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Cut the watermelon in half. Scoop out the watermelon flesh, remove the seeds. Do not throw away the skin, we will use this as the jelly mold.

Place the watermelon flesh into a blender and blitz. Pass the watermelon juice through a sieve, discard the pulp.

(Save the excess watermelon juice to add to smoothies)

Cut grapes and strawberries in half.

Add 100ml of the liquid into a pot. Sprinkle over the gelatin powder. Set aside for 5 minutes to absorb and become spongy. Place the pot on a very slow heat to dissolve the gelatin ensuring not to boil or stir. If you boil gelatin, it can lose its ability to set. Remove from the heat

In a larger pot add the sugar and watermelon juice. Heat for 5 minutes until the sugar has dissolved. Remove from the heat.

Add the gelatin mixture into the watermelon juice and sugar mixture, whisk to dissolve the gelatin. Set aside to cool slightly.

Place the two empty watermelon halves over two bowls. The bowls will stabilize the fruit while its setting in the fridge.

Divide the blueberries, strawberries, and grapes between the two watermelon halves. Pour the watermelon jelly over the fruit. Place the watermelon halves in the fridge to set over night.

To serve cut into triangles.

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Juicy, colourful and delicious, there’s no summertime fruit quite like watermelon.

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Serving Size: 150 g Quantity per serving Quantity per 100g
Energy  232.0 kJ 154.7 kJ
Protein 1.3 g 0.9 g
Fat, total 0.3 g 0.2 g
– saturated 0.0 g 0.0 g
Carbohydrate 11.4 g 7.6 g
– sugars 11.4 g 11.4 g
Dietary Fiber 0.7 g 0.5 g
Sodium 0.0 mg 0.0 mg

Source: The Concise New Zealand Food Composition Tables, 14th Edition 2021

Quantities stated above are averages only

timer Total time 745 mins hourglass_empty Prep time 20 mins timer Cook time 5 mins info_outline Difficulty Easy emergency Chill Time 12 hours
  • 1 medium LeaderBrand Watermelon
  • 4 tsp gelatin
  • 3 cups strawberries
  • 1 cup blueberries
  • 3 cups grapes