Fruit Sando Recipes

FURUTSU SANDO (FRUIT SANDWICHES)

Furutsu Sando (Fruit Sandwiches) image

These are typically made with shokupan, a Japanese milk bread that can be hard to find stateside. Pillowy white sandwich bread works, too.

Provided by Sammy Mila

Categories Desserts Fruit Desserts

Time 1h15m

Yield 2

Number Of Ingredients 8

Ingredients

½ cup heavy whipping cream
1 tablespoon powdered sugar
½ teaspoon vanilla extract
4 slices Japanese milk bread, crusts removed
½ cup sliced strawberries
½ cup peeled sliced kiwi
½ cup mandarin orange segments
½ cup halved seedless grapes

Steps:

Beat cream, powdered sugar, and vanilla together in a bowl with an electric mixer on medium speed until stiff peaks form, 3 to 5 minutes.
Spread 1 side of each bread slice with whipped cream. Arrange fruit pieces in a diagonal row on 2 of the bread slices, working from 1 corner to the opposite corner. Fill in the areas on both sides of the row with remaining fruit pieces, cutting to fit as necessary. Top with remaining bread slices, cream-sides down. Tightly wrap sandwiches in plastic wrap. Chill at least 1 hour, or up to 24 hours.
Remove plastic wrap. With a serrated knife, carefully cut sandwich in half diagonally, slicing through the diagonal fruit row.

Nutrition Facts : Calories 446.6 calories, Carbohydrate 53.3 g, Cholesterol 81.5 mg, Fat 24.3 g, Fiber 4.1 g, Protein 6.5 g, SaturatedFat 14.2 g, Sodium 368.9 mg, Sugar 24.1 g

FRUIT SANDO

Fruit Sando image

Generally eaten as a snack or for breakfast, fruit sandwiches are thought to have been created in Japan more than a century ago. You can find them at bakeries, cafes and convenience stores, but they are really easy to make at home. Choose one type of fruit or several kinds (just be sure it is fresh and ripe), then layer the pieces with sweetened whipped cream between thick slices of fluffy milk bread. How the cross section looks after you cut the sandwich depends on how you arrange the fruit. Search the Internet for other ideas and get as creative as you like.

Provided by Food Network Kitchen

Time 2h20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 small kiwis, peeled and halved lengthwise along the flatter side
8 small- to medium-sized strawberries, trimmed and halved lengthwise along the flatter side
1 mango, cut into 16 batons about 1/3-inch thick and 1 1/2-inches long
1 cup heavy whipping cream, cold
1 1/2 tablespoons sugar
1/4 teaspoon vanilla extract
Eight 1/2-inch-thick slices store-bought or homemade shokupan (Japanese milk bread; see Cook's Note)

Steps:

Gently pat the kiwis, strawberries and mango dry.
Whisk together the cream, sugar and vanilla in a large bowl until almost stiff peaks form. (You don't want to over-whip the mixture, but it needs to be a little stiffer than standard whipped cream in order to hold the sandwich together.)
Lay the milk bread on a cutting board in 2 rows of 4 slices. Spread one-eighth of the whipped cream evenly on each slice.
Place half a kiwi in the middle of each bottom slice of bread. Place half a strawberry at each corner of each bottom slice, with the stem end facing the kiwi. Place a piece of mango along the length of the top of each strawberry, fitting it between the berry and the kiwi.
Cover each sandwich with one of the top slices of bread, cream-side down.
Carefully and tightly wrap each sandwich in a piece of plastic wrap, then lightly and evenly press on it with your hand. Refrigerate for 2 hours or up to 8 hours.
Unwrap the sandwiches and carefully cut off the crusts if you like with a serrated knife. Cut the sandwiches in half on the diagonal, wiping the blade clean between cuts.

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