Those unnatural looking salads from my childhood with the canned fruit. Hidden under a blanket of whipped cream. And on a really bad day, punctuated with shredded coconut. Frankly, it scares me.
I find ambrosia absolutely abhorrent - not even worth picking through to find the good stuff.
I can't eat dirt pies or other combinations of cookies & pudding and whipped cream.
And I know that I am probably offending someone deeply with my admission. I am truly sorry - it's not a taste thing, I promise. It's a texture thing. I just can't get past the combination of an ultra smooth consistency punctuated with little chunks of "stuff". My pallet is too narrow-minded. Really. And it has a mind of its own.
So when I saw that we had to make a terrine this month, I was excited. Because I had never made one. Until I read the recipe and realized I had to make "Jell-o with fruit". Oh. No.
It was truly a Green Eggs & Ham moment. Only for the love of Dorie would I venture into the equivalent of "Jell-o with fruit" territory. (Side Note: for FFwD I have touched raw whole chickens, cooked beets, gone on scavenger hunts for previously unknown items and tackled "artsy-crafty" projects. Just saying.)
But I did it. And here is what I learned:
1) Fresh fruit of one's own choosing is far better in a gelatinous mixture than strange mixed fruit out of a can
2) A juice & gelatin mixture is far less off-putting in combination with fruit than Jell-o
3) I had forgotten how much I love grapefruit - must eat more often
4) I still don't like ambrosia, Jell-o/ fruit salads with whipped cream or "dirt" dessert
5) Nine times out of ten - Dorie's version is better!
This post participates in French Fridays with Dorie. Come check out how everyone else made out this week!
Have a great weekend, y'all.