Fruit Cream | Fruit Salad with Cream

Fresh juicy seasonal fruits, berries, crunchy nuts teamed with subtly sweetened whipped cream makes for an ultimate easy, tasty & no-cook summer dessert. It is vegetarian, eggless, gluten free and can even be made vegan with simple swap of ingredients.

Fruit cream is such a simple dessert made with just 4 ingredients – fruits, cream, sugar and vanilla and yet I find it to be one of the most delightful summer desserts, an absolute crowd pleaser loved by people of all ages. It is a great option for get together, potluck, birthday / barbecue parties or when you are just looking for an effortless no-bake treat to enjoy.

After seeing so many fresh strawberries & blueberries in market, I could not resist myself from making fruit cream. Though it is a typical summer dessert but my family relishes it even in winters also, especially on sunny afternoons while chit chatting and basking in the sun.

Ingredients you’ll need:

Fruits & Nuts: The recipe is customisable as you can use in-season fruits like apple, banana, oranges, mangoes, cherries, kiwi, pomegranate as per your liking. Always cut the fruits in small bite size pieces as this way you will get to relish different fruit together in every bite.

Nuts like almonds, cashews or pistachios add crunchy texture to this creamy fruit salad but if want to keep the recipe nut free, feel free to skip them.

Cream: Use heavy whipping cream for maximum creaminess and rich texture. I have used Amul whipping cream (red colour pack) which has 30% fat. You can use Amul fresh cream also (which is a low fat option) but as it does not become as airy or fluffy on whipping, the final consistency may remain slightly thin.

To make this recipe vegan or dairy free, use non dairy whipping cream. Most non dairy whipping creams are usually pre-sweetened, so taste first and then add sugar accordingly.

Sweetener: Use powdered sugar or icing sugar (confection’s sugar) to sweeten the fruit cream. You can adjust the quantity of sugar as per your preference. If you have a leftover condensed milk or a spare can which you are trying to use in any recipe, then skip sugar add it to the whipped cream instead.

If you like very lightly sweet desserts, then instead of sugar even honey can also be used. Do not use regular granulated sugar as it takes too long to dissolve completely.

Flavour: The fruit cream is flavoured with vanilla extract but few drops of vanilla essence can also be used. Apart from vanilla, you can use other flavourings like almond extract, cardamom powder, rose water or saffron strands as (discussed in tip section at the end of post).

Variations:

1. To make cheesecake flavour fruit cream, add around 1/3 cup to 1/2 of full fat cream cheese to the cream while whipping.
2. If you want to cut down the calories or make a lighter version of fruit cream, then replace 1/3 or 1/2 cup of cream with greek yogurt or strained yogurt (hung curd).
3. If you love tropical flavour, then add coconut milk (or coconut cream) to the whipping cream and use more of tropical fruits like pineapple, kiwi and mangoes in it.
4. Searching for 4th July ‘white blue red’ theme dessert? This fruit salad with whipped cream is a great option for it. To match the theme, decorate its top with lots of strawberries, blueberries or raspberries at the time of serving & you are good to go.

Fruit Custard vs Fruit Cream:

Though both these desserts sound or look similar, the main difference is in the use of thickener like custard powder or eggs. The fruit custard recipe uses custard powder as thickening agent which is basically ‘cornstarch + vanilla’ whereas fruit cream gets its light airy texture by whipping the cream, without adding any cornstarch or flour.

Serving Suggestions:

1. The fruit cream can be served on its own in dessert bowls or can be topped up with scoop of vanilla, coconut or custard-apple ice cream before serving.
2. You can use it to make layered dessert (like trifle pudding) with layers of soft spongy cake, fruit cream and jelly.

• Prep Time: 10 minutes
• Cook Time: 5 minutes

Ingredients: (8 servings)

• Heavy Whipping Cream (chilled) – 1 cup (250 ml)
• Powdered Sugar / Icing Sugar – 1/4 cup + 2 tbsp (to taste)
• Vanilla Extract – 3/4 tsp
• Apples (diced) – 1 cup
• Banana (sliced) – 1 cup
• Blueberries – 1/2 cup
• Oranges (chopped) – 1/2 cup
• Grapes (halved) – 1/2 cup
• Kiwi (diced) – 1/4 cup
• Pomegranate Arils – 1/4 cup
• Cashews or Pistachios (chopped) – 1/4 cup (optional)

Note: Use any fruits as per your liking. Other fruits that can be used- mangoes, strawberries, canned pineapples.

Directions:

Step 1:
Transfer the chilled cream to a bowl. Start whisking it first on low speed (to avoid spilling) and then later turn to medium-high speed as it become lighter & increases in volume.

Step 2:
Add powdered sugar & vanilla to it. Continue whisking till you get soft peaks. Taste and add more sugar as per your liking. While we are prepping the fruits, keep this bowl in fridge.

Step 3:
Peel the bananas, apple, oranges, kiwi or mangoes (if using) and cut them in bite size pieces. Halve the grapes. Do not chop blueberries. If you are using canned pineapples, first transfer them on a sieve to drain all the excess sugar syrup and then cut into small pieces.

Step 4:
Bring the whipped cream bowl out of fridge. Add all the chopped fruits, nuts and blueberries to it. Fold gently. Serve it straightaway to chill in fridge for 1-2 hours before serving.

Garnish with sliced strawberries, cherries or any fruits of your choice before serving.

Tips:

1. Taste oranges, kiwi or pineapples before adding as they should not be sour (to avoid cream from splitting). In case of doubt, add them just before serving.
2. Make vegan fruit cream by using non-dairy whipping cream (like Tropolite brand). As these creams are already sweetened, add sugar after tasting.
3. You can flavour this whipped cream fruit salad in so many ways like cardamom, rose or saffron. Add rose syrup or few drops of rose water to add lovely sweet floral aroma to it. To give it more traditional Indian flavour, dissolve 10-15 saffron strands in 1 tbsp warm milk and add it along with 1/4 tsp cardamom powder instead of vanilla.
4. If you are making fruit cream in summers, chill the empty bowl (in which you will be whipping the cream

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(P.S: This recipe was originally published on 5th Nov’ 2015 and has been updated with better images and additional tips.)

If you try this fruit cream recipe & share pics on social media, then don’t forget to tag on Facebook, Instagram or use #kuchpakrahahai.

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(1 votes, average: 5.00 out of 5)

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