Left to Right: Rainbow Fruit Salad, Sparkling Fruit Salad, Tangy Poppy Seed Fruit Salad, Vintage Fruit Cocktail

May 13th is National πŸ“ πŸ₯ Fruit 🍍 🍈 Cocktail Day

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, an alcoholic beverage also known as "prison wine".

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
  • 2% to 6% cherry halves, any light sweet or artificially colored 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.

Also in Latin America there is clericΓ³, a popular cocktail cointaining fruit salad and wine.


What will you be celebrating? How will you do it?