Dorothy Ferreria

Frozen Fruit Salad

Frozen Fruit Salad
by Dorothy Ferreria

A different version of the classic fruit salad, surrounded with sugar glazed fresh fruits. This dish doubles as a table centerpiece

Ingredients:
454 gram-can dark sweet pitted cherries in extra heavy syrup
567 gram-can crushed pineapple
1 tbsp unflavored gelatin
1/4 cup water
300 ml-can condensed milk
250 ml pack all-purpose cream
1 cup cubed canned peaches or fresh ripe mango
1 cup diced apples (unpeeled)
2 cups sliced bananas

Procedure:
1. Drain the cherries in a colander. After about 30 minutes, blot the cherries with paper towels to remove excess syrup.
2. Drain the crushed pineapple in a colander. After about 30 minutes, press with a spoon to remove excess moisture.
3. Line a loaf pan (12” X 4 1/2”) with food grade plastic food film. Set aside.
4. In a saucepan, combine gelatin and water. Allow the gelatin to bloom or swell for 5 minutes and then cook over low heat until gelatin dissolves completely. Set aside.
5. Using an electric mixer, beat condensed milk and cream until blended. Pour in the gelatin solution. Set aside.
6. Add the rest of the ingredients to the cream mixture. Mix well and transfer to the prepared loaf pan. Freeze until firm.
7. To serve, remove the salad from the loaf pan. Peel off the plastic wrap and transfer to a serving platter. Thaw a bit before slicing.

fruit salad

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s