Passion Fruit Jellies
By OcadoLife
Published on 20 June 2025
From kids’ parties to summer picnics, these Passion Fruit Jellies from Bake Off winner David Atherton will always go down well. “One of the best things about this three-ingredient recipe is that the shells become the serving bowls – not only a fun idea, but you can pop them in the compost bin afterwards,” says David. “You want passion fruit that’s fully ripe and sweet for this dish, so leave it a while to go dark and wrinkly.” Allow 4-6 hours for the jelly to set. Makes 12.
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.Time and servings
13 minsTotal time
12Servings
10 minsPrep time
3 minsCooking time
Ingredients
- 2 leaves platinum grade gelatine, cut in half (vegan if required)
- 6 ripe passion fruit, halved, pulp scooped out (approx. 50ml) and shells reserved
- 220ml coconut water or apple juice
Method
Step 1
Place the gelatine in a bowl and cover with cold water.Step 2
Arrange the empty passion fruit shells in a snug baking dish to stop them moving around; set aside. Put the pulp in a jug – for seed-free jelly, strain it through a fine sieve. Top up with coconut water or apple juice to make 270ml.Step 3
Pour the liquid into a pan and gently heat until just starting to simmer. Remove from the heat.Step 4
Squeeze the excess water from the gelatine and add to the pan; stir until dissolved. Transfer to a jug for easy pouring, then carefully divide the jelly mixture between the shells. Chill for 4-6 hrs or until set. Serve with little spoons.