Tropical Fruit Pudding Ring
Tropical Fruit Pudding Ring
Ingredients
For the Fruit Ring
- 2 kiwi, peeled and diced
- 1 banana, diced
- 1/2 cup strawberries, hulled and diced
- 1/2 apple, peeled, cored, and diced
For the Orange Pudding
- 3 cups orange juice
- 1/2 cup cornstarch
- 1/2 cup granulated sugar
- 1 tablespoon butter
Instructions
- 1
Prepare the fruits: Peel and dice the kiwi, banana, strawberries, and apple into small, uniform pieces. Set aside.
⏱️ 10 min
- 2
Arrange the fruits: Evenly distribute the chopped fruits into a bundt-style mold.
⏱️ 5 min
- 3
Prepare the pudding base: In a medium saucepan, combine the orange juice, cornstarch, and granulated sugar. Whisk continuously until the cornstarch and sugar are fully dissolved and the mixture is smooth.
⏱️ 3 min
- 4
Cook the pudding: Place the saucepan over medium heat. Add the butter and continue to whisk constantly. Cook until the mixture thickens to a custard-like consistency, about 7-10 minutes. Do not boil vigorously.
⏱️ 7 min
- 5
Combine and chill: Carefully pour the thickened orange pudding over the chopped fruits in the bundt mold. Gently stir with a spoon or spatula to ensure the fruits are fully coated and suspended within the pudding. Refrigerate for a minimum of 2 hours, or until completely set.
⏱️ 5 min
- 6
Serve: Once set, carefully invert the pudding ring onto a serving plate. Slice and serve chilled.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tropical Fruit Pudding Ring
Ingredients
For the Fruit Ring
- 2 kiwi, peeled and diced
- 1 banana, diced
- 1/2 cup strawberries, hulled and diced
- 1/2 apple, peeled, cored, and diced
For the Orange Pudding
- 3 cups orange juice
- 1/2 cup cornstarch
- 1/2 cup granulated sugar
- 1 tablespoon butter
Instructions
- 1
Prepare the fruits: Peel and dice the kiwi, banana, strawberries, and apple into small, uniform pieces. Set aside.
⏱️ 10 min - 2
Arrange the fruits: Evenly distribute the chopped fruits into a bundt-style mold.
⏱️ 5 min - 3
Prepare the pudding base: In a medium saucepan, combine the orange juice, cornstarch, and granulated sugar. Whisk continuously until the cornstarch and sugar are fully dissolved and the mixture is smooth.
⏱️ 3 min - 4
Cook the pudding: Place the saucepan over medium heat. Add the butter and continue to whisk constantly. Cook until the mixture thickens to a custard-like consistency, about 7-10 minutes. Do not boil vigorously.
⏱️ 7 min - 5
Combine and chill: Carefully pour the thickened orange pudding over the chopped fruits in the bundt mold. Gently stir with a spoon or spatula to ensure the fruits are fully coated and suspended within the pudding. Refrigerate for a minimum of 2 hours, or until completely set.
⏱️ 5 min - 6
Serve: Once set, carefully invert the pudding ring onto a serving plate. Slice and serve chilled.
⏱️ 5 min