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Recipe Category / Sweets / Desserts
Jello Fruit Slices
Method
  • Cut the oranges in half. Scoop out the flesh with a spoon very carefully so as to not pierce or rip the peel.
  • You can also juice the oranges and then scoop out the pulp with a spoon, but this is a harder way to get the peel nice and clean.
  • Whichever way you choose, get the juice form the oranges and pass it through a sieve so it can be more translucent. Reserve 100 g and drink the rest!
  • On most of the packages of jello on the market, the directions direct you to use 250 g hot water and 250 g cold water.
  • We are going to use much less water than that because we want our jello to be much thicker and firmer.
  • Add 250 g of water to a pot and bring to a boil.
  • When it does, remove from heat and add the gelatin powder. Stir until it dissolves.
  • Add the 100 g of freshly squeezed orange juice and stir.
  • Spread a generous amount of sugar in a tray. This will help the orange halves stay in place and not topple over when pouring the liquid jello in them. Place the oranges over the sugar and gently push them in the sugar so they can stay in place.
  • Carefully pour the liquid jello in the orange halves. Refrigerate overnight.
  • Then next day, when the jello is nice and firm, cut each orange half into 2 or 3 slices.
  • Beat the brown sugar and mint leaves in a blender until it is finely ground.
  • Sprinkle aromatic sugar over slices.
  • Serve.
Tip
You can place the orange halves in a muffin pan instead of on a tray with sugar to keep them stable. Instead of citrus fruit, you can also scoop out the flesh from apples and brush with some lemon juice so that the apple shells don’t brown before you fill them.
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Stars 5 965280a274e7faaa3ab948cbf65b3e63cafd3a357c9a1db9ace6cb5ab0ca420b
(32)
Stars 4 7a9178270a01a919f143a86d02d23da24820e7cf7d8785260b287b505604249a
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Stars 2 c2271760a84c41b554ecf1d1b2b17a4774d017e08924e9c4b7bd07ffe0c53648
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Stars 1 d2c64104eb0fa01541d9f73e1face12dcf9db387d50b23e382af06ebc6f3d651
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Nutritional
Chart

Nutrition information per portion

83
Calories (kcal)
4 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

0.3
Total Fat (g)
0 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

0.1
Saturated Fat (g)
0 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

17.0
Total Carbs (g)
7 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

17.0
Sugars (g)
19 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

1.3
Protein (g)
3 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.6
Fibre (g)
6 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.01
Sodium (g)
0 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.