1990 Community Recipe · Mother's Cookbook Collection
Frozen Fruit Medley
A vintage holiday salad contributed by Betty O’Neill.
Gather
Ingredients
- 1 (3-ounce) package Jell-O gelatin, any flavor
- Dash of salt
- 1 cup boiling water
- 1 (8¼-ounce) can pineapple tidbits
- ¼ cup lemon juice
- 1 envelope Dream Whip whipped topping mix
- ⅓ cup mayonnaise
- 1 medium banana, diced
- ½ cup seeded, halved Tokay grapes
- ¼ cup diced maraschino cherries
- ½ cup chopped nuts
Prepare
Directions
- Dissolve the gelatin and salt in boiling water.
- Drain pineapple, reserving the syrup; add water to the syrup to make ½ cup.
- Stir the syrup mixture and lemon juice into the gelatin. Chill until slightly thickened, about the consistency of unbeaten egg whites. The original suggests approximately 1 hour and 15 minutes.
- Prepare the whipped topping mix according to its package directions.
- Combine the whipped topping with mayonnaise, fruits, and nuts.
- Fold the mixture into the slightly thickened gelatin. Spoon into an 8 × 4-inch loaf pan and freeze until firm.
- Unmold and let stand at room temperature for 30 minutes before slicing or serving. Garnish if desired.
Kitchen Notes
Original yield: 8–10 servings. The source specifies Tokay grapes and Dream Whip, two period-specific ingredient details worth retaining.
Archival transcription. Not reported as tested in The Hungry Canary kitchen.
Source
Submitted by Betty O’Neill. Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 6. From Mother's cookbook collection.