The Jell-o fruit salad — one of the few gelatin salads that can still be found at potlucks today. It therefore feels slightly like cheating to include on a retro recipe blog — but this is from 1960, and so it’s totally legit.
We really should have gotten to this familiar classic long before now.
1 package Lemon Jell-O
1 cup hot water
1 cup cold water
1 orange, freed from membrane and diced
1 banana, sliced
1 red skin apple, diced
1 cup celery, thinly sliced
Dissolve Jell-O in hot water. Add cold water. Chill until slightly thickened. Fold in fruit and celery. Pour into mold; chill until firm. At serving time, unmold on crisp lettuce; garnish with mayonnaise. This Jell-O dish also makes a light, lively dessert when garnished with whipped cream. Makes 6 servings.
Doesn’t this look delightfully healthy and fresh?
Sure, the central ingredient is essentially pure sugar…
… but there’s tons of fruit going in.
A bit too much, really. I stirred it up for a while, worried that I wasn’t getting enough gelatin in between all the pieces.
And there was too much fruit and celery in the salad for it to hold together very well (or have a smooth, shiny surface).
Since this is supposed to be able to act as a savory salad, I tried it with mayonnaise instead of whipped cream. (Anybody can serve a sweet fruit salad, it takes a certain something to be willing put mayo on top.)
And believe it or not, mayonnaise was not the worst part of this. It was the celery. There was way too much, it tasted terrible with the lemon gelatin and other (sweet) fruits, and did I mention there was way too much? Nothing should be that green and crunchy. It was ok (and the mayonnaise did give it a nice tang), but… so much celery!!!
Just like last week, Gallery of Graphic Design gets credit for sharing this originally. Thanks!