Creamy Fruit Salad

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1. The Ingredients

The Creamy Base:

  • 2 cups Whole milk

  • 2 tbsp Custard powder (vanilla flavor) OR cornstarch with 1 tsp vanilla extract

  • 1/4 cup Sugar (adjust to taste)

  • 1/2 cup Heavy cream or whipped topping (for extra fluffiness)

The Fruit Mix:

  • 1 cup Strawberries (halved or sliced)

  • 2 Bananas (sliced into rounds)

  • 1 cup Red grapes (whole or halved)

  • 2 Mandarin oranges (peeled and segmented)

  • Optional: Pomegranate seeds for extra crunch

Garnish:

  • Fresh mint leaves

2. Step-by-Step Instructions

Step 1: Prepare the Custard Base

  1. In a small bowl, mix the custard powder (or cornstarch) with 1/4 cup of cold milk until smooth.

  2. In a saucepan, bring the remaining milk and sugar to a gentle simmer over medium heat.

  3. Slowly pour the custard mixture into the simmering milk, whisking constantly to prevent lumps.

  4. Continue to cook for 2–3 minutes until the mixture thickens enough to coat the back of a spoon.

  5. Remove from heat, stir in vanilla (if using cornstarch), and let it cool completely. Tip: Place plastic wrap directly on the surface of the custard while cooling to prevent a “skin” from forming.

Step 2: Fold in the Cream

Once the custard is cold, gently fold in the heavy cream or whipped topping. This lightens the texture from a heavy pudding to a silky salad dressing.

Step 3: Assemble the Salad

  1. Prep the Fruit: Wash and dry all fruits thoroughly. Excess water will make the sauce runny.

  2. Layering: In a large glass bowl (like the one pictured), start with a layer of fruit at the bottom.

  3. Pour a portion of the cream over the first layer.

  4. Repeat the layers, ensuring the vibrant colors of the strawberries and oranges are visible through the glass.

  5. Save the best-looking fruit pieces (grapes, bananas, and orange segments) for the very top.

Step 4: Chill and Serve

  • Refrigerate for at least 1 hour. This allows the flavors to meld and the custard to set.

  • Just before serving, tuck a sprig of fresh mint in the center for that pop of green.

Chef’s Tips for Success

  • Prevent Browning: Toss the banana slices in a little lemon juice before adding them to the salad to keep them bright.

  • Texture Balance: Don’t add fruits with very high water content (like watermelon or citrus without membranes) too early, as they can thin out the cream.

  • Variation: For a “boozy” adult version, macerate the strawberries in a tablespoon of Grand Marnier or Limoncello for 15 minutes before assembling.

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