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Who would’ve thought that cherry Jello and cantaloupe go together so well? This Jello-filled melon is just fun to look at and make. Everyone will oooh and ahhh when you serve it. And when they bite into it they’ll thank you. Because they aren’t expecting this to be great. Well, it’s not all for show.
Jello-filled melon is definitely on my list of favorite sides for breakfast (or breakfast for dinner…)! I can see trying this same recipe using a honeydew melon and a different flavor of Jello, such as lime! Or I might make both and have a melon bar!
Also try my crowd-pleasing skinned watermelon!
- 1 cantaloupe
- 1 6 ounce cherry-flavored Jello
- 1 ½ cups boiling water
- 1 cup cold water
- Cut the melon in half and scoop out the seeds.Also cut a small piece off the bottom of each half so that it stands up without rolling around.
- Pour the contents of the Jello package into a medium bowl.
- Whisk in the hot water and continue whisking for 2 minutes.
- Stir in the cold water.
- Place Jello into the refrigerator for 15-25 minutes or until it just starts to thicken. You don’t want it to gel, but you do want it to be thickened enough so that it doesn’t absorb into the melon.
- Pour Jello into the melons and place in the refrigerator until completely gelled, about 3 hours. Note: I placed the melon halves on a baking sheet in the fridge BEFORE adding the Jello. I then poured the Jello into the halves using a measuring cup. This kept me from spilling the Jello as I probably would have had I filled them first and then tried to transfer them to the fridge.
- Cut into wedges using a sharp and slightly wet knife. Serve.
Nutritional values are approximate.