Recipe by Oxmoor House January 1995

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Recipe Summary

Yield:
8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain all fruit into a bowl; stir well. Reserve 1 1/2 cups fruit juice mixture; set fruit aside. Bring reserved juice mixture to a boil in a saucepan. Add gelatin and cook, stirring constantly, 2 minutes or until gelatin dissolves. Remove from heat. Stir in cold water. Chill until the consistency of unbeaten egg white.

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  • Fold in fruit and pecans. Pour mixture into a lightly oiled 6-cup mold. Cover and chill until firm. Unmold onto a lettuce-lined serving plate. Garnish, if desired.

  • Note: To unmold with ease, run a knife around edge of mold to break the suction. Gently pull salad away from sides of mold using fingers. Wrap mold in a damp, warm dish towel. Place a serving platter on top of mold and invert. Remove mold.

Source

Christmas with Southern Living 1995

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