- Lightly oil a 23 x 13cm (9 x 5inch) loaf pan and line with plastic wrap. Set aside.
- In a small bowl, sprinkle the gelatin over 45 ml (3 tablespoons) of the water. Let bloom for 5 minutes. Set aside.
- In a saucepan, gently heat the remaining water with the lemon zest, lemon juice, and sugar, stirring until dissolved. Add the gelatin and stir with a whisk until completely dissolved. Pour into the loaf pan. Let cool. Cover and refrigerate for about 3 hours or until the jelly has set. Remove from the pan and remove the plastic wrap. Dice.
- Arrange the fruit in large plates. Garnish with the lemon jelly dice. Drizzle with honey, to taste.