Fruit cup

Fruit cup

By
From
Vietnamese Street Food
Serves
6
Photographer
Michael Fountoulakis

The fondness of the Vietnamese for sweetened condensed milk is another culinary legacy of colonial rule. Dairy giant Royal Friesland Foods, one of Vietnam’s biggest milk producers, for example, is able to trace back its involvement with the region to 1924, when they first imported 150 cartons of canned, sweetened milk for the homesick French in Hanoi.

Ingredients

Quantity Ingredient
1kg mixed seasonal fruits, diced
1 tablespoon mint, chopped
2 cups crushed ice
600g thick plain yoghurt
80ml coconut milk
1 1/2 tablespoons sweetened condensed milk
6 mint sprigs

Method

  1. Put the diced fruit and chopped mint in a large bowl and toss gently to combine. Put the crushed ice in the bottom of six tall glasses, then spoon in the fruit.
  2. Combine the yoghurt, coconut milk and condensed milk in a jug, then pour over the fruit. Serve garnished with the mint sprigs.
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