Congealed Strawberry, Pineapple,
and Banana Salad
Glory of Southern Cooking:
Recipes for the Best Beer-Battered
Fried Chicken, Cracklin' Biscuits...
Copyright 2007 by James Villa
Pun John Wiley & Sons
"Congealed fruit salads have been a major component of Southern cuisine
for at least a century, and when they're carefully layered in a glass mold,
as with this colorful example, they become a true 'party dish' worthy of
the most elegant buffet or bridge luncheon. Diced cherries, blackberries, raspberries, crushed peaches or mangoes, and any chopped nuts can be
used to make an attractive and delicious mold such as this, so feel free
to experiment. In the South, this type of salad would typically be served
with a variety of tea sandwiches."
One 3-ounce package strawberry-flavored Jell-O
1/2 cup boiling water
One 10-ounce package frozen strawberries,
thawed, with the juices reserved
One 8-ounce can crushed pineapple, drained
2 bananas, mashed
1/2 cup chopped walnuts
1/2 pint sour cream
Bibb lettuce leaves
In a saucepan, combine the Jell-O and boiling water, stir till dissolved,
add the strawberries plus their juice, and stir well. Transfer the mixture
to a bowl, add the pineapple, bananas, and walnuts, and stir well. Scrape
half the mixture into a medium-size glass bowl, cover with plastic wrap,
and chill about 2 hours or till just firm.
With a rubber spatula, spread the sour cream over the top, scrape the remainder of the strawberry mixture on top, cover with plastic wrap,
and chill 2 to 3 hours or till fully firm.
Serve the salad on lettuce leaves.