Southerners LOVE congealed salads and this Buttermilk Congealed Salad is a winner!
On Southern Plate we have recipes for them which include all manner of fruits AND vegetables.
Throwback to Times Gone By
They are a throwback to days when food was scarce and gelatin was cheap. Door to door salesmen carried a wide array of it and my grandmothers used to delight in purchasing a multitude of what was likely the only convenience food they could afford.
What Is A Congealed Salad?
Now some of you are wondering what a congealed salad is at this point as that seems to be a Southern term. Well, it’s a side dish made with flavored gelatin like Jell-O with fruit, vegetables, and/or nuts. People usually serve it in a molded shape but sometimes just scooping it in an ice cream dish is just fine too!
A friend of my mothers confessed she had never heard it in her life until she moved to Alabama and asked Mama once, “Why don’t you just call it Jello?”.
Well, that’s a good question. Why don’t we just call it Jell-O salad? I asked Mama and she replied
“Because it is a Congealed Salad”. 🙂
I put buttermilk in this one and it tastes divine! Very popular in the south, so you should try it! This is often made with peach or orange gelatin, just use your favorite. 🙂
How To Make Buttermilk Congealed Salad: A Step By Step Tutorial
Refrigerate to your desired texture and serve!
- 1 can crushed pineapple 20 ounces
- 2 Cups buttermilk
- 8 ounces whipped topping
- 2 small boxes gelatin your flavor choice
- Heat Pineapple in juice, bring to a boil. Add jello and mix well. Remove from heat and add Buttermilk, stir. Allow to cool for twenty to thirty minutes. Stir in whipped topping. Refrigerate to your desired texture.
You may also enjoy these other holiday salad recipes: