The fruit salad with vanilla sauce is a classic dessert enriched with a delicious cream that we can prepare in advance all year round to enjoy a simple yet tasty dessert.
In the fruit salad, we can add all the wonderful fruits found in summer, and I personally must include some walnut pieces for their nutritional benefits and added crunchiness that is a perfect complement!
During this period, the selection is amazing, and we can create a sumptuous and rich fruit salad with melon, peaches, apricots, berries, watermelon, and perhaps an exotic touch with mango and papaya!
The vanilla sauce is very simple and a bit thicker compared to custard which is made without flour and starches, and we must remove it from the heat as soon as it coats the spoon, otherwise, we will end up with a lot of lumps and everything will be ruined!
Here are some recipes with fruits and the CUSTARD RECIPE that goes perfectly as an accompaniment to any homemade cake we want to make at home!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients FRUIT SALAD RECIPE
- to taste peach
- to taste raspberries
- to taste grapes
- to taste apple
- to taste melon
- 1 cup + 2 tbsp oz milk
- 2 egg yolks
- 1/4 cup oz sugar
- 1 tsp oz cornstarch
- 1 teaspoon vanilla extract
Tools
#ADV
- Bowls
- Knives
- Bowls
- Pans
- Whisks
Steps
1) First, I need to wash all the selected fruits, removing the skin and any seeds or pits, and all the non-edible parts.
2) To cook the vanilla cream, pour the milk into a pan and add the extract, placing it over the stove and bringing it almost to a boil.
3) In a bowl, beat the egg yolks with sugar using a whisk, then add cornstarch, constantly mixing to avoid unpleasant lumps.
4) Pour the hot milk over this sweet mixture and, with a whisk or spoon, blend it all together off the heat.
5) Place the pan back on the stove over low heat and let the vanilla sauce thicken.
6) While the sweet and velvety vanilla-flavored cream cools (stirring often to speed up the process), place a portion of fruit in each individual bowl, ensuring a variety of fruits and colors for each guest, not forgetting a few pieces of walnut!
7) Finally, add a couple of tablespoons of vanilla sauce to each fruit salad bowl and serve, placing the remaining sauce in a gravy boat for anyone who wants more cream.
8) Any excess vanilla sauce, if not consumed, should be stored in an airtight container in the refrigerator and enjoyed within a couple of days at most.
9) Honestly, after eating the fruit salad with the sauce…I ended up licking the pan, it was so tasty!
Enjoy your meal!Annalisa
P.S. If you want to make homemade VANILLA EXTRACT like I do, here’s the recipe, click here → https://blog.giallozafferano.it/asilannablu/estratto-di-vaniglia/
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Annalisa says…
If you don’t feel like turning on the stove but still want to enrich the fruit salad.…a nice dollop of whipped cream and voilà!!!!!!!!!!!!!
