Ingredients :
800 ml water
100 g sugar
25 gr palm sugar
6 cloves
6 cm of cinnamon
400 gr bangkok guava, clean the seeds and cut to 1 cm cubicle size
400 gr peeled pineapple, cut to 4 parts and 1/2 cm cross
400 gr snake fruit, leave the seed and cut to 2 cm cubicle size
200 gr peeled green apple, cut to 1 cm cubicle size
75 ml rum, if preferable
50 gr raisin, to spread on top

Methods :
Boil water with sugar, palm sugar, cloves and cinnamon. Add the snake fruit and cook them until soft. Add apple, pineapple and guava. Stir and cook them until soft too. Lift and cool them down. Then, put them in the refrigerator until it is time to serve. Add rum, when serving. Serve them cold.