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A few months ago Nick mentioned that Fizzy Fruit may be introduced into some schools. Well many years before it made the news I tried my hand at making my own fizzy fruit at home. I had heard about the idea a few years earlier from people in the brewing industry when I was an assistant brewer during grad school in Seattle. It's pretty easy to do. I used an empty soda syrup keg, filled it with assorted fruit, added CO2 under pressure, and chilled it overnight. This carbonated the fruit, the same way soda is carbonated, so that it fizzed with tiny bubbles like champagne when you ate it.Looking back, it was fellow blogger Joe D who taste tested that first batch with me in the winter of 1996/1997. Personally I didn't think much of most of the fruit. They all tasted good, and the fizz was fun, but except for the grapes, the fizz was more annoying than anything else. With the grapes it was actually enjoyable. I guess because they were small, sweet and tart, and you could pop whole ones in your mouth. I never thought the idea was going to go anywhere, but I guess it has.
