This is the continuing saga of me trying to figure out the popularity of gelatin recipes from the 1920s to the 1970s. Each month, I randomly pick a recipe from a jar filled with the good, the bad and the savory gelatin recipes to see which ones were worth it and which ones should stay forgotten. I post the recipe at the end if you are so inclined to try one out for yourself.
It is again Jell-O Time! I pulled the Avocado Strawberry Ring out of the jar this time and it is another from the 1950s Joys of Jell-O. It looked fairly straight forward. My only hesitation is it did make me have to work with the individual ring molds that gave me trouble in the Ring Around the Fruit dessert. Luckily it all came together easily and the molds did not give me as much trouble this time. Sorry no dramatic story like with the Basic Bavarian.
It was interesting that in a recipe called Avocado Strawberry Ring that it did not use strawberry Jell-O as the base. Instead it called for the use one of the two citrus flavors – lemon or lime. Strawberries only come in as a garnish at the end. I do kind of regret not trying the strawberry Jell-O instead of the lemon but ah well such is life. I do recommend using a fairly ripe avocado because you really want it to incorporate with the gelatin mixture to achieve the pretty green color.
I actually kind of liked the dish. Avocados lends itself real well to sweeter desserts. If you like avocado ice cream, then you kind of understand what I am talking about. If the little bit of mayonnaise is a deal breaker, it can easily be substituted with yogurt (Greek or otherwise), sour cream, Cool Whip or whipped cream. I think this would be prefect served at retro party that has an avocado green theme!
Avocado Strawberry Ring
An easy gelatin dish that pairs avocado with strawberries.
- 1 3 oz package Jell-O – lemon or lime flavor ( I used lemon)
- 1/2 teaspoon salt
- 1 cup boiling water
- 3/4 cup cold water
- 1 tablespoon lemon juice
- 3 tablespoons mayonnaise or plain yogurt
- 1 ripe avocado
- 1 pint fresh strawberries
- In a large mixing bowl, dissolve gelatin and salt in the boiling water. Then mix in the cold water and the lemon juice.
- Chill in fridge until slightly thickened which usually takes about 1 hour and 15 minutes.
- Peel, pit and mash the avocado and stir into the thickened gelatin mixture with the mayo or yogurt until well blended.
- Pour into a 3 three cup ring mold or into six individual ring molds.
- Chill over night until firm.
- Unmold and add sliced strawberries to the center of ring molds.
- The cookbook says you can use frozen sliced strawberries instead of fresh. Just thaw and drain well before using.
- If using fresh strawberries, give them a taste real quick. If they are not sweet, macerate the sliced strawberries by mixing in a little sugar and letting them sit for about thirty minutes before using.