Sunshine State Salad Recipe
My husband and I retired from central Illinois to Florida over 13 years ago. Several times, a friend gave us grapefruit from his backyard tree. One day I was going to make a lemon pineapple gelatin salad and discovered I didn't have pineapple. So, I cut up a fresh grapefruit and used it in the salad. It was good, and I tried adding other fruits until I came up with this recipe.
- 1 package (3 ounces) lemon gelatin
- 1 cup boiling water
- 1 can (8 ounces) pineapple chunks, undrained
- 1 large grapefruit, peeled, sectioned and diced
- 1 medium apple, peeled and chopped
- 1/4 cup Diamond of California Chopped Pecans
- In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice; set pineapple aside. Add cold water to juice to measure 1 cup; stir into gelatin mixture. Chill until partially set. Stir in grapefruit, apple, pecans and pineapple; pour into a 1-1/2-qt. bowl. Chill until firm. Yield: 8 servings.
Originally published as Sunshine State Salad in Country Extra March 1998, p49
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Reviewed Oct. 11, 2009
My husband is diabetic so he very much appreciated this recipe as I used sugar-free gelatin and unsweetened pineapple. The only other thing different I did was I used canned grapefruit segments, drained and patted dry.
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