This stunning Triple-Gelatin Fruit Salad is a showstopper for any Latin-American inspired gathering. It features three distinct layers: a bright orange gelatin with fresh fruit segments, a tart cranberry layer studded with creamy banana chunks, and a rich, smooth creamy lemon gelatin infused with pears. The contrast of textures and flavors—tangy, sweet, and creamy—makes this dish a refreshing treat. Perfect for holidays, picnics, or as a light dessert after a heavy meal, it brings home-style vibrancy to your table.
Triple-Gelatin Fruit Salad
Description
This stunning Triple-Gelatin Fruit Salad is a showstopper for any Latin-American inspired gathering. It features three distinct layers: a bright orange gelatin with fresh fruit segments, a tart cranberry layer studded with creamy banana chunks, and a rich, smooth creamy lemon gelatin infused with pears. The contrast of textures and flavors—tangy, sweet, and creamy—makes this dish a refreshing treat. Perfect for holidays, picnics, or as a light dessert after a heavy meal, it brings home-style vibrancy to your table.Ingredients
Directions
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Rinse a 10- to 12-cup fluted tube pan or ring mold with cold water.
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Prepare Orange Layer: Place orange gelatin in a medium metal bowl. Add boiling water and stir until completely dissolved.
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Stir in ice water and freshly grated orange peel.
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Half-fill a large bowl with ice cubes and cold water. Place the bowl with gelatin in the ice bath.
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Stir gelatin occasionally with a rubber spatula until mixture is thick as unbeaten egg whites.
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Remove bowl of gelatin from ice bath, fold in orange segments and pour into mold, distributing oranges evenly.
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Put mold in freezer until gelatin sets, about 10 minutes.
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Prepare Cranberry Layer: Using cranberry gelatin, proceed as directed for the orange layer, omitting orange peel and adding bananas in place of orange segments.
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Pour cranberry mixture evenly over the set orange layer.
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Return to freezer until set, about 10 minutes.
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Prepare Creamy Lemon Layer: Place lemon gelatin in a medium metal bowl. Add boiling water and stir until completely dissolved.
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In another bowl, whisk cream cheese, sugar and lemon peel until smooth.
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Whisk the cream cheese mixture into the lemon gelatin until well blended.
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Cool the lemon mixture in the ice bath as directed above until thickened.
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When gelatin has thickened, fold in pears.
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Pour evenly over the cranberry layer.
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Refrigerate at least 4 hours until very firm, or up to 2 days.
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To unmold: Dip mold up to rim into warm (not hot) water for about 10 seconds.
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Invert a serving plate over the mold. Invert mold and plate together, shaking both gently from side to side to release gelatin.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 135.0kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 35.0mg2%
- Total Carbohydrate 13.3g5%
- Dietary Fiber 2.7g11%
- Sugars 10.0g
- Protein 25.5g51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the mold is rinsed with cold water before pouring the first layer to help with unmolding later.
The recipe title mentions "Triple-Gelatin" but the ingredient list only explicitly details the orange layer ingredients. The directions imply the use of cranberry and lemon gelatin boxes as well. Ensure you have one small box of cranberry gelatin and one small box of lemon gelatin in addition to the orange gelatin listed in the ingredients.
Use ripe but firm bananas and pears to prevent them from turning mushy in the gelatin.
Do not use hot water to unmold, as it may melt the gelatin. Warm water is sufficient.
This salad can be prepared up to 2 days in advance. Store covered in the refrigerator.
