I’ve been on a gigantic gelatin journey the past few weeks…tweaking and finessing different ways to stir up this amazing healing product (for guts, nails, inflammation) into convenient snacks and breakfast foods.

Kiwi fruit
Image via Pinterest

Last week I posted my coffee almond gummy squares recipe and previously shared My latest gut health obsession: gelatin post. Given the interest, I figured I’d share another recipe…my favourite combo to date, and one that some say can’t be done.

Yep, in my obsessed reading on the subject, I came across gelatin devotees who somehow think the acid in kiwi stops the gelatin from goobing correctly.

I beg to differ. Massively. These things wobbled out a treat; I added an extra tablespoon of gelatin powder…which suits me fine because my aim is to get more of the stuff into me anyway. I eat a handful (approx 1/3 of the mixture below) for breakfast most mornings along with either a mini fritatta, a green smoothie, some biltong…

Sweet and sour kiwi fruit gelatin goobs

Makes 12 squares

  • 4 tablespoons grass-fed gelatin (I use grass-fed Great Lakes gelatin powder, which you can buy here)
  • 1/3 cup water
  • 1/2 cup lemon juice
  • 1 tablespoon rice malt syrup or a few drops of stevia  (optional – I don’t add any sweetener)
  • 4 ripe kiwi fruits, peeled and chopped
  • 1.5 tablespoons vitamin C powder (optional)

Mix the gelatin and water in a small cup. It will firm immediately, so stir quickly to blend. Then let it sit for 5 minutes to get really firm – like a rubber ball. Heat the lemon juice, sweetener and kiwi fruit in a small saucepan until it’s medium-hot but not boiling, then add the gelatin blob (it will come out of the cup pretty easily).

Stir as it melts (at low heat) and then use a stick blender to complete the blending. Do it all in the small saucepan. Add the vitamin C powder (or any other nutritional powder you take) and stir. Pour into a small glass container (about 20cm x 20cm).

Chill for an hour to set, then cut into slices. The slices pull out easily. Store in the fridge for up to 5-7 days.

Have you tried these? Would you like me to share more recipes?

Have your say, leave a comment.

  • Meg

    Yes please keep sharing recipes! Do you know of anywhere that sells the gelatin in melbourne as it isn’t cheap and postage cost pushes it out of reach of my budget…

    • KK

      So excited for this recipe too! I have my kiwis at home, ready and waiting to be “goobed”.

      I bought my gelatin powder off iHerb – cheapest option, ships quickly. Go for the Great Lakes one. If you’re a first-time customer, you get a discount too!

      • Meg

        Thank you heaps – I needed to buy some other stuff off i-herb too so that was a very easy process 🙂

        • Rhian @melbs

          Meg if you need to go to a shop then Prahran Health Foods sell it.

    • Sharon

      I buy mine thru http://www.iherb.com. Told it is the cheapest place to buy. If u google them on FB, u will see a code where u use to get free postage each order.

    • Jo

      iherb.com has it and shipping is cheap

  • PP

    Yesyes! Please share more recipes. I massively disliked the coffee globs (mostly because I need to start tiny with any new thing but started large instead, because I am immoderate by nature). I am all set to try this one. More! And thank you for all your research, your sharing and your endless curiosity.

  • Steph

    Yes, please keep sharing recipes! I love them! I have starting making my own gummies by mixing 1/3 Cup of my morning green smoothie (spinach, parsley, cucumber, lemon, avocado) with Gelatin and a tiny bit (a teaspoon or less) of rice malt syrup. They are surprisingly tasty! I am very excited about my new ‘Gelatin Journey’. One week in and I am jumping out of bed earlier and full of energy 🙂

  • Pip

    Sarah, keen to hear your opinion on vegan gelatin – ie agar agar? I know that the nutritional value is inferior – from what I have read it seems to be pretty ’empty’ – however I wondered your opinion on whether this is an alternative?

  • Laura

    Briliant, thanks Sarah! Do you think this would be kid-friendly? I’d love to try some of these gelatin recipes out on my toddler in replacement of that crap they sell in the supermarkets that they call ‘jelly’

    • very much… but perhaps an extra kiwi and a little less lemon.

  • I’m intrigued by this – but wondering is there is a bit of a ‘meaty’ after taste or smell?

  • Claire

    Is Vit C powder affected by heat?

    • yes. So add after you’ve finished heating ( hot not boiling)

  • Nadja

    Oh YESSS! I can’t wait to try these. The sweet and mostly sour is right up my ally. You can flavor your gelatin treats with doTERRA pure therapeutic grade essential oils like orange (my fave), lemon, lime, basil, mint, fennel the choice is endless. Thanks for this great recipe and please keep,them coming.

  • deborah

    Can I ask why the preference is for the Great Lakes brand please? What’s the difference between it and Peptipro? Isn’t Peptipro Australian?

    • Nkay

      Peptipro is Australian and the beef gelatin is the one that sets. They use Australian beef and in my opinion is of better quality than Great Lakes. Great Lakes uses South American beef. Peptipro also has a hydrolysed version, cold soluble and I swear by it for day to day health.

  • Alexandra Bruggisser

    Yes pleeeeeeaaaaaase!!!!

  • Jod

    Hey Sarah and others, have you tried making your gelatin treats with the Collagen Hydrolysate from Great Lakes? Or do you stick with the normal gelatin powder?

    Thanks, and by the way, Sarah, I think you’re wonderous human and am beyond grateful for your wise words x

    • Kristen

      The collagen hydrolysate does not set, it is a dissolvable product for drinks/soups. Has to be the red can for jelly/gummies that set.

  • yvonne

    I made these with strawberries. They are yummy.

  • Dell

    What vitamin c powder do you use Sarah?

  • Elisabetts

    So nice could hardly stop eating it out of the saucepan! (didnt use any sweetener.

  • Naomi

    Made and love them! Ta! Yes, please share more gelatine recipes!!

  • fiona

    These are great! Have you got any kid friendly recipes? My daughter enjoyed the kiwifruit ones but unfortunately is very sensitive to lemon. She is also allergic to almonds so wasn’t able to try the other ones either. I, on the other hand, found them both delicious.

  • Lou

    I have just made these and they are gorgeously tart and zingy! Thank you for sharing this lovely recipe. So soothing and refreshing.

  • Alex Le Fevre

    I would love some more gut healthy snack recipes to have each day! 🙂

  • Lorena Pollock

    Well I just purchased your book I quit sugar for life and I will be starting my first day tomorrow, heres the start to a new way of life, please continue to share recipes, especially breakfast ones, Im not keen on avocardos either.

  • Glenda Devlin

    Yum, love these. I’m gonna make a double batch next time. Thanks Sarah

  • Bonni

    Hiya – I wanted to make these to take to someone in hospital, but they won’t have access to a fridge. Will they be okay in a tupperware for a couple of days? (Bearing in mind it’s pretty warm in the hospital too!). Thanks!

  • Hayley

    Love the Gelatin recipes 🙂 what other fruit could you use? I have frozen mangoes from last season, would they work?

  • p

    Can use sugar instead if rice malt syrup. Not much difference really.

  • Klara

    So, I tried this recipe on the weekend and, unfortunately, it resulted in a disaster: not a hint of gelatinisation. My suspicion is, I did not heat the kiwis through enough. As I, later, read on the packet, raw kiwis prevent gelatinisation. So, make sure you do. And now, I am going to go and drink my jellies…

  • robodragonn

    I suspect that the kiwi doesn’t prevent the gelatin from setting in this recipe because you cook the kiwi. The cooking process denatures the enzyme in the fruit that would otherwise break up the protein molecules in the gelatin into smaller pieces. If the protein molecules are broken up into smaller pieces, then they can’t tangle together and set the gelatin.

  • KJD

    A few additional ideas: Bloom the gelatin in cold herbal tea (such as ginger, licorice, cinnamon, matcha etc. )These tea flavours particularly well with coffee and cacao. (A great way to use those spare uninspiring Nespresso pods flavours too. Also, as the health giving benefits of gelatin increase when eaten with oil, greasing the jelly mold with hazelnut oil works brilliantly. Thanks for all your wonderful work Sarah.