Zespri® Kiwifruit and Lychee Fruit Salad with Konyakku Jelly Cubes
- 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
Developed exclusively for Zespri by popular Malaysian chef Rohani Jelani
Boil water in a medium size saucepan.
Combine konyakku jelly granules and sugar in a small bowl. Stir this into the water and simmer until granules are completely dissolved.
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.
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.