Ruth’s Orange Salad

“Ruth was one of my best friends while we were living in Salem, Oregon. We were both members of the Beta Sigma Phi women’s service organization, and our families did a lot together. She brought this to one of our parties.” – Jean Hansen

“This is a family holiday tradition. We’ve had it almost every Thanksgiving and Christmas for as long as I can remember, with the exception of the Creamy Cranberry Salad one year. Cheese may sound like a strange ingredient in this recipe, but it actually works. While in high school, I attended Aptos Christian Fellowship, and at one of our potlucks somebody brought a green version of this salad. Since I knew the recipe well, I could translate this recipe from orange to green. Is it heretical to admit that I really like the green version, perhaps even a bit more than the orange?” – April Ferre

“It’s not the holidays without Ruth’s Orange Salad.” – Calla Ferre

Ruth’s Orange Salad

Course: Salads – Fruit & Jello


  • 1 6-Ounce Package Orange Jello
  • 1 1/2 Cup Water Cold
  • 1 12- to 16-Ounce Can Crushed Pineapple
  • 1 Cup Sugar
  • Juice of 2 Lemons Approximately 1/4 cup
  • 2 Cups Heavy Cream Whipped
  • 2 Cups Cheese Grated


  • Dissolve jello in cold water. Boil together pineapple, sugar and lemon juice. Pour hot mixture into jello and set aside until slightly thickened. Fold in whipped cream and grated cheese.
  • Green Salad Variation: Substitute Lime Jello for Orange Jello and Cottage Cheese for Grated Cheese.

1951 Recipe – Ruth Jacobs