One that I can think of is what they made marshmallows out of and still bears the common name Marsh Mallow - Althea officinalis.

Look on this site, #39. It's called Chinese Jello Vine, and it looks like you can buy seeds from this site.

Here is a link that might be useful: Chinese Jello Vine

I think it's called Mesona (Lamiaceae).
regards, Susan

GardenAlive, there are two types of plants used to make this jelly. One is an herb and the other is a fig. The most common species are Mesona chinensis and Ficus pumila. But there's several different species used.
The Mesona are dried, the Ficus uses the fruit. The one I'm familiar with is Mesona but it almost sounds like what your growing is a ficus.
Check out the link below, scroll to the part about Grass Jelly From Creeping Fig & Mesona

Here is a link that might be useful: Creeping Fig & Mesona

well figs aren't really a fruit but you know what I mean. =)

Eggo,
Technically, anything that carries the seeds of a plant is the fruit, even veggies.

You guys sure know your plants... Thanks alot!! Unfortunately, no one has the name yet. What a secretive vine I tell you.

Yes, I do know know and have ate grass jello. I really didn't know that it comes from a type of fig. Thanks for the info Eggo. You learn something everyday;) And bruggirl, folks use the leaves from this vine, not the seeds, but again you show me something new as well, thanks...

From Eggo's link there is a vine that looks remarkably alot like it. I think it's called the bridal creeper, Asparagus asparagoides. The distance between the leaves as well as the shape of the leaves are similar. But the major difference lies in the color and glossiness, with the leaves of unknown vine having a darker green and glossier look.

Are you refering to Anredera vesicaria, Madeira vine?

GardenAlive, do you have any pictures of this vine?

the leaves are called xuong xam in Vietnamese . Go to Chotnho.com, in Gia chanh forum to see the pic .

About the fig, the seeds when mixed with water and after being rubbed, exude a jelly like substance which people drink with sugar, ice and few drops of banana oil. These giant figs grow only in Taiwan, it is called Aiyu. The Taiwanese canned them and export all over the world.

I think the vine is Basella alba - Malabar Spinach, Ceylon Spinach, climbing spinach, slippery vegetable etc, etc... It has got leaves similar to Anredera cordifolia but the seeds are small, round and black, like peppercorns.
Rose-Marie

This is what Malabar Spinach foliage looks like. Mine hasn't bloomed yet.
Karyn

I think the vine is Basella alba - Malabar Spinach, Ceylon Spinach, climbing spinach, slippery vegetable etc, etc... It has got leaves similar to Anredera cordifolia but the seeds are small, round and black, like peppercorns.
Rose-Marie

Malabar spinach are not xuong xam, please! Malabar spinach is used to cook with shrimps for soup to pour over rice.

Rose-Marie
This is OT but does the Malabar spinach taste like regular spinach? I got my vine not knowing what it was, just that it was edible and I thought it was pretty. Is it worth using for oriental soups, etc or should I just let it grow for ornamental purposes?
Karyn

It does taste like spinach but should be cooked for the briefest time possible as otherwise it becomes mucilaginous (aka slimey). It can be added to salads or, chopped and at the last minute, to soups and stir-fries.
Rose-Marie

Thanks, I'll try it. Sounds like it has an okra consistancy if cooked too long, blech!

if anyone wants to see the picture of xuong xam plant, go to my site http://.xuongxam.blogspot.com

Here is a link that might be useful: my exotic plants

Chinese Jello Vine (Ficus pumila var. awkeotsang)

The vine is called Tiliacora triandra. It makes a delicious, natural, refreshing, and healthy desert. The leaves are grinded by hands (some put in the blende) in a little bit of water. The extract liquid is filtered. Let it rest for a few hours in the refrigerator. It will become gelatinous. One trick: to make the consistenay a slightly harder jello is to add a small spoon of olive oil after the leaves are worked By hand. Served simply with crushed ice and sugar..... sublime!