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.