Fresh Fruit Salad Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Lemon gelatin3 Ounce (1 package, Jell O)
 Boiling water1 1⁄4 Cup (20 tbs)
 Sour cream2⁄3 Cup (10.67 tbs)
 Mayonnaise1⁄3 Cup (5.33 tbs)
 Sugar1 Tablespoon
 Lemon juice2 Teaspoon
 Coarsely chopped peeled apples2 Cup (32 tbs)
 Halved green grapes1 Cup (16 tbs) (seedless or pitted)
 Chopped pecans1⁄4 Cup (4 tbs)
 Orange gelatin3 Ounce (1 package, Jello)
 Boiling water1 Cup (16 tbs)
 Cold water3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1901 Calories from Fat 962

% Daily Value*

Total Fat 109 g167.8%

Saturated Fat 24.9 g124.3%

Trans Fat 0 g

Cholesterol 132.1 mg

Sodium 1131.3 mg47.1%

Total Carbohydrates 160 g53.2%

Dietary Fiber 7.4 g29.7%

Sugars 145.2 g

Protein 88 g176.5%

Vitamin A 19.9% Vitamin C 27.2%

Calcium 27% Iron 11.7%

*Based on a 2000 Calorie diet


Dissolve lemon gelatin in 1 1/4 cups boiling water; cool slightly.
Combine sour cream, mayonnaise, sugar, and lemon juice; stir in apples, grapes, and pecans.
Blend sour cream mixture into lemon gelatin.
Chill until slightly thickened about 1 hour.
Meanwhile, dissolve orange gelatin in 1 cup boiling water.
Add cold water.
Pour 2/3 cup into a 6 cup ring mold; chill until set but notfirm about 30 minutes.
Chill remaining orange gelatin until slightly thickened.
Spoon lemon gelatin fruit mixture over orange gelatin in mold and top with remaining orange gelatin.
Chill until firm about 4 hours or overnight.