Jello and fruit pudding

August 10, 2012  •  Category:

 

 


Remember these giant green jello concoctions that used to be called salads. Never understood how they could be called salads; anyway, these  are long gone (unless they can still be found at  cafeteria chains, haven’t checked).

I had a sudden urge for something easy and refreshing and figured, why not? What’s wrong with going the easy route once in a while? Stir a box of jello with water,  add some puréed fresh fruits and let the pudding (or salad) congeal in the fridge while you run an errand or two. 

Yalla (as we say in Lebanese), you got a cool, easy, fruity, retro pudding to enjoy.

INGREDIENTS: 6 servings

  • 1 standard box of jello, apricot flavor (or orange or lemon) (85 g. or 3 oz)
  • 2 mangoes
  • 1 nectarine
  • 1 peach 
  • 1/2 cup of peeled almonds
The fruits can vary in quantity, as long as you don’t have more than 16 oz of cut-up fruit.
METHOD:
  1. Prepare the box of jello according to the directions on the package; let the mixture cool a bit while you prepare the fruits; peel and cut up the fruits and purée in a food processor or with a blender. Combine with the jello. Add a handful of peeled almonds or other nuts and mix. Pour into small ramequins for single servings or a large bundt-shaped pan. Place in the fridge for a few hours to firm up a bit. Serve cold.
NOTE: Adding 2 cups of puréed fruits may be too much to set the jello; it will simply firm it up and the texture will be smooth and thick like gravy; if you prefer a jello-like texture, keep the purée under 1 1/2 cups, at the most.
Ibrahim river (Mount Lebanon), aka Adonis river where, according to legend, the God of love and  beauty, Adonis, was killed changing the color of the river to red for centuries. 

 

 

Comments

7 Comments  •  Comments Feed

  1. Reply

    Rosa says:

    Fresh and delightful!

    A beautiful river.

    Cheers,

    Rosa

    On August 10, 2012 at 5:57 am

  2. Reply

    T.W. Barritt says:

    Great idea to dress up a convenience food with fresh fruit – and in the end, the color is far more natural, too!

    On August 10, 2012 at 6:41 am

  3. Reply

    Sona Markosyan says:

    Hi Kifak

    Thank you very much for your amazing recipes.
    I am always enjoy.

    On August 10, 2012 at 8:14 am

  4. Reply

    Belinda @zomppa says:

    This is not the jello I grew up with! This is far far better!

    On August 10, 2012 at 10:06 am

  5. Reply

    Katie@Cozydelicious says:

    Haha, I never understood why those weird neon wiggly things were called salads either! But your fruity pudding looks cool and refreshing. Yum!

    On August 11, 2012 at 6:45 am

  6. Reply

    Susan says:

    Oh yes, I remember them well 🙂 My mother would make it with very thinly sliced lettuce and carrots in a lime jello. I also remember those that relatives would make with fruit out of a can. Your fresh fruit gelatin is much more appealing! Beautiful dish!

    On August 13, 2012 at 10:08 am

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