Rainbow Gelatin Cubes Jello Salad with Pineapple, Strawberry and Blueberry

Hahahaha, I know, I know, what on earth is a recipe for jello salad doing here, you don’t need a recipe for this!!! ;D Well, I kind of agree, but I see this one as a mix of inspiration for you to make one at home and a good handful of tips with gelatin and jello. Anybody can make a jello salad, and between us it’s not exactly rocket science, but there are a few tricks that separate something just ok from something fantastic!

Start with the combination of diferent jellos, I found it very tropical! ;D In color and in flavor, with pineapple, strawberry and blueberries. It’s basically the same principle as always, prepare the different gelatins separately, let them set really well in the fridge, cut everything into cubes and serve them together in a bowl. But the choice of flavors and colors makes all the difference in the final result, both in how the flavors play together and in how it looks on the table.

What I particularly like about this combination is the contrast. The bright yellow of the pineapple, the red of the strawberry and the deep purple of the blueberries make a gelatin salad that looks way more interesting than using similar flavors or similar shades, and you already know that around here eating is also a little bit about eating with your eyes. On top of that, the flavors just work. Not too sweet, not too sickly. Pineapple and strawberry are both sweet and get along nicely, and the blueberries bring a slightly tangier touch that balances everything out. Let’s get to the recipe!

Rainbow Gelatin Cubes Jello Salad with Pineapple, Strawberry and Blueberry

Servings: 8
Time: 30mins
Difficulty: Easy
Rating: ★★★★★
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Want a perfect summer dessert? This might be one of the best. Almost zero calories, a nice amount of protein, and nothing beats a jello salad, fresh, fun and ridiculously jiggly.

Ingredients

Pineapple Jelly – 1 Packet (Sugar-Free)
Strawberry Jelly – 1 Packet (Sugar-Free)
Blueberry Jelly – 1 Packet (Sugar-Free)
Vegetable Oil – 1/2 Teaspoon

Directions

First, lightly grease with the vegetable oil, the plastic containers you’ll be using for the gelatin (this ensures the gelatin releases easily).
Just put a little vegetable oil on kitchen pepar, you don’t want to soak the containers, just create a super-thin layer of oil. (Note: each container needs to hold about 1 liter of liquid, and a wide, shallow container is best so you can easily cut the cubes later on.)
Prepare the gelatin according to the package instructions, usually, this involves dissolving the powder in 500ml of boiling water and then adding another 500ml of cold water. Here’s the key step, though, instead of adding the full 500ml of cold water, add only 400ml (or even 350ml). This creates a firmer gelatin that is much easier to cut and serve in a salad ;D

Place the gelatin in the refrigerator for 24 hours to set completely. Repeat the process for the remaining gelatin flavors, using a separate container for each.

When you’re ready to make the gelatin salad, use a very sharp knife dipped in water to cut large cubes, then transfer the cubes to a serving bowl.
And that’s it, you can serve it immediately or keep it in the fridge to serve later. Bon appétit!

Notes & Tips: There are tons of flavor and color combinations out there. Pineapple, strawberry and blueberry work particularly well together because the colors are so distinct (yellow, red and purple/blue), which makes the salad much prettier, and the flavors complement each other without stepping on each other’s toes. Choose flavors you like and think go well together, but think about the colors too!

I always prefer cutting big cubes. They have a much nicer texture in the mouth and they’re way more fun to eat. Tiny cubes lose a bit of their charm and tend to fall apart more easily.

I also prefer Animal-based gelatin without sugar. The texture is firmer and nicer, and it’s practically a zero calorie dessert with a great dose of protein. Plant-based gelatins work too, but they swap the protein for fiber and, in my opinion, never get the same texture (they are more gummy). Still, if you’re vegetarian or vegan, that’s the way to go 🙂

About 90% of the time I choose sugar-free gelatin, sweetened with sweetener. I’m not a big fan of sweeteners in general, but for this kind of dessert I think it’s really the best option. Regular gelatins simply have too much sugar (because they have to sweeten literally 1 liter of water) and it starts to dip into the soda levels of sugar and that’s even less healthy.

If you want denser cubes with a better texture, go a little lighter on the water called for on the package. Those measures are designed for soft gelatins, and by reducing the water slightly you get a much firmer gelatin that’s easier to cut and nicer to eat.

As I said above, run a thin layer of oil over the containers before pouring in the gelatin (or, alternatively, rinse the containers with cold water). This really helps with unmolding and cutting perfect cubes without the gelatin sticking to the plastic. It’s not greasing a cake pan, just a super thin layer is more than enough.

Also check your box size. US gelatin boxes are often smaller than the 1 liter packets this recipe is based on. A small 0.3 oz sugar-free box usually makes only about 500ml of liquid, so if you want the same size slabs, use two boxes per flavor and keep the same logic of reducing the cold water a bit. Always compare against what your package says.

Let the gelatin cool a little before it goes in the fridge, then cover each container with plastic wrap or a lid. It keeps the surface from drying out and stops it from picking up fridge smells.

Fridge temperature matters. Gelatin sets best in a fridge at about 4°C (39°F). A fridge that’s too warm will give you softer, wobblier cubes.

Don’t skip the 24 hours. It might feel like forever, but this is what gives you clean, sharp edges when you cut. If you’re in a hurry, you can get away with less, but the cubes will be softer.

Serve cold, and add the cubes to the bowl just before serving if you can. If they sit together for a long time, the colors can start to bleed a little into each other.

Want to take it up a notch? Top with a little whipped cream, a spoonful of Greek yogurt or a few fresh berries. Just keep fresh pineapple away from the gelatin itself, because fresh (and frozen) pineapple has an enzyme that stops gelatin from setting.

This recipe for Rainbow Gelatin Cubes Jello Salad with Pineapple, Strawberry and Blueberry was originally created on BakeAfter. Esta receita de Salada de Gelatinas Tropical com Ananás, Morango e Mirtilos foi publicada em português no Iguaria.