Congealed Triple Apple Salad
Elevate your next gathering with this vibrant and refreshing Congealed Triple Apple Salad, a nostalgic twist on a classic gelatin dessert! Packed with the crisp sweetness of three apple varieties—Granny Smith, Honeycrisp, and Fuji—this dish combines fruit-forward flavors with a silky apple juice gelatin base. Balanced with a hint of lemon juice to keep the apples bright and zesty, it’s an irresistibly tart-and-sweet creation. The recipe is easy to prepare, requiring minimal cooking and just a few hours of chilling to achieve its perfectly set layers. Serve it straight from a decorative mold and garnish with velvety whipped cream and crunchy chopped walnuts for a delightful finishing touch. Perfect as a festive side dish or light dessert, this triple apple masterpiece is sure to impress at potlucks, holiday meals, or anytime you crave a taste of elevated nostalgia.
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Recipe Information
Ingredients
- 1 medium Granny Smith apple (diced)
- 1 medium Honeycrisp apple (diced)
- 1 medium Fuji apple (diced)
- 2 tablespoons Lemon juice
- 2 packets Unflavored gelatin
- 2 cups Apple juice
- 1 cup Water
- 0.33 cup Granulated sugar
- 1 cup Whipped cream (optional, for garnish)
- 0.5 cup Chopped walnuts (optional, for garnish)
Instructions
Wash and core the Granny Smith, Honeycrisp, and Fuji apples. Dice them into small, even cubes. Place the diced apples in a bowl and toss them with lemon juice to prevent browning. Set aside.
In a small bowl, sprinkle the unflavored gelatin over 1 cup of cold water. Let it sit for 5 minutes to bloom.
In a medium saucepan, combine the apple juice and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar fully dissolves (about 5 minutes). Do not let it come to a boil.
Add the bloomed gelatin to the warm apple juice mixture. Stir continuously until the gelatin is completely dissolved, about 2 minutes. Remove the saucepan from heat and let the mixture cool to room temperature, about 10 minutes.
Once the gelatin mixture has cooled, fold in the diced apples. Stir gently to evenly distribute the apples throughout the mixture.
Pour the mixture into a 9x5-inch loaf pan or a decorative gelatin mold. Use a spatula to smooth the top.
Cover the pan or mold with plastic wrap and refrigerate for at least 4 hours, or until fully set.
To serve, run a knife around the edges of the pan or mold to loosen the gelatin. Place a serving plate upside-down on top of the pan, then invert the salad onto the plate.
Garnish with a dollop of whipped cream and a sprinkle of chopped walnuts, if desired. Slice and serve immediately.
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 234.4 g | 85% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 209.5 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1065 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
