This Mixed Fruit Citrus Pudding combines the vibrant flavors of banana, apple, kiwi, and strawberry with a silky orange-cornstarch sauce for a refreshingly light yet satisfying dessert. Chunks of fresh fruit are layered in serving glasses or a shallow dish, then smothered in a glossy citrus pudding made from orange juice, sugar, and a touch of butter. The pudding sets to a smooth, custard-like texture, creating an elegant presentation that’s simple enough for weeknight dinners yet impressive enough for special occasions. Ready in under an hour, this recipe brings together pantry staples and seasonal fruit into a crowd-pleasing finish that appeals to both kids and adults alike.
Cooking Time
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 55 minutes
Ingredients
• 1 ripe banana, sliced
• 1 apple, cored and diced
• 2 kiwis, peeled and sliced
• 6 strawberries, hulled and quartered
• Juice of ½ lemon (about 1 tbsp)
• 500 ml orange juice
• 50 g cornstarch
• 50 g granulated sugar
• 20 g unsalted butter
Step-by-Step Cooking Directions
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Prepare the Fruit Base: In a large bowl, gently toss the banana, apple, kiwi, and strawberry pieces with lemon juice to prevent browning and enhance flavor. Divide the fruit among 6–8 serving glasses or a single shallow dish.
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Mix the Pudding Ingredients: In a medium saucepan, whisk together cornstarch and sugar. Gradually pour in the orange juice, whisking to dissolve any lumps.
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Cook the Citrus Pudding: Place the pan over medium heat. Stirring constantly with a heatproof spatula, bring the mixture to a simmer. Within 3–5 minutes, the liquid will thicken to a custard-like consistency.
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Finish with Butter: Remove the pan from the heat and stir in the butter until fully melted, creating a glossy finish.
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Combine & Chill: Spoon the hot pudding over the prepared fruit, distributing evenly. Allow to cool at room temperature for 10 minutes, then transfer to the refrigerator to set for at least 30 minutes.
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Serve: Once the pudding is fully chilled and set, garnish with a few fresh fruit slices or a mint sprig. Serve cold.
Nutritional Information
Per serving (1 of 6):
Calories: 160 kcal | Protein: 1.5 g | Fat: 2.5 g (Sat: 1.5 g) | Carbohydrates: 34 g (Fiber: 3 g; Sugars: 25 g) | Sodium: 10 mg
The Origins and Popularity of the Recipe
Fruit puddings and custards have long been staples of European dessert traditions, from English summer berry puddings to French crème dessert. This recipe modernizes the concept by using readily available canned or fresh orange juice and cornstarch to create a quick pudding atop chopped seasonal fruits. Shared widely on social media as a “5-ingredient dessert,” it has gained traction among home cooks seeking elegant yet uncomplicated sweets. Its make-ahead potential and customizable fruit combinations make it a favorite for gatherings and meal prep alike.
Reasons Why You’ll Love the Recipe
• Effortless Elegance: Feels gourmet but uses just one saucepan and basic ingredients.
• Vibrant Presentation: Layers of colorful fruit peek through the translucent pudding.
• Customizable: Swap fruit types or add berries, mango, or grapes to suit seasons.
• Make-Ahead Convenience: Prepare earlier in the day and chill until serving.
• Kid-Friendly Appeal: Naturally sweet and fun to scoop, encouraging kids to eat fruit.
Health Benefits
• Vitamin C Boost: Citrus juice and fresh fruit supply immune-supporting vitamin C.
• Dietary Fiber: Fruit pieces provide fiber for digestion and satiety.
• Low Fat: Minimal butter keeps the fat content modest.
• Natural Sweetness: Relies on fruit sugars and a moderate amount of added sugar.
• Hydrating: The high water content of fruit and juice supports hydration.
Serving Suggestions
• Brunch Spread: Pair with coffee cake or pastries for a balanced brunch.
• Cheese Board: Offer alongside mild cheeses and crackers for textural contrast.
• Cocktail Pairing: Serve with a light Prosecco or sparkling apple cider.
• Topping Ideas: Add toasted coconut flakes, chopped nuts, or granola for crunch.
Common Mistakes to Avoid
• Lumpy Pudding: Whisk cornstarch into juice thoroughly before heating to prevent lumps.
• Overheating: Once thickened, remove from heat promptly; prolonged simmer can break down structure.
• Soggy Fruit: Drain canned fruit well; pat fresh fruit dry if very juicy.
• Insufficient Setting: Chill at least 30 minutes—pudding may be runny if served too soon.
Pairing Recommendations
• Dessert Wines: A Moscato d’Asti enhances fruity notes without overpowering sweetness.
• Herbal Teas: Mint or chamomile tea offers a soothing counterpoint.
• Non-Alcoholic: Sparkling water infused with citrus slices cleanses the palate.
Cooking Tips
• Cold Tools: Chill bowls and utensils for the pudding after cooking to speed cooling.
• Gentle Folding: When layering fruit, handle carefully to preserve shape and color.
• Flavor Twist: Stir in 1 tsp vanilla extract or a pinch of ground ginger for aromatic depth.
• Batch Scaling: Double the recipe easily by scaling ingredients and using a larger dish.
Similar Recipes to Try
• Mixed Berry Sabayon: Whisked egg yolk custard over fresh berries.
• Mango Coconut Tapioca: Creamy tapioca pudding with tropical fruit.
• Peach Melba Cups: Layers of peach slices, raspberry sauce, and vanilla cream.
• Banana Cream Parfait: Banana slices layered with vanilla pudding and whipped cream.
Variations to Try
• Chocolate Twist: Add 1 tbsp cocoa powder to the pudding mixture for a chocolate-orange flavor.
• Spiced Pudding: Infuse the pudding with a cinnamon stick or star anise while cooking.
• Coconut Pudding: Substitute half the orange juice with coconut milk for tropical flair.
• Berry Overload: Use blueberries, raspberries, and blackberries instead of stone fruits.
Ingredient Spotlight
Cornstarch: A neutral-tasting starch that thickens fruit juices into a clear, silky pudding. It sets at lower temperatures than flour, resulting in a smooth texture without a floury taste or opacity.
Conclusion
This Mixed Fruit Citrus Pudding proves that simple ingredients can yield an elegant, refreshingly light dessert. With customizable fruit combinations and a luscious orange pudding, it’s perfect for any season or occasion. Make it ahead for stress-free entertaining and enjoy the vibrant flavors and textures that make this dish both beautiful and delicious.
10 Comprehensive FAQ Section
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Can I use other juices?
Yes—pineapple or mango juice creates a tropical twist; adjust sugar to taste. -
Is this recipe gluten-free?
Yes—cornstarch is naturally gluten-free; ensure cross-contamination is avoided. -
How far ahead can I make it?
Assemble and chill up to 8 hours in advance; stir gently before serving. -
Can I freeze leftovers?
Not recommended—fruit texture changes and pudding may separate upon thawing. -
What if I don’t have yogurt?
Omit optional yogurt; the pudding is delicious on its own. -
Why is my pudding grainy?
Likely lumps of undissolved cornstarch—whisk vigorously before heating. -
Can I bake this as a tart?
Fill a blind-baked tart shell with pudding and fruit for an elegant twist. -
How do I prevent fruit from browning?
Toss with lemon juice immediately after cutting. -
My pudding is too runny—help!
Return to heat and whisk in 1 tbsp extra cornstarch dissolved in juice. -
Can I make it vegan?
Use a vegan butter substitute and sugar; pudding remains dairy-free.
Enjoy this vibrant, refreshing dessert that’s sure to brighten any table