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From the Ellen's Kitchen website
SERVES 6
1 1/2 cups water
1/2 cup crushed rock sugar or honey or vegan sugar
2 1/2 tablespoons lemon juice
1/2 cup jackfruit or breadfruit or plantains, chunks
1/2 cup longans or lychees
1/2 cup loquats or lychees
1/2 cup raspberries or blueberries
1/2 cup diced cantaloupe
2 lbs soft silken tofu or regular soft tofu, drained
1. Combine water, sugar and lemon juice in a non-aluminum saucepan. Cook over low heat until sugar dissolves, six to
eight minutes, stir occasionally.
2. Remove from heat and add the fruit. Let cool before you cover and place in refrigerator to chill.
3. Cut tofu into half-inch cubes serving container then spoon fruit and syrup over.
4. Chill.
5. Serve.
6. Note if using Lychees make it 1 cup.
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