This dish is very refreshing for summer. Lighter colored chopped fruits look better in dish. Easy to make, just allow enough time to set up two layers. Double the recipe to fit a 9x13 glass dish. Enjoy the taste!
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 glass dish. (I doubled the recipe and used a 9x13 glass dish). Add fruit. Cover and refrigerate about 1 1/2 hours or until thickened to the texture of egg whites to "lock in" the fruit (keep remaining watermelon juice mixture at room temperature).
Carefully spoon remaining watermelon juice mixture over set mixture. Cover and refrigerate 1 1/2 hours more or until all layers are set.
Top with crumbled feta cheese and mint leaves before serving. Makes 9 servings.
*To juice watermelon, puree seeded chunks in blender; strain to remove pulp.