• We love the look of these funky jellies. The tropical flavour combinations of the granadilla jellies with papaya salsa make it a fun and tasty treat for summer.

    Granadilla jellies with papaya salsa

    Serves: 6
    Cooking Time: 40 mins + 5 hrs to set


    • 30ml (2 tbsp) gelatine powder
    • 125ml (½ cup) water + 600ml extra
    • 210g (1 cup) castor sugar
    • 250ml (1 cup) granadilla pulp
    • 1 small papaya, cubed, to serve
    • a handful of fresh mint, to serve
    • 3 granadillas, quartered, to serve



    Place the gelatine and 125ml water in a bowl and stir to combine. Set aside until the gelatine is absorbed, about 5 minutes.


    Place the extra water and sugar in a saucepan over medium heat and stir until the sugar dissolves. Add the granadilla pulp, bring to a boil and cook for 1 minute. Remove from the heat, add the gelatine and stir to combine. Set aside to cool for 20 minutes.


    Pour the mixture into 6 x 250ml (1 cup) glasses and refrigerate until set, about 5 hours.


    Mix the papaya with fresh mint and serve with the jellies and quartered granadillas.