Tropical Fruit Salad in Jelly

Serves: 8
Preparation Time: 10 minutes
Cooking Time: 15 minutes


  • ½ can Maeploy Lychees in Syrup
  • ½ can Maeploy Mango slices in Syrup
  • ½ can Maeploy Longans in Syrup
  • ½ can Maeploy Rambutan in Syrup
  • 300 ml Water
  • 3 tsp Powdered gelatine


Drain fruit and set syrup aside.
Put 3 tablespoons of water into a bowl and sprinkle gelatine over evenly.
Mix 200ml of syrup with remaining water and bring to the boil.
Allow gelatine to soak up water – it will swell. Remove water and syrup mixture from heat, add swollen gelatine to the hot liquid and stir well to dissolve.
Arrange fruit in a bowl or mould and pour the hot liquid over the fruit.
Refrigerate until jelly is set.

Hot Tip: Use fresh fruit when in season. Try serving the jelly with a passion fruit sauce or berry compote.

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