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Tropic Salad Dessert (VRP 090)

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Tropic Salad Dessert

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Tropic Salad Dessert

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Tropic Salad Dessert Recipe

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Tropic Salad Dessert


  • 1 No. 2½ can DEL MONTE Sliced Pineapple
  • 2 large bananas
  • 1 can (12-oz) DEL MONTE Apricot or Peach Nectar
  • 1 tsp. grated lemon peel
  • 1 tbsp. lemon juice
  • ½ tsp. salt
  • 2½ tbsps. unflavored gelatin
  • Water
  • Watercress or other greens


  1. Drain pineapple well, pouring syrup into 4-cup measure.
  2. If necessary, add enough water to syrup to make 1½ cups.
  3. Peel bananas; score lengthwise with fork; slice into syrup.
  4. Add nectar, lemon peel, lemon juice, salt.
  5. Soften gelatin in 1 cup water.
  6. Dissolve over hot water; combine with syrup mixture.
  7. Spoon bananas out of gelatin-syrup mixture into lightly oiled 9" cake pan, 1¼" deep.
  8. Let stand till just set; add remaining mixture carefully.
  9. Chill till firm; unmold on plate; top with 5 to 8 drained pineapple slices.
  10. Garnish with greens, and maraschino cherries if desired.


Served here with the dressing of mayonnaise mixed with whipped cream and chopped maraschino cherries.

Tropic Salad Dessert

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