Trio of Colorful Japanese Fruit Sandwiches Recipe
Prep Time:
1 hour, 15 minutes
Cook Time:
Servings:
3 Pieces
Ingredients
  • 1 ½ cup heavy whipping cream, divided
  • ¾ teaspoon sugar, divided
  • ¾ teaspoon vanilla extract, divided
  • 1 teaspoon matcha
  • 1 teaspoon turmeric
  • 1 tablespoon ground freeze-dried strawberries
  • 6 slices of fluffy white sandwich bread
  • 5 strawberries, tops and cores removed
  • 1 large kiwi (or 2 small kiwis), ends trimmed, peeled, and cut lengthwise
  • 1 Ataulfo mango, peeled, pitted, and sliced into thin strips
Directions
  1. Using a stand mixer fitted with the whisk attachment, whip ½ cup heavy cream, ¼ teaspoon sugar, ¼ teaspoon vanilla extract, and the matcha.
  2. Whip on medium-low speed until soft peaks form, about 2-3 minutes.
  3. Transfer the green whipped cream to a bowl, then clean the bowl of the stand mixer.
  4. Repeat with the turmeric, ½ cup heavy cream, ¼ teaspoon sugar, ¼ teaspoon vanilla extract and with the freeze-dried strawberries and the remaining ½ cup heavy cream, ¼ teaspoon sugar, ¼ teaspoon vanilla extract.
  5. Dollop and evenly spread about ¼ cup of matcha whipped cream on two slices of bread.
  6. Repeat with the remaining colors. You will have some leftover whipped cream to use later.
  7. Place 3 strawberries along the center diagonal of one slice of bread with the matcha whipped cream, and 2 strawberries in the remaining spaces.
  8. Place 2 halves of the kiwi along the center diagonal of one slice of bread with the yellow whipped cream.
  9. Shingle the mango slices along the center diagonal of one slice of bread with pink whipped cream.
  10. Fill the gaps between the fruit with the remaining whipped cream.
  11. Top each sandwich with the corresponding bread slices.
  12. Without changing the position of the sandwich, tightly wrap each sandwich with plastic wrap.
  13. Draw a line on the plastic wrap with a marker to show where you plan to cut through the fruit for a beautiful cross-section.
  14. Place the sandwiches on a baking sheet and gently compress them with another baking sheet.
  15. Chill in the fridge for 1 hour or overnight.
  16. Unwrap the sandwiches and slice off the crusts with a serrated knife.
  17. Slice along the marked line you drew with the marker, wiping the knife clean before cutting the other sandwiches.
  18. Serve and enjoy immediately.