Tropical Fruit Jelly
Prep: 10 min
Cook: 240 min
Servings: 4
A favourite with kids and a great way to use up leftover Summer fruits.


  • 2 cups unsweetened apple juice
  • 3 tsp powdered gelatine
  • 1/2 tsp coconut essence, optional
  • 1 medium peach, diced or 3/4 cup canned peaches in natural juice, drained
  • 1 small banana, peeled and diced
  • 1/2 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.

These jellies are best made 6 to 8 hours before serving. If left for more than 24 hours, the fruit will begin to soften in the jelly.


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

Serving Suggestion:

For children, serve jelly in plastic cups or orange halves.

Start to LiveLighter today

Become a member for free and receive your personalised meal plan.

Learn more

Nutrition Information

per serving per 100g
Energy 445 kJ 200 kJ
106 Cal 48 Cal
Protein 3.3 g 1.5 g
Fat, total 0.2 g 0.1 g
— saturated 0 g 0 g
Carbohydrate 21.4 g 9.6 g
— sugars 20.5 g 9.2 g
Sodium 19.9 mg 9 mg
Fibre 3 g 1.4 g

Member comments & rating

Log in or sign up to join the discussion.

Comments (0)

Be the first to comment.

Rating (0 ratings)