Recipes

Tropical fruit jellies

Easy
4 servings
6 serves of fruit
240m preparation
5m cooking
Tropical Fruit Jellies 0003
  • 2 cups no-added-sugar apple juice
  • 3 teaspoons powdered gelatine
  • ½ teaspoon coconut essence (optional)
  • 1 medium peach diced or ¾ cup canned peaches in natural juice, drained
  • 1 small banana, peeled and sliced
  • ½ small mango, peeled, seeded and diced
  • pulp of 2 passionfruit
  1. Place ½ cup juice and gelatine into a 1-litre microwave safe jug. Microwave on high for 1 minute to boil and dissolve gelatine.
  2. Mix well while pouring in remaining juice and essence.
  3. Divide fruit among four 250ml (1-cup) capacity serving glasses.
  4. Pour juice over fruit and carefully stir with a teaspoon to distribute fruit through jelly.
  5. Cover each glass with plastic wrap and refrigerate for 4 hours or overnight until set.

    Serving suggestions:

    For children, serve jelly in plastic cups or orange halves.
    For a special occasion, jellies present beautifully in a long-stemmed wine or martini glass garnishes with mint and extra chopped fruit.
    Create jelly layers by preparing two different jelly mixtures. Divide fruit and jelly mixture between 8 glasses then cover and refrigerate for at least 2 hours or until almost set. Repeat with remaining fruit and second jelly mixture.

Alternatives

  • Use any fruit you like in this recipe, except pineapple, pawpaw or kiwifruit, which contain an enzyme which may prevent the gelatine from setting.

Storage Suggestions

  • Cover each glass with plastic wrap and store in fridge.
  • If left for more than 24 hours, the fruit will begin to soften in the jelly.

Equipment List

  • microwave safe jug
  • 4 x 1 cup serving glasses
  • teaspoon

Acknowledgement

Recipe from LiveLighter® campaign © State of Western Australia [2012] reproduced with permission.