One food combination that’s always goes great together is fruit and cheese. It makes a very healthy snack, especially for children. There’s plenty of nutritional value in fresh fruit, as well as cheese. There’s plenty of fresh fruit to choose from, especially now that we’re in the holiday season. Cheese is also especially plentiful here at the holidays and with the wide variety of cheeses available, there’s a cheese to suit everyone’s personal taste!
Have you tried combining fruit and cheese in a salad? There are numerous recipes for this type of salad around and I’d like to pass one along to you that I’ve found to be especially good. This recipe is for “Apricot Cheese Salad.” This is a gelatin salad that has apricots, along with crushed pineapple and flavored with orange gelatin. There’s a luscious topping that goes over it that has the flavor of apricot and pineapple, along with cheddar cheese that goes over it. It’s a luscious combination!
Naturally, because this is a gelatin salad, this must be made ahead. Notice that the recipe calls for whipped topping. You could use either the prepared whipped topping, such as “Cool Whip” or prepare an envelope of whipped topping mix, such as “Dream Whip.” Either one works well. Also, if you would like to use sugar-free gelatin in this salad, you certainly could.
In the topping, it calls for apricot or pineapple juice. You will be using the juice from the canned fruits to go in the salad to dissolve the gelatin, so you will want to have some additional juice on hand to make the topping. If you get a can of pineapple juice, you can use some for this salad and place the remaining juice from the can in a covered pitcher and chill. Stir well before serving and it’ll be a nice change in the morning from orange juice or heat it and drink it hot (this is a trick to remember if you feel a cold coming on, as hot pineapple juice is great for a cold or sore throat.)
This salad is very attractive, with the gold and orange overtones combining with the light color of the topping. This will serve about 12, so it’s perfect to have if you’re entertaining over the holiday season or need to take something to a holiday potluck dinner. If you want to make the salad even more appealing, serve squares of this salad on a leaf of lettuce.
With the holiday season here, you may be thinking of what you’ll be baking this season. I’ll have lots of baking information in my upcoming articles. Meantime, I ran an article last year on holiday baking. In case you missed it, here’s the link so you can be getting some ideas, if you already haven’t:
Discover the fabulous combination of fruit and cheese in this luscious salad:
APRICOT CHEESE SALAD
- 1 (20 oz.) can apricots, drained, chopped and juice reserved
- 1 (29 oz.) can crushed pineapple, drained and juice reserved
- 2 (3 oz.) pkgs. orange gelatin
- Juice from apricots and pineapple, plus enough water to make 3 cups liquid
- 3/4 cup miniature marshmallows
Chill the fruit. Dissolve gelatin in hot juice and water. Carefully stir in the fruit. Turn into a shallow 2 qt. dish and chill until firm. Meanwhile, prepare topping.
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1 egg
- 1 cup apricot or pineapple juice
- 2 tablespoons butter
- 1-1/2 to 2 cups prepared whipped topping
- 3/4 cup grated Cheddar cheese
Combine sugar, flour, egg and juice in a saucepan. Cook over low heat until mixture become thick. Let cool, then fold in whipped topping. Spread over gelatin layer and sprinkle with cheese. Cover and chill until serving time. Yield: 12 servings.