Creamy White Fruit Salad
I have used this salad year round with different garnishes from fresh fruit to sugared grapes or cranberries or cut candied red and green cherries for Christmas. It is nearly pure white so very unusual and very tasty. If you use this, I would recommend taking a copy of the recipe as it always seems to be a favorite. I got it from Midwest Living Magazine several years back
I have used this salad year round with different garnishes from fresh fruit to sugared grapes or cranberries or cut candied red and green cherries for Christmas. It is nearly pure white so very unusual and very tasty. If you use this, I would recommend taking a copy of the recipe as it always seems to be a favorite. I got it from Midwest Living Magazine several years back
- Carbohydrate 15.2082354307459 g
- Cholesterol 43.5466667034789 mg
- Fat 13.1562200112751 g
- Fiber 0.373916672974336 g
- Protein 5.28297417023947 g
- Saturated Fat 8.09061000684794 g
- Serving Size 1 1 Serving (193g)
- Sodium 43.6944583674006 mg
- Sugar 14.8343187577715 g
- Trans Fat 0.730585333981212 g
- Calories 197 calories
Step-by-step
- In medium pan, stir together gelatin and sugar.
- Stir in pineapple juice, lemon juice and almond extract.
- Cook and stir over low heat till the gelatin dissolves.
- Chill in refrigerator for about 1 hour or until cool.
- Stir in half and half.
- Chill till partially set (the consistency of unbeaten egg whites).
- In a mixing bowl, beat cream till soft peaks form.
- fold into gelatin mixture.
- Pour into a 5-6 cup mold.
- Chill till set.
- Unmold and garnish.
Reaching the precise partial-set stage—matching the consistency of unbeaten egg whites—requires careful temperature monitoring during the initial one-hour refrigeration window. If the gelatin mixture thickens too much before folding, the whipped cream will not incorporate evenly, resulting in a dense rather than airy structure. Unflavored gelatin consists of collagen proteins extracted from animal connective tissue, which form a three-dimensional matrix when cooled, trapping liquid inside a semi-solid web.
Historically, molded gelatin dishes gained immense popularity across the American Midwest during the mid-twentieth century, celebrated for their ability to hold architectural shapes on the dining table. Pineapple juice contains the enzyme bromelain, but because the juice is heated alongside the gelatin and sugar during the initial stovetop phase, the active enzymes denature and lose their ability to break down protein chains, ensuring the mixture sets successfully.
Achieving soft peaks in the whipping cream involves incorporating air bubbles while fat globules stabilize the foam; beating past this point causes the emulsion to break and separate into butter and buttermilk. Because dairy products and gelatin networks degrade in quality when exposed to ice crystal formation, freezing this molded salad is not recommended for storage. Instead, maintain the dish in the refrigerator for up to three days, keeping it tightly covered to prevent moisture loss and odor absorption from other foods.
