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

  • 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

Method

  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.

Hint
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.


Variation: 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.

Nutrition Information

per serving per 100g
Energy 445 kJ 200 kJ
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

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