Pineapple Pate de Fruit

Pate de Fruit literally translated means “a paste of fruit”. If you have ever had Knox Blocks, then you are close, but Pate de Fruit is an elegant grown up fruit paste made with pure unsweetened fruit puree, sugar and unflavored gelatin. It’s very easy to make if you already have the unsweetened fruit puree on hand. Wanting to find a simple recipe for pate de fruit that didn’t require pureeing fruit or ordering fruit purees from a speciality store, I began searching online. After looking at numerous recipes, I found one which used fruit preserves, marmalades or jams as a substitute for the fruit puree. Since these fruit concoctions are sweetened, the amount of sugar necessary to make a proper pate de fruit is decreased. Pineapple Pate de Fruit8 leaves gelatin2/3 cup, water, divided3/4 cup, granulated sugar 1 teaspoon fresh lemon juice1 cup pineapple preservesvegetable oil cooking spraycaster or superfine sugar for coating.Coat a 4 inch square dish with cooking spray. Set asideSoften gelatin in 1/3 cup water. Set aside. In a heavy saucepan, combine remaining 1/3 cup water and 3/4 cup sugar. Stir until sugar is dissolved and mixture comes to a boil. Add the pineapple preserves, stirring until melted. Add softened gelatin, stirring again until gelatin melts. Bring to a boil and cook for 2 minutes. Remove pan from heat and pour into prepared dish. Cover tightly with plastic wrap and refrigerate for at least 4 hours for the pate de fruit to firm up. Before cutting into squares or fancy shapes, coat the top of the pate de fruit with a layer of the superfine sugar. Use a wet knife to facilitate the cutting process. After cutting into shapes, roll in the superfine sugar to coat. Uncoated pate de fruits can be kept for a week in a tightly closed container.Recipe adapted from Melinda Lee.A wonderful and talented lady is fighting for her life and desperately needs your help. Please read the appeal below and help out in any way you can. Yellow is the theme for June’s Click photography. The color yellow best describes Bri Brownlow’s creative energy and talents. The photo above is my entry for Click. Best wishes to Bri and her family. This is an appeal on behalf of a group of food bloggers who are friends of Briana Brownlow @ Figs With Bri.Bri was diagnosed with breast cancer two and half years ago. A mastectomy, chemotherapy and two years of relatively good health later, the cancer is back. It has metastasized to other parts of her body. At the age of 15, Bri lost her 41-year old mother to the disease. Now, she’s waging her own war against breast cancer. More about it here. She is going through intensive chemo and other treatments and needs to focus single-mindedly on healing and finding what treatment works best for her. Her health insurance, unfortunately, does not cover holistic alternatives which she would like to try. Bri and her husband Marc have enough on their plates right now in addition to worrying about her medical bills. The team organising the JUNE edition of CLICK at Jugalbandi has organised a fundraiser to help Bri and her family meet her out-of-pocket medical costs for ONE YEAR. CLICK is a monthly theme-based photography contest hosted by Jugalbandi. This month’s theme is: YELLOW for BriYellow is the colour of hope. Through the work of the LiveStrong Foundation, it has also come to signify the fight against cancer.The entries can be viewed HERE. The deadline for entries is June 30, 2008. The fundraiser will extend until July 15, 2008. The target amount is 12,000 U.S. dollars. We appeal to our fellow bloggers and readers to help us achieve this. Bri deserves a chance to explore all options, even if her insurance company thinks otherwise.There’s a raffle with exciting prizes on offer. After viewing the list, you may make your donation HERE or at the Chip-In button on any participating site. Your donation can be made securely through credit card or Pay Pal and goes directly to Bri’s account. This month’s photo contest also has some prizes. Details HERE. You can support this campaign by donating to the fundraiser, by participating in CLICK: the photo event, and by publicising this campaign.


  1. Deborah
    June 26, 2008 / 6:43 pm

    I have never had these before – they look too gorgeous to eat!

  2. Patricia Scarpin
    June 27, 2008 / 2:45 pm

    These are something I have never tried and would love to – tks for sharing!

  3. Susie Homemaker
    June 29, 2008 / 7:39 pm

    Didn’t you just LOVE this challenge? I am so glad I got to do it…and yours looks GREAT – and the pics are fantastic!

  4. Sophie
    June 30, 2008 / 9:04 pm

    We’d like to invite you to participate in our July berry recipe contest. All competitors will be placed on our blogroll, and the winner will receive a fun prize! Please email me,, if you’re interested. Feel free to check out our blog for more details. (Click on my name in the message header link to visit our blog. 🙂

  5. Amelia PS
    November 5, 2009 / 6:43 pm

    sounds great (first time visiting your AWESOME blog!).what would you say the equivalent to leaves of gelatin is to powder? and have you ever tried with pectin?

  6. Tim Cray
    May 14, 2012 / 9:49 am

    WOW ! its really great post.I love Pineapple pate de fruit , thanks for sharing this post…stock Photo

  7. Photographer Melbourne
    May 19, 2012 / 1:35 pm

    This is nice blog and great photography .I LOVED looking through those pictures. Photography Melbourne

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