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Zespri® Kiwifruit and Lychee Fruit Salad with Konyakku Jelly Cubes

Ingredients

  • 3 Zespri Green Kiwifruit
  • 1 can lychees in syrup, well chilled

Konyakku Jelly Ingredients

  • 1 packet konyakku jelly granules
  • 250 g sugar (to taste)
  • 900 ml water
  • 60 ml freshly squeezed lemon juice
  • Grated rind of 1 lemon

Serves 4

Developed exclusively for Zespri by popular Malaysian chef Rohani Jelani

Zespri® Kiwifruit and Lychee Fruit Salad with Konyakku Jelly Cubes

Directions

  1. Boil water in a medium size saucepan.

  2. Combine konyakku jelly granules and sugar in a small bowl. Stir this into the water and simmer until granules are completely dissolved.

  3. Take pan off the heat and stir in lemon juice and grated rind. Pour jelly into a shallow dish and leave to set. Chill well and cut jelly into 2 cm cubes.

  4. Close to serving time, peel kiwifruit, cut into quarters lengthwise and slice 1 cm thick. Combine with the lychees in syrup and jelly. Serve well chilled.