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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Light and refreshing, spring and summer fruit salad. Ingredients:
non-stick vegetable oil spray |
1 small navel orange |
1/2 cup cold water |
1 envelope unflavored gelatin |
1/4 cup sugar |
1 1/2 cups ginger ale |
2 tbsp. strained fresh lemon juice |
2 medium-sized firm ripe peaches, peeled, halved,pitted and cut lengthwise into 1/3 thick slices. |
1/2 cup fresh ripe strawberries, washed, hulled and cut lenghwise into 1/3 thick slices |
1/2 cup seedless grapes, washed and halved. |
1 tbsp. very finely chopped crystallized ginger. |
Directions:
1. Spray insides of 1 quart decorative mold.
2. Remove the peel and all of the white membrane of the orange with a small sharp knife, using short sawing motions. Section the orange by cutting along both sides of each membrane. Set each section on paper towels to drain.
3. Pour the water into a heatproof measuring cup and sprinkle the gelatin over it. When the gelatin has softened for 2 or 3 minutes, set the cup in a small skillet of simmering water and stir over low heat until the gelatin dissolves completely. Add the sugar and stir until it dissolves.
4. Pour the gelatin mixture into a deep bowl and stir in the ginger ale and lemon juice. Then set the bowl into a larger bowl half filled with crushed ice or ice cubes and cold water. With a metal spoon, stir the mixture until it thickens enough to flow sluggishly off the spoon. Stir in the orange sections, peaches, strawberries, grapes and the crystallized ginger.
5. Pour the mixture into the sprayed mold, cover and refrigerate for at least 4 hours, or until firm to the touch.
6. To unmold, dip briefly in hot water, place plate over mold and invert onto plate. Refrigerate until ready to serve.
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