Chè trái cây is a fruit sweet soup from central Vietnam, and a cold glass of it is perfect on a hot day. Pineapple, jackfruit, mango, papaya and sugar apple (soursop) are cooked one after another in sugar over low heat, then the chè is poured into a big bowl and chilled in the fridge. Time: the pineapple cooks in sugar for about 30 minutes, then the jackfruit for about 20 minutes before the rest of the fruit goes in. Ingredients ½ pineapple 1 small bowl jackfruit (no seeds) 3 small mangoes 1 small papaya ½ sugar apple fruit (soursop) Sugar, to your taste Water Crushed ice and cherries, to serve (optional) How to make chè trái cây 1. Prepare the fruit Peel the pineapple and slice it small. Tear the jackfruit into small pieces. Separate the seeds from the sugar apple (soursop) flesh, then use a knife to cut the flesh into small pieces. Peel the papaya, take out the seeds and cut it into small cubes. Peel the mangoes and slice them small. 2. Cook the pineapple Put the pineapple into a pot and add ¼ bowl of sugar. Cook over low heat for about 30 minutes so the pineapple absorbs all the sugar. 3. Add the jackfruit Next, add the jackfruit to the pot. At this stage add more water, and keep the heat low. 4. Add the rest of the fruit After about 20 minutes, add all the papaya, sugar apple and mango to the pot and season with sugar again, as much as you like. Keep cooking until all the fruit has absorbed the sugar. 5. Chill and serve Turn off the heat. Pour the chè into a big bowl and put it in the fridge (in the vegetable drawer). It is best eaten cold. The author’s favourite way to serve it is with crushed ice, and you can add cherries if you like them. Share:
