Remove seeds from melon halves; cut thin slice from bottom of each half. Scoop out melon flesh, leaving 1-inch-thick shells. Place upside-down on paper towels to drain.
Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 15 min. or until slightly thickened. Pour into melon shells.
Refrigerate 3 hours or until gelatin is firm. Cut each melon half into 4 wedges.
Add 2 cups chopped fruit to thickened gelatin before pouring into melon halves. Since fresh or frozen pineapple, papaya, kiwi, figs, guava and ginger all contain enzymes that prevent gelatin from setting, never use them in gelatin recipes. But you can use any canned fruits or juices since the canning process kills this enzyme.
Prepare using a honeydew melon and JELL-O Lime Flavor Gelatin.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.