Granadilla jellies with papaya salsa

December 5, 2012 (Last Updated: January 11, 2019)
Granadilla jellies with papaya salsa recipe

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.

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