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Retro Triple Apple Salad

This retro triple apple salad is a nostalgic treat that combines three forms of apple – fresh diced apple, unsweetened applesauce, and unsweetened apple juice – with unflavored gelatin for a classic, jiggly dessert. A touch of almond extract and a squeeze of lemon juice brighten the flavors, making it a perfect, light dessert for family gatherings or potlucks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours 25 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 envelope unflavored gelatin Bloom in apple juice
  • 1 cup unsweetened apple juice
  • 1 tablespoon sugar
  • 1 cup unsweetened applesauce
  • 1/4 teaspoon almond extract
  • 1 cup diced fresh apple
  • 1 teaspoon lemon juice Toss with diced apple to prevent browning
  • Vegetable oil cooking spray For coating the mold
Garnish
  • Apple wedges Optional, for garnish
  • Fresh mint sprigs Optional, for garnish

Equipment

  • Small saucepan
  • Measuring cups and spoons
  • 3-cup mold (or a similarly sized bowl)
  • Mixing bowl
  • Refrigerator
  • Spatula

Method
 

  1. In a small saucepan, sprinkle 1 envelope of unflavored gelatin over 1 cup unsweetened apple juice and let it sit for about 1 minute to bloom.
  2. Add 1 tablespoon of sugar to the gelatin mixture and gently heat over low heat, stirring constantly until both the gelatin and sugar completely dissolve and the mixture turns clear.
  3. Remove the saucepan from heat and stir in 1 cup unsweetened applesauce and 1/4 teaspoon almond extract.
  4. Place the mixture in the refrigerator and chill until it reaches a semi-set consistency—thick yet still pourable. This should take about 10 minutes.
  5. Meanwhile, toss 1 cup diced fresh apple with 1 teaspoon lemon juice to keep the apple from browning.
  6. Once the gelatin mixture is semi-set, gently fold in the diced apples, taking care not to break up the fruit.
  7. Pour the combined mixture into a 3-cup mold that has been lightly coated with vegetable oil cooking spray.
  8. Cover the mold and refrigerate until completely firm, at least 4 hours or overnight for best results.
  9. To unmold, briefly dip the bottom of the mold in warm water and invert onto a serving plate. Garnish with apple wedges and fresh mint sprigs for a vintage presentation.

Notes

This retro triple apple salad offers a delightful blend of textures and flavors, with its layers of fresh diced apple, smooth applesauce, and apple juice set in a classic gelatin base. The almond extract and lemon juice add depth and brightness, while the dessert’s vintage presentation makes it perfect for gatherings. For a vegetarian twist, unflavored gelatin can be substituted with agar-agar, and feel free to experiment with alternative extracts or additional mix-ins like walnuts or dried cranberries. Prepare ahead and let the dessert firm in the refrigerator for the best results.