2 cups watermelon juice (see below for directions for watermelon juice)
1 ½ cups white grape juice
1 tsp. shredded lemon peel
1 ½ cups assorted chopped fruit (such as pealed peaches, nectarines, pears and/or grapes)
1/3 cup crumbled feta cheese
Fresh mint leaves
In a medium saucepan, sprinkle gelatin over watermelon juice. Allow to stand 5 minutes. Cook and stir until gelatin is dissolved, stir in grape juice and lemon peel.
With a ladle or cup transfer half of the watermelon juice mixture to a 2-quart square baking dish and add fruit. Cover and refrigerate about 1 ½ hours or thickened to the texture of eggs whites so fruit will stay distributed (keep remaining watermelon juice mixture at room temperature) carefully spoon remaining watermelon juice mixture over set mixture. Cover and refrigerate 1 ½ hours more or until all layers are set.
Cut into squares and top with feta cheese and mint leaves before serving
To juice watermelon, puree seeded chunks in blender, strain to remove pulp.
Always use caution when working around the kitchen, stove and cutlery.