Exotic Salad with Pineapple Figs

This is a charming retro luncheon dish straight from the era of molded salads: a jewel-like gelatin ring studded with crushed pineapple, coconut, and walnuts, served with a side of sweet, plump pineapple-poached figs.

The salad sets up firm in a mold, while the Pineapple Figs are their own little project, dried figs simmered slowly in pineapple juice with lemon and sugar until they turn soft, syrupy, and glistening, then chilled.

One thing worth knowing: use canned or cooked crushed pineapple here, never raw. Fresh pineapple contains an enzyme that stops gelatin from setting, so a mold made with it would never firm up.

Unmold the salad onto a platter and serve it cold, with the figs alongside and sliced cold chicken, turkey, or pork, for a light, old-fashioned spread.

Kitchen Tips

• Use canned or cooked crushed pineapple; fresh pineapple’s enzyme keeps gelatin from setting.
• Chill the mold until fully firm before unmolding so it holds its shape.
• Dip the mold briefly in warm water to release the salad cleanly onto a platter.
• Simmer the figs until plump and syrupy, then chill them well before serving.

Variations

• Swap walnuts for pecans, or add a layer of cream cheese for richness.
• Use lime or orange in place of lemon with the figs.
• Add mandarin segments or grapes to the gelatin for more fruit.