July 22, 2026

This is our fruit jello salad that I made for the church potluck. Feel free to swap out your favorite fruits for this delicious recipe!

Fresh Harvest Strawberry, Pear and Citrus Gelatin Salad

Summer on the homestead always brings a wonderful kind of kitchen puzzle: what do you make when you have a bit of this and a handful of that resting in the freezer and pantry? With a church potluck on tomorrow’s schedule, I set out to clear out some frozen summer strawberries, a ripe pear, fresh grapes, and mandarin oranges, turning them into a refreshing dessert that doesn't rely on pre-packaged, artificial boxed mixes.

Using unflavored Knox gelatin lets the authentic sweetness and vibrant color of real fruit shine through. Because strawberry puree is naturally rich and opaque, this salad turns into a luxurious, smoothie-like fruit mold bursting with texture. Scaling it down to an 8x8 pan makes it just the right size for a potluck dessert table—plenty to share without bringing home a mountain of leftovers!

Small-Batch Real Fruit Gelatin Salad (8x8 Pan)

Prep Time: 20 mins | Chill Time: 3–4 hours | Servings: 8–10 potluck portions

Ingredients

For the Fruit Base:

• 1 ½ tbsp Knox unflavored gelatin

• ½ cup cold water (for blooming)

• 1 cup boiling water

• 1 ½ cups sweetened fruit puree (frozen strawberries + diced pear simmered with 3 tbsp sugar or honey)

• 1 to 1 ½ cups total whole fruit (halved fresh grapes, mandarin oranges, diced ripe pear)

For the Real Whipped Topping:

• 1 cup heavy whipping cream

• 2 to 3 tbsp powdered sugar

• ½ tsp vanilla extract

Step-by-Step Instructions

1. Make the Puree: Simmer frozen strawberries and diced pear with 3 tablespoons of sugar in a saucepan over medium-low heat for 3–5 minutes until soft and mashable. Blend until smooth (add a tiny splash of fresh lemon juice if desired to brighten the flavor). Measure out 1 ½ cups of puree.

2. Bloom the Gelatin: Pour ½ cup cold water into a bowl and sprinkle 1 ½ tablespoons of Knox gelatin evenly over the surface. Let it sit for 5 minutes without stirring until thick and bloomed.

3. Dissolve & Combine: Pour 1 cup of boiling water directly over the bloomed gelatin and stir vigorously for 2–3 minutes until completely dissolved. Stir in the 1 ½ cups of warm fruit puree, then fold in your grapes, mandarin orange segments, and diced pears.

4. Cool & Chill: Allow the dish to sit on the counter for 10–15 minutes to cool slightly (this prevents condensation steam from dripping into the gelatin). Cover tightly with plastic wrap and chill in the refrigerator for 3–4 hours until firm.

5. Whip & Serve: Using a chilled bowl and a handheld mixer, whip the cold heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form. Spread evenly over the set gelatin layer right before serving at the potluck.

Homestead Kitchen Tip: Making your whipped cream ahead? Whip it up at home and keep it stored in a sealed container in the fridge. Spread it over the top of the dish right before the meal is blessed so it stays light, fluffy, and cool!

For a printable pdf please click Here.

 #HomesteadKitchen #RealFoodRecipes #FruitGelatin #KnoxGelatin #PotluckFavorites #StrawberryPear #MadeFromScratch #SummerDesserts #WhippedCream

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