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Vibrant Layered Jello Fruit Cake Recipe

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4.4 from 63 reviews

  • Author: Amina
  • Total Time: 4 hours 35 minutes
  • Yield: 12 servings

Description

A vibrant and refreshing Jello Fruit Cake made with layers of colorful fresh fruit set in a delicate, naturally flavored gelatin using apple juice. This no-bake dessert is perfect for a light and visually stunning treat that highlights seasonal fruits and can be customized based on your favorite berries and stone fruits. With a beautiful presentation and a mildly sweet taste, it’s ideal for gatherings or a healthy sweet option.

Ingredients

Gelatin Mixture

  • 4 envelopes unflavored gelatin
  • 4 cups apple juice
  • Sugar or honey, optional, to taste

Fruit

  • 2 cups pomegranate seeds (or raspberries)
  • 1 pound persimmons (or peaches)
  • 1 1/2 pounds pears (or green apples, mixed both)
  • 1 1/2 pounds red grapes (or blueberries)

Instructions

  1. Bloom the Gelatin: Mix 4 envelopes of unflavored gelatin with 1 cup of apple juice. Set aside for a couple of minutes to allow the gelatin to hydrate and bloom fully.
  2. Heat Juice: Warm the remaining 3 cups of apple juice in a saucepan or microwave just until boiling—avoid overboiling to maintain clarity and flavor.
  3. Dissolve Gelatin: Stir the bloomed gelatin into the hot apple juice until completely dissolved. Taste the mixture and add sugar or honey to sweeten if desired. Set aside to cool to room temperature.
  4. Prepare Fruit: Wash and cut fruit into small, bite-sized pieces. Leave smaller berries whole and halve larger grapes; quarter large strawberries. Leave persimmon and plum skins on, peel peaches, and optionally peel apples and pears. Cut apples last to prevent browning.
  5. Layer Fruit in Mold: In a bundt pan or gelatin mold, layer the fruit by color starting with red fruits (pomegranate, raspberries), followed by orange/yellow (persimmons, peaches), then green fruits (pears, green grapes), and finish with purple (red grapes, blueberries) for a stunning visual effect.
  6. Set in Refrigerator: Refrigerate the layered fruit and gelatin mixture for at least 4 hours or overnight until completely set and firm.
  7. Unmold Preparation: Fill a large bowl with warm water reaching near the top edge of the gelatin mold. Dip the mold in the water for about 15 seconds without submerging fully.
  8. Loosen Gelatin Edges: Remove the mold from the water and gently pull the gelatin away from the edges using wet fingertips or the tip of a knife to loosen it from the mold sides.
  9. Invert and Release: Place a serving plate on top of the mold, hold firmly, and invert. Gently tap or shake the mold to release the gelatin. If it doesn’t release easily, repeat the warm water dip and try again. Wipe edges if needed for a clean presentation.

Notes

  • You can substitute fruits based on season and preference, ensuring a mix of colors for an attractive layer effect.
  • If a sweeter dessert is preferred, adjust the sugar or honey in the gelatin mixture accordingly.
  • Use unflavored gelatin to avoid altering fruit flavors.
  • Removing the gelatin carefully avoids breaking the delicate jelly mold.
  • Storing overnight helps the gelatin set fully and enhances flavors.
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/vibrant-layered-jello-fruit-cake-recipe/