What is a fruit cocktail?

Fruit cocktail is a combination of fruit, fresh or canned, which are cut into small pieces of bite size. Food is also known as a fruit cup. The syrup is often made to drizzle over the fruit for taste and extend the freshness. While the term cocktail usually refers to an alcoholic mixed drink, in this case this term refers to food served as an appetizer of the first course, such as salad. In other cases, food is consumed as a dessert. Food can be prepared at home and restaurants, but also sold as canned food. However, some government agencies require a canned fruit cocktail to contain specific fruit. The United States Agriculture Ministry (USDA) provides that food must contain 30 to 50 percent of peaches and 25 to 45 % of pears, which is the largest part of the fruit cup. Six to 20 percent Kohoutaocas must be any type without seed, six to 16 percent should be sliced ​​pineapple and the mixture culminates very little in halfcherry. Many canned varieties around the world contain similar fruit in similar amounts.

Fresh fruit cocktail can be made quite simply at home by cutting any type of fruit and serving it with or without syrup. If one wants to keep food and store it in cans or glasses, it is necessary to pay attention to how the fruit is prepared. The ice bath can first be prepared by reading a bowl of crushed ice; Water and ascorbic acid can also be used.

Some decide to immerse the whole pieces of fruit in boiling water for no more than two minutes. Then the fruit can be cooled in an ice bath, allowing easier skin and cutting of the fruit. Various recipes for syrup are available, but most of them require cooking sugar, water and other supplements in the saucepan until the sugar is completely dissolved and the syrup is not clear. Syrup and fruit can then be combined intoProperly sealed containers and stored for months.

The exact origin of the fruit cocktail is not known. Many people believe that this idea arose as a way to use the remains of residues in plants of fruit processing that would otherwise be unnecessary. Both William Vere Crues, food scientist and Herbert Gray, who worked for Barron-Gray packaging company, are attributed to the term and production of this food bowl. Many companies now sell canned cocktails and some have known each other as "food dining rooms" because it is a cheap, common terminal in schools and hospitals.