Can you add pineapple to Jell-O?

Bromolain in pineapple, papain in papaya and actinidin in kiwi are all enzymes capable of breaking down proteins, hence the warning that these fruits cannot be used in Jell-O . But canned fruits are fine because the pasteurization process they undergo destroys the proteolytic enzymes.

Why did people make Jell-O salads?

It was economical : A housewife could stretch her family's leftovers by encasing them in gelatin. And, since sugar was already included in the flavored mixes, the new packaged gelatins didn't require cooks to use up their household stores of sugar.

Why can't you add pineapple to Jell-O?

Gelatine is derived from the protein collagen. The enzyme in fresh* pineapple, bromelin, breaks down collagen and this prevents the jelly from setting .

Why is Jell-O no longer popular?

With Jell-O salads becoming less popular, the brand looked for its next hit. But it had a problem: With the increase in women entering the workforce, families weren't sitting down for as many meals and eating dessert like they once did. And new, ready-to-eat foods were hitting the market that were more convenient.

Why do hospitals use Green Jellö?

Why Do They Give Hospital Patients Jell-O? Considering how easily digested Jell-O is because of it's smooth, liquid characteristics, patients in hospitals are given the nutrient dense protein for more reasons than just taste and digestion . It also proves to be a good source of calories because of the sugar content.

Why did Green Jellö change their name?

As most of the band's members were poor musicians at the time, they billed themselves as “The World's Worst Band”. Originally named Green Jellö, the band changed its name due to legal pressure from Kraft Foods Inc., the owners of the Jell-O brand, who claimed that it was an infringement of their trademark .

Why do hospitals always serve Jell-O?

There are a few reasons: Jell-O is easy to swallow and digest, making it suitable for patients who have difficulty eating solid foods or have digestive issues . It's smooth texture and mild flavor make it more tolerable for those with sensitive stomachs or who are recovering from surgery.

What types of raw fruits should never be added to a gelatin salad?

If you like making gelatin for dessert, the box often recommends not adding certain kinds of fruit, including pineapple, kiwi, mango, ginger root, papaya, figs or guava . People have a hard time getting the gelatin to solidify when they add these fruits.

Why were people obsessed with Jell-O in the 50s?

These products made it easier for homemakers to store and prepare food, and Jello became a popular dessert option because it was simple to make and required minimal cooking or preparation. Originally Answered: What was up with the jello obsession the mid-20th century?

Does Jell-O make pineapple Jell-O?

What fruit will not allow Jell-O to set? Kiwi,PIneapple and Papaya all have natural digestive enzymes in them that will dissolve gelatin .

Does gelatin combined with canned pineapple juice solidify?

Students will discover that the gelatin with the fresh pineapple does not solidify! The canned pineapple will solidify , though many in my class noticed that it took longer. A control test tube with no pineapple is used for comparison.

Does bromelain destroy collagen?

They revealed that bromelain removes unsupported collagen fibrils following acid etching thereby reducing nanoleakage and improving bond strength.

What breaks down gelatin?

The enzyme that breaks down the proteins in gelatin is gelatinase . (Most enzymes are named after what they do and end in “ase.”) When the enzymes break down the protein, the jiggly block turns into liquid. As you know, some fruits contain gelatinase.

Grandma's Lime Green Jello Salad Recipe (with Cottage Cheese & Pineapple) (2024)

Jump to Recipe

Grandma’s Lime Green Jello Salad Recipe (with Cottage Cheese & Pineapple) is a retro recipe that my husband’s grandma made for many holiday meals. To continue with the tradition, I make this lime jello salad every Thanksgiving — and sometimes for Christmas too!

Grandma's Lime Green Jello Salad Recipe (with Cottage Cheese & Pineapple) (1)

Post updated 9/8/2019 with new photos. Originally posted on 9/18/2010.

This post contains some affiliate links for your convenience. We receive a commission if purchases are made through our links to retailers.Click here to read our full disclosure policy.

ThisJell-Osalad is a nostalgic favorite for my husband. Hegrew up with his grandmother making it for many of the holiday meals in their home. It was always one of his favorites and it still is to this day.

While my husband’s grandmother is no longer with us, I have continued with the tradition of making Grandma’s Lime Green Jello Salad for him. Without fail, I make it every Thanksgiving.

The unusual part of this story is that my husband is usually the only one who eats Grandma’s Lime Green Jello Salad. Sometimes the kids will take a spoonful of it, and whenever we have a new guest, they usually try it. But he’s usually the only one who eats it.

Almost every year, my husband will tell me, “you don’t have to make it this year”. It’s his sweet way of trying to take something off my to-do list. But, he loves it so much that I won’t ever stop making it. And, to be honest, this is one of the easiest Thanksgiving side dishes that I make — plus it can be made in advance — so it’s really no trouble at all.

This Lime Jello Salad only needs 6 ingredients: lime jello (gelatin), crushed pineapple, evaporated milk, mayonnaise, cottage cheese, and walnuts. You don’t have to use the brands I have shown below — I usually use whatever I get the best deal on. I have used lots of different brands over the years and it always turns out as expected.

Grandma's Lime Green Jello Salad Recipe (with Cottage Cheese & Pineapple) (2)

Ingredients needed for Grandma’s Lime Green Jello Salad:

Cooking Equipment needed for Grandma’s Lime Green Jello Salad:

To make this Lime Cottage Cheese Jello Salad, you’ll first start with the crushed pineapple. After opening your can, drain the pineapple into a measuring cup or bowl that will hold at least 2 cups of liquid.

For this, I always use my 4-cup Pyrex measuring cup. Drain the pineapple right from the can into the cup — of course, try not to let any of the pineapple pieces get into it, but don’t stress if a bit of them fall in.