Mixed fruit, 100 grams each (total 500 grams, in this case, there are seedless grapes, cypress grapes, pineapple, dragon fruit, and oranges.)
1 bottle of coconut flower water (325 ml) or use 50 grams of coconut sugar dissolved in 400 ml of water instead.
Butterfly pea flower soaking water 50 ml.
(50 ml of plain water + 5 grams of dried butterfly pea flowers)
500 ml water (for soaking fruit)
½ tablespoon flower of salt (for soaking fruit)
¼ teaspoon flower of salt (for seasoning)
1 – 2 pandan leaves
1 tablespoon lime (for squeezing into the butterfly pea water to change it from indigo to purple and the floating water will have a slightly sour taste. You may not need to use it.)
Method
Cut the fruit into bite-sized pieces and place on a plate. Soak the butterfly pea flowers in water until the color darkens.
Mix clean water with half a tablespoon of salt and stir until dissolved. Then soak the cut fruits in it for about 15 minutes to allow the fruits to absorb the salt water.
Pour coconut blossom water into a pot, heat over medium heat, add pandan leaves and salt, stir until dissolved, cover with a lid, wait for the water to boil, then turn off the heat, remove from heat and let cool.
When it cools down to room temperature, pour into a glass container, followed by the butterfly pea water (after filtering out the flowers). If you like purple color and a little sour taste, add lime juice. Mix well.
Take the soaked fruits, drain the salt water, then put them in the prepared boiled coconut flower water mixed with butterfly pea flowers. Close the container and refrigerate. Serve cold with crushed ice as desired.
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