Ha's Asian Fruit Salad/Soup

Recipe by HeatherFeather
READY IN: 15mins
SERVES: 8-10


  • 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


  • 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.