History and Evolution of Vegetables and Fruits Salad

In ancient times (Egypt and Siberia), the origin and ingredients of vegetables and fruits salad are simply made up of combinations of different fresh, dried, candied or sugared, and stewed fruits or vegetables.

The ingredients and the recipes of the salad that are used depended on:

the fruits and vegetables available in the country,

the ingredients were in season, or the socio-cultural attitudes of the people

toward the ingredients, whether the vegetables or fruits were socially considered to be healthy or not.

In the mid-nineteenth century, the production and ingredients of vegetables and fruits salad is revolutionized.

There has been some culinary evidence showing that some of the vegetables and fruits salad are purposely mixed with sugar and alcohol, thus, given the term "fruit cocktail".

The non-alcoholic variation of this recipe which is the jellied vegetables and fruits salad, was famous in the 1920s. In the period of the World War II, vegetables and fruits salad were introduced to the world as a proper supplement of Vitamin C, and were included in the American diet.

However, vegetables and fruits salad in the European countries evolved quite differently. The recipes contained amounts of mayonnaise.

In South-East Asia, vegetables and fruits salad are made traditionally. The term “ulam” or “rojak” is usually used to describe the combination of vegetables and fruits with herbs and spices specially found in this contingent.

Nowadays, in the modern technological era, vegetables and fruits salad are commonly prepared using machinery and are readily eaten in packs. Salad dressings are also processed and can be used directly onto the raw vegetables and fruits to make instant and nice vegetables and fruits salad.

Low, J. (2013). Fruit Salad Facts. streetdirectory.com. Retrieved from,

http://www.streetdirectory.com/food_editorials/cooking/salad_recipes/fruit_salad_facts.html