Disney Recipe: Frushi from Epcot’s International Flower and Garden Festival

Today, we are so excited to bring you one of our DFB readers’ most requested recipes — Frushi! What’s Frushi, you’re asking? Basically, it’s “Fruit Sushi”…minus the fishes!

Frushi from the 2013 Epcot International Flower and Garden Festival

The super fun dessert item was featured this past spring at Epcot’s International Flower and Garden Festival, which featured marketplace booths similar to the Epcot Food and Wine Festival.

Read our complete review of the 2013 Flower and Garden Festival here! There were some amazing eats available at the Flower and Garden Marketplaces (um…like Rum-spiked Dole Whips!); here’s hoping that these cute pop-up kiosks become a permanent part of the annual Springtime event. But in the meantime, we are really excited to share with you the Frushi recipe from the Hanami booth in the Japan Pavilion.


2 cups sushi rice, cooked per package directions

1 tablespoon cream of coconut

16 soy wrappers

16 fresh strawberries, hulled and quartered

1/2 cantaloupe, cut into four-inch-long by 1/4-inch-wide rectangles

1/2 pineapple, peeled and cored cut into four-inch-long by 1/4-inch-wide rectangles

toasted coconut, for garnish

1. Let sushi rice cool slightly; stir in cream of coconut. Set aside to cool to room temperature.

2. Lay one soy wrapper on a flat surface. Place about 1/4 cup sushi rice on the soy wrapper, pressing with moistened fingers to cover the whole sheet.

3. Place one piece each of pineapple and cantaloupe, and four pieces of strawberry in the center of the rice-covered sheet.

Arrange the Fruit on the Wrapper and Rice Base

4. Starting at one end, fold about 1/3 of the roll up, then roll the sheet into a cylinder, keeping the fruit in the middle. Moisten soy wrapper to seal.

Roll the Wrapper

Finished Rolls, Ready to Cut in Four Portions

5. Cut into 4 equal pieces. Repeat with remaining ingredients.

6. Garnish with toasted coconut.

And there you have it! The perfect light, refreshing dessert for this summer’s entertaining! And the fun presentation is guaranteed to be a winner with kids, too.

Will you be making Frushi for your next cookout? Leave a comment and let us know!


  1. Sue says

    I will absolutely try this as soon as I figure out what a “soy wrapper” is and where to buy them. Anyone?

  2. Essie says

    They look very good and festive, too. However, what is ‘cream of coconut’? Is it something you make or buy? Thanks.

  3. Nicole says

    I have to be honest, I was SUPER excited to try this at F&G, but when I did, I was bitterly disappointed. Maybe I just got a bad batch, but there was zero sweetness in mine- none of the fruit seemed ripe. I realize that Japanese and Japanese-inspired desserts typically aren’t as sweet as the American palate is accustomed to, and I was prepared for that, but mine was just awful. Perhaps if I make it at home with really good produce, it’ll be sweeter! I think I’ll trade the cantaloupe out for mango instead. I’m a mango addict.

  4. Niki M says

    I’m thinking if you made this for kids you could use fruit roll ups instead of the soy wrappers (if you’re in an area where the wrappers are hard to find). Kids probably woulnd’t mind the extra sweetness. Might stick to sushi mat though – roll on parchment paper?

  5. Tim says

    Ive made this a couple of times and this time I added a tablespoon of sugar to the rice/cream of coconut (coconut meat from coconut milk does fine too) and boy did that make this dish all that much better

  6. Paula says

    I made these using coconut water instead of regular water when making the rice and added 2 tablespoons coconut water and some shredded coconut after it cooled – a tip from the chef at flower and garden. I also didn’t use the cream of coconut because I didn’t realize until after I had started that I needed it – I think it might be overkill if you use the coconut water. Instead of soy wrappers I used rice paper. I couldn’t find the soy. I wet the rice paper slightly and brushed it with raspberry syrup before adding the rice and fruit. I still need to work in tightening my roll – the prep was a lot – but they were awesome!

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