Learn how to make Jell-O fruit salads to accompany your light summer meals. Jell-O fruit salads are easy to make and the flavor combinations are endless. Double this recipe to make enough to fill a nine-inch ring mold. Do not use fresh or frozen pineapple, kiwi, ginger root, papaya, figs or guava. The gelatin will not set properly if you use these fruits in a Jell-O fruit salad recipe.
To make Jell-O fruit salads, you will need:
- 1 package of fruit flavored gelatin
- 2 tablespoons lemon juice (optional)
- 1 1/2 to 2 1/2 cups well-drained, cut-up fresh fruit or canned fruit
- Prepare the gelatin according to the package directions. Usually, instructions call for one cup of boiling water to dissolve the gelatin, then the addition of one cup of cold water mixed in thoroughly. Use ice water to speed up the cooling process.
- Refrigerate the gelatin mixture. When the gelatin mixture is partially set, add the fruit. Partially set gelatin mounds slightly off of a spoon, like jelly.
- Pour the Jell-O fruit salad mixture into six or eight individual Jell-O molds. Chill the molds of the Jell-O fruit salad until firm.
- Unfold the Jell-O fruit salads on individual plates. Serve plain or with fresh whipped cream, if desired. This Jell-O fruit salad recipe serves six to eight people.
Additional flavor combinations include orange sections, diced apples and banana slices; melon balls, cherries and grapes; pineapple chunks and sliced strawberries; and cherries and peaches. Chopped nuts and finely-shredded coconut are other suggested additions.