Jello Fruit Salad
This Jello Fruit Salad is a vibrant, easy-to-make treat that's perfect for any occasion!
Equipment
- Mixing Bowl
- Whisk
- Spoon
- Refrigerator
- Serving dish
Ingredients
- 1 medium apple peeled and grated
- 2 medium bananas chopped
- 1 teaspoon lemon juice
- 6 ounces Strawberry Jell-O
- 2 cups boiling water
- 40 ounces crushed pineapple undrained
- 16 ounces sweetened strawberries slightly drained
- 14 ounces whole cranberry sauce
- Whipped cream for topping (optional)
- Pecans or walnuts for topping (optional)
Instructions
- Begin by boiling two cups of water. Once it reaches a rolling boil, remove it from heat and whisk in the 6 ounces of Strawberry Jell-O powder until it’s fully dissolved. Set this mixture aside to cool slightly.
- In a large mixing bowl, combine the grated apple, chopped bananas, and the teaspoon of lemon juice. The lemon juice will help prevent the bananas from browning.
- Add the 40 ounces of crushed pineapple (with its juice) and the slightly drained sweetened strawberries to the fruit mixture. Gently stir to combine all the fruits.
- Once the Jell-O mixture has cooled down a bit, slowly pour it into the bowl with the fruit. Gently fold everything together until the fruit is evenly coated with the Jell-O.
- Add the entire can of whole cranberry sauce to the bowl. Fold it in gently so as not to break up the fruit too much.
- Transfer the mixture to a serving dish or individual cups. Cover with plastic wrap and refrigerate for at least 4 hours, or until the Jell-O is fully set.
- Once the salad has set, serve topped with a dollop of whipped cream and a sprinkle of pecans or walnuts if desired.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Keep the whipped cream separate until ready to serve to maintain its texture.
- If the salad starts to lose its texture, consider re-chilling to help it firm up again.