2 x 85 g packets jelly crystals (any flavour)
2 teaspoons gelatine
1 small rockmelon, halved lengthways
1 small honeydew melon, halved lengthways
2 ½ cups chopped seasonal fruit such as mango, peach, raspberries and grapes
- Pour the jelly crystals into 2 separate bowls. Add 1 teaspoon of gelatine to each bowl. Add 1 cup boiling water to each flavour and stir until dissolved, then add ¾ cup chilled water to each bowl, stirring until combined. Let cool.
- Remove and discard seeds from the melons. Scoop out the melons, leaving a 2-3cm shell of flesh. Save for another use or chop and use in the jelly if desired. Cut a thin slice off the bottom of each melon half to allow it to sit upright.
- Divide fruits among the melon halves then fill with cooled jelly, pouring any remaining into a bowl to eat later. Transfer melon halves to a tray and chill for 4 hours or until set. Cut each melon half into 4 wedges.