FRUIT CUP COCKTAILS
Simple combinations of fruit make excellent first courses for they stimulate the appetite. Mixtures of almost any fruits may be used, canned, fresh or frozen. Choose combinations that contrast in color, texture, and taste; dice them in attractive sizes, not too small. Prepare them in advance and chill in the refrigerator so the flavors will mingle. if canned ready-mixed fruit cocktail is used, it is frequently advisable to add some fresh, tart fruit to vary the texture and flavor.
Allow Y2 cup of fruit mixture per serving.
SERVING TRICKS AND HINTS
Sweetening: Canned fruits are usually sweet enough without additional sweetening. If fresh, tart fruits are used a little thin sugar syrup may be added; however, appetizer fruit cups must never be too sweet. The addition of a little lemon or lime juice will usually improve a fruit cup, whether fresh or canned fruits are used.
A simple lemon sauce may be made by mixing lemon juice with confectioners' sugar to the consistency of a sauce.
Sugar Syrup: Boil 1 cup sugar and cup water gently for 5 minutes. Cool and dilute with juices from canned or fresh fruits or berries. Lemon or orange juice may be added.
Coloring: For variety, the syrup may be delicately colored with a little red or green food coloring. Or, add color by using the syrup of maraschino or mint cherries or a little creme de menthe or grenadine syrup.
Garnishing: Fruit cups may be garnished with a sprig of mint, a red or green cherry, a whole strawberry, or a small scoop of fruit ice or sherbet.
Crushed Mints: Crushed after-dinner mints are an interesting addition to some fruit cups, especially those made of citrus fruits and other tart combinations.
Preserved Ginger: With tart fruits try syrup from preserved ginger and chopped ginger. Use 1 tablespoon syrup and 1 tablespoon chopped ginger with 3 cups fruit mixture.
Wine Cocktail Sauce: Mix ½ cup sugar, 13 cup sherry wine, and 2 table-spoons lemon juice or Madeira wine. Chill and serve with any fruit cocktail.
Serving Cups: Serve fruits in cocktail glasses, sherbet glasses, glass bowls, or in shells from grapefruit, oranges, melons, or pineapples. When shells are used, part of the fruit removed from the shells should be one of the ingredients in the fruit cup mixture.
Ginger Ale Fruit Cup: Pour small amount of chilled ginger ale over any combination of canned fruits.
GRAPE-MELON COCKTAIL
Mix equal amounts seedless grapes, diced honeydew melon, and diced orange sections. Flavor with lemon juice. Sweeten with sugar.
MELON BALL COCKTAILS
Cut balls from cantaloupe, honey-dew, watermelon, or other melons, using melon-ball cutter or half-teaspoon measure.
Serve very cold, alone or in combination with other fruits. Sweeten to taste with thin sugar syrup.
All rights reserved © Robert Falk, 2005
1950s Food
Mary Martin Mcbride Encyclopedia of Cooking - 1959