Japan / Desserts

Anmitsu fruit bowls

Name: Anmitsu fruit bowls
Prep time: 15 min
Cook time: 5 min
Yield: 4 portions
Cuisine: Japan
Ingredients: 400 ml water; 3 g agar; 20 g sugar; 200 g sweet red bean paste; 250 g mixed fresh fruit; 4 tbsp brown sugar syrup

A home-cooking adaptation of anmitsu fruit bowls, with practical ingredients and clear steps.

Prep15 min

Cook5 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Boil water, agar and sugar for two minutes, stirring or following agar instructions.
Pour into a shallow dish, cool and chill until set.
Cut jelly into small cubes and divide among bowls with sliced washed fruit.
Add red bean paste and drizzle with syrup just before serving.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates. Allow at least one hour to set.

Allergen notes

Check packaged ingredients and cross-contact labels. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 169 kcal
Protein: 4.7 g
Carbs: 38.6 g
Fat: 0.4 g
Fibre: 5.3 g
Total sugar: 24.2 g
Sodium: 7 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it