Fruit Cups Recipes - Part 1
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Use various combinations of chilled, quick-frozen, cooked, pre-
served, spiced, and brandied fruits in a chilled stem glass or dessert
dish as a fruit cup. For instance:
Fresh orange and grapefruit sections, fresh pineapple cubes, pitted
fresh oxheart cherries. Pour 1 tablespoon orange juice or cherry juice
over each fruit in the glass.
Thin slices red-peel apples, cubes fresh pear, melon balls, sections
ripe apricot or orange. Top with mint leaf.
Sliced fresh strawberries, thin slices ripe pineapple, sprig fresh mint.
Seedless white grapes, pitted sweet cherries, thin slices banana, and
cubes of orange.
Pitted canned cherries, thin slices canned peaches, diced mint cher-
ries, cubed apple or pear.
Cubed brandied peach, cubed fresh pineapple, thin sections grape-
fruit, brandied pitted oxheart cherry on top. Pour 1 tablespoon brandied
cherry juice over fruit in glass.
Thin strips avocado, cubed fresh grapefruit, melon balls, cubed fresh
pineapple, cubes lime gelatin. Pour 1 tablespoon grapefruit, or pine-
apple juice over fruit in glass, then add lime gelatin as garnish.
A fruit cup of one fruit only, such as cubed ir sliced orange or
grapefruit, should be garnished with a bright maraschino or mint
cherry, or a cube of bright jelly or gelatin. Pour 1 tablespoon
grenadine or creme de menthe over the fruit in glass.
Avoid too-large pieces. A fruit cup is eaten with a spoon and
only fruits which are easily eaten from a teaspoon should be served.
See Fruit Cup Recipes - Part 2 for more.