Aiyu jelly

A Taiwanese dessert made from the gel of a type of fig seed

Aiyu jelly is a traditional Taiwanese dessert made from the gel extracted from the seeds of the Ficus pumila var. awkeotsang, a type of fig native to Taiwan and parts of East Asia. This dessert is particularly popular during the hot summer months due to its refreshing and cooling properties.

History

Aiyu jelly has been enjoyed in Taiwan for generations. The jelly is named after the indigenous aboriginal term for the plant, which has been cultivated and used by local communities for centuries. The process of making aiyu jelly was traditionally passed down through families, with each generation learning the art of extracting the gel from the seeds.

Preparation

The preparation of aiyu jelly involves several steps:

1. Harvesting the seeds: The seeds are harvested from the fruit of the Ficus pumila var. awkeotsang.
2. Washing the seeds: The seeds are placed in a cloth bag and washed in cold water. The gel-like substance is released from the seeds during this process.
3. Setting the jelly: The extracted gel is allowed to set in a cool place, forming a jelly-like consistency.
4. Serving: Aiyu jelly is typically served chilled, often with a squeeze of lemon or lime juice, and sometimes with honey or syrup.

Cultural significance

Aiyu jelly is more than just a dessert; it is a part of Taiwanese cultural heritage. It is often sold in night markets and is a popular treat among locals and tourists alike. The jelly is also associated with health benefits, as it is believed to aid digestion and provide a cooling effect on the body.

Related pages

• Taiwanese cuisine
• Ficus pumila
• Taiwanese aborigines

Gallery

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  Aiyu jelly served in Taiwan

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  Ficus pumila plant

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  Aiyu jelly in Taipei

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  Aiyu jelly by abon in Taiwan

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  Ficus pumila fruit

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  Aiyu jelly by brappy! in Taipei