M
Joined: Aug 02, 2005
Posts: 84
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M
On 2012-07-03 21:08, CincyTikiCraig wrote:
I wonder what the quality and taste of Hawaiian Punch was like back in the 1950's when it was being made by the brands original owner vs the HFCS laden beverage we Cadbury-Dr. Pepper/Snapple markets today? i saw in the grocery store today that the current HP only contains 5% real juice.
A Hawaiian Punch ingredients list from 1959, courtesy of Google Books:
K.F.-1605. Hawaiian Punch. Pacific Hawaiian Products Co., Fullerton, Calif. Labelled: "Real Fruit Juice Punch -- Made with delicious tropical fruit juices -- Made with filtered water, sugar, orange juice, pineapple juice, apricot puree, papaya puree, guava puree, passion fruit juice, citric (from fruit), natural fruit flavors and artificial color." Analysis showed: Total solids, 13.37, total sugars, 13.23, ash, 0.056, and total acidity (as citric acid), 0.26, gm./100 cc; K:O, 25 mg./100 cc. Probable juice content only 10 per cent, but passed.
This isn't the original recipe, but the postwar one from the "Pacific Hawaiian Products" era, 1946-1963. Given that there is more water in it than sugar, I think this was probably for the prepared version. Not that much extra fruit juice. :) (I wonder when they started adding apple juice?) No corn syrup, artificial flavors, pectin, acacia gum, ester gum, sucralose, potassium sorbate, or sodium hexametaphosphate, either, though.
[ Edited by: mbanu 2012-08-03 15:46 ]
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