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Perfectly set watermelon jello slice, served in the rind, to look just like watermelon
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Watermelon Jello (Set Inside the Rind)

Fresh watermelon blended into juice and set with unflavored gelatin inside the hollowed watermelon rind. Refrigerate overnight and slice into wedges just like regular watermelon. A summer party showstopper that takes 15 minutes of active work.
Course Appetizer, Dessert, Snack
Cuisine American
Keyword fruit jello recipe, watermelon dessert, watermelon jello, watermelon jello recipe, watermelon mold
Prep Time 15 minutes
Total Time 8 hours 15 minutes
Servings 18 wedges
Calories 14kcal
Author Chef Josh

Equipment

  • blender
  • Large saucepan
  • Fine mesh strainer (optional)
  • 2 Large bowls or baking dishes (to keep rind halves level)
  • Sharp knife

Ingredients

  • 1 large watermelon
  • 5 packets unflavored gelatin Option: Replace unflavored gelatin with watermelon or strawberry flavored gelatin powder for a sweeter, more candy-like result.
  • ½ cup cold water
  • 2 to 4 tablespoon honey or maple syrup optional, if watermelon is not very sweet
US Customary - Metric

Instructions

  • Prep the Watermelon: Slice the watermelon in half lengthwise. Scoop out all the flesh, leaving the rinds intact to use as molds. Set the rinds aside.
    Person scooping watermelon flesh from a watermelon half on a wooden surface.
  • Blend and Measure: Add the watermelon flesh to a blender and blend until smooth. Strain through a fine mesh strainer if you want a smoother texture. Measure out exactly 6 cups of watermelon juice. Set aside.
    Juicy watermelon slices in a blender for watermelon jello
  • Bloom the Gelatin: Pour the cold water into a bowl. Sprinkle the gelatin evenly over the surface. Let sit undisturbed for 5 minutes until the gelatin has absorbed the water and is fully bloomed.
    unflavored gelatin sprinkled over cold water in a bowl to bloom for 5 minutes
  • Dissolve the Gelatin: Pour 1 cup of the watermelon juice into a saucepan over medium-low heat. Warm until steaming but do not boil. Add the bloomed gelatin and whisk until completely dissolved with no granules remaining.
  • Combine: Remove from heat. Stir in the remaining 5 cups of cold watermelon juice. Add honey or maple syrup if using and stir to combine. Let cool slightly.
  • Pour and Set: Place the hollowed watermelon halves in large bowls or baking dishes to keep them level. Carefully pour the watermelon gelatin mixture into each half. Refrigerate for 6 to 8 hours or overnight until completely firm.
    Fresh watermelon juice and gelatin being poured back into the watermelon rind to set in the fridge for watermelon jello
  • Slice and Serve: Run a sharp knife under hot water and wipe dry. Slice the set watermelon jello into wedges just like regular watermelon. Wipe the knife between cuts for the cleanest slices.
    Juicy watermelon jello slices on a wooden cutting board with a knife.

Notes

  • For a sweeter, candy-like version, replace unflavored gelatin with watermelon or strawberry flavored gelatin powder.
  • If your watermelon is not very sweet, add 2 to 4 tablespoon honey or maple syrup before pouring into the rind.
  • Keeps in the fridge for up to 3 days. Press plastic wrap directly against the cut surface to prevent drying.
  • Does not freeze well. Gelatin structure breaks down on thawing.
  • For clean slices, run your knife under hot water and wipe completely dry between each cut.

Nutrition

Serving: 1 slice | Calories: 14kcal | Carbohydrates: 2g | Protein: 2g | Fat: 0.002g | Saturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 4mg | Potassium: 2mg | Fiber: 0.004g | Sugar: 2g | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.03mg