In a medium saucepan, stir together the unflavored gelatin and the sugar. Stir in the pineapple juice, lemon juice, almond extract, and the dash of salt. Cook and stir the mixture over low heat until the gelatin dissolves.
Chill the gelatin mixture in the refrigerator for about 1 hour or until cool.
Stir the half-and-half or light cream into the cooled gelatin mixture. Chill the gelatin until partially set (the mixture should be the consistency of unbeaten egg whites).
In a mixing bowl, beat the whipping cream until soft peaks form (tips curl). Fold it into the gelatin mixture. Pour into a 5- or 6-cup mold. Chill the gelatin salad until mixture is set.
Unmold onto a serving platter and arrange fresh fruit around mold. Makes 6 to 8 side-dish servings.