What Is Fruit Cocktail
Are you ready? Fruit cocktail is just a fancy name for, wait for it, fruit salad.
In the 19th century, fruit salads were often made either with creamy ingredients or with a little bit of booze added. The versions with alcohol were served as more of an aperitif than as a side at a summer picnic.
Commercial canning came into being in the early 20th century and Del Monte began canning fruit cocktail as a way to use up damaged fruit that couldnt be used for other purposes.
Of course, prohibition made adding alcohol to the cocktail impossible but the name stuck. Im unclear as to whether Del Monte would have added alcohol were it not forbidden in the US but I like to think they would have.
In 1927 American fruit canners agreed to a standardized definition of fruit cocktail as we know it today. To be labeled fruit cocktail it must contain a mixture of peaches, pears, grapes, and cherries.
Can you imagine if the tradition of adding alcohol to fruit cocktail had continued? My best guess is that it wouldnt have become the American lunchbox staple that it is today. But I guess you never know. . .
I suggest serving a slice of fruit cocktail cake alongside a margaritaor your drink of choiceand pretending youre living your best life back in 1897. If that doesnt sound like a lovely evening then I dont know what does!
A few more easy cakes
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How To Toast Coconut
Toasting the coconut you sprinkle over the cake is totally optional, as is adding coconut to this cake at all. Feel free to omit it if you prefer.
- Spread your coconut out in a single layer on a large rimmed baking sheet or two. The coconut needs to be in a single layer to ensure it browns evenly.
- Pop your coconut in a 350-degree oven for 5 minutes. After 5 minutes take it out of the oven and stir it with a spatula. Return the coconut to the oven, stirring every 2 minutes, until it reaches your desired level of toasty-ness.
Remove the coconut from the baking sheet to stop the cooking and cool completely before using in or on your cake.
Bakers tip: If you dont have a rimmed baking sheet you can toast your coconut in a casserole dish. Just do it in batches so you always have a single layer of coconut in the bottom of the dish.
The most important thing to remember when toasting coconut is WATCH IT CAREFULLY.
Coconut goes from beautifully golden brown to disgustingly burned really quickly so after the first few minutes your coconut is in the oven, park yourself in the kitchen and watch the oven almost constantly.
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*recipe: Emilys Fruit Cocktail Without The Can But With Extra Cherries
Serves 4-6
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2 cups grapes, sliced in half
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2 cups peeled and cubed fresh peach, tossed with a tiny bit of fresh lemon juice
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1 cup peeled and cubed pear, tossed with a tiny bit of fresh lemon juice
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2 cups pitted cherries sliced in half
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zest of 1/2 large lime
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juice of 1/2 large lime
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1 tablespoon honey
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3-4 mint leaves thinly sliced , or to taste
Place the fruit in a serving bowl and let chill in fridge. In jar with a tight-fitting lid, shake together the lime zest, lime juice and honey. Pour over the salad, add the mint, and toss gently. Serve immediately. Very refreshing!
THATS IT. WERE DONE HERE. Enjoy your belle salades. Midweek, for paid subscribers, well have another delicious salad incorporating fruit, greens and . . . blue cheese. Thanks for reading, and dont forget to share the Department of Salad: Official Bulletin with your friends and loved ones who deserve it.
How To Make Frog Eye Salad:
Making Frog Eye salad takes a few simple ingredients found in your fridge and pantry.
Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool. You may want to use a fork to stir the noodles a bit, or else they will get a little clumped together. To prevent this, a lot of the directions explain to add a little bit of salt to the noodles when boiling.
- In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth.This process may take about 5-7 minutes before you really see it thicken. You dont want it to come to a roaring boil, but just until the mixture has obviously thickened.
- Remove from heat and stir in lemon juice. Let cool, and set aside. You will want to remove it from the stove, because even if it is off, the heat is still getting to it, taking it longer to cool down.
- In a large mixing bowl combine the pasta and thickened mixture. You will want to be sure both the mixture and noodles have completely cooled, or they will melt your cool whip, and make your salad runny.
- Gently fold in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut. You will then fold in cool whip. Continue to fold until fully combined.
- Refrigerate until serving. This recipe makes quite a bit, but can easily be doubled. You may want a second bowl, or use an extremely large bowl, if you plan to double.
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Have You Heard About Our Restaurant Copycat Cookbook
Have you heard about our newest cookbook,Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
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Best Fruit Salad Recipes
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These cool and refreshing fruit salad recipes are delicious and SO easy to make! They are the perfect way to celebrate summer. Bring them for brunch, cookouts, potlucks and more! There are over 50 of the best fruit salad recipes including tropical, berry and dessert fruit salads.
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Tips From The Betty Crocker Kitchens
- tip 1 Top Pudding Fruit Salad with additional strawberries for each serving as an optional garnish.
- tip 2 When serving at parties, to keep our fruit salad with Cool Whip cold, place the bowl in a larger bowl filled with ice.
- tip 3 Make this a kid-friendly dessert instead of a salad, taking it from summer to fall by trading in chunks of apple for the berries and butterscotch pudding for the vanilla.
- tip 4 This fruit salad with vanilla pudding is a good counterpoint to a buffet of vegetable or green salads. Stock your pantry with canned fruits that complement fresh grapes and berriescanned pears or peaches in juice are great in place of mandarin oranges or pineapple tidbits. Be sure to use the same can size of what you’re replacing.
*recipe: James Beards Rice Salad With Fruits
Makes 4-6 servings
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2 cups hot cooked rice
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1 tablespoons vegetable oil
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1 cup supreme navel orange sections
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3/4 cup pineapple chunks
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3/4 cup sliced strawberries
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1/4 cup finely diced red onion
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4 whole strawberries, cut in half
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1/2 to 1 teaspoon flaky sea salt
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1/2 cup whole pecans
Poppy Seed Dressing
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1/2 cup sugar
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2 teaspoon dry mustard
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1 teaspoon salt
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1/3 cup white wine vinegar
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1 1/2 tablespoons onion juice
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1 cup vegetable oil
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1 1/2 tablespoons poppy seeds
Toss the hot rice with the vegetable oil and allow to cool. Make the poppy seed dressing by combining the sugar, mustard, salt, vinegar, and onion juice in a bowl and beat for a few minutes with an electric beater or whirl briefly in a blender. Gradually beat or blend in the oil as for a mayonnaise. When thickened , gradually beat in the poppy seeds until well blended. When the rice is cold, add the fruit and about half the dressing and toss gently to blend well. Add the extra salt to taste and toss again. Garnish with the strawberry halves. You may also garnish with pecans. I did not.
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How To Make Easy Watergate Salad
Start by mixing together the dry pudding mix, crushed pineapple, mini marshmallows, and chopped pecans.
Next, fold in the thawed Cool Whip until well combined.
Chill the watergate salad until youre ready to serve.
You may want to serve the salad in one large bowl, or you can scoop it into individual ramekins, cups, small bowls, or mugs. Individual servings are a really lovely presentation!
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How To Make Whipped Cream Frosting
This is my very favorite way to frost fruity cakes. The whipped cream is stabilized with a little bit of cream cheese, which adds a bit of a tang that pairs really well with the sweet cake.
You can absolutely leave the cream cheese out, but your whipped cream wont hold its shape as long with the cream cheese it should hold its shape for about 24 hours.
- Combine cream cheese and powdered sugar in a bowl and beat until smooth
- Gradually beat in heavy cream until it holds stiff peaks beat in vanilla
- Spread over the cooled cake
- Top with toasted coconut
Then youre ready to slice and serve!
I dont suggest frosting your cake until a few hours before you intend to serve it. If necessary, you can store your unfrosted cake in the fridge overnight .
Bakers tip: For the best whipped cream be sure you chill your bowl and beaters before whipping your heavy cream. Also be sure that you use a product labeled heavy cream or heavy whipping cream. Dont use whipping cream because it wont hold its shape well.
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Layered Summer Fruit Salad With Creamy Lime Dressing Fresh Fruit Is Layered With A Refreshing Lime Dressing In This Beautiful Salad Thats Perfect For Summer Entertaining
Nothing says summer to me like a colorful fruit salad. And when it comes to fruit salads, this Layered Summer Fruit Salad with Creamy Lime Dressing is a real showstopper!
I served this at our barbecue and it was a huge hit! Not only does it look fabulous, it tastes fabulous as well. The creamy lime dressing really sets it apart from all the other fruit salads out there!
In fact, the creamy lime dressing would also make an excellent fruit dip. So thats definitely on my list of things to try.
And the rainbow of colors in this layered salads will get you plenty of oohs and ahs from friends and family.
A few tips when making this salad: first, make sure your fruit is thoroughly dried before assembling your salad. Once Ive washed and/or cut my fruit, I like to lay it on some paper towels to dry.
It also helps to assemble this salad just before serving. I like to get everything prepped ahead of time and then put the salad together just before guests arrive.
Of course, once everyone digs it, its all going to end up mixed together. But until then, those pretty layers are going to get you lots of compliments.
And yes, you can substitute different fruit if youd like. I just try and stick with the general color theme.
But the lime dressing is going to taste great with pretty much any fruit you use. Whatever you do, be prepared for recipe requests when you serve this layered summer fruit salad!
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