Wayne Gisslen

Jellied Fruit Salad

Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
10 oz

Method

  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 gel

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