Papaya and Snow Fungus Dessert Soup
The stunning color in Papaya and Snow Fungus Dessert Soup attests to its flavor. It comes with a fantastic variety of textures and nutrients!
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kg / 2.2 lb papaya
- 130 g / 0.3 lb snow fungus ((rehydrated))
- 10 g / 0.02 lb dried red dates
- 10 g / 0.02 lb dried goji berries
- 30 g / 0.07 lb dried longan
- 15 g / 0.03 lb apricot kernels
- 150 g / 0.33 lb rock sugar ((or to taste))
- 2 L / 8.5 US cup water
Instructions
- 1
Soak the dried dates, goji berries and longan in cool water for 10 minutes, then drain them. If the dates aren't pitted, cut them into halves or quarters to remove the seeds.Note: You can soak them at the same time as the snow fungus, but they won't need as much time to rehydrate.
- 2
Peel the papaya and quarter it along its length, then scrape all the seeds out.
- 3
Cut the fruit into large chunks, roughly 5cm (2") thick.
- 4
Bring the water to a boil in a pot and put the dates, goji berries, longan and papaya in. Let it heat up until it comes to a boil a second time.
- 5
Add the snow fungus in along with the rock sugar and let it cook for 5 minutes.
- 6
Rinse the apricot kernels and pour them into the pot. Put the lid partially on, then simmer the ingredients for 30 minutes or until the fruit has softened to preference.
- 7
Serve hot or cold as is!