Cocktail, in the (non-alcoholic) beverage sense.
A different take on the concept–a fruit cocktail, rather than a beverage–appeared as part of a Christmas menu for children in the December 20, 1933 edition of the Berkeley Daily Gazette:
The very simple fruit cup in the first menu is made from diced apple and one or two kinds of grapes, halved and the seeds removed, and then served in fluted baskets made from the apple shells. If you wish, mix the fruit with a little whipped cream and a tiny bit of mayonnaise and serve as a salad.
From a box sold in Chicago, Illinois.
1/2 cup water
1/2 cup grape juice
2 Tbsp. finely grated apple
Few drops lemon juice
Beat together in liquefier.