We love sharing beautiful, fruity, and delicious ways of celebrating Tu Bishvat. In previous years we’ve come up with these adorable Edible Garden Beds, Flower Planters, Crème Brûlée Fruit Skewers, a Family Tree Cookie Cake, and so much more.
This year, we’re featuring an idea that is fruity, delicious, only takes a few ingredients to make, and is so much fun!
Kosher.com readers, meet Fruit Caviar!
These beautiful fruity beads are so fun to make and can be eaten as is, sprinkled over fresh fruit, or used as a garnish for decadent baked desserts.
Inspired by Chanie Nayman’s Fruit Caviar in Mishpacha Magazine’s Tu Bishvat issue, we’re walking you through how to whip these up at home for a fun Tu Bishvat night!
Think of it as a science experiment and cooking, all in one!
Watch how to make Fruit Caviar below!
Important Tips:
1. Drop the jello mixture in a wide dish that can fit them in a single layer once they are all “piped out.” This prevents them from sticking together.
2. Take the caviar out of the oil with a slotted spoon, as opposed to a sieve.
3. Use VERY cold oil to pipe the jello mixture into
4. Keep two containers of oil in the freezer. That way you have really cold oil to work with at all times.
5. Unflavored gelatin is your best bet for this recipe, but unflavored Jell will also work.
What You Will Need:
Large/wide baking dish
Fruit Caviar Recipe:
Below you will find 2 versions of this recipe. The first is made with sorbet, and the second is made with fruit juice.
Sorbet Method:
1 cup neutral-flavored oil (like canola oil)
1 cup sorbet (We used Tuscanini Lemon Sorbetto)
4 teaspoons clear jell dessert or gelatin
Directions:
1. Freeze oil in a wide container for several hours or until almost solid.
2. Melt sorbet in a small saucepan over medium heat.
3. Add gelatin over very low heat until combined. Allow to cool.
4. Then transfer to a squeeze bottle or medicine dropper. Drop tiny droplets into the frozen oil (you can make as big or as small as you’d like). Careful not to overlap the caviar.
If you run out of room, transfer oil to another container to continue dropping, or wait for the first batch to firm up. Caviar needs to firm up for at least 30 minutes before removing it with a spoon, otherwise it is likely to fall apart.
5. Once they are firmed up, transfer to a paper towel-lined sheet using a slotted spoon.
Continue until you have used up all the liquid in your squeeze bottle.
Fruit Juice Method:
1 cup neutral-flavored oil (like canola oil)
1 cup fruit juice
1/4 cup powdered sugar
4 teaspoons clear jell dessert or gelatin
Directions:
1. Freeze oil in a wide container for several hours or until almost solid.
2. Boil the juice with the sugar until the liquid is reduced by about half. Cool slightly.
3. Put the liquid back in the pot, and add gelatin or jell dessert over very low heat until combined. Allow to cool.
Proceed with steps 4 and 5 above.
How To Serve Fruit Caviar:
-Sprinkle over fresh fruit
-Serve with vanilla ice cream
-Use as a topping for No Bake Cheesecake (one of our most popular recipes)
-Eat as is!
*Please note that we recommend using a large/wide dish instead of a jar when dropping the fruit mixture into the oil.
Photography and reel by Sara Goldstein
