Reinvented fruit jellies

jelly fruit
This recipe for reinvented fruit jellies is a much more interesting way to eat jelly, and one guaranteed to start conversation.
The recipe was created in the run up to Christmas day, as I had volunteered to prepare some light bites for during the day. As always, I was keen to impress, but wanted to create something I could also prepare well in advance, ready to take with me in the morning.
What I came up with tasted great, and most importantly of all – looked awesome – and went down a treat on Christmas day as everyone asked how they had been made.
The aim is to make little orange segments, and for the limes to look like little watermelon segments.
You are best to prepare these no more than a day in advance — as if you leave them too long, the fruit will start to lose its vibrant colour, and the tastes may become sour.
It’s also very fun to make, so try to rope in your significant other or some children to help!
Prep Time 45 mins
Refrigeration time 4 hrs
Total Time 5 hrs
Course Dessert
Cuisine International
Servings 4


  • 1 pack strawberry jelly
  • 1 pack orange jelly
  • 6 limes
  • 6 small oranges (like satsumas or clementines)
  • 1 tsp chocolate sprinkles (optional)



  • You want to pick some fresh, vibrant fruit with fairly blemish free skin, and most importantly – without any breaks or cracks.


  • Halve each of the limes and oranges.
  • Being very gentle and neat scoop out all the soft flesh inside, you want to remove as much as possible of the sour lime, and any loose pith from the inside. Take care not to puncture any of the skin!
  • Rinse the whole, empty casings under a cold tap very gently, the orange shouldn’t cause much trouble, but try to rinse the lime very thoroughly as you don’t want any of it’s sour taste left to impart the jelly.
  • I used two cupcake trays and laid twelve halves in each tray with the open half facing up.
  • Prepare the two jellies as directed (usually in boiling water); the orange jelly needs to be poured (neatly) inside each orange half until its full to the brim. The strawberry jelly, being red, when poured into the lime halves will set and look like a tiny watermelon.
  • Very carefully move the trays into a refrigerator and allow them to set firmly.
  • Once the jelly is set, remove from the fridge and cut away any excess fruit skin that may be higher than the jelly.
  • Now that you have some fruit halves full to the brim, cut them into neat little segments.
  • Sprinkle the “watermelon” segments with the chocolate sprinkles so they look like little watermelon seeds.
  • Plate them up however you like, and return them to the refrigerator until needed. They should stay fresh for a day or two – if they last that long!
Gelatin — a gelling agent often used in jelly, was used as a blood plasma substitute during World War II.