This Pineapple-Pear Mold is a vibrant, refreshing dessert that showcases the natural sweetness of tropical and orchard fruits. The base is a light, unflavored gelatin set with fresh orange juice and the syrup from crushed pineapple, creating a bright, citrusy foundation. Fresh pears are peeled, cored, and chopped to add a pleasant texture and subtle sweetness, while an optional green pepper garnish adds a surprising pop of color and a mild, fresh contrast. This no-cook recipe is perfect for summer picnics, potlucks, or as a light, elegant end to a meal. The mold is easy to unmold and slice, offering a beautiful presentation with minimal effort. It’s a classic treat that feels both nostalgic and fresh, relying on the quality of the fruit rather than heavy sugars or dairy. Serve chilled for the best texture and flavor.
Pineapple-Pear Mold
Description
This Pineapple-Pear Mold is a vibrant, refreshing dessert that showcases the natural sweetness of tropical and orchard fruits. The base is a light, unflavored gelatin set with fresh orange juice and the syrup from crushed pineapple, creating a bright, citrusy foundation. Fresh pears are peeled, cored, and chopped to add a pleasant texture and subtle sweetness, while an optional green pepper garnish adds a surprising pop of color and a mild, fresh contrast. This no-cook recipe is perfect for summer picnics, potlucks, or as a light, elegant end to a meal. The mold is easy to unmold and slice, offering a beautiful presentation with minimal effort. It&# 226;ÂÂs a classic treat that feels both nostalgic and fresh, relying on the quality of the fruit rather than heavy sugars or dairy. Serve chilled for the best texture and flavor.Ingredients
Directions
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Peel, core, and chop the pears into small, bite-sized pieces.
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If using, finely chop the green pepper.
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In a small saucepan, sprinkle the unflavored gelatin over 1/2 cup of the orange juice to soften.
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Stir the mixture over low heat until the gelatin is completely dissolved.
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Remove from heat and stir in the crushed pineapple (including its juice) and the remaining 2 cups of orange juice.
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Refrigerate the mixture until it is partially set, similar to the consistency of unbeaten egg whites.
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Gently fold in the chopped pears and green pepper.
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Pour the mixture into a 6-cup mold that has been lightly greased or rinsed with cold water.
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Refrigerate until firm, about 4 hours or overnight.
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Run a knife around the edge of the mold and invert onto a serving plate to unmold.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 485.2kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 77.0mg4%
- Total Carbohydrate 82.0g28%
- Dietary Fiber 7.5g30%
- Sugars 62.9g
- Protein 52.7g106%
* 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
Use pineapple packed in its own juice for the best flavor and to avoid adding extra sugar. Canned pineapple contains an enzyme called bromelain that can prevent gelatin from setting if it is fresh, but canned pineapple has been heat-treated to deactivate this enzyme, making it safe to use in gelatin desserts.
For easier unmolding, rinse the mold with cold water just before filling. This creates a thin film that helps the gelatin release cleanly.
Green pepper is optional but adds a nice color contrast and a very mild, fresh note. If omitted, you can add a bit more orange juice or a splash of lemon juice for brightness.
This dessert can be made a day in advance. Store covered in the refrigerator until ready to serve.
If you prefer a sweeter dessert, you can add a tablespoon of sugar or honey to the orange juice before dissolving the gelatin.
