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Fruit Mold

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  Strawberry jelly 6 Ounce (Two 3 Ounce Boxes)
  Orange jelly powder 6 Ounce (Two 3 Ounce Boxes)
  Water 4 1⁄2 Cup (72 tbs)
  Honeydew melon balls 1 Cup (16 tbs)
  Strawberries 1 Cup (16 tbs), halved
  Oranges 1 Cup (16 tbs), peeled, pith removed, sectioned
  Water 4 1⁄2 Cup (72 tbs) (2 Boxes)

Individually dissolve each jelly powder flavor in 1 1/2 cups (375 mL) water (do not follow package instructions).
Pour lime jelly into a springform pan.
Cover with melon balls shaped with a melon bailer.
Refrigerate 30-50 minutes or until jelly has set.
Remove from refrigerator.
Proceed the same way with other jelly flavors and fruit.
Refrigerate 30-50 minutes between layers.
Once jelly mold is assembled, refrigerate 2 hours.
Dip pan 15 seconds in hot water to unmold more easily.
Unclip pan.
Turn over a serving dish.
Cut with a knife previously warmed in hot water.

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Fruit Mold Recipe