Fruit sauces are a great way to add flavor to a dish. There are fruit sauces that go with desserts, salads, different meats, and vegetarian dishes. Here are some fruit sauce recipes that will make your guests smack their lips for more.
Fruit sauces: Sweet-savory mango basil sauce
Fruit sauces which are tangy go well with vegetarian dishes: noodles, salads, tofu, veggie burgers etc. This sweeter and savory sauce is perfect for light summer dishes.
- Mango puree (the equivalent to one mango)
- 1 1/2 cups of basil leaves
- 2 cloves of grated garlic
- The juice of one lemon or lime
- 1/4 - 1/3 cup of extra virgin olive oil
- 1 pinch of sea salt (adjust to taste)
Add the mango, basil, lemon or lime juice, olive oil and salt to the bowl of a food processor or blender. Puree until silky smooth. Then transfer to a bowl and stir in the garlic. Taste and add more lime juice and salt to your liking.
Fresh Rosemary and Plum Coulis
A coulis is a thick sauce made from fruit or vegetables. There are fruit sauces that bring out the flavor of different meats and vegetables. This sweet and savory plum coulis is delicious over chicken, fish, pork, or vegetable dishes. You could even chill it to have over ice cream.
- Plum puree (equivalent to 3 medium plums)
- Pinch of salt
- 2 tablespoons of white wine (or vinegar)
- 2 teaspoons of honey or an alternative sweetener (if the plums aren’t very sweet)
- 1 teaspoon of fresh rosemary, chopped
Blend all the ingredients together in a food processor or blender. Bring blended ingredients to the boil in a pan at a medium-high heat. Reduce heat and simmer the coulis for 5-7 minutes until thick.
Very Berry Sauce
Berry fruit sauces are the perfect addition to so many desserts, fruit cheesecake, tropical ice cream, pancakes, or waffles to name a few.
1 lb of strawberry puree
- Raspberry puree: 6 oz
- Blueberry puree: 6 oz
- Blackberry puree: 6 oz
- 1 tablespoon of fresh lemon juice
- 3/4 cup of sugar
Combine the berry purees in a large bowl and stir gently. Transfer the berry mixture into a saucepan.
Add the lemon juice and sugar to the saucepan and bring to the boil. Simmer at a medium heat for about 5 minutes until the fruit is syrupy.
Transfer the hot berry mixture to a blender and puree until smooth. Pour the mixture into another bowl through a metal strainer. You may have to use a metal spoon to force it through. Fruit sauces can be served hot, but it’s best to refrigerate this berry sauce before serving it. The sauce can be frozen in an airtight container for up to 3 months.
Hopefully these fruit sauces have got your taste buds humming. They are much more exciting than sugar free jam and a low-calorie mug cake and healthier than a fruit cookie. Why not try the berry sauce as an addition to your fruit pie recipe, mixed fruit smoothie, or with a homemade fruit yogurt? Or surprise your dinner guests with the rosemary and plum coulis. Of course, the mango and basil sauce could appeal to you more too.
Beckie. (n.d.). Fresh rosemary plum coulis [Blog]. Retrieved from https://eatsimplefood.com/plum-coulis/
Segal. J. (n.d.). Berry sauce [Blog]. Retrieved from https://www.onceuponachef.com/recipes/berry-sauce.html
Florentina. (n.d.). Savory mango basil sauce recipe [Blog]. Retrieved from https://veggiesociety.com/savory-mango-basil-sauce-recipe/