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Tropical Fruit Salad in Jelly

Servings: 6
Comments:
This fusion dish incorporates the flavours of Asian fruits for a light summer dessert. Serve with coconut ice cream.

Tip: Fruits and jelly can be served in individual bowls or glasses.

Ingredients:
1/2 can (approximately 282g) Lychee
1/2 can (approximately 212g) Mango
1/2 can (approximately 282g) Longan
1/2 can (approximately 282g) Rambutan with Pineapple
4 tsp. powdered gelatine
300 ml water

Instructions:
1. Drain fruits and set juice aside.
2. Put 3 tablespoons of water into a bowl and sprinkle over gelatine evenly
3. Mix 200ml of reserved juice from the drained fruit with water and bring to the boil.
4. Allow the gelatine to "sponge" it will swell. Remove water and juice mixture from the heat, add sponged gelatine to the hot liquid and stir well to dissolve.
5. Arrange fruits in a bowl and pour hot liquid over the fruit.
6. Refrigerate until jelly is set.

Makes 6 servings.

Source: Oriental Merchant
Date: July 12, 2005