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.
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.
Recipe Expert Tips
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.