Ingredients

  • 5 1/2 cups fresh orange juice
  • 1/2 cup fresh lemon juice
  • 2 cups canned pineapple juice
  • 4 envelops gelatin
  • 1 cup peeled and seeded grapes
  • 1/2 cup chopped figs
  • 1/2 cup chopped dates
  • 1/2 cup chopped pecans
  • 1 cup fresh orange chunks
  • 1/2 cup bananas (optional)
  • 2 cups whipping cream
  • 1 tablespoon sugar, to taste
  • 1 teaspoon vanilla or cognac
  • Directions

    Mix fruit juices in large bowl and taste for tartness. Take out 1 cup of juice and soften gelatin in it. Heat another cup of the juice almost to boiling, add to the softened gelatin and stir until disolved. Add dissolved gelatin to fruit juices and put bowl in refrigerator to chili, stirring occasionally until starting to jell. Meanwhile peel and seed the grapes (it’s worth the effort). Chop figs, dates and pecans. Section oranges and cut into small chunks, draining off extra juice. If using bananas cut them just before folding into the jell. When gelatin is slightly thickened fold in fruits and nuts, 1 variety at a time, to assure even distribution. Rinse a decorative 8-cup mold with cold water, fill with mixture and chill for several hours or overnight. Unmold onto a pretty plate, Serve with sweetened whipped cream.

    Serves 12 to 16

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