Fruit Cocktail or Fruit Salad is a plate of fruit
salad made of pear, satsuma mandarin, kiwifruit,
passion fruit, pomegranate seeds, and Greek yogurt
mixed with honey, cardamom and vanilla sugar
Alternative names Fruit cocktail, fruit cup, Type
Course Appetizer, dessert, snack, main meal
Fruit, fruit juice or syrup
Cookbook: Fruit salads Fruit salads
This article is about a dessert made of fruit. For
the brand of confectionery, see Fruit Salad
Fruit salad with kiwifruit, strawberries, blueberries,
pineapples, bananas, and oranges.
Fruit salad served on a platter
Fruit salad is a dish consisting of various kinds of fruit,
sometimes served in a liquid, either in their own juices or
a syrup. When served as an appetizer or as a dessert, a
fruit salad is sometimes known as a fruit cocktail or fruit
cup. In different forms fruit salad can be served as an
appetizer, a side-salad, or a dessert.
A bowl of fruit salad.
There are a number of home recipes for fruit salad that
contain different kinds of fruit, or that use a different
kind of sauce other than the fruit's own juice or syrup.
Common ingredients used in fruit salads include
strawberries, pineapple, honeydew, watermelon, grapes,
banana, and kiwifruit. Various recipes may call for the
addition of nuts, fruit juices, certain vegetables, yogurt,
or other ingredients.
One variation is a Waldorf-style fruit salad, which uses a
mayonnaise-based sauce. Other recipes use sour cream (such
as in ambrosia), yogurt or even mustard as the primary sauce
ingredient. An ever-popular variation also uses whipped
cream mixed in with many varieties of fruits (usually a
mixture of berries), and also often include miniature
marshmallows. Rojak, a Malaysian fruit salad, uses a spicy
sauce with peanuts and shrimp paste. In the Philippines,
fruit salads are popular party and holiday fare, usually
made with buko, or young coconut, and condensed milk in
addition to other canned or fresh fruit.
Mexico has popular variation of the fruit salad called
Bionico which consists various fruits drenched in condensed
milk and sour cream mix.
There is also an extended variety of fruit salads in
Moroccan cuisine, often as part of a kemia, a selection of
appetizers or small dishes analogous to Spanish tapas or
eastern Mediterranean mezze.
A fruit salad ice cream is also commonly manufactured, with
small pieces of real fruit embedded in, flavored either with
juices from concentrate, fruit extracts, or artificial
Fruit cocktail is often sold canned and is a staple of
cafeterias, but can also be made fresh. The use of the word
"cocktail" in the name does not mean that it 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 canned "fruit
cocktail" must contain a certain percentage distribution of
pears, grapes, cherries, peaches, and pineapples to be
marketed as fruit cocktail. It must contain fruits in the
following range of 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
Few to no cherry halves, any light sweet or artificial red
variety (like maraschino cherries)
Both William Vere Cruess of the University of California,
Berkeley and Herbert Gray of the Barron-Gray Packing Company
of San Jose, California have been credited with the
invention of fruit cocktail. Canned fruit cocktail and
canned fruit salad are similar, but fruit salad contains
larger fruit while fruit cocktail is diced.