Molded Fruit Salad Recipe
Ingredients
| 1 package lemon-flavored gelatin | ||
| Hot water | 1 Cup (16 tbs) | |
| Cold water | 1/2 Cup (16 tbs) | |
| 1 ripe banana cut in half lengthwise and crosswise | ||
| 12 Bing cherries, pitted and halved | ||
| 2 peaches, peeled and quartered | ||
| 12 melon balls 1-inch in diameter | ||
Directions
1.
Stir the gelatin into the hot water until dissolved.
Add cold water.
2.
Pour 1/2 cup of the gelatin mixture into a chilled oiled quart mold and refrigerate.
Put the rest of the gelatin in the refrigerator to be cooled to syrup consistency.
3.
When the gelatin in the mold has set, place the fruit on it in an attractive layer.
Cover with more gelatin and chill until almost set.
Repeat layers until ingredients are used up, and chill until firm.
4.
Unmold onto a bed of torn-up lettuce or stemmed watercress.
Serve with mayonnaise.
Stir the gelatin into the hot water until dissolved.
Add cold water.
2.
Pour 1/2 cup of the gelatin mixture into a chilled oiled quart mold and refrigerate.
Put the rest of the gelatin in the refrigerator to be cooled to syrup consistency.
3.
When the gelatin in the mold has set, place the fruit on it in an attractive layer.
Cover with more gelatin and chill until almost set.
Repeat layers until ingredients are used up, and chill until firm.
4.
Unmold onto a bed of torn-up lettuce or stemmed watercress.
Serve with mayonnaise.
Chef
