A mixture of various chopped fruits, served chilled as an appetizer. Any combination of fruit can be used, though a mixture of tart fruit (such as oranges and pineapples) and sweet fruit (peaches, melons or berries) is most appealing. The fruit may be spiced or drizzled with champagne or liqueur for added flavor. Canned fruit cocktail is available, although the flavors of the individual fruits are barely discernible.
Some critics insist that "Fruit cocktail" must contain Pears, Grapes, Cherries, and Peaches; otherwise it cannot be called fruit cocktail.
It is claimed that Fruit cocktail was invented by William Vere. William Vere (1886-1968) was a pioneer in the use of fruits to produce fruit-juice beverages, fruit-based concentrates and syrups. During his years at UC Berkeley, Cruess co-founded the field of food science, established the technology of fruit dehydration, and came up with the mix that brought the “fruit cocktail” into homes and restaurants everywhere
The Government states that it is illegal to call it fruit cocktail and is a crime to market it with some fruit missing.
The city of Campbell, a city of west-central California southwest of San Jose, claims it is the birthplace of the fruit cocktail.
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