Ha's Asian Fruit Salad/Soup

• 1 (20 ounce) canwhole jackfruit, in syrup
• 1 (20 ounce) canwhole palm seeds in syrup (or lychees)
• 1 (19 ounce) can green ai-yu jelly (looks like green jello)
• cream or milk or coconut milk, chilled

1. Drain the fruits, saving the juices.
2. Chop the palm seeds into small cubes and slice the jackfruit into julienne strips.
3. Drain the Ai-Yu jelly and dice into small cubes.
4. Combine the jackfruit, palm seeds, and the jelly cubes in a large glass serving bowl or divide into individual serving dishes.
5. 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.
6. 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.
7. Ha said it was more traditional to use cream, but she often used milk to be healthier.

canwhole jackfruit, palm seeds, looks, cream

Taken from www.food.com/recipe/has-asian-fruit-salad-soup-51901 (may not work)