Photo: Korea Ministry of Food and Drug Safety

Fruit Pickle Jelly

Name: Fruit Pickle Jelly
Cuisine: South Korea
Ingredients: 50 g cherry tomatoes (50g); 80 g banana (80g); 50 g green grapes (50g); 7.5 g gelatin (7.5g); 0.25 g agar powder (0.25g); 5 g pickling spice (5g); 10 g apple cider vinegar (10g); 3 g sugar (3g); 5 g oligosaccharide syrup (5g); 1 g salt (1g)

과일 피클 젤리

Dessert

DessertsCourse

79kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Fruit Pickle Jelly

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

cherry tomatoes방울토마토(50g)
50 g
banana바나나(80g)
80 g
green grapes청포도(50g)
50 g
gelatin젤라틴(7.5g)
7.5 g
agar powder한천가루(0.25g)
0.25 g
pickling spice피클링 스파이스(5g)
5 g
apple cider vinegar사과식초(10g)
10 g
sugar설탕(3g)
3 g
oligosaccharide syrup올리고당(5g)
5 g
salt소금(1g)
1 g

Nutrition per serving

79kcal

14.5gCarbs

4.7gProtein

0.2gFat

169.5mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the fruit into bite-size pieces.
Soak the gelatin in cold water.
Bring water (100 ml) and the seasonings to a boil in a pot, then strain out the pickling spice with a sieve.
Add the soaked gelatin and agar powder to step 3 and dissolve, then let it cool slightly.
Put the prepared fruit in a glass container and pour in the cooled gelatin liquid from step 4.
Chill in the refrigerator for 1 hour 30 minutes to set, and serve.

💡 TipVarious fruits provide the natural sweetness of the ingredients and reduce the sugar used.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.