Fruit Pudding Recipe

5 from 1 vote

Smooth, refreshing, and easy to make ahead, this summertime dessert is definitely a treat to savor.

Course Compote

Cuisine American

Keyword fruit, pudding

Prep Time 2

Cook Time 20

Total Time 2 20

Servings people

Calories 183kcal

Cost 10

1 lb. frozen fruit blueberries, raspberries, strawberries, etc. – use your favorite kind
2 cups of freshly pressed orange juice
5 tbsp. tapioca starch
4 fresh mint leaves optional

In a saucepan over medium heat, bring the fruit and the orange juice to a simmer for a few of minutes, then strain through a fine mesh sieve into a clean bowl.
2 cups of freshly pressed orange juice, 1 lb. frozen fruit
Place the fruit that’s left in the sieve in a separate bowl and refrigerate it.
Pour the strained fruit juice back into the saucepan and bring it back to a simmer.
While the mixture is simmering, combine the tapioca starch with a little bit of water and some of the fruit juice in a small bowl. Add to the saucepan, stirring it well until the mixture thickens.
5 tbsp. tapioca starch
Pour the mixture into 4 serving glasses, and chill for at least two hours or overnight in the refrigerator.
Serve with a splash of cold-cooked fruits and a fresh mint leaf.
4 fresh mint leaves