How to Make a Jellied Fruit Salad Mold

Got some gelatin or Jell-O? Some fruit? Then you can make a molded jelly that makes gelatin more interesting and prolongs the life of fresh fruit.

Instructions

Difficulty: Easy

Things You’ll Need:

• Fruit Juices
• Chef's Knives
• Cutting Boards
• 1 (6-oz.) package Jell-O®
• 1 to 2 c. fresh fruit
• 1 envelope gelatin

1. Prepare the gelatin according to package directions.
2. Let it chill in a small bowl or pitcher, but don't let it "set." The gelatin will need to be poured into the mold, and the fruit added, just before it sets.
3. Try modifying the gelatin recipe by using a compatible fruit juice to go along with whatever fruits you're using. For example, use cranberry juice to make the gelatin if you're using a red fruit, or use apple juice for a clearer gelatin.
4. Peel and seed the fruit as necessary and cut it into bite-size pieces.
5. Chill the gelatin and keep a close eye on it as it solidifies. If you're making a mold and you want the fruit to appear on the top, you can add the fruit before the gelatin has set. It will sink to the bottom of the mold, and when the mold is upended and unmolded, the fruit will be on top.
6. For the fruit to appear scattered throughout the mold, wait until the gelatin is almost completely set. Test it by poking a piece of fruit into the still-liquid gelatin. When the fruit no longer sinks but the gelatin is still liquid, fold in the remaining fruit, place it in the mold, and chill it immediately.
7. Chill the gelatin until completely set, at least 2 but preferably 3 to 4 hours.
8. Run warm water around the outside of the mold. This will warm the gelatin that's touching the walls of the mold and help it release. Be careful not to splash any water on top of the gelatin.
9. Place a plate on top of the mold and invert the gelatin onto the plate.

Tips & Warnings

• You'll need only one source of gelatin, either the unflavored gelatin envelope or a packaged, flavored brand like Jell-O. If using unflavored gelatin, use a sweetened fruit juice to make the mixed gelatin.
• You can use virtually any type of fresh fruit for this recipe. For some ideas on which fruits to use and in what combinations, see the Related eHow on summer fruit salad.
• For best results, pat the fruit dry with paper towels before folding it into the gelatin. Cut fruit will release extra water, which usually isn't a problem but can sometimes dissolve the gelatin surrounding the fruit pieces.
• Nearly any container can work as a mold: a bowl, a deep dish, a pie plate, plastic containers, etc. Just avoid reactive metals like aluminum and cast iron.