|So, what makes this "Pacific" exactly? The green colour?|
As I'm following the directions for the first step of the recipe (add boiling water to lime gelatin; add pineapple juice to the gelatin/ water mix), I happened to glance at the Jell-O packaging. It says "Do not add fresh pineapple or kiwi fruit. Jelly will not set." (Emphasis theirs.) The cookbook's recipe calls for me to add pineapple juice to the gelatin while in the liquid form, though. So, it's a battle of wills, is it? On one side we have the venerable Kraft food corporation: they should know the chemistry of their own product, right? On the other side is the composite kitchen goddess Betty Crocker, with her nimbus of culinary omnipotence.
Of course Betty thouroughly trounced Kraft and the gelatin set perfectly. Maybe the pineapple juice won't interfere with setting, but fresh pineapple actually will? Has anyone tried this?
Now, I know you're all dying to know what this tastes like so I won't leave you hanging any longer... It tastes like super-sweet, fruity mayonnaise that has strange, unrecognizable lumps throughout (cottage cheese and pineapple). It's not appealing to many (or any?) of the senses, really. Goodness knows how this dish or others like it were ever categorized as "salads". How much mayonnaise and Jello can a person eat and still feel like they're eating a salad?. Ugh.
After all is said and done, I still don't have a clue what the "Pacific" aspect of this aspic is. I decided that they were making a stretch for Hawaiian because of the crushed pineapple and so I stuck one of those tropical drink umbrellas in it to make it more exotic. You're welcome.