Mixed Fruit Jelly

You can use either fresh or canned fruit for this recipe, but using tart citrus fruit is the way to go! This is a great dessert to make ahead for parties.

Mixed Fruit Jelly
Photographed by Gaku YAMAYA

Recipe by
Reiko Yamamoto






Calorie count is for full recipe.
Does not include time needed to chill and set the jelly.


  • 2 oranges
  • 1 grapefruit
  • 2 cans pineapple (250 g)
  • 18 g sheet gelatin
  • 180 g sugar
  • 300 ml water
  • 2-3 tbsp orange liqueur
  • 2-3 tbsp lemon juice
  • A few mint leaves



Segment the oranges and grapefruit and cut into bite-size pieces. Cut each pineapple slice into 8 equal pieces.


Soak the gelatin in a generous amount of water to soften. Once it has a slightly springy texture, remove and gently squeeze out the excess water.


Put the sugar and 300 ml of water in a saucepan and heat to melt the sugar. Turn off the heat, then add and melt the gelatin. Pour the mixture into a bowl and let cool.


Add all of the cut fruit, orange liqueur and lemon juice. Mix thoroughly.


Place the bowl in ice water to chill the mixture, stirring occasionally. When the gelatin has set enough that the fruit no longer sink to the bottom, pour the mixture into a mold and chill in the fridge. Turn the mold over onto a plate, and garnish with mint leaves.