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Indian

Fresh Fruit Cream

Fresh fruit cream is a chilled Punjabi-style dessert with whipped cream, vanilla and chopped seasonal fruit.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Fresh Fruit Cream

4 hr 15 mintotal

15 min hands-on4 hr hands-off

Prep 15 min

Serves
2
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 2 servings.

Allow 4 hours for the cream to chill before whipping, then refrigerate the mixed fruit cream for 1 to 2 hours before serving.

Method

  1. Pour the chilled fresh cream into a large mixing bowl. Using a hand whisk or electric beater, whip the cream for 3-4 minutes until it becomes slightly thick and airy. (Do not over-beat, or it will turn into butter).

    3–4 min

  2. Add the powdered sugar and vanilla extract to the whipped cream and gently fold it in.

  3. Add the chopped apple, sliced banana, grapes, and pomegranate seeds into the cream mixture.

  4. Using a spatula, gently fold the fruits into the cream until they are evenly coated.

  5. Cover the bowl and refrigerate the fruit cream for at least 1-2 hours before serving.

    1–2 hr

How to tell it's done

The cream should lightly coat each fruit piece without pooling watery liquid at the bottom.

Getting it right

Tip

Keep the cream cold and add watery fruit only near serving time. Warm cream will not whip well, and watery fruit makes it loose.

What to serve it with

Serve cold in dessert glasses with pomegranate seeds, grapes and chopped nuts.

Common mistakes

The fruit cream becomes thin and watery.
Use cold cream, fold gently and avoid watermelon or citrus. Add bananas close to serving so they do not darken.

Storing and reheating

Refrigerate fruit cream covered for up to 1 day. Do not freeze it; the cream and fruit release water after thawing.