Mixed Fruit Citrus Pudding

Mixed Fruit Citrus Pudding is a vibrant, refreshing dessert that combines the natural sweetness of fresh fruit with a smooth, custard-style orange pudding. This dish layers slices of banana, apple, kiwi, and strawberry, all gently tossed in lemon juice to prevent browning, then drenched in a glossy pudding made from orange juice, sugar, cornstarch, and a hint of butter. The result is an elegant yet unfussy treat—perfect for warm afternoons, casual family gatherings, or as a light finale to a rich meal. With just a handful of ingredients and a single saucepan, you can transform ordinary produce into a stunning, colorful dessert that feels both sophisticated and wholesome.

Cooking Time

• Preparation: 15 minutes

• Cooking the Pudding: 10 minutes

• Chilling: 30 minutes

• Total Elapsed Time: 55 minutes

Ingredients

• For the Fruit Base:

  • 1 ripe banana, sliced

  • 1 firm apple, cored and diced

  • 2 kiwis, peeled and sliced

  • 6 strawberries, hulled and quartered

  • Juice of ½ lemon (about 1 tablespoon)

• For the Citrus Pudding:

  • 500 ml (2 cups) orange juice

  • 50 g (⅓ cup) cornstarch

  • 50 g (¼ cup) granulated sugar

  • 20 g (1½ tbsp) unsalted butter

Step-by-Step Cooking Directions

1. Prep the Fruit: In a large mixing bowl, combine banana, apple, kiwi, and strawberries. Drizzle with lemon juice and gently toss to coat, ensuring every piece is lightly dressed. This prevents oxidation and adds brightness. Divide the fruit among 6 serving glasses or a shallow serving dish in an even layer.

2. Mix Dry Ingredients: In a medium saucepan, whisk together the cornstarch and sugar until no lumps remain. This step is key to a silky, lump-free pudding.

3. Add Orange Juice: Gradually pour in the orange juice while whisking constantly. This prevents cornstarch from clumping and ensures a smooth base.

4. Cook the Pudding: Place the pan over medium heat. Continue whisking constantly, scraping the bottom and sides to avoid scorching. After 3–4 minutes, the mixture will begin to thicken. Once it reaches a gentle boil, reduce the heat to low and cook for another 2–3 minutes until the pudding is glossy and coats the back of a spoon.

5. Finish with Butter: Remove from heat, then stir in the butter until fully melted and incorporated. This adds richness and sheen to the pudding.

6. Assemble & Chill: Ladle the hot pudding evenly over the fruit layers. Allow to cool at room temperature for 10 minutes, then cover and refrigerate for at least 30 minutes, or until fully set.

7. Serve: Garnish with a slice of fresh fruit or a sprig of mint if desired. Serve cold for a refreshing, crowd-pleasing dessert.

Nutritional Information
Per serving (1 of 6):

• Calories: 160 kcal

• Protein: 1.5 g

• Fat: 2.5 g (Saturated: 1.5 g)

• Carbohydrates: 34 g (Sugars: 25 g; Fiber: 3 g)

• Sodium: 10 mg

Origins and Popularity
Fruit puddings have a long history in European desserts, from English summer berry puddings to French custards. The modern twist of using 100% fruit juice and cornstarch—rather than eggs—reflects mid-20th-century convenience baking innovations. This recipe’s bright colors and ease of preparation have made it a staple on social media and in home kitchens, celebrated for its quick assembly, make-ahead capability, and adaptable nature. It’s especially popular in spring and summer when fresh fruit is abundant.

Reasons You’ll Love This Recipe

• Simplicity: One pan, five core ingredients, and minimal steps.

• Customizable: Swap in seasonal fruits—mango, berries, or melon work beautifully.

• Make-Ahead: Chill for up to 8 hours, perfect for planning ahead.

• Kid-Friendly: Naturally sweet, fun to eat, and visually appealing to young eyes.

• Balanced Sweetness: The tang of citrus cuts through the sugar for a refreshing finish.

Health Benefits

• Vitamin C: Orange juice, lemon, and fruit provide an immune-boosting dose.

• Dietary Fiber: Apples, kiwi, and strawberries deliver fiber for digestion.

• Low Fat: Minimal butter keeps fat content modest while providing mouthfeel.

• Hydration: High water content in fruit and juice supports hydration.

• Antioxidants: Berries and kiwi contain polyphenols that fight oxidative stress.

Serving Suggestions

• Brunch Buffet: Pair with quiches, frittatas, and coffee for an elegant brunch.

• Cheese Course: Offer alongside mild cheeses and crackers for contrast.

• Cocktail Garnish: Serve with a chilled glass of Prosecco or sparkling water.

• Topping Options: Add a sprinkle of toasted coconut or chopped nuts for crunch.

Common Mistakes to Avoid

• Lumpy Pudding: Always whisk dry ingredients and liquid thoroughly before heating.

• Scorching: Use a heavy-bottomed pan and constant stirring to prevent burning.

• Insufficient Chill: Pudding needs at least 30 minutes to set; serving too early yields runniness.

• Fruit Browning: Toss fruit promptly with lemon juice to prevent discoloration.

Pairing Recommendations

• White Wines: Moscato d’Asti or Riesling complement the fruity sweetness.

• Beers: Belgian witbier echoes citrus notes.

• Non-Alcoholic: Sparkling elderflower or hibiscus iced tea offers floral contrast.

Cooking Tips

• Room-Temp Juice: Cold juice reduces lumps when dissolving cornstarch.

• Lemon Zest: Grate zest into the pudding for extra citrus aroma.

• Sugar Swap: Substitute half sugar with honey or maple syrup for depth.

• Spiced Variation: Add a pinch of ground ginger or cinnamon for warmth.

Similar Recipes to Try

• Mango Tapioca Pudding: Tropical fruit and chewy pearls in coconut milk.

• Berry Sabayon: Whisked egg custard over mixed berries.

• Peach Melba Parfaits: Yogurt, peach puree, and raspberry sauce layered.

• Lemon Posset: Creamy curd made with lemon juice and sugar.

Variations to Try

• Berry Medley: Replace all fruit with raspberries, blueberries, and blackberries.

• Tropical Twist: Use pineapple juice and mango chunks, with shredded coconut.

• Chocolate Swirl: Stir in a tablespoon of melted dark chocolate into the pudding.

• Herb Infused: Steep a sprig of mint or basil in the pudding as it cools.

Ingredient Spotlight
Cornstarch is a neutral-flavored thickener that yields a clear, silky pudding without the cloudy appearance that flour imparts. It sets at a lower temperature, ensuring a tender finish that holds its shape upon slicing.

Conclusion
Mixed Fruit Citrus Pudding offers the perfect balance of vibrant fruit, silky texture, and bright citrus flavor. Its simple preparation, stunning presentation, and adaptability to seasonal produce make it a must-try recipe for home cooks of all levels. Whether you serve it at a summer barbecue, a dinner party, or a quiet family meal, this dessert delivers refreshment and delight in every bite.

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10 Comprehensive FAQs

1. Can I use fresh-squeezed juice?
   Yes—fresh juice intensifies flavor; adjust sugar to taste if juice is sweeter or more tart.

2. How far ahead can I make this?
   Assemble and chill up to 8 hours; stir gently before serving.

3. Can I freeze leftovers?
   Not recommended—fruit texture changes and pudding may separate when thawed.

4. Is this recipe gluten-free?
   Absolutely—cornstarch and fruit are naturally gluten-free.

5. What if I don’t have butter?
   Omit butter or use a dairy-free substitute; pudding will be slightly less glossy.

6. How do I fix a runny pudding?
   Return to heat and whisk in 1 tbsp cornstarch dissolved in orange juice; simmer until thickened.

7. Can I add seeds or nuts?
   Yes—sprinkle chia seeds or crushed pistachios on top for added texture.

8. Why did my pudding taste starchy?
   Likely undercooked—ensure you boil the mixture for at least 2 minutes after thickening.

9. Can I make individual servings?
   Portion fruit and pudding into ramekins or small glasses for personalized desserts.

10. What’s the best way to slice the pudding?
    Use a sharp, wet knife for clean edges if serving in a single dish.