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Fruity Terrine – an updated gelatin salad

Most folks wouldn’t admit to liking a gelatin salad.  And considering some of the weird combinations that people have come up with, especially during the 1950’s and 1960’s, I don’t blame them.  The recipes always seem to start with some bright artificially colored gelatin and then add things like vegetables, canned fruit cocktail, cooked seafood, mini-marshmallows, or cottage cheese.  The results looked something like this:

Weird Jello Salads

But, a gelatin salad doesn’t have to be yucky; it can be yummy.  You just have to use juice to flavor the plain gelatin and be very selective with the add-ins.

This recipe is really just a souped up version of the Juicy Gelatin Jigglers recipe that I posted awhile back.  I was inspired by the Citrus Berry Terrine that Dorie Greenspan has in her “French Fridays with Dorie” cookbook and that had been the featured recipe for the “French Fridays with Dorie” group where lots of folks make and photograph the same recipe from the book with their own variations.

Fruity Terrine – an updated gelatin salad
Serves 4-8 depending on your appetite

  • 2.5 cups of orange juice (I used refrigerated not-from-concentrate, but freshly squeezed is always better)
  • 1 Tbsp honey
  • 2 envelopes of unflavored Knox gelatin, each envelope holds about 1 Tbls gelatin
  • 2 cups fresh fruit of your choice (strawberries, orange segments, raspberries, blackberries, blueberries, etc.)
  1. Place 1.5 cups of juice in a microwavable 2-cup measuring cup. Microwave juice for 60-75 seconds.
  2. Pour hot juice into a 5-cup container (I used a Rubbermaid plastic container with a lid). Stir in honey.
  3. Sprinkle gelatin powder on to hot juice and use a fork or small whisk to mix it in until it dissolves and there are no clumps.
  4. Pour in the other 1 cup of juice and mix well. Put the lid on your container and refrigerate for about 30-45 minutes while you prepare your fresh fruit.
  5. When the gelatin had slightly thickened but is not set, stir in the fruit.  Continue to refrigerate for 4+ hours.  Unmold and serve with additional fresh fruit as a garnish.  I unmolded mine by setting the mold in the sink filled about halfway up the mold with hot water for a few seconds.

I made this as a part of our Christmas meal to add something “fancy” that contained fresh fruit.  I used just strawberries and clementine orange segments.  The kids liked it so much they wanted me to make it again. So, I made it again for New Year’s Eve dinner with different fruit, blueberries, raspberries, and blackberries.  I have since made it yet again with just blackberries and raspberries.  They really like it.

– Stacey

Two notes:

  1. Gelatin is made from animal parts, so it is not vegetarian or vegan.  If you want to make a veggie version of this recipe, I have been told that you can substitute agar-agar for the gelatin.
  2. If you want to use pineapple or pineapple juice in this recipe, you can’t use fresh of either and have it work.  Fresh pineapple has an enzyme in it called bromelain that will prevent the gelatin from jelling.  Apparently, papaya and kiwi also contain similar enzymes.  But don’t fret, canned pineapple and pineapple juice don’t contain bromelain. The canning process heats the pineapple to a temperature sufficient to break the enzyme down, making it gelatin friendly.
Fruity Terrine - Christmas

Fruity Terrine - Christmas

 Fruity Terrine - New Year

 

 

 

 
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About feedingmytribe

Mom to four 10-year-olds. Trying to find my way through the confusing world of food and nutrition to provide my girls with a healthy start in life.

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