Jellied Fruit Salad
Description
This Jellied Fruit Salad is a classic American dessert or side dish that combines the brightness of fresh orange and lemon juice with the delicate texture of set gelatin. The recipe features a vibrant citrus base infused with sugar for a balanced sweet-tart flavor profile. Fresh kiwi, grapes, pear, and tangerines are suspended within the jelly, creating a visually appealing and refreshing treat. The fruit pieces are arranged in layers, starting with a base of kiwi, followed by a mix of grapes, pear, and tangerines. This dish is perfect for summer picnics, holiday gatherings, or as a light, elegant finish to a meal. It requires no baking, just simple preparation and chilling time to set. The result is a wobbly, refreshing salad that tastes like summer in a bowl.Ingredients
Directions
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Place 1 cup of water in a small saucepan.
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Sprinkle the Gelatin PLUS and regular Gelatin over the water and let it soak for 5-10 minutes.
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Place the saucepan over moderately low heat and stir occasionally until the gelatin has completely melted.
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Remove from heat immediately; do not let the mixture boil as this may prevent the gelatin from setting properly.
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In a large bowl, combine the melted gelatin mixture with fresh orange juice, lemon juice, and sugar. Mix thoroughly until the sugar is dissolved.
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Lightly film the bottom of a 6-cup ring mold with a thin layer of the orange jelly mixture.
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Arrange the kiwi slices in the bottom of the mold so that their edges just touch, covering the jelly layer.
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Refrigerate the mold for 10-15 minutes, or until the bottom layer of jelly is set.
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While the jelly sets, prepare the remaining fruits: peel the grapes, slice them in half lengthwise, and remove any seeds.
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In a bowl, mix the prepared grapes, pear squares, and tangerine sections with the remaining liquid jelly mixture.
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Pour or spoon the fruit and jelly mixture into the ring mold over the set kiwi layer.
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Refrigerate the mold for several hours or overnight, until the entire salad is firmly set.
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Run a knife around the edge of the mold if necessary, then unmold onto a serving dish.
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Garnish the center with additional fresh fruit if desired, and serve chilled.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 139.2kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 14.6mg1%
- Total Carbohydrate 27.6g10%
- Dietary Fiber 0.4g2%
- Sugars 22.6g
- Protein 10.1g21%
* 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 gelatin mixture does not boil, as high heat can degrade the setting power of the gelatin.
For easier unmolding, dip the bottom of the ring mold in warm water for a few seconds before inverting it onto the serving plate.
You can substitute other firm fruits like strawberries or blueberries for the kiwi and grapes, but avoid using pineapple, kiwi, papaya, or figs in their fresh state as they contain enzymes that prevent gelatin from setting. If using these fruits, cook them briefly first to deactivate the enzymes.
Leftover jellied fruit salad should be stored covered in the refrigerator and consumed within 2-3 days.
