Camping on the SCD/low FODMAP diet.

The low FODMAP protocol is extremely harsh on fruit lovers… my heart still aches a little every time I go through my favourite grocery store and go right past apples, cherries, peaches, mangoes, plums and all the other scrumptiousness I used to take for granted. Hopefully, one day I will be able to re-introduce some of these treats into my diet. For now, I am sticking to the small selection of safe fruits such as melons and grapefruit… however, there is another little difficulty there. I seem unable to tolerate even the smallest amounts of raw fruit and vegetables – if I were to hedge a bet, I’d blame it on the fiber. News flash: cooked melon smells and tastes nothing like the raw version, and I find the flavour rather off-putting. Unless… I turn it into jello! Don’t ask me why, as it’s basically the same food, but for some reason this works. Also, it makes transporting cooked melon puree a lot safer when it comes to the danger of leakage. In fact, the photo above was taken during a camping trip in Salt Point State Park, and the jello safely survived two days! So, without further ado, I present you:

Melon Jello

(Yield depends on melon size, usually 8-12 half-cup portions; preparation 15 minutes, total time ~3 hours)

  • 1 very ripe melon
  • 2 cups of water
  • gelatin
  • juice from 1 lemon
  • berries (optional)

Here’s what you do. First, buy a medium-sized melon with no blemishes – you will want to ripen it at home at room temperature, and blemishes may cause it to spoil. Once the melon seems a bit soft, cut it into wedges, peel and remove seeds. Put the wedges into a large pot, pour in one cup of water and bring to boil. Simmer for 15-20 minutes, until the melon flesh becomes soft and translucent. Take the pot off the heat, blend the fruit with an immersion blender and add the citrus juice. Measure out how many cups of puree you have, add 1 cup (for gelatin blooming) and calculate how much gelatin you will need to gel this amount of liquid; this should be stated on the package. If, like me, you like softer jello, use only 3/4 of the recommended amount. Now, if you’re using real gelatin, you will need to bloom it carefully. Pour one cup of very cold water into a bowl and add gelatin in a thin stream of powder while whisking vigorously, trying to avoid clumps. If you have a few small ones, scoop them out, but if too much of the gelatin becomes clumped, you will have to adjust the total amount. Wait 3-4 minutes and pour this mixture into the melon puree, always whisking. Pour into moulds of choice, let it cool till room temperature and refrigerate till set (usually 2-3 hours). As an option, you can add some berries to the moulds: I like honeydew jello with raspberries, or canteloupe with blueberries. Have fun!



  1. […] you will need. To allow for creaming, decrease this amount by 30%.  Bloom the gelatin as described here, and add to the hot liquid while whisking. Pour the resulting mixture immediately into appropriate […]

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When your love for onion rings, whipped cream latté and apple pie has to surrender in the face of a gastrointestinal war... when the world becomes a bleak place, full of chicken soup and carrots... do not despair! There's more than one sweet fish in the sea, and your culinary adventures have only just begun. I hereby present you Squashablanca, the land of plenty for people following a low-sugar version of the low FODMAP diet. Enjoy your food!

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