Fruit Salad
Ingredients
Directions
Prepare the gelatine
Soak the gelatine in a little water on the back of the stove.
Layer the fruit
Layer one kind of fresh fruit in a mold and cover with sugar.
Add another kind of fruit and sugar, repeating layers as desired.
Place the canned fruit in a dish and cover the mold tightly with a plate.
Turn the mold over and drain the juice into the dish with the canned fruit.
Set and chill
Mix the juice and gelatine thoroughly, then pour over the fruit.
Refrigerate until 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 structure as it cools.
- Sugar
- Sweetens the fruit and draws out juices that form the syrup.
- Fresh seasonal fruits
- Provide the main flavor, texture and color of the salad.
- Canned fruits
- Add extra fruit pieces and their drained juice to the set mixture.
The step that matters
Mix the juice and gelatine thoroughly. Gelatine must be fully dissolved and evenly distributed in the juice, or lumps and soft spots will form instead of a uniform set.
“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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