Ha's Asian Fruit Salad/Soup
photo by HeatherFeather
- Ready In:
- 15mins
- Ingredients:
- 4
- Serves:
-
8-10
ingredients
- 1 (20 ounce) can whole jackfruit, in syrup
- 1 (20 ounce) can whole palm seeds in syrup (or lychees)
- 1 (19 ounce) can green ai-yu jelly (looks like green jello)
- milk or coconut milk, chilled
directions
- Drain the fruits, saving the juices.
- Chop the palm seeds into small cubes and slice the jackfruit into julienne strips.
- Drain the Ai-Yu jelly and dice into small cubes.
- Combine the jackfruit, palm seeds, and the jelly cubes in a large glass serving bowl or divide into individual serving dishes.
- Ha served this in one large serving bowl and poured milk or cream mixed with some of the reserved fruit juices over it all to taste.
- I prefer to only serve out as much fruit& jelly as needed per serving dish, and then pour a little cream or milk mixed with some of the reserved fruit juice on top.
- Ha said it was more traditional to use cream, but she often used milk to be healthier.
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