(c) Cherries artificially colored red and flavored, natural or artificial. (a) Cherries of any light, sweet variety Approximate halves or whole pitted cherries of the species Prunus cerasus L., not less than 2 percent and not more than 6 percent, of the following types: Any seedless variety, of the species Vitis vinifera L., or Vitis labrusca L., not less than 6 percent and not more than 20 percent. Any variety, of the species Ananas comosus L., which are peeled, cored, and cut into sectors or into dice, not less than 6 percent and not more than 16 percent. or Pyrus sinensis L., which are peeled, cored, and diced, not less than 25 percent and not more than 45 percent. Any variety, of the species Pyrus communis L. Any firm yellow variety of the species Prunus persica L., excluding nectarine varieties, which are pitted, peeled, and diced, not less than 30 percent and not more than 50 percent. The fruit ingredients referred to in paragraph (a)(1) of this section, the forms of each, and the percent by weight of each in the mixture of drained fruit from the finished canned fruit cocktail are as follows: Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage. (iv) Ascorbic acid in an amount no greater than necessary to preserve color.

(iii) Vinegar, lemon juice, or organic acids. Such food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients: Canned fruit cocktail, canned cocktail fruits, canned fruits for cocktail, is the food prepared from the mixture of fresh, frozen, or previously canned fruit ingredients of mature fruits in the forms and proportions as provided in paragraph (a)(2) of this section, and one of the optional packing media specified in paragraph (a)(3) of this section.

Fruit cocktail