Go Back Email Link
+ servings

Fruit Salad with Crème Fraiche

Arlene Mobley - Flour On My Face
Simple fruit salads made with summer fresh strawberries, blueberries, sliced bananas, and cubed apples. A refreshing summer fruit salad that is topped with homemade sweetened Crème Fraiche that is the perfect fruit salad dressing.
5 from 1 vote
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Dessert, Salad
Cuisine American
Servings 6 Servings
Calories 358 kcal

Ingredients  

Crème Fraiche Ingredients

  • 2 cups heavy whipping cream
  • ¼ cup lowfat buttermilk with live cultures

Fruit Salad Ingredients

  • 1 cup strawberries washed, hulled and sliced
  • 1 cup blueberries rinsed
  • 2 medium bananas sliced
  • 1 whole crisp apple, peeled, cored and cubed
  • 3 tablespoons sugar
  • 2 teaspoons lemon juice (optional)
Follow Flour On My Face on Pinterest

Instructions 

Make the Crème Fraiche First

  • Begin in the morning 24 hours before serving the fruit salad.
  • Mix the heavy whipping cream and buttermilk in a quart size jar or a bowl. Loosely cover with cheesecloth or a clean dish towel. So air can circulate.
  • Place the jar in a warm area of the kitchen free of cold drafts for 12 hours. Check the crème fraiche after 12 hours. The crème should be thicker than sour cream.
  • If it has thickened remove the towel or cheesecloth. Cover the container and refrigerate overnight to thicken even more.

To Make Sweetened Crème Fraiche

  • Remove 1 cup of the crème fraiche from the container and put it into a small bowl or airtight container.
  • Add 3 tablespoons of sugar and stir well.. Refrigerate until ready to serve.
  • Store the remaining crème fraiche in the container in the refrigerator for another use.

To Serve Fruit Salad with Crème Fraiche

  • Fill a small bowl with about a cup of the mixed fruit salad.
  • Stir the sweetened creme fraiche well and spoon some over the fruit.
  • Serve immediately.

Notes

  • The homemade crème fraiche takes 12 hour to culture. You will then chill for an additional 12-24 hours before using so the crème fraiche has a chance to chill and thicken.
  • Once chilled it can be as thick as sour cream or in some cases almost as thick as room temperature butter.
  • Fruit: Fruit salad can be made with any combination of seasonal fruit.
  • Crème fraiche mother: Once you make the first batch of homemade crème fraiche you will then use about ½ cup of the mother batch to make the next batch. You can keep doing this for months. Each batch of homemade crème fraiche lasts 2-3 weeks and can be used sweetened to top a fruit salad or can be used in place of sour cream in any recipe that calls for sour cream.
  • Prevent browning fruit: Sprinkle the fruit with a few tablespoons of lemon juice or a product like Fruit Fresh to prevent browning.
  • Culturing fresh cream: The crème fraiche is cultured in the first 24 hours and then it needs to be chilled for at least 12 to 24 hours to thicken.
  • Crème fraiche mother: Once you make the first batch of homemade crème fraiche you will then use about ½ cup of the mother batch to make the next batch. You can keep doing this for months. Each batch of homemade crème fraiche lasts 2-3 weeks and can be used sweetened to top a fruit salad or can be used in place of sour cream in any recipe that calls for sour cream.
  •  

Nutrition

Serving: 1Serving | Calories: 358kcal | Carbohydrates: 23g | Protein: 3g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 109mg | Sodium: 42mg | Potassium: 271mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1212IU | Vitamin C: 21mg | Calcium: 71mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2