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Japanese Konjac Jelly with Fruits (Vegan) (GF)
5 from 102 votes

Japanese Konjac Jelly with Fruits (Vegan) (GF)

Japanese Konjac Jelly with Fruits features diced fresh fruit suspended in a firm, chewy konjac jelly made using konnyaku powder and water. The jelly acts as a neutral canvas that pairs well with sweet fruits such as citrus, mango, pineapple, and kiwi. The jelly is prepared by boiling the konjac mixture while stirring to create a smooth, consistent texture before chilling until set, then cut into cubes combined with fresh fruit.

Prep Time
5 mins
Cook Time
10 mins
Course: Dessert, Appetizer, Snacks
Cuisine: Asian, Japanese

Ingredients

  • Fruit A mix of citrus fruits is great- oranges, pineapple, mango and kiwi- but I usually just use whatever I have on hand!, of choice, cut into ½ inch/1.25cm cubes; suggested equal amount to jelly
  • konnyaku powder Preferably choose ones with no sugar added. The recipe works even if the packet has sugar added, but it's not so good for weight loss in that case!
  • water If you really need some sweetness, use coconut water which is naturally sweet- the instructions are exactly the same whichever you use, amount per konnyaku powder instructions, usually 1 litre
  • mint leaves optional for garnish

Instructions

    Cup of Yum
  1. Cut the fruits into ½ inch/ 1cm cubes and put in the fridge to chill.
  2. Make the konjac jelly according to the instructions on the back of the packet. If you need more tips, check out these osmanthus jelly and yuzu konnyaku jelly links. Key things to note are to keep stirring continuously- if not you'll get a very lumpy, uneven jelly, let the mixture of powder and water boil for about 5 minutes (or till the bubbles disappear) then cool. (Keep stirring as long as the pot is boiling.)
  3. After that, pour the jelly into a large heat-proof container. We don't want the liquid to be more than ½ inch/ 1.25 cm high (as we'll be cutting the jelly into ½ inch/1.25 cm cubes), so if your container isn't large enough, pour the extra liquid into another heat-proof container to set.
  4. Let the jelly cool for about 3h, preferably in the fridge. When mine is too full, I just leave it outside and it still sets (room temperature: 30c/86f) The dessert tastes nicer cold though.
  5. Once firmed up, cut the jelly into ½ inch/ 1.25cm cubes.
  6. Mix approximately an equal number of jellies and fruit cubes per bowl, (optional) garnish with a mint leaf and serve. If you have guest who have really sweet teeth, you can offer them some syrup or honey to pour onto the jelly whilst you have your tasty, healthy, low-calories, no sugar added dessert!

Notes

  • Chew konjac jelly carefully; it can pose a choking hazard for very young or elderly individuals.
  • Best served chilled; shaved ice can be added for extra refreshment in summer.