Frozen Fruit Salad-Dessert

Preparation info
  • Makes 9 quarts. Each quart makes

    6 to 8

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve attractive slices of this luscious frozen treat to holiday drop-in guests


  • 4 (1 lb. 4 oz.) cans crushed pineapple
  • 2 (1


  • Drain fruit; save c. pineapple syrup. Cut peaches in 2′ cubes. Combine fruit, marshmallows and ginger.
  • Soften gelatin in cold water.
  • Heat pineapple syrup to boiling. Add gelatin; stir to dissolve. Add orange and lemon juices, sugar and salt; stir to dissolve