Jell-O Salad Recipes | Taste of Home (2024)

FAQs

What happened to Jello salads? ›

Jell-O even introduced savory flavors, like celery, mixed vegetable, and "Italian salad," during the 1960s. By the mid-1970s, though, their popularity had declined so much that they were pulled from shelves.

Jello salads are a common feature of US communal meals such as potlucks, most probably because they are inexpensive and easy to prepare. The salad has a strong regional presence in Utah and surrounding states (the Mormon Corridor), especially among members of the Church of Jesus Christ of Latter-day Saints.

Fresh fruits like strawberries, blueberries, bananas, kiwis, or peaches are great additions. Other fruits have enzymes in them that make them unsuitable for adding to jello.

Gently fold the thawed fruit into the thickened mixture. 5Spray a 10-cup bundt pan with cooking spray. Pour the thickened fruit mixture into the bundt pan. Chill, uncovered, until just set, 1 hour to 1 hour and 30 minutes.

Bromolain in pineapple, papain in papaya and actinidin in kiwi are all enzymes capable of breaking down proteins, hence the warning that these fruits cannot be used in Jell-O. But canned fruits are fine because the pasteurization process they undergo destroys the proteolytic enzymes.

A lack of nutritional value does not stop other products from being popular, but the fact that Jell-O is regularly marketed toward children as a snack food rather than as a dessert means that some parents choose to stick with healthier options.

Jello has 3 main ingredients: water, sugar, and protein (in the form of gelatin). As such, it hydrates you, is easy to digest, and gives your body energy and resources for healing. Jello is being used in some nursing homes as a way to hydrate patients who may have trouble drinking liquid water.

There are a few reasons: Jell-O is easy to swallow and digest, making it suitable for patients who have difficulty eating solid foods or have digestive issues. It's smooth texture and mild flavor make it more tolerable for those with sensitive stomachs or who are recovering from surgery.

Utah eats more Jell-O than any other state

The people in Utah love their Jell-O! The state has an entire holiday week dedicated to the jiggly treat, and it's even Utah's official state food.

What fruit can not go in Jell-O? ›

If you like making gelatin for dessert, the box often recommends not adding certain kinds of fruit, including pineapple, kiwi, mango, ginger root, papaya, figs or guava. People have a hard time getting the gelatin to solidify when they add these fruits.

Drain whatever kind of canned, or fresh fruit you have and just stir it around until it is all through the jello mixture. (It should be set enough not to sink to the bottom).

Rinsing the mold with cold water before filling it with Jell-O can also make it easier to unmold. Spraying the mold with Pam or some other cooking spray is another common trick, but one that may leave a residue and flavor on the Jell-O, which you may not want depending on what you are making.

Line 20 mini muffin pan cups with foil liners; spray with cooking spray. Add boiling water to gelatin mixes in small bowl; stir 2 min. until completely dissolved. Pour into prepared muffin cups.

The first popular Jell-O salad was Perfection Salad, invented in 1904 by Mrs. John E. Cook of Pennsylvania (via Recipe Curio). While Mrs.

There are a few reasons: Jell-O is easy to swallow and digest, making it suitable for patients who have difficulty eating solid foods or have digestive issues. It's smooth texture and mild flavor make it more tolerable for those with sensitive stomachs or who are recovering from surgery.

“Jell-O salads first became popular in the 1930s but reached their highest expression as part of the processed food school of cooking that sprang up after the war,” said Wyman. This was an era of packaged foods and TV dinners, and it was the golden age of gelatin desserts.

Raw pineapple and raw papaya should never be added to a gelatin (Jello) salad or mold. Enzymes in the fruit prevent the gelatin from setting up (getting firm).