsh	Butha-buthe (Spinach and Tangerine Soup)      Origin: Lesotho
Breadfruit Pie      Origin: Saint Lucia	Bronnau Hwyaden gyda Saws Eirin Dinbych Sbeislyd (Duck Breasts with Spiced Denbigh Plum Sauce)      Origin: Welsh	Butter Tarts      Origin: England
Breadfruit Poi      Origin: Tuvalu	Bronze Age Brinjal Curry      Origin: India	Buttercream Icing      Origin: Britain
Breadfruit Puffs      Origin: Saba	Brooklyn Cheesecake      Origin: American	Butterflied Lamb Shoulder with Salsa Verde      Origin: Britain
Breadfruit Puffs      Origin: Dominica	Broudou bil Hout (Tunisian Fish Soup)      Origin: Tunisia	Butterfly Chops with Redcurrant Glaze      Origin: Britain
Breadfruit Puffs      Origin: Guadeloupe	Brown Oyster Sauce      Origin: Britain	Butterfly Cupcakes      Origin: Britain
Breadfruit Puffs      Origin: Martinique	Brown Shrimp Soup with Crisp Sesame Croûtons      Origin: Britain	Butterfly Lamb with Balsamic Vinegar and Mint      Origin: Britain
Breadfruit with Coconut Milk      Origin: Hawaii	Brownie Swirl Cheesecake      Origin: American	Butterscotch      Origin: Britain
Breakfast Cobbler      Origin: American	Bruschetta topped with Lemon Ricotta and Winter Chanterelles      Origin: Britain	Butterscotch Apple Pie      Origin: Scotland
Brecwast Abertawe (Swansea Breakfast)      Origin: Welsh	Bryndons      Origin: England	Butterscotch Puffs      Origin: Britain
Breid (Breadfruit Puffs)      Origin: Pitcairn Islands	Bua Loy (Pumpkin Sticky Rice Balls in Coconut Milk)      Origin: Thailand	Butterscotch Rum      Origin: Britain
Brestiau Cyw Iâr gyda Phasta Lemwn a Sbigoglys (Chicken Breasts with Lemon and Spinach Pasta)      Origin: Welsh	Buatoro (Baked Taro Cake)      Origin: Kiribati	Buttery King Cake      Origin: Cajun
Brestiau Hwyaden â Saws Afalau, Eirin a Mêl (Duck Breasts with Apple, Plum and Honey Sauce)      Origin: Welsh	Buatoro 1      Origin: Kiribati	Bwiro (Fermented Breadfruit)      Origin: Marshall Islands
Bricher Muesli      Origin: Switzerland	Bubur Ketan Hitam (Black Rice Pudding)      Origin: Brunei	Bygan Dhal      Origin: India
Bricyll wedi Piclo (Pickled Apricots)      Origin: Welsh	Budget Christmas Pudding      Origin: Britain	Cà Ri Gá (Chicken Curry)      Origin: Vietnam
Brined and Braaied Christmas Turkey      Origin: South Africa	Budu Sauce (Fermented Anchovy Sauce)      Origin: East Timor	Cëebu Jen II      Origin: Senegal
Brined and Roasted Turkey      Origin: America	Buffalo Chicken Wing Sauce      Origin: America	Cà Ri Gà (Vietnamese Chicken Curry)      Origin: Vietnam
Brinjal Bharta      Origin: Anglo-Indian	Bufuke with Onion Sauce      Origin: Uganda	Caadriyad (Vermicelli and Raisins)      Origin: Somalia
Brinjal Casserole with Cheese      Origin: Zimbabwe	Bulgogi (Beef Stir-fry)      Origin: Korea	Cabbage Mallung (Curried Cabbage)      Origin: Sri Lanka
Brioche Mousseline (Brioche Loaf)      Origin: France	Buljawou      Origin: Sint Maarten	Cabiche de Pescado (Fish Ceviche)      Origin: Ecuador
Brioche Raisin Snails      Origin: Denmark	Bumbu Kuning (Base Indonesian Yellow Spice Paste)      Origin: Indonesia	Cabinet Pudding      Origin: Britain
Brithyll a Chig Moch (Baked Trout with Bacon)      Origin: Welsh	Bund Gobi aur Narial (Coconut Cabbage)      Origin: India	Cabri aux Gombos et Patates Douces (Goat with Okra and Sweet Potatoes)      Origin: Senegal
Brithyll Abermeurig (Abermeurig Trout)      Origin: Welsh	Bunny Biscuits      Origin: Britain	Cabri farci, façon afar (Stuffed Goat, Afar Style)      Origin: Djibouti
Brithyll gyda Almonau (Trout with Almonds)      Origin: Welsh	Bunuelitos de Bacalao (Cod Fritters)      Origin: Spain	Cáca gur (Gur Cake)      Origin: Ireland
Brithyll mewn Cig Moch (Trout in Bacon)      Origin: Welsh	Buñuelos de yuca con queso (Cassava Fritters with Cheese)      Origin: Venezuela	Cacen Blât Caws Coch, Afalau a Mwayar Duon (Welsh Red Leicester Apple and Blackberry Crumble Pie)      Origin: Welsh
Brithyll Mewn Crwst Cnau Cyll â Pherlysiau (Trout in a Hazelnut Crust with Herbs)      Origin: Welsh	Burmese Curry Paste      Origin: Myanmar	Cacen Blât Cwrens Duon (Blackcurrant Pie)      Origin: Welsh
Brithyll wedi eu Llenwi (Stuffed Trout)      Origin: Welsh	Burmese grilled chicken with sticky and crispy rice      Origin: Myanmar	Cacen Blât Gwsberis (Gooseberry Pie)      Origin: Welsh
Brithyll wedi'i serio gyda Stwnsh Bara Lawr, Samffir, Sbigoglys a Phys (Seared Trout with Laver Mash, Samphire, Spinach and Peas)      Origin: Welsh	Burrida Ligure (Genoese Fish Stew)      Origin: Italy
Briwfwyd (Mincemeat)      Origin: Welsh	Burundi Beans and Plantains      Origin: Burundi

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