What Other Fruits Would Not Be Good to Put in Gelatin?

Some fruits can interfere with the setting process due to their natural enzymes: Pineapple : Contains bromelain, which breaks down the protein in gelatine. Kiwi : Contains actinidin, which has a similar effect. Papaya : Papain in papaya prevents gelatine from setting. Mango (Raw) : Protease enzymes in raw mango can inhibit gelatine’s ability to set. Figs and Guava : Their enzymes act similarly to the fruits above.

How Do You Make Your Own Gelatine?

Making homemade gelatine is possible if you prefer a natural approach: Using Animal Bones : Simmer beef or pork bones (with joints and connective tissues) in water for 6-8 hours. Add a tablespoon of vinegar to extract the collagen. Strain the liquid and refrigerate it. As it cools, it will turn into a natural gel. Using Vegan Alternatives : Agar-agar is derived from seaweed and works well as a plant-based gelatine substitute.

What Fruit Can Be Used in Gelatin?

Most fruits work beautifully in gelatine recipes! Popular options include: Citrus Fruits : Oranges, lemons, and limes (ensure they’re not too acidic). Berries : Strawberries, raspberries, blueberries, and blackberries. Stone Fruits : Peaches, plums, and cherries. Apples and Pears : Great for firm gelatine molds.

How Much Gelatin to Set Fruit Puree?

The amount of gelatine depends on the desired consistency: Soft-Set (for puddings or cups) : Use 1 teaspoon (5g) of powdered gelatine per 1 cup (240ml) of fruit puree or juice. Firm-Set (for slicing or molds) : Use 2 teaspoons (10g) of powdered gelatine per 1 cup (240ml) of fruit puree or juice. Agar-Agar Alternative : Use ½ teaspoon of agar-agar per 1 cup of fruit puree.

How to Make Fruit Gelatine Recipe – Top 10 Tips & Ideas

Description

Homemade fruit gelatine is a refreshing and fun dessert that’s easy to customize with your favorite fruit juices and chunks of fresh fruit. Perfect for kids and adults alike, this naturally sweet treat is a healthier alternative to store-bought gelatine.

Ingredients

Scale

2 cups fruit juice (such as orange, apple, or grape juice)
2 tablespoons unflavored gelatin powder
1/4 cup water (for blooming the gelatin)
1–2 tablespoons sugar or honey (optional, for sweetness)
1/2 cup chopped fresh fruit (optional, like berries, mangoes, or kiwis)

Instructions

Bloom the Gelatin:
- In a small bowl, mix gelatin powder with water. Let it sit for 5-10 minutes until the gelatin absorbs the water and becomes spongy.
Heat the Juice:
- In a saucepan, heat the fruit juice over medium heat. If desired, stir in sugar or honey to adjust sweetness. Do not let the juice boil.
Dissolve the Gelatin:
- Remove the juice from heat and stir in the bloomed gelatin until completely dissolved.
Add Fruit (Optional):
- If using fresh fruit, place the chopped fruit into serving cups or a mold.
Pour the Gelatine Mixture:
- Pour the warm gelatin mixture over the fruit into the cups or mold.
Chill:
- Refrigerate for 3-4 hours, or until the gelatine is fully set.
Serve:
- Serve chilled as is or topped with whipped cream for an extra treat.

Notes

Fruit Options: Avoid fresh pineapple, kiwi, or papaya, as their enzymes can prevent the gelatine from setting. Use canned versions if desired.
Vegan Alternative: Use agar-agar powder instead of gelatin for a plant-based version. Follow the agar-agar package instructions for liquid-to-powder ratios.
Customization: Add layers of different juices, letting each layer set before adding the next for a fun, colorful effect.
Storage: Store in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 3-4 hours