Fruit Cream Recipe – Cardamom & Orange Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Fruit Cream Recipe – Cardamom & Orange Indian Dessert

Hey everyone! If you’re looking for a dessert that’s light, refreshing, and bursting with fruity goodness, you’ve come to the right place. This Fruit Cream is a classic Indian treat, and honestly, it’s one of my all-time favorites. I first made this for a family gathering, and it was a huge hit – everyone kept asking for the recipe! It’s so easy to put together, and the flavors are just divine. Let’s get started, shall we?

Why You’ll Love This Recipe

This Fruit Cream isn’t just delicious; it’s wonderfully versatile. It’s perfect for a quick dessert when guests pop over, a festive treat, or even just a little something sweet to brighten your day. The combination of creamy sweetness, fragrant cardamom, and juicy fruits is simply irresistible. Plus, it’s a great way to use up seasonal fruits!

Ingredients

Here’s what you’ll need to make this dreamy Fruit Cream:

• 1.5 cups heavy cream (about 360ml)
• 0.5 cup half & half (about 120ml)
• 0.25 cup + 2 tablespoons condensed milk (about 85g)
• 0.25 teaspoon cardamom powder (about 1.25g)
• 0.25 teaspoon orange extract (about 1.25ml)
• 1.25 cups grapes (about 150g), halved
• 0.33 cup pomegranate arils (about 80g)
• 2 medium apples, cubed
• 2 small bananas, sliced
• 2 medium mangoes, cubed
• Chopped nuts for garnish (pistachios, almonds – about 2 tablespoons)

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Cardamom: Don’t skimp on the cardamom! It’s the heart and soul of this dessert. I prefer using freshly ground cardamom for the most intense flavor.
• The Cream Base: Using both heavy cream and half & half gives you a lovely, rich texture without being too heavy. You can use all heavy cream if you prefer a super decadent result.
• Fruit Variations: This is where you can really get creative! Feel free to swap in your favorite seasonal fruits. Peaches, plums, strawberries, or even canned pineapple work beautifully. In the South of India, you’ll often find this made with papaya and mosambi (sweet orange).
• Condensed Milk: Adjust the amount of condensed milk to your sweetness preference. Start with the amount listed and add a little more if you like it extra sweet.

Step-By-Step Instructions

Alright, let’s make some magic happen!

1. First, grab a chilled bowl. Seriously, a chilled bowl makes all the difference in getting the cream to whip up nicely. Pour in the heavy cream and half & half.
2. Using an electric mixer, beat the cream until it’s slightly foamy. Don’t go overboard just yet!
3. Now, add the condensed milk, cardamom powder, and orange extract. Beat again, but this time, keep going until you achieve soft peaks. Be careful not to overwhip – you want it creamy, not buttery!
4. Gently fold in all those gorgeous fruits: grapes, pomegranate arils, apples, bananas, and mangoes. Be gentle so you don’t crush the fruit.
5. Spoon the mixture into individual serving bowls.
6. Garnish with a generous sprinkle of chopped nuts and, if you’re feeling fancy, a few rose petals.
7. Cover the bowls and chill in the refrigerator for at least 2 hours. This allows the flavors to meld and the cream to set perfectly.

Expert Tips

• Chilling is Key: Don’t skip the chilling time! It really transforms the texture and flavor.
• Fruit Prep: Cut the fruit into bite-sized pieces for easy eating.
• Gentle Folding: When folding in the fruit, use a light hand to avoid deflating the cream.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the heavy cream and half & half for chilled coconut cream. It gives a lovely tropical twist!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your ingredients if you have sensitivities.
• Spice Level: If you really love cardamom, feel free to add a little more – maybe up to ½ teaspoon. My grandmother always added a tiny pinch of nutmeg too!
• Festival Adaptations: During Holi, I like to add a touch of saffron to the cream for a beautiful color and flavor. For Diwali, a sprinkle of edible silver leaf (vark) makes it extra special.

Serving Suggestions

This Fruit Cream is best served chilled. It’s lovely on its own, but you can also pair it with a cup of chai or a light biscuit. It’s a perfect ending to any Indian meal.

Storage Instructions

Leftover Fruit Cream can be stored in an airtight container in the refrigerator for up to 24 hours. However, it’s best enjoyed fresh, as the fruit may start to release liquid over time.

FAQs

Let’s answer some common questions:

• Is this dessert best served immediately, or does it benefit from chilling? Definitely chilling! It needs that time to set and for the flavors to come together.
• Can I use different types of fruit in this recipe? Absolutely! Feel free to experiment with your favorites.
• What is the best way to prevent the fruit from browning? A little lemon juice brushed over the cut fruit can help prevent browning.
• Can I make this fruit cream ahead of time? You can prepare the cream base ahead of time and store it in the refrigerator. Add the fruit just before serving to prevent it from becoming soggy.
• What is the significance of cardamom in Indian desserts? Cardamom is known as the “Queen of Spices” in India. It adds a beautiful aroma and flavor to desserts, and is believed to have digestive properties. It’s a staple in many traditional Indian sweets!

Enjoy making (and eating!) this delightful Fruit Cream. I hope it brings a little sweetness to your day!