Fruit Salad Mold

Name: Fruit Salad Mold
Yield: 12
Ingredients: Oil (for greasing); 4 cups of orange juice (960 ml); 3 envelopes of unflavored, colorless gelatin (36 g); 1/4 cup of orange liqueur (Cointreau or Grand Marnier 60 ml); 1/4 cup of grated ginger (45 g); 1 can of pineapple chunks in syrup (340 g); 4 red apples, peeled and seeds removed, cut into cubes (800 g); 2 papayas, cut into cubes (1,200 g); 3 large silver bananas, cut into cubes (700 g)

1
Oil (for greasing)
2
4 cups of orange juice (960 ml)
3
3 envelopes of unflavored, colorless gelatin (36 g)
4
1/4 cup of orange liqueur (Cointreau or Grand Marnier 60 ml)
5
1/4 cup of grated ginger (45 g)
6
1 can of pineapple chunks in syrup (340 g)
7
4 red apples, peeled and seeds removed, cut into cubes (800 g)
8
2 papayas, cut into cubes (1,200 g)
9
3 large silver bananas, cut into cubes (700 g)

Ingredients

1
Oil (for greasing)
2
4 cups of orange juice (960 ml)
3
3 envelopes of unflavored, colorless gelatin (36 g)
4
1/4 cup of orange liqueur (Cointreau or Grand Marnier 60 ml)
5
1/4 cup of grated ginger (45 g)
6
1 can of pineapple chunks in syrup (340 g)
7
4 red apples, peeled and seeds removed, cut into cubes (800 g)
8
2 papayas, cut into cubes (1,200 g)
9
3 large silver bananas, cut into cubes (700 g)

Directions

1
Grease a 24 cm diameter mold with oil and reserve
2
In a large refrigerator-safe bowl, sprinkle 1 cup of orange juice over the gelatin and let it hydrate for 5 minutes
3
Bring to high heat, in a water bath, stirring until dissolved
4
Add the remaining juice and other ingredients and mix well
5
Place in the prepared mold and refrigerate until the gelatin is firm (about 3 hours)
6
Unmold on a decorative plate and serve immediately
7
221 calories per serving