|Plums||2 Can (20 oz), drained, liquid reserved|
|Plum liquid||1 Cup (16 tbs)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Seedless grapes||1 Cup (16 tbs)|
|Cantaloupe balls||2 Cup (32 tbs)|
|Almond mayonnaise||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Pit plums and run through a food mill to make 3 cups puree (add some of the liquid to make 3 cups).
Soften gelatin in cold water.
Heat plum puree with reserved plum liquid and dissolve gelatin in hot mixture.
Add lemon juice and chill until syrupy.
Fold in grapes and melon balls.
Pour into a 7 cup mold and chill until firm.