It’s hot here. I mean it’s only June 1st and already it feels like July. All this heat means the berries are growing along nicely. And while we don’t have any homegrown berries yet, the store has been running some great sales. So, I picked up some strawberries, raspberries, kiwis and a mango. To make this fruit extra special, I whipped up a batch of my easy fruit topping. Keep in mind, this fruit topping isn’t just for fruit. This recipe started out as a cheesecake topping my Mom would make to go with her delicious cheesecake. Once I started using it as a fruit topping, I knew I’d found the perfect complement for fresh fruit on a hot summer day. And if you don’t want to “top” your fruit, this makes a great dip too!
Before you cut up your fruit, soak them for 10 minutes in a vinegar bath. This will remove any extra dirt, and other residues from the fruit. Most recipes you’ll find call for 1 cup vinegar (you can use apple cider vinegar if that’s what you have) to 1 sinkful of water. I have tiny sinks so I add 1/2 cup-ish. I never measure-thus the “ish). This fruit topping is great with all kinds of fruit but I like it best when strawberries are included. After all your fruit has soaked, cut it up. My Grandma always said to hull your strawberries so you save more of the fruit. She grew up during the Great Depression so she she’s always been very food frugal.
Anyways, after you cut up your fruit add your fruit topping. How much you add really depends on your preference. I promise, I won’t judge though if you make a double batch and add ALL of it to your fruit (and then lick the bowl clean after)!
Simply Delicious Fruit Topping
A simple fruit topping that is easy to prepare and adds an extra bit of richness to whatever you pair it with. This topping also makes a great cheesecake topping.
Ingredients
- 1/4 Cup Sour Cream
- 2 Tbsp Sugar
- 1/4 tsp Vanilla
Instructions
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Combine all ingredients in a small bowl. Mix and serve over fresh berries, cheesecake or anything else you can think of! Alternatively you can refrigerate for a few hours before serving.
I really love that this recipe is so simple and only takes a few minutes to prepare. In our home time is in short supply, so the quicker I can get something done the better. My favorite way to eat this fruit topping is with strawberries, although I really do love it drizzled over cheesecake! What would you try this topping on?
The vinegar bath was something I first ran across when going through my canning book. I now use it regularly and can make a bowl full or a sink full. I use one to two teaspoons in a quart of water for the two of us. It helps reduce discoloration on fruit as well and it is a excellent way to reduce mold on berries and extend their quality. I am glad you wrote about this as I don’t think it is widely known. The topping sounds delicious and not too sweet and would go well on strawberry or peach short cake.
I’m always amazed at how well vinegar extends the quality of fruits and veggies. Thank you, I was thinking the same thing about the shortcake!
I wonder if a half a teaspoon of balsamic vinegar would add a level of depth to this delicious topping?
Mmmm, let me know how it comes out!