Today we are going to mix lime sherbet with mayonnaise and throw it over some fruit. Because why not?
This is Sherbet Dressing!
AuthorRetroRuth
From Mid-Summer Magic From Kraft, 1965
Tested Recipe!
[cooked-sharing]
Mix until well blended. Serve over fruit salad.
Ingredients
Directions
Mix until well blended. Serve over fruit salad.
Notes
I have to admit I have been obsessed with this recipe since I saw it in a Better Homes and Gardens magazine and posted it on our Facebook page. I came across it again while looking up unusual salad recipes (*cough* Next week! *cough) and knew that I had to just bite the bullet and make this.
So, here’s the real question: Does sherbet really need to be transformed into anything? I mean, it’s just fine on its own. Throw a scoop of sherbet over your fruit salad and be done with it. But since this is mid-century cooking, and the fashion of mixing something premade with something else premade was at fever pitch (More Kraft products! More!), we’ll mix the sherbet with the mayo.
And because we swore we would try everything on this blog, we will try sherbet mixed with mayo. Who knows, maybe it’s better. Maybe? Right? I mean, those frozen fruit salads almost always have mayo in them, and they aren’t bad.
Right???
It actually looks almost soothing. Like a lime floating island dessert.
I also decided to go with Kraft Mayo, even though I never buy the stuff. I’ve found there is a definite difference between Kraft and Hellman’s mayo, so I wanted to give this…thing…the best shake I could in terms of original flavor. So I bought the Kraft Mayo and gave it my best.
There. The deed is done.
Just add some unsuspecting cantaloupe, and we are all set.
Except for the unsuspecting guinea pig.
“So, what is it this time?”
“You tell me.”
“Oh man. Is this mayonnaise?”
“Yes. Mayo and lime sherbet. Together. What does it taste like?”
“Like mayonnaise. This does not belong on fruit.”
The Verdict: Mayo
From The Tasting Notes –
Liquid mayo. Sweetened, very lightly lime-flavored mayo. It reminded me of a very sweet version of Mayonesa, the kind you can buy in the grocery store made by McCormick. It didn’t taste bad, but I don’t think it makes a good topping for cantaloupe. The mayo brought a lot of unnecessary seasonings in, like mustard, onions and garlic. It might be good on a more savory victim, like a cob of corn or a chicken breast. Overall, not bad tasting, but not a topping for fruit.
Ruth, I thought of you as I read this latest post on one of my other favorite sites, Awful Library Books:
http://awfullibrarybooks.net/husband-tested-recipes/#more-35404
Keep up the good mid-century work!
Best,
Gretchen
Kraft Mayonnaise? Well, there’s your problem! ONLY Hellman’s is fit to eat, Kraft mayo is one step up from Miracle Whip, ick. (though I doubt Hellmans or MW would have made this better.)
Nice t-shirt. 🙂
Yeah, only Hellmans…all the way girl……never anything else! 🙂
Don’t think it will help — but for the west coast guys Hellman’s is called Best Foods out west. Same stuff. Good stuff. Was raised on Miracle Whip. That’s why I would not eat it or mayo until years latter.
When I first got married ( was still Mid Century ) My wife sent me to get mayo. Came home with Miracle Whip———Never did that again!!!
Tom must really love you.
Oh my… mayo and melted sherbet on fruit… eek….
Yet, I have a small, bothersome doubt… our modern mayonnaise has a different formula than the mid century version that leaves me wondering if it makes a difference.
Scarily, I wonder if making the mayonnaise from scratch using mid century ingredients would make the dressing more palatable, or maybe I’m thinking of more ways of torturing Tom.
My mother used to have the biggest hissy-fit whenever anyone confused Miracle Whip with mayonnaise. I have been lectured on how Miracle Whip is salad dressing and that it is never to be used interchangeably with mayo–years later, my ears are still ringing.
I came in to say the same thing! I don’t think you can close the book on this until you’ve tried it with straight-up mayo from scratch.
I usually just use lemon or vanilla yogurt as a fruit salad dressing. This would be a non-starter for me.