So yesterday I had cause to eat Jell-O for the first time in a long time, and it reminded me: I totally love it. Mostly the slurping-through-the-teeth part.
When I was little, my grandma used to make strawberry Jell-O with banana slices floating in it, and that’s still my go-to classic…but there are lots and lots of interesting twists you can put on the stuff (most of which don’t involve shrimp or cabbage…yikes).
Strawberry Jell-O with pineapple chunks (rum)
Watermelon Jell-O with green apple slices (apple schnapps)
Raspberry Jell-O with mango chunks (rum)
Pineapple Jell-O with coconut shavings (rum)
Lime Jell-O with lemon zest and vice versa (vodka)
Cherry Jell-O with halved maraschino cherries (creme de cacao or rum)
Orange Jell-O with blueberries (Jack Daniels)
Another neat little serving idea: fill a hollowed-out fruit with a corresponding (or contrasting) Jell-O flavor, a la my fruit sorbet cups (place them in a muffin tin or slice a little off the bottom to keep the cups level while they chill). Or if you want to go super-’50s, try filling a halved cantaloupe with cubed, strawberry-studded lime jello and a big dollop of whipped cream. Kitschy, yeah…but kinda cool, also.
To take the above preparation one step further, just cut up the chilled fruit into slices (if serving this way, I like the idea of not fully scooping out the fruit, as pictured above). If you’ve added alcohol to the Jell-O, this is an adorable shot preparation (that is, if shots can be called “adorable”), and much chicer than those little white dentist’s-office cups they used to (still do?) pass out at frat parties. If you skip the liquor, it makes a fun snack for kids (or for you!).
Images via VictoriaBelanger, Cooking-Questions, Culinary.net & CrazyDomestic