If you can chop fruit and stir, you can make fruit cream . This cool, creamy treat is perfect for busy nights, last-minute guests, or when kids want dessert “now”. Fruit cream is a chilled Indian dessert made with whipped cream, a splash of flavoring, and lots of juicy fruits. It’s no-cook, quick, and so easy to customize with whatever you have. In this post, you’ll learn the best fruits to use, and step-by-step instructions, tips so your cream stays fluffy, common mistakes and storage options
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I grew up with bowls of fruit cream appearing on hot afternoons and my mom would fold in mangoes, apples and grapes and finish with a dash of cardamom. Now my two boys love their rainbow bowls, where they get to pick the colors: red strawberries, green grapes, golden bananas. I keep the base lightly sweet so the fruit shines, just like we had at home. Fruit cream is one simple, colorful, and easy to tweak recipe for picky eaters. Want more pomegranate? Sure!
- Ingredients
- Instructions
- Sweet Dreams
- Common Problems and Solutions
- Top Tips
- Storage
- Soniya’s Top Tip
- How to Serve
- Related
- Quick and Refreshing Indian Fruit Cream Recipe
Ingredients
See recipe card for quantities.
Instructions
Whip Up the Creamy Base. In a large mixing bowl, add the heavy cream, condensed milk, yogurt, vanilla extract, and cardamom powder. Using an electric beater, beat the mixture until soft peaks form. This gives it a light, airy texture that holds up well when folded with fruits.
Prep the Fruits Like a Pro Apple & Banana: Chop just before mixing. To prevent browning, squeeze a little lemon juice over them and toss gently. Strawberry: dice them evenly in small cubes so they have bite to it . Grapes: Halve them so every bite is juicy and easy to eat. Peach/Mango: Dice into small, even cubes. Pomegranate: Pat the arils dry so they don’t water down the cream.
Mix It All Up Gently fold the chopped fruits and nuts into the whipped cream base. Reserve a handful of fruits and nuts for garnish - it makes the final bowl look beautiful and festive.
- Chill & Serve Cover the bowl with cling wrap or transfer to a container with a lid. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld beautifully. Serve in individual bowls or glasses, garnish with the reserved fruits and nuts, and watch it disappear faster than you can say “dessert is served.”
Sweet Dreams
Life is like fruit cream - the best parts are when different flavors come together perfectly.
Common Problems and Solutions
| Mistake | Result | Solution |
|---|---|---|
| Using warm cream | Cream won’t whip; turns runny | Start with very cold cream and dairy. |
| Adding very juicy fruits (or canned fruit with syrup) directly | Watery cream; thinning over time | Drain and pat fruit dry; use firm fruits; fold in just before serving. |
| Over-whipping | Grainy, buttery cream | Stop at soft-medium peaks; if grainy, fold in 1–2 tablespoon fresh cream to smooth. |
| Over-sweetening early | Too sweet once fruit is added | Sweeten lightly first, then taste after adding fruit; Adjust sweetness as needed. |
Top Tips
- Keep everything cold for fluffy cream that holds.
- Fold fruits in gently; add soft fruits last.
- Balance sweetness after adding fruit.
- Dry the fruit (especially canned or cut citrus) to prevent watery bowls.
- Don’t forget the dry fruits like cashews, almonds and raisins. The additional crunch and hidden sweetness take the dish to a whole new level
Storage
| Can you save leftovers? | How long | How to store | Freezing? |
|---|---|---|---|
| Yes, if fruit is mostly firm (grapes, pomegranate, berries) | up to 1 day; up to 2 days if fruit is sturdy | Cover and refrigerate in an airtight container; keep below 40°F (4°C) | Not recommended . The texture will split once thawed. |
| Make-ahead base (no fruit) | 2–3 days | Whip, sweeten, flavor, then refrigerate; fold in fruit before serving | Not recommended . The texture will split once thawed. |
Soniya’s Top Tip
Squeeze a little lemon juice over chopped apples, banana them and toss gently. This keeps them fresh, crisp, and prevents them from turning brown
How to Serve
- Simple: Spoon into chilled bowls and top with pistachios, saffron, or extra pomegranate.
- Parfait style: Layer cream with granola or crushed biscuit and fruit in glasses.
- Flavor twists: Add a drizzle of rose syrup, or a few chopped dates.
Related
Looking for more Diwali dessert recipes like this? Try these:
- Badam Halwa in 5 minutes
- Instant Milk (Doodh) Peda - 5 Flavors
- Melt-In-Your-Mouth Besan Ladoos + Tips
- Easy Make Ahead Mawa Gujiya
Ingredients
Cream Base
- 2 cups fresh heavy cream chilled
- ½ cup condensed milk
- 3 tablespoon thick yogurt curd
- 1 teaspoon vanilla extract
- ½ teaspoon cardamom powder
Fruits
- 1 apple diced
- 2 bananas diced
- 1 cup grapes halved, seedless
- 1 peach or mango seasonal diced
- 1 cup pomegranate arils
- 1 cup strawberry diced
Nuts & Dry Fruits
- 2 tablespoon cashews roughly chopped
- 2 tablespoon almonds slivered or chopped
- 1 tablespoon raisins
Instructions
Whip Up the Creamy Base.
- In a large mixing bowl, add the heavy cream, condensed milk, yogurt, vanilla extract, and cardamom powder.
- Using an electric beater, beat the mixture until soft peaks form. This gives it a light, airy texture that holds up well when folded with fruits.
Prep the Fruits Like a Pro
- Apple & Banana: Chop just before mixing. To prevent browning, squeeze a little lemon juice over them and toss gently.
- Strawberry: dice them evenly in small cubes so they have bite to it .
- Grapes: Halve them so every bite is juicy and easy to eat.
- Peach/Mango: Dice into small, even cubes.
- Pomegranate: Pat the arils dry so they don’t water down the cream.
Mix It All Up
- Gently fold the chopped fruits and nuts into the whipped cream base.
- Reserve a handful of fruits and nuts for garnish - it makes the final bowl look beautiful and festive.
Chill & Serve
- Cover the bowl with cling wrap or transfer to a container with a lid.
- Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld beautifully.
- Serve in individual bowls or glasses, garnish with the reserved fruits and nuts, and watch it disappear faster than you can say “dessert is served.”
Video
Nutrition
Ingredients
Cream Base
- 2 cups fresh heavy cream chilled
- ½ cup condensed milk
- 3 tablespoon thick yogurt curd
- 1 teaspoon vanilla extract
- ½ teaspoon cardamom powder
Fruits
- 1 apple diced
- 2 bananas diced
- 1 cup grapes halved, seedless
- 1 peach or mango seasonal diced
- 1 cup pomegranate arils
- 1 cup strawberry diced
Nuts & Dry Fruits
- 2 tablespoon cashews roughly chopped
- 2 tablespoon almonds slivered or chopped
- 1 tablespoon raisins
Instructions
Whip Up the Creamy Base.
- In a large mixing bowl, add the heavy cream, condensed milk, yogurt, vanilla extract, and cardamom powder.
- Using an electric beater, beat the mixture until soft peaks form. This gives it a light, airy texture that holds up well when folded with fruits.
Prep the Fruits Like a Pro
- Apple & Banana: Chop just before mixing. To prevent browning, squeeze a little lemon juice over them and toss gently.
- Strawberry: dice them evenly in small cubes so they have bite to it .
- Grapes: Halve them so every bite is juicy and easy to eat.
- Peach/Mango: Dice into small, even cubes.
- Pomegranate: Pat the arils dry so they don’t water down the cream.
Mix It All Up
- Gently fold the chopped fruits and nuts into the whipped cream base.
- Reserve a handful of fruits and nuts for garnish — it makes the final bowl look beautiful and festive.
Chill & Serve
- Cover the bowl with cling wrap or transfer to a container with a lid.
- Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld beautifully.
- Serve in individual bowls or glasses, garnish with the reserved fruits and nuts, and watch it disappear faster than you can say “dessert is served.”
