Fruit Tray Recipe

Wash the Fruits

Thoroughly wash all the fruits (strawberries, blueberries, kiwi, pineapple, apple, and grapes) under running water to remove any dirt or pesticides.

Cut the Fruits

Slice the strawberries in half, peel and slice the kiwi, cut the pineapple into bite-sized pieces, and chop the apple into wedges. Leave the grapes whole.

Assemble the Fruit Tray

Arrange all the prepared fruits artfully on a large serving platter, mixing colors and textures for visual appeal.

Prepare the Raspberry Mixture

In a blender, combine fresh raspberries and granulated sugar. Blend until smooth and strain through a fine sieve to remove seeds. Set aside.

Prepare the Custard Base

In a saucepan, heat heavy cream over medium heat until it begins to simmer. In a bowl, whisk together egg yolks and the raspberry mixture until well combined.

Cook the Mixture

Gradually add the hot cream to the egg yolk mixture while whisking continuously. Pour the mixture back into the saucepan and cook over low heat, stirring constantly until it thickens slightly (about 5-7 minutes). Do not let it boil.

Finish the Sauce

Remove from heat and stir in vanilla extract. Let the sauce cool before serving.

Prepare the Custard Base

In a saucepan, heat heavy cream with the split vanilla bean over medium heat until it begins to simmer. Remove from heat and let it steep for 15 minutes.

Whisk Egg Yolks

In a bowl, whisk together egg yolks and granulated sugar until light and fluffy.

Combine and Cook

Remove the vanilla bean from the cream and gradually whisk the hot cream into the egg yolk mixture. Pour the mixture back into the saucepan and cook over low heat, stirring constantly until it thickens slightly (about 5-7 minutes).

Cool the Sauce

Remove from heat and allow to cool before serving.