Fruit salad with jelly stars

Line a 80x20cm (base measurement) slice pan with plastic food wrap. extending at long sides. In a small heatproof jug, stir gelatine into 1/2 cup of boiling water until completely dissolved. Cool to room temperature. Place juice in a large jug; stand at room temperature for 5 minutes. Stir gelatine mixture into juice until well combined. Pour into prepared pan. Chill for 2 hours or until set.

Combine extra fruit juice, honey and passion fruit in a small saucepan over moderate heat. Bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until reduced to a quarter. Transfer to a heatproof jug; set aside to cool.

Using a melon baller, scoop honeydew, rockmelon and watermelon into balls. Combine fruit in a large bowl; gently stir in cooled fruit syrup. Using a 5cm star pastry cutter, cut stars from jelly. Spoon fruit into bowls and top with stars. Serve at once.