Add gelatin to
cold water and let stand 5 minutes. Peel and section grapefruit, holding
it over a bowl to catch any juice. Drain grapefruit sections well and pour
juice into a measuring cup. Add water to make 1 cup (250ml) liquid. Heat
this liquid to boiling in a small saucepan and add gelatin, stirring until
gelatin is dissolved. Add sugar and stir until dissolved. Stir in lemon
juice and salt. Chill by setting in ice water until beginning to thicken.
Cut grapefruit sections into bite-size pieces and fold into gelatin
mixture along with dates, cantaloupe, cherries and ginger. Spoon into 6-oz
(180-ml) custard cups or other moulds and chill until firm. Unmould onto
salad greens at serving time and pass the mayonnaise.
