Seven-Colored Tapioca Pearls and Lychee Compote

• 500 grams peeled Fresh lychees
• 1 Tapioca pearls
• 90 grams Granulated sugar
• 1/2 a lime Lime Juice
• 500 ml Water

1. Carefully wash the fresh lychees under running water, as the rinds are quite dusty.
2. If you pinch and start peeling from where the stalks were attached, they will come off easily.
3. Since the stalks and the seeds were connected, if any pink colored rinds or the stems are not removed, it will taste bitter and astringent.
4. So, be sure to completely remove them.
5. Save any juice that runs out to be measured with the lychees.
6. I found these seven-colored tapioca pearls for $1.35 per packet at a Chinese supermarket.
7. As the cooking instructions on the package were written in Chinese, I went ahead and cooked them in the following way: Boil them for 5 minutes in boiling water, turn off the heat, cover, and steam-cook for 7-8 minutes in the residual heat.
8. Drain, rinse them in running water, and drain away the excess water.
9. Put water, the peeled lychees, and granulated sugar in a pot, and turn on the heat.
10. Once it comes to a boil, turn off the heat, add lime juice and the boiled tapioca pearls while it's still hot.
11. Chill in the refrigerator for 2 hours and then serve.

tapioca, sugar, lime juice

Taken from cookpad.com/us/recipes/156334-seven-colored-tapioca-pearls-and-lychee-compote (may not work)