Fruit Sandwich is made out of white bread usually Shokupan (Japanese milk bread), some type of fresh fruit and whipped cream. In Japan, fruit sandwich are found everywhere; in cafes, vending machines and every convenience store around the corner. There are even high end fruit parlors or fruit stores who serve this but uses only high quality fruits which they source meticulously.
I was pleasantly surprised to find that our local Sunmerry bakery now serves fruit sandwich. It’s a limited time offer for their ongoing strawberry festival.
To make fruit sando, you need to use the the thick cut Japanese milk bread since it can soak up the cream and fruit juices without turning your sandwich soggy. You can get this at most Asian bakeries like Paris Baguette, Tous Le Jour and Sunmerry. Take 2 slices of bread and remove crust with a serrated knife and set aside.
Place a cup of chilled heavy cream, 2 Tbsp. sugar and a pinch of salt in a bowl. Using an electric mixer beat until stiff peaks form about 2-3 minutes. Tip, I place my stainless steel bowl and beaters in the freezer for about 30 minutes before use. This is one way to whip cream faster and increase it’s volume.
Place about 1/4 cup of cream on each slice of bread using a spatula or butter knife. Arrange your fruit or fruit slices on one of the bread slices, keeping in mind how you want the fruit presented when sandwich is sliced. Spread more cream on top of fruits covering the spaces in between before placing the other slice on top. Cover in cling wrap and refrigerate for at least 2 hours. Remove from fridge and slice diagonally. (It pays to mark or remember how you place or arranged your fruits before cutting because you won’t be able to see once it’s covered with cream)