Yield: 4 servings.

1 cup whole milk
1 cup skim milk
1/4 cup lemongrass, chopped
1 slice ginger, smashed
5 cardamom pods, crushed
1 vanilla bean
1 Tbsp. fennel seeds
3 Tbsp. sugar
1/4 cup tapioca, cooked in coconut milk
1/2 cup pineapple, diced
1/2 cup Zespri^TM Gold Kiwifruit, diced
1 Tbsp. mint, chopped
1/4 tsp. Korean red pepper

Mix both milks with lemongrass, ginger, cardamom, vanilla bean, fennel seeds and sugar. Bring to a boil and then let mixture infuse in refrigerator overnight. Place tapioca in individual serving bowls. Top with pineapple, kiwi, mint and red pepper. Pour soup around tapioca and fruit until soup approaches middle, but does not cover tapioca and fruit.

Recipe Provided by: Ken Oringer, Clio, Boston.
ZESPRI^™GOLD KIWIFRUIT