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Deep green Styrian oil — soups, salads, ice cream drizzle
Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Deep green Styrian oil — soups, salads, ice cream drizzle
Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
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Drain the fruits, saving the juices. Chop the palm seeds into small cubes and slice the jackfruit into julienne strips. Drain the Ai-Yu jelly and dice into small cubes. Combine the jackfruit, palm seeds, and the jelly cubes in a large glass serving bowl or divide into individual serving dishes. 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. 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. Ha said it was more traditional to use cream, but she often used milk to be healthier.