Vietnamese Fruit Cocktail
Recipe by Amanda Nguyen (UTSA Honors College Student)

Prep Time: 20-30 minutes
Cook time: 5 minutes Servings: 4-6

Ingredients:
Note: all fruit is optional, these are just the traditional Vietnamese fruit I use. I also bought all my canned fruit at my local asian market but there are similar canned fruits at any local Walmart, H-E-B and or sprouts.
– 1 can jackfruit
– 1 can grass jelly
– 1 can longan fruit
– 1 can lychee
– 1 quart of  half and half (32 fl oz)
– 1 bag of Tapioca pearls (also optional)
– Ice is optional

Instructions:
1. Boil a pot with about two inches of water over medium-high heat and once water starts to boil add half cup of tapioca pearls ( I used less but for recipe purposes normally use 1/2 cup)
2. Let the tapioca pearls sit for about 15 minutes or until the pearls are at a soft chewy consistency.
3. Once completed, strain the tapioca pearls out of the pot and put aside in a bowl to use later.
4. Next, start opening the can of grass jelly and begin cutting the grass jelly into cubes
5. After, put the cubes of grass jelly into a big bowl and begin opening the rest of the other cans of fruit.
6. Place the lychee, longan, jack fruit and tapioca into the bowl one by one (slicing fruit to smaller portions is optional)
7. Pour Half and Half over the whole thing and take a ladle to mix the fruit and milk together. (if ice is preferred, add ice into the bowl before mixing)
8. Finally, scoop the drink into a cup and enjoy!

Footage Courtesy of Amanda Nguyen
Video Editor- Kaitlyn Rosas
Multimedia Editor- Kaitlyn Rosas
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