Drain all fruit into bowl, stir well. Reserve 1 1/2 cups fruit juice mixture, set fruit aside. Bring reserved juice mixture to a boil in a saucepan. Add gelatin and cook, stirring constantly, 2 minutes or until gelatin dissolves. Remove from heat. Stir in cold water. Chill until the consistency of unbeaten egg white. Fold in fruit and pecans. Pour mixture into a lightly oiled 6 cup mold. cover and chill until firm.
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