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.