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Grapefruit Wedge Salad

The.Southerner's picture
Ingredients
  Ruby red grapefruit 3 Large
  Canned apricots 16 Ounce (1 Can)
  Lemon gelatin 3 Ounce (1 Box)
  Sugar 1 Tablespoon
  Chopped pecans 1⁄2 Cup (8 tbs)
Directions

Cut grapefruit in halves.
Remove pulp from rind so that rind remains intact.
Cut enough segments to fill one cup.
Squeeze enough juice for 1 cup.
Drain juice from apricots; reserve.
Add grapefruit juice to apricot juice, which will be two cups total.
Heat juice; add to gelatin and sugar.
Cool slightly.
Mash apricots.
Add apricots, grapefruit segments, and pecans to gelatin mixture.
Fill empty rind halves with mixture; set in pan in refrigerator to congeal.
To serve, cut each half in quarters.
Serve on fruit leaves or English ivy leaves.
Poppy seed dressing poured over each quarter is a nice addition.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Freezed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Grape
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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