Jellied Fruit Salad


U.S. Metric Ingredients
10 oz 300 g Canned pineapple cubes, with juice
4 oz 120 g Grapefruit sections
6 oz 180 g Orange sections
4 oz 120 g Grapes
1 oz 30 g Unflavored gelatin
4 fl oz 120 mL Water, cold
as needed as needed Fruit juice: grapefruit, orange, or pineapple
3 oz 90 g Sugar
⅛ tsp 0.5 g Salt
3 tbsp 45 mL Lemon juice
12 12 Lettuce leaves for underliners
6 fl oz 180 mL Chantilly Dressing



  1. Drain the pineapple and reserve the juice. You should have about 6 oz (180 g) drained fruit.
  2. Cut the grapefruit and orange sections into ½-in. (1-cm) dice. (See for cutting citrus sections.)
  3. Cut the grapes in half. Remove seeds, if any.
  4. Place the fruit in a colander or strainer over a bowl and hold in the refrigerator.
  5. Stir the gelatin into the cold water and let stand at least 5 minutes.
  6. Add enough fruit juice (or part juice and part water) to the liquid from the pineapple to measure 1¾ pt (825mL).
  7. Bring the fruit juice to a boil in a stainless-steel pan. Remove from heat.
  8. Add the sugar, salt, and softened gelatin. Stir until gelatin and sugar are dissolved.
  9. Cool the mixture. Add the lemon juice.
  10. Chill until thick and syrupy but not set.
  11. Fold the drained fruits into the gelatin mixture.
  12. Pour into individual molds. Chill until firm.
  13. Line cold salad plates with lettuce leaves.
  14. Unmold the salads.
  15. Place a gelatin salad on each plate. Hold for service in the refrigerator.
  16. At service time, top each salad with 1 tbsp (15 mL) dressing.

Per serving: Calories, 170; Protein, 3 g; Fat, 10 g (49% cal.); Cholesterol, 15 mg; Carbohydrates, 20 g; Fiber, 1 g; Sodium, 55 mg.