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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.