And because I love old-fashioned food around the Fourth of July, this congealed blueberry-peach salad recipe from Whole Foods.
Their note: “Fresh with juicy summer fruit and cooling mint, this juice-based gelatin fruit salad is a delicious throwback to childhood. Make it ahead for backyard barbeques, and feel free to substitute grapes or nectarines for the peaches and blueberries. (Note: Using vegan gelatin, the finished dessert will be less firm than with traditional gelatin.)”
We picked up a bunch of peaches that are just ready to enjoy, so this is on the menu for tomorrow.
Ingredients:
1 1/2 cups orange, peach or mango juice or a combination 1 (1 ounce) package unflavored gelatin, such as Knox, or 2 (.3-ounce) packages unflavored Jel Dessert (vegan gelatin) 1/2 cup crushed ice or small ice cubes 1 cup fresh blueberries 2 tablespoons finely chopped mint 2 peaches (or nectarines), peeled and chopped
Preparation:
In a small pot, bring juice just to a simmer over medium-high heat. Remove from the heat and whisk in gelatin until dissolved; transfer to a large heatproof bowl. Stir in ice until completely dissolved, and then stir in blueberries, mint and peaches. Cover and chill until firm, 4 to 6 hours, or overnight.