Vegan Fruit Jello Cups Recipe

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Vegan Fruit Jello Cups
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  • 2 cups boiling fruit juice (apple juice is a great neutral flavor and don'tsp use real pineapple or kiwi or it wont set)
  • 1 (14 oz) can mixed fruit , in fruit juice (or canned fruit of your choice-not pineapple or kiwi)
  • fresh fruit, cleaned and small-chunked can be substituted for canned. (do not use kiwi or pineapple because those fruits contain enzymes that prevent the agar from gelling) (optional)
  • 1 -2 tbsp lemon juice (for keeping fresh cut fruit from browning..can also use commercial product like (fruit-fresh, option) (optional) or 1 -2 tbsp orange juice (for keeping fresh cut fruit from browning..can also use commercial product like (fruit-fresh) ( option
  • food coloring (we like the extreme colors) (optional)


  1. If using fresh fruit, clean and peel hard skinned fruits (apples, pears, oranges, etc, melons, etc) and cut into small chunks. Use your choice of anti-browning agent and sprinkle, then toss to coat well the cut fruit. Set aside.
  2. In a medium saucepan, add 2 cups fruit juice, agar and sugar together. Stir well and bring to a boil, reduce the heat, and simmer, stirring often, for 5 minutes or until both the agar and sugar have dissolved. If using Splenda, cool mixture a bit before adding. Don't allow Splenda to boil because the texture changes and will affect the finished Jello.
  3. Open can of fruit and drain.
  4. Line up your cups and pour mixture to about half (using the cups I mentioned above). When all mixture is poured in, add 1 tiny drop to each container you want to color and mix with a spoon. The extreme colors are very bright/dark and I think the pink and green/yellow turn out the prettiest with the fruit. Don't use big drops or you wont be able to see the fruit as well. Sometimes I split one drop between two by putting one drop in one container and then pouring the mixture back and forth in the separate containers till desired color is achieved. The regular food coloring has nice Christmas colors. The kids love this part!
  5. After you are happy with your colors, add about 2 TB of the chunked fruit to your cups. It will sink to the bottom and raise the level of the gelatin to within 1/4 of the top.
  6. Cover and chill about 2-4 hours or until soft set.
  7. Feel free to use different kinds of juice and fruit. Each container has about 2 servings of fruit.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 262.27 Kcal (1098 kJ)
Calories from fat 61.44 Kcal
% Daily Value*
Total Fat 6.83g 11%
Sodium 190.47mg 8%
Potassium 544.29mg 12%
Total Carbs 55.61g 19%
Sugars 35.82g 143%
Dietary Fiber 1.3g 5%
Protein 1.3g 3%
Vitamin C 105.7mg 176%
Iron 0.5mg 3%
Calcium 116.3mg 12%
Amount Per 100 g
Calories 113.33 Kcal (474 kJ)
Calories from fat 26.55 Kcal
% Daily Value*
Total Fat 2.95g 11%
Sodium 82.31mg 8%
Potassium 235.21mg 12%
Total Carbs 24.03g 19%
Sugars 15.48g 143%
Dietary Fiber 0.56g 5%
Protein 0.56g 3%
Vitamin C 45.7mg 176%
Iron 0.2mg 3%
Calcium 50.3mg 12%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
  • 8

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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