Japanese Fruit Sando (Fruit Sandwich) Recipe



Why It Works

  • Including mascarpone to the whipped cream helps stabilize the combination.
  • Refrigerating the sandwiches till the whipped cream filling is agency ensures simpler and cleaner slicing.

Japanese fruit sandwiches remind me of a beloved dessert from my childhood: the whipped cream desserts offered at Chinese language bakeries, endearingly garish with piped rosettes and thoroughly organized fruit. Maybe that’s why I’ve a delicate spot for these sandwiches—or sandos, brief for sandoitchi, the Japanese phrase for sandwiches. With segments of sweet-tart strawberries, mangoes, or kiwis nestled right into a thick cloud of whipped cream, fruit sandos really feel like a extra moveable, bite-sized model of the desserts I grew up consuming. As an alternative of delicate chiffon cake, you’ve got two slices of pillowy milk bread holding all of it collectively. It’s the on a regular basis celebration cake, however in sandwich type.

Origins of the Fruit Sando

Like omurice (fried rice omelette), hambagu (Japanese hamburger steak), and korokke (croquette), sandos belong to a class of Western-inspired Japanese food known as yoshoku. As we speak, sandos are a staple in merchandising machines and at comfort shops, or konbinis, the place customers will discover rows upon rows of sandwiches all neatly packaged in cellophane. The sandos “are usually untoasted and chilly, with mayonnaise-heavy fillings: egg mayo, tuna mayo and so forth,” writes journalist Bee Wilson in Sandwich: A International Historical past. “The crusts are lower off, in emulation of English afternoon tea.”

Severe Eats / Debbie Wee



Bread first came to Japan with Portuguese merchants who landed on Tanegashima Island in 1543, but it surely wasn’t till the late 1800s after which after the Second World Warfare that it turned a typical a part of the Japanese eating regimen. In a narrative for Slate, author Nadia Aruguman says that excessive rice shortages throughout wartime and the American assist that adopted—within the type of wheat—was what lastly pushed Japanese cooks to embrace wheat. The rising consumption of bread, together with the proliferation of konbinis later within the Seventies, is probably going what resulted within the rising recognition of the sando.


Although the fruit sando might look easy to make, it’s usually the simplest-looking recipes which might be the trickiest to nail. Sandwiching whipped cream and fruit neatly is not any simple feat, and there’s rather a lot to think about. How do you stabilize the whipped cream? Are there fruits to keep away from? Do you actually must refrigerate sandos earlier than you chop them? To seek out out, I made and ate dozens of fruit sandos to give you the perfect model—one which’s each scrumptious and exquisite to have a look at.

Getting the Whipped Cream Proper

More often than not, you need whipped cream to be delicate and ethereal—the sort that’s ideally suited for dipping your fruit in or dolloping on prime of cake, with a texture you solely get if you’ve simply reached medium-stiff peaks. With a sando, nevertheless, you want cream that’s sturdier. The whipped filling wants to resist the burden of the fruit and bread, and in addition be secure sufficient to not soften too shortly when having fun with on the go. As I found after my first take a look at, utilizing pure whipped cream doesn’t efficiently maintain this texture with out turning grainy. Plus, a plain whipped cream filling additionally lacks depth of taste.

To keep away from this downside, I added mascarpone, a delicate Italian cheese, along with the cream—a way I’ve seen earlier than in my baking profession. Mascarpone brings a subtly advanced taste of cultured dairy, and its thickness helps to stabilize the whipped cream. Used within the right proportions and integrated totally, it offers each stability and taste to the whipped cream. All I needed to do was determine how a lot.

Severe Eats / Debbie Wee



I began with equal elements heavy cream to mascarpone and whipped the 2 collectively on medium pace till stiff peaks shaped. This proved to be a very inefficient strategy to incorporate the cheese. Since mascarpone is denser than heavy cream, it takes longer to aerate. Regardless that at first look the combination regarded like whipped cream, a better inspection revealed there have been nonetheless lingering chunks of mascarpone. When combined collectively, it was unimaginable to get silky mascarpone with out overwhipping the heavy cream. For a velvety-smooth consistency, it’s essential to whisk the mascarpone by itself earlier than including the heavy cream.

Severe Eats / Debbie Wee



As for the ratios, 1:1 was a bit too wealthy. Whereas scrumptious, the combination tasted extra like mascarpone than cream—not ideally suited. 4 elements cream to at least one half mascarpone was virtually like there was no mascarpone; I may barely style it, and texturally, it nonetheless resembled plain whipped cream. The winner, in the end, was utilizing two elements cream to at least one half mascarpone, which produced a secure and ethereal, mousse-like texture that, like Goldilocks’ porridge, was good. Apart from the same old additions to whipped cream—vanilla extract and powdered sugar—I added a contact of salt. Even candy treats profit from a bit of seasoning, which pulls out extra taste and helps one thing style extra like itself.

The Greatest Fruit to Use in a Sando

Strawberries and cream are an unbeatable mixture, and so they’re my favourite form of fruit sando, however don’t let that cease you from experimenting with different fruits. Search for fruit that’s candy however sharp sufficient to offset the richness of the whipped cream filling—kiwis and mangoes are nice choices. Ideally, the fruit needs to be agency however delicate sufficient to chew into. (The one exception to the candy and tart rule? Bananas. As a result of who doesn’t need to have a banana cream pie in sandwich type?)


Although I’ve seen individuals use citrus, it’s tough to adequately sandwich tangerines or clementines with out squeezing out a ton of juice, and I don’t suggest them. As a basic rule, you need to keep away from watery and excessively juicy fruits like watermelon and pineapple. Crunchy fruits like apples could also be scrumptious on their very own, however are a bit too hardy for a pillowy sandwich of milk bread and whipped cream.

Severe Eats / Debbie Wee



Right here, you’ll discover directions for substituting with kiwis, mangoes, and bananas on this recipe. Just like the recipe beneath, the directions are for 2 sandwiches.

To make a fruit sando with kiwis: Utilizing a vegetable peeler, peel 4 kiwis. Slice kiwis in half lengthwise, put aside. Utilizing an offset spatula, unfold about 3 tablespoons whipped cream onto every slice of bread. Set 4 kiwi halves flat-side down onto 1 slice of bread, arranging them diagonally so that they type a X. 


To make a fruit sando with mangoes: Utilizing a vegetable peeler, peel mango. Reduce every every cheek off the pit, put aside. Utilizing an offset spatula, unfold about 3 tablespoons whipped cream combination onto every slice of bread. Set mango cheek flat-side down onto 1 slice of bread and sandwich with one other slice of bread. 


To make a fruit sando with bananas: Peel banana and halve fruit crosswise. Reduce banana crosswise once more into 2-inch segments, put aside. Utilizing an offset spatula, unfold about 3 tablespoons whipped cream combination onto every slice of bread. Set banana segments flat-side down onto 1 slice of bread and sandwich with one other slice of bread.

Learn how to Reduce a Fruit Sando

Reducing a fruit sando could be a chaotic affair, however you may hold the mess minimal by adequately chilling your sandwiches. Even for those who plan on consuming the sandwiches instantly, it’s important to wrap them tightly in plastic, press down on the bread firmly, and refrigerate them for not less than an hour earlier than slicing. (Nobody will cease you from slicing and consuming a fruit sando instantly after you’ve assembled it, however I’m right here to inform you that it’s a recipe for a really messy catastrophe.)

Severe Eats / Debbie Wee



Compressing the sandwich barely creates a good layer of cream by pushing it into small gaps you will have missed together with your offset spatula and in addition helps the fruit and cream set into each other. I like to recommend utilizing a sharpie to mark on the plastic wrap the place precisely you need to lower with a purpose to reveal the lower sections of the fruit. 


The cooler your sandwich is, the simpler will probably be to slice. For the cleanest lower, you’ll need to use a serrated knife right here and go together with a gradual back-and-forth movement. Clear your knife between sandwiches and keep away from slicing straight down, which is able to compress the bread on the edges and push the fruit and cream out.



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