This dessert evokes special memories from my childhood.
My mother only made it in the winter, since summers were too hot for the milkman to transport cream without refrigeration. Even in the winter, he had to be given a week’s notice for the delivery.
As a young girl, I remember associating the arrival of cream with beloved guests and much-anticipated parties.
I typically use fresh fruits like oranges, apples, pears, bananas, and all kinds of berries, but unlike with American fruit salads, I eschew melon. Feel free to get creative.
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Makes four to six servings
2 cups heavy cream
1/2 cup sugar
1 banana, sliced thinly
1/2 cup grapes cut into halves
1 can of mandarin oranges, drained
1 12-ounce can of mixed fruit, drained
Beat the cream with a hand-held blender until it starts to thicken. Add the sugar and beat for an additional two minutes. Add all the fruit. Mix with a fork and refrigerate until ready to serve.
Jyoti Mukharji teaches Indian cooking classes in her Prairie Village home. In the past five years, more than 1,900 aspiring Indian chefs have come through her kitchen.