Rainbow Fruit Mold Recipe


Health IndexHealthyCourse


 Lemon flavor gelatin3 Ounce (1 Package)
 Strawberry flavored gelatin3 Ounce (1 Package)
 Orange flavor gelatin3 Ounce (1 Package)
 Hot water3 Cup (48 tbs)
 Cold water2 1⁄4 Cup (36 tbs)
 Canned sliced cling peaches8 Ounce, drained (1 Can)
 Sliced strawberries1 Cup (16 tbs) (Firm Ripe Variety)
 Canned mandarin orange sections11 Ounce, drained (1 Can)
 Heavy cream1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2088 Calories from Fat 786

% Daily Value*

Total Fat 89 g137.6%

Saturated Fat 55.4 g277%

Trans Fat 0 g

Cholesterol 328.8 mg

Sodium 995.8 mg41.5%

Total Carbohydrates 172 g57.2%

Dietary Fiber 7.1 g28.3%

Sugars 147.2 g

Protein 162 g323.1%

Vitamin A 76.1% Vitamin C 80.4%

Calcium 51.8% Iron 42.7%

*Based on a 2000 Calorie diet


1. Mix and chill each fruit-flavor gelatin, one at a time and 15 minutes apart, this way: Start with lemon-flavor gelatin, then strawberry, then orange; dissolve each in 1 cup hot water in a shallow pan, then stir 3/4 cup cold water into each; chill until syrupy-thick. (The time intervals of 15 minutes are important so all gelatins do not become syrupy at once.)
2. As soon as the lemon gelatin is syrupy-thick, place an 8-cup bowl (we used a kitchen mixing bowl) in a larger bowl of ice and water; pour 1/2 cup of syrupy gelatin into bowl and make a design of peach slices on top.
3. Let the layer set a few minutes, or until sticky-firm, then gradually spoon 3/4 cup more syrupy lemon gelatin over peaches. (Pour remaining 1/2 cup lemon gelatin into orange-flavor gelatin that is chilling. This will make all layers look of equal depth when the mold is turned out.) Let the lemon-peach layer set until sticky-firm, keeping bowl in bowl of ice until all layers have been added.
4. Next, fold the sliced strawberries into the syrupy strawberry gelatin; carefully spoon on top of sticky-firm lemon-peach layer in bowl, pushing some berries to edge so fruit will show when salad is unmolded; let stand until sticky-firm.
5. Fold mandarin-orange sections into orange-gelatin mixture; carefully spoon into the mold, pushing some sections to the edge; don't move until set, as bowl is filled to the top (add ice if needed). Remove bowl from ice water; chill overnight, or until very firm.
6. Beat cream till stiff in medium-size bowl. Unmold the gelatin by running a sharp-tip, thin blade knife around edge of bowl, then dipping bowl quickly in and out of a bowl of hot water; invert onto serving plate. Top with some of the whipped cream; serve remaining to spoon over.