Japanese Fruit Sandwich (フルーツサンド)
Japanese Fruit Sandwiches are delicious, colorful snacks that are ridiculously easy to make, but like most Japanese food, it's all about the ingredients and technique. Here's everything you need to know about the bread, cream, and fruit that goes inside to make the best Fruit Sandwich.
Servings 4 sandwiches
Calories 648 kcal
1 kiwifruit 1 mango 14 strawberries ½ pint heavy cream 3 ½ tablespoons sweetened condensed milk ¼ teaspoon vanilla extract 8 slices Japanese sandwich bread
Slice and peel the kiwifruit into 3/4-inch thick rounds.
Peel the mango, trim off the tapered edges, and cut the mango into 3/4-inch thick batons.
Remove the tops from the strawberries. If they are very large, slice them in half.
Add the heavy cream, sweetened condensed milk, and vanilla extract to a cold bowl and whip the cream until firm peaks form.
Spread an even layer of whipped cream on 4 slices of bread.
Top the cream with the fruit. Be sure to arrange them along where you will cut the sandwich so that the fruit shows up evenly.
Fill in the gaps between the fruit with more cream, and then top the fruit with an even layer of cream.
Cover the sandwiches with the remaining four slices of bread, and then remove the crusts.
Refrigerating the sandwiches for at least 1 hour will make them easier to cut. When you are ready to eat them, slice them into halves or quarters. Calories: 648 kcal | Carbohydrates: 50 g | Protein: 9 g | Fat: 47 g | Saturated Fat: 28 g | Cholesterol: 167 mg | Sodium: 311 mg | Potassium: 424 mg | Fiber: 4 g | Sugar: 22 g | Vitamin A: 2359 IU | Vitamin C: 66 mg | Calcium: 270 mg | Iron: 2 mg