The stunning color in homemade Papaya and Snow Fungus Dessert Soup attests to its vibrant fruity flavor! Served hot or cold, it’s the best way to celebrate the tropical fruit’s sweetness. Each bowl comes bejeweled with dates, goji berries, apricot kernels and longan – all fantastic for texture variety and nutrients!
If this is right up your alley, try an even easier version!
Our family is no stranger to using dried Chinese herbs for cooking (think of our recipes with hashima, chicken and abalone). But when you pair it with fruit the way Mum does for her Papaya and Snow Fungus Dessert Soup, it creates such depth that the taste will linger in your memories for months later!
Trust me, I know.
Just like tea, this is one of those desserts that are said to bring balance to your body and nourish everything from the inside out. It’s really no wonder why Mum always makes it.
But other than its health benefits, it also tastes fantastic. The papaya’s simmered until golden and wonderfully tender, springing with juice as you bite into each piece.
And as soon as you think that’s all there is to it, BAM a new texture and flavor hits you. It might be the crunchy apricot kernels, the sweet dates, soft goji berries, the springy longan or the melt in your mouth snow fungus.
Whichever it you end up with, it’s bound to be a pleasantly delicious surprise!
Why this recipe works
- Using fresh papaya keeps the tong sui fragrant and naturally sweet.
- Dried Chinese herbs add texture, flavor and extra nutrients to the dessert.
- Rock sugar has a subtle sweetness that complements the soup.
What you’ll need
About the ingredients
Mum gets all the dried ingredients from the Chinese medicinal shop, but you can also find most of them from Chinese supermarkets in the dried goods section. Any and all can be skipped if you can’t find them.
Make sure to soak the snow fungus 30 minutes before use and run it under clean water to remove any impurities. If you bought them whole, use scissors to cut off smaller pieces around the hard center after being soaked.
We like using rock sugar for our lighter desserts for its mild sweetness, but you can use whichever sweetener you prefer.
How to make this recipe
Soak the dried dates, goji berries and longan in cool water for 10 minutes, then drain them. If the dates aren’t pitted, cut them into halves or quarters to remove the seeds.
Note: You can soak them at the same time as the snow fungus, but they won’t need as much time to rehydrate.
Peel the papaya and quarter it along its length, then scrape all the seeds out.
Cut the fruit into large chunks, roughly 5cm (2″) thick.
Bring the water to a boil in a pot and put the dates, goji berries, longan and papaya in. Let it heat up until it comes to a boil a second time.
Add the snow fungus in along with the rock sugar and let it cook for 5 minutes.
Rinse the apricot kernels and pour them into the pot. Put the lid partially on, then simmer the ingredients for 30 minutes or until the fruit has softened to preference.
Serve hot or cold as is!
Recipe FAQs
Definitely! I would recommend putting everything in the pot and setting it on high pressure for 20 minutes.
Once cooled, you can keep sealed in an airtight container for up to 3 days. Make sure to have it in the fridge when not being eaten.
You can try using firm and sweet fruits like pear or apple. Just keep in mind that the flavor and texture will be different.
Tips for the best results
- Opt for papaya that’s not overly ripe. When you press into it, the flesh will still be firm. The taste will also be less sweet. This is the stage that will keep its shape when cooked over low heat.
- Simmer low and slow. The extra time allows the flavors to infuse with one another.
- Avoid stirring too often. As the ingredients cook, the pawpaw will begin to soften. Stirring it too much could dent or break the pieces.
What to serve it with
- Start the meal with juicy and completely satisfying Gua Baos (Taiwanese Pork Belly Buns 割包).
- Braised Chicken with Mushrooms, Black Fungus and Lily Flowers (金針雞), Stuffed Tofu (Yong Tau Fu 釀豆腐) and Bittermelon Stir Fry with Eggs will add a serving of vegetables and two servings of meat for your rice.
- Complement everything with a bed of Dried Scallop and Egg White Fried Rice (瑤柱蛋白炒飯).
- Nourish your family by serving Grandma’s warming Pig Stomach Soup with Peppercorns (胡椒豬肚湯)!
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Papaya and Snow Fungus Dessert Soup
Ingredients
- 1 kg / 2.2 lb papaya
- 130 g / 0.3 lb snow fungus (rehydrated)
- 10 g / 0.02 lb dried red dates
- 10 g / 0.02 lb dried goji berries
- 30 g / 0.07 lb dried longan
- 15 g / 0.03 lb apricot kernels
- 150 g / 0.33 lb rock sugar (or to taste)
- 2 L / 8.5 US cup water
Instructions
- Soak the dried dates, goji berries and longan in cool water for 10 minutes, then drain them. If the dates aren't pitted, cut them into halves or quarters to remove the seeds.Note: You can soak them at the same time as the snow fungus, but they won't need as much time to rehydrate.
- Peel the papaya and quarter it along its length, then scrape all the seeds out.
- Cut the fruit into large chunks, roughly 5cm (2") thick.
- Bring the water to a boil in a pot and put the dates, goji berries, longan and papaya in. Let it heat up until it comes to a boil a second time.
- Add the snow fungus in along with the rock sugar and let it cook for 5 minutes.
- Rinse the apricot kernels and pour them into the pot. Put the lid partially on, then simmer the ingredients for 30 minutes or until the fruit has softened to preference.
- Serve hot or cold as is!
Notes
- Opt for papaya that's not overly ripe. When you press into it, the flesh will still be firm. The taste will also be less sweet. This is the stage that will keep its shape when cooked over low heat.
- Simmer low and slow. The extra time allows the flavors to infuse with one another.
- Avoid stirring too often. As the ingredients cook, the pawpaw will begin to soften. Stirring it too much could dent or break the pieces.
- Mum gets all the dried ingredients from the Chinese medicinal shop, but you can also find most of them from Chinese supermarkets in the dried goods section. Any and all can be skipped if you can't find them.
- Soak the snow fungus 30 minutes before use and run it under clean water to remove any impurities. If you bought them whole, use scissors to cut off smaller pieces around the hard center after being soaked.
- We like using rock sugar for our lighter desserts for its mild sweetness, but you can use whichever sweetener you prefer.
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