Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-09-13
FRUIT CUP is OFTEN
USED AS APPETIZER
Mixtures Are Easy to Prepare
and Require No Cooking.

l(Prepared by the United States Department
of Agricultural
Fruit cup is often used as an appe-
tier at the beginning of a luncheon or
dinner, especially when soup is not
relished. There is something partic-
ularly refreshing and pleasant about
mixture Of mildly acid, slightly sweet
.ened fruits, chosen because they COM
bine well together.
Just as cantaloupe, grapefruit, or
ange pulp, strawberries, honey-dew
melons, or watermelons in their vari-
iyous seasons are appropriate separately
tor an appetizer course, so mixtures
te3ntaining any Of these fruits cut up
together with still other fruits have
come to be popular at the beginning
OF the meal. There is no reason why
these good combinations should be re-
served for formal occasions. They are
easy to prepare requiring no cooking,
and in most families more fruit is
really needed than is actually served.
THE United States Department of Agri-
culture points out in Farmers Bulletin
1913. "Good Proportions in the Diet,
and in Farmers Bulletin 81, Fresh
Fruits and Vegetables as Conservers
of Other Foods" how important it is
ito supply the family with plenty OF
fruit at all times.
Most fruit cups are best If about a
third of the material consists of either
orange or grapefruit pulp, or both.
THE mild acid of these citrus fruits is
needed to give zest to less definite
.fiavors. Pears, peaches, apricots and
pineapple, either fresh or canned, are
delightful in small quantities in fruit
mixture. Any or all of these may be
added according to the number to be
served, the materials on hand, and
the individual preferences. Banana
and apple judiciously used, are excel
lent. A little cantaloupe or water
melon, when in season, is good. A
few Tokay or Malaga grapes, berries
of any kind, sweet cherries, whether
fresh or canned, add a decorative
touch as well as additional favor. One
or two dates in each portion can be
introduced in the same way. A few
chopped nut meats, a little spiced pre-
serve, some candied orange or grape
fruit peel, citron, preserved water
melon rind or ginger are other suit
able fiavors for making a fruit cup
that is a little out of the ordinary.
It is not possible to give exact
recipes because the fruits on hand
depend somewhat on the season and
somewhat on the leftovers available.
The equivalent of half an apple,
banana, peach, or pear per person
should be allowed, with plenty OF
orange or grapefruit. The following
combinations may be suggested to serve
six persons at different seasons: Win
ter, oranges, 1 apple, / banana,
slice Of canned pineapple, four
cooked prunes; spring, grapefruit 1
canned peach, banana, IL white
cherries, IL strawberries; summer, 2
oranges, 2 slices fresh pineapple, one
half cantaloupe, "a raspberries; au-
tumn, 1 grapefruit, / pear, II white
grapes, 1 apple, / spiced peach, 6
dates.
The fruit should be cut up in fairly
small pieces for convenience in eat
Ing. This should be done at least an
hour before serving time. Sugar
should be sprinkled over the mixture
according to taste, and it should be
stirred well before standing.
If preferred, the fruit cup may be