Fruit Cream



Fruit Cream

Fruit Cream

Fruit Cream is a colorful chilled dessert made with fruits and cream. This is a perfect dessert for hot summer days.
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Course Dessert
Cuisine Indian
Servings 5 people


  • 2 cup cool whip
  • 1/2 cup  sour cream
  • 1/4 cup  sugar
  • 1 mango peeled and diced
  • 1 orange sliced
  • 1/2 cup  pineapple diced
  • 1/4 cup strawberries sliced
  • 1/4 cup grapes sliced
  • 1/2  banana sliced
  • 1 tbsp crushed walnut
  • 1 tbsp sliced or chopped almonds
  • 2 strawberry sliced for garnishing


  • In a chilled bowl mix cool whip, sour cream and sugar.
  • Fold all the fruits and nuts slowly into the cream.
  • Garnish with strawberries.


  1. Slice and add the banana just before serving so banana doesn’t brown.
  2. Mango should be ripe and should not have too many fibers.
  3. Cool Whip can be substituted with whipping cream or heavy cream. Whip the cream until its aerated like cool whip.
  • I am using my favorite fruits, you can you can your favorites.
  • Other fruit that will go well are peaches, apples, nectarines, pairs, melons, kiwi etc.
Keyword fruit cream
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70 thoughts on “Fruit Cream

  1. As Liane already said Cool Whip and sour cream are US food products. If you live outside of the United States, it may be more difficult to obtain them.

    Manjula uses US ingredients and products for many parts of her recipes.

  2. Sour cream is not something you can make at home.

    Sour Cream and Cool whip are both products that are available readily in the United States.

    Sour Cream us available in the dairy department and has many different uses.

    Cool Whip is available in the frozen dessert section and is often used in desserts as toppings, etc…

  3. Thank you so much for the tips on utilizing cream, sour cream and or whipped cream for fruit salad. I live in GA. Here we have a buffet which makes an awesome fresh quartered apples with cream. I usually add raisins and cranberries. I like it so much, I bought all three to try and see which one will taste the best. Thanks, LMG

  4. Hello Manjula ji,

    I had made this fruit cream using your recipe, I couldn’t find sour cream so i skipped it. I also added few drops of pineapple essence in whipped cream, it turned out to be outstanding. Also i powdered the sugar first before adding it in cream..
    Thanks & Regards

  5. Hello aunty,ur measurements are very accurate .aunty I have one question.I m staying in India.what can I use in place of whip cream and sour cream?

  6. If you want you can try adding different flavors of ice creams too…that way you can make strawberry/vanilla/coffee flavored fruit cream.

  7. hi Munjulla,

    just want to let u know that u r recipes are great. one small tip for this recipe i want to add is one of my friends made this dessert but she also add some mango custerd with jelly and it turned out really good. plz try this tip as well.


    1. Hi Kiran,
      Nice idea, my friend added white chocolate chips and vanilla cake ( all in layers) along with jelly ( no custard) to make a super trifle.The rest of the recipe is like Manjula’s. Simply yum! The white chocolate chips get chilled and provide a nice crunch. You’ve got to try it!!

  8. hi aunty,

    i want to know what is the substitute of cool whip, i am in UK
    here v get whipped cream and double thich cream

    Waiting for ur reply

    Take care

      1. Hey Kanika,
        Try buying the double cream and then whipping it yourself using the blender till you get a thick consistency. The whipping cream that you get in the shops is far too thin and doesn’t match the consistency of Cool Whip (I’ve used both cool whip and double cream)

        Hope this helps!

  9. Hi Manjula Ji,

    I am too located in San diego. ;-). well yesterday i prepared Fruit cream. Please let me know for how long i can keep it. i prepared a lot and today i found some water in remaining fruit cream. is this something needs to be finished with in one day?.


    1. Making your own whipped cream is easy and the flavor and texture leaves the store-bought stuff in the dust (that stuff is usually neither whipped nor cream). How to make your own delicious homemade whipped cream in 5 minutes.
      Difficulty: Easy
      Time Required: 5 minutes
      Here’s How:
      Put cold heavy cream and flavorings in mixing bowl. Avoid ultra-pasteurized cream if possible (see tip below). Try 1 to 2 teaspoons of vanilla extract per cup of cream, and 1 to 2 tablespoons of sugar equivalent such as Splenda or Equal. Adjust to taste. Other extracts or flavorings (such as mint or chocolate) can be used as well.
      With standing mixer with whisk attachment or electric hand mixer, beat cream (you can use a hand whisk; it just will take longer). Start slowly — if you set it on high at first, you’ll have cream all over the place. Set the mixer so it goes as fast as possible without splashing.
      As cream thickens, turn the speed up. As it gets foamier, start checking for a soft peak, which is what you want. The peak should bend over at the top when you remove the whisk. As it gets close, slow down, because if it goes too far, it will clump and separate (essentially become butter).
      If you forget to adjust flavorings, you can still do it at this point. Ta-da! Whipped cream!

    1. “Cool Whip” is the brand name of a sweetened whipped cream sold in a container (not the kind from a spray can).

      You can buy whipping cream from the dairy section of the store and make your own if you have an electric mixer. Just add a few spoons of sugar before mixing depending on how much whipping cream you’re using.

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