The first time I made this Jello Fruit Salad, I was standing in my mom's kitchen watching her dump cranberries into a bowl of ruby-red liquid. I thought she'd lost her mind mixing fruit with Jello, but one bite later, I got it. That tart-sweet combo, the crunch from the walnuts, the way everything wobbles when you scoop it onto your plate it's been on my Thanksgiving table ever since. This recipe comes together in about fifteen minutes, and then the fridge does all the work while you handle everything else.
If you're looking for more easy holiday recipes, my Pineapple Upside Down Cake and these Nutella Crinkle Cookies are both total crowd-pleasers.
This classic Jello Fruit Salad is part side dish, part dessert, and completely nostalgic. It's bright, fruity, and just sweet enough to make everyone at the table smile.
Why This Holiday Jello Fruit Salad Belongs on Your Table
This raspberry Jello Fruit Salad isn't just another side dish. It's a conversation starter, a memory maker, and honestly, one of the easiest things you'll prep for your holiday spread. The colors alone make your table look festive, and the mix of textures keeps every bite interesting. Crunchy apples, chewy cranberries, juicy pineapple, and a little walnut crunch all come together in a way that just works.
You don't need any fancy equipment or hard-to-find ingredients. Everything goes into one bowl, sets in the fridge, and you're done. It's also one of those recipes that tastes even better the next day, so you can make it ahead and cross it off your to-do list. Kids love the wobbly texture, and adults love the tart-sweet balance that doesn't feel too heavy after a big meal.
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Jello Fruit Salad Ingredients
Here's everything you need to make this classic Jello salad recipe.
See recipe card below this post for ingredient quantities
Raspberry Jello crystals: The base of the Jello Fruit Salad and what gives it that gorgeous ruby color. Two small boxes do the trick.
Boiling water: Dissolves the Jello crystals completely so the mixture sets smooth and firm.
Cold water: Helps cool down the mixture and gets the Jello ready to set once it's in the fridge.
Orange juice: Adds a subtle citrus sweetness that brightens up the whole dish. Use prepared juice, not fresh squeezed.
Granulated sugar: Sweetens the salad just enough to balance the tart cranberries without making it too sugary.
Cranberries: Partially thawed from frozen and roughly chopped, they bring that signature tart, chewy bite. Fresh cranberries work too if you have them.
Apple: Peeled, cored, and chopped into small pieces for a crisp, sweet crunch. Any variety works, but I like Honeycrisp or Granny Smith.
Crushed pineapple: Canned and drained, this adds juicy sweetness and tropical flavor. Make sure to drain it well so the Jello sets properly.
Mandarin orange slices: Canned or jarred and halved, these little bursts of citrus make every bite feel special.
Walnuts: Chopped into small pieces for a nutty crunch that balances all the fruity sweetness.
How To Make Jello Fruit Salad
Making this easy Jello Fruit Salad recipe is as simple as stirring and waiting.
Dissolve the Jello: In a large bowl, add the raspberry Jello crystals. Pour in 2 cups of boiling water and stir until the crystals completely dissolve, about 1 to 2 minutes.
Add the sugar: Stir in the granulated sugar until it's fully dissolved and the mixture looks smooth and glossy.
Cool it down: Add the cold water and orange juice, stirring to combine. This cools the mixture and prepares it for the fruit.
Fold in the fruit and nuts: Add the cranberries, apples, mandarin oranges, pineapple, and walnuts. Stir gently until everything is evenly mixed. The fruit might float to the top at first, and that's perfectly fine.
Pour and chill: Pour the Jello and fruit mixture into a 9x13-inch glass dish. Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight until fully set.
Serve: Once the Jello is firm and wobbly, serve it straight from the dish or transfer to a pretty serving bowl. Top with extra fruit, nuts, marshmallows, sugared cranberries, or whipped cream if you want to dress it up.
Substitutions and Swaps
No orange juice? Replace it with an extra ½ cup of cold water. The Jello Fruit Salad will still taste great, just a little less citrusy.
Different Jello flavor? Strawberry, cherry, or cranberry Jello all work beautifully in place of raspberry. Just keep the same measurements.
Skip the walnuts? Pecans or slivered almonds make great substitutions. You can also leave the nuts out entirely if you prefer a nut-free version.
Want it sweeter? Stir in a handful of mini marshmallows along with the fruit. They'll soften slightly as the Jello sets and add extra sweetness.
Fresh cranberries? If you're using fresh instead of frozen, give them a rough chop and maybe add an extra tablespoon of sugar since they can be quite tart.
Equipment For Jello Fruit Salad
You don't need much to make this Christmas Jello Fruit Salad.
Tea pot or small pot: For boiling the water. A kettle works great too.
Large bowl: Big enough to hold all the Jello mixture and fruit comfortably while you stir.
Measuring cups: For accurate amounts of water, juice, and sugar.
Spoon: A sturdy wooden or metal spoon for stirring everything together.
Chopping knife: For cutting the apples and cranberries into bite-sized pieces.
Paring knife: Helpful for peeling and coring the apple.
9x13-inch glass dish: The perfect size for setting the Jello. Glass looks pretty and lets you see when it's fully set.
Storage and Make-Ahead Tips
Store in the fridge. Cover the dish tightly with plastic wrap or foil and keep it refrigerated for up to 7 days. The Jello stays firm and the fruit stays fresh.
Make it ahead. This is one of the best make-ahead Thanksgiving side dishes. Prepare it the night before or even two days early, and it'll be ready to serve when you need it.
Freezing isn't recommended. The Jello texture changes once frozen and thawed, becoming watery and separated. It's best enjoyed fresh from the fridge.
Transporting tips. If you're bringing this to a potluck or family gathering, keep it covered and in a cooler with ice packs. The Jello can soften if it gets too warm.
Serving Suggestions
This pineapple Jello Fruit Salad is flexible and fits right into any meal.
Thanksgiving spread. Set it on the table alongside turkey, stuffing, and mashed potatoes. The fruity sweetness balances all those rich, savory flavors perfectly.
Christmas dinner. The bright red color makes it feel festive, and it's light enough that no one feels too full to enjoy it.
Potluck favorite. Bring this to any gathering, and people will ask for the recipe. It travels well and looks impressive in its glass dish.
Light dessert option. Serve it with a dollop of whipped cream after a heavy meal. It's refreshing and not too sweet, which is exactly what you want.
Expert Tips
Drain the pineapple well. Extra liquid can keep the Jello from setting properly. Give it a good squeeze in a fine-mesh strainer before adding it to the bowl.
Use partially thawed cranberries. They're easier to chop and blend into the mixture better than rock-hard frozen ones.
Don't skip the sugar. It balances the tartness of the cranberries and orange juice. Without it, the Jello Fruit Salad can taste too sharp.
Give it time to set. Six hours is the minimum, but overnight is even better. The Jello needs time to firm up completely, especially with all that fruit mixed in.
Serve it cold. This Jello Fruit Salad tastes best straight from the fridge. The cool, wobbly texture is half the fun.
Kid-Approved Changes
Add mini marshmallows. Kids love the chewy texture, and they make the Jello Fruit Salad feel even more like a treat.
Use all sweet fruit. If your kids aren't fans of tart cranberries, swap them for extra pineapple or mandarin oranges.
Top with whipped cream. A dollop of whipped cream on each serving makes it feel like dessert and gets even picky eaters excited.
Let them help. Kids can stir the Jello, add the fruit, and definitely help with the taste-testing once it's ready.
Make it in individual cups. Pour the mixture into small clear cups instead of one big dish. Kids love having their own personal serving, and it makes portion control easier too. This works great if you're also serving something like these Lemon Cinnamon Rolls for a complete holiday spread.
FAQ
What is the best fruit to put in jello?
Cranberries, pineapple, mandarin oranges, and apples work beautifully because they hold up well and don't release too much juice. Berries like strawberries and blueberries are great too. My Grandma always said to avoid really juicy fruits like watermelon since they can make the Jello too watery.
How to make Jello Fruit Salad with fruit cocktail?
Drain a can of fruit cocktail really well, then fold it into your prepared Jello mixture just like you would with the individual fruits in this recipe. Refrigerate until set. It's a quick shortcut if you don't want to chop fresh fruit.
What fruits should not be mixed in fruit salad?
Avoid mixing acidic fruits like fresh pineapple, kiwi, or papaya with Jello if you're using them raw. They contain enzymes that prevent the Jello from setting. Canned versions are fine because the canning process breaks down those enzymes.
What fruit can't you put in jello?
Fresh pineapple, kiwi, papaya, mango, and figs all contain enzymes that prevent Jello from firming up. Stick with canned versions of these fruits, or use apples, cranberries, oranges, and other fruits that don't have those enzymes. Emma learned this the hard way when she tried to sneak fresh kiwi into a batch last summer.
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Pairing
These are my favorite dishes to serve with Jello Fruit Salad
Jello Fruit Salad
Ingredients
- 1 6 oz raspberry Jello crystals (Use two small boxes for the right ratio of Jello to water)
- 2 cups boiling water To dissolve the Jello crystals
- 1 ½ cups cold water Helps cool down the mixture
- ½ cup orange juice Prepared; not freshly squeezed for consistency
- 1 cup granulated sugar Sweetens the Jello mixture
- ½ lb cranberries Partially thawed from frozen, roughly chopped for texture
- 1 medium apple Peeled, cored, and chopped into bite-sized pieces
- 1 cup canned crushed pineapple Drained from juice for the right consistency
- ½ cup canned mandarin orange slices Halved for better distribution in the salad
- ¼ cup walnuts Chopped for added crunch
Instructions
- Add the Jello crystals to a large mixing bowl. Stir in the boiling water until completely dissolved.
- Add the sugar to the mixture and stir until it dissolves fully.
- Pour in the cold water and orange juice, stirring well until combined.
- Add the cranberries, chopped apple, mandarin oranges, pineapple, and walnuts to the bowl. Stir until the fruit is evenly distributed, though it will likely float to the top.
- Carefully pour the Jello and fruit mixture into a 9" x 13" glass dish. Cover tightly with plastic wrap and refrigerate for at least 6 hours, or overnight, until fully set.
- After the Jello is set, serve it from the dish or transfer to a decorative bowl. You can top with extra fruit, whipped cream, marshmallows, or sugared cranberries for an extra festive touch.
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