Far from the jiggly, neon colored jello of the 1970's, this cloud colored gelatin dessert shows up on Chinese restaurant Dim Sum carts across America. Originally made in southern China by extracting liquid from apricot kernels (Chinese almonds), this refreshing, no fat dessert remains a popular treat in Hong Kong, Indonesia, Japan, and China. Something about the dreamy almond jello mixed with an abundance of tropical fruits creates culinary magical realism. The tart, small, purple passion fruit has a plate date with the mild tasting dragon fruit. Syrupy cherries, stems in tact, beg to be lifted and popped into the mouth. Lychee fruit, unassuming, golf-ball sized & dinosaur skinned, is a grape textured addictive tropical fruit. Its vermillion colored bumpy skin and translucent creamy flesh deliver a lovely floral hint with a perfectly balanced sweet and tart bite. Papayas, mangoes, and kiwi all play together nicely. For those less adventurous ethnic food eaters, this dessert provides the perfect mellow jumping off point....for those experienced global eaters, hide the spoons--this fruity jello has a way of disappearing without a trace.