Fruit cocktail

Fruit cocktail

Fruit cocktail is a dish made from diced fruit and syrup. It is generally sold in cans and is a staple of cafeterias. The use of the word "cocktail" in the name does not mean that the dish contains alcohol, but refers to the secondary definition "An appetizer made by combining pieces of food, such as fruit or seafood". Fruit cocktail is sometimes used to make pruno.

In the United States, the USDA stipulates that "Fruit cocktail" must contain pears, grapes, cherries, peaches, and pineapples, otherwise it cannot be called fruit cocktail. It should contain fruits in not less nor more than the following percentages:

  • 30% to 50% diced peaches, any yellow variety
  • 25% to 45% diced pears, any variety
  • 6% to 16% diced pineapple, any variety
  • 6% to 20% whole grapes, any seedless variety
  • 2% to 6% cherry halves, any light sweet or artificial red variety

Fruit cocktail was invented by William Vere Cruess.

The city of Campbell, California claims it is the birthplace of the fruit cocktail.

External links

USDA Fruit Guideline ("Fruit Cocktail" definition on page 41)

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