* Choose contrasting colors of fruit and gelatin.
* Do not use fresh or frozen pineapple, papaya, kiwi fruit, gingerroot, guava or figs they contain an enzyme that prevents the gelatin from setting properly. Canned pineapple may be used.
* For layered molds, allow the first layer to set almost completely before adding the second layer (chilled and partially set).
* Fancy molds are not necessary gelatin set in an ordinary medium-sized mixing bowl or casserole dish looks attractive when removed and set on a plate. Molds without many crevices and crannies are easiest to unmold.
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