Talk:Fruit fool

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Why is the dish called a "fool"? Drutt 20:27, 20 April 2007 (UTC)[reply]

I think this may be the explanation: "Fools most likely get their name from the French word foule, meaning “crushed or pressed.”" Drutt 20:31, 20 April 2007 (UTC)[reply]

Previous comments relate to the older page version. --Shieldfire (talk) 04:37, 21 September 2008 (UTC)[reply]

Etymology

The opinion that foole derives from "fouler" is widespread (although that isn't a proof of correctness) and given by several sources. This opinion is not shared by OED, but on the other hand - I've also seen references to the OED article with comments that the OED entry is written they way it is because it doesn't consider Gooseberry fool to contain crushed, stewed fruit originally, which it certainly does by 1658 (see reference in article), and that that is a much later variation. --Shieldfire (talk) 10:17, 24 September 2008 (UTC)[reply]

Picture?

The description (puréed fruit mixed into custard) doesn't match the picture (giant whole raspberry resting on dish of whipped cream). A net search shows the big whole berries to be an essential feature in most images. The two should match - description and pic. — Preceding unsigned comment added by 184.147.124.187 (talk) 03:30, 18 June 2014 (UTC)[reply]

That's more of a garnish than the thing itself, -most pictures of pavlova will have kiwifruit or something on them, but they're not the pavlova.219.88.68.195 (talk) 22:42, 3 March 2021 (UTC)[reply]

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