Has Asian Fruit Saladsoup Recipes

Steps:

• In a small saucepan, combine the water, sugar, ginger and peppercorns. Heat until sugar is dissolved. Remove from heat and strain into a small bowl or pitcher. Combine mango and papaya in a serving bowl, pour over the syrup and serve.

Steps:

• 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.

Steps:

• Mix first 6 ingredients in large bowl. (Can be made 4 hours ahead. Cover; chill.) Spoon fruit into 6 small bowls or goblets. Drizzle Papaya-Mint Sauce over fruit. Sprinkle with coconut. Garnish with mint.

Steps:

• Mix together the sugar & almond extract, then stir in the five-spice powder & set aside.
• In a bowl, lay banana slices in a ring around the edge, then lay kiwi slices in the middle, & sprinkle a bit of the sugar mixture over the fruit.
• Spread mango slices over the top of the bananas & kiwi, & sprinke another bit of the sugar mixture over that.
• Lay peach slices around the edge of the dish & sprinkle that with the sugar mixture.
• Finally lay the strawberries in the middle & sprinkle the berries with the remaining sugar mixture.
• Cover & chill before serving.