From 1910:
Three grapefruits;
two bananas;
half a pound of Malaga grapes;
a tablespoonful of preserved ginger, minced fine;
two dozen maraschino cherries;
powdered sugar for taste;
a cupful of sherry.
Cut the pulp of the grapefruits into small pieces, bruising as little as possible. Skin the grapes carefully and cut each in half, extracting the seeds. Peel and cut the bananas into cubes. With a silver fork mix in all the ingredients except the cherries. Fill chilled glasses with the mixture, put three cherries upon the top of each and leave in cracked ice until you are ready to serve the “cup.” Then sprinkle with sugar and pour a teaspoonful of sherry upon the sugar. It will wash the sugar into the heart of the fruit. You may omit the wine if you like. If left too long in the cup, it withers the fruit.