Instructions: Combine water, sugar, and lemon juice in a nonreactive pan. Cook over low heat, stirring occasionally, until sugar dissolves, 6 to 8 minutes. Remove from heat and add all the fruit. Let cool; cover and refrigerate until chilled.

Cut tofu into 1/2-inch cubes and place in a serving bowl. Spoon fruit and syrup over tofu. Serve chilled.

This recipe yields 8 servings.

Comments: Few desserts are this easy, this healthy, and this beautiful. The "custard" is simply cubes of chilled soft tofu. But when topped with a lemon syrup and a colorful array of berries and tropical fruits, the tofu tastes creamy, silky, and refreshingly light. You can use any fresh or canned fruit, from orange, grapefruit, and mandarin orange sections to pineapple, papaya, and mango chunks.

The Topic is Tropical: The longan, also known as "dragons eye," looks like a lychee, small and round with a smooth brown shell. In the West, Ive seen fresh ones in Asian markets during the summer, and theyre sold in cans year-round. The loquat originated in China, and looks and tastes like a cross between an apricot and a plum. Canned loquats are easier to find than fresh ones. The gigantic jackfruit is a sweet tropical fruit that reaches weights of up to 100 pounds! In the U.S. jackfruit is sold only in cans.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.