Dessert: Frog Eggs – Fruit Cocktail

Bring the apple juice and the juice from the can with the sugar and vanilla pod to the boil and simmer briefly on a low flame.

If fresh fruit is used, apples, pears, apricots, peaches, etc., peel or peel and dice the skin. Add the fresh fruit and simmer briefly. The fruit should still have a bite.

Drain the fruit, collect the juice and fish out the vanilla pod. Sprinkle the sago into the juice on a low flame while stirring and simmer with the pot closed for about 30 minutes until the frog eggs are translucent - don't forget to stir every now and then.

Remove the pan from the fire, stir in the fruit, pour into a bowl or portion containers and leave to solidify in the refrigerator for 2-3 hours. Because of time constraints, I worked with canned goods. Only the mango was fresh but overripe and didn't have to be parboiled.

The kid's were once again enthusiastic and telephoned everywhere that they had eaten frog eggs with fruit at Opito.