A retro classic that’s sweet, tangy, and delightfully quirky, Sunshine Salad is a jelly-based salad that brings a burst of nostalgic charm to your table.
With its golden glow and refreshing crunch, this jiggly gem combines fruity brightness, savory undertones, and playful texture for a crowd-pleasing side dish at any spring or summer gathering.
The Radiant Ingredients Behind Sunshine Salad
- Crushed pineapple in juice – Adds tropical sweetness and juicy texture, making the base light and refreshing.
- Lemon jelly crystals – Brings vibrant citrus flavor and that iconic wobbly structure.
- Cider vinegar – A splash of tang to balance the sweetness and brighten the entire dish.
- Salt – Just a touch sharpens the flavor profile and ties everything together.
- Grated carrot – Offers crunch, natural sweetness, and a sunbeam hue to the mix.
- Chopped walnuts or pecans (optional) – For a bit of earthy crunch and richness that elevates the texture.
Sunshine Salad in a Few Simple Steps
Start by draining your pineapple, keeping the juice. Then, top up the juice with water and bring it to a boil. Off the heat, stir in lemon jelly crystals until fully dissolved.
Mix in vinegar and salt, then chill the liquid until it’s wobbly but not fully set. Gently fold in the crushed pineapple, grated carrot, and nuts if using. Pour the mixture into a jelly mould and refrigerate until fully set.
When ready to serve, unmould your sunshine and let it shine on the plate, perfectly chilled.
Tips, Tricks, and Twists for Jelly Joy
Unmoulding is key for presentation—dip a cloth in warm water and press it around the mould to loosen the jelly gently. If it’s stubborn, a quick shake or tap should help.
For a more tropical vibe, consider adding chopped mango or switching to orange jelly. Want extra zing? A touch of finely grated ginger works beautifully. This salad pairs wonderfully with cold meats, picnic spreads, and retro party platters.
Whether you’re going for vintage vibes or a unique addition to your barbecue table, this salad is as fun to make as it is to eat.
Keep Your Sunshine Shining: Storing Tips
Sunshine Salad is best served well-chilled and should be kept covered in the fridge. It will stay fresh and jiggly for up to two days.
Freezing isn’t recommended—gelatin doesn’t hold its texture well once thawed. Stick to the fridge for optimal results, and enjoy it within a couple of days for peak flavor and texture.
Sunshine Salad
Ingredients
- 1 cup finely grated carrot approximately 2 small carrots
- ¼ teaspoon salt
- 85 grams lemon-flavored jelly crystals
- 440 grams crushed pineapple in natural juice
- 1 tablespoon cider vinegar
- ⅓ cup finely chopped walnuts or pecans optional
Instructions
- Drain the crushed pineapple, reserving the juice in a separate container.
- Add sufficient water to the reserved juice to bring the total liquid volume to 1½ cups.
- Heat the liquid mixture to boiling point, then remove from the heat source. Immediately stir in the jelly crystals, ensuring they are fully dissolved.
- Incorporate the cider vinegar and salt, stirring thoroughly until the salt is completely dissolved.
- Transfer the mixture to the refrigerator and allow it to cool until it reaches a partially set consistency, approximately 1½ hours.
- Once partially firm, gently fold in the crushed pineapple, grated carrot, and chopped nuts, if using.
- Pour the mixture into a jelly mould and return it to the refrigerator until it has fully set.
- To serve, invert the mould onto a plate and release the salad. Serve well chilled.
Notes
Freezing: Not recommended for freezing.
Serving Tip: For easy unmoulding, cover the inverted mould with a warm, damp cloth for about 15 seconds. If necessary, tap gently to release.
Pairs wonderfully with sliced ham, assorted cold meats, and garden salads.
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