| abstract
| - Fruit cocktail or fruit cup is a mix of diced or sliced fruit and sometimes syrup. It 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 pears, grapes, cherries, peaches, and pineapples, otherwise it cannot be called fruit cocktail. It should contain fruits in not less nor more than the following 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
* little to no cherry halves, any light sweet or artificial red variety
- Fruit cocktail was a dessert or side dish of chopped fruit pieces served in a thin syrup. In 2371, Neelix added a small portion of fruit cocktail to the Jell-O he prepared for The 37's. (VOY: "The 37's")
- Fruit cocktail or fruit cup is a mix of diced or sliced fruit and sometimes syrup. It 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 pears, grapes, cherries, peaches, and pineapples, otherwise it cannot be called fruit cocktail. It should contain fruits in not less nor more than the following 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
* little to no cherry halves, any light sweet or artificial red variety 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.
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