Fruit Sando

A Japanese Fruit Sando is so light, sweet, and fruity that it's the perfect lunchtime treat or tea party indulgence.

Prep Time15

Chill Time1

Total Time1 15

Course: Dessert

Cuisine: Japanese

Keyword: fruit sando, fruit sandwich, japanese fruit sandwich, sando

Servings:

Calories: 566kcal

Use a sharp knife to trim off the crusts of the sandwiches, creating clean edges.
In a mixing bowl, whip the heavy cream using an electric mixer on medium speed until it thickens. Add the sugar and vanilla extract, then continue whipping until stiff peaks form. Set aside.
Lay out 8 slices of bread on a clean work surface and spread a thin layer of heavy cream on them.
Arrange a layer of fruits on top, covering them evenly. You can mix and match different fruits according to your preference.
Take the whipped cream mixture and spoon it over the fruit layer, spreading it evenly to cover the entire surface.
Place the remaining four slices of bread on top of the cream layer, pressing down gently.
Wrap firmly with plastic wrap and put the fruit sandwiches on a plate or sheet pan.
Make sure to mark the direction of the diagonal fruit line, as this will guide you when cutting the sandwich later.
Place another plate or sheet pan on top of the sandwiches, and place something heavy and firm on top to press them evenly. Allow the sandwiches to rest in the refrigerator for at least an hour.
Cut the sandwiches into desired shapes, such as triangles or rectangles. You can also leave them as whole sandwiches if you prefer.
Serve the Fruit Sando immediately, or refrigerate for a few hours to allow the flavors to meld together.

Timing: Keep in mind that you will need enough time to whip the cream, prep the fruit, arrange the patterns, and chill the sandwiches. I like to budget more time than I think I'll need for this, so I don't feel rushed.

Whipping the Cream: It is important to whip the cream to stiff, fluffy peaks (in other words, the cream holds its shape when you lift the beaters out, and doesn't sink back down). If you under-whip, the sandwiches will be soggy. If you over-whip, you will end up with grains of butter instead of whipped cream!

Make-Ahead: You need to chill the sandwiches for at least an hour to firm up. You can actually chill them for up to two days, if you prefer - but just be sure to use firm, un-mushy fruit that will not become watery or soft.

Cutting: I cut my sandwiches on the diagonal, but you can cut the however you like: in half, into squares, or into small triangles. You can even serve the sandwiches whole.

Nutrition facts are estimates only.