I posted this one on Instagram earlier this week when I enjoyed it as a morning snack. It’s light and refreshing and the crème fraîche adds just the right flavor to take it up a notch from your run-of-the-mill fruit salad.
I’d never had crème fraîche before this recipe but I was pleasantly surprised. I thought it was something along the lines of a sweet cream or whipped cream, but it’s actually a bit tangy and falls closer to sour cream on the spectrum. It compliments fruit beautifully.
Since I’d never had it and have never seen it sold in stores, I did a quick Google search and found out it’s actually super easy to make at home. You will need:
1 cup heavy whipping cream
1 tbs cultured buttermilk
The “cultured” part is important for ensuring no bad bacteria grows as it thickens. Combine the cream and buttermilk in a container and cover it. (I used a glass tupperware with a snap on lid.)
This is the part where if you’re anything like me your upbringing will rage against you: Leave the mixture sitting out on the counter for at least 12 hours.
That’s correct. Leave these cold, refrigeration-required liquids out on the counter at room temperature for at least 12 hours to ferment. I promise this is how it’s supposed to be done. I let mine sit for about 24 before putting it into the refrigerator. After 12 hours or so it will still be pourable but thicker than it was when you started, and it will continue to thicken once you pop it into the fridge. It will keep for about 5 days.
Now, get your ingredients for the salad:
½ cucumber, peeled
5-6 strawberries, quartered
½ apple (I used pink lady apples)
4-5 mint leaves
2-3 tablespoons homemade crème fraîche
Slice the cucumber in half length-wise, then slice to create bite-size, half-moon shape pieces
Remove the stems from the strawberries and cut into quarters
Cut up the apple into bite-size chunks
Cut up mint leaves (kitchen scissors that come in most knife blocks are great for this)
Add cucumber, strawberries, apple, and mint to a bowl with 2-3 tablespoons crème fraîche and toss to coat. You can refrigerate overnight and eat the next day or enjoy right away.