Fruit Cocktail in Light Syrup
by Amy Gerstler
Rocket-shaped popsicles that dyed your lips blue
were popular when I was a kid. That era got labeled
“the space age” in honor of some longed-for,
supersonic, utopian future. Another food of my
youth was candy corn, mostly seen on Halloween.
With its striped triangular “kernels” made
of sugar, wax and corn syrup, candy corn
was a nostalgic treat, harkening back to days
when humans grew, rather than manufactured,
food. But what was fruit cocktail’s secret
meaning? It glistened as though varnished.
Faint of taste and watery, it contained anemic
grapes, wrinkled and pale. Also deflated
maraschino cherries. Fan-shaped pineapple
chunks, and squares of bleached peach
and pear completed the scene. Fruit cocktail’s
colorlessness, its lack of connection to anything
living, (like tree, seed or leaf) seemed
cautionary, sad. A bowl of soupy, faded, funeral
fruit. No more nourishing than a child’s
finger painting, masquerading as happy
appetizer, fruit cocktail insisted on pretending
everything was ok. Eating it meant you embraced
tastelessness. It meant you were easily fooled.
It meant you’d pretend semblances,
no matter how pathetic, were real, and that
when things got dicey, you’d spurn the truth.
Eating fruit cocktail meant you might deny
that ghosts whirled throughout the house
and got sucked up the chimney on nights
Dad wadded old newspapers, warned you
away from the hearth, and finally lit a fire.
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