How to Cook | How to Make a Fruit Fool

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A fruit fool is a blend of ripe or poached fruit sweetened with sugar and whipped cream. Any fruit works and you can choose single or double cream. Here’s the ratio so you can make a fruit fool from the fruits that are seasonal. For a healthier version use vanilla yogurt instead of cream. With this one recipe you can make any fruit fool.

Serves 4


320g poached apricots, rhubarb, raspberries, strawberries, blueberries or gooseberries
the pulp of 6 passion fruit
OR 320g of fresh finely chopped ripe mango, banana or pineapple
160ml single or double cream, whipped to soft peaks
1 teaspoon vanilla extract (optional)


1. If the poached fruit is still warm, leave it to cool completely. Fold the poached or fresh fruit into the whipped cream, making sure to leave trails of cream and fruit to make it look prettier. Spoon into glasses or jam jars or into a decorative bowl. Cover with cling film and chill until ready to serve.

– Instead of vanilla extract use 2 tablespoons elderflower cordial or 1 tablespoon orange flower water instead.
– Add a spoon of finely chopped fresh ginger to the fruit before you poach it. Add a finely chopped spoon of crystallised ginger to the fresh fruit before you fold it into the cream.
– If you are using fresh fruit (eg passion fruit or mango) save some to spoon on top of the fruit fool. If you are using a fruit that will turn brown (bananas for example), chop it and toss in lemon juice first.

How to poach rhubarb
How to Roast Rhubarb – fold chilled roast rhubarb into whipped cream instead of poached rhubarb.
How to poach whole plums – mash the plums and use them
Just fold our Poached Apples with Maple and Cardamom Syrup into the whipped cream above to make an Apple Fruit Fool

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