Q:

What flavors of JELL-O are there?

A:

As of 2014, JELL-O gelatin is available in 19 flavors, including Apricot, Berry Blue, Black Cherry, Blackberry Fusion and Cherry. Grape, Lemon, Lime, Margarita and Melon Fusion are also available, along with Orange, Peach, Pina Colada, Island Pineapple and Raspberry. Other flavors include Strawberry, Watermelon, Strawberry Banana and Tropical Fusion.

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JELL-O also offers a variety of pudding flavors, including Banana Cream, Butterscotch, Cheesecake, Chocolate and Vanilla. Coconut Cream, Flan, Lemon, Pistachio and White Chocolate are also available. In addition, JELL-O offers sugar-free flavors and prepared cups of both gelatin and pudding. As of 2014, JELL-O products are used primarily in dessert recipes.

Beginning in the 1930s, the American obsession with congealed salads led JELL-O to introduce several new flavors, including Seasoned Tomato, Italian, Celery and Mixed Vegetable, which have since been discontinued. Popular recipes in the 1930s mixed JELL-O with add-ins such as cooked pasta, celery, green peppers and cabbage.

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Related Questions

  • Q:

    What is a list of all the Jell-O flavors?

    A:

    There are 29 different flavors of Jell-O that are currently being produced as of 2014. The most popular flavors from that list are raspberry, strawberry and cherry.

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  • Q:

    What happened to Jell-O Pudding Pops?

    A:

    Jell-O Pudding Pops were discontinued in the 1980s with virtually no warning or explanation from Jell-O parent company Kraft. The treat is oftenfeatured in the media as a consumer favorite.

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  • Q:

    Why is agar used as a solidifying agent instead of gelatin?

    A:

    Agar is used as an alternative to gelatin primarily to accommodate dietary restrictions such as vegetarianism or veganism; because gelatin is derived from bones and other animal-derived products, it is not a suitable ingredient for those who do not eat animal products. As a suitable ingredient for vegetarian or vegan diets, agar is a plant-derived thickening or solidifying agent.

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  • Q:

    Why doesn't Jell-O melt?

    A:

    Jell-O, which is a brand name for gelatin, does not melt after hardening because of its main ingredient, collagen. When dissolved in water, Jell-O becomes a tangle of long strands of amino acids that are capable of holding the water, thus seemingly solidifying it.

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