This vibrant “Islands” salad is a nostalgic favorite that combines the chewy texture of cooked glutinous rice with the bright acidity of lemon gelatin. The mixture is enriched with sweet crushed pineapple, whipped cream, miniature marshmallows, and crunchy nuts, creating a delightful contrast of textures and flavors. It&# 226;ÂÂs a unique twist on traditional fruit salads, offering both sweetness and a refreshing citrus tang. Perfect for potlucks, summer gatherings, or as a light dessert, this chilled dish is easy to prepare in advance. The combination of sticky rice and fruit within a firm gelatin base makes it a visually appealing and satisfying treat for any occasion.
The Islands Rice-Fruit Salad
Description
This vibrant "Islands" salad is a nostalgic favorite that combines the chewy texture of cooked glutinous rice with the bright acidity of lemon gelatin. The mixture is enriched with sweet crushed pineapple, whipped cream, miniature marshmallows, and crunchy nuts, creating a delightful contrast of textures and flavors. It&# 226;ÂÂs a unique twist on traditional fruit salads, offering both sweetness and a refreshing citrus tang. Perfect for potlucks, summer gatherings, or as a light dessert, this chilled dish is easy to prepare in advance. The combination of sticky rice and fruit within a firm gelatin base makes it a visually appealing and satisfying treat for any occasion.Ingredients
Directions
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Cook the glutinous rice according to package directions and allow to cool completely.
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Dissolve the lemon gelatin powder in 2 cups of boiling water, stirring until fully incorporated.
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Lightly grease a large gelatin mold or appropriately sized serving dish.
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Pour the dissolved gelatin into the prepared mold and refrigerate until partially set but not solid.
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In a large bowl, combine the cooled rice, drained crushed pineapple, whipped cream, confectioner's sugar, chopped nuts, and miniature marshmallows.
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Fold the mixture gently into the partially set gelatin in the mold.
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Refrigerate the salad until firm, approximately 2-3 hours.
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Unmold the salad onto a large serving plate.
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Garnish with whole strawberries, mint leaves, and lemon slices cut into a twist shape.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 148.3kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 30.4mg2%
- Total Carbohydrate 16.8g6%
- Dietary Fiber 0.2g1%
- Sugars 0.0g
- Protein 22.4g45%
* 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 your choice of chopped nuts; walnuts and pecans are recommended for their flavor and texture.
Ensure the rice is completely cooled before mixing to prevent the gelatin from melting or becoming inconsistent.
For easier unmolding, dip the bottom of the mold in warm water for a few seconds before inverting.
This salad can be prepared a day in advance and stored covered in the refrigerator.
