2 env Knox gelatin
4 tbsps cold water
1/2 cup boiling fruit juice (see below)
1/3 cup sugar
1/8 teaspoon salt
1 can grapefruit sections (or 2 fresh)
1 can mandarin oranges
1 avocado cut in chunks
2 cups canned "Pink Grapefruit & Pineapple Juice" (No substitutes!)
Sprinkle gelatin on cold water. Allow to soften a few minutes. Have fruit sections drained & ready.
Reserve the juice in a measuring cup. Add pink juice to make 1/2 cup liquid & bring to boil. Add to softened gelatin; stir well to thoroughly dissolve the gelatin. Add sugar & salt & stir till dissolved. Cool about 5 minutes & add the 2 cups canned pink juice.
Chill slightly, then fold in fruits & avocado. Pour into oiled mold. Refrigerate overnight or longer.
Serve with poppyseed dressing.
Serving Ideas: A beautiful and tasty salad for a Mexican menu.