an item which has adorned millions of menus in the western world, was first recognized as a dish in the mid-19th century. Mariani (1994) treats it as a precursor of the modern American term ‘fruit cocktail’ and says that American recipe books of the 1850s referred to ‘fruit salad’. Ayto (1993) says that the term seems to have been first mentioned (in Britain) by Mrs Beeton (1861).
Whatever its history, fruit salad is a simple concept. Fresh fruit is chopped up (unless already very small) and mixed together with the possible addition of wine or a little liqueur or other ingredient designed to enhance flavour or (as when a sprig of mint is placed on the salad) appearance.
It is of course possible to have a ‘salad’ of dried fruits and nuts, as in the Middle Eastern khoshab; and, further east, Indonesia offers the spicy fruit salad rujak, which is patently different from anything in the western world.
See also compote.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
Beeton, Isabella (1861), Beeton's Book of Household Management, facsimile of 1st edn, London: Chancellor (1982).
