Fruit Salad
Ingredients
Directions
Prepare the fruit
Soak the gelatin in a little water on the back of the stove.
Layer one kind of fresh fruit in a mold and cover with sugar.
Add another kind of fruit and sugar, repeating layers.
Place the fruit from the canned fruits in a dish.
Set and serve
Cover the mold tightly with a plate, then turn the mold over.
Drain the juice into the dish.
Mix the juice and gelatin thoroughly.
Pour the mixture over the fruit.
Refrigerate to cool.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gelatine
- Sets the liquid into a firm, sliceable gel that holds the fruit in place.
- Sugar
- Adds sweetness and draws juice out of the fresh fruit as it sits.
- Fresh fruits in season
- Provide the main flavor, texture and fresh aroma of the salad.
- Canned fruits
- Contribute their juice, which is mixed with the gelatine to add moisture and sweetness.
The step that matters
Mix the juice and gelatin thoroughly. Gelatine only sets properly when it is fully dissolved and evenly dispersed in the liquid. Undissolved granules or uneven mixing leave gritty, rubbery spots and weak patches in the set dessert.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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