This vegan watermelon fruit jello is a treat that’s not only visually stunning but also guilt-free and refreshingly fruity. Join us as we dive into the details of this delicious creation, from the basics of agar-agar to the art of crafting a perfect vegan watermelon fruit jello.
Viral Tik-Tok Trend
I first saw this viral watermelon fruit jello on TikTok made by @myhealthydish. Instantly, I was inspired to recreate it with a vegan twist! What makes this recipe even more appealing is the absence of added sugars, making it a guilt-free indulgence.
To be straight, my first two attempts to make a vegan watermelon fruit bowl did not go smoothly. The jello was way too firm on my first attempt and on my second attempt, it was too soft! I also made the mistake of cooking the fruit when I added the piping hot jello mixture to the watermelon fruit bowl… oops! Thankfully, I worked out all the kinks.
What is Agar-Agar?
Agar-agar is a plant-based gelatin derived from seaweed. It’s firmer and less bouncy than animal-based gelatin. It boasts an impressive profile with zero calories, sugar, carbs, or fat. In addition, it contains fiber, calcium, and iron.
Varieties of Agar-Agar
Agar-agar is available in various forms, such as bars, flakes, and powders. Powdered agar is often the most economical and easiest to work with, as it dissolves almost instantly. Flakes, on the other hand, require a few minutes to dissolve and benefit from blending for smoother results. If you have agar agar bars or flakes, a high-speed blender can transform them into a fine powder.
How to Cook With Agar-Agar
To ensure your jello has even consistency, it’s crucial to add the agar-agar to cold or room-temperature juice, to prevent clumping. Subsequently, bring the mixture to a gentle boil while stirring continuously to ensure the agar-agar dissolves properly.
As a general guideline, if you’re working with one cup of liquid, consider using one teaspoon of agar powder, one tablespoon of agar flakes, or half of an agar bar. I use a bit more agar-agar in this recipe to help the jello adhere to the fruit.
Don’t use these fruits!
When crafting your vegan watermelon fruit jello, it’s essential to steer clear of certain fruits containing enzymes that can disrupt agar’s gelling properties. These fruits include kiwi, pineapples, figs, papayas, mangos, and peaches. By avoiding these fruits, you’ll achieve a beautifully firm jello that retains its shape even after slicing. In addition, I recommend avoiding bananas as they will brown quickly which will cause your jello to be less vibrant.
To sum up, by replacing traditional gelatin with agar-agar and omitting added sugars, we’ve crafted a treat that is not only sweet and refreshing but also aligns with a plant-based, health-conscious lifestyle. Whether you’re serving it at a summer gathering, a special occasion, or simply enjoying it as a guilt-free treat, this vegan watermelon fruit jello is sure to leave a lasting impression.
Watermelon Fruit Jello (Vegan)
Course: DessertCuisine: AmericanDifficulty: Easy3-9
servings20
minutes3
hours15
minutesThis vegan watermelon fruit jello is a treat that’s not only visually stunning but also guilt-free and refreshingly fruity!
Ingredients
1/2 of a seedless watermelon
Agar-Agar powder
Mixed fruit (excluding kiwi, pineapples, figs, papayas, mangos, and peaches and bananas)
Lemon or lime (optional for some zing)
Directions
- Prepare the Watermelon Bowl: Slice the watermelon in half lengthwise. You’ll only need half of it for this recipe. If your halved watermelon is not balanced place it in a bowl, or on a pan with foil placed around the sides for support. Scoop out the watermelon flesh from the half you’ll be using for your jello bowl, leaving the rind intact. Poke the inside of the watermelon rind with a fork to create small holes for the jello to stick to. Next, dry the inside of the rind with a clean kitchen towel or paper towel to help the jello adhere.
- Prepare the Mixed Fruit: Clean the fruit, leave the berries whole, and cut the larger fruit into chunks. Next, dry with a cloth or paper towel. Add the mixed fruit to the watermelon bowl, filling it one to two inches to the brim, refrain from packing down the fruit so that the jello has sufficient room.
- Make Watermelon Juice: Blend the watermelon flesh in a high-speed blender until smooth. Strain the blended watermelon using a nut milk bag, fine mesh strainer, or cheesecloth to extract the juice.
- Prepare the Jello Mixture: In a pot, combine the watermelon juice, agar-agar powder, and lemon or lime juice (if using).
For every cup of watermelon juice, add 1.25 tsp of agar-agar powder and 1 tsp of lemon or lime juice (if using). Mix the ingredients well. - Cook the Jello Mixture: Place the pot on medium-high heat, stirring continuously. Bring the mixture to a boil for five minutes. Then, remove the pot from the burner and allow the jello to cool down for 30-40 minutes, giving a quick stir every other minute so that the jello does not congeal at the top.
- Fill the Watermelon Bowl: Pour the liquid jello into the prepared watermelon bowl, filling it to the brim. Any extra jello can be placed in a separate container.
- Set the Jello: Place the watermelon bowl in the refrigerator. The jello will be fully set in two-three hours.
- Serve: Once the jello has set, using a sharp knife gingerly slice the watermelon jello fruit bowl into portions and serve.
Notes
- The sweetness of this fruit jello comes from the fruit so using sweet, ripe fruit is paramount.
- The quantities of ingredients needed will depend on the size of your watermelon.
- The ratio of agar-agar to juice in this recipe creates a firm jello texture which is ideal for keeping the jello intact when being sliced.
- If you don’t have access to a refrigerator, the jello will firm up at room temperature but will take longer.
- Kiwi, pineapples, figs, papayas, mangos, and peaches contain enzymes that can disrupt agar’s gelling properties, and thus is best to avoid them in this recipe.
- Bananas brown quickly and will take away from the dessert’s vibrancy so it is best to avoid using them in this recipe.
