Well, first of all, it is Flaming Fruit. Not Flaming Youth.
And not only that, it’s Flaming Diet Fruit. You see, I thought that the point of the flambé was to caramelize the sugar in a food – you know, like fresh fruit. Or to finish off crepes doused in brandy or something.
So let me pose a scientific question to you:
What will happen when this soggy canned fruit (and believe me, the stuff out of the can will be WAY soggier than the fruit in the ad) – drenched in Sucaryl, is stuck on a skewer and set on fire?
Actually, I don’t really know. But I’ll bet it doesn’t look anything like this picture. What do you think?
This little post was brought to you thanks to a lovely ad from – yet again! – Life magazine, October 15, 1965.The big version is here.
Aiiiiiiiii!What's worse than canned fruit?Canned fruit a la flambe.That looks truly nasty. Unless the plan is to just burn it beyond recognition. Then I might be OK with it.
Sucaryl being a chemical is likely to flame a lot bigger and badder than expected, I should think….LOL! My word verification was "prowar". *g*
LOL, like setting fire to a sponge
Well, they got one thing right: Burning fruit is a surefire way of guaranteeing its being tossed into the "diet" category!
JD – How did they ever come up with the sort of thing? I love diet ideas from the 60s, they are so loopy.Tori – The perfect word verification for this! Yes, this diet tip ought to come with a fire extinguisher.Tracy – And just about as tasty as that, too.Needless To Say – You got that right!
I just cannot imagine that for the life of me, ick…very 1970's?
Oh my gosh, I would be way too scared to try that. Not only would is likely stick, but I bet the fruit would just fall apart.
I've never considered lighting a bowl of fruit cocktail on fire. Hmmmm… I do have a couple days of down time.
Amy – It really is weird!Amanda – Exactly. I think the first challenge would be actually getting it on the skewer without it disintegrating.Grandy – It never occurred to me either!