Molded Fruit and Ginger Salad

Western.Chefs's picture

Jan. 10, 2012


Pineapple chunks 1 Can (10 oz)
Boiling water 1 Cup (16 tbs) (As Required)
Orange pineapple flavored gelatin 3 1/2 Ounce (1 Packet)
Frozen cantaloupe and honeydew melon balls 1 Pound , thawed, drained
Finely chopped crystallized ginger 1/4 Cup (4 tbs)
Parsley sprigs 1 (For Garnish)



1) Drain the pieces of pineapple, keeping aside 2/3 cup of the canned syrup.

2) Into a large bowl, add in 2 1/3 cups of boiling water over the gelatine.

3) Pour in 2/3 cup of the pineapple syrup.

4) Chill the bowl for 1 hour, till the mixture starts to resemble the consistency of an unbeaten egg white.

5) Gently fold in the thawed and drianed cantaloupe and honeydew melon balls along with the chopped crystallized gineger.

6) Transfer the salad into a 4 1/2 cup mould.

7) Place the mould in the refrigerator for about 3 hours.


8) To unmould the Salad, loosen around the edges of the mould. Turn the mould over onto the serving platter.

9) You may place a hot cloth over the mould to help speeden the process. Shake the salad gently onto the platter.

10) Garnish the Molded Fruit And Ginger Salad with chopped parsley.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 227Calories from Fat 2

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 76 mg3.17%

Total Carbohydrates 37 g12.3%

Dietary Fiber %

Sugars 32 g

Protein 22 g44%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet