Yummy Seasonal Fruit-based Desserts to Wow Even the Pickiest Eaters in Your Life

Fruits are healthy and not so appetizing to those who are visually or taste-wise allergic to them. It is the season when juicy and drier fruits are both sold in local markets, so grab them and sneak them into classic desserts to get these picky people to actually eat the healthy stuff!

It’s almost winter and there is a strange dehydrating thing in the air right now, as the atmosphere lets go of moisture in preparation for colder weeks to come. Nothing will hydrate and nourish you at the same time like fruits will, especially those that are in season right now.

Puree them, chop them, make them into fruit preserves, and put them into classic desserts to feed them to even the pickiest of eaters. This season calls for the juicy kiwis, oranges, chiku or sapotas, and even the drier figs and dates. Sweet shops are already incorporating these into their mithai, so what is stopping you from experimenting with these seasonal fruits? We’ve got some ideas to get you started!

1. Fig and Date Sticky Toffee Pudding Cups

Ingredients:

• 120 gm dried figs, chopped
• 120 gm dates, pitted and chopped
• 120 ml boiling water
• 120 gm butter, softened
• 120 gm brown sugar
• 2 eggs
• 120 gm self-rising flour
• 1 tsp baking powder
• 120 ml milk

For the toffee sauce:

• 120 gm butter
• 120 gm brown sugar
• 120 ml double cream

Instructions:

• Grease 6 ramekins or muffin cups and set aside.
• Place the figs and dates in a small bowl and pour over the boiling water. Set them aside to soak for 30 minutes.
• Preheat the oven to 180°C.
• In a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time.
• Sift over the flour and baking powder, and fold them into the batter with the milk until just combined.
• Drain the figs and dates and fold them into the batter.
• Divide the batter evenly between the prepared ramekin cups.
• Bake for 20-25 minutes until a toothpick inserted comes out clean.
• While the puddings are baking in the oven, make the toffee sauce by melting the butter, sugar and cream in a small saucepan. Bring it to a boil and let it simmer for 5 minutes.
• Pour the warm toffee sauce over the puddings as soon as they come out of the oven.
• Serve warm with vanilla ice cream if desired.

2. Chiku Halwa

Ingredients:

• 1 kg chiku (sapodilla), peeled and grated
• 500 ml full cream milk
• 200 gm sugar
• 100 gm ghee or butter
• 50 gm nuts (cashews, almonds), chopped
• 5-6 green cardamom pods, crushed

Instructions:

• In a saucepan, heat the ghee or butter over medium flame. Add the crushed cardamom pods and sauté for 30 seconds.
• Add the grated chiku and sauté for 2-3 minutes until the raw smell goes away.
• Pour in the milk and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 30-40 minutes until the mixture thickens.
• Add the sugar and chopped nuts. Continue to cook, stirring frequently, for another 10-15 minutes.
• The halwa is ready when it leaves the sides of the pan and comes together in a thick mass when pushed with a spoon.
• Remove from heat and transfer to a serving dish. Allow it to cool slightly before serving.
• Cut into squares and enjoy the creamy, sweet chiku halwa, either warm or at room temperature.

3. Kiwi Tarts

For the pastry crust:

• 180 gm all-purpose flour
• 90 gm butter, chilled and diced
• 45 gm powdered sugar
• Pinch of salt
• 1 egg yolk
• 2-3 tbsp ice water

Filling:

• 3-4 kiwis, peeled and sliced
• 150 ml heavy cream
• 60 gm powdered sugar

Instructions:

• Make the pastry crust by mixing the flour, butter, powdered sugar and salt in a food processor until it resembles coarse crumbs. Add the egg yolks and ice water, and pulse the mixturw until just combined. Do not overmix.
• Roll out the dough on a lightly floured surface to about 3 mm thickness. Cut into rounds using an 8 cm round cutter. Gather and reroll scraps.
• Line tart pans with the dough rounds. Trim and flute edges. Refrigerate for 30 minutes.
• Preheat the oven to 180°C. Line tart shells with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and paper. Bake for another 5-7 minutes until it turns light golden. Allow it to cool.
• In a mixing bowl, whip the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and whip until stiff peaks form.
• Arrange kiwi slices in baked tart shells. Top with whipped cream. Refrigerate for at least 1 hour before serving.

4. Chiffon Orange Cake

Ingredients:

• 3 eggs, separated
• 150 gm sugar
• 90 gm all-purpose flour
• 1 1/2 teaspoons baking powder
• 120 ml fresh orange juice
• 1 tbsp grated orange zest
• 80 ml vegetable oil

For the glaze:

• 200 gm powdered sugar
• 3-4 tablespoons fresh orange juice

Instructions:

• Preheat the oven to 160°C. Grease a 9-inch tube pan and dust with flour.
• In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup (100 gm) sugar and beat until stiff peaks form.
• In a separate bowl, beat the egg yolks with the remaining 1/4 cup (50 gm) sugar, until the mixture is thick and pale yellow.
• Sift together the flour and baking powder. Add flour mixture alternately with orange juice to the egg yolk mixture. Fold in the egg whites.
• Pour the batter into the prepared pan. Bake for 50-60 minutes until a toothpick inserted comes out clean.
• Cool the cake in a pan for 10 minutes before inverting onto a plate.
• For the glaze, mix the confectioners' sugar and orange juice until it’s smooth. Drizzle over the warm cake.