Try using different fruits for the outer shell like halved orange skins, small yellow or red watermelons or even hollowed out apples or pears. Do not use pineapple, kiwi fruit or paw paw as the jelly won’t set.
Note: You will need to chill for 3 hours, 30 minutes.
1 small rockmelon, halved lengthways
1 small honeydew melon, halved lengthways
2 x 85g packet jelly crystals, any flavour
2 ½ cups fresh chopped seasonal fruits, like mango, peach, raspberries, strawberries, blueberries or grapes
Remove the seeds from the rockmelon and honeydew melons and discard. Using a spoon, scoop out melons leaving a 2-3cm thick 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.
Pour 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.
Divide the fruits among the melon halves then fill with jelly, pouring any remaining into a bowl to eat later. Transfer melon halves to a tray and chill for 4hr or until set. Cut each melon half into 3 wedges to serve.