Jellied Summer Fruit

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Dec. 16, 2010


Plain gelatin 1 Ounce
Cold water 2 3/4 Cup (44 tbs)
Sugar 2/3 Cup (10.67 tbs)
Salt 1/8 Teaspoon
Lime juice/Lemon juice 1/2 Cup (8 tbs)
Mixed fresh fruits 4 Cup (64 tbs) , well drained (Halved Peaches, Cut Pears, Seeded Or Seedless Grapes, Raspberries, Blueberries, Etc)



Sprinkle gelatin over 1 cup of the water and place over low heat.

Add sugar and salt and stir until dissolved.

Add remaining 1 3/4 cups water and lime or lemon juice.

Chill until syrupy.


Arrange some of the fruit on the bottom of a mold rinsed out in cold water and spoon enough of the gelatin mixture over it to cover.

Chill until almost firm.

At the same time chill the remaining gelatin until it begins to thicken.


Fold the remaining fruit into the chilled gelatin mixture and pour over the mold.

Chill until firm.


Unmold on chilled platter and serve with sweetened whipped cream or cream cheese beaten until fluffy with a little cream.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 860Calories from Fat 1

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 325 mg13.54%

Total Carbohydrates 195 g65%

Dietary Fiber 6 g24%

Sugars 177 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet