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Pickled Peach Salad

Pickled Peach Salad

Southern Living NOVEMBER 2004

  • Yield: Makes 6 to 8 servings


  • 1 (25.5-ounce) jar spiced pickled peaches*
  • 1 (3-ounce) package lemon-flavored gelatin
  • 1/2 cup orange juice
  • 1/2 cup water
  • 1 (15-ounce) jar pitted Royal Ann cherries in light syrup, drained
  • 1 cup chopped pecans
  • Bibb lettuce leaves (optional)
  • 1 cup whipping cream
  • 1 tablespoon mayonnaise
  • Garnish: fresh cranberries


Drain pickled peaches, reserving 1 cup liquid in a saucepan. Coarsely chop peaches.

Bring reserved 1 cup liquid to a boil; remove from heat. Stir in gelatin, stirring 2 minutes or until gelatin dissolves. Stir in orange juice and 1/2 cup water. Stir in chopped pickled peaches, cherries, and pecans.

Spoon mixture into a lightly greased 4 1/2-cup ring mold. Cover and chill 8 hours or until firm. Unmold salad onto Bibb lettuce leaves, if desired, or onto a platter or serving dish.

Beat whipping cream at high speed with an electric mixer until soft peaks form; fold in mayonnaise. Serve salad with whipped cream mixture. Garnish, if desired.

*2 (15-ounce) cans harvest spice sliced peaches may be substituted for spiced pickled peaches. Proceed as directed, using a 5 1/2-cup mold.

Note: For testing purposes only, we used Oregon Fruit Products Pitted Light Sweet Royal Anne Cherries in light syrup.


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Pickled Peach Salad recipe