Ingredients
4 packages (3 ounces each) berry blue gelatin3 cups boiling water3 cups cold water2 medium unpeeled potatoes4 medium carrots4 medium green peppersStrawberries, grapes, and chunks of honeydew, cantaloupe, star fruit and pineapple1 whole pineapple
Preparation
In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Pour into an 8-cup ring mold coated with cooking spray. Refrigerate for 2 hours or until set.
Cut each potato in half lengthwise for base of palm trees. Make a hole in the uncut side of potato halves that’s large enough to hold a carrot; set aside. For tree trunks, use a sharp knife to make a thin petal-shaped cut on one side of each carrot toward the bottom, leaving slice attached. Rotate carrot a quarter turn and make another cut. Repeat one or two more times around carrot. Make another series of cuts about 1-1/2 in. above first set. Make a third series of cuts about 1-1/2 in. above second set. Insert carrots into potatoes.
For palm leaves, cut tops off green peppers and remove seeds (discard tops or save for another use). Make deep V-shape cuts around bottom edge of pepper. Place a pepper on top of each carrot; secure with toothpicks.
Thread fruit onto wooden skewers; insert into whole pineapple. Unmold gelatin ring and place on a 19-in. x 12-in. platter. Place whole pineapple in center of gelatin, and palm trees and any additional chunks of fruit around gelatin.
