Fruit sando is beautiful looking and easy to make
As a pastry chef, I used to think that fruit sando was a way of taking a shortcut to make an impressive dessert. (How snobbish I was!!) Furthermore, I also thought the taste wouldn’t be as good as strawberry shortcakes. However, one day, I couldn’t resist purchasing a fruit sandwich because of its appearance. It was just too cute. Then, my negative stereotypes left my mind right after I popped the sandwich into my mouth. The bread was soft and moist, and perfectly sweet with refreshing fruit flavor. Plus it was easier to eat than the strawberry shortcake because you don’t need a plate and fork.
History of Fruit Sando
Fruit sandwich, which Japanese people call fruit sando, actually was invented about 100 years ago. There are various theories about the origin of fruit sandwiches. One theory was originated from a famous fruit parlor called Senbikiya(千疋屋) in Tokyo. Another theory is originated from an old kissaten in Kyoto.
A fruit parlor is a tea room attached to a fruit store where you can enjoy seasonal fruits and snacks with tea. There were many fruit parlors opened in the 1880s in Japanese major cities. Historical records described fruit parlors serving fruit sando on their menu in the 1920s.
Kissaten is an old Japanese-style tea room where also serves coffee and western-influenced food and dessert. Fruit sando has been one of the popular items on the menu in kissaten in Kyoto. Therefore, many people believed that the origin of the fruit sandwich must be there.
Power of Social Media Influence
A fruit sando had been a dessert that I could only eat at the fruit parlor or kissaten in Kyoto and Osaka until around 2015. Since then I see more sources of sandwiches in the local bakery, specialty sandwich places, and even in the convenience stores in Japan. Demand for fruit sandwiches has been greatly increased because of their attractiveness in social media feeds.
Tips to make the beautiful fruit sandwich
1. Use mascarpone cheese in the cream
Most fruit sandwich recipes use only heavy cream as one of the ingredients. However, I like to mix the cream with mascarpone cheese because it makes the cream richer and will more stable after you chill the sandwich. Polenghi Mascarpone Cheese is my favorite brand because this one doesn’t get separation issues when mixing than other brands do.
2. Think ahead when you place the fruits
When you place the fruit on the cream, please think about placing it in a cross-section design. Think ahead about how you will cut this cross-section, and how it will appear after you cut the sandwich. You can also draw a mark on the plastic wrap to remember how you placed the fruits.
3. Preapre the fruits in the same height and size as possible
Try to prepare the fruits same height and size as possible. If the sandwiches are the all same height, they will look more elegant than bulky uneven sandwiches.
4. Refrigerate the sandwich before you cut
I know you want to eat the sandwich as soon as you make it. But it’s very important to refrigerate the sandwich before you cut. The cream and fruits will be settled with bread after they get chilled. Also, it will be easier to cut.
5. Clean the knife when you cut the sandwich
Clean your knife every time you slice the sandwich. I rinse the knife with hot water after every single slice, but you can also wipe it with a hot kitchen towel. This way your beautiful fruits won’t be messed up by cream.
- ½ cup (467oz/ 115g) of mascarpone cheese
- ½ cup (115g) of heavy cream
- 2 tablespoons (25g) of sugar
- 6 slices of shokupan (milk bread)
- Fruits (strawberry, banana, mango, kiwi)
- Prepare your favorite fruits.
- Place mascarpone cheese in a medium bowl. Make it smooth with a spatula.
- In another bowl, pour heavy cream and sugar. Whip them until a soft peak.
- Add the whipped cream into the mascarpone cheese and hold them gently until they combine.
- Spread the cream on one side of slices of bread, and place the fruit. Layout the fruits according to how you want to cut the bread.
- Drop more cream over the fruits and spread them by offset spatula. Make sure the cream is flat as possible.
- Place another slice of bread. Wrap them with plastic wrap and chill them for at least an hour in the refrigerator.
- When the sandwiches are settled, slice them with a sharp knife.
- Mascarpone cheese will have a separation when you overmix. So please be careful. Just hold the whipped cream into the smoothed mascarpone cheese.