Raspberry Fruit Fool is a popular British dessert. Fresh raspberries are mixed with lemon juice and honey. Served simply with whipped cream, this is the perfect no-bake, easy summer dessert.
A lot of British foods have strange and silly names and this ‘fool’ is no exception. Commonly known just as a fruit fool, this dessert can be made with any type of berry fruit. Dating back to 1598, the most common fruit used was gooseberries but since has evolved into many recipes using many different type of fruit like apples, strawberries and even rhubarb as gooseberries are used less these days.
It is said the name ‘fool’ derived from the French word ‘fouler‘ meaning to crush or press which is what is done to the berries to release their sweet juices. Don’t quote me on that because the origin is still a little fuzzy.
This really is the easiest summer dessert you can make. You don’t have to be limited to the traditional recipe, why be boring? Mix it up!
Healthy option: This raspberry fruit fool would be delicious as a summer breakfast item. Instead of whipped cream you could substitute low fat Greek yogurt. Make a batch and keep in the fridge for a cool breakfast every morning.
Change up the fruit: There is so much delicious fruit in season right now from all the berries to peaches. You could even go tropical and use mango and papaya.
If you’ve tried this Raspberry Fruit Fool or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
- 12 ounces fresh raspberries, plus more for garnish
- Juice of half a lemon
- 2 tablespoon honey
- 2 cups heavy whipping cream
- 4 mint leaves, for garnish
- Add the raspberries, lemon juice and honey to a bowl. Mix with the lemon and honey and mash at the same time. Set aside.
- Whip the heavy cream until stiff. Fold the half of the raspberry mix into the whipped cream so you get a nice, pink swirl.
- Serve in glass bowls layering the raspberries with the cream and top with fresh raspberries. Garnish each with a mint leaf
Nutrition Information:Yield: 3
Amount Per Serving:Calories: 487 Saturated Fat: 27g Cholesterol: 163mg Sodium: 46mg Carbohydrates: 22g Protein: 3g