simple way to prepare any night of the week Troppo fruit jelly pots

How is everything going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Troppo fruit jelly pots. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Troppo fruit jelly pots is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Troppo fruit jelly pots is something that I’ve loved my entire life.

Table of Contents


  • 600g peeled watermelon, chopped, plus
  • 300g peeled watermelon, cut into 2cm cubes
  • 3/4 cup (165g) caster sugar
  • 200ml orange juice
  • 200ml pineapple juice
  • 5 titanium-strength gelatine leaves (see note)
  • 2 mangoes, thinly sliced
  • 1 banana, sliced on the diagonal
  • 125g punnet blueberries
  • 24 small mint leaves
  • 250g punnet strawberries, quartered
  • 2 tablespoons shaved coconut, toasted


  • Step 1
    Puree chopped watermelon in a blender, then strain into a saucepan (you should have 350ml-400ml). Add 1/4 cup (55g) sugar and place over medium heat, stirring until sugar dissolves. Set aside.
  • Step 2
    Place juices and remaining 1/2 cup (110g) sugar in a separate pan over medium heat. Cook for 3-4 minutes, stirring until sugar dissolves. Set aside.
  • Step 3
    Meanwhile, soak 2 gelatine leaves in cold water and remaining 3 leaves in a separate bowl for 5 minutes. Squeeze out excess water. Whisk 2 leaves into hot watermelon liquid until dissolved, then strain into a jug. Whisk remaining 3 leaves into hot orange liquid until dissolved, then strain into a jug. Chill jugs for 1 hour or until jellies have slightly thickened.
  • Step 4
    Divide mango, banana, half the blueberries and 6 mint leaves among three 1 cup (250ml) glasses, then pour over orange jelly. Divide cubed melon, strawberries, remaining blueberries and 6 mint leaves among another three 1 cup (250ml) glasses and pour over watermelon jelly. Chill for 3 hours or until set. To serve, garnish jellies with remaining mint leaves and top orange jellies with toasted coconut.

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