Instructions
1. Prepare the Fruit:
Slice bananas (1 cm thick), quarter strawberries, slice and quarter kiwis.
Toss with lemon juice.
Add sugar and water, mix gently, let sit 10 minutes.
2. Make Orange Gelatin:
Zest oranges (avoid pith), segment the oranges.
In saucepan, combine orange juice, water, and sugar.
In small bowl, whisk cornstarch with 4 tbsp of the orange mixture.
Heat the orange mixture. Slowly whisk in the cornstarch slurry.
Cook 5–7 minutes, stirring, until thickened like custard.
Strain the mixture, stir in orange zest, let cool 5 minutes.
3. Assemble Dessert:
Lightly oil the mold.
Add fruit mixture to the bottom of the mold with orange segments.
Pour orange gelatin over fruit. Tap to release air bubbles.
Cover and refrigerate 5+ hours or overnight.
4. Serve:
Dip mold in warm water 10–15 seconds.
Run knife along the edge, invert onto plate.
Slice and serve chilled.
Nutrition (per serving, 8–10 servings)
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