There’s no better or nostalgic way to save your fruit then preserving it in sugar. I grew up watching my grandma make Hawaiian Salad loaded with fruit cocktail. She used to let me open the cans and I’d sneak some grapes. It’s funny how learning recipes like this help you feel more connected to the past. This recipe is your intro to presrving, so remember the ratio 60/40. That’s 60% fruit to 40% sugar. That’s all you need to preserve fruit. Seal your fruit cocktail in an air-tight container to last months in the fridge or jar it for long-term storage. Think of all the fruit combinations! This fruit cocktail is only seven ingredients compared to the store variety. No high fructose corn syrup necessary.

It all starts with a simple syrup as the base flavor. This is the time to infuse herbs, citrus, or spices. Next it’s about cooking your fruit. Start with the most unripe fruit, then save the most water dense/ripe fruit for last. The goal is to not overcook the fruit and preserve as much texture as possible.

The fruit tastes even better after cooling in the fridge overnight. Enjoy it with your cottage cheese in the morning or in your oatmeal. This is such a refreshing and delicious taste, no matter how much sugar is in it. You deserve a little nostalgic treat once in a while. This one lasts a while, so I hope your try this recipe soon.

Fruit cocktail is your way to keep all the fruit you love in a jar in the fridge for whenever you need a little sweet snack. This also works great in cakes, quick breads, and as a last-minute fruit bake. It can be used to garnish drinks and garnish cheeseboards.