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.
9 comments:
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!
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