Instructions:

Rainbow Papaya

Courtesy of Yuen Media Services

With the holidays coming up, how about some pretty foods, suitable for entertaining? This recipe can be served as a dessert or a salad.

2 or 3 firm ripe papayas
3 boxes raspberry gelatin
3 boxes lime gelatin
3 boxes tropical fruit gelatin
Water
Toppings to turn it into a dessert: whipped
    cream, nuts, coconut, and maraschino cherries

Peel the papayas. Cut the tops off and scoop out the seeds. Be careful not to break or bruise the papaya. Stand the papayas up in containers with the cut-end up. Mix the raspberry gelatin with 1 cup of boiling water. When the gelatin is dissolved, add 1 cup cold water. Let the mix cool. Keep chilled until ready to serve. You can keep these overnight uncut, and slice them just before serving.

When cooled, fill each of the papayas 1/3 full. Refrigerate until the gelatin is set. Repeat with the lime gelatin, and then with the tropical fruit gelatin. After it has completely set, slice each papaya the long way into four, six, or eight pieces.