Fruit Salad with Vanilla Cream
Fruit salad with vanilla cream is a no-cook dessert for four that takes about 20 minutes, most of it chopping. Strawberries, blueberries, kiwi, mango and banana are served with double cream whipped to soft peaks with vanilla seeds and a little icing sugar. It is light, colourful and easy to adapt to whatever fruit is in season.
- Total
- 20 min
- Prep
- 20 min
- Serves
- 4
- Per serving
- 415kcal
Ingredients and swaps for fruit salad with vanilla cream
The fruit list is a guide. In summer, British strawberries, raspberries and cherries are at their best. In winter, oranges, pomegranate seeds and pears make a good base. What matters is a mix of colours and textures, and fruit that is ripe but still firm.
A real vanilla pod gives the cream a deeper flavour and flecks. Vanilla bean paste is the best swap. Double cream whips well, but it needs to be properly cold. Icing sugar dissolves instantly, so the cream stays smooth.
Making fruit salad with vanilla cream
Tap a time to start a timer.
- Prepare the fruit Rinse the strawberries and blueberries and pat them dry. Hull and quarter the strawberries, peel and chop the kiwi fruit and dice the mango. Put everything in a large bowl.
- Add the banana Slice the banana into the bowl, squeeze over the lemon juice and turn gently with a spoon so every slice is coated. The lemon stops the banana from browning.
- Scrape the vanilla Split the vanilla pod lengthways with a small knife and scrape out the seeds with the tip. Put the seeds in a separate bowl with the cream and icing sugar.
- Whip the cream Whisk with an electric hand whisk for until the cream is thick and just holds a soft peak when you lift the whisk. Stop as soon as it reaches that point.
- Serve Spoon the fruit into four bowls or glasses and add a generous spoonful of the vanilla cream on top. Scatter with mint leaves, if using, and serve straight away.
Serving ideas
Layer the fruit and cream in tall glasses for a trifle-style dessert, or serve the bowl in the middle of the table and let everyone help themselves. For a cooler finish, a scoop of homemade vanilla ice cream works well in place of the whipped cream.
Any leftover cream is good spooned over scones or a slice of cake the next day.
Common problems and fixes for Fruit Salad with Vanilla Cream
- The cream looks grainy or turns to butter.
- It was whisked for too long. Stir in 2 tablespoons of unwhipped cold cream by hand to loosen it, and stop whisking when soft peaks form.
- The cream will not thicken.
- It was not cold enough or the bowl was warm. Chill the cream and the bowl for 10 minutes first, and use double cream rather than single, which will not whip.
- The fruit has gone watery and mushy.
- The fruit was overripe or cut too early. Choose ripe but firm fruit, chop it just before serving and keep the cream separate until the last moment.
Frequently asked questions about Fruit Salad with Vanilla Cream
Can I make fruit salad with vanilla cream ahead of time?
Yes, for up to 4 hours. Cover the fruit and the whipped cream separately and keep both in the fridge. Spoon the cream on at the last minute, as the fruit releases juice that thins it.
Can I use frozen berries?
Fresh fruit is better here. Frozen berries release a lot of liquid as they thaw and make the cream loose and watery. If you must use them, thaw them in the fridge, drain well and serve the cream alongside.
What can I use if I do not have a vanilla pod?
Use 1 teaspoon of vanilla bean paste, which still gives you the black flecks. Vanilla extract also works, but check the label says extract, not flavouring.
Can I make a lighter version of the cream?
Yes. Replace half of the double cream with thick Greek yoghurt and whip the cream first, then fold in the yoghurt and sugar.
How did you like the recipe?
4.8 / 5 · 62 ratings
