Fruit delight

Ingredients

• 250 g (8¾ oz)strawberries
• 1apple
• 1pear
• 1kiwi
• 200 ml (½ pint (236))heavy whipping cream
• 1 tablespoonicing sugar
• 1 teaspoonvanilla extract
• to tasteground cinnamon

Instructions

1. 1

   Blend the strawberries

   Wash and hull the strawberries. Blend them on high until smooth and creamy, then set aside.

2. 2

   Whip the cream

   In a bowl, whip the cream with 1 tablespoon of icing sugar and 1 teaspoon of vanilla extract until stiff peaks form. Gently fold in the blended strawberries with a spatula and set aside.

3. 3

   Chop the fruit

   Wash and peel the apple, pear and kiwi. Cut them into small pieces and mix them into the strawberry cream.

4. 4

   Chill and serve

   Refrigerate for about 1 hour. Take the dessert out of the fridge, sprinkle with ground cinnamon and serve.

What is fruit delight?

Fruit delight is a chilled dessert of fresh fruit folded into a sweet, whipped cream mixture. This version pairs kiwi, pear and apple with blended strawberries for a fruity, creamy finish.

Its Portuguese cuisine label points to its inspiration; the method is a simple no-bake approach suited to serving after a meal or at a relaxed gathering.

Nutrition and macros by portion

The nutrition label shows one serving as written: 175 calories, 2g protein, 15g carbs, 12g fat.

The fruit and icing sugar provide most of the carbohydrates, while the cream supplies most of the fat and some protein. Serve a modest bowl alongside a meal with a source of protein if you want a more balanced plate.

Why blend the strawberries?

Strawberries: blending them to a smooth purée spreads their flavour through the cream, rather than leaving large pieces in the mixture.

Cream: whipping it to stiff peaks first gives the dessert its airy body. Fold the purée in gently so the cream does not lose too much volume.

Getting the fruit ready

Small pieces: cut the apple, pear and kiwi to roughly similar sizes so they are easy to scoop and distribute evenly.

Peeling: the method calls for peeling all three fruits. Work shortly before mixing, then fold them in without crushing them.

The chilling stage

One hour: chilling gives the cream time to firm up and lets the fruit flavours mingle. Keep the bowl covered in the fridge while it rests.

Before serving: add the cinnamon after chilling, as directed, so its aroma stays noticeable on top.

Serving the dessert

Spoon the chilled mixture into individual glasses or bowls for easy portions. A light dusting of cinnamon is enough to finish each serving.

The dessert is already creamy and fruity, so it works well after a main course without needing an additional sauce.

Making it ahead

You can prepare the cream and fruit mixture and chill it for about an hour before serving. Keep it refrigerated rather than leaving it at room temperature.

For the freshest texture, serve it soon after chilling; cut fruit can release juice as it sits in the cream.

Recipe notes & tips

• Chill the cream and mixing bowl beforehand to help the cream whip efficiently.
• Blend the strawberries until no large pieces remain for an even-coloured cream.
• Stop whipping as soon as stiff peaks form to avoid turning the cream grainy.
• Fold in the strawberry purée and chopped fruit with a light hand.
• Cut the fruit just before mixing to keep the pieces looking fresh.

Variations

• Add citrus: fold in a little finely grated lemon zest for a brighter aroma.
• Change the fruit: replace one fruit with an equal amount of another ripe, firm fruit.
• Add crunch: scatter chopped toasted nuts over each serving just before eating.
• Use mixed berries: blend some raspberries with the strawberries for a sharper flavour.
• Adjust the spice: finish with a little extra cinnamon or a pinch of ground ginger.

Common mistakes to avoid

• Soft peaks: the cream will not hold the fruit as well; continue whipping until stiff peaks form.
• Overwhipping: the cream can become grainy; stop as soon as it holds firm peaks.
• Rough folding: vigorous mixing deflates the cream; use a spatula and fold gently.
• Large fruit pieces: they make the mixture awkward to serve; cut the fruit into small pieces.
• Skipping the chill: the dessert may be loose; refrigerate it for about 1 hour before serving.

How to store

Cover and refrigerate leftovers, and eat within 1 day for the best texture. This dessert is best served cold; stirring or reheating it will soften the whipped cream.

Frequently asked questions