Directions:
- Slice the fruit cleanly in half lengthwise (through the axis).
- Carefully remove the pulp while keeping the half rind fully intact.
- Ensure that the rinds are dry (you can use paper towels to blot them).
- Set each half rind upright in a muffin pan so you can fill it with Jello.
- Mix the water with the gelatin (just like you would to make jigglers).
- You'll want the Jello a little firmer than the normal recipe as you have to slice it in half again.
- Make sure that the gelatin is well dissolved, and then pour into the fruit before it begins to set.
- Fill up as high as you can, the Jello will shrink a bit when cooling.
- Carefully transfer to the fridge and let set for about three hours, per box directions.
- When the Jello is set, place the fruit open-side down on a cutting board, hold it's shape with one hand and carefully slice in half lengthwise again to form quarters.
- Be careful not to smash the fruit as you'll want to keep the Jello intact (you may use a serrated knife).
- Ready to serve!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 32.04 Kcal (134 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 8.87mg | 0% | |
| Potassium | 118.56mg | 3% | |
| Total Carbs | 7.86g | 3% | |
| Sugars | 5.9g | 24% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 0.78g | 2% | |
| Vitamin C | 34.7mg | 58% | |
| Calcium | 29.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 31.17 Kcal (131 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 8.63mg | 0% | |
| Potassium | 115.35mg | 3% | |
| Total Carbs | 7.65g | 3% | |
| Sugars | 5.74g | 24% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 0.76g | 2% | |
| Vitamin C | 33.8mg | 58% | |
| Calcium | 29.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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