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Fruit Salad

Felix Intelegando Updated All recipes

This fruit salad is 400 g of fresh fruit and berries, four or five kinds cut into bite-size pieces, mixed with a few spoonfuls of light vanilla cream: whipped cream with plain yogurt, sugar and vanilla sugar folded in. It serves 4, takes about 30 minutes and needs no cooking.

Fruit salad is one of the most refreshing desserts I know. When I was a child, we only had it when guests came for lunch (Easter lunch, birthdays and other occasions), and it arrived as the sweet course once the heavy meal had been cleared from the table.

A glass bowl of fruit salad with orange, pineapple, apple, green grapes, kiwi, strawberries and blackberries, topped with a swirl of white cream, on a white plate beside a linen napkin and a spoon
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A glass bowl of fruit salad with orange, pineapple, apple, green grapes, kiwi, strawberries and blackberries, topped with a swirl of white cream, on a white plate beside a linen napkin and a spoon

Recipe

Fruit Salad

Prep
30 mins
Total
30 mins
Serves
4

Ingredients

Method

  1. Whip the cream into a light foam, then fold in the yogurt, sugar and vanilla sugar.
  2. Rinse the fruit and remove hulls, peel, seeds and stones as needed. Cut it into bite-size pieces.
  3. Add a few spoonfuls of the cream to the fruit and fold everything gently together.

Step by step, in pictures

The three steps of the method in six pictures, from whipping the cream to folding it into the fruit.

  1. Line drawing of a hand whisking cream into a soft foam in a large mixing bowlWhip the cream into a light foam
  2. Line drawing of a spatula folding a creamy mixture in a mixing bowl, with a small bowl of sugar and a spoon beside itFold in yogurt, sugar and vanilla sugar
  3. Line drawing of strawberries, grapes and blackberries in a colander being rinsed under a running kitchen tapRinse the fruit and berries
  4. Line drawing of a knife and strawberries on a wooden cutting board, one strawberry halved, with a whole kiwi and a halved orangeHull the strawberries, prepare the fruit
  5. Line drawing of a chef's knife cutting fruit into cubes on a cutting board, with a pineapple wedge, an apple and a halved kiwiCut the fruit into bite-size pieces
  6. Line drawing of a spoon pouring cream over a large bowl of cut fruit and berriesFold in a few spoonfuls of the cream

Why the whipped cream gets yogurt folded in

The yogurt makes the cream lighter, so the natural sweetness of the fruit carries the salad instead of being buried under sweet cream. A few spoonfuls of the cream go into the bowl, and the rest can go on the table alongside.

I am still amazed by the classic version I grew up with: fresh and canned fruit blended with plain whipped cream, and I still love it. But my sweet tooth no longer wins every argument with what I know about fat and sugar, so this version lets the fruit lead.

Which fruits to use in fruit salad

Use four or five kinds, 400 g in total, preferably fresh. The recipe suggests orange, pineapple, apple, grapes, pear, melon, banana, strawberries, blackberries, raspberries, kiwi and mango. The possibilities are many, so pick what is ripe and what your guests like. A ripe mango left over? It is the base of our homemade mango ice cream with condensed milk.

Measuring the cream in US cups

The recipe uses decilitres. 1½ dl of whipping cream is 150 ml, just under ⅔ US cup. 1 dl of plain yogurt is 100 ml, a little less than ½ cup.

How to serve fruit salad to a crowd

Set the fruit out in small bowls and serve the cream separately. Guests with a dairy allergy can eat the fruit without the cream, and picky eaters can choose exactly the fruit they want and skip the ones they do not like.

For chocolate lovers, stir chocolate pieces into the cream. A cup of hot chocolate on the side goes well with it too.

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