My lover made a little fruit cocktail a while ago, from an assortment of canned peaches, mandarin oranges, frozen strawberries and syrup, and a kiwifruit. We left it in the fridge, and I kept putting off eating it. I finally took it to work today, and let it sit a while in a warm room before starting to eat it.
My thoughts went something like this: “Mmm. Delicious! I wasn’t expecting it to taste so good! … Wait a second. We didn’t put champagne or wine in it, so why does it have bubbles, a faint wine taste, and a yeasty smell?”
I’ve been warned not to eat it, and I stopped, but now I’m debating. The idea of a home-brewed punch snack is amusing and tempting. Botulism is not so tempting.
I guess I’ll do a search and find out if there’s ways to tell what’s simply fermented and what’s dangerous. Oy, I can’t believe I’m posting this…
