Fruit salads had been around since ancient times.
In his book Cooking with Fruit, Roger Verge remarked, "A successful salad has everything to seduce you: the lush flavors of cut fresh fruit, the explosive colors of the exposed flesh, and the contrasting soft and crunchy textures that tickle the palate."
By the 1920s, jellied fruit salads were in demand. And during the second World War, dietitians began calling attention to fruit salads, to make sure sufficient amount of vitamin C had been included in the American diet.
The 1944 edition of Good Housekeeping Cook Book noted, "Plenty of fruit is a daily must in meals, so don't overlook fruit salad as an appetizer, main dish, salad course, or dessert, in keeping up your family's fruit and vitamin quota. Of course, oranges and grapefruit, lemons, tangerines, and strawberries are especially good vitamin C sources. But bananas, apples, canned pineapple, peaches, and pears, prunes, apricots - in fact, all fresh, canned, and dried fruits - lend a helping hand, too."
Alan Davidson recalled in his 1999 book, Oxford Companion to Food, "Fruit salad, an item which has adorned millions of menus in the western world, was first recognized as a dish in the mid-19th century...."
In his book Cooking with Fruit, Roger Verge remarked, "A successful salad has everything to seduce you: the lush flavors of cut fresh fruit, the explosive colors of the exposed flesh, and the contrasting soft and crunchy textures that tickle the palate."
By the 1920s, jellied fruit salads were in demand. And during the second World War, dietitians began calling attention to fruit salads, to make sure sufficient amount of vitamin C had been included in the American diet.
The 1944 edition of Good Housekeeping Cook Book noted, "Plenty of fruit is a daily must in meals, so don't overlook fruit salad as an appetizer, main dish, salad course, or dessert, in keeping up your family's fruit and vitamin quota. Of course, oranges and grapefruit, lemons, tangerines, and strawberries are especially good vitamin C sources. But bananas, apples, canned pineapple, peaches, and pears, prunes, apricots - in fact, all fresh, canned, and dried fruits - lend a helping hand, too."
Alan Davidson recalled in his 1999 book, Oxford Companion to Food, "Fruit salad, an item which has adorned millions of menus in the western world, was first recognized as a dish in the mid-19th century...."
