This vibrant Jello Fruit Salad brings a burst of color and refreshing sweetness to any table in just minutes. A perfect balance of jiggly gelatin and fresh fruits creates an irresistible dessert that’s both light and satisfying. With only 198 calories per serving and packed with vitamin C, it’s a guilt-free treat that brightens up picnics, potlucks, and family gatherings. Simply prep in 10 minutes, let it set, and you’ll have a crowd-pleasing dessert that’s worth the wait.
Fresh Fruit Jello Assembly
- Apple: 1 medium, peeled and grated – ensures even distribution throughout
- Bananas: 2 fresh ones, chopped into bite-sized pieces
- Citrus Guard: 1 teaspoon lemon juice to keep fruits fresh
- Jello Base: 6 ounces Strawberry Jell-O powder
- Hot Water: 2 cups boiling water for dissolving
- Pineapple: 40 ounces crushed with juice included
- Strawberries: 16 ounces sweetened, lightly drained
- Cranberry: 14 ounces whole cranberry sauce
- Optional Toppings: Whipped cream and nuts (pecans/walnuts)
Simple Assembly Steps
- Fruit Prep: Combine shredded apple and bananas with lemon juice in a bowl – this prevents browning!
- Jello Base: Dissolve Jell-O powder in boiling water, stirring until crystal clear
- Fruit Addition: Mix in pineapple and strawberries until evenly distributed
- Cranberry Layer: Gently fold in cranberry sauce for a beautiful marble effect
- Final Mix: Add your prepared apple-banana mixture and combine well
- Setting Time: Pour into your serving dish and chill until firm (about 5 hours)
- Serve: Top with a cloud of whipped cream and sprinkle of nuts if desired
Storage Tips
This jello salad stays fresh in the fridge for up to 3 days. Keep it covered with plastic wrap to prevent it from absorbing other food odors. The texture is best within the first 24 hours – after that, the fruits might release a bit more liquid, but it’ll still taste great!
Variations
Have fun making this recipe your own! Try raspberry or cherry Jell-O instead of strawberry for a different twist. Not a fan of cranberries? Use extra strawberries instead. You can also swap the fruits based on what’s in your kitchen – peaches, mandarin oranges, or fruit cocktail all work beautifully. For a lighter version, use sugar-free Jell-O and unsweetened fruit.
Serving Suggestions
This colorful jello salad makes a wonderful addition to potlucks, holiday meals, or summer BBQs. For a pretty presentation, try making individual servings in clear glass cups or mason jars. The whipped cream and nuts on top add a lovely contrast – you can also sprinkle some coconut flakes for extra flair. Serve it nice and cold for the best taste!
Make-Ahead Tips
This is a perfect make-ahead dish! You can prepare it up to 24 hours before serving. Just hold off on adding the whipped cream and nuts until right before serving. The lemon juice helps keep the apples and bananas from browning, so don’t skip that step if you’re making it ahead of time.
Jello Fruit Salad
Equipment
- 9×13 inch pan
- Large Bowl
Ingredients
Fruit Base
- 1 medium apple peeled and grated
- 2 bananas chopped
- 1 teaspoon lemon juice
- 6 ounces Strawberry Jell-O
- 2 cups boiling water
- 40 ounces crushed pineapple undrained
- 16 ounces sweetened strawberries slightly drained
- 14 ounces whole cranberry sauce
Optional Toppings
- whipped cream for topping
- pecans or walnuts for topping
Instructions
- Add the shredded apple and chopped bananas to a bowl and toss in lemon juice.
- Empty Jello-O packets into a large bowl. Add 2 cups boiling water and stir well until Jello-O is dissolved.
- Add crushed pineapple and strawberries and stir to combine. Stir in whole cranberry sauce.
- Stir in shredded apple and chopped bananas.
- Pour into desired serving dish–I use a 9×13” pan, but you could put it in a trifle or other dish– and refrigerate for several hours or until firm.
- Serve with a dollop of whipped cream and chopped walnuts or pecans, if desired.
