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Vanilla Fruit Sauce

4.50 from 2 votes
Vanilla Fruit Sauce - Plattershare - Recipes, food stories and food lovers

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With some festivals getting over and some on the way, our house is filled with fruits. They were used for offering to god or from the guests who come home during these days. With only 3 of us at home the best option is to preserve these fruits in various forms. So here comes a basic kids friendly fruit sauce which is a mix of leftover fruits, vanilla sauce and honey. Fruit sauce can be used as a dipping for idly’s, dosa’s & waffles and can be preserved upto a week in refrigerator. The only condition for this is not to use any citrus fruits.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Served AsBreakfast, Brunch, Dinner, Lunch, Snacks
CuisineFusion
Servings 10
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Ingredients
  

  • Apples – 3
  • Ripened Banana – 3
  • Blueberry – few
  • Honey dew – 1 long piece
  • Rock Melon – 1 long piece
  • Water -1 cup
  • Vanilla Essence – Few drops
  • Honey – 1 tsp Optional
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Instructions
 

  • Wash and chop the fruits roughly after peeling the skin.
    Vanilla Fruit Sauce - Plattershare - Recipes, food stories and food lovers
  • Blend the fruits with enough water.
    Vanilla Fruit Sauce - Plattershare - Recipes, food stories and food lovers
  • Transfer the fruit pulp to a pot and add the remaining water, vanilla essence and honey.
    Vanilla Fruit Sauce - Plattershare - Recipes, food stories and food lovers
  • Let this cook and become thick like any other sauce consistency
    Vanilla Fruit Sauce - Plattershare - Recipes, food stories and food lovers
  • xLet it cool and store it in a bottle and refrigerate. It can stay upto a week in fridge. Serve it with dosa’s,idly’s, pancakes, waffles and many more. Serving hot tastes more good so you may reheat before serving if you wish to.
    Vanilla Fruit Sauce - Plattershare - Recipes, food stories and food lovers
Tags fruits recipessauce recipes

Please appreciate the author by voting!

4.50 from 2 votes
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Neeru Srikanth
Neeru Srikanth

I love to cook the most authentic way. Most of my recipes are cooked either in claypot or kalchatti / soapstone. They are extremely beneficial as they retain the nutrients. Before cooking a recipe in these vessels I do in-depth research and make sure it is doable in any modular kitchen.

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