We have no idea where this recipe originated, but this unique salad is always well received. It's a popular choice with a sandwich for our luncheon combinations and is also served as a dinner side dish. Many people prefer it to a tossed salad.—Watts Bar Resort, Joyce Probst, Watts Bar Dam, Tennessee
- 8 jars (16 ounces each) grapefruit sections
- 1 cup water
- 8 envelopes unflavored gelatin
- 2 cups sugar
- 2 to 3 teaspoons salt
- 1/3 cup lemon juice
- Drain grapefruit, reserving 6 cups juice; set fruit and 4 cups of juice aside. In a saucepan, combine 2 cups juice, water and gelatin; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Remove from the heat. Add sugar and salt; stir until dissolved. Add lemon juice and reserved grapefruit and juice. Pour into two 13-in. x 9-in. pans. Cover and refrigerate until set. Yield: 30 servings.
Originally published as Grapefruit Gelatin in Taste of Home June/July 1998, p51
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Reviewed Aug. 23, 2010
"I cannot wait to make this...I ate it at Watts Bar Resort forty years ago and loved it...thank you for giving this recipe."